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What to do with 150 lemons?

(27 Posts)
Albert Thu 12-Jul-07 01:01:38

Having survived the banana crises I now find myself with vast quantities of lemons. The tree in my garden has about 150-200 lemons on it at the moment and I'm running out of ideas of what to do with them. So far we've had cake, ice cream, lemon curd, chicken in lemon, of course lots of G&T with ice and a slice but now what? The bloomin' tree fruits twice a year too!

NorbertStanleyFletcher Thu 12-Jul-07 01:09:54

Preserved lemons?
Mars lady's LDC
Margaritas [sp?]
send some to me

jura Thu 12-Jul-07 01:16:23

Message withdrawn at poster's request.

CalifrauniusFudge Thu 12-Jul-07 01:26:25

Message withdrawn at poster's request.

MinistryofMamamagic Thu 12-Jul-07 01:33:04

I am sure I remember Califrau having a similar problem (if it can be called that )

Other than the things already mentioned,

Lemon Tart (I have a yummy recipe)

Slice then freeze them - drop into cold drinks instead of ice. Yum.

Albert Thu 12-Jul-07 01:35:11

Califraunius, where did you used to live? I was in Italy for 3 years before Brazil and we drank (and made)masses of lemoncello. Yep it's on the agenda here except I'll have to make it with cachasa which is sugar cane rum because you can't get Grappa here either.
Haven't go a dishwasher and I don't think squirting on my cutlery will have quite the same effect when hand washed
Anyone know how to crystalise the peel?
Where is Mars' LDC recipe? I did make a cake with them but it wasn't the famous LDC version.

NorbertStanleyFletcher Thu 12-Jul-07 01:41:19


9 oz sugar
9 oz butter
12 oz self-rising flour
4 eggs
3 tsp baking powder
6 Tbsp milk
grated rind from 2 lemons
juice from these lemons separately


Preheat oven to 325 degrees/Gas Mark 3/170C/ Mix all the ingredients together in the mixer except for lemon juice. Bake in 9 X 11 (or 13) baking dish. Bake for 30 to 40 minutes until knife comes out clean. While the cake is baking, squeeze the juice from the lemons and heat for 20 seconds or so in the microwave. Set at least one tablespoon aside to drizzle into the cake when it comes out of the oven. Take the balance of the warm lemon juice and add icing sugar (confectioners sugar) to consistency you like. As soon as you take the cake from the oven, prick cake with fork and pour over the reserved warm lemon juice. Next, spread the icing over the cake to finish it off.

Albert Thu 12-Jul-07 01:44:47

Yum, thank you, that's on the agenda for tomorrow then, together with another batch of ice cream I promised to make with DS.

NorbertStanleyFletcher Thu 12-Jul-07 01:46:24


CalifrauniusFudge Thu 12-Jul-07 01:46:59

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CalifrauniusFudge Thu 12-Jul-07 01:50:29

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NorbertStanleyFletcher Thu 12-Jul-07 01:51:07

<<loving hanging out with the international crowd>>

For crystalised peel do you mean like candied peel? here

CalifrauniusFudge Thu 12-Jul-07 01:53:06

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GryffindorGHOSTY Thu 12-Jul-07 01:54:26

Can you sell them Albert?

We had an avocado tree a few years ago that was full, full I tell you.
We borrowed a friend and his long ladder and picked them all, then made a sign and put them all in a wheel barrow.
I put the children outside the house with the sign (DD in her exersaucer thing - nothing like a bit of child labour ... lol) "Avocados $1 each" and people were screeching to a halt!

We made $170 in one day

Avos were selling at $2 each in the supermarket so people were ringing their friends and telling them

Can you do that where you live?

CalifrauniusFudge Thu 12-Jul-07 01:54:37

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CalifrauniusFudge Thu 12-Jul-07 01:55:54

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Albus Thu 12-Jul-07 02:01:22

Would love to be able to sell them but everyone else has them too!!
Some great recipes coming in - can I make marmalade without pectin, I can't get it here? Will it set?

CalifrauniusFudge Thu 12-Jul-07 02:11:38

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CalifrauniusFudge Thu 12-Jul-07 02:18:36

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sandcastles Thu 12-Jul-07 02:26:25

You can squeeze them and freeze in ice cube trays. Great alternative to ice cubes.

sandcastles Thu 12-Jul-07 02:31:11


jabberwocky Thu 12-Jul-07 04:48:02

How about:

Lemon Butter

1/4 cup white sugar
1 tablespoon cornstarch
1/4 teaspoon grated lemon zest 1/2 cup water
1 tablespoon lemon juice
2 teaspoons butter
1. In a saucepan over medium heat, combine sugar, cornstarch, and lemon zest. Stir in water and lemon juice, and continue stirring. After the mixture thickens and bubbles, continue to heat and stir for another two minutes.
2. Remove the sauce from the heat and stir in the butter. Serve warm.

Lemon Syllabub

1 cup heavy whipping cream,
1/2 cup white sugar
1/4 cup white wine
1/8 cup fresh lemon juice 1 teaspoon grated lemon zest
1/4 teaspoon ground nutmeg
(or to taste)
fresh mint leaves for garnish
lemon slices for garnish
1. Whip the cream and sugar in a chilled bowl, until the cream begins to thicken. Gradually whip in the white wine, lemon juice, and lemon zest. Continue to whip until light and fluffy, but not grainy. Cover the mixture and chill until serving time.
2. Serve in chilled parfait glasses, garnished with a dash of nutmeg, a sprig of mint, and a slice of lemon. Syllabub should be eaten with a small spoon, and savored.

Candied Lemon Peel

3 lemons
2 cups water 2 cups white sugar, or as
1. Cut lemons into slices, and remove the fruit pulp. Scrape off as much of the white inner layer as you can, this part is bitter. A spoon or butter knife will work well.
2. Bring water to a boil in a small pan, and add lemon peels. Boil for about 5 minutes, until tender. Remove peels from water, and stir in sugar. Return to a boil, add peels, and boil until transparent. Drain, and allow to dry before storing. Liquid may be reserved and used as lemon simple syrup.

Microwave Lemon Curd

1 cup white sugar
3 eggs
1 cup fresh lemon juice 3 lemons, zested
1/2 cup unsalted butter, melted
1. In a microwave safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.

Lemon-orange Gelato
2 cups milk
2 tablespoons orange zest
2 tablespoons lemon zest
5 egg yolks
3/4 cup sugar
4 tablespoons lemon juice
Scald the milk with the orange and lemon zest in a medium saucepan. Whisk the egg yolks and sugar to blend. Gradually whisk half of the hot milk into the yolks. Return the yolks to the saucepan with remaining milk. Stir over low heat until custard thickens and leave a path on the back of the spoon when you draw your finger across it. Do not let the mixture boil. Transfer the mixture to a large bowl and chill.
Once the mixture is cool stir in the lemon juice. Transfer to ice cream maker and process according to manufacturers instructions.

Albus Fri 13-Jul-07 02:25:09

Hi Cali, just made 2 batches of lemon curd and a batch of ice cream - I'm going to get fat! No way to sell them here, they currently cost about 50p per kilo in the supermarket so it's really not worth the effort of picking them, bagging them and then trying to sell them, like I said, they are everywhere. Some great recipes here, thanks everyone. What do I do with lemon butter - is it for sweet or savoury dishes, or both?

CalifrauniusFudge Fri 13-Jul-07 02:33:12

Message withdrawn at poster's request.

MrsJohnClaireCusack Fri 13-Jul-07 02:49:16

soon to have the sam e problem here...again - so thanks for this!

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