Lemons are used often in my kitchen, but it’s rare that I use an entire lemon at once. I can’t count the number of times I’ve purchased an entire lemon when a recipe just calls for a teaspoon of lemon zest. After zesting half the lemon, I usually toss it in my refrigerator and promptly forget about it. That is, until I find its shriveled up, puckered remains in my crisper bin. Because I hate to see anything go to waste, I had to figure out a way to stop this vicious cycle. The answer? Freezing!
How to Freeze Lemon Zest
- Zest the lemon with a fine grater. Be sure to avoid the white pith beneath the peel, which tastes bitter.
- Place all of the zest in a freezer bag or recycled yogurt container. Or try measuring out individual tablespoon or teaspoon portions and sealing them in individual snack-sized bags or plastic wrap.
- Label each container with the amount and type of zest. Be sure to use a permanent marker so it doesn’t rub off!
- Store lemon zest in the freezer for up to a year.
- There is no need to thaw frozen lemon zest. Just remove it from your freezer as needed and add it to your favorite recipes!
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