Lemon zest, the colored portion of citrus peel, freezes well after zesting. But my step-daughter Beth, who is an architect, came up with this great idea for zesting citrus peel after the fruit is juiced. Many recipes call for freshly squeezed lemon, lime, or orange juice. But after the fruit is juiced, the remaining outer portion of the fruit becomes too limp to grate into zest. If you freeze it until you are ready to use it, it is rigid enough to allow it to be grated with ease. So if you didn't think of grating the fruit's outer peel while it was still whole, this is a terrific method.
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