A Bag of Lemons
By on September 2, 2010 12:06 PM
Lemons have always played an integral role in my cooking and I find that they are a constant companion in my kitchen. I'm continually using lemons in salads, dips and dressings or preserving them to use in Moroccan dishes such as tagines. I also tend to use lemons in sweet tarts, crostata and sorbet.
The other day I was given a rather large bag of unwaxed, organic lemons from one of the mums from school. I might add that there were close to eight kilos of lemons in that bag. I kid you not, just take a look at the photo below.
Now this is where you come into the picture. I was hoping to get some of your lemony suggestions and ideas. So, what do you think I should do with this bag of lemons? Do you have a particular recipe to share with us, that involves lemons? If so please leave your suggestions and recipes in the comments section below.
I was thinking about making Alison's famed local Limoncello or maybe some of Bron's lemon and blackcurrant syrup shot popsicles - but I am open to your suggestions.
Come now, don't be shy. I need your help as these lemons are begging to be transformed into something bracingly brilliant!
A Mediterranean Feast of the
Mythic Islands of Malta & Sicily
June 7th-17th, 2011
Ten day fully escorted gastronomic tour
Download 'A Mediterranean Feast' 2011 Tour Brochure (
111kb pdf)
Sign-up for the free Gourmet Worrier - Live Eat Dream newsletter
The other day I was given a rather large bag of unwaxed, organic lemons from one of the mums from school. I might add that there were close to eight kilos of lemons in that bag. I kid you not, just take a look at the photo below.
Now this is where you come into the picture. I was hoping to get some of your lemony suggestions and ideas. So, what do you think I should do with this bag of lemons? Do you have a particular recipe to share with us, that involves lemons? If so please leave your suggestions and recipes in the comments section below.
I was thinking about making Alison's famed local Limoncello or maybe some of Bron's lemon and blackcurrant syrup shot popsicles - but I am open to your suggestions.
Come now, don't be shy. I need your help as these lemons are begging to be transformed into something bracingly brilliant!
A Mediterranean Feast of theMythic Islands of Malta & Sicily
June 7th-17th, 2011
Ten day fully escorted gastronomic tour
Download 'A Mediterranean Feast' 2011 Tour Brochure (
111kb pdf)Sign-up for the free Gourmet Worrier - Live Eat Dream newsletter
Permalink
Oh my, a lemon should never be wasted. I just made some mouthpuckering ~BUTTERMILK LEMON CUPCAKES http://2besatisfied.blogspot.com/2010/08/happy-birthday-lemon-buttermilk.html
Chef Louise
I've never done this, nor have I seen it done before... it just came to me so I thought I'd share it with you...
What about doing a variation of the air-dried orange slices that are half-dipped in dark chocolate... only with the lemons, half dip them in a premium quality white chocolate (personally, I'm not a huge fan of white chocolate but though I think this could work). You could also sprinkle some caramalised / toasted macadamia nut crumbs on top for a bit of crunch...
Grace xx
Lemon Delicious - my favouriterest lemon dessert ever. This is the recipe I use: http://wayfaringchocolate.wordpress.com/2010/05/08/what-i-dont-know-and-my-first-recipe-post/ but I know some people prefer a cakier kind.
Can't wait to see what you make with these lemons, though - everything lemony is so darn tasty!
Hi Nanette - my candied lemon slices are a nice treat to have with coffee. They are also my most visited page on my blog.
http://www.winosandfoodies.com/2010/04/ginger-chocolate-dipped-candies-lemon.html
I've been thinking about you. Hope you friend is well.
try our lemon curd recipe
http://www.houseofannie.com/make-lemon-curd/
1/2 C sugar
4 tbsp cornstarch
2 eggs, separated
1/4 C lemon juice
zest of one lemon
2 C boiling water
In a large saucepan or top of double boiler, add
cornstarch to sugar and mix well. Add lemon
juice and zest, stir well; then add egg yolks. Stir
vigorously. Stir mixture as you gradually add
boiling water. Place saucepan on medium heat or
over boiling water in top of double boiler. Stir
constantly until mixture thickens and becomes
translucent - no longer looks creamy. Or until it
starts to bubble. Be careful, on the burner, not
to let it scorch.
Remove from heat and set aside. Add a pinch of
salt to egg whites and beat vigorously until it
stands in peaks. Let stand a minute. Now tip the
beaten egg whites in on top of the pudding in the
saucepan. The whites should come clean from the
bowl. Fold the whites gently into the hot pudding
mixture, rotating the saucepan bit by bit until
the pudding is well mixed. Do not beat or stir
vigorously, just fold over and over as you rotate
the saucepan.
Pour into a serving bowl. Serve warm. If you wish
to serve the pudding cold, or it must wait, place
a sheet of plastic food wrap over the top to keep
it from 'skinning over'.
Ocean's Edge
Lemon tarts and candied lemon peel. Can I come over?
Do you remember that 8 mile high lemon tort you tweeted about a year ago- think that would be the perfect use of the lemons.
wow, that's a lot of lemons....
i'm totally make some lemon curd, but i would love nothing more than a big pitcher of fresh-squeezed lemonade :). simple, but perfect!
You can make preserved lemons that go great with slow cooked lamb, or you can make this vanilla lemon marmalade: http://blondiescakes.blogspot.com/2010/04/sunny-marmalade.html I made it a few months ago and it came out great.
Lemoncello is always a great option, but that only uses the skin...so I'd say make lemon curd or lemon bars with all the juice. Speaking of lemon bars, you can give these a try: http://blondiescakes.blogspot.com/2010/08/lemon-lime-bars.html
I love lemons! Have fun experimenting :D
Well no matter what you make with the lemons, you should definitely make limoncello with all the peels!
Those "Bag of Lemon" look to be ready for some, :http://chefchuckscucina.blogspot.com/search?q=lemon+basil+ice
Enjoy:)
Discovered you via Twitter and thought you might be interested in our September Grantourismo Travel/Food Blogging Competition as this month as our theme is food - we're asking people to create a blog post (on their site) on a quintessential dish of a place (which can include a recipe).
We've got loads of great prizes, including a stay in a holiday rental anywhere in the world, plus an Olympus camera, Context & Viator tours (including cooking courses & food & wine tours!), use of an Our Explorer guide AFAR magazine subscription. More details here: http://grantourismotravels.com/2010/09/03/grantourismo-travel-blogging-competition-september/
You can't beat lemon butter! (I think that's the same as lemon curd).
Louise your lemon buttermilk cupcakes look delicious!
Sounds wonderful Grace!
Thanks for sharing the recipe Hannah, I adore lemon delicious!
Thanks Barbara I'm going to have to try these soon!
Appreciate your kinds words and thoughts too xx
You know you're always welcome!
Um, vaguely!
Do you happen to remember the link?
I made some on the weekend Jenn!
Gorgeous photo...pucker up ;)
South Indian lemon rice is always a possibility.
It involves cooked basmati rice that is then combined with a tadka composed of spices (asafoetida, turmeric, chiles, salt, black mustard seeds, dried curry leaves, fenungreek) and split lentils that have been toasted in ghee, to which are added peanuts, lemon juice and occasionally dried coconut.