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Too many lemons! Ideas for using them?

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A friend just gave me a giant bag full of lemons from her tree. There are probably 50 of them! I was planning on making limoncello with some of them, but I will still have dozens left. Any good ideas for what to do with lots of them? So far I am thinking lemon curd & maybe preserved lemon although I have never had it. Anything ideas that would go in a jar or the freezer would be helpful....

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  1. Use the lemon substitute in this "tea" recipe.

    Yujacha (citron tea)

    Servings: 20

    Ingredients

    4 each citrons* (available in many Asian markets)

    1 1/2 cups sugar

    1/2 cup honey


    * May substitute with any citrus fruit


    *(4 oranges, 5 lemons or limes, 2 small grapefruit, etc)


    Procedure

    Wash the fruit well in cold water.

    Peel then remove and discard any white remaining on the fruit.

    Cut peel into thin strips.

    Segment the fruit.

    Place fruit and peel in a bowl in layers, covering each layer generously with sugar.

    Cover and let stand at room temperature for two to four hours. (sugar should be dissolved or be transparent).

    Place in a jar in layers, drizzling honey over each layer, and close tightly. Refrigerate for one week.

    Usage

    Add 1 tablespoon of the syrup like mix to one cup of boiling water.

    1. Here's a recent thread with lots of responses to the same question:

      http://chowhound.chow.com/topics/887847

      1. Lemonade, lemon curd, freeze the lemon juice in ice cubes for later sauces.

        1. Zest the lemons and then juice the lemons. Mix and pour into ice cube trays--freeze for later. One cube, along with the zest that is in it can be added to make a pan sauce for chicken or steaks and once thawed makes a great base for a lemon vinaigrette or a Casesar dressing. (The zest adds extrra flavor without the tartness of the juice.) You can also dry the zest for later use.