Back when I used to bake (gave it up for the most part because the offspring is older and too much of it lands on my hips), I would always zest a lemon before using it and put the zest in a bag in the freezer. But, why am I denying myself lemon zest just because I don't bake anymore? I'm trying to get back in the habit of remembering to zest my lemons and oranges. After all, the zest adds a yummy and probably nutritious extra blast to dressings, sauces, marinades and more. And it's "free."
I have got to start doing that with my lemons. I try to have them on hand for water but always seem to forget about the zest. Thanks for the reminder!
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