Too Many Lemons

9 years ago

I have a Meyer lemon tree. It's the most prolific I've ever seen, with beautiful juicy fruit. It's 10 years old now, and I keep it hard-pruned to no more than a metre tall and about the same width. But every winter (right now, here in Oz), it produces probably 100+ fruit. You can't see green leaves for the yellow fruit.

I make copious amounts of Indian lemon pickles, freeze the juice in ice-cube trays for future use in stews, curries and soups, make preserved lemons (how on earth do I use those?) I've made lemon cakes and biscuits (although I don't have a sweet tooth at all and live alone, so those are never finished.) I eat fish maybe once a week, so the fillets get a good spray.

I could make marmalade, but can't stand eating it. I try to give fruit to my neighbours, but now when they see me approach with bags, they draw the blinds and don't answer the door. (A bit like summer zucchini season, but that's another story...) I suppose I could approach strangers in the street, but that'd probably get me arrested.

So, have I exhausted my options, or do any of you clever cooks here have other options?

I'd be eternally grateful...

Featured Answer

Lars

9 years ago

I freeze lemons whole, and that way I preserve both the juice and the zest, and it is easier to do. I put the whole lemons (usually 4-5) in a Foodsaver bag and freeze them that way. To defrost, I put one lemon in the microwave for about 10 seconds, and I can zest it at that point. If I want to defrost it completely, I microwave it for 10 seconds more, but then the rind is too soft for zesting, although you can use a knife to cut it into julienne strips. I only have Meyer lemons on my tree for about six months of the year, and I rely on frozen lemons for the rest of the year. I also have a Eureka lemon tree, but it is not as prolific as the Meyer.

Lettuce (if I grow it) is a winter crop for me too, along with parsley and cilantro. I eat salads all year - I was unaware that there was a "season" for salad. Lettuce here is more expensive in the summer.

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Comments (22)

annie1992
9 years ago
last modified: 9 years ago
shax, I don't really have great suggestions, but those are absolutely beautiful! I can't grow them here in Michigan, of course, but we love them.

I make Colleen's lemon "butter", which we call lemon curd, and my daughters eat it like it's pudding. I have a recipe to can a lemonade/strawberry concentrate and an awesome gluten free recipe for lemon bars, but if you don't have a sweet tooth it makes a BIG pan full. If you drink, you could make limoncello.....

I don't use a lot of lemon because my Mother is allergic, but I'm sure there are people here that will have a ton of ideas!

Annie
shaxhome (Frog Rock, Australia 9b) thanked annie1992
shaxhome (Frog Rock, Australia 9b)
Original Author
9 years ago
last modified: 9 years ago
Thanks, Annie! Just googled a limoncello recipe, and looks to be the job. They even recommend organic Meyer lemons.

The Recipe

I'll send you a bottle in a few months!
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veggiegardnr
9 years ago
A lemon sliced up and placed in a pitcher of water, with plenty of ice, makes a refreshing drink when it's hot. You can also squeeze the lemons and freeze the juice and use the juice to make things later. A big pitcher of lemonade (made with splenda or sugar, depending upon your preferences) will use a fair amount of lemons.
shaxhome (Frog Rock, Australia 9b) thanked veggiegardnr
shaxhome (Frog Rock, Australia 9b)
Original Author
9 years ago
Unfortunately, my lemons (and oranges) choose to be at their peak in mid-winter. It's -6C most mornings here now, so a pitcher of ice-cold juice couldn't be further from my mind.

Equally exasperating, lettuces are also a winter crop, which always puzzles me as to who wants a salad in mid-winter? As soon as our weather starts heating up, the lettuces bolt and the fresh citrus is just a memory...
User
9 years ago
last modified: 9 years ago
What are Indian lemon pickles?

I have a tree too. Like you I freeze the juice in cubes to use year round in salad dressings and various recipes. I was going to make limoncello last year, but after buying a bottle from Trader Joe's and tasting it I thought better of the idea. Maybe TJ's wasn't the one to try for the first time, but it is what it is.

I don't care for marmalade either, but I do make lemon curd to use in frozen lemon cream sandwiches. The curd freezes for up to a year with no loss in flavor or you can make it fresh with the frozen lemon juice cubes.

