Juice them and freeze it!
Lemon and lime juice is the secret to adding life and dimension to a savory or sweet dish. It really adds that wow factor! Adding a little lemon juice to a fruit compote or even uncooked fruit adds vibrance and freshness to the flavor. I also love sour in my savory food because it makes me more hungry. It's great to have a little acid in marinades because it makes meat tender. I like to spritz a little in my soup, especially thai soups! I try to always have lemon and limes around but sometimes they go bad and I have to throw them away. What a shame. Just recently I made two loaves of lemon pound cake and I had a bunch of leftover lemons so I juiced them and froze the juice in ice cube trays. It's perfect because now I always have lemon/lime juice on hand for an impromptu sauce or marinade and I can use as little or much as I want without wasting a whole lemon/lime. It's also perfect when you need the zest for something but don't need the juice. I feel bad when I zest my citrus fruit and they sit on the counter all naked. In the above picture I used the zest to brighten up pineapple chunks that I was using in a coconut mousse cake. The juice is waiting in the freezer ready to add some zing to my next dish!
