When Tiffany and I made Lemon Pull-Apart Bread recently, we used a lot of lemon zest but just a little bit of lemon juice. She asked me if I was going to make lemonade with all the leftover juice (which is a great idea), but I love to keep lemon juice in the freezer so it’s easy to use in recipes without having to buy lemons and juice them each time.
If you freeze the juice in ice cube trays, it’s already measured for you and ready to use in recipes. Each cube equals 1 tablespoon of juice. The lemon zest freezes well too, so be sure and remove the zest before you juice the lemons.
I use the electric juicer that my husband bought years and years ago. You get a lot more juice than using a reamer or press, but you do need to strain the juice to remove the seeds and pulp.
The frozen lemon juice tastes so much better than bottled juice, and it’s just as convenient and easy to use.
It doesn’t take long for a cube of lemon juice to thaw at room temperature, or zap it in the microwave for a few seconds. You can also add the frozen lemon juice to most sauces without thawing it first.
We love lemon desserts at our house. Here’s just a few that I’ve shared:
Or maybe you’d prefer a lemon cookie to brighten up your day.
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