Btw, I serve salads year round. I can only grow lettuce in the cooler months, but I buy organic Romaine the rest of the year.
shaxhome (Frog Rock, Australia 9b) thanked User
Jasdip
9 years ago
Oh, what a tree!!! I can't help you with many ideas, I always buy bagged lemons just to freeze the zest and juice in ice cubes. I've never seen Meyer lemons here at all (in Canada) but I've heard of them from this forum. I gather they're a little sweeter than regular lemons.

When you've got that many, I'm at a loss what to do with them. What's that other thing, oh Preserved lemons. I think they're in a brine of some sort.
shaxhome (Frog Rock, Australia 9b) thanked Jasdip
shaxhome (Frog Rock, Australia 9b)
Original Author
9 years ago
last modified: 9 years ago
CindyMac...this lime pickle recipe is almost the same as how I make lemon pickles. Obviously use lemons to replace the limes, and I add a few bits like diced chillies and black peppercorns, but essentially this is it. If I were to follow this recipe, I'd use 12 lemons and double all the other ingredients. My Indian friends ask me to make it often, and I've caught them eating it straight from the jar with a spoon...

Indian Pickles
User
9 years ago
Shaxhome, thanks! I may try that this winter. It sounds intriguing.
shaxhome (Frog Rock, Australia 9b) thanked User
mamapinky0
9 years ago
Can lemons be sliced, dehydrated, and sugared for a candy dish during holiday time? come to think about it I don't think I've ever seen dried lemons, but what do I know. Lol
shaxhome (Frog Rock, Australia 9b) thanked mamapinky0
jakkom
9 years ago
last modified: 9 years ago
1) Prune your lemons back. When they're forming into small green buds, just break off all but one or two per cluster. You'll get fewer but bigger Meyers.

2) Admittedly this will make Meyers fruit even more vigorously, but are you sure you're feeding your Meyer appropriately? It looks very chlorotic in the photo.

Only the young growth on a Meyer is light green. The new growth is red-tinged, it opens a true spring green, then darkens into deep green. In full flush mine often look chlorotic as so much energy is going into fruiting, so your photo could just be a 'portrait in season'.

But mine look like this in mid-season. Any lighter, and they get an immediate dosage of liquid iron:

I don't know where you live, but in our area, Meyers are A Big Thing. Many restaurant chefs are happy to take as many bags as a homeowner can spare. Even one of the local pasta companies wants them, as they make a fresh lemon linguine that's a very popular item.
shaxhome (Frog Rock, Australia 9b) thanked jakkom
writersblock (9b/10a)
9 years ago
last modified: 9 years ago
make preserved lemons (how on earth do I use those?)

Tagines!

Here's one:

https://cooking.nytimes.com/recipes/6555-chicken-tagine-with-olives-and-preserved-lemons

and there are lamb and all sorts of other versions, if you just google "preserved lemon tagine."

Any kind of lemon makes a super air freshener if you just cut them up and boil them a while. Great way to get rid of any lingering cooking odors.

ETA I'm too lazy to search for it, but whgillie on the FL gardening forum posted a beautiful meyer lemon tart made with sliced lemons, not lemon curd-type filling.
shaxhome (Frog Rock, Australia 9b) thanked writersblock (9b/10a)
mamapinky0
9 years ago
I have made a sort of lemon air freshener. ..put cheap vodka in a canning jar, cut up some lemons and add to vodka cap and let steep in a dark place for at least a few weeks. I put baking soda in a small cute dish/wine glass ect add a few drops of the vodka lemon juice and it will freshen the air.
shaxhome (Frog Rock, Australia 9b) thanked mamapinky0
ruthanna_gw
9 years ago
What a magnificent bounty of Meyer lemons you have on your tree! I have made many dishes (both sweet and savory) from this outstanding 2005 lemon recipe thread. Lemon Recipes
shaxhome (Frog Rock, Australia 9b) thanked ruthanna_gw
Gooster
9 years ago
I posted a similar question when I had an unusual bounty -- made the limoncello and it still in the freezer, waiting to be tossed :) Do use the frozen juice and frozen lemons, per Lars suggestion. Also the lemon curd, tagine and dishes in the thread above. The chicken piccata and various braised variants (with thyme or rosemary) also make for a good wintery dish. Thepasta dish with lemon, bacon and brussels sprouts is wonderful and not heavy.
shaxhome (Frog Rock, Australia 9b) thanked Gooster
shaxhome (Frog Rock, Australia 9b)
Original Author
9 years ago
last modified: 9 years ago
Many thanks for all the suggestions and links. I'll be doing lots of experimenting with these for a while. And I never thought of freezing whole lemons...will bag some and do that today.

