I have a suitcase full of lemons. Now what?
My MIL came for a visit from CA with a suitcase full of lemons from her tree. I need ideas, preferably not desserts as we just got back from our honeymoon in France - with the extra pounds to prove it.
Thinking ahead, if you have the inclination and stamina, zest some (or all) and freeze in small freezer bags placed into 1 larger freezer bag). Juice the rest (or some) and freeze in small (8 oz.) freezer jars or ice cube trays.
I would start a batch of preserved lemons, looking forward to some lovely braised dishes over the winter. And then I would make some lemon marmalade. And if I still had some lemons leftover, I would zest them and juice them, then freeze your bounty. If you freeze the juice in an ice cube tray, you can pop out a tablespoon anytime you want to add some to your iced tea or make a piccata.
Or, you could send them to me.
* 4 large (about 6 ounces each) lemons (preferably thin-skinned), scrubbed
* 2/3 cup coarse salt
* 1 cup fresh lemon juice (from about 5 large lemons)
* olive oil
Dry lemons well and cut each into 8 wedges. In a bowl toss wedges with salt and transfer to a glass jar (about 6-cup capacity). Add lemon juice and cover jar with a tight-fitting glass lid or plastic-coated lid. Let lemons stand at room temperature 7 days, shaking jar each day to redistribute salt and juice. Add oil to cover lemons and store, covered and chilled, up to 6 months.
You just use the peels, not the pulp, after the lemons are cured.
Strawberry or watermelon lemonade. Can be frozen for another treat in a few weeks. Agree with Gio on lemon ice cubes. Perfect for adding a little lemon juice anytime to any recipe.