We use a lot of lemon zest. It goes into everything - cookies, cakes, icing, salad, bread, and even meatballs.
Those recipes don't always call for the juice of the lemon, and we're often tempted to throw the lemon away after grating its peel off. But this is a waste - it's easy to squeeze the lemons and put all that fresh juice into plastic baggies for freezing. Then when you need a little zip in the sauce, or some fresh juice for tea, there it is.
Ice cube trays are great for this too - fill each cube with juice from half a lemon.
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Great tip! Thanks.
If I zest the lemon and don't need the juice for the recipe I just put the lemon in a plastic bag in the fridge to keep it from drying out. It works okay if you use the lemon in the next couple of days.
Put the juice in a zippered bag, squeeze out as much air as you can and place it flat in the freezer. Then when you need just a little lemon, you can break off a tablespoon or so very easily.
I do this with tomato paste, chipotles in adobo and sofrito, too.
P.S. I can't take credit for this idea, but I can't remember who told me about it.
@nony mouse
I do that too. I have a whole bunch of flat ziplocs in the freezer right now: chipotles in adobo, tomato paste, chicken broth, pesto, and so on.