Download Article
Download Article
Lemon peel, along with other citrus skins, has been used for centuries in food and drink recipes. Originally from Asia, lemon has become important to European, Middle Eastern and Asian cuisines. [1] X Research source There are dozens of lemon varieties, all of which can be preserved, though some varieties have oilier, and thus more fragrant, skin. [2] X Research source Preserving lemon peel is a worth the effort, since fresh lemons are not in season year-round. Packed with vitamins A and C, potassium, fiber, polyphenol flavonoids that help lower LDL cholesterol, and calcium, preserved lemon peel can provide many nutritional benefits, particularly when eaten regularly. [3] X Research source [4] X Research source Preserved lemon peel can be used in many different ways in the kitchen, both for sweet and savory dishes, as can its juice.
Steps
-
Choose the freshest lemons you can find; hand pick, if possible. Some people are lucky enough to have lemon trees in their yards, or live next to someone who does.
- Sometimes lemon trees and shrubs have sharp spiky thorns, so wear protective clothing and gloves. [5] X Research source
- If you have a very tall tree, use a lemon picker. Or, better yet, grab a friend and get two lemon pickers (or more).
-
Sort the lemons into two groups, and then wash and dry them. One group is those with only superficial blemishes on the skin and the second group is those with deeper bruises or blemishes. [6] X Research source- This is an important step if you have a large supply of hand-picked lemons.
- Separate them into two bags, or bowls. If you have help, have one person wash one group while you wash another, discarding any lemons that appear moldy or infected.
- Pat the lemons dry or let them air dry in an area with good air circulation, because they can start to rot if they sit in water too long.
Advertisement -
Store whole, blemish-free lemons in a plastic bag in the refrigerator. If you are using the lemons right away, you can skip this step.
- Lemons last longer in a plastic bag in the refrigerator, nearly four times as long as being left out at room temperature. [7] X Research source
-
Cut around blemished sections of the lemons. [8] X Research source The "cut into lemons" will need to be used first for your project, or stored in the refrigerator until you use them. [9] X Research source
- Blemishes are not always terrible, but if you are going to be making something like jelly and or sugared lemon, you'd probably not want to eat an unsightly dark spot on a piece of lemon, so it's best to just dispose of them.
- If you want, juice the cut lemons right away. See Making and Freezing Lemon Juice, below.
Advertisement
-
Use lemon fruit for juice and piths for pectin. [12] X Research source See Making and Freezing Lemon Juice, below.
-
Advertisement
-
Mix equal amounts kosher salt and sugar in a bowl. The volume of your mason jar minus the volume of your lemon peel is the approximate volume of salt/sugar mixture you will need. [17] X Research source
- The volume will change depending on the size of mason jar you are using.
-
Add a few dried peppercorns, allspice berries, bay leaves, and cloves to the bottom of the mason jar. These are spices that will break down and diffuse into the sugar/salt/lemon mixture. [18] X Research source
-
Add a layer of salt/sugar to the mason jar, then a layer of lemon peel. Repeat layers, to top. [19] X Research source
-
Place lid and rim onto mason jar, close tightly, and shake several times. Since you have only peel in this mixture, the sugar and salt work together to break down the skin and to preserve it, without making it overly salty or overly sweet.
-
Refrigerate up to one year. Preserving this way, the lemon peel should be able to keep for up to one year in the refrigerator.
- Note the date and label the mason jar.
Advertisement
-
Put on latex or non-latex gloves. Gloves will protect the citric acid in the lemon juice from going into small cuts and abrasions on your hands as you work with the lemons.
- Really, put on the gloves! You've heard the saying "Squeezing lemon juice on a paper cut"? That's exactly as painful as it sounds, plus the citric acid really does eat away at the skin.
-
Roll lemons a few times, with pressure, on a cutting board. Rolling the lemon on a cutting board with the palm of your hand starts to separate and break down the fiber in the lemon, making it easier to juice. [20] X Research source
-
Slice lemons in half. Most lemon juicers require that you slice the lemon in half in order to provide an open surface for the juice to escape.
-
Zest lemon skin with citrus zester. [21] X Research source If you don't zest the lemons now, you'll end up wasting all that good zest! See Freezing Fresh Lemon Peel and Dry Preserving lemon Peel, above.
- You can either use a sharp potato peeler for large ribbons of zest for use in cocktails or to infuse olive oil or a citrus zester for smaller pieces of zest for use in cooking and baking. [22] X Research source
-
Place zested half-lemon in lemon squeezer and juice. [23] X Research source Depending on your preferred method of lemon squeezing, you may end up with pithy juice with seeds or fibers.
-
Filter lemon juice at least once. Straining the juice allows you to filter out the tiny seeds and other fibrous material so that the lemon juice is smooth and has no particles. [24] X Research source
- Use either a double or triple layer of cheesecloth over a measuring cup, or a fine metal mesh strainer.
-
Save spent lemon piths in a plastic bag.
- These leftover fibrous parts are chock full of pectin, which is what makes jelly jelly-like, so use them instead of buying packaged pectin at the store for making jellies. [25] X Research source
- Store pith in the freezer in a plastic bag or plastic storage container, if you are not making jelly or preserves now. [26] X Research source
-
Pour filtered lemon juice into ice cube trays, and freeze thoroughly. Freezing lemon juice allows you to preserve it for up to one year. [27] X Research source
- For a useful lemonade variation, heat lemon juice and sugar (to taste) over a medium flame until sugar is dissolved. Let cool to room temperature and then pour into ice cube trays for easy lemonade ice cubes that won't dilute your lemonade.
-
Empty ice cube trays into plastic bags. Date the plastic bags and make sure to note whether the lemon juice is natural or has added sugar, and freeze for up to one year.
