KAW..when life gives you lemons...

10 years ago

I make preserved lemons !! There is a man in Mobile who brings his gorgeous Meyer lemons up here to my little farmer's market to sell. Last year I made one pint jar of preserved lemons and 4 qts of lemon curd. I bought a bag this AM and plan on getting a huge basket of them after Thanksgiving as I don't have any more time today. But I had to share these great pics :) Wash and stem and cut in 1/8ths if they are huge like mine are. Layer in a sterilized qt jar ( note I doubled the size this year ! ) Use the salt/juice mix from last year and add more as needed. Press down firmly and add enough juice from some squeezed Meyer lemons to cover. Rotate jar several times and press down some more. Leave at room temp for 4-7 days and rotate daily. Keep in dark place. Refrigerate after the week is up. Longer you keep them the better they get. To use remove from jar and throw away pulp . Wash lightly to rinse off excess salt and mince. Add to anything that needs lemon. Below are pics.

The pasta dish DH made is from our son's repertoire. Shrimp and homemade fettuccine with capers and preserved lemon and white wine and one hot chili and minced onion and garlic and salt/pepper . Thicken sauce with a touch of cornstarch. Hm..I think that is all he puts in. Oh garnish with cilantro and a slice of homemade sourdough bread. Hope you enjoy and if you have any questions let me know. Oh and the lemons you squeeze should be zested first as you are going to need the zest for the lemon curd. I will take pics of that next week when I make it . c

This post was edited by trailrunner on Tue, Nov 26, 13 at 20:28

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Comments (29)

deedles
10 years ago
Can I have your son? Like just for a month or so? I'll give him back eventually, promise.

That looks unbelievably delicious. What is on the right side of the plate... fish?

I am so hungry right now. Boohoo.

I have a little meyer lemon tree in a pot... 5 lemons on it this year! Maybe I should try the preserved lemons when they ripen. So, you don't use anything but the rind? Or you can use the juice, too?
mtnrdredux_gw
10 years ago
This is better than FoodTV. You should do a pilot for them.
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The first link is for making/using lemon curd: http://ths.gardenweb.com/forums/load/cooking/msg0117114015932.html This one is for making/using limoncello: http://ths.gardenweb.com/forums/load/cooking/msg0323334527237.html Here is a recipe from 2011 for a pudding cake--looks good! Posted by doucanoe (My Page) on Sun, Jan 23, 11 Made these last night, a light, elegant, and as it turns out, a super easy and wonderful dessert! Made six, brought the remaining four to my mom's for dinner tonight with mom and my sister. Still fabulous! If you are looking for something ridiculously easy, super good and actually not too bad as far as calories and fat, this is a keeper recipe! Image Hosting by PictureTrail.com Meyer Lemon Pudding Cakes 1/3 cup sugar 1/4 cup sugar, plus additional for ramekins 1/4 cup all-purpose flour 1/4 teaspoon salt 2-3 Meyer or regular lemons 3 large eggs, separated 2 tablespoon butter or margarine, melted and cooled 1 cup whole milk 1 pint raspberries, for garnish Fresh mint sprigs, for garnish Preheat oven to 350 degrees F. Grease eight 4- to 5-ounce ramekins; sprinkle with sugar to coat bottoms and sides. Shake out any excess. In small bowl, whisk flour, 1/3 cup sugar, and salt. grate 1 1/2 tablespoons peel and squeeze 1/2 cup juice. In large bowl, with wire whisk, beat egg yolks and lemon peel and juice. Whisk in butter and milk. Gradually whisk in flour mixture. In another large bowl, with mixer on medium speed, beat egg whites until foamy. Gradually beat in remaining 1/4 cup sugar until soft peaks form when beaters are lifted, about 2 to 3 minutes. Add one-third beaten whites to yolk mixture and, with rubber spatula, stir gently until incorporated. Gently fold in remaining whites until just incorporated. With ladle, divide batter evenly among prepared ramekins. Arrange ramekins 1 inch apart in large (17-inch by 13-inch) roasting pan. Fill pan with enough hot water to come halfway up sides of ramekins. Carefully transfer pan to oven and bake 30 to 35 minutes or until cakes are golden brown and tops rise 1/2 inch above rims. Cool cakes in pan on wire rack 5 minutes. With sturdy metal spatula, carefully remove ramekins from pan with water and transfer to wire rack to cool 15 minutes longer. Run thin knife around edge of 1 ramekin. Place small serving plate on top of ramekin and invert plate and ramekin together; remove ramekin. Repeat with remaining ramekins. Garnish each cake with a couple of raspberries and a mint sprig; serve warm. Recipe for Lemon Brownies from a lady I really miss! Lemon Brownies Marilyn-Cooking Forum 1 1/2 cup all-purpose flour 1 1/2 cup sugar 1 teaspoon salt 1 cup (2 sticks) butter; room temperature 4 eggs Juice from 1/2 lemon Zest from 1 lemon 1 cup powdered sugar 2 tablespoons fresh lemon juice Additional lemon zest for garnish Preheat oven to 350�. Grease and flour the bottom only of a 9X13X2-inch baking pan. In a mixing bowl, stir together flour, sugar and salt; add butter. Stir together eggs, juice from 1/2 lemon and zest from 1 lemon; stir into batter and pour into prepared pan. Bake for 30 minutes or until set. Remove from oven and cool on a rack. When brownies are cool prepare glaze by stirring together powdered sugar and 2 tablespoon lemon juice; drizzle over brownies and sprinkle with additional lemon zest. Another goodie from about the same era: GLAZED LEMON LOAF WITH RUM ================================== Note: This cake is also nice with the addition of poppyseeds. Make sure the poppyseeds are not stale. 4 cups all purpose flour 3 tablespoons baking powder 1 teaspoon salt 1 3/4 cups cup sugar 2/3 cups melted butter 4 eggs, lightly beaten 1 1/2 cups milk 1/2 cup rum Grated zest of a lemon 1 tablespoon real vanilla Lemon Glaze 4 tablespoons icing sugar (powdered) 2 tablespoons rum 2 tablespoons lemon juice Preheat oven to 350°F. Lightly grease 3 or 4 loaf pans (depending on size) Into large mixing bowl, sift together flour, baking powder, salt and sugar. In separate bowl, blend butter, eggs, milk, rum, lemon zest and vanilla. Add the liquid ingredients all at once into dry ingredients. Blend just until moistened. Turn into prepared pans and tap pan to smooth out mixture. Bake 60 to 65 minutes, or until toothpick inserted into centre comes out clean. Let cool slightly in pan, and then remove and place on a wire rack to cool. Poke top in several places with a toothpick and brush with lemon glaze while still warm. Glaze, Blend ingredients until sugar is dissolved. Servings: 4
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smiling
10 years ago
Oh that looks SO good! I just love the taste of Meyer lemons, they make so many wonderful recipes. One of my real favorites is a Meyer Lemon Ginger Marmalade, friends ask for multiple jars to get them through the year... Here's a link to one recipe:

