Today was the day! We have had quite a few lemons hanging around, looking pretty. Well…maybe not so pretty by now! So today child #2 decided was the day for juicing lemons. Now usually we would zest the lemons before juicing them, therein making sure to get all we can from said fruit, especially if they were not in season (around December and January) since they are much more expensive at that time.
Unfortunately, our lemons were no longer good for zesting, but only for juicing. That’s ok. I have quite a bit of lemon zest still in my freezer from previous zesting excursions. I was, however, completely out of fresh, frozen lemon juice. A travesty, I tell you!
So, child #2 cut the lemons in half, and used our juicing jar to juice the lemons. She then poured the juice into canning jars not all the way full, so that we could then freeze them. The juiced lemon rinds didn’t go to waste as two of the three children who were home love to suck the leftover juice/pulp out of them. Sour! We ended up with four jars of juice. This is wonderful, as we like to use the juice in so many recipes. One of our favorites is this luscious, lemon frosting. Here’s what you will need:
1 cup dairy-free butter
1 tsp. vanilla
1/4 cup fresh lemon juice
approximately 4 cups of powdered sugar (or enough to make the right consistency!)
Mix the butter, vanilla, and lemon juice with a hand mixer. Slowly add the powdered sugar until the frosting is the right consistency. Spread on your favorite cake, cupcakes, or cookies. Yum!!!