How to Preserve Lemons

Lemongrass (Cymbopogon citratus) is a tender perennial that is grown either as an ornamental grass or for its culinary uses. Given that the plant is native to regions with long, hot growing seasons, you may be wondering, “is lemongrass winter hardy?” Read on to learn more.

Is Lemongrass Winter Hardy?

The answer to this is that it really depends on what region you live in. As mentioned, the plant thrives during long, hot growing seasons and if you happen to live in an area with these conditions and very mild winters, you’ll undoubtedly continue growing lemongrass in winter months.

Temperatures must remain consistently over 40 degrees F. (4 C). That said, most of us will have to take some precautions when preparing lemongrass for winter.

Overwintering Lemongrass Plants

Grown for its 2 to 3-foot (.6-1 m.) spiky leaves aromatic with the scent of lemon, lemongrass needs lots of growing space. A single clump will easily increase to a 2-foot (.6 m.) wide plant in a single growing season.

Growing lemongrass in winter is only possible when those months are extremely mild with little temperature fluctuation. When overwintering lemongrass in cool climates, it may be wise to grow the plant in containers. These can then be easily moved into a sheltered area during winter months.

Otherwise, to protect plants grown directly in the garden, lemongrass winter care should include dividing them prior to the onset of cold temps. Pot them and bring them inside to overwinter until the next season, wherein they can be replanted outside.

A delicate plant, lemongrass is easily propagated via stem cuttings or, as mentioned, divisions. In fact, lemongrass purchased from the produce section of the local grocery store can often be rooted.

Container plants should be potted in containers with adequate drainage holes and filled with a good quality prepared soil mix. When growing outside, place in an area of full sun and water as needed but take care not to overwater, which may lead to root rot. Fertilize lemongrass every two weeks with an all-purpose liquid food. Prior to the first frost, move the plants indoors to an area of bright light for lemongrass winter care. Continue to water as needed, but reduce fertilizer during these cool months until it’s time to take the plants outdoors again in the spring.

Harvest as much of the plant as possible for later use if you don’t have a suitable indoor space for growing lemongrass over winter. The leaves can be cut and used fresh or dried for future use while the most desirable tender white interior should be used fresh when its flavor is at its peak. The tough outer parts can be used to infuse lemon flavor to soups or teas, or can be dried to add aromatic scents to potpourri.

Fresh lemongrass can be kept in the refrigerator for 10 to 14 days wrapped in a damp paper towel or you may decide to freeze it. To freeze lemongrass, wash it, trim it and chop it up. Then it can be frozen right away in a resealable plastic bag, or freeze it first with a small amount of water in ice cube trays and then transfer to resealable plastic bags. Frozen lemongrass will keep for at least four to six months and allow you a longer window in which to use this delightful, delicious lemony addition.

01/15/2016 Updated: 05/09/2019 By Karrie 39 Comments

Want to learn How to Make Preserved Lemons? This recipe is simple and only requires a few ingredients of fresh lemons, lemon juice, and salt.

How to Make Preserved Lemons

I don’t know about y’all and how you are faring on any kind of New Year resolutions, but I am failing miserably on mine and this so-called “diet”. My healthy eating plan lasted all of 2 days and now I’m back to full-time eating sweets and potato chips.

Speaking of healthy eating, this recipe for preserved lemons is kind of healthy in the way of being low fat and low in calories. Preserved lemons are so easy to make, but they do take a little effort in planning ahead.

All you need is a clean glass container, a few juicy lemons, some salt, and at least 4 weeks to allow the lemons to preserve in the salt and lemon juice. After 4 weeks, you’ll have the best pickled lemon rind to use in recipes to punch up the flavor.

How to use preserved lemons

Preserved lemons are a common ingredient used in North African and Middle Eastern cuisine. I love cooking Moroccan food, so I use these lemons a lot at home. They are also tasty in regular dishes, like simple green salads or cooked veggies for a nice citrus flavor.

The other day, I made a gremolata recipe (a mixture of chopped fresh parsley, garlic, and lemon zest), where I subbed out the zest for finely chopped preserved lemon rind. It was delicious! The gremolata can be stored in the refrigerator for a couple of days and used to top roast chicken, beef, pork, or seafood. Plus it’s killer mixed in with some roasted potatoes.

