Love how many lemons you have!! One day once I get the hang of my oroblanco I would like to get a meyer lemon, perhaps in the spring :) I bet the lemonade is so good!

MSUgrl

Not only is the lemonade the best the world knows; but the juice is sooo easy to store... for limoncello, or whatever. Just put the juice in quart or gallon ziplock freezer bags... lasts forever and no separation when you thaw it. Zest also stores the same, just take off the skin with a good vegetable peeler and freeze.

And : WHEN CAN I COME OVER FOR A POOL PARTY?

You creative thing you! What a bunch of beautiful pictures and oh yes, Lemons!

Yum and what fun it must be to get that much. What preceded that must of been just awesome! Fragrance.

Many hellos to you Patty,

Mike

That's exactly what we do, John! I freeze up 2 cups of lemon juice at a time, as that's what I use to make my "411" lemonade (4 cups water, 1 cup lemon juice, and actually about 3/4 cup Splenda). I double it so I have a gallon of lemonade at a time. Guilt-free lemonade. And I will grate the zest of the lemons I squeeze to use in cooking. Or, we use the peel for limoncello (we prefer to peel, then meticulously scrape off any pith, a bit easier we think). And, when am I getting your killer recipe, John?? Waiting.

Mike, you are always welcome to come over for a pool partry! Nothing like sipping ice cold limoncello on a hot day in a cool pool. And it is fun to have just a ton of lemons. I love the taste of the lemonade, it's not as acidic to me as regular lemons, and that sometimes can upset my stomach, so this to me is the perfect lemonade.

Patty S.

Patty,
These are Meyers; no need to scrape off the white part, as it is not bitter like Eurekas; just chop it up fine for your recipes or Limoncello.

I will send you my famous recipe, derived from a famous Italian restaurant family in Rome and improved by yours truly; but if you give the recipe to anyone else, I will cease to be your friend.

John

Hello Patty,

Wow, you have a lot of Meyer Lemons. I had about 6 lemons on my newly purchased Meyer Lemon tree and the wife and I made Meyer Lemon and Olive Oil Ice Cream. It sounded very strange but it is absolutely delicious.

If you really want an all natural and truely guilt free lemonade, try making your lemonade as normal but leave out the artificial sweetner. Instead, suck on a miracle fruit berry about 1 minute before you want to drink your lemonade. You swirl the miracle fruit in your mouth and on your tongue for about 1 minute and then everything that is sour suddenly tastes sweet. I tried this with my Key Limes and Meyer Lemons and the straight key lime juice tastes like Limeade and the Meyer Lemon Juice tastes like the best lemonade I'ver ever had.

Patty, you are already growing so many different fruit trees so why not add Miracle Fruit to your list. They are very easy to grow as long as you give them very acidic soil, similar to Blueberries. Once the plants are larger, they produce lots of miracle berries.
http://www.womentowomen.com/healthyweight/splenda.aspx
Simon

Hah, John! Mum's the word. I still scrape the pith off. We tried a batch with some pith and some without, and we could taste a difference (and I'm not a huge Limoncello connoisseur.) It takes a bit longer, but it makes for a very, very smooth limoncello. We still haven't finished up the Everclear batch, so interested to see how different that tastes, besides being more alcoholic. And Simon, I've heard about those Miracle fruits. An interesting option. I will look more into Splenda and it's chemical makeup. I'm an RN with some chemistry background. I'd use Stevia, but I hate the aftertaste. Maybe it's time to get used to it. Thanks for the link.

Patty S.

I'm with you on the pith, Patty. I haven't made a batch of limoncello in a while...I think I need to remedy that tragedy.

Patty, I'm with you on the Stevia. Hate the aftertaste! My husband is diabetic, and Agave Nectar makes things taste really good with good benefits.

I make margaritas with fresh limes, tequila, beer and Agave Nectar. It's a lot sweeter than sugar, so you use less. Substituting beer for triple sec also makes less sugar and a delicious Margarita!

Your lemons and lemonade are beautiful!

