Lemons
Lemons
Lemons are such a useful fruit to learn to freeze. Often recipes will require the juice of a lemon but not the peel or the peel and not the juice. What if you need half a lemon in a recipe. What do you do with the rest? This should help on how to freeze a lemon, reduce food waste and save you money.
Preparation
You can leave a lemon whole or divide into segments (remove the pith though). Alternatively slice the lemon or zest it. Remove the pips / seeds if you can.
Packaging
Label and date your storage container.
Whole lemons - wrap individually in cling film, bags or aluminium foil.
Segments and slices - best to open flash freeze first and then pack in freezer bags.
Zest - did you know you can zest a frozen lemon as well. If you have the zest from a lemon place this in a freezer bag for storage.
Lemon Juice - freeze in ice cube trays and then place these in a freezer bag. You may prefer to wrap individually in foil when frozen but I prefer not to.
Alternatively - pack slices in freezer containers with sugar or a light syrup. Peeled lemon slices are best stored in a light syrup (4 oz sugar to 1 pint of water).
Thawing
Thaw the lemons (unwrapped) at room temperature for up to 2 hours.
Storage Time
12 months