Once you make these preserved lemons, try these unique drink recipes, like this spicy margarita or this lemon martini .

So I Made Preserved Lemons. Now What?

Preserved lemon: it’s not exactly a love/hate relationship with cooks in America as much as love/bewilderment. Everyone loves the idea of preserved lemon: that funky, salty, unique flavor so essential to Moroccan and Middle Eastern cuisine. Preservers love the ultra-simple recipe: lemons, salt, and time. And yet, every time I post a recipe using preserved lemon, I get at least a dozen people saying, “I want to love preserved lemons, but what do you do with them?” Or, “I made a big jar years ago: most of it is still sitting in my fridge taking up space. Help!”

There are always one or two cooks, firmly ensconced in the “love” camp, who will respond, “Oh my gosh, I put preserved lemon in everything!” And really, preserved lemon does work almost anywhere lemon or salt will work: it’s amazingly versatile. But telling home cooks to toss it into “everything” isn’t all that helpful, and even the classic suggestions of “tagine” and “grain salad” can only take you so far in getting through last year’s jar.

In an effort to showcase the versatility of preserved lemons, and to spark some ideas for your own neglected jar, the following slides include links to a variety of preserved lemon recipes: starters & sides, main dishes, condiments & dressings, even cocktails & desserts. So this year, put up a simple jar of preserved lemons. You may just find that you put them in everything.

Using Preserved Lemons in Grains and Vegetables

GRAINS

VEGETABLES

• Artichoke and Fava Bean Tagine from Closet Cooking
• Baby Collard Salad With Preserved Lemon from Autumn Makes & Does
• Okra With Tomato, Lemon, and Coriander from Yotam Ottolenghi in The Guardian
• Preserved Lemon Potato Salad from The Stone Soup
• Roasted Beet Salad With Feta & Mint from Healthy Green Kitchen
• Roasted Brussels Sprouts With Preserved Lemon & Aleppo Pepper from Local Kitchen
• Sautéed String Beans With Garlic and Preserved Lemon from David Scribner for The Washington Post
• Spicy Cabbage and Jicama Slaw With Preserved Lemons by Mason Jars and Mixing Bowls

Curing Process

Preserved lemons are an essential ingredient in Moroccan kitchens, where they’re used to enhance many traditional dishes, from tagines to salads, both as a garnish and as a key ingredient. Traditionally they are made with two simple ingredients—lemon and coarse kosher salt—with the salt acting as a curing and preserving agent.

For those who don’t live in Morocco, you can certainly buy preserved lemons online. But they are so easy and inexpensive to make yourself, why not give it a try? Moroccan preserved lemons have a unique pickled taste that cannot be replicated by simply adding freshly squeezed lemon juice.

What You Need

To preserve five lemons, you’ll need 1/4 to a 1/2 cup of the salt and the juice of two lemons. You’ll also need a sterile glass jar that is just large enough to accommodate the lemons as well as a sharp knife. You can prepare the lemons in 10 minutes or less, but the longer the lemons are left to age, the more intense the flavor.

If you’re in Morocco, try to select doqq or boussera lemons, which are sold as citron beldi. Outside of Morocco, Eureka or Meyer lemons are favored for preserving, but truly any variety will work.

Prep the Lemons

The preparation method is a little different depending on the variety of lemon. If you’re using the small Moroccan doqq or boussera lemons, remove the stems, make an incision or two near the top of the lemon, but otherwise leave the lemons whole.

If you’re using any other variety of lemon, remove the stems and cut off the tips. Cut each lemon lengthwise into quarters, but be very careful not cut all the way through—about three-quarters of the way down is enough. This way the quarters should still be attached at the base.

Pack in the Jar

The next step is to pack the lemons with salt and stuff them into the jar. Again, the method varies depending on the variety of lemon. Moroccan doqq and boussera lemons which have been left intact need only to be placed in the jar with ample additions of salt layered between each lemon. If you’ve partially quartered the lemons, pack the crevices with lots of kosher salt, close the lemons and place them in the jar.

Make sure the lemons are packed in tightly so that they can’t move freely. Compress the lemons as you add them to the jar to squeeze them in and release their juices. Add enough fresh lemon juice to cover the lemons as well as a generous sprinkling of the salt. Cover the lemons tightly and set aside in a cool, dark place. A cupboard or food pantry is fine.

