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Old 03-17-2007, 10:46 AM   #11
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Quote:
Originally Posted by lyndalou
Thanks all. I'll put the juice in the freezer in trays as suggested. Sadly, I did not keep the zest.
I will next time.
\

lyndalou! thats how i freeze my lemon juice too,in ice trays.Its very convenient this way.just use a cube or 2 everytime u wanna make fresh lemonade,or for salad dressing or any other thing.
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Old 03-17-2007, 11:10 AM   #12
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Originally Posted by jpmcgrew
I also have about a quart of Meyers Lemon juice that I juiced and squeezed in Texas and dragged back home.Wish I would have saved zest.
I also dont quite know what to do with it I want it to be something special.
jpmcgrew, if you can p/u an extra lemon or two for zesting, how about lemon/herb chicken, risotto or lemon souffle for a special treat?

Meyer Lemon Souffle


Here are some more ideas

Cooking with Amy: A Food Blog: All about Meyer Lemons
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Old 03-17-2007, 12:27 PM   #13
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Originally Posted by jpmcgrew
cjs!Great idea a lemon curd tart for Easter.
Actually the Easter I had my surfeit of Meyer lemons I put lemon curd in meringue shells and topped with a bit of strawberries. It was beautiful and delicious.

As for that lemon souffle above, I WANT the dishes plus the souffle!! Beautiful.
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Old 03-18-2007, 07:56 AM   #14
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Oh my, that lemon souffle has me drooling.... what a perfect Easter dessert! (course it wouldn't hurt with a little lemon curd drizzled.... :) )
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Old 03-18-2007, 06:40 PM   #15
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Or if you have whole lemons you can make Moroccan preserved lemons have not had them yet but I bet they are good no canning or anything complicated involved but thats all I know.How do they taste I wonder?
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Old 03-18-2007, 07:48 PM   #16
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Originally Posted by jpmcgrew
Or if you have whole lemons you can make Moroccan preserved lemons have not had them yet but I bet they are good no canning or anything complicated involved but thats all I know.How do they taste I wonder?
jpm, that was the other recipe that caught my eye in the link to the blog. They do look yummy. Wonder if anyone has tried this method, as a lemon relish to accompany bbq, etc. Thinking out loud, curious as to how tangelos or mandarin oranges would work:

Moroccan Preserved Lemons - 101 Cookbooks

I was looking thru my Sunset magazine today and came across a recipe for Meyer Lemon Crab Salad served on a bed of watercress - wanted to pass it along:

Meyer Lemon-Crab Salad Recipe - Shellfish - Sunset
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Old 03-19-2007, 09:39 AM   #17
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I have crab, I have Meyers..... looks so good!
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Old 03-21-2007, 03:51 PM   #18
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You can make special salads to eat and use lemons on them. :)
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Old 03-21-2007, 05:44 PM   #19
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Smile

the refrigerater, should work.... but i am not 100% sure of any other way.
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