Stop throwing the citrus away
I have a confession. For years, I’ve been tossing beautiful bright flavor into the garbage. This sad situation is the result of cutting a lemon in half, quickly juicing it for some immediate need and then tossing what’s left. Or, when facing a need for lemon zest, grating that thing till it’s bald, and then giving it a toss.
There is a way to use up a lemon (or some other citrus fruit) in its entirety and preserve what I don’t need now for when I do need it later.
Zest it
My new routine is to always zest a lemon first, even if all I need at the time is juice. The easiest way is to place the lemon over a piece of parchment paper and then run all over it with a fine zester, which scrapes off the yellow part of the peel but not the white pith beneath. The paper — better than a plate or bowl — catches all the fine grates and loose strands and essential oils.
Once done, I scoop all of it into an airtight container or bag using a bench scraper to make sure I get every precious flavorful bit. I keep it in the freezer. The pieces are so fine that defrosting for use is never necessary. I just reach into my container of lemon zest and take what I need. It’s amazing and just as fresh as if I’d started with a new lemon.
Add a pinch of lemon zest to just about anything to brighten it up — salad dressing, cookie dough, meringue ice cream, butter, meat marinade and even pancake batter.
Peel it
There are times when you need a larger piece of citrus peel and zest won’t do, like for a garnish or to infuse in marinades, syrups or cocktails. Once your supply has reached a respectable level, you’ll have enough to make jam and marmalade.
Simply wash the lemon (or orange) well and peel it before squeezing the juice. Store the peels — with all of the pulp removed — in a plastic bag in the freezer. Now it’s easy to reach in to take what you need. You won’t believe how fresh and bright the flavors will have been preserved.
Dry it
Strips of citrus peel can be dried out in a low oven (200 degrees F or so) and then ground to create citrus powder, the perfect addition to any spice rub.
Candy it
Homemade candied lemon peel is a treat, one that is so decadent and classy it makes for lovely gift not only at Christmas but any time of year. You can sprinkle candied peels on top of baked goods or even dip the delicate strips in chocolate.
Without a doubt the easiest and most efficient way to make candied citrus peels is in a pressure cooker. You can find the complete recipe with photos and detailed instructions on the Hip Pressure Cooking website.
You can use these methods with any citrus: lemons, limes, oranges, grapefruits, Meyer lemons and even smaller citrus like key limes and kumquat.
Mary invites questions, comments and tips at mary@everydaycheapskate.com, or c/o Everyday Cheapskate, 12340 Seal Beach Blvd., Suite B-416, Seal Beach, CA 90740. This column will answer questions of general interest, but letters cannot be answered individually. Mary Hunt is the founder of www.DebtProofLiving.com, a personal finance member website and the author of “Debt-Proof Living,” released in 2014.