The Preservation Process

Every two or three days, open the jar and compress the lemons to release more juices. If you have room to add another lemon, do so. The idea here is that tightly packed lemons won’t be able to rise to the surface. Do this for the first week, or until the jar is packed as full as possible and the lemons stay submerged in juice.

At this point, you now want to leave the lemons undisturbed. The lemons will be preserved and ready to use in about four to five weeks, once the rinds are very soft. You can continue to preserve them longer if you like, up to a year or more.

Using the Lemons

Once opened, transfer the jar to the refrigerator, where the preserved lemons should keep well for several months. Rinse the lemons before using to remove excess salt and any film that may have formed in the liquid.

Use the rind, finely chopped, in salads. In tagines, stews, and sauces, remove the seeds and use the quarters, with or without flesh. Leaving the flesh will impart a stronger lemon flavor. Remember to watch the salt in recipes which call for preserved lemon, as the lemons will add their own unique saltiness to the dish.

How to Preserve Lemons! A simple easy step by step guide to making your own Preserved Lemons at home with only 10 minutes of hands-on time (one-week total time). Use preserved lemons in dressings, marinades, Middle Eastern dishes, stews and salads!

When we can do nothing, and be extraordinarily happy and at peace with that, we have found tranquility within ourselves.

Hey friends, I’ve been holding back on this for a while but thought with everyone spending more time at home these days, it may be the perfect time for a fun little kitchen project. Preserved Lemons!

They only take about 10 minutes of actual hands-on time, and 1-2 weeks of “preserving” time and requires very few ingredients, with a huge pay off at the end. Trust me.

Being down here in Santa Barbara for the winter, we have had access to the most beautiful local citrus fruit, and wow, has it been glorious! For this recipe, I’m actually using Meyer Lemons and I really love how tender their thin skin becomes with preserving. Regular lemons will work too.

What I love about this recipe is how small and manageable the process is and how slicing the lemons, rather than wedging them (more traditional) shortens the overall preserving time.

The 1/2 liter weck jar I’m using here only holds about 2-3 cups. A perfect little project.

You’ll need 4 lemons, sea salt and a clean jar for this recipe. That is it. Maybe some bay leaves and peppercorns if you want to get fancy. 😉

How to make Preserved Lemons (in a nutshell):

1. Clean a 2 cup jar with hot soapy water.
2. Slice 2 lemons into 1/8- 1/4 inch disks. (You’ll use 2 more for juicing)
3. Salt the bottom of the jar, and begin layering the lemons, salting each slice, leaving 1 inch of room at the top of the jar. You’ll need about 2 teaspoons sea salt per 1 large (4-ounce) lemon.
4. Once the jar is filled, press the slices down, compressing them, then squeeze the juice from the remaining 1-2 lemons to completely submerge the slices, again pressing down with your fingers. Weight the lemons down under the brine. Cover.
5. Place this is a cool dry place for 1 week (or up to a month, or longer!) and feel free to shake the jar periodically, always making sure lemons are submerged under the brine.
6. Once they turn translucent, refrigerate! Preserved Lemons will last indefinitely as long there is brine covering them.

Seriously, how easy is that!?

Salt the lemons and layer.

Cover with lemon juice. Tuck in a bay leaf if you like.

Press the lemons down under the brine. Weigh down with a fermentation weight, clean river stone, zip lock bag, filled with water. Lightly cover.

Check after a week.

As the lemons preserve over time, their skin will tenderize and flesh will look translucent. The salty tangy brine will almost take on a syrupy quality. Delicious!

Look at the photo below- when your lemons look like this, feel free to refrigerate. And of course, you can let them go longer.

In the coming weeks I’ll show you some of the many ways you can use your beautiful flavorful preserved lemons, but for now, get preserving.

How to use Preserved Lemons:

1. Preserved Lemon Gremolata
2. Grilled Branzino
3. Moroccan Chicken

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How to Preserve Lemons

• Author: Sylvia Fountaine
• Prep Time: 10
• Cook Time: 1 week
• Total Time: 168 hours 10 minutes
• Yield: 2 cups
• Category: preserved,
• Method: preserved
• Cuisine: middle eastern
• Diet: Vegan

Description

How to Preserve Lemons! A simple easy step by step guide to making your own Preserved Lemons at home with only 10 minutes of hands-on time (one-week total time). Use preserved lemons in dressings, marinades, Middle Eastern dishes, stews and salads!

