What to Do with Leftover Lemons and Limes


The Rest / Monday, April 23rd, 2007

Last week left me with a couple of leftover lemons and a bagful of small limes. Wanting to make the most of them, I used the zest and juice of a few of the limes in my chicken fajita marinade for last night’s dinner.

As for the rest of the limes and the lemons, I juiced them and poured the juice into ice cube trays. After they were frozen I put the cubes into baggies in my freezer for those times when I have recipes calling for small amounts of lemon or lime juice.

I love the smell of citrus. Are they any other ideas floating around out there for using leftover limes and, especially lemons? I’m thinking cleaning, deodorizing, etc. I would love to hear them!

Edited to add: I submitted the post at Works for Me Wednesday. Be sure to visit Shannon at Rocks in my Dryer for more WFMW ideas.

12 Replies to “What to Do with Leftover Lemons and Limes”

  1. Put some salt on your cutting boards and then rub it with half of the lemon, it will take the smell out of the wood.

    I grind them in our garbage disposal if they go past their prime as it makes the whole house smell wonderful.

    You can add some lemon juice to olive oil and use it as a furniture polish too.

    I love lemons!

  2. After I juice the lemons or limes, I also pour the juice into ice cube trays and freeze them. Then, I slice the rinds into strips and freeze them also. They can be used in ice teas, lemonade drinks, in sparkling soda, hot tea, well….you get the picture.

  3. After you’ve squeezed the juice, sit with your elbows in the lemon halves. Good for that rough skin, particularly if it has become discoloured.

  4. Slice them in wedges and freeze them. Then add them straight from the freezer to sparkling water, iced tea, or even better a sneaky gin & tonic.

    You can also pierce a half lemon onto your dishwasher rack to freshen your dishwasher

  5. I always try to make sure I use my microplaner to zest any lemons or limes that I’m using. If I don’t need the zest for the current recipe, I freeze the zest for later use. This way I always have some on hand when I need it.

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