Creme fraiche

Thankyou everyone ?. Some brilliant suggestions. I have decided to freeze it!
With the lemons I did see a hint that you can freeze grated lemon zest and then add as needed. I suppose you could also freeze juice in ice cube trays.

Oh thanks we use quite a bit, usually low fat, but never use the whole pot. Might change to full fat.

Galaxy

Why did I not know you could freeze creme fraiche.

If it's full-fat it freezes well, low-fat goes a bit crystally.

Stir a spoonful into mashed sweet potato. It also makes a delicious topping, mixed with grated lemon rind and parsley, for baked salmon. And yes, perfect stirred into pasta and vegetables.

I’ve got more lemons than I know what to do with
I won’t trot out the thing about “when life gives you lemons...” but instead, slice them or cut into wedges and freeze for gin and tonics in the future!

I agree with Mapleleaf, creme fraiche is great for savoury dishes. Try recipes for creamy mushroom sauce to plonk over chicken, or stir it through pasta.

Same here Galaxy.

Why did I not know you could freeze creme fraiche.

Make scones. They freeze well, and are delicious made with yogurt, so I suppose creme fraishe would work well too.

I've got more lemons than I know what to do with.

It's delicious dolloped onto a sponge pudding or crumble in place of cream.
Can be used in savoury dishes, e.g. curry too.

If not, you could always freeze it.