Thursday, February 18, 2010

Too Many Lemons? Never!

With citrus in season, you may find yourself blessed with too many lemons. No need to let them go to waste. You can always make lemon curd. But if you have only a few minutes you can extract the juice and freeze it for later use. (And if I had more time, I could have peeled some of the zest and frozen it as well! Too bad.)

After juicing, measure into 1 tsp. amounts so that you have an equal portion in each ice cube tray...
Update: It's actually 1 tablespoon!

pour into tray and freeze! Easy!

The next day, just pop the lemon cubes out of the ice cube trays and place them into a zip lock bag. Now you'll have a measured amount of lemon juice whenever you need it. These can easily be cut in half for smaller amounts as well.

This took me all of 10-15 minutes (with interruptions from dear children)!

I love to add some lemon to my chicken noodle soup! And tuna isn't so fishy when you add just a bit of lemon juice. Another favorite use of mine is lemon juice with a bit of butter on fresh steamed veggies. It's nice to have these ready!


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