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.
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.
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!
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?
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
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.
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?