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Nov 11, 2004 07:04 PM

Big box o' lemons

  • p

Gurlfren is on a lemonade fast for the next couple of days. I overestimated and bought an entire box from my local restaurant supply. We're talking about 30 pounds worth, most of which will be left after the lemonade fast ends.

So how would you make use of lots of lemons? I guess I can freeze the juice in a worst case scenario.

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  1. I love preserved lemons - I think this is a Moroccan condiment. Basically, cut up lemons covered with kosher salt and lemon juice until the lemons break down. There are lots of recipes on Google and I think the L.A. Times did one a few months ago. At any rate, that could take care of at least a couple pounds of lemons.

    Also, you can always squeeze the lemons and freeze the juice for when GF ends her fast.

    Lastly, I lovvvvvvvvve fresh lemon tart. A dessert that cannot be made without lots of fresh lemon juice and Ina Garten's triple lemon cake is perfect!

    If all else fails, you could give some to me - lol

    1. I'd make lemon curd, and lemon bars. So much better with fresh lemon juice. Lemon curd would make good christmas presents.

      1. ***1.) lemon dust: use on the yellow peel with no white and dry it in the oven and then pulverize it into powder/dust in the blender or grinder. use this to dust the tops of grilled meats and seafood. mix it with a little cayenne and salt for a great sprinkle for shrimp and calamari. i do this all the time and it's a great kick to things. it also makes a great gift.
        2.) preserved moroccan lemons
        3.) freeze the juice, freeze the juice, freeze the juice!
        4.) sliced up and put into some homemade sangria
        5.) zest them before juicing and freeze the zest too!
        6.) use a few halves with some kosher salt to clean and santize your cutting boards
        7.) lemon-berry cheesecake (standard cheesecake with lots of lemon zest and juice with a berry compote on top)
        8.) lemon-buttermilk marinade for chicken or pork (buttermilk, lemon juice, zest, garlic, rosemary, salt, and evoo)
        9.) lemon tarts, bars, key-"lemon" pie
        10.) candied lemon peel (great christmas gift)

        so it's lemon inspired and themed christmas gifts for everyone you know this year!

        2 Replies
        1. re: ChefShell

          I've got a batch of preserved Moroccan lemons in the works right now. It's the first time I have made them, and I am eager to see how they turn out (they're still four or five weeks from being done).

          1. re: ChefShell

            ChefShell: Can you tell me how long you dry the leemon peel in the oven and the temp? Thanks.

          2. I would make Limoncello. It is one of the easiest and most sublime drinks known to man. Thank you Italy. I second the lemon dust idea too.

            By the way, is that the lemon, cayenne, maple syrup fast? There is some contreversy as to its effectiveness.


            7 Replies
            1. re: Sven

              I second the limoncello idea: just finished making my "holiday batch" last weekend. IMO, the homemade stuff is far superior than anything we've found at the store and is so easy to make. Also, by making vs. buying it, one can choose to have a dryer, or sweeter, limoncello. I also agree with the lemon dust and preserved lemon suggestions.

              1. re: SAJ

                This is my first time making limoncello and we will be bottling in next week. I got so carried away with how easy it was that I tried a variation on the same recipe with Chokecherries and Cranberries. We'll see how they turn out.

                1. re: Sven

                  That sounds delicious! I'm moving on to oranges, much less exciting or original. Please let us know how it turns out.

              2. re: Sven

                I just printed out your recipe; thank you so much! I was really intrigued with this drink after seeing it featured on chef Mario B's travel cooking show on Food TV once and have never had a chance to try it. I'm thrilled that it's so easy to make at home. Gonna start hoarding lemons from my in-laws' and neighbors' trees today...

                1. re: Carb Lover

                  I think the opposite of "don't shoot the messenger" would be "don't praise the messenger". I wish I could take credit for the recipe but alas its not mine. I am glad you like it though.

                  1. re: Carb Lover

                    The lemon dust idea is great. Can you tell me the oven temp and cooking time?

                  2. re: Sven
                    Professor Salt

                    Yes, it's the lemon, cayenne, maple fast.

                    Thanks for the limoncello idea. I tried it a couple years ago with grain alcohol, and it was way too boozy. This might be a better recipe.

                  3. How about lemon jelly or lemon jam?

                    Is a lemonade stand out of the question...?