What can I do with lemons?

[Dead_Parrot]

That doesn't require lubricant, that is. :D

I've moved house recently, and I've acquired 3 trees full of the things: Unfortunately I'm from the UK, so while I can turn apples, brambles and rosehips into assorted yummy stuff, lemons are a strange and alien fruit...

As it's autumn in NZ they're about ready, and I've now got a gallon or so of lemon marmalade and a few pints of limonchello stewing away, but that's my entire repertoire. I could just preserve them, but does anyone have any better ideas?

:shrug:

Cheers...

Oh, and thanks NJCher :hi: for telling me this forum was here!

[wildeyed]

1. Try Cooking and Baking Forum, too.

I do a lovely lemon tart. It is quite involved. You slice the lemon thinly, boil and then let soak in sugar water with a vanilla bean for a day so they are basically candied. It is fabulous and worth it for a special meal. Let me know if you want the recipe and I will try to dig it up.

If you really have a surfeit, could you dry them for inclusion in tea or sachets or something? Whoo, great problem to have!

[babylonsister]

2. Google lemon curd;

I know it doesn't sound great, but I bought some to pour over hot pound cake when company was coming, and it is delicious! Also seems to make nice hostess/Christmas gifts.
I LOVE the lemon flavor, too. How about a lemon pie? I bet if you google key lime pie, you'd come up with something and could substitute lemons; key lime is my very favorite.
And finally, you could always open a lemonade stand! :hi:

You moved to NZ from the UK? Ooh, lucky you! I've heard NZ is beautiful!
We also have a DU travel group in case you're interested, where you can talk about
your move, impressions, and ask questions of people who have been there.
http://www.democraticunderground.com/discuss/duboard.php?az=show_topics&forum=368

Good luck!

[NJCher]

3. New Zealand

Oh, my goodness, Dead_Parrot, I had no idea you were in New Zealand! Two of my most favorite gardeners live there. Their names are Tony and Moira Ryan and I do their Web site. Here's the link to it.

http://mywebpages.comcast.net/cherie1/Garden/TonyandMoira/index.htm

The Ryans are well known organic gardeners and Moira is even the author of a book on organic gardening. They just know everything about organic gardening plus they are the nicest people. I wonder how far you live from them!?

Be sure to check out Moira's potting soil recipe (down the page) and also the pruning diagrams. These are a couple items that Moira is asked about often on the organic gardening forums (where I met them).

I imagine that with fall here, I'll be hearing from them soon about putting this year's pictures up. They are such lovely people and give so much to the organic gardening community that I am happy to do their Web site for them.




Cher

[Dead_Parrot]

4. thanks NJC, I'll mosey over... nt

[OnionPatch]

5. Why lemonade of course

Here's what I did when our friend gave us bushels of lemons. I squeezed them all out and froze the juice in ice cube trays. Then I dumped the cubes into a big zip-lock baggy. Now anytime I need lemon for a recipe or want to make some lemonade, I grab a few cubes from the freezer.

[Carla in Ca]

6. Oh, that is a great idea

I will definitely do that. I always have spare ones from my tree handy to put in the garbage disposal. They clean hands and nails as well if you garden without gloves.

[LiberalEsto]

9. When life gives you lemons, make lemonade

as we say in the States

:)

[Retrograde]

7. what kind of lemon?

Here in Santa Clara county, California, I think there's a zoning requirement to plant a Meyer lemon tree in every yard.

Some suggestions:
-lemonade, the obvious. (US lemonade is roughly 1 part lemon juice, 1 part sugar, 4 parts water)
-give them away: lots of people can use a lemon or two (or three or four) every week or two. I used to take them to work
-marinades: I've been trying to duplicate an intensly lemony chicken I had at a tiny Lebanese restaurant recently.
-ceviche, a South American dish of firm fish or shrimp "cooked" overnight in lemon juice (the acids in the juice react with the fish proteins). Much better than it may sound
-pastries, such as lemon meringue pie (a lemon curdy-like American confection, with whipped egg whites on top), lemon pound cake, lemon bars
-lemon pickle: see any Indian cookbook with a recipe for lime pickle and substitute.
-avgolemono, a Greek lemon chicken soup. Lemon slices also make a nice garnish for clear soups
-garnishes for salads and fish dishes
-put slices of lemon in drinking water
-use the juice to keep fruit from browning in a fruit salad
-use the juice in place of vinegar in salad dressings
-lemon ices and lemon granitas (esssentially frozen fruit juices)
-cleaning copper-bottomed pans

I've been trying to find things to do with mine for years: everytime I try to prune the tree back it rewards my by producing even *more* lemons!

[troubleinwinter]

8. Marmalade! And by all means

ask the DU cooking and baking group http://www.democraticunderground.com/discuss/duboard.php?az=show_topics&forum=236

[uppityperson]

10. Sugarize them

cut into slices, boil in a mixture of water and heavy sugar until it gets really thick, put on a tray to dry and you have dried candied lemon slices.

Edited to add the most important part, then send some to me.

[Ecumenist]

11. What about pickling them to use in Tangines?

In north Africa, Lemons are used, WHOLE LEMONS, are pickled in a brine and use to season dishes made with chicken, etc. If you're interested, I'll direct you to more information and recipes. It's a scrumptious cuisine. :hi:

BTW, I'm in California, northern but originally from Southern Califonria where we have Meyer's Lemons that often grow to the size of oranges.

[TreasonousBastard]

12. Dunno if this would work with lemons, but...

I've done it with oranges:

Bring to a boil, then simmer a pot of lemons for an hour or so to take the bitterness out of the rind.

Toss the water and throw the lemons into a blender, food processor, or anything that will grind 'em up good. Taking the seeds out first may or may not be necessary. Throw in sugar, brown sugar, honey, maple syrup... whatever sweeteners turn you on as necessary. Maybe some orange or lime juice, too.

Mix the resulting glop with vanilla (extract or beans)and a little flour and baking soda, then bake in a springform pan, greased Bundt pan, whatever... like a real cake. The result has a name, but damned if I remember what it is.

And, does the clove thing work with lemons as well as with oranges?