Saving the season: Lemons

There’s nothing quite like having an abundance of citrus. I think it accounts for about 50% of all joy during the winter months. The pucker-inducing flavor, the vibrant color, the bright fragrance: there’s nothing quite like it. And, if you’re like me, you like to have some of these flavors year-round. I use lime/lemons in so much of my cooking- it’s a weekly, almost daily staple.

However, in the United States, not all citrus produces year-round. It’s a seasonal crop that arrives in the late fall and early spring. Luckily there are three different ways to save Eureka and Meyer lemons (and limes!) so that you can enjoy the acid flavor pop anytime of year. Going forward, I’ll be using the general ‘lemon’ but know these techniques will work with different varieties of lemons.

1. Freezing Lemon Juice and Zest

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