Ingredients

1. 4 lemons (4-5 ounces each) Meyer Lemons are nice here but not imperative.
2. 1 – 2 tablespoons sea salt
3. a clean, 2-3 cup jar with lid
4. optional additions: bay leaves, peppercorns, other whole spices.

Instructions

1. Clean a 2-3 cup jar with hot soapy water, dry.
2. Slice 2 lemons into 1/8-1/4 inch thick disks, about 8 slices each. (Use the ends for juicing)
3. Salt the bottom of the jar with 1/4 teaspoon salt and begin layering the lemons, salting each slice or layer with a scant 1/4 teaspoon saltleaving at least 1 inch of room at the top of the jar. You’ll need about 2 teaspoons sea salt, per 1 large ( 4-5 ounce) lemon.
4. Once the jar is filled with the salted sliced lemons, press them down either with your fingers or a muddler, compressing them, then squeeze the juice from the remaining 1-2 lemons to completely submerge the slices, again pressing down with your fingers. Weight the lemons down under the brine. You can use a fermentation weight, a clean river stone, or a small ziplock filled with water to keep them submerged. Cover.
5. Place this is a cool dry place for at least 1 week, feel free to shake the jar periodically, always making sure lemons are submerged under the lemony salty brine. After about a week they should start to look translucent and the peel should become very tender. (Feel free to let them go longer- I’ll often let them go 3 weeks for extra tender.) If you notice mold at the top, it is likely because lemons were exposed to air– not to worry. Just remove that top layer and make sure the remaining lemons are submerged in the brine.
6. Refrigerate! Lemons will last indefinitely as long there is brine covering them.
7. Use them chopped up in dressings, marinades, salads and Grain dishes, or whiz them up in the blender and make a paste to add to soups, stews, dressings, etc.

Nutrition

• Calories: 25

Keywords: preserved lemons, how to preserve lemons, what are preserved lemons, how to make preserved lemons, preserved lemons sliced.

Did you make this recipe?

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I recently acquired a lot of meyer lemons from my neighbor’s tree. I can only drink so much lemonade, eat so many lemon pies, and make so much marmalade! So I decided to make preserved lemons, and it was ridiculously easy. Now I have several jars of preserved lemons that I can use in Middle Eastern recipes.

What You Need

Ingredients
8 to 10 lemons (I used Meyer, but you can use any regular lemon)
Kosher salt

Equipment
1 quart-sized wide mouth jar with lid

Instructions

1. Sterilize the jar in boiling water for 15 minutes.

2. Scrub the lemons under running water with a stiff brush to remove any dirt and impurities.

3. Slice off the stem end and the tip end of each lemon. Starting at one end, cut the lemons in half lengthwise, but stop about 1/2 an inch before you reach the bottom. Repeat the cut perpendicularly so you have cut each lemon lengthwise in a “X” formation, but not all the way through; they should still be attached at the bottom, about 1/2 an inch.

4. Liberally sprinkle salt on the inside and outside of the lemons. Hold them open with your fingers and really get the salt inside them.

5. Add about 2 tablespoons of salt to the bottom of the sterilized jar. Place each lemon in the jar, pushing down on them and squeezing them to release the juices. Fill the jar but leave about 3/4 an inch of headroom. The lemons should be completely submerged in juice. If you can’t get enough juice out of them, remove a lemon wedge or juice a lemon and add it to the jar. Add 2 more tablespoons of salt to the top. Seal the jar.

6. Let the jar sit at room temperature for 2 to 3 days. Each day, turn it upside down and shake it to distribute the salt and liquids.

Gather the Ingredients

Preserved lemons are simply salted and allowed to sit in their own juices for about a month. This may sound weird, but the result is a tender, mellow lemon peel with a salty kick perfect for added lemony goodness to soups and stews and salads. They are beyond worth the 30 minutes it takes to cut them, salt them, and cram them into a jar – and one of the easiest ways to get started preserving in-season fruit to use later in the year.

Above all, to make preserved lemons you obviously need lemons. Start with fresh, firm, unblemished lemons that feel heavy for their size. If you have access to Meyer lemons, they’re lovely to use here, but Eureka or Lisbon lemons are more traditional.

