sassenach Posted March 9, 2019 Share Posted March 9, 2019 Other than lemonade, what can I do with our bumper crop? I just looked up a lemon bar recipe and it only uses 2 lemons?! What's a girl with 50 lemons to do? Quote Link to comment Share on other sites More sharing options...
J-rap Posted March 9, 2019 Share Posted March 9, 2019 Can you squeeze the juice and put it in the freezer? (Dividing it up a bit, into baggies?) 3 Quote Link to comment Share on other sites More sharing options...
marbel Posted March 9, 2019 Share Posted March 9, 2019 (edited) Zest and juice them. Freeze the zest in a baggie and pinch off bits as needed. Freeze the juice in an ice tray, then store the juice cubes in a zip lock bag or other freezer container. Make a bunch of lemon pound cakes and freeze them or give them away. Or give the lemons away. I would take a bunch off your hands! I use at least 1/2 a lemon every day, often more, except when they are way too expensive. Edited March 9, 2019 by marbel 5 Quote Link to comment Share on other sites More sharing options...
Amira Posted March 9, 2019 Share Posted March 9, 2019 I use lots of lemons in tabbouli and hummus. Tabbouli: 1/4 cup bulgur, soaked in the juice of three or four lemons 2 tomatoes, finely chopped One bunch green onions, finely chopped One bunch parley, finely sliced One big bunch of mint leaves, minced A nice blop of olive oil Salt to taste After the bulgur has rehydrated, combine everything and let it sit for at least an hour to let the flavors blend. Add more lemon juice if needed - this a is green and lemony dish. Hummus: 1/2 cup or so of lemon juice 1 tsp salt, or to taste 6 cloves garlic, or to taste 3 cups cooked garbanzo beans 1/2 cup tahina 1-2 tablespoons olive oil and some spices to serve Combine everything in a blender or food processor, adding more lemon juice if it needs to be thinned down to blend. Adjust for salt lemon - it should be noticeably lemony. Let it sit for a bit, then spread it on a plate and drizzle with olive oil and sprinkle with zaatar, sumac, paprika, and/or cayenne pepper. We like to squeeze lemons onto German pancakes, French toast, or crepes and sprinkle them with powdered sugar. 1 Quote Link to comment Share on other sites More sharing options...
ChrisB Posted March 9, 2019 Share Posted March 9, 2019 Lemon Poppy Seed Bread or muffins freeze well. 1 Quote Link to comment Share on other sites More sharing options...
Lori D. Posted March 9, 2019 Share Posted March 9, 2019 (edited) In addition to google searching for recipes that use lemons, and the above idea of squeezing/freezing, what about using some of your lemons for house cleaning: "10 Clever Ways to Clean With a Lemon". Edited March 9, 2019 by Lori D. 1 Quote Link to comment Share on other sites More sharing options...
Pippen Posted March 9, 2019 Share Posted March 9, 2019 Zest of 2 lemons is used Jamie Oliver's Chicken and Milk. (We love this recipe.) https://www.thekitchn.com/jamie-oliver-chicken-in-milk-best-chicken-recipe-all-time-80388 I haven't tried Marcella Hazan's recipe which uses 2 lemons, but I hear it's good. https://cooking.nytimes.com/recipes/1015182-marcella-hazans-roast-chicken-with-lemons 1 Quote Link to comment Share on other sites More sharing options...
Dicentra Posted March 9, 2019 Share Posted March 9, 2019 What's the expression? When life gives you lemons... 😄 Make lemonade!! Seriously, the fact that you can grow your own lemons is magical to this Canadian gal. Quote Link to comment Share on other sites More sharing options...
marbel Posted March 9, 2019 Share Posted March 9, 2019 33 minutes ago, OKBud said: https://www.daringgourmet.com/how-to-make-preserved-lemons-moroccan-middle-eastern-cooking/ Preserved Lemons Oh my yes. I have never actually made them, but every now and then I come across some recipes that call for them and I always think "dang, when am I going to do this?" And for some reason I never do. Quote Link to comment Share on other sites More sharing options...
Tree Frog Posted March 9, 2019 Share Posted March 9, 2019 49 minutes ago, Pippen said: Zest of 2 lemons is used Jamie Oliver's Chicken and Milk. (We love this recipe.) https://www.thekitchn.com/jamie-oliver-chicken-in-milk-best-chicken-recipe-all-time-80388 I haven't tried Marcella Hazan's recipe which uses 2 lemons, but I hear it's good. https://cooking.nytimes.com/recipes/1015182-marcella-hazans-roast-chicken-with-lemons This looks like an interesting recipe if like to try, but how do you brown the whole chicken? Keep the oil hot and keep turning the chicken? OP, you could send me your leftover lemons! We usually make lemon cheesecake or lemon bars and I usually put lemon in my daily tea. Quote Link to comment Share on other sites More sharing options...
KrissiK Posted March 9, 2019 Share Posted March 9, 2019 I’ve been juicing and freezing mine in ice cube trays. And making lemon bars. I also freeze them by cups in ziploc bags for making lemonade come summer. Quote Link to comment Share on other sites More sharing options...
Farrar Posted March 10, 2019 Share Posted March 10, 2019 You can also make candied lemon peel. 1 Quote Link to comment Share on other sites More sharing options...
Bluegoat Posted March 10, 2019 Share Posted March 10, 2019 Shaker lemon pie - it uses the whole lemon Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted March 10, 2019 Share Posted March 10, 2019 Juice of one lemon in 2 cups of water half an hour before breakfast every morning is supposed to be really good for you. Quote Link to comment Share on other sites More sharing options...
lavender's green Posted March 10, 2019 Share Posted March 10, 2019 When it doubt, freeze it! I'd make preserved lemons, too. A restaurant near me makes a preserved lemon vinaigrette, and they're great in tagines, or with chicken or seafood. And I'd probably look into canning the juice, just for fun and to save on freezer space. Quote Link to comment Share on other sites More sharing options...
Forget-Me-Not Posted March 10, 2019 Share Posted March 10, 2019 Lemon curd https://www.foodnetwork.com/recipes/ina-garten/lemon-curd-recipe-1941910 Quote Link to comment Share on other sites More sharing options...
Ausmumof3 Posted March 10, 2019 Share Posted March 10, 2019 Like everyone else already said, juice, freeze and use all year. add the juice to warm water to drink in the morning. Lemon meringue pie, lemon butter, or preserved lemons are all yum! Quote Link to comment Share on other sites More sharing options...
historically accurate Posted March 10, 2019 Share Posted March 10, 2019 I have to laugh because my middle DD noticed a pricing error yesterday at Walmart. 50 lemons would be almost $3000 LOL! You're sitting on a gold mine! 1 2 Quote Link to comment Share on other sites More sharing options...
SquirrellyMama Posted March 10, 2019 Share Posted March 10, 2019 Lemon marmalade Quote Link to comment Share on other sites More sharing options...
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