One of my favorite sayings is “Waste not, Want not”. Getting the most bang for the buck out of my basket is one way I do that. I also find it kind of fun to find new ways to use every part of my basket.
Step 1: I always give them the good old vinegar and water bath for 1 hour. This cleans the skins so I can safely use them later on. I use 1 cup vinegar to 8-9 cups of water and soak my produce. I then rinse and dry them.
Step 2: Get the microplane out and get as much rind off them as humanly possible. . Be sure to only get the rind as the white part is bitter.
Step 3: Microwave the lemons and limes for 1 minute. This helps to get the juices flowing. I then let them cool down a bit before rolling them with the palm of my hand. Apply slight pressure to help get even more juice.
Step 4: Cut in half and squeeze the juice out of them. I like to do this in a bowl or measuring cup so that I can get the seeds out if any fall into it.
Step 5: Measure 2 tablespoons into each ice cube tray and freeze. When they are frozen remove and put into a freezer bag. Label the bag with the date, type of juice and amount of juice per cube.
The zest goes into the dehydrator for 3 hours or until completely dry.
- 1 lemon or lime has about 2 tablespoons of juice in it
Use up some of that wonderful juice in this recipe.
- 1 cup softened butter
- 1/2 cup white sugar
- 2 cups flour
- 4 eggs
- 1 1/2 cups white sugar
- 1/4 cup flour
- 4 tablespoons lemon juice
- Preheat oven to 350 degrees
- In a medium bowl blend together butter, 2 cups flour, and 1/2 cup sugar. Press into the bottom of an ungreased 9X13 pan.
- Bake for 15-20 minutes, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over baked crust.
- Bake for an additional 20 minutes. The bars will firm up as they cool.
- Hint: Use lime juice and a few drops of green food coloring for lime bars.
Copyright 2007 - 2020 Tanya Jolly & Sally Stevens