Your favourite lemon recipes?

[BilliGoatsGruff]

My uncle recently gave me a grocery bag full of meyer lemons and I don't know what to do with them all! There's only so many that I can give away. If anyone is willing to share they're favourite lemon recipes, I'll give them a go!

[rrussell1962]

Marmalade.

[michaellxv]

Lemonade
Squeeze them and freeze the juice in an icecube tray

[inertia8]

Lemon butter, jar it up and keep in the pantry for ages.

[BilliGoatsGruff]

Do you use egg yolks? The recipe I have uses 4 egg yolks and it only lasts in the fridge for 2 weeks. Of course it never really lasts that long; but I've had a hard time finding something with a longer shelf life.

[BilliGoatsGruff]

I found a lovely recipe for lemon lime marmalade that I'm going to try :) thanks for the great idea!

[OzStarGazer]

I am not an expert because I don't like to cook :), but I've just found this site http://www.taste.com.au/recipes/collections/lemon+recipes and I think some recipes look tasty.

[LewisM]

Old one i used to cook: marinate a chicken breast in soy sauce, garlic and ginger. Add 4 slices lemon while marinating. Cook in oven dish wish the soy and lemon. Pretty yum.

[BilliGoatsGruff]

I go on the Taste website all the time :) there's a lot of nice recipes on there.

[BilliGoatsGruff]

That sounds amazing! My fiancé would love it :thumbsup:

[trent_julie]

Can I use my eq6 in any of these recipes?

[dannat]

Marmalade..blah

1. Lemon tart
2. Lemon slice

[blink138]

gin and tonic!
cheescake
lemon butter
pat

[rrussell1962]

As a rough guide if you are making chunky marmalade with the peel in, 2kg of citrus with 2 kg of sugar makes just over 4 normal sized jars once it has set. Roughly. Equal weights of citrus and sugar makes a lovely zingy marmalade. I hope you like toast!

[BilliGoatsGruff]

Who doesn't like toast? :lol:

[BilliGoatsGruff]

I'm sure you could try ;)

[LewisM]

Or you could make lemon, lime and bitters the REAL way.

But I like Pat's first idea... now where is my Beefeaters 24...

[LewisM]

I had 2 lemons of NEQ6's, so I guess there is relevance.

[BilliGoatsGruff]

Hahaha it seems that we can turn anything into a thread about astronomy!

I'm going to make lemon slice tomorrow to hand out over the weekend. It's all good and well to make these things, but someone has to eat them and my waist line wouldn't appreciate it if I didn't share :rofl:

[Chif]

This!

[BilliGoatsGruff]

It's definitely on the list! :D

[Moon]

limoncello. It's really easy to make!

[trent_julie]

That's a lot of tart!

[ZeroID]

We use heaps of lemons. Instead of salt in cooking. Got a lovely lemon chicken stir fry and Greek fish dish on onions, garlic and pasata using lemon zest and juice. That was Wednesday night, fish night. :thumbsup:
Google Healthy Food Guide NZ and search on there. www.healthyfood.co.nz (http://www.healthyfood.co.nz)
Carrot cake with lemon icing and zest on top, or banana cake

Now I'm getting peckish :P back shortly ....... yumm

[inertia8]

Our recipe uses eggs and I remember it being stored in the cupboard for ages and I'm still here :)

[Kunama]

My 2 favourite Lemon recipes:

1: Freshly cooked Battered Whiting Fillets with Lemon Juice
2: Freshly opened Corona with Lemon Wedge

Not necessarily in that order !

[Kunama]

One more (my third favourite use for lemons)

8 Litres Water
500 g Brown Sugar
500 g White Sugar
3 or 4 Lemons
1/4 tsp Fresh Yeast
handful of raisins

Wash the Lemons and cut into thin slices and set aside for now, save any juice !!
Pour the sugar and brown sugar into a very large saucepan,
Boil 4Litres of the water and pour into the saucepan onto the sugar,
Add the lemon slices and any juice
Add the rest of the water (tap temperature is fine)
Dissolve the yeast in tepid water
add the dissolved yeast into the pot

Cover with a lid and leave for 24-30 hrs at room temperature

Prepare enough bottles (Grolsch beer bottles are the best as they have resealable swing-top caps) and

it is very enjoyable building up a stack of bottles !!!!!

After minimum of 24hrs place 3-6 raisins and a teaspoon of sugar into each bottle then fill each bottle (strain though a sieve) with the now slightly fermented liquid,
cap the bottles and store at room temp for 3 days or in cooler climates for a week.

When the Raisins rise to the top the drink is ready
Serve at room temp in winter or chilled in summer.