Fresh lemon juice and lemon zest can be pretty pricey most of the year, but I eliminate this consideration by freezing the juice and zest when lemons are on sale.
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Roll the lemons briefly on a hard surface to release all the juice.
Then use a zester tool to harvest the zest.
Next, cut the lemons in half and juice into a strainer to remove the pulp and seeds.
Pour the juice into a plastic ice cube tray, freeze hard and then release the individual cubes into a plastic freezer bag for long-term storage.
Hint: If you will take the time to use a measuring spoon and water to know exactly how much your ice cube tray holds in one of the partitions, you won't have to guess if you have enough for a recipe.
Freeze the zest in a recycled yogurt container. Then, throughout the year when you need fresh lemon juice or lemon zest in a recipe, you already have it.
Fresh lemon juice and lemon zest can be pretty pricey most of the year, but I eliminate this consideration by freezing the juice and zest when lemons are on sale.
