Once you remove that layer, you remove its primary defense against dehydration. If you frequently need lemon halves or wedges on hand (for cooking, baking, or flavoring your tea), you might want to purchase a cheap lemon-saving device that’ll make this process easier and more sustainable. Remove white pith using a paring knife. How to Zest a Lemon First, pick a less ripe lemon.

You can freeze a steady supply of fresh lemon slices, lemon juice and lemon zest to use all year long! Soon you will be the zest master! We stored zest for a week in zipper-lock bags three ways: in the pantry, in the fridge, and in the freezer. One medium-sized lemon will yield roughly 1 tablespoon of zest. A slightly harder, less ripe lemon will be easier to zest than a softer fruit that gives easily when you grip it, so instead of palming all the lemons at your grocery store until you find a juicy one, take the tough guy home this time. A little lemon juice or lemon zest goes a long way. With some potassium and lots of vitamin C, lemons are a powerhouse of both healthiness and flavor. With the abundance of citrus this time of year, it’s an ideal time to freeze zest for later. To maximize their freshness, wrap the cut lemon in plastic wrap or beeswax and then wrap them again in aluminum foil.

With some potassium and lots of vitamin C, lemons are a powerhouse of both healthiness and flavor. Fresh lemon juice does not contain preservatives like commercial lemon juice. The flavorful oil that is found in the outer layer, or zest, of lemon skin protects the fruit from drying out. Once frozen, transfer the zest to a zip-top plastic bag. I can tell you zest wrapped in plastic wrap and store in the fridge will dry out.

Store extra lemon zest in an airtight container in the freezer for up to 6 months. How to zest a lemon with a microplane: This is one of the easiest ways to zest a lemon, but a grater like the Deiss or Microplane is a very sharp tool and should be treated with caution.

To maximize their freshness, wrap the cut lemon in plastic wrap or beeswax and then wrap them again in aluminum foil. posted by Lexica at 12:36 PM on April 17, 2011 [ 1 favorite ] The freezer works well. Remove zest from lemons with a vegetable peeler, keeping pieces long.

That's not such a bad thing depending on how you want to use it. I usually label it with the date and type of citrus zest. Place julienned zest in a small bowl; cover with boiling water. The folks America's Test Kitchen wanted to see how to keep lemons juicy and fresh as long as possible, and the answer is simple: put them in a zipper bag and toss them in the fridge. Limes and oranges may be zested using this same process.


Here’s an easy technique for removing the flavor-packed zest without picking up the bitter white part of the fruit.

A little lemon juice or lemon zest goes a long way. In this instructable I'm going to show you how to zest a lemon or any other citrus fruit in three easy ways. Lemon zest is essential for flavoring (and garnishing) many desserts — and it’s often interchangeable with orange and lime zest. Lately, any time we’re about to use a lemon, lime, grapefruit, or orange for juice or segments, we take a few seconds to zest it first and pop that in the freezer. Add sugar and water dissolving the sugar completely and you have have lemon simple syrup. Instead of squeezing the juice from a fresh lemon every time you need it, you can store the juice to use it later.
We then compared a lemon pound cake made with fresh zest to cakes made with zest from each of the different storage methods.