The tree isn't chlorotic, it's thirsty! I live totally off-grid, and the only water for my house is what falls from the sky to my roof and then into tanks. It hasn't rained here since early April, so my garden is just surviving with left-over dishwater and a bucket at my feet in the shower. This little tree has powered on like a champ, although the fruit size is the smallest it's ever been. But I've lost all my crops of onions, garlic, carrots and broad-beans (fava). And the fish in my small pond are learning to walk...
plllog
9 years ago
You can also make lemon paste which is wonderful to cook with. Reduce some of the water from a large amount of lemon juice at low heat. Put in a jar covered with cheesecloth and put in a dehydrator, or a freezer or fridge if you have an evaporator run unit. Evaporate until it's the consistency of honey.
shaxhome (Frog Rock, Australia 9b) thanked plllog
User
9 years ago
last modified: 9 years ago
Ruthanna, that thread was a trip down memory lane ... san, carol, woodie (I make her picatta on a regular basis, but now I add capers), stacy, debbie, sue, weed, cindyny, lee, nancy, linda (doucanoe), jessy, beverly, etc. I see some of them on FB and some in my recipe binders. Thanks for sharing!
carolb_w_fl_coastal_9/10
9 years ago
I was going to suggest lemonade too. That uses the largest amount of lemons @ a time, IMPE. I had a Meyer lemon tree for many years until it finally gave up the ghost (it was over 40 years old). When I had too much fruit, I would take a bunch to work & make homemade lemonade w/ the kids @ playcamp.

Here's my recipe - also you don't have to put as much sugar in as called for:

Lemonade / Strawberry Lemonade

yield: 1 gallon

Ingredients:

2 cups fresh-squeezed lemon juice (approx. 6-7 lemons) - save some peel for flavoring

2 cups sugar

water

ice

1-1 1/2 cups fresh or frozen strawberries - if frozen, thaw berries before using

Basic Lemonade Recipe:

Pare several thin strips of lemon peel from lemons, using a vegetable peeler or paring knife, set aside.

In a heat-proof bowl, measuring cup or pan, mix sugar with 2 cups boiling hot water & pieces of lemon peel. Stir until dissolved completely & set aside to cool.

While syrup cools, juice lemons, measure & put lemon juice in a 1 gallon pitcher or jar, then add sugar syrup with peel, stirring well.

Add water & ice to make 1 gallon.

Note - lemon peel adds extra lemon flavor

Strawberry Lemonade

Follow directions above, but before adding water & ice, add well-crushed or pureed strawberries to lemon/sugar mixture, mix well, then add water & ice to make 1 gallon.

Note - For best results, puree berries in a blender w/ some of the water, then add to rest of ingredients - use more water to rinse out blender container , then use that water for lemonade, so you don't lose any of the berry flavor.

You may use other berries or soft fruits instead of strawberries .

Also, FWIW, Around here, people will put a box of excess fruit from their trees by the curb w/ a 'FREE' sign & some plastic bags for the taking.
shaxhome (Frog Rock, Australia 9b) thanked carolb_w_fl_coastal_9/10
jakkom
9 years ago
Actually, 40 yrs is not long for a citrus tree, even Meyers. But Meyers are super-hungry because they are bred for early (and often) fruiting. Regularly fertilized and with minimum care, a Meyer will easily live 75 yrs. or more.
carolb_w_fl_coastal_9/10
9 years ago
It may have succumbed to Citrus Greening. I lost a nearby red grapefruit around the same time.
basilcook3
9 years ago
Strawberry lemonade!!!!! Sorry that's the only idea I have since I've been craving it...

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Too Many Lemons

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