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Old 01-05-2012, 03:55 PM   #1
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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.


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Old 01-05-2012, 03:59 PM   #2
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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.

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Old 01-05-2012, 04:06 PM   #3
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Lemonade with a drop of the recipe Dearie.
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Old 01-05-2012, 04:11 PM   #4
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Marmalade, lemon curd (yummm), Limoncello liqueur. Zest and freeze or dehydrate peels for just about anything. Juice and freeze.
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Old 01-05-2012, 04:12 PM   #5
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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
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Old 01-05-2012, 04:14 PM   #6
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alix, oooohhh alix.

i'm sure the lemon queen will be here soon.
in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
wisdom is often in short supply within ones' ego.
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Old 01-05-2012, 04:54 PM   #7
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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
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Old 01-05-2012, 05:57 PM   #8
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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.
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Old 01-05-2012, 06:11 PM   #9
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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!
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Old 01-05-2012, 06:27 PM   #10
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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.

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