I've got a lot of lemons!

Meyer lemons!

Since this is sort of an annual event, I wanted to find a post about using a lot of lemons. I didn’t find one, but if it’s out there, mods, please feel free to add this to it.

First, storing lemons.


I usually make preserved lemons, and sometimes lemon curd, and this year I want to make panna cotta, and hope to link related threads here. I’m open to other ideas as well.



I make hot lemonade in the winter.

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Our son’s lemon tree has exploded with fruit over the past month or two even though it’s winter. I found a simple lemonade recipe on line and am thankful I didn’t take the electric juicer to Goodwill when I’d planned to.


I use our Meyer lemons for Paula Wolfert’s fool-proof preserved lemons. Unfortunately, it doesn’t take a lot for a batch, but it is simple and excellent.


Do you know how much your lemons tend to weigh? I’m using the smallest ones for the preserved lemons and I still have to force some of them into the quart jar!

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I like the Lemonade idea. Husband loves lemonade.
“Winter” is citrus time here in Northern California. Some times I freeze the juice in cubes, and some simple syrup, but I prefer a myer lemon syrup we can use to make a serving at a time. How do you do yours?

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About twice the size of a “large” egg. Wolfert’s method has you cut the lemons into, as I remember, quarters or more. Are you doing this? There should be no problem. I put them up in half pint jars and have no problem.


just had this conversation with my nephew. lemon curd, of course.
steep zest in olive oil to make lemon oil
lemon juice, which freezes well and keeps weeks in the fridge when thawed

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Lemon curd tart, lemon sorbet.

Or freeze the fresh juice for future use.

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My uncle was raving about my cousin’s lemon posset. https://www.bbcgoodfood.com/recipes/lemon-posset-sugared-almond-shortbread/amp

Lemon self-saucing pudding is a nice dessert. https://www.olivemagazine.com/recipes/baking-and-desserts/lemon-self-saucing-pudding-lemon-surprise-pudding/


1 3/4 cups sugar boiled with 1 cup water to make simple syrup. Cooled in fridge.

1 1/2 cups lemon juice

8 cups water.


Thank you @Midlife ; Do you think I could pre-mix the simple syrup and lemon juice and let folks add a portion of the water?

Many recipes say cut them in quarters BUT leave them connected at the end opposite the stem. I don’t know why, but that’s what I do.

In her original recipe she wrote:



Interesting! The posset sets up like pudding without gelatin or eggs?

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Yes, I have read this instruction but I don’t understand it. I often want a small amount of preserved lemon. By cutting into 6ths or 8ths, you can snatch a morsel without having to hassle a not-quite-sectioned lemon.

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I never did understand it, and in fact had a thread on Chowhound about it, but I find that one quarter pulls away pretty easily after they soften.

I guess so. The acid makes it set.

I’ve not made it.


Yes, I remembered that conversation but I still can’t understand the original reasoning. Why have to assume/hope something will detach easily when you could guarantee it by cutting up the fruit?


Shrugs. But they got in the jar.

Hope I can get them out!


Ohhh! Thanks!

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Love your blue jars!