This is the time of year when Meyer lemon trees deliver their lovely globes of goodness. I use what I can at the moment (lemon pound cake to freeze, lemon pie for now, lemon juice and zest for 20-Garlic Chicken) and freeze the rest.
My vintage metal ice cube trays are long gone, but I found these new ones with lids that help preserve the cubes from evaporation and freezer burn. I juice the lemons, and each cube provides a tablespoon or so of juice for later. I also zest the lemon and freeze. Though it’s not pretty at all after freezing so not great for decoration, the flavor holds pretty well. Then compost what’s left!
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