Once a month, I buy a bag of lemons and one of limes. 20 minutes spent zesting and juicing results in fresh and frozen juices plus bundles of zest in the freezer. The juices go into plastic squeeze bottles with 1 (lime) marked to avoid mix-ups. I even freeze the squeezed lemon halves to drop into soups or tuck into roasts or casseroles for an extra shot of bright flavor. Now I never have to do extra work when I want to make Pea & Pesto Soup or bake my gradmother's pound cake, which requires zest and juice. Nothing is wasted and I always have what I need on hand!