Too many lemons

Hey Culinaly, recently I bought a new house and out the back there's a lemon tree. It's coming to that time of year now and I have DOZENS of lemons ripening and I have no idea what to do with them.

Send me all of you recipes that use lemons, lemon juice and other fresh lemon products. Food, drink, margaritas I don't care

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  1. 4 weeks ago
    Anonymous

    1 part lemon, 1 part sugar, and 5 parts water. I call this invention: "Lemonara sauce."

    • 4 weeks ago
      Anonymous

      Friggin brilliant.

  2. 4 weeks ago
    Anonymous

    sell them, idiot

  3. 4 weeks ago
    Anonymous

    Eat them like you would an apple. Skin and all.

  4. 4 weeks ago
    Anonymous

    Post signs on nearby telephone poles inviting LEMON STEALING prostituteS to come to your place to pick lemons from your lemon tree. My buddy did that and met a prostitute who he had raunchy lemon prostitute sex with.

  5. 4 weeks ago
    Anonymous

    Make preserved lemons, pretty much lemons + salt + time (you can also include spices, but I prefer not to). They have a deeper flavor that's less sharply acidic than fresh lemon, and you can eat the peel. My favorite recipe for lemon pickles is pasta al limone.
    https://www.seriouseats.com/how-to-make-preserved-lemons
    I don't know why so many recipes online tell you to not slice them all the way and keep the quarters connected together. 100% unnecessary and makes it harder to pack them into the jar and get them back out of the jar.

    • 4 weeks ago
      Anonymous

      seconding this
      and adding lemon bars.
      you could also try juicing any which you can't find a use for and then freeze the juice into ice cubes and put the ice cubes in a bag in the freezer for winter lemon treats.

    • 4 weeks ago
      Anonymous

      give them to a real lemopilled citruschad like anon <3

      real answers:

      oleo-saccharum (DO THIS!!! ITS SO GOOD)
      >mix equal parts lemon peels with sugar, let sit on counter for a few hours until syrup
      >seriously that's it
      >bottle/freeze for later

      hummus
      >chickpeas, garlic, lemon, tahini. Blend/food processor.
      >Ratios very much to taste, experiment
      >Good starting point is 1 can of chickpeas, 1/4 cup of tahini, 1-2 garlic cloves, juice of one lemon, salt to taste

      lemonade
      >duh, but use the oleo-saccharum for god tier fruitpiss

      salad dressing
      >replace vinegar with lemon in fav summery salad recipes

      Middle eastern/Indian chicken marinades
      >tons out there, but yogurt + lemon + spices pretty much always makes a delicious chicken marinade

      tons and tons of fancy wienertails
      >gin + lavender + berry + lemon can taste / look amazing
      >useful if trying to get laid, bonus effect of gaining new person to give lemons to as gift

      Lemon desserts
      >lemon meringue pie, lemon pudding, etc
      >not everyone's cup of tea, but I love them

      Lemon and fennel rissotto
      >steep lemon zest in hot water
      >chop up fennel bulb and onion
      >Sautee, add rissotto rice once soft, toast for 30sec
      >deglaze with cheap dry white wine
      >slowly add in lemon zest water until almost done
      >add parmesan cheese, black pepper, and lemon juice to taste

      cont.

      lemon fennel rissotto cont.
      >add salt to taste if needed and already too cheesy (I usually slightly salt the lemon water too, sometimes use chicken bouillon instead)
      >forgot to mention 1-3 garlic crushed garlic cloves when sauteeing onions and fennel in olive oil

      generic acidity adder
      >tons of foods can be improved with a spritz of citrus near the end, especially grilled/charred meats and rich pastas

      Lemon and wine and mussel soup

      ?si=XNYXOO0onhazB_ex
      >use less white wine and replace it with lemon juice and water

      aloo jeera
      >basically just Indian homefries with cumin, coriander, onion, ginger, garlic, chilis, cilantro and lemon juice
      >super good with a fried sunny side up egg on top and a fresh lemon wedge for garnish

      any seafood
      >seafood + citrus is a classic for a reason lol

      Make a giant batch of lemon syrup:
      >harvest the zest (I use a peeler to remove large slabs of zest, then mince it all up at once. Avoid the white pith as much as possible.)
      >juice lemons
      >weigh zest and juice, place in a glass jar
      >add equal weight white sugar into jar
      >stir thrice a day for the first week, then give it a swirl anytime you see sugar settling out of solution
      wa la! Lemon syrup! If made properly it's shelf stable for months, does not require refrigeration. Add to anything you can think of, cake batter, dessert topping, drinks, sauces, etcetera, etcetera.

