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heaps of lemon peels!

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so far i have the zest/peels of 12 lemons in the freezer for future use... and i still have more kicking around!

i can grab that recipe off the main page for infusing into alcohol + syrup. thought maybe i'll toss some rosemary in there as well. or i could make candied peels.

any other ideas?
i can only have so much lemon curd, but has anyone tried making it without the juice?

non-edible ideas welcomed as well!

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  1. You could make Lemon Blueberry Scones, one of my favs.
    Danny

    1. Lemoncello if you start now it will be ready for the holidays.

      3 Replies
      1. re: Analisas mom

        Make some citrus salt, maybe add some rosemary too?

          1. re: sarah galvin

            The current recipe I am looking at- fresh zest and fresh rosemary on a cookie sheet- cover with salt, bake/dry at a low temp of 225, then grind up in your food proccesor. I'd wash and remove rosemary from stem (It is still available in every yeard in my part of country), then use in recipe.

            Let us know what you did!

      2. Do yourself a favor and save those lemon peels!!! Limoncello is one of many things you can make with them, but another use that I'd recommend is for cleaning purposes. I find that if I place two or three lemon peels in a greasy, sticky pan, fill it with cold water, and let it sit for an hour or so, I can clean it with ease. Lemons are a non-toxic, eco-friendly cleaner and solvent. "Green Uses for Lemons and Lemon Peels" by Gloria Campos is an a great article found at www.aboutmyplanet.com. She offers wonderful insight to the many ways you can clean with lemons. Hope this helps!

        1. You can make a Middle-Eastern style preserved (salt pickled) lemon. It's usually made with sliced whole lemons, but I'm sure the method can be adapted to use just the peel.

          2 Replies
          1. re: fmed

            Actually, Preserved Lemon recipes don't work very well with just peels. I've tried. I make Preserved Lemons every year, as I use them in a lot of North African/Mediterranian dishes.

            Just peels? I'd make Limoncello.

            1. re: KiltedCook

              Good to know. It seemed quite doable.