We've got a lemon tree and an overabundance of lemons at the moment. Aside from lemonade, what should I do with them?
I'd be most likely to go with Orbling's suggestion for lemon curd to use it up in large batches, but some other items that might be useful, depending on what cuisines you typically cook:
- preserved lemon (used in Moroccan cooking, basically just lemons & salt, optional spices)
- limoncello (alternate procedure) (sweetened lemon flavored alcohol)
- lemon granita (sweetened lemon ice)
Candying it works too, but I had way too much candied citron as a kid, so refuse to suggest that as a solution, as I can't stand the stuff.
... also, after juicing lemons, toss a peel down the garbage disposal (if you have one) -- it's like a toothbrush, scraping things free and deodorizes, too.
Try making candied lemon slices or peel. You can use any regular candied orange peel/slice recipe. Since you probably want to use the whole lemon, check these out:
http://userealbutter.com/2009/09/10/candied-lemon-slices-recipe/ http://www.browniepointsblog.com/2009/01/12/recipe-the-best-candied-orange-slices-in-the-world/ <-- takes two weeks (I'm trying it now)
If you have extra peels:
Lemon pickle is popular in India. This Sweet Lemon Pickle recipe here tells you how to prepare it in just 15 minutes.
You could try it with a small batch first to see if you like it.
I agree with Izzydorio. Use ice trays to freeze it into cubes. You can then dump the cubes into freezer bags for longer storage. When you need some lemon juice, you can pull out a few cubes. I have done this for making ice tea. A few cubes in a pitcher and it mixes in on its own. Need lemonade, its even better.
I have even seen it used for making a punch base. Add a few cups of sugar to about a 1 quart container and freeze. You can make the punch using something like Sprite, or even better Champagne. :-)