I was gifted with a lot of lemons from my neighbor’s tree last week. I didn’t realize just how many I had until I washed them all! What the heck was I going to do with all those lemons?
So far, I have started Lemon Wine. I used this recipe:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The second thing I did was make Canned Lemon Curd.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Right now, I have some Bitter Orange Marmalade (Orange-Lemon Marmalade) going in my crock pot (because my stock pot has the wine in it). Not sure if it will get hot enough to thicken, so I may have to separate and cook in batches. This recipe I got out of Stocking Up III by Carol Hupping and the staff of the Rodale Food Center. I used Mandarin Oranges, since I had a lot of those that needed to be used.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The next (and I hopeful final) recipe I will be making is a Lemon Meringue Pie. I’ll be making this one tonight, using a recipe out of The Joy of Cooking (which is basically this recipe by Alton Brown):
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I was wrong! One more recipe, since there were just a few lemons left over. I made Lemon Extract! I remembered a wonderful Lemon Poppy-seed Bread recipe an online friend of mine gave me (I don’t have permission to post it here) and my lack of the necessary ingredient Lemon Extract. So, I made some!
Lemon Extract
Ingredients
Instructions
-
Use a vegetable peeler, sharp knife, or cheese grater to remove the zest off the lemons (ensure there is no pith, or it will make this bitter).
-
Place in a sterilized pint mason jar, and pour vodka into jar.
-
Place the cap and ring on the jar and leave for two weeks (shaking occasionally).
-
Strain into a dark colored bottle.
Note
This should keep for about a year or more if you store in a cool, dark place.