I made lemon bars yesterday and used more lemons than I needed zested. It seemed like a waste. I thought I would freeze it next time. I know there's plenty I could add it to. I love lemon. But would it work?
~I freeze citrus zest all the time. I smoosh the zest into segments of an ice cube tray and top off with water. I transfer the frozen cubes to a baggie in the freezer.
I've had zest get freezer burned and dried out when just loose in a bag or container. The water preserves it beautifully!
Orange zest is fantastic in chocolate chip muffins of cupcakes.
Lime zest spices up my fajitas.
Lemon zest makes the best frosting for tea cakes. ~
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