Add A Cube Of Lemon

If you are a frequent reader of this blog, you will undoubtedly remember that I'm always improvising because I frequently don't have all the ingredients I need for a certain dish and I'm too impatient to wait until the next day to tidily assemble everything I need. 

But no more!

At least, not when it comes to lemons. When a recipe calls for fresh lemon juice, as this one for a filling for apple turnovers did, I'm ready!  I just popped a cube into the other ingredients as they were cooking, and it melted quickly to join the fruit juices in the pan.

A little while ago, I bought a whole bunch of lemons, juiced them, and froze the juice in ice cube trays. Each little cube is about one tablespoon of the acid I use most in recipes. Even when vinegar is called for, I often substitute lemon juice - I like the light, tangy, fresh tartness of lemon.

Heloise, I'm not. But I am inordinately proud of this little kitchen tip. So, when your recipe calls for lemon juice, add a cube and congratulate yourself on not having to run out to the store.