Nancy Young wrote on 28 Oct 2005 in rec.food.cooking

>
> "jw 1111" > wrote
>
> > Hi, I wish to cut a lemon in half and save one half. what is the
> > best way to save that half? in a plastic bag in fridge, or can I
> > freeze it and then defrost it and still use a little at a time?
>
> I just wrap it tightly in a little piece of plastic wrap and keep it
> in the refrigerator. It keeps pretty well. I use it often enough.
> I know you can freeze whole lemons, buy them on sale ... they
> are good for juice. Don't see why you can't freeze half.
>
> > what is the best way to cut it and squeeze it? The often seen way
> > of thin segments squeezed between the fingers seems hard work.
>
> Does to me, too, and seems as if a lot of the juice remains on your
> hands. I swear by my wooden lemon reamer, gets out the last drop.
>
> nancy
>
>
>
>

I buy lemon when there is a sale...zest them and squeeze all the juice into
a jar. I keep the jar in the fridge for weeks and there isn't a problem.
The zest I dry and use with fresh ground pepper as a rub when cooking pork
or chicken.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.