To make preserved lemons, you’ll need:

• A glass vessel with a tight-fitting lid – I like to use a 1-quart glass jar with a sealable lid
• Lemons – if using a 1-quart jar, you’ll want 7 or 8 lemons (5 to preserve and 2 or 3 to juice)
• 1/4 teaspoon of fine sea salt per lemon

Remove Stems From the Lemons

Cut off and discard the stem ends of the lemons. (This is clearly most important if there are actual stems still attached!)

Quarter the Lemons Lengthwise

Cut each lemon into quarters lengthwise, but not all the way through! Stop cutting about 1/2 inch short, leaving enough rind intact to hold the fruit together. If you do go too far and a lemon falls into quarters, don’t worry, it’s still completely usable, it just won’t look as pretty sitting in the jar.

Juice the Lemons

Many recipes have you add salted water to preserve lemons, but since the lemon flesh and all its juices aren’t what get used in the end (“preserved lemons” would be more aptly called “preserved lemon peel” since the flesh gets thrown away before using the lemon peel), I like to harvest them and put them to work as the liquid in which the lemons are preserved. This also keeps the lemon flavor high.

Over a large bowl to catch the juice, use your thumb to carefully squeeze out the juice from each lemon quarter. Go ahead and really smash the lemon to get all the juice out – remember, the “fruit” part of the lemon gets tossed before you use the peel anyway.

Sprinkle the Lemons With Salt

Over the same large bowl into which you’ve squeezed the lemon juice, sprinkle the inside of each “juiced” lemon with 1/4 tsp. fine sea salt, working as much of the salt as possible into the lemon flesh as you go.

Note: The combination of lemon juice and salt is murder on even the slightest of scratches. If you have so much as a hangnail, don some gloves – even if that means just putting plastic baggies over your hands!

Stuff the Lemons Into the Jar

Put the juiced, salted lemons in the jar or ​another glass container with a tight-fitting lid. Ideally, they will be pretty stuffed in there together, but less-stuffed is okay, you’ll just need more extra juice to cover them.

Cover Lemons With Juice; Then Wait

Pour the salty juice you collected in that big bowl over the jarred lemons. Add more lemon juice to cover, if necessary. Seal and set the jar on the kitchen counter or other cool, dark spot for 30 days, shaking and turning it when it occurs to you. I try and turn the jar daily, but sometimes I forget or go out of town and the lemons seem to turn out just fine anyway. After about a month, the peels will have cured and softened and mellowed and the lemons will be ready to use.

Officially, you can store them in the fridge for 6 months. Out of curiosity, I once kept some in my fridge for just over 2 years and noticed no change in taste and no mold or other spoiling. The lemons just keep slowly but surely sucking up the lemon juice that covers them and the peels become softer and softer and more unctuous with time.

Wondering what to do with these beauties? When you’re ready to use preserved lemons, open the jar and take out however many quarters you want to use. Use your thumb to slip off the “fruit” part of the lemon – it will pretty much just be the membranes and separate the citrus sections at this point – and discard it. Rinse the salted peel quickly in cool water, if you like. Slice or chop the peel and add it to stews, soups, or salads for a burst of sunny lemon flavor.

A few of my favorite ways to use preserved lemons include:

Have you ever got a big bag of lemons only to have half of them end up turn moldy? Well, I have been there done that. Here are three ways to preserve fresh lemons for future use whenever needed.

How long does it keep?

Preserving, after all, is a way to keep the food from spoiling for a long time. Salt, sugar, and honey are traditional methods of preserving.

Some regions use salt to dry meat to use it in the winter times. Sugar also is used for preserving, mainly fruits, either in the form of jams or candy. Honey was also used on wounds to prevent them from infection.

Today we have refrigerators and freezer, so preserving lost its popularity. For folk who want to stay away from synthetic preservatives, these old recipes may come in handy.

They should keep well in a cool place for months, as long as you keep them air-tight and use a clean utensil at each use. When in doubt, keep them refrigerated. They will keep for at least four months. I can’t give you an exact answer since we finish them before that.

1) Honey lemons for your herbal teas

Imagine the days you got the flu or the cold and had no power to squeeze a lemon for your tea. This recipe made it so easy to add lemons with honey all at once to our teas.

