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Tons of fresh lemons- what should I do?
Posted on 12/31/12 at 9:13 am
Posted on 12/31/12 at 9:13 am
So far I have made lemonade, lemon marmalade, and frozen lemon juice in ice trays. What can I do to use a lot of lemons that will allow them to keep?
10
Posted on 12/31/12 at 9:15 am to CaptainJ47
You could infuse some vodka or tequila with them. I would try a sorbet or sherbet too.
Posted on 12/31/12 at 9:25 am to CaptainJ47
Here's what not to do, which I tried:
Like key lime pie? Hey, let's just substitute lemon juice for lime juice. Result: bland, underwhelming - the store bought crust was probably the best part.
Like key lime pie? Hey, let's just substitute lemon juice for lime juice. Result: bland, underwhelming - the store bought crust was probably the best part.
Posted on 12/31/12 at 9:30 am to CaptainJ47
You could make lemon extract or do some lemon infused vodka
eta- sour mix
too bad Christmas is over, all these would make good gifts
eta- sour mix
too bad Christmas is over, all these would make good gifts
This post was edited on 12/31/12 at 9:46 am
Posted on 12/31/12 at 9:33 am to CaptainJ47
fresh sweet and sour is way better than the stuff you buy in stores...
Posted on 12/31/12 at 9:34 am to CaptainJ47
Lemonade. Lots of it.
Or lemoncello, lemon extract for cooking, etc.
Or lemoncello, lemon extract for cooking, etc.
Posted on 12/31/12 at 10:04 am to CaptainJ47
My parents freeze them and then grate them whole and store in freezer bags and use in anything you would normally use lemons. You can take out as much or as little at a time as you need.
Posted on 12/31/12 at 10:06 am to CaptainJ47
lemonade, lemon juice, marinade, lemon bars, lemon meringue pie, lemon zest
Posted on 12/31/12 at 10:26 am to CaptainJ47
Clancy's Lemon-Icebox Pie
Ingredients
1 pint heavy whipping cream
1 (14-ounce) can condensed milk
1/2 cup fresh lemon juice
1 tablespoons lemon zest
1 teaspoon vanilla extract
1 prepared graham cracker crust
Directions
Whip the heavy cream with a handheld mixer in a bowl until stiff peaks. Combine the whipped cream, milk, lemon juice, lemon zest, and vanilla in a large bowl. Mix on medium speed until smooth. Pour into the pie crust. Refrigerate overnight.
Ingredients
1 pint heavy whipping cream
1 (14-ounce) can condensed milk
1/2 cup fresh lemon juice
1 tablespoons lemon zest
1 teaspoon vanilla extract
1 prepared graham cracker crust
Directions
Whip the heavy cream with a handheld mixer in a bowl until stiff peaks. Combine the whipped cream, milk, lemon juice, lemon zest, and vanilla in a large bowl. Mix on medium speed until smooth. Pour into the pie crust. Refrigerate overnight.
Posted on 12/31/12 at 10:27 am to CaptainJ47
Lemon curd is one option.
You must have a Meyer tree? We give away hundreds to family for the holidays and face he same problem. All else fails, bring them to a food bank.
You must have a Meyer tree? We give away hundreds to family for the holidays and face he same problem. All else fails, bring them to a food bank.
Posted on 12/31/12 at 4:14 pm to CaptainJ47
Juice them..Take the juice and fill up ice trays with them and freeze. Store in a ziploc freezer bag or tupperware for use later.
OK.. didn't see juice in the trays.. Make a lemon curd and top fruit for brunch on New Years Day..
OK.. didn't see juice in the trays.. Make a lemon curd and top fruit for brunch on New Years Day..
This post was edited on 12/31/12 at 4:18 pm
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