When life hands you lemons, you want to get every last drop of juice from these tart yellow fruits. But if you are grilling a Tuscan flank steak with lemon-Rosemary sauce , baking lemon chess squares, or shaking up a lemon drop martini, you may find that you are left with a lemon that has lots of juice left to squeeze and no place to use it before it goes bad. Don't fret — there is an easy trick so you can join the waste not, want not movement.
Freeze the leftover lemon juice in ice cube trays. Genius? We think so. Start by juicing your leftover lemon halves and wedges or even those whole fruits that are on the brink of going bad.
Evenly distribute the juice into your ice trays, and place the trays in the freezer. This hack is literally the meaning of easy peasy lemon squeezy. Once the lemon juice has solidified, you can pop the lemon cubes out of the trays to free them up, place the cubes in a freezer-safe bag, and they'll be ready to use.
How much juice is it? What you will love about this hack is the portion. While ice cube trays come in all shapes and sizes, one standard ice cube tray well can hold about an ounce, or two tablespoons of liquid. That's plenty of space when you consider that you can expect to get about three tablespoons of juice out of a big lemon and two tablespoons of juice out of a medium-sized lemon.
Having the juice handy and in measurable ice cube amounts means that you don't have to guess how many you need when you make a lemon meringue pie or easy .