Zesty, citrus preserved lemons in jars create such a welcome bright light in any kitchen. They are great in North African, Mediterranean and Middle Eastern dishes, and work well wherever fresh lemons do — with fish, white meats such as chicken and rabbit. Once opened, keep a jar of your own preserved lemons in the fridge to give an instant zing to salads, or finely dice it into paellas, tagines, couscous and rice.

Preparation

Skill level

Ingredients

• 4 large lemons, washed, each cut into 6 wedges
• 1 cup cooking salt
• 1 cinnamon stick
• 10 peppercorns
• 2 bay leaves
• 4 cardamom pods

Cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Makes enough to fill a 1 litre jar

Preheat oven to 180°C (360°F). Wash a 1 litre jar in hot soapy water and rinse well. Place onto a tray and dry the jar in the oven for approximately 10 minutes. This will sterilise the jar.

Place the lemon wedges and salt into a large non-reactive bowl. Massage the salt into the lemon, squeezing the juice out of the flesh of the lemons.

Arrange the lemon wedges in the cooled jar with the skin of the lemons facing out. Arrange the cinnamon stick, peppercorns, bay leaves and cardamom pods as you go. Pack down tightly.

Pour the lemon juice and salt from the bowl into the jar, ensuring the lemon pieces are well covered. Seal the jar with a non-reactive lid and leave at room temperature for one day. Turn the jar to disburse the salt and juice through the lemon then leave to cure in the refrigerator for 1 month before use. They will keep for up to 12 months.

the food dept. facts
• To use preserved lemon, cut away pith and flesh leaving the rind. Wash the rind and use as required. If the rind seems a little salty for your taste, allow it to soak in water for 10 minutes, drain and use.
• Create your own signature blend by mixing up the herbs and spices, try adding rosemary or add some heat with a chilli and coriander combination.

Quick trick
• To make a jar of marinated olives – cut preserved lemon rind into julienne and toss with Kalamata olives, sliced garlic, continental parsley leaves and cover with olive oil.

Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.

I’m seeing more and more recipes these days calling for preserved lemons. Perhaps it’s the growing influence of Moroccan and Middle Eastern cuisine on our diet.

Should we called it the “Ottolenghi effect”?

What’s tricky is that store-bought preserved lemons aren’t always easy to come by. Plus, the ones I’ve tried haven’t been particularly worthwhile. Lucky for all of us, it’s a snap to make your own. All you need is a jar, a few lemons, salt, and month’s worth of patience. Plus, it’s darn satisfying to open the fridge and see a pretty jar of citrus preserving before your very eyes.

Below you’ll find the recipe. You’ll note it calls for Meyer lemons, those gorgeously scented, thin skinned, sweet beauties that are in markets right now. Not to worry if you can’t get ahold of Meyers, since regular lemons will do just fine.

It takes about a month for the lemons and salt to work their magic and transform from salty lemons to preserved ones. When that time arrives, the question of what to do with them comes to mind. Really, they work well in nearly any savory dish where you would add lemons or lemon zest, from sauteed greens to roast chicken. My favorite use? Tuna salad. A tablespoon or two of chopped preserved lemon peel in this Superfood Tuna is an umami bomb. I also like all of these ideas offered up on the Kitchn as well as this pretty Chicken with Preserved Lemon on Cooking Light.

For those of you already on this preserving bandwagon, how do you use use them in your own cooking?

Refreshing, zesty and alkalizing. Lemons are one of those fruits I always like to stock in my kitchen. One way to assure you are never short of these yellow vitamin bombs is to freeze them. Yes, it’s perfectly all right to do that.

In fact, every part of the fruit can be frozen, including the juice, and consumed at your convenience. Moreover, freezing lemons can bring some other benefits and make the preparation of food and beverages a lot smoother.

Before Freezing Your Lemons

Choose lemons that have no dark or soft spots. Wash them well with water and fruit and vegetable soap like this one. Or you can remove pesticides from your produce by washing them in a mixture of water and white vinegar, which is especially applicable if you buy non-organic lemons (see how to do it in my previous article How to Easily Remove Pesticides From Your Fruits and Vegetables).

How to Freeze Your Lemons

Whole lemons

Place the lemons in freezer bags, remove air and seal well.

When you need the lemons, thaw them or place them in cold water for 10 to 15 minutes. Use them for juicing and enjoy the health benefits of drinking lemon water or as an ingredient in your recipes.

