White Bean Tabbouleh-ish Salad

Freezing Lemon Zest

Zest is the best! (And did you know you can freeze it?)

Lemons are such bright and cheery things, aren’t they? (pause) I feel like I needed to say that with a British accent. 

If a recipe calls for lemon juice, don’t just slice, squeeze and toss the rest—because that yellow outer layer is where the real, concentrated lemon flavor lives.

The zest holds all the lemon’s essential oils, so that’s why is strongly flavored. 

It adds a pop of citrusy goodness to recipes without adding extra liquid—perfect for salad dressings, marinades, baked goods and even pasta dishes.

But here’s a tip some people don’t know: You can freeze lemon zest!

Before juicing your lemons, grab a fine, sharp, microplane-type zester and grate off the yellow part (just the yellow—not the bitter white stuff). 

Transfer it to small Ziploc and store it in the freezer.  It’ll keep for months and defrosts instantly when you need it.

I mix a pinch of lemon zest with Greek yogurt and a spoonful of honey and I sometimes add it to my loose-leaf tea before brewing.

So, the next time life gives you lotsa lemons, zest first, juice second, freeze third!

And that great lemon taste will never go to waste!