Here is a link that might be useful: WS Meyer Lemon Ginger Marmalade recipe
User
Original Author
10 years ago
thank you mntrd !! what a sweet thing to say.

smiling..I am SO glad you posted that. I will let you know how it turns out. I can have as many lemons as I want and have time to process. Thank you !!

deedles..he is SO busy at the new restaurant Acre that there is no way I get to see him either. We just home from there...and I took supper to them :) I edited the post...that is a piece of homemade sourdough ..it fell over and I didn't take another pic :) This is such a simple yet incredibly tasty meal. You only use the rind when you cook. The pulp gets ooooooy and no good. You reuse the salt/juice to cure the next batch and the next forever but you can't cook with it...way too salty briny. You have enough to make either a pint or half pint jar. It is a scant tablespoon of kosher salt per lemon and fill the jar to the top with more juice from the lemons. You can also use good quality unwaxed organic regular lemons..but I love the Meyer. Good Luck ! c
oldbat2be
10 years ago
Drooling at this end....Yum!
cat_mom
10 years ago
Nice!!!! :)
User
Original Author
10 years ago
thank you oldbat and cat !! DIL and I are going to work together to make some more treats next week so stay tuned . c
eandhl
10 years ago
That looks delicious!
User
Original Author
10 years ago
They will be in a month of so. Have 2 qts so far. Will be doing a lot of different things come next week with the lemons and the 25# box of Pink Lady apples I got for $10 !! Thank you Holly ! c
justmakeit
10 years ago
Those are the most gorgeous lemons I have ever seen! And the shrimp dish looks pretty amazing too. Preserved lemons are one of my all-time favorite condiments. I started making them about two years ago -- I felt very brave when I made my first batch :-)

I didn't realize you weren't supposed to use the insides of the preserved lemons, though. I use the rinds in Deborah Madison's Lentil, Roasted Beet and Preserved Lemon salad, and the insides go in the lemon vinaigrette that dresses it.
User
Original Author
10 years ago
well justmakeit..I have since read that others use the pulp in their dressings so I think it is ALL good ! I am looking forward to having a huge basket of them next week. Hope that the rain and cold don't ruin them .c
justmakeit
10 years ago
I'll keep my fingers crossed that they're in good shape next week. And if you just can't figure out what to do with all of them, I'd be happy to take some off your hands :-) We don't get a lot of local lemons in November in Chicago.
User
Original Author
10 years ago
oh..just I didn't know you are in Chi-town ! We have a great friend in Ravenswood Chicago. We were there for a week a couple years ago. I love Chicago ! You need a FL connection :) Really cheap lemons...or maybe CA...c
jejvtr
10 years ago
Caroline you bring such love and warmth to your dishes and to this site.

