Lemon Zest tip

So I've had lemons around since I started making homemade lemonade.  I also used it in a fish recipe the other day and in that recipe it needed some lemon zest as well. I don't have a real lemon zester, but I have a cheese grater that's the super fine kind. So I use that. It works just as well. Anyhow, Aaron wanted to make the lemonade a few days before I was ready to use the zest, so I zested my lemons and put it in a container in the fridge. I wasn't sure how it would keep, or if it would work, but I figured it was worth a try. To my surprise, when I pulled it out to use it the other day, it was great! It was dry, but still had all the lemon flavor (you could smell it.) So from now on, I will never toss a lemon rind after I juice it. I will zest it first, store the zest, then juice it.

I use lemon zest mostly for lemon tea cookies (the best ever!!) or blueberry muffins. (I'll probably be making one of the two soon since I bought lemons today. Maybe even both!)