I recently received one huge bag of lemons from a friend, and another huge bag of lemons from our neighbors, and another one from another friend…
This makes A LOT of lemons!! What should I do with them??
I will tell you! I am doing those days all kind of lemony stuff!
First I did lemonade, of course, and sorbet, and cookies, and pies, and marmalade, and candied lemon peels, …
If you are turning insane wondering what you will do with a huge amount of lemons, then keep reading!
Here are all my recipes !
First what I recommend is to do some (a lot!) of lemon juice, pure, that you will keep in jars in your freezer. It will be very practical when you want to do lemonade, or sorbet, to have it ready!
So, my first recipe is
You will take one cup lemon juice and one cup sugar. Put it in a bottle and fill with water. You can add sugar if you think it is too lemony.
- LEMON SORBET
It is basically the same than the lemonade. You have to warm one cup water, add one cup sugar stirring until dissolved. Let it cool.
Then pour it in your ice cream maker and add the lemon juice. Let it mix 15 minutes or until you can see it is done.
Pour it in a container that you will place in the freezer, let it set 30 minutes. Enjoy!
You can double or triple (or more!) this recipe. If you don’t have an ice cream maker, just mix well the sugar-water with the lemon juice and put it in a container in the freezer for 15 minutes, then stir it a little bit, put it again 30 minutes and that’s it!
- LEMON MARMALADE
You will need:
4 Cup water
4 Cup sugar
Remove the yellow part of the peel with a vegetable peeler, cut it in very thin strips. If you don’t like the strips in your marmalade, then you can rape the yellow skin (like in the picture).Keep it in a bowl.
Cut off all the white membrane and skin.
Cut the peeled lemons crosswise in small slices.
Put the yellow peel, the sliced fruit in the water. Cover and refrigerate for 4 hours.
Heat the mixture to a boil. Reduce to low. Cover and simmer until peel and fruit are soft. It takes approximately one hour.
Let it cool and set for 30 minutes. Then heat it again to a boil, reduce the heat, it has to boil very gently during approximately one hour.
You have to take the temperature with a candy thermometer. It has to go to 220 F. Then, stir well during 15 minutes.
That’s it! You have to sterilize your jars, pour the marmalade and let them set 2 days before eating.
- LEMON COOKIES
You will need:
3 cups all purpose flour
1 cup butter
1 cup sugar
2 tsp baking powder
2 tbsp lemon zest (raped)
1 tbsp lemon juice
In a bowl cream the sugar with the softened butter and the egg. Add the lemon juice and zest. Mix until well incorporated.
Add the flour/baking powder.
Mix well, when it is well incorporated and you have a creamy texture, form the cookies and place them on a cookie sheet. Bake them at 375F for 15 minutes or until they are gold/brown.
Let them cool before remove them and eat them!
Those cookies are a perfect treat with tea!
You will find my LEMON TART recipe HERE
- LEMON POUND CAKE
You will need:
2 3/4 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
3 sticks butter (1 1/2 cup)
2 cups sugar
1 cup milk
1 tbsp lemon zest
1/2 cup lemon juice
Mix together the flour, the baking powder and the salt.
In another bowl, cream the butter and the sugar. Add the eggs one by one, mixing well. Then add the milk and the flour.
Finally add the lemon juice and zest.
Bake the cake at 350 F for about 25 minutes. When your knife comes out of the cake clean, it means it is ready!:)
- LEMON BARS
You will need:
1 1/3 cup all purpose flour
5 tbsp brown sugar
8 tbsp butter
1/2 tsp vanilla extract
1 1/2 cup sugar
3/4 cup lemon juice
2 tsp lemon zest
Using your food processor, mix flour and brown sugar until well incorporated. Cut the butter, cold, in small cubes. Add it to the flour/sugar, mix well until butter is reduced to tiny pieces and dough appears lumpy.
Sprinkle this crust in a big baking pan. Use a spatula to press down to obtain a packed surface. Bake it at 350F until brown (20 minutes).
While the crust is baking, mix in a bowl the eggs, the vanilla extract and the sugar. Add the lemon juice and zest.
When the crust is done, immediately pour the lemon mixture on top of it. It has to be hot when you do this!
Bake it about 30 minutes. Let it cool completely before cutting. This makes approximately 20 to 24 bars.
- CANDIED LEMON PEELS
I love these! It just takes a little bit of time but it is well worth it! They make a wonderful treat to give away to family and friends. The recipe is the same for orange or grapefruit peels, just use 4 of them.
You need 6 lemons. Wash them. Cut them in 4. Delicately take the peel off. Cut it in long thin slices.
Put some water in a big pan with the peels, bring it to a good boil. When it starts boiling take the peels off the water and rinse them with cold water.
Through the water away and using new, clean water, repeat this operation 4 times. It will take off the bad taste from the peels.
When you are done put the peels on a clean cloth and let them dry for about 10 minutes. Then measure them and put them in a big pan with the same amount of sugar and water (if you have 1 cup peels, then add 1 cup sugar and 1 cup water).
Heat them very gently on low and let them candy until all the water is evaporated.
Let them cool and dry them overnight (12 hours). You can serve them with some melted dark chocolate. They are to dye for!!
That’s it! This post was VERY LEMONY, I hope you like it!
Tell me if you have more lemon recipes you would like to share!
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