Have you ever found yourself flour-coated and knee-deep in a recipe only to realize it calls for lemon zest and you don't have any lemons? Or you do have lemons, but it seems a darned shame to waste them for the sake of the zest? Maybe you have lemons and need lemon juice, but don't want to waste that good zest? Perhaps I'm the only person with these problems (oh, the travails of us foodies!), but no longer! The next time you do have fresh lemons on hand, you can make the most of them for future recipes.
Freeze freshly-squeezed lemons. Zest them, still frozen, as needed.
Voila! I only learned this trick recently, and I used it tonight for a small but critical ingredient in pinenut-crusted snapper. Woo, baby! That was some yummy dinner, and I know it has something to do with that little bit of lemon zest.