What can I do with bundles of lemons?

Question

Any recipe ideas? We've got I think 10 lbs of lemons in the fridge... oh, and a whole bunch of limes too. I don't think the house can go through that much tea/beer in time! Suggestions?

Answer 1

Limoncello...with a grater, microplane or vegetable peeler, carefully remove the yellow part of the skin of 10 lemons, not the white underneath. Mix up a simple syrup of 2 cups sugar, 3 cups water in a sauce pan, stirring only until the sugar disolves completely.

Put the lemon zest in a large pitcher 3 quarts to a gallon and pour the warm simple syrup over it. Then top it off with a 750ml bottle of good vodka and stir and let it sit covered overnight at room temperature.

24 hours later, strain the mixture and discard the peel. You can then put it into bottles to give as gifts or keep it for yourself in the refrigerator. Most recipes tell you it will only last about a month, but we just finished off my Christmas batch last week and it was fine.

You can do the same with limes, just use 15 limes. You'll want to use a glass container for the lime flavour because the colour seeps into some materials (I used clear plastic and now it's tinted green).

Then you can squeeze all the juice from the skinned fruit and put it into ziplock bags and/or ice trays to freeze for making lemon or limeade, margaritas, marinades, sorbets, pies, etc.

Answer 2

Lemonade - wash the skins of some lemons, slice them, pour boiling water and add sugar or sweetener to the mixture and leave to steep and cool.

Lemon juice also works well with fish, or in place of vinegar when making salad dressings, add it to sauces, add it to whole, thick cream to make sour cream, although not too much!

In case of colds or other fevers squeeze them and add honey and hot water. They are natures pennicilin.

Gosh, I have just realised there are 10lbs! I misread it. Okay, you could slice them, add a little hot water and cool and then freeze them.

If you have any tarnished copper or brass items, you can mix with salt and then rub into the item and they come up absolutely beautifully.

Lemon and salt is also good for cleaning chopping boards.

Squeeze some and rinse your hair in it for a lovely shine.

Last of all, look up cooking with lemons on the net and you will probably come up with more and more ideas.

Good luck.

Answer 3

You can squeeze the juice from the lemons and limes and freeze the juice in ice cube trays. Once frozen place them in a zip lock bag in your freezer and you have lemon/lime juice on hand for any recipe that you like. I have heard that you can zest the lemon/limes and freeze that too but I haven't tried that. Hope this helps.

Answer 4

My grandmother makes this baked chicken with olive oil, cloves of garlic, parsley and lemon. Squeeze the juice of the lemons over the chicken-she used pieces of bone in chicken with skin on, but I'm sure you can substitute it however you want-with the parsley and olive oil. Put the garlic cloves in the bottom of the pan and in between the pieces. When there is about 10 minutes left of cook time-depending on the kind of chicken you used-slice lemon pieces and place them on top of the chicken until cooked.

Know that you will smell like garlic for the rest of the night so make plans to stay in!!!!!!!!

Answer 5

While the recipe below only uses one lemon, try adding it to almost EVERYTHING in the house. Garnish your cola drinks with a lemon or lime to give them a more bright flavor. Make mojitos (Bacardi's website has one of the best recipes I've seen for them).

You can make muffins, breads, give them as gifts, zest them to make your house smell amazing.

Good luck!

Answer 6

Make lemonade. Juice the lemons and freeze the juice in ice cube trays. When you need some juice, you have it fresh, MUCH better than the supposed bottled lemon juice you can buy in stores. Lemon meringue pie, lemon bread, lemon chicken, lemon juice added to vinaigrette, lemon cake, lemon bars, lemon cookies, lemon shrimp, lemon drop martinis!!

Answer 7

tons of lemon recipes !!! with pics that look yummy!

http://joyofbaking.com/LemonArticle.html

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Grease with butter (or use a cooking spray) a 8 x 8 inch (20 x 28 cm) pan.

FOR CRUST: In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the flour and salt and beat until the dough just comes together. Press into the bottom of your greased pan and bake for about 20 minutes, or until lightly browned. Remove from oven and place on a wire rack to cool while you make the filling.

FOR FILLING: In your electric mixer, or with a hand mixer, beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 20 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool.

To serve: Cut into squares or triangles and dust with powdered sugar. These are best eaten the day they are made but can be covered and stored in the refrigerator for a day or two.

Yield: 16 - 2 inch (5 cm) squares

CRUST:

1/2 cup (1 stick) (113 grams) unsalted butter, room temperature

1/4 cup (25 grams) confectioner's (powdered or icing) sugar

1 cup (140 grams) all purpose flour

1/8 teaspoon salt

FILLING:

1 cup (200 grams) granulated white sugar

2 large eggs

1/3 cup (80 ml) fresh lemon juice (approximately two large lemons)

1 tablespoons (5 grams) grated lemon zest (2 lemons)

2 tablespoons (25 grams) all purpose flour

TOPPING:

Confectioner's (powdered or icing) sugar

Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume.

TIP: Always remove the zest first before halving and squeezing the lemon. Use a fine strainer to remove the seeds and pulp from the juice.


Trifle: Have ready the pound cake, the strawberry sauce, sliced strawberries, lemon curd, and whipping cream.

To make the whipping cream: In the bowl of your electric mixer, or with a hand mixer, beat the cream, sugar, and vanilla extract until stiff peaks form. Set aside.

To start: In the bottom of your trifle bowl place thick slices (about 1/3 inch thick) of the home made or store bought pound cake. Fill in any gaps with pieces of the cake. Pour half of the strawberry sauce over the pound cake. Top the strawberry sauce with half of the sliced strawberries. Then pour half of the lemon curd over the strawberries. Top with half of the whipped cream. Repeat the layers. Cover and refrigerate for 8 and up to 24 hours to allow the flavors to mingle. Just before serving sprinkle the top of the trifle with the crushed Amaretti cookies.

Serves 10 - 12 people

Components of Trifle:

Pound Cake (home made or store bought)

1 1/2 cups (360 ml) Strawberry Sauce (one half the recipe)

1/2 pound (225 grams) fresh strawberries, sliced

1 1/2 cups (360 ml) Lemon Curd (home made or store bought)

1 1/2 cups (360 ml) heavy whipping cream

2 - 3 tablespoons (25 - 35 grams) granulated white sugar

1/2 teaspoon pure vanilla extract

4 crushed Amaretti Cookies or ginger cookies (home made or store bought)

Answer 8

Lemonade. Also take the lemon zest off, you can use this to bake cookies or cakes, or even to make tea. If you won't use them all I believe you should be able to freeze them.

Answer 9

lots of lemonade! some ice teas with lemon or some sangria with slice lemon on it. buy a lot of lobster or anyother seafoods that will need some butter and lemons on them.

Answer 10

lemon chicken, lemonade, limeade, lemon pie, lemon pudding, chicken with lime

lemons are also great for cutting grease and cleaning the house.