Advertisement
Community Q&A
Search
-
QuestionHow do I sugar lemon shavings and keep them fresh to use as cupcake decorations?Community AnswerPut the shavings in lemon juice and leave them in there for two minutes. Then, take them out and dip them in sugar. You can store the shavings in an air-tight container.
Ask a Question
200 characters left
Include your email address to get a message when this question is answered.
Submit
Advertisement
Video
Things You'll Need
- Gardening gloves
- Ladder
- Lemon picker(s)
- Latex or non-latex gloves
- Lemon squeezer
- Citrus zester
- Sharp potato peeler
- Sharp paring knife
- Plastic bags
- Glass mason jars
- Labels
- Permanent marker
- Cheesecloth
- Ice cube trays
- Dried peppercorns
- Allspice berries
- Cloves
- Bay leaves
Tips
- Wear latex or non-latex gloves when working with large amounts of lemons, to prevent the citric acid from burning your skin.Thanks
- Choose fresh lemons with few or no abrasions or bruises.Thanks
- Meyer lemons can be expensive, but have an incredible scent.Thanks
Submit a Tip
All tip submissions are carefully reviewed before being published
Name
Please provide your name and last initial
Thanks for submitting a tip for review!
Advertisement
References
- ↑ http://www.britannica.com/EBchecked/topic/335722/lemon
- ↑ http://www.thenibble.com/reviews/main/fruits/lemon-types.asp
- ↑ http://www.newhealthguide.org/Eating-Lemon-Peel.html
- ↑ http://nutritiondata.self.com/facts/fruits-and-fruit-juices/1941/2
- ↑ http://www.gardenguides.com/97750-anatomy-citrus-tree.html
- ↑ http://www.slate.com/articles/health_and_science/explainer/2013/01/bruised_fruit_is_it_safe_to_eat.html
- ↑ https://www.thekitchn.com/the-best-way-to-keep-lemons-fresh-for-a-whole-month-tips-from-the-kitchn-144430
- ↑ http://www.slate.com/articles/health_and_science/explainer/2013/01/bruised_fruit_is_it_safe_to_eat.html
- ↑ https://www.thekitchn.com/the-best-way-to-keep-lemons-fresh-for-a-whole-month-tips-from-the-kitchn-144430
- ↑ http://whatscookingamerica.net/Q-A/LemonZest.htm
- ↑ http://www.gardenguides.com/97750-anatomy-citrus-tree.html
- ↑ http://foodpreservation.about.com/od/Preserves/r/Homemade-Citrus-Pectin.htm
- ↑ http://www.cookthestory.com/2012/08/21/lemon-frugality-how-to-use-lemon-rind/
- ↑ https://gardenbetty.com/freezing-fresh-lemon-slices-lemon-juice-and-lemon-zest/
- ↑ http://whatscookingamerica.net/Q-A/LemonZest.htm
- ↑ http://foodpreservation.about.com/od/Preserves/r/Homemade-Citrus-Pectin.htm
- ↑ http://www.epicurious.com/recipes/food/views/quick-preserved-lemon-zest-237852
- ↑ https://simplebites.net/spiced-preserved-lemons/
- ↑ https://simplebites.net/spiced-preserved-lemons/
- ↑ http://lifehacker.com/5819369/squeeze-more-juice-out-of-lemons-by-rolling-and-crushing-them-first
- ↑ http://whatscookingamerica.net/Q-A/LemonZest.htm
- ↑ http://whatscookingamerica.net/Q-A/LemonZest.htm
- ↑ https://gardenbetty.com/freezing-fresh-lemon-slices-lemon-juice-and-lemon-zest/
- ↑ https://gardenbetty.com/freezing-fresh-lemon-slices-lemon-juice-and-lemon-zest/
- ↑ http://foodpreservation.about.com/od/Preserves/r/Homemade-Citrus-Pectin.htm
- ↑ http://foodpreservation.about.com/od/Preserves/r/Homemade-Citrus-Pectin.htm
- ↑ https://gardenbetty.com/freezing-fresh-lemon-slices-lemon-juice-and-lemon-zest/
About This Article
Article Summary
X
To preserve lemon peel, first shave the peel off of your lemons using a vegetable peeler. In a bowl, mix equal parts salt and sugar, enough to fill a mason jar with some room for the peels. Add a few peppercorns, allspice berries, cloves, and bay leaves to the mason jar to help break down and diffuse the salt, sugar, and lemon. Pour a layer of salt and sugar in the jar, add some lemon peels, then add another layer of salt and sugar. Repeat until the jar is full, then cap it and store it in the fridge. Your lemon peels should last for up to one year. To learn how to preserve lemon zest, juice, and more, keep reading!
Did this summary help you?
Thanks to all authors for creating a page that has been read 74,429 times.
Reader Success Stories
- "It gave me a new idea. I have been using Food Saver bags to freeze zest that is sandwiched between two individual pieces of waxed paper. I purchased the Food Saver accessory that enables me to vacuum glass canning jars and I use that the preserve them now. " ..." more
Advertisement
80%
of voters found this recipe helpful
.
Click a star to add your vote
% of people told us that this article helped them.
"It gave me a new idea. I have been using Food Saver bags to freeze zest that is sandwiched between two individual pieces of waxed paper. I purchased the Food Saver accessory that enables me to vacuum glass canning jars and I use that the preserve them now. "
..."
more
"I am a regular user of organic lemon juice and I felt that this rich fruit other parts should not be wasted and so,I searched the internet and stumbled on your website The information I got from there is priceless Thank you for sharing!"
..."
more
"It was very helpful, but the dry preserve seemed like it would alter the flavour of the lemon zest."
"Clear, simple, informative, well-written so as to be useful to those of all skill levels."
"I was not aware of how to ripen lemons. They are usually like rocks when I buy them."
