We have two lemon trees--one a Meyer. They were here when we moved in 30 years ago and have been producing every year. This year is a bumper crop-lots and lots of really nice, big ones.

Question: Suggestions as to what to do with them. I told Ken that if I asked the question here, the answers would gush in.

Well, Jane, you know I'm always up for limoncello

Recently I saw a recipe for something with lemonns, canning and preserving, but now I can't remember where ....

Jane, we have oodles of lemons, too, including one Meyer lemon tree. I love the milder, aromatic Meyers but ours are a lot more perishable than the Eurekas.

For long term use, I freeze the juice in ice cube trays and make lemon curd for easy lemon bars, mini-tarts, or spreading on toast. This year with our super abundance we made thin round slices and dried them, for decorations or potpurri or later reconstitution in tea, etc. (We saw these for sale at the Ferry Plaza Farmers Market in San Francisco.) But then, we are never without fresh lemons so why reconstitute?

I'll be watching this space. Oh, and I use "Luscious Lemon Desserts" by Lori Longbotham. The Lemon-Goat Cheese Cheesecake was a great success.

Joan

Jane, there's a recipe for Meyer Lemon Marmalade in Dolce Italiano! I was just looking at it this morning and wondering if the lemons on my dwarf Meyer lemon tree were ripe.

-Krista

I adore Lemon Meringue Pie.

Ginger

Oh----I knew this would work. Now, any ideas that don't involve lots of calories? Krista, can you send the marmalade recipe or would that be cheating Stella?

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Jane, there's a recipe for Meyer Lemon Marmalade in Dolce Italiano!

That was it! Thanks Krista; I knew I saw it recently.

Here is my favorite Lemon Tart recipe , previously posted. It's pretty easy as tarts go.

At the Ferry Building, there is some orchard farm place that sells jams, conserves etc. (across from Boulette's Larder) and we got a jar of Meyer Lemon Marmalade which I can't wait to try.

Wish my Meyer Lemon trees would produce useful fruit, but this is Canada, not California. Sigh. -- Janie

Hi Jane,

I made a spectacular meyer lemon tart from my "Sunday Suppers at Lucques" cookbook by Suzanne Goin. I found it on line http://www.leitesculinaria.com/recipes/cookbook/choc_lemon_tart.html

It is fabulous!!

Cecelia

Cec
It looks wonderful but I am so unskilled at something like this--wonder if I could do it. I don't even have the right kind of mixer or a tart pan. Think I will try it anyway.

I do want the marmalade recipe, too. Kim, how hard is the limoncello? I know I can research threads on that. Sure sounds good right now.

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Question: Suggestions as to what to do with them. I told Ken that if I asked the question here, the answers would gush in.

You mean besides sending them to me?

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Originally posted by JDeQ:

quote:

Question: Suggestions as to what to do with them. I told Ken that if I asked the question here, the answers would gush in.

You mean besides sending them to me?

Now Jerry--that's an idea. DHL or FedEx?

Jane - you could start up a pretty good business with that kind of offer. I needed lemons last week, and my local produce market - which usually has top quality at lowest price - was selling Eurekas for 50 cents each! OUCH! I got ONE!

Judy

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Now Jerry--that's an idea. DHL or FedEx?

Can I get in on that action ?

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Originally posted by TourMama:
Jane - you could start up a pretty good business with that kind of offer. I needed lemons last week, and my local produce market - which usually has top quality at lowest price - was selling Eurekas for 50 cents each! OUCH! I got ONE!

Judy

Maybe that could finance a new trip to TJ!

Judy, maybe we need a citrus exchange in Paso, along with the books ?

We have had a similar situation with our lime tree this year, and so far I have several ice cubes trays of frozen juice in our freezer. Maybe lime marmelade? You could take that back in your suitcase, Jerry.

Another one of those seasonal California problems.

Marcia

This is my absolutely favorite salad, which I fund in one of the River cafe' books several years ago. One salad uses three lemons which is not bad:

ARTICHOCKE LEMON SALAD


4 lemons, preferably organic
juice of one lemon
6 small or 4 large artichokes
150 gr (5 oz) almonds toasted
2 tablespoons extra virgin olive oil
2 tablespoons soft raw honey
salt and pepper to taste


Wash the lemons thoroughly and put 3 of them whole into a small saucepan. Cover with water and 100 gr. (4 oz) salt. Cover with the lid turned upside down so that the handle keeps the lemons below the surface of the water. Boil for 20 min until the skin can be easily pierced with a fork. Drain and cool.
In boiling salted water to which you have added the halved remaining lemon, cook the artichokes for 20 min or until one of the central leaves come away with a little give. Drain and cool. Pull away the outer tough leaves, trim stems, and cut away the choke if there is any. Quarter artichokes and then cut quarters in half again.
Cut the boiled lemons in half and scoop out and discard the pulp and the inner segments. Cut the soft skins into quarters and add to artichokes and almonds in a bowl. Season with salt and pepper.
Mix the honey with the lemon juice, then add the olive oil. Pour over the artichokes, add a little fresh thyme or basil if desired

Letizia, that salad sounds delish. Thanks!

Paso People, let's see how our supply holds out. Judy, too bad I couldn't zing one over to you through the ether or something.

Joan

You are welcome Joan.

Now, if anyone would provide an easy recipe for salt preserved lemons....... I got rave reviews for the candied orange zest for Christmas and it is hardly any work, a delight!

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Originally posted by Madonna del Piatto:

Now, if anyone would provide an easy recipe for salt preserved lemons

Here's how I was taught to make them:

To make Preserved Lemons:

4-5 lemons, organic if possible
1/2 to 1 cup Kosher salt
a few black peppercorns, a few coriander seeds, a short piece of cinnamon stick
freshly squeezed lemon juice from 1-2 lemons, if necessary
sterilized jars and lids

1. Put the lemons into a pot of boiling water, turn off the heat, and let lemons soak for 5 minutes. Remove and let cool.

2. Quarter the lemons from the top to within 1/2 inch of the bottom (don't let the lemon fall apart), sprinkle salt heavily on the exposed flesh, then reshape the fruit.

3. Place 1 T. salt on the bottom of a sterile 1 pt. mason jar. Pack in the lemons and push them down, adding more salt, (make sure salt covers all inside and outside of lemons) and the spices between layers. Press the lemons down hard to release their juices and to make room for the remaining lemons. (If the juice released from the squashed fruit does not cover them, add the freshly squeezed lemon juice.) Leave some air space before sealing the jar.

4. Let the lemons ripen at room temp, shaking the jar each day to distribute the salt and juice. Let ripen for 20-30 days.

To use, rinse the lemons, as needed, under running water, removing and discarding the pulp. Recipes generally call for the peel, which will be soft.

Letizia--that salad sounds quite wonderful. One more thing to add to my new cooking binge which comes and goes, I must admit.

Amy, thank you so much for the recipe. Preserved lemons are quite unknown in Italian cuisine but as you know I am a fan of homemade preserves and I just love to have something to pull out at the right moment.
Do you have any interesting use for them besides the classical Moroccan dishes?

Jane, I can guarantee you that the artichoke salad will have a wow effect with everybody especially if you find tender artichokes. Make sure not to overcook them!