We use a lot of lemon zest. In fact, it's a safe bet that at any given time there are two or three naked lemons lurking about the kitchen. We stick them in plastic bags or containers and put them in the fridge, but we are always looking for ways to use up these denuded lemons. Here are five favorite ways to use the inside as well as the outside of a lemon.
Lemon zest goes into so many things! Salads, chicken in milk, pasta, cakes, frosting, pudding, oatmeal - we put a little lemon zest in so many of our dishes! So once you've Microplaned all that pretty zest off a lemon, what do you do with what's left?
• 1. Roast with a chicken - Stick half a naked lemon in a chicken and roast it.
• 2. Toss with a salad - Squeeze the lemons for juice and make a tangy vinaigrette without vinegar.
• 3. Make lemonade - Fresh lemonade is so good in the springtime (and summer too of course). Make up just a glass or two; here's a recipe straight from Sara Kate's childhood lemonade stand.
• 4. Hang a slice on your drink - It won't look as pretty without the rind, but who cares? Slice up zested lemons for squeezing into your hot tea, iced tea, water, or other cold or hot beverage of choice. This is probably the most frequent way we use up our naked lemons.
• 5. Squeeze and freeze - If you're really motivated, it's also a great idea to squeeze your lemons and freeze the juice in ice cube trays. Then you can have frozen fresh lemon juice at a moment's notice!
Do you have any favorite ways to use up nude lemons?
Related: Good Question: What To Do With This Bag of Lemons?
(Image: Faith Durand)
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Comments (22)
How funny, was just thinking about this after making the Jamie Oliver chicken from last week! Lemonade was my first idea. Also thought maybe I'd bake some kind of lemon dessert (my husband's favorites), but I feel like most recipes include zest not just juice...
Lemon juice will also keep apples from turning brown when they're sliced.
Also - if you're having a problem with musty towels, adding lemon juice to the wash will neutralize the odor.
Good tips! I can't wait for lemonade season.
http://embritadesign.blogspot.com
Just looked at that lemonade link, and it calls for 40 lemons!! Um, I have 2... Guess I won't be making a gallon of lemonade. (Does it that really take 40 lemons??)
I just made Limoncello so I had a bunch of naked lemons. I decided to squeeze them and freeze the juice so I can have a quick batch of lemonade for our first barbeque!
I've got the opposite problem. I use lemon juice all the time, but only occasionally use the zest. Can it be stored long-term in the fridge or frozen for a few weeks, as I always end up wanting lemon zest just when I'm out of lemons.
For number 4, I put the slices in a ceramic water pitcher. I get the taste without the view of naked lemons on my glass.
Brooklynnina-- I made that chicken too and now have naked lemons in my fridge! haha! Good ideas, all.
Freshly squeezed lemon juice, vodka, and splenda. (Gotta use splenda 'cause it's low in calories. Vodka, on the other hand . . . .)
Makes me happy.
excellent timing, we're having fish tonight, and I have nude lemons in my fridge right now!
On a somewhat related note: anyone have suggestion on a good zester? One that makes fine zest would be ideal. Thanks!
HAHA! I just made lemon poppyseed muffins last night!!!
I'm new to baking (never used zest before) and i was like wtf do i do with these lemons?!
I chopped them and put them in the disposal (natural cleaner & great scent!)
@BevR - A real Microplane, all the way. I had a Microplane-esque zester and I was so annoyed with it. A real Microplane made lemon zesting much easier and faster.
Don't forget you can use them for cleaning as well. Rub some lemon halves on your cutting board or countertops. You can add some salt or sugar to create an abrasive scrub too. And the house will smell divine and less chemical-ly
Thanks, Faith! Sorry novice novice chef here- by microplane vs. microplane-esque, you mean a full, rectangular surface rather than a skinny surface?
@BevR, I think she means brand name vs. not. I have a skinny one and it works great so I doubt that's it.
Watch your fingers, though, Microplanes are REALLY sharp.
Tiamat is right about watching fingers. I STILL have a cut from microplaning my finger last week. I was so excited to finally have a real one instead of my knockoff from the grocery store. I will say that the knockoff is ok with lemon zesting, though. It just cannot handle ginger, which I use far more.
Ah ha.. Thanks to everyone. I'll be sure to watch my fingers!
Lemon Ricotta Cake has got to be my favorite way to use up the lemon juice.
http://good-life-eats.blogspot.com/2009/02/on-variation.html
After juicing them for my mock-hollandaise (lemon juice and mayo) that I dip the leaves in, I slice up nude lemons and add them to my pot of boiling water when I'm making artichokes. See? Triple use lemons!
I use a lot of lemon and lime juice in my cooking. I like to add a bit of citrus before I add additional salt. try adding some to the water/broth you cook couscous in for subtle flavor. lemon and olive oil is delicious on pasta. make powdered sugar icing with some lemon juice instead of/with water to frost your sugar cookies (I'll be doing this on friday for easter cookies!).
also, lemon juice can take spots off of plant leaves that are left by hot water (works great on orchids!).
On freezing: I just cut the lemons in half and freeze them as is without squeezing out the juice first. It's less work, and when you need some juice, just thaw in the microwave for a few seconds. Another advantage is that juicing them is really easy after they've been frozen. This way I always have limes and lemons on hand.
I have several lemons that have been used for both zest and juice. I froze the smooshed lemons & peels in a food storage bag and am going to see if I can use them along with a couple of whole ones to make a nice lemon jelly!