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The second method is the toothpick: to do this, we often cut the lemon in half, squeeze a little juice and put it in the fridge. However, a common mistake is to leave it open. Instead, use toothpicks and insert them between one half of the lemon and the other to put them back together. It will stay fresh and ready for use for several days.
The third method is to use water: this preserves the whole lemon. This method can extend its shelf life by simply placing it in a container and adding enough water to cover it. Cover the container and store it in the fridge for at least two to three days. However, if you only want to keep half of the lemon, place it half-side down on a saucer filled with water to preserve the pulp.
The fourth method is to season it with salt: this is probably the most laborious process of all. Take a baking sheet and sprinkle a layer of sea salt on it. Then add the zest of 5 lemons. Mix everything together with a spoon. Then add the juice of the squeezed lemons (as much as possible, of course). Then bake at 190° for about twenty minutes, then another 10 minutes at 150°. Then remove from the oven and let cool. Once this process is complete, pour everything into a glass jar. You have just created the perfect condiment for pasta, cold rice, salads and more! It can be stored in the pantry.
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