So pretty! We have a huge tree and generally leave them on the tree until needed. When I have extra I like to juice and freeze into ice cubes. Perfect when you need some in a meal or want to make lemonade. I also zest first and dry the zest which is great thrown into recipes or used to make a lemon salt.

I don't usually have enough citrus available to can, but I like marmalade made with a mix of orange and lemon, and I like candied lemon peel.

I also make lemon curd and lemon pie and lemon bars and lemon chicken and lemon ice. I even made limoncello once! My favorite use for lemons, though, is just a slice or two in a glass of water, makes the water much more palatable for me.

Enjoy your harvest!

Annie

Wow, I’m jealous. Of all the things that cannot be grown in my zone, a lemon tree is the one I’d like to have. If I had all those lemons, I would make lots of limoncello — although you only need the rinds for that. I’d also make a batch of lemon marmalade, and all the foods that require lots of fresh lemon juice: hummus, tzatziki, kabobs, tabbuli, etc, and then lemon meringue pie, of course. Lemon curd, pudding/filling, sherbet. And with a plethora, I would also dry slices to use for holiday decorations. :)

Yes, there are lots of lemon desserts, but I rarely make them unless I can share with others.

My grandson suggested squeezing all AND freezing AND giving to him for lemonade. I suggested he and his brother come get them and make their own. (Wishful thinking on my part.)

I have many jars of kumquat marmalade left and so don't think I need to make more just yet. I do make lemoncello, and already have a jar of lemon syrup in the fridge.

I gave a bunch away today to friends, but they don't want a lot at once.

I do like the idea of lemon sherbert; I could freeze that. I've tried salted ones before and never used them except for one recipe. Perhaps sliced and stored in sugar?

I guess I will need to watch for recipes needing lemons. I did just make a chicken dinner thing that used two lemons and it was really good.

I do make lemon zest from all the skins... always, but I haven't made lemon salt... or lemon sugar. hmmmmmm How would I do lemon sugar without melting the sugar????

Kate, I came across how to make lemon sugar as I was looking for ideas to dehydrate oranges. Here's what I found: How to make lemon salt and lemon sugar

In addition to making plain dried lemon zest you can also make lemon salt and lemon sugar. After you’ve zested the lemons but before you dehydrate the zest, mix the zest with either sugar or salt.

For lemon salt, use the zest of 2 lemons to 1/2 cup of salt.

For lemon sugar, use the zest of 1 lemon to about 1-1.5 cups of sugar.

Spread the lemon salt or lemon sugar out on parchment paper and put in dehydrator on a low temp (125°F degrees) for about 10 minutes.

If you don't have a dehydrator use the lowest setting on your oven (170) and leave the door ajar.

It's from this website.

I've always wanted to try a lemon sherbet the way I saw Julia Child make it once on one of her shows. I remember her making a meringue as the base and it looked so interesting... I wondered what it would do to the texture of the sherbet.

Thank you, Lea. I’m going to try these.

PartyI can’t figure it either. I wonder what texture the final product had.

Kate, you need to find someone with too many eggs and then do a swap. :)

Party, is an experiment in order? I'm usually up for experiments.

Experiment over!

I found the recipe.... I think. toooooo much work!!!!!!

As suggested in the whole artcle (Not copied) take parts of one recipe and use it in another. Perhaps use the merangue part in a sherbet recipe. Below is the whole recipe as given:

Chantilly Meringuée or Elegant Ice Cream
-adapted from Mastering the Art of French Cooking, vol. 2

Special Equipment Needed
-a stand mixer is very helpful for this recipe. A hand mixer will do in a pinch.
-candy thermometer is very helpful unless you are familiar with finding the soft-ball stage using the ice water technique (which is actually quite easy)
-freezer-friendly containers for freezing the meringuée

Ingredients

For the Meringue Italienne
2 C granulated sugar
2/3 C water
¾ C egg whites–about 5-6 large or extra large eggs
big pinch of salt
¼ tsp cream of tarter
½ tsp vanilla extract

For the Chantilly Meringuée
1 recipe of Meringue Italienne
2 C chilled heavy cream
2-4 tsp vanilla extract
Optional: if you want to make this chocolate, ½ C unsweetened chocolate + ½ C semi-sweet chocolate, chopped)

1) To make the Meringue Italienne
Measure out all the ingredients before you start–this makes the process go much more smoothly
-combine the water and sugar in a large, heavy-bottomed saucepan and set over medium high heat
-do not mix with a spoon, instead, swirl pan slowly by its handle to mix the sugar and water
-continue to swirl the liquid as it comes to a boil
-continue to swirl until it turns from cloudy to clear
-stop swirling pan, cover, reduce heat to low and let simmer while you beat the egg whites

-in the bowl of the stand mixer, beat egg whites for about a minute–until they start to become foamy
-add the cream of tarter and salt
-beat, gradually increasing the speed to high, until the egg whites form stiff peaks
-beat in vanilla
-stop beating and go to next step

-remove cover from your sugar syrup, and insert candy thermometer if using
-raise heat and boil rapidly
-when the bubbles start to look thicker, watch the temperature or start dribbling drops into iced water
-boil until the mixture reaches the “soft-ball stage”–when it makes a definite but blobby shape when you try to form it into a ball under the ice water, or 238 degrees on your thermometer

