If you stocked up on lemons this summer and don’t want to risk them going bad too soon, here’s how you can fix that!
Have you ever tried these essential lemon preservation hacks? From soaking them in water to making lemon-infused salt, these tricks will help make sure your lemons never go to waste again.
Got lemons sitting in your pantry? Here’s how to keep them from spoiling too fast—whether whole or juiced. These clever tips will help you save both the juice and zest in the best possible way.
1. Freeze them in ice cube trays
Start by taking two or three lemons and zesting them. After that, juice them as well. Pour both the zest and juice into the compartments of a regular ice cube tray. Stick the tray in the freezer. Once frozen, pop the cubes out and store them in a resealable glass container or a silicone freezer bag. Keep them in the freezer, ready to use anytime you need a burst of lemon flavor.
2. Use a toothpick (yes, really)
When you slice a lemon in half and only use a little juice, don’t just toss the leftover half in the fridge uncovered. It’ll dry out or spoil quickly! Instead, try the toothpick method. Simply poke a toothpick into one end to squeeze out just a little juice at a time—this way, the lemon stays fresher in the fridge for much longer.
3. Store them in water
If you want to keep whole lemons fresh in the fridge without cutting them (to preserve the pulp for as long as possible), this trick is nearly foolproof. Place the lemons in a resealable glass container and cover them completely with water. Close the lid and store it in the fridge for two to three days.
Already cut one open? Store the halved lemon face-down in a small plate or dish filled with water. Keeping the pulp in contact with the water helps maintain its freshness.
4. Make lemon salt seasoning
This next trick is a game-changer, especially if you love cooking. Start by spreading a layer of sea salt in a baking dish. Add the zest of at least five lemons and mix it in with a spoon. Then, squeeze in the juice from those same lemons—every last drop—and stir again.
Bake the mixture at 375°F (190°C) for about 20 minutes, then reduce the heat to 300°F (150°C) and bake for another 10 minutes. Once it’s out of the oven, let it cool completely, then store it in a glass jar. This lemony salt makes a perfect seasoning for salads, pasta, or cold rice dishes, and it’ll keep well in your pantry.
With these simple methods, your lemons will last longer and add vibrant flavor to your meals anytime.
