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Jan 15, 2008 12:28 PM

What to do with Meyer lemon Abundance???

please...we need help. After making many batches of limoncello, which use only the zest, we have the juice left. I have frozen it in ice cubes, and use bits thru the year, but now have this years and last years, WAY TOO MUCH LEMON JUICE.
I would love to make something like a lemon syrup, or lemon jelly or something that we could give away, as we do little bottles of the limoncello....
for now will be making LOT of lemon bars...


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    1. make some lemon sorbet! if you have one of those ice cream machines it's easy, delicious, and can be stored for a while-- and given as a gift.....

        1. re: WCchopper

          Along these lines, Suzanne Goin has a recipe for a meyer lemon tart. You blind bake a pate sucree shell, then spread a very thin layer of chocolate on it. Then layer some meyer lemon curd on top. Very good.

        2. how about a lemon-mint granita?

          1. Preserve them! Im about to make a batch for a Moroccan Chicken with Preserved Lemon and Green Olive recipe I found:


            To preserve the lemons:

            Active time: 15 min Start to finish: 5 days
            Servings: Makes 48 pieces.

            2 1/2 to 3 lb Meyer lemons
            (10 to 12
            )2/3 cup coarse salt
            1/4 cup olive oil

            Special equipment: 6-cup jar with tight-fitting lid
            Blanch 6 lemons in boiling water 5 minutes. When cool enough to handle, cut lemons into 8 wedges each and discard seeds. Toss with salt in a bowl and pack into jar.

            Squeeze enough juice from remaining lemons to measure 1 cup. Add enough juice to cover lemons and cover jar with lid. Let stand at room temperature, shaking gently once a day, 5 days. Add oil and chill.

            Cooks' note:
            • Preserved lemons keep, chilled, up to 1 year.