275318 Thu Dec 09 16:12:18 -0800 2004 5 31 Home Cooking 0 1450022 We've got a lot of lemons. A lot. We're going to freeze the juice, but hate to waste all that great zest. Anyone have a tried-and-true way to successfully preserve the zest without all that lovely lemon oil getting lost? Neutral oil? Freezing? Thu Dec 09 16:12:18 -0800 2004 0 --susan 1 1450079 I've frozen small amounts of lemon zest, and thought the frozen zest had a fairly strong lemon flavor. I haven't done a direct comparison of frozen and fresh zest, though. Hope this helps. Thu Dec 09 20:58:13 -0800 2004 1450022 0 creepygirl 2 1450089 You might put a teaspoon in each compartment of an ice-cube tray, then just cover it with a tablespoon or so of water. Then store the cubes in a plastic bag and pop them into . . . whatever when you need it. Thu Dec 09 22:22:31 -0800 2004 1450079 0 Dorothy 1 1450087 I layer grated zest with sugar in a jar - good for months kept in the fridge. The downside is that you can use it only for desserts. Thu Dec 09 22:13:41 -0800 2004 1450022 0 mickyme 1 1450096 Freeze in a ziplog bag or candy. You should make some Moroccan style salty preserved lemons if you have a bunch. Thu Dec 09 23:06:11 -0800 2004 1450022 0 babette feasts 1 1450117 try covering the zest in salt and sugar, then perserving the whole thing under olive oil. i've had preserved lemon this way and it's fantastic with fried seafood or on salads. Fri Dec 10 03:01:43 -0800 2004 1450022 0 rebs