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I have a suitcase full of lemons. Now what?

d
dynastar Jun 17, 2011 04:45 PM

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.

  1. e
    esquimeaux Jun 17, 2011 05:16 PM

    Preserved lemons! That's what I'm doing with my free bounty this year.

    1. v
      vstock Jun 17, 2011 05:11 PM

      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.

      1. goodhealthgourmet Jun 17, 2011 05:11 PM

        http://chowhound.chow.com/topics/768869
        http://chowhound.chow.com/topics/783631
        http://chowhound.chow.com/topics/589166
        http://chowhound.chow.com/topics/581014
        http://chowhound.chow.com/topics/280928
        http://chowhound.chow.com/topics/400779

        1. s
          smtucker Jun 17, 2011 05:08 PM

          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.

          1 Reply
          1. re: smtucker
            BamiaWruz Jun 18, 2011 12:42 AM

            * 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

            Preparation

            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.

            http://adventuressheart.blogspot.com/...

          2. Gio Jun 17, 2011 05:04 PM

            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.

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