      Thanks anons

      >life gives OP lemons
      >literally does not know what to do with them
      >has to rely on the suggestions of others
      Many such cases. Sad!

      kekked

      google

      I don't care for the untested crap that you see on whichever "cooking" content farm did the best SEO this month.

    • 4 weeks ago
      Anonymous

      To add, the Indian variation on this, Lemon Pickle, is quite delicious (but can also be quite potent, sometimes I like to just take a few lemon pieces coated with the spiced oil and stir it around a bowl of rice for instant flavour)

  6. 4 weeks ago
    Anonymous

    Cram em up your ass, one at a time..

  7. 4 weeks ago
    Anonymous

    Make a lemon jam. Lemon cookies are amazing. Put the rind in. The icing omits all the water for lemon juice. As a last resort go buy some ice cube trays for drinks or whatever else. Take some with some cookies to your neighbours while they talk badly behind your back. Join a Church. Get baptised. Start a new hobby. Write a book about lemons.

  8. 4 weeks ago
    Anonymous

    Go to school yards and chuck them at bullie's heads
    homosexual moron bullies need to be put in their place and have lemons smack them in the face
    Uphold justice and protect the helpless anon
    Bonus points for slicing them open slightly so lemon juice might get in their eyes
    Frick bullies

  9. 4 weeks ago
    Anonymous

    Make DOZENS of lemon pigs.

    Seriously though, lemons can stay ripe on the tree for weeks. You don't need to harvest them all at once so just use them as you need them.

  10. 4 weeks ago
    Anonymous

    lemon curd

  11. 4 weeks ago
    Anonymous

    Make limoncello.

  12. 4 weeks ago
    Anonymous

    extracting lemon oil is a good way to make a super condensed lemon flavoring liquid that lasts a long time. you can also make lemon salt which is good if you like seafood

  13. 4 weeks ago
    Anonymous

    Put basket of lemons in front yard.

  14. 4 weeks ago
    Anonymous

    give them to a real lemopilled citruschad like anon <3

    real answers:

    oleo-saccharum (DO THIS!!! ITS SO GOOD)
    >mix equal parts lemon peels with sugar, let sit on counter for a few hours until syrup
    >seriously that's it
    >bottle/freeze for later

    hummus
    >chickpeas, garlic, lemon, tahini. Blend/food processor.
    >Ratios very much to taste, experiment
    >Good starting point is 1 can of chickpeas, 1/4 cup of tahini, 1-2 garlic cloves, juice of one lemon, salt to taste

    lemonade
    >duh, but use the oleo-saccharum for god tier fruitpiss

    salad dressing
    >replace vinegar with lemon in fav summery salad recipes

    Middle eastern/Indian chicken marinades
    >tons out there, but yogurt + lemon + spices pretty much always makes a delicious chicken marinade

    tons and tons of fancy wienertails
    >gin + lavender + berry + lemon can taste / look amazing
    >useful if trying to get laid, bonus effect of gaining new person to give lemons to as gift

    Lemon desserts
    >lemon meringue pie, lemon pudding, etc
    >not everyone's cup of tea, but I love them

    Lemon and fennel rissotto
    >steep lemon zest in hot water
    >chop up fennel bulb and onion
    >Sautee, add rissotto rice once soft, toast for 30sec
    >deglaze with cheap dry white wine
    >slowly add in lemon zest water until almost done
    >add parmesan cheese, black pepper, and lemon juice to taste

    • 4 weeks ago
      Anonymous

      cont.

