Official /ck/ lemon mega thread

[Anonymous No.17065101]

What’s your favorite way to use these? How do we preserve them? Is there anyway to save them for a whole year?

>drinks
>soups
>fish
>chicken
>jelly, jam, jello, preserves, turkish

What else /ck/? How do I use these lemons? Share your favorite recipes, especially preserving them.

[Anonymous No.17065125]

>>17065101
These came from about 50 trees today. I didn’t use the citrus pole, I just used my hands. I might be picking every week for the next month waiting for more to ripen. I mostly took the ones that detached very easily.

I have a bunch of extra jars and I would like to preserve some of these somehow.

[Anonymous No.17065144]

>>17065125
where are you that you have 50 lemon trees?

[Anonymous No.17065149]

>>17065101
Make limoncello.

[Anonymous No.17065159]

>>17065125
Might luck in the /out/ garden thread, >>>/out/2255962

[Anonymous No.17065228]

>>17065101
lime>>>>>>>

[Anonymous No.17065247]

>>17065101
i empty them and use it to store my dirty laundry under my bed

[Anonymous No.17065353]

>>17065125
BASED.

[Anonymous No.17065406]

>>17065101
ice cream and other sweets, the rind goes well in a lot of creams and pastes

[Anonymous No.17065504]

>>17065144
>>17065228
Arizona, at a friends place. Citrus grows really well here. Lots of lemons, oranges, grapefruits, etc, but no limes.

>>17065149
What is that? What’s the recipe?

>>17065406
A friend recently mentioned that he slices his lemons thin and eats them with salt and honey. I haven’t done the salt and honey yet, but slicing them works well to eat the whole thing. What kind of pastes can I make with the rind?

>>17065353
I’m impressed to see how much grows out here as long as you have water.

[Anonymous No.17065525]

>>17065101
make a lemon piglet

[Anonymous No.17065722]

>>17065504
>lemon rinds with salt and honey
what a sissy, try them with just salt
>what pastes
most sweet pastes, frolla, genoise, choux...

[Anonymous No.17065831]

>>17065722
I’m trying to cut down on the sugar. Are there any savory lemon pastes or maybe a paste that can be dialed way down on the sugar?

[Anonymous No.17065875]

>>17065101
throw a lemon party

[Anonymous No.17065884]

>>17065101
Leave them around as bait for lemon stealing whores.

[Anonymous No.17066213]

>>17065101
I went to a cafe that had lemon slices in oil and herbs that were jarred. I assume it was mostly to impart the flavor to the oil, but I would imagine it would also preserve the lemons and leave them useable

only reason I remember is because I dont use enough lemon to not let half of one rot when i need it, and was hoping something liek that would be the solution

[Anonymous No.17066217]

>>17065504

im in arizona whatever you decide to do can you share pls?

[Anonymous No.17067221]

lemon meringue is good

[Anonymous No.17068334]

>>17065831
>savory lemon pastes
can't think of anything, sorry
make lots of fried chicken and gin tonics and use the lemon as garnish
you can also clice them thin and dry them, it makes them a bit less sour and then you can eat them as snacks with sugar or salt
limoncello is an Italian lemon liqueur, you make it by "steeping" lemon rind in alcohol (or vodka), then adding sugar and diluting it to taste

[Anonymous No.17068349]

>>17066217
Do you have a burner email? I can’t guarantee anything.

[Anonymous No.17068404]

>>17065525
29 more days...

[Anonymous No.17068456]

>What’s your favorite way to use these?
lemon pigs
>How do we preserve them?
uhhhhh.....

[Anonymous No.17068537]

>>17065101

>Cut them in quarters but not all the way thru.
>Stuff with salt.
>Pack tightly into jars
>salt draws out lemon juice, lemons pickle in it.

Add a sprig of rosemary or thyme or some hot pepper, whatever you want.

[Anonymous No.17068590]

>>17068537
what the difference in taste?

[Anonymous No.17068980]

>>17068537
After I initially salt the cut lemons, do I add more salt into the jar or will the initial salting be sufficient?

Thanks lemon friend

[Anonymous No.17069075]

>>17068349

ill have to recover it but you can hit me up at [e-mail]. 20 yr old emails ftw.

[Anonymous No.17069125]

make candied lemons:
-slice lemons into thin rounds and remove seeds
-simmer in 1:1 sugar / water mixture for 15-20 minutes
-remove lemon slices from liquid and dry for a few hours to cool
-reserve liquid, it is now delicious lemon syrup

[Anonymous No.17069131]

>>17065504
Start a business making preserved lemon and sell it to restaurants in the cities

[Anonymous No.17070221]

>>17066213
>>17065101
this is basiucally what i was talking about
https://larderlove.com/lemons-in-oil/