For the love of Lemon Zest ... URGENT!!
For the LOVE LOVE LOVE of Lemon Zest ...can someone somewhere in this gorgeous Planet HELP me?? Please!! I'm planning on making this delicious "out of this world my favorite OH SO ...YUM" ...LEMON PIE. But that will be in 3 weeks from now ...and the thing is that I already have 15 very ripe and handsome lemons on my fridge. (My aunt gave them to me straight from the tree). To preserve their freshness I'm thinking about this two ideas: (1) squeezing out their juice and freeze it. OK ...NO problema AMIGOS! But I have a doubt, I'm also thinking about, (2) taking out their zest (peel). Maybe I'll put it in some ziplock bag and to the freezer it goes... Anyway the problem is that I'm NOT sure about doing this second idea. My worries are because I think that if I take out their zest, maybe important components of it will evaporate as part of a natural process and by the time I will finally use this zest ...it will NOT make its work on my fabulous delicioso lemon pie because it will NOT have the proper components, the oils, nor the flavor. Please tell me if this is the correct procedure in order to preserve my loving LEMON ZEST!!! :(
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
6 Comments:
I have frozen grated citrus peel with great success.
But, that's only my opinion. See what the rest of these great minds come up with. I'm always astounded by the wealth of knowlege found here!
Brownie at 8:50AM on 07/19/08
If you want to grate and freeze, make sure it's in a completely air-tight environment or ice crystals will form. If you're using or saving the juice (freeze in ice cube trays, then put in air-tight bags, freeze the shells. Then just grate the frozen shell for zest - it's actually easier than grating fresh fruit. Works for all citrus and I don't think the flavor changes much at all. Freezer space is the biggest determinant.
Lucky, lucky YOU! I think I'd make a lemon pie now, and another in 3 weeks and still have lots of lemon juice and zest to freeze. ;-D
PerkyMac at 9:13AM on 07/19/08
p.s. any chance you'd share your "out of this world" lemon pie recipe with me and the SE community? i am also a true lemon lover!
PerkyMac at 10:49AM on 07/19/08
Freeze your zest in some juice. Do not freeze it without the juice. When you thaw it just strain the zest out and you are good to go.
The suggestion to freeze the shells is good too.
JerzeeTomato at 3:11PM on 07/19/08
To be 100% honest, I'd probably just keep the lemons and grate the zest fresh in 3 weeks--lemons and limes last for a long time, especially in the refrigerator. That's why sailors kept them on board ships for long voyages, to prevent scurvy, after all! If the lemons go bad buy some new ones.
You can also experiment, keep some, zest others--do you need all of them for the pie?
HeartofGlass at 6:21PM on 07/19/08
Oh please do share your results--and recipe--with all of us!
Lemons off of someone's tree are like gold--I will be very curious to hear what you decide to do.
A fellow lemon lover...
HappyHoarfrost at 2:32PM on 07/21/08