      lemon fennel rissotto cont.
      >add salt to taste if needed and already too cheesy (I usually slightly salt the lemon water too, sometimes use chicken bouillon instead)
      >forgot to mention 1-3 garlic crushed garlic cloves when sauteeing onions and fennel in olive oil

      generic acidity adder
      >tons of foods can be improved with a spritz of citrus near the end, especially grilled/charred meats and rich pastas

      Lemon and wine and mussel soup

      ?si=XNYXOO0onhazB_ex
      >use less white wine and replace it with lemon juice and water

      aloo jeera
      >basically just Indian homefries with cumin, coriander, onion, ginger, garlic, chilis, cilantro and lemon juice
      >super good with a fried sunny side up egg on top and a fresh lemon wedge for garnish

      any seafood
      >seafood + citrus is a classic for a reason lol

  15. 4 weeks ago
    Anonymous

    >life gives OP lemons
    >literally does not know what to do with them
    >has to rely on the suggestions of others
    Many such cases. Sad!

  16. 4 weeks ago
    Anonymous

    besides garnish, what dishes use whole lemons instead of just the juice?

    • 4 weeks ago
      Anonymous

      there are some variations of lemonade which blend the whole lemon iirc

    • 4 weeks ago
      Anonymous

      Most of the lemon flavour and aroma is in the zest.

  17. 4 weeks ago
    Anonymous

    Make a giant batch of lemon syrup:
    >harvest the zest (I use a peeler to remove large slabs of zest, then mince it all up at once. Avoid the white pith as much as possible.)
    >juice lemons
    >weigh zest and juice, place in a glass jar
    >add equal weight white sugar into jar
    >stir thrice a day for the first week, then give it a swirl anytime you see sugar settling out of solution
    wa la! Lemon syrup! If made properly it's shelf stable for months, does not require refrigeration. Add to anything you can think of, cake batter, dessert topping, drinks, sauces, etcetera, etcetera.

  18. 4 weeks ago
    Anonymous

    google

  19. 4 weeks ago
    Anonymous

    rectally insert multiple lemons, carry them within yourself to a public restroom of your choosing and deposit them in the toilet without flushing or wiping

  20. 4 weeks ago
    Anonymous

    Take the seeds and make more lemon trees

  21. 4 weeks ago
    Anonymous

    When god gives you lemons, you find a new god

  22. 4 weeks ago
    Anonymous

    Throw them at children riding bikes.

  23. 4 weeks ago
    Anonymous

    Any one of the varieties of egg-lemon soup:
    >Chinese eggdrop (or egg flower)
    >Greek avgolemono

    (btw Greekanons, have you seen how Wikipedia is now claiming that you stole avgolemono from The israelites, despite also admitting that it's eaten around the Mediterranean? Now you can commiserate with the Arabs, Slavs, Scandis, Germans, and English about other supposedly "israeli foods".)

  24. 4 weeks ago
    Anonymous

    Zest the lemons
    Mix the zest with sugar leave it overnight
    Boil the water then mix it with the zesty sugar for five minutes
    Do not boil the sugar, mix it with boiling water, if you boil the zest it becomes extremely bitter
    Let it cool down then juice the lemons and add the juice to the mix
    Add three cups of white wine to it
    Ingredients
    4 large lemons
    200 grams of sugar
    3 cups of water
    3 cups of wine

  25. 4 weeks ago
    Anonymous

    Bite into them

  26. 4 weeks ago
    Anonymous

    My buddy knows a Polish dude who makes this homemade honey liqueur with fresh lemon juice, he insists it MUST be fresh, none of that "Reallemon" shit that I use. Could we come by with a basket if we share the results? (It takes a few months to mature.)

  27. 4 weeks ago
    Anonymous

    Lemon Dijon dressing/vinaigrette. Yes you can put it on salads, but here's the game-changer: use it as a table sauce for salmon filets.

  28. 4 weeks ago
    Anonymous

    Put slices in beer. You know how Hefeweizen is sometimes served with a lemon slice? And how Corona is often served with lime? The elites don't want you to know this, but you can stick a lemon slice into ANY cheap-ass lager for a tasty summertime treat, great on hot days.

    • 4 weeks ago
      Anonymous

      The elites don’t want you to know this, but the lemons in the OP's backyard are free, you can take them home, I have 458 lemons

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