Unfortunately, once totally defrosted, the lemons become very squashy and are not good for slicing and decorating. For such uses I either take fresh lemons or use frozen wedges as described below.

Whole lemons without the zest

Lemons you grated the zest from don’t need to be left to rot or thrown away. Instead, wrap them in aluminum foil or plastic wrap and put the wrapped fruits in freezer bags. The nicely tucked fruit will not dry out and can be used later for juicing.

Lemon Zest

You can also freeze just the zest by simply putting it in a freezer bag for later use.

If you use a whole frozen lemon and then grind the zest, you will not lose any lemon rind oils, which defrost straight into the recipe mix and do not spray all over the kitchen counter.

Lemon wedges and slices

Slice the lemons and then place them on a parchment-lined baking sheet. Put the sheet into the freezer. When the items are frozen, pop them into bags or containers.

Prepared in this way, your lemons are perfect for flavoring drinks, an addition to your ice tea or a handy way to cool down your morning cup of tea.

Lemon juice

Frozen lemon juice is very convenient for recipes. Juice fresh lemons and pour the juice into ice cube trays. You can leave it there or if you need the trays, when the juice freezes, remove the cubes and place them into zipper-style freezing bags after removing as much air as possible.

To make it easier and more accurate, measure the volume of one cube. It should be between one and two tablespoons. Record the amount on the freezing bag, so you know exactly how many cubes to thaw for your recipe.

For something a little special, try adding a slice of strawberry, a mint leaf or a raspberry into the cube and freezing it together with the lemon juice. These special cubes can make for a novelty decoration at your parties and gatherings.

Health Benefits of Lemons

Lemons are rich in vitamin C which is a powerful antioxidant with many health benefits.

A study about citrus fruits such as lemons found that their antioxidant, anti-inflammatory, and anticancer properties have a protective effect on the body.

Lemon juice is very low in calories and contains up to half of your daily recommended intake (RDI) of vitamin C.

Lemons also contain polyphenols and flavonoids. These beneficial plant compounds have been linked to giving protection against chronic diseases like diabetes, cancer, and high blood pressure.

Some of the most important health benefits of lemons include:

Boosting Your Immune System. A study from 2013 found that increasing vitamin C intake (which is found in lemons) can reduce the duration of the common cold. It was found that vitamin C improves your immune system in general. Vitamin C in lemon juice can also help to reduce symptoms of allergies.

Protecting Against Heart Disease. One cohort study on over a 14-year period found that people whose diets consisted of vitamin C-rich fruits (such as lemons) and green leafy vegetables had lower instances of heart disease.

Lowering Blood Pressure. A study examined both the effect of lemon juice and lemon peel and found that taking lemon daily had a significant effect in lowering blood pressure.

The effects of reducing blood pressure to normal levels were boosted with daily walking.

Reducing Cholesterol. A study from 2016 found that consuming lemon juice and garlic helped to lower blood cholesterol. Researchers discovered that combining 20 g of garlic and 1 tablespoon of lemon juice helped to significantly lower cholesterol in an 8-week period.

Lemon Water to Prevent Kidney Stones. A study from 2008 found that the lemon juice was just as effective as potassium citrate in preventing recurrence of painful kidney stones.

Managing Diabetes Symptoms. Research carried out in 2013 found that polyphenolic compounds in lemon peel can help to reduce insulin resistance. The research found that citrus flavonoids help to reduce inflammatory responses and increase insulin sensitivity.

You can read about more health benefits of lemons in my article “Scientifically Proven Health Benefits of Lemons“.

Consume The Lemon Peel As Well

Lemon peel also contains powerful medicinal compounds such as flavonoids and polyphenols that help to reduce inflammatory responses in the body, as well as fiber.

For example, clinical trial from 2000 showed that consuming lemon peel could have a protective effect against skin cancer. In this study, it seemed that it was the peel of lemons that had the beneficial effect against human cancers, not the lemon juice or pulp.

Another study from 2016 found that the fiber from lemon peel helps to boost digestion and improve nutrient absorption in the intestines. However, to improve your digestive health with lemon water, it’s important to drink the pulp along with the grated lemon peel.

This is why some people grate lemon peel into their lemon water drinks to increase the benefits from lemons.