How do I freeze lemons?
By Kathy from Englewood, FL
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I get the juice out of them and then freeze it in ice trays, putting one tablespoon of juice in each cube. After they are frozen, I dump them into a big mixing bowl and scoop them up and put into zip lock freezer bags. Makes it convenient to make pies, cakes, lemonade or whatever you want to make using lemons.
You can also grate the zest of the lemon before you juice them and freeze it as well.
I wrote a post on this very thing a few months ago. I use lemons from cleaning to putting in my water. In CA as in FL, we have some beauties! What I do is have several sizes, one I just clean, slice and freeze. Before I freeze I lay them on a paper towel; this helps them from sticking together. Use before completely thawed out (if I want for water, put the slice in before freezing) then use as you normally would.
For adding that great citrus to dishes I freeze some just cut in halves (what's left over after use) keep adding to same plastic bag. Once thawed enough to squeeze you'll find its just like when fresh. Lastly if you have a lemon that isn't good for freezing as a slice, or in halves; just put pulp in plastic bag. You can add to this until the bag is 3/4 full. Make sure you freeze bag setting so you can just cut off corner and squeeze out of baggie. This is great not only for cooking, lemon water (lemonade) using for fresh ingredients also for cleaning all with out a mess.
Dont forget this is great when a recipe is calling for lemon zest.I just scrape off mine before completely thawed out.
I have found slicing,halves and the juice is best when freezing.Makes whatever you are using it for faster the lemons are already prepped upon getting out of the freezer.
I take the lazy way out - I freeze lemons and limes whole, untouched. I find that when I thaw them, they are easy to squeeze, and give a lot of juice. I buy them when they are on sale, and then I have them on hand at all times. I have never had a problem with doing it this way. It's so much easier than juicing a dozen or more lemons or limes, and I think I get a lot more juice out of them this way.
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