"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fruit & Nuts
Click Here to Login
Thread Tools Display Modes
Old 01-05-2012, 03:55 PM   #1
Sous Chef
Join Date: Dec 2007
Location: Austin, TX.
Posts: 630
Lemons, big bag!

Just received a large bag of of tree ripe lemons from Arizona..

I like citrus for salads and cooking (though I usually use limes)..

Key Lemon Pie?
Try to make these weird "Preserved Lemons" I read so much about?
Lemon Chicken?!

Thanks, Eric, Austin Tx.


giggler is offline   Reply With Quote
Old 01-05-2012, 03:59 PM   #2
Master Chef
Rocklobster's Avatar
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 5,588
You should try some preserved lemons. You only need about a half dozen. Just find a small jar that they will fit in. They really add something different in dishes.

Rocklobster is offline   Reply With Quote
Old 01-05-2012, 04:06 PM   #3
Master Chef
Aunt Bea's Avatar
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,295
Lemonade with a drop of the recipe Dearie.
Aunt Bea is offline   Reply With Quote
Old 01-05-2012, 04:11 PM   #4
Chef Extraordinaire
Dawgluver's Avatar
Site Moderator
Join Date: Apr 2011
Posts: 24,623
Marmalade, lemon curd (yummm), Limoncello liqueur. Zest and freeze or dehydrate peels for just about anything. Juice and freeze.
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 01-05-2012, 04:12 PM   #5
Head Chef
Zereh's Avatar
Join Date: Aug 2004
Location: Bellevue, WA
Posts: 1,503
Limoncello ~ if you make it now it will be perrrrrfect for sipping out on the patio come summer!

And I have a spoon ready here if you make lemon curd...

We are fed by a food industry which pays no attention to health, and healed by a health industry that pays no attention to food - Wendell Berry
Zereh is offline   Reply With Quote
Old 01-05-2012, 04:14 PM   #6
Chef Extraordinaire
buckytom's Avatar
Join Date: Aug 2004
Location: My mountain
Posts: 20,512
alix, oooohhh alix.

i'm sure the lemon queen will be here soon.
"Thunderbolt and lightening,
very, very frightening me!" Galileo
buckytom is offline   Reply With Quote
Old 01-05-2012, 04:54 PM   #7
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 43,693
Alix's lemon squares
Alix's lemon cake with a lemon glaze

And you can always squeeze and freeze.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 01-05-2012, 05:57 PM   #8
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
Morrocan preserved lemons. You wouldn't believe how this mellows the lemons. I don't remember the exact recipe, but if you can't find it on line let me know and I'll delve into my cookbooks. But you wash and almost quarter the lemons (meaning you leave the quarters attached at one end). You rub the interior that is exposed with kosher salt. Then you use other lemons to make a lemon/water solution, and pack the lemons in a mason jar. Fill to the top with the lemon water solution, cap, and refrigerate (how much you want to bet in the countries where this is common, they don't refrigerate!). Like I said, I don't have all the details at my fingertips right now but would look them up. The resulting preserved lemon is so tasty and mild, you can eat the entire thing as is, skin, pith and all.

I did this often when I had a neighbor with a prolific lemon tree.
Claire is offline   Reply With Quote
Old 01-05-2012, 06:11 PM   #9
Ogress Supreme
PrincessFiona60's Avatar
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 37,122
Lemons!!! Most of the things have been said, I will 2nd the lemon curd, limoncello and preserved lemons. Squeeze and freeze, zest them for sure before squeezing them!
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 01-05-2012, 06:27 PM   #10
Head Chef
letscook's Avatar
Join Date: Sep 2004
Location: Finger Lakes of NY
Posts: 1,957
aggree with juicing ( i put them ice cube trays), zesting and freezing the remains to toss into broths soups stew,et. also love candied lemon rinds orange ones are good to.

One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:29 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.