What a testament to your good parenting

I have always had a love for food and creating dishes, you just bring it to a whole new dimension - Who instilled that in you?

Happy Thanksgiving
User
Original Author
10 years ago
jejvtr...I don't even know how to respond...your post is a gift to me. Thank you. I don't know that I was ever a good parent...what I am NOW is a good companion . I can't go back and undo...all I can do is move forward one step at a time. Your post means more to me than you can know. thank you. c
alex9179
10 years ago
Ooooh! I need to look into this.

My Meyer lemon bush is loaded for it's tiny size and I was trying to figure out what to do with them. Used one for the fresh cranberry garnish.
I know nothing about canning or preservingÃ¢ÂÂ¦I'm such a child of the convenience age! My oven has instructions on how to sterilize jars, though.
User
Original Author
10 years ago
alex it really is easy to do the preserved lemons. In fact I was just reading a bunch of different ideas for how to do them and ran across a great method I am going to use for the next jars.

Take a plate and put sea salt on it. Cut the lemons in 1/4th or 1/8ths depending on the size...mine are huge ! Then take each slice and press it gently into the salt on each cut side and drop into jar. Pack them in that way and pour over lemon juice from the ones you saved aside for that purpose to fill the jar. Sea salt dissolves quicker than kosher and this is an easier technique than the one I used. Make sure the lemons are submerged. Rotate jars a couple times a day. Kitty Morse Moroccan chef says to leave them in a dark place out of the fridge for 30 days....then put in fridge. Good Luck and please post pics ! Would love to see a pic of tree.
c
alex9179
10 years ago
That sounds like my speed, and how gorgeous! I've still got some green on mine, but they're getting closer to ripe every day.

This little guy is only about 4 ft tall.
User
Original Author
10 years ago
WOWSER!!!! You are in business !! Google Meyer lemon best recipes and you will find a ton of ideas. Good Luck ! c
elphaba_gw
10 years ago
I've ALWAYS wanted to make preserved lemons. Thanks for posting. I'm saving this and when I get my kitchen back, hope to follow your tips/recipes. Everything looks delish!
User
Original Author
10 years ago
Thanks elphaba ! Make sure and do a KAW ! :) c
a2gemini
10 years ago
Trail- you are absolutely amazing and an inspiration to us all!
I will have to look for Meyer lemons but don't think I will have time
I will be watching again next year!
bicyclegirl1
10 years ago
Oh YUM! That shrimp dish looks delish! I was just reading a recipe recently that called for preserved lemons. Thank you for posting the recipe. Unfortunately, my kitchen is in the process of being demolished so it'll be awhile before I can make them, but when I have my new kitchen, it just might be one of the 1st things I make...then the shrimp dish! Your son sounds like a very talented chef! Thanks again for sharing the recipes.

alex, that tree is unbelievable! I'm getting a Meyers Lemon tree now!!
peony4
10 years ago
Thank you! My access to Meyer lemons is only the once-a-year variety that ends up in my local grocer. I appreciate these ideas for preserving them beyond that.

I LOVE lemons. I was raised on several acres in the country, and when our Labrador encountered "something" in the woods he adored, he would lay down and roll around in it. This is how I picture my love for lemons. :-)
User
Original Author
10 years ago
a2 ..you are too kind ! Get some just to enjoy them in tea etc. They really are SO different from a reg. lemon. Also you can zest and freeze it and the juice for later.

bicycle...thank you ! He is indeed quite the chef.

you are welcome peony....please post pics ! c
chicken1020
10 years ago
trailrunner...have you tried Moroccan chicken with preserved lemons and olives. I could eat it everyday! Your shrimp dish looks too good.
User
Original Author
10 years ago
No I haven't . I didn't even think of it..smacks forehead. I have Kitty Morse's book so will give it a look see. We usually just improvise and also I only made a pint last time...I am way more prepared this time ;) c
a2gemini
10 years ago
Trail - I hope I don't miss the season - I do freeze fresh squeezed lemon juice and love those Meyer lemons! I have a great recipe for Meyer Lemon cookies (OK, I snagged from the internet)
User
Original Author
10 years ago
Oh please link the recipe..I didn't see one on my look see for more ideas. I haven't gotten back over to market yet. I also have the 25 # of apples to do and I am teaching bread making, sourdough, at my house tomorrow ! I taught first day today and it went very well. Who knew..my first time ever doing this :) c

KAW..when life gives you lemons...

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deedles

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KAW..when life gives you lemons...

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