OH! I was at a spa a long time ago, and they had huge pitchers of ice water with lemon and cucumber slices floating around in it. Such a refreshing and healthy drink! I usually have some in my fridge. You can only have so many margaritas!!

Suzi

I wish I need to be creative one of hese days. I have two lemons on my meyer.

Agave is great, only it has proportionately the same amount of calories. I do use it in my coffee and tea, though. Trying to keep the calories down, and the insulin spiking down. Although agave nectar is sweeter and you use less, a Tbsp of Agave nectar has 60 calories, whereas a Tbsp. of sugar has 45 calories. Agave nectar is about 90% fructose and 10% glucose, and gets metabolized in the same manner as table sugar (or fruit sugars). So, health-wise, it's a wash. Same amount of calories, same insulin spike, same increase in blood triglyceride levels. And, as a diabetic, you have to be careful with Agave nectar. Stevia is much safer, but boy, you really have to get used to that weird aftertaste.

Patty S. (RN)

I'm going to have about 200 lemons this year and need suggestions, too! I cut them into quarters and freeze them, and make Moroccan preserved lemons as well.

Meyer Lemons do really well in my location, and large harvests are the norm. This is one fruit that I welcome in abundance and am happy to take the time to process. I have two other uses that folks might want to consider.

1. Lemon Bars: Tons of recipes all over the 'net. Meyer Lemons make these really special.
2. Lemon Ice Cubes: Juice up a bunch of lemons and freeze them in ice cube trays. Store the cubes in freezer bags. Plop a cube in a glass of ice water or in a frosty adult beverage for some extra zip.

If I had that many lemons, I'd make a few batches of lemon curd, which can be used in so many treats. My favorite recipe would be curd filled cream puffs, so easy to make.

Lemon icebox pie is another favorite. Talk about easy! Don't forget all of the lemony salad dressings, either.

Naturally, we MUST do something with all of those peels! :-)

The motto of the day should be 'easy peasy lemon squeezy '.

Hi, Patty,
I am SO jealous of all those beautiful lemons, and Meyermike and all of you others who post those lovely photos of your lemon trees. I hope mine will look like that again soon.....a few years ago, when I wanted to make Limoncello, I went to every drug store, grocery store and big box stores around here, looking for vodka, and everyone looked at me as if I was strange. Finally, in exasperation, I asked, "well where DO you buy liquour here"? Apparently, only in ABC Warehouse stores, contrary to Mich., where you can buy it almost anywhere. Sorry, for going off the subject.

Johnmerr, hello. Saw boxes of Meyer Lemons at Costco and quickly checked to see if they were yours! One day soon, I'm sure.

I finally repotted my Meyer Lemon again, and it seems to be doing a little better. The leaves are still yellow at the tip (will they stay like that, or will they turn all green if the cultivation is all correct?) I thank you all for your suggestion to move it to dappled shade. I still have not joined Photobucket to try and post photos.

Soussan.

Soussan,

LOL!!! at the liquor problem. I'm from Michigan too, and can't imagine not being able to get liquor or any other kind of alcoholic beverage from my party store (also another michigan term for all your non-michiganders out there, it means a small store that sells junk food and booze). I bet anyone who comes to Michigan to visit must think were all drunks or something, haha! That's so weird you buy liquor in ABC warehouses where-ever you are. Hope your lemon tree does better!

MSUgrl

Thank you msugrl. Now in VA. Enjoy your beautiful campus (in Spring)...
Soussan.

Thank you msugrl. Now in VA. Enjoy your beautiful campus (in Spring)...
Soussan.

I use those silicone cups that look like cup-cake liners. I put them in a muffin pan then add 2 Tablespoons to each cup then set them in the freezer. The easy way is to set the muffing tin on a good scale then add an ounce to each one. They pop right out of the silicone things then into a zip lock bag.

I guess I make about 50 of those during the season for cooking, marinades, sauces and such. I ran out this year.

Might try my hand at that Lemoncellia this year Patty. I am just about finished with this years wine. I am glad of that.

Thank you Soussan! it's beautiful in autumn too

UH uh, Randy! You can't make Limoncello until you learn how to spell it and pronounce it, lol.