Description
A comprehensive guide on how to properly zest, juice, and freeze lemons, providing tips to maximize flavor and preserve freshness for future use. This recipe yields about 2 cups of lemon juice and 10 tablespoons of zest from 10 large lemons, perfect for cooking or baking.
Ingredients
Scale
Ingredients
- 10 large lemons
Instructions
- Wash the lemons: Thoroughly rinse the lemons under cold water to remove any dirt or residues. Pat dry with a clean towel.
- Zest the lemons: Using a microplane or a fine grater, carefully zest the yellow outer skin of each lemon, avoiding the bitter white pith beneath. Collect about 10 tablespoons of zest.
- Juice the lemons: Cut each lemon in half and extract the juice using a juice press or by hand, straining out seeds to yield approximately 2 cups of fresh lemon juice.
- Freeze the juice and zest: Pour the lemon juice into ice cube trays or airtight containers for freezing. Spread the lemon zest in a single layer on parchment paper and freeze separately or store in an airtight container. Once frozen, transfer the zest into a sealed bag or container for longer storage.
Notes
- Lemon zest contains essential oils that add bright, citrusy flavor; avoid the white pith as it is bitter.
- Freezing lemon juice in ice cube trays allows easy portioning for cooking or beverages.
- Ensure containers are airtight to prevent freezer burn and maintain lemon freshness.
- Thaw frozen lemon juice gently in the refrigerator or use directly in cooking while frozen if appropriate.
- Use frozen lemon zest directly in recipes without thawing to maintain texture and flavor.
