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Ideas to cook with Meyer lemons?

post #1 of 12
11/19/09 at 2:35pm
Thread Starter 
My Meyer lemon tree is full of almost ripe fruits. I know I can use them to make lemonade, but what else? I don't have a sorbet machine. Any ideas you might want to share?

I have so many lemons.. I'm wondering if those would work ok for preserved lemons?

Thanks!
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post #2 of 12
11/19/09 at 2:43pm
They make great preserved lemons! I've done them using half sugar and half salt.

There's a Nigella Lawson recipe for a clementine cake -- I wonder if you could use Meyer lemons instead? You could probably Google it easily.
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post #3 of 12
11/19/09 at 3:46pm
Anything calling for lemon or lemon juice can be made with Meyer lemons. It just tastes better that way.

You might want to consider a Meyer lemon marmalade as a way of using them up.
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post #4 of 12
11/19/09 at 3:53pm
Thread Starter 
You guys are going to laugh, I wasn't even thinking of cakes! Sounds great! Lemon meringue tart sounds good too! I was thinking of savory dishes only for some reason - I think I've been focusing on those lately. Hmmm meyer lemon marmelade! Great ideas, thanks.
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post #5 of 12
11/19/09 at 4:21pm
Agree with preserved lemon, can make stacks, give it away for Christmas, good timing for doing that.

Juice. Freeze up stacks as ice cubes.

Zest the lemons first before juicing, you can freeze (put into ice cube trays with a minimum of water, then bag up), or after juicing, strip the peel off the lemon and dry on a tray in a very low oven, store airtight. Use it in all sort of savoury dishes, e.g. currys, chicken tagines. Make sure you get only the yellow, not the white, or it will be bitter. Could even dry them, grind in spice/coffee grinder and make lemon pepper.

Can freeze them whole, but they take up a lot of room, great for putting in with the root veg base under lamb/chicken/turkey.

So, get your juicer,grater and grinder out and get going :)
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post #6 of 12
11/19/09 at 4:27pm
DC Sunshine, great idea with the lemon ice cubes. Perfect for cocktails.
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post #7 of 12
11/19/09 at 4:32pm
Kirsten, just thought of another thing you can do with with those lemon cubes, put some shredded mint in too. Yum! Or even basil....whatever tickles your fancy.

Nuther one - make lemon curd for spreading or filling tarts - full of fat and sugar, but sooo nice.
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post #8 of 12
11/19/09 at 6:38pm
And, if worse comes to worse, get one of those large flat-rate boxes from the post office, fill it with the lemons, and ship them down to me (with a bill for the postage, of course). I'll find a use for them, you betcha!
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post #9 of 12
11/21/09 at 6:17pm
Lemon frosting for pound cake muffins. Make a pound cake batter and bake it in small cupcake tins. Make the frosting from powdered sugar, hot water, lemon zest, and lemon juice. Reduce it until it's slow running and dunk the cupcakes. Let them air dry until the frosting sets up like donut glaze.

It's so good, I had to make two batches last time.
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post #10 of 12
11/22/09 at 5:39pm
Thread Starter 
Yeah that's an idea!! :peace:

Thanks a lot for all the other ideas guys. I'm definitely making some preserved lemons, but I'll also try maybe a meringue lemon tart or some kind of lemon custard.
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post #11 of 12
11/22/09 at 5:51pm
Juice one up, add it to a glass with copious amounts of Tanqueray No 10, some diet tonic, loads of ice and the rind finely chopped and added to your glass.

Nothing else is necessary. Trust me.:look:
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post #12 of 12
11/22/09 at 6:37pm
Thread Starter 
coktails! Here's another idea I hadn't thought of!!!:smoking:
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