Q. I accidentally zested two lemons instead of one for a recipe I was baking, and now I have leftover lemon zest. I thought about just throwing out the extra lemon zest, but I don’t like throwing away good food. Plus, I make the recipe that calls for the zest on a regular basis, so I know I’ll use it again soon. The problem is, I know it will go bad if I leave it in the fridge for too long, but I’ve never tried freezing it before. I’m afraid that freezing it will change the taste. Lemon zest adds such an important flavor to recipes that it would be useless if the flavor disappeared. Can you freeze lemon zest?
A. Yes, you can freeze lemon zest! It freezes quite well, and is so easy to freeze. In fact, some people regularly zest their citrus fruits before eating them, freezing the zest for future use. It can help save time when cooking in the future, and the zest is great for adding to soups, sauces, and even pasta dishes. Lemon zest will keep in the freezer indefinitely, without compromising on taste. It takes almost no time to thaw, and then can be added straight to recipes without any fuss. So, let’s get freezing!
How to freeze Lemon zest?
Lemon zest can be frozen in batches or in smaller, single serving portions. To freeze lemon zest without portioning it out, simply place the zest into a small freezer bag. Squeeze out the excess air, and then seal the bag. Label and date the bag and then lay it flat in the freezer. Place the bag away from strong-smelling items that may affect the taste of the product. To thaw, remove the bag from the freezer and place in the refrigerator, or run the bag under running water for a few minutes.
How to defrost lemon zest?
If you use lemon zest in measured quantities, you may prefer to freeze it in teaspoon or tablespoons measurements. Wash out a small ice cube tray and dry it well. Using your preferred unit of measurement, portion out the lemon zest. Place a serving into each individual ice cube holder, then place the tray in the freezer. Once the zest has frozen, pop out the zest cubes. Place all of the cubes into a freezer bag. Squeeze out the excess air and then seal the bag. Label the bag with the contents, the unit of measurement, and the date frozen. To use, simply pop out the required number of cubes needed for a recipe.