When life gives you lemons

Amelie · **Posted:** Mon Jan 28, 2013 2:31 am

... I'm not making lemonade. Lemonade in the dead of winter just can't be right.

The point is I have a surplus of fresh lemons from my tree yet a dearth of culinary inspiration. Ideas? I use lemon juice in small amounts for cooking, plunk it in water for zing, and love lemon-y baked goods, but after that I'm stumped.

Ruby Rose · **Posted:** Mon Jan 28, 2013 2:49 am

Preserved lemons from VEW.

Mr. Shankly · **Posted:** Mon Jan 28, 2013 3:01 am

Candied lemon peels and afterwards you'll have lemon syrup as a byproduct.

Tofulish · **Posted:** Mon Jan 28, 2013 7:25 am

Desdemona's blog Elizavegan has the most delicious vegan Avgo(less)lemono soup ever. A lemony fresh broth with tons of dilly notes and yummy rice. Its fresh and hearty. One of my favorite soups ever and I love soup. And Desdemona.

enmommy · **Joined:** Thu Jun 14, 2012 8:34 pm **Posts:** 252

I juice them, pour them in ice cube trays in 1 Tbsp amounts and then have a bag of lemon juice cubes in the freezer. I use them in drinks to flavor them or alone in water with a little sugar or sugar substitute.

vegetalion · **Posted:** Mon Jan 28, 2013 12:25 pm

enmommy wrote:

I juice them, pour them in ice cube trays in 1 Tbsp amounts and then have a bag of lemon juice cubes in the freezer. I use them in drinks to flavor them or alone in water with a little sugar or sugar substitute.

This is such an amazing idea! Thanks!

seitanicverses · **Joined:** Wed Oct 20, 2010 1:57 pm **Posts:** 3970

I love the lemon cubes idea, too. Never thought of that!

I love to make VCON lemon bars. In fact, I have two extra lemons in my crisper that I should use, stat, and lemon bars are in contention for their usage. I think if you make the whole recipe it needs somewhere between 2 to 4 lemons, depending on the yield of your lemons.

Tabbouleh or that type salad. You can use a lot of lemon juice in the dressing.

Pinko · **Joined:** Tue Oct 19, 2010 9:42 pm **Posts:** 1706

Those lemony roasted potatoes in... V'con? I think? Anyway, they're delicious.

Lemon cubes is a brilliant idea!

Tofulish · **Posted:** Mon Jan 28, 2013 1:37 pm

I made the Elizavegan avgolemono soup. Its so good!
http://elizaveganpage.blogspot.com/2009 ... -avgo.html

nickvicious · **Posted:** Mon Jan 28, 2013 2:31 pm

I'd go the tabbouleh route, too. I love really lemony tabbouleh.

quagga · **Joined:** Wed Oct 20, 2010 3:02 pm **Posts:** 649

I made lemon marmalade. Very easy!
Here's the recipe I used: http://www.epicurious.com/recipes/food/ ... ade-102746
It set up just fine without added pectin, but boiled it for longer than the time on the recipe. It never gelled up on the test plate the way the recipe said it would, but the end product was perfect.

Also, I made lemon simple syrup, which I will use to make lemonade and also use as a syrup topping (as soon as I can figure out what it would work with...maybe ice cream?) Simple syrup is a ratio of 1 part water: 1 part sugar; I just did 1 part lemon juice:1 part sugar.

I also froze lemon cubes.

Good luck!

Jonny Guitar · **Joined:** Tue Apr 24, 2012 1:17 am **Posts:** 310

Moroccan Preserved Lemons are awesome and easy to make.

And a huge +1 for the lemon juice in ice cube form. I also do cilantro cubes by stuffing the cube 3/4 fill with cilantro and then cover in water....keeps them totally fresh in the freezer which is great because I hate having cilantro 5 days in a row to use it up before they go bad.

karichelle · **Posted:** Mon Jan 28, 2013 3:41 pm

Lemon Poppyseed Muffins, can't remember if it's VB or VWAV. I do know it needed several lemons.

supercarrot · **Posted:** Mon Jan 28, 2013 4:51 pm

if you have an ice tube tray, those are generally 2 tbsp. you can leave them in the tray inside your freezer bag to stave off freezer burn, and just harvest what you need when you need it.

missmuffcake · **Posted:** Mon Jan 28, 2013 7:19 pm

lemon sauce over pasta!

couroupita · **Posted:** Mon Jan 28, 2013 7:27 pm

Limoncello and preserved lemons!

jaine-pie · **Posted:** Mon Jan 28, 2013 7:51 pm

enmommy wrote:

I juice them, pour them in ice cube trays in 1 Tbsp amounts and then have a bag of lemon juice cubes in the freezer. I use them in drinks to flavor them or alone in water with a little sugar or sugar substitute.

great idea indeed! like instant lemon water I love it.

Amelie · **Posted:** Mon Jan 28, 2013 11:14 pm

So many delicious ideas, thanks to all! Preserved lemons are most concretely in my future.

I used a couple for AFR Arabian Lentil Soup tonight. Lemony and yum.

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When life gives you lemons

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