-once the sugar syrup has reached the soft-ball stage, immediately start beating the egg whites again on medium speed
-carefully and slowly pour the hot sugar syrup in a thin stream into the egg white mixture as it beats until you’ve used all of the sugar syrup
-continue to beat the egg whites on medium high until shiny, stiff peaks form out of the mixture and the bowl is cool to the touch–about 10 minutes
-stop beating and set aside

2) to make the Chantilly Meringuée
-beat the cream until it has doubled in volume (don’t beat so long as to turn it into butter)
-beat in vanilla extract
-with a spatula, fold about 1/3 of the whipped cream into your Meringue Italiennemixture to lighten it.
-then scoop out the remainder of the whipped cream onto the meringue mixture and fold it in as rapidly and as lightly as possible–you want to try not to deflate the mixture too much
-once the mixture is combined, scoop it into a freezable container (we use a Tupperware container) and place in freezer until you’re ready to eat it. It will take a few hours to fully freeze, but even if it’s not fully frozen, it will still taste delicious

For the optional chocolate version:
-when you come to step 2, making the Chantilly Meringuée, melt the chopped chocolate in a double boiler or a heat-proof bowl set over a pan of simmering water until just melted
-beat the melted chocolate into the cream
-then follow the remainder of the Chantilly Meringuéeinstructions for folding the cream into the meringue mixture

Kate, "Experiment over" -- does that mean that you actually made it?! The recipe I saw Julia make was much simpler -- so simple that I'm certain I wrote it down on a small slip of paper and put it in one of my recipe boxes. Let me think about where that recipe might be....

In this case I meant that I was not going to do that for a Sherbert.

I might try whipping the eggs whites before adding the rest to make Sherbert tho'. I use an ice cream maker and not sure how much that would deflate the eggs anyway. That experiment I might try.

I wonder how using my lemon syrup instead of sugar would work? hmmmmmmm

I have made a lot of ice cream but have never made sherbet. I just went through my recipe boxes and found some lemon sherbet recipes, but nothing with egg whites or meringue. i did, however, just find this in my Creative Cooking Course cookbook:

Preserved lemons? Frozen slices for adding to g and t or summer drinks?

That recipe sounds interesting, Party. It would be good on a hot summer day.

I like your idea, Floral. I make a huge jar of lemon water when we have guests, and something like this would work really well. Actually, I could freeze small blocks of lemons in water for that, but also freeze indidvidual slices for other things.

Party, I was copying your recipe into my iPad. I found this recipe for Lemon Ice cream that I know is really good. I haven’t made it in awhile, but I’ve always made it in my machine.

🥰 Sooo good lemon ice cream

mamapinky0July 15, 2018

No churn.

1 Tablespoon finely grated lemon zest

1/4cup freshly squeezed lemon juice from about 2 lemons.

1cup sugar

1/8 teaspoon table salt

1 cup heavy cream

1 cup whole milk

Whisk together lemon zest, lemon juice, sugar, and salt.

In seperate bowl whisk cream and milk just until incorporated together.

Slowly whisk cream mixture into lemon mixture until you no longer hear or feel the sugar against the bowl about 2 minutes.

Pour into a 8 inch metal baking pan, cover tightly with foil and put in freezer... after a couple hours the edges should be froze firm and the middle mushy. Stir it up recover and put back in freezer until frozen about an hour.

Or make it in a machine.

I've been working on some of your recommendations.

Lemons in fermenting jar coated in sugar and becoming whatever.

A jar of end pieces and scraps in Vodka.

Lemon Rings frozen and put in bag for future refernence.

I still want to make the lemon sugar and lemon salt. (I wonder if a little jar of that might be a good Christmas gift?)

OH! I forgot that I froze lemon rings in pots of water to add to summer water jars.

I was going to suggest trying lemon slices covered in sugar, like you have in the jar, but I wasn’t sure it would produce the right result. That’s how I make my cherry preserves — from The Joy of Cooking book.

My grandpa used to make lemon juice ice cubes from his Meyer lemons.

And I have a recipe for lime cordial that's just lime juice, strips of peel and sugar. Thinking lemons could be prepared similarly...?

Lime Cordial

2 1/2 cups lime juice

2 cups sugar

1/4 cup zest

pinch salt

I put all the ingredients in a 1 quart canning jar and shake well, then refrigerate 12 - 24 hours, shaking a few times a day until the sugar dissolves completely. It lasts around a week and a half, but I've kept it a bit longer than that.

I use it as a concentrate for limeade.

Like your grandpa, I do make ice cubes from all my citrus; they come in very handy. And, I have a lime tree too and will try making that cordial.

I don't think I mentioned that I also made the Lemon Salt and Lemon Sugar. I haven't used either yet. It's fun to try new things... and I have!

Kate, if you ever figure out how to make the perfect lemon-pepper seasoning, please remember me at xmas. lol! My BF loves my lemon-pepper chicken, but I generally just use whatever jarred L-P seasoning I can find and doctor it with some of my fresh or dried lemon rind. :O)

And I notice that your lemons are all in metal containers, so please let me know if you need, or would like a basket! either decorative or functional. :)