What should I do with 15 meyer lemons?

Question

I'm travelling tomorrow, so I've picked the ripest lemons off of my tree, and I have no idea what to do with them. I don't like lemon custardy stuff, bars, or merengue pies, and these are meyer lemons, so I don't think I should really use them for chicken or something else of the sort. Any suggestions?

Answer 1

Meyer Lemon Souffles
Prep and cook time: About 55 minutes

The trick to making a perfect souffle is to not overbeat the egg whites. If making ahead, let yolk mixture (step 3) and sauce (step 7) stand at room temperature up to 1 hour. Fifty minutes before serving, finish and bake souffles; reheat sauce at the last minute.

Makes: 6 servings

8 (about 2 lb.) Meyer lemons
About 4 tablespoons butter or margarine
1/4 cup all-purpose flour
1 cup half-and-half
About 1 cup granulated sugar
6 large eggs, separated
1/4 teaspoon cream of tartar
2 teaspoons cornstarch
1 1/2 teaspoons powdered sugar

1. Grate 2 1/2 teaspoons peel and ream 1/3 cup plus 1/2 cup juice from lemons; set aside.

2. Lightly butter 6 ramekins, 1 1/4- to 1 1/2-cup size. Evenly space in a 10- by 15-inch rimmed baking pan.

3. Melt 4 tablespoons butter in a 2- to 3-quart pan over medium-high heat. Whisk in flour, then half-and-half and 1/3 cup granulated sugar. Whisk constantly until mixture comes to a boil; boil 30 seconds. Remove from heat. Whisk in 1/3 cup lemon juice, yolks, and 2 teaspoons lemon peel.

4. In the bowl of a mixer, beat egg whites until foamy Add cream of tartar and beat until soft peaks form. Beat in 1/3 cup granulated sugar, 1 tablespoon at a time, just until whites hold straight, glossy peaks when beaters are lifted.
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Baked Chicken Breasts with Meyer Lemons

1/4 cup fresh Meyer lemon juice
1 clove finely chopped garlic
6 boneless chicken breast halves, about 2 pounds
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1 1/2 cups chicken broth
2 teaspoons finely grated lemon peel
12 thin slices Meyer lemon, pitted
2 tablespoons packed light-brown sugar

In a shallow nonreactive dish, such as glass or ceramic, stir the lemon juice and garlic together. Put the chicken in the dish, turning it to coat both sides with the juice mixture. Cover and refrigerate for 1 hour. Heat the oven to 375 degrees.

In a medium bowl, stir the flour, salt and pepper together. Dip the chicken in the seasoned flour to coat it lightly.

In a large frying pan (preferably nonstick) over medium heat, heat the oil and cook the chicken until it browns lightly, turning once to brown both sides. Transfer the chicken to a 13-inch-by-9-inch-nonreactive baking pan.

Pour the chicken broth into the hot frying pan, stirring to scrape up any brown bits. Sprinkle the lemon peel over the chicken and top each piece with 2 lemon slices. Pour over the chicken broth and sprinkle the brown sugar over it.

Bake uncovered, basting once with the broth, until the chicken is done and no longer pink in the center and the top is golden-brown, about 40 minutes. Spoon some of the pan juices over each breast and serve. Makes 6 servings
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If you can get 1 more lemon, I had to add this one.

Limoncello

About 16 lemons
1 cup sugar
1 750 ml bottle of very strong vodka or Everclear (Everclear works best)
1 empty mayonnaise jar (or any clear jar with a lid that is big enough)

Peel all the lemons into strips with as little of the white part as possible and put them in the mayonnaise jar (or any other clear sealable jar). They should go halfway to the top of the jar. A few more or less is not terribly important.

Add the cup of sugar first and then the liquor to within 1 inch of the top. Screw on the lid tightly and shake the mixture vigorously.

Place the jar on a windowsill and shake once or twice a day for 2 weeks. At the end of 2 weeks, strain the mixture into another container (a liquor bottle is a good choice) and place in the freezer. Serve in very small, chilled glasses. (But be careful now, this stuff is potent!)

Answer 2

Meyer Lemon Marmalade 5 jars 2 hours 1 hour prep 12 medium organic meyer lemons (3 pounds) 3 cups sugar 1. Rinse the lemons and pat dry. Halve the lemons crosswise and juice them, reserving the juice. Using a spoon, scrape the pulp and seeds from the halves. Using a sharp knife, slice the peels 1/8 inch thick. 2. In a large, heavy saucepan, cover the strips with 8 cups of cold water and bring to a boil; boil for 1 minute. Drain the strips and rinse under cold running water. Blanch two more times; the final time, drain the strips but do not rinse them. 3. Return the strips to the saucepan. Add the reserved juice and the sugar. Simmer over moderate heat, stirring to dissolve the sugar, then skimming any foam, until the marmalade sets, about 30 minutes. 4. Spoon the marmalade into 5 hot 1/2-pint canning jars, leaving 1/4 inch of space at the top, and close with the lids and rings. To process, boil the jars for 15 minutes in water to cover. Let stand at room temperature for 2 days before serving. MAKE AHEAD The processed marmalade can be stored in a cool, dark place for up to 1 year. Refrigerate after opening.

Answer 3

You can take them and juice half put the juice to the side then slice the rest and place those aside. take 2 parts sugar (1 cup ) and 1 of the freshly squeezed lemon juice (1/2 cup ) and place it in a pot and warm it until the sugar is dissolved. Get a empty bottle or jug and pour in some mid grade vodka (about a 5th ) add the lemon syrup (once cooled) and add the remainder of the juice as well as the sliced lemons and store in a dark cabinet for a couple weeks or so. What you get is a cross between a lemon liqueur and lemon vodka. You can mix with soda or make a great lemon drop martini. Good Luck!

Answer 4

What I do with lemons like this is I grate the peal and squeeze the juice add a little bit of sugar and lots of butter and baste over a roasted chicken some times with a little bit fennel sprinkled .
Put in plastic bag for trip. Then make Lemon aid to drink a real good refresher on a trip better that coke leaves a better taste in your mouth.

If you have any left. send them to me in UT I love lemons I had them when I lived in Califorina and I do miss them
Diane

Answer 5

Squeeze all the juice from the lemons and put it in ice trays to freeze. When you are able just remove from the trays while still frozen and place in plastic bags. You may then use the juice as needed. You might measure one portion before freezing to know how many teaspoons or tablespoons per cube in the tray for future recipes. It will keep quite a while but in frost free freezers it will become dehydrated over a period of weeks unless enclosed in plastic bags or a container.

Answer 6

if you can't use them for the lemonade now....squeeze them and freeze the juice....
don't throw away the peels though....
before you squeeze the lemons, peel the zest (colored part) away from the lemons. boil 1 cup sugar and 3/4 cup water... place the zests into the mix....don't stir!!! cook for 5 minutes...
take the zests out and place on a plate covered with sugar...
when cool.....keep in airtight container....if you can't use this for baking, give to a friend!!!!! I like to eat the zest on ice cream!!!!

Answer 7

When life gives you lemons, make lemonade! Yum!

Answer 8

peel the rind then boil rind in 1 cup sugar 1 cup water let cool then bring to a boil again strain let air dry overnigt..then u have candy lemon peel.

Answer 9

You can put them in the freezer whole in a zip lock bag. Will keep for months. Use as needed. Great lemonade.

Answer 10

make lemonade (even though that is kind of a cliche answer). joy of cooking (i think) has a recipe where you boil the sugar syrup, then add the juice. it's good; it tastes like the real kind.