ZESTING TIPS

• Thick-skinned lemons are easier to zest.

• Scrub lemon well before zesting.

• Zest lemon before juicing.

• Lemon zest can be frozen for up to 3 months.

• Use zest to infuse vodka, sugar, or olive oil.

GETTING THE JUICE

• Microwave lemon for 30 seconds to get maximum juice.

• Thin-skinned lemons will contain more juice. Look for smooth texture — a sign that skin may be thin.

• A large lemon yields 3 to 4 tablespoons juice.

• Lemon juice can be frozen for up to 3 months

• Use juice as you would salt: to perk up the flavor of soups, sauces, stews, vinaigrettes, pan sauces, marinades, and pasta dishes.

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