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What to make with beautiful lemons?
January 4, 2006 5:21 PM   Subscribe

What should I do with 3 plump, gorgeous, almost radiant lemons?

My brother-in-law grows lemons in his backyard and sent me and my wife three. They're probably the most beautiful lemons I've ever seen and I don't want to waste them by making something in which their excellence will be lost. What can I do to make the most of them? They should also yield up a significant amount of zest, so if you've got ideas for making the most of that, do share.
posted by dh65 to Food & Drink (25 answers total) 4 users marked this as a favorite
 
Tarte au citron! That's what I'd do, at least.

The zest would be lovely as a rub (with garlic, olive oil, rosemary, and salt/pepper) for a roast chicken.
posted by scody at 5:29 PM on January 4, 2006


Checking out this book should give you some ideas.
posted by amro at 5:31 PM on January 4, 2006


Lemon Drop!
posted by forallmankind at 5:32 PM on January 4, 2006


Wash one and cut it into chunks then roast with potatos. Yum.
posted by necessitas at 5:33 PM on January 4, 2006


Preserve them Morroccan style with lots of salt?
posted by rossination at 5:43 PM on January 4, 2006


Lemon pasta.
posted by brujita at 5:47 PM on January 4, 2006


Oh, not to be too obvious, but take some photos. For the love of three lemons...
Limoncello... you'll need to get more lemons (like 15..) Google for an authentic Italian recipe using grain alcohol or Everclear (not available in the US, but Canada..) When you drink limoncello on a warm summer evening, these will truly be unforgettable lemons...
posted by lois1950 at 5:48 PM on January 4, 2006


Everclear is certainly available in the US, although not all states. WV is one, you can get it at 7-11s there.
posted by kcm at 5:51 PM on January 4, 2006


Vodka and tonic.
posted by pompomtom at 6:06 PM on January 4, 2006


Second the limoncello plan. Many a hot day in Rome was cooled down by the good grace of ice-cold limoncello.
posted by The White Hat at 6:28 PM on January 4, 2006


Make something where you use both the zest and the juice. If you want to be more ambitious and make something to eat rather than drink (although those limoncellos sound damn tasty), you could try making a Lemon Layer Cake. Light, refreshing, and delightfully lemony.
posted by gatorae at 6:53 PM on January 4, 2006


Mmm...ceviche. Too bad it's not summertime.

Zest up them rinds and add them to your favorite drop cookie recipe.
posted by milquetoast at 6:56 PM on January 4, 2006


Chicken picatta.
posted by frogan at 7:05 PM on January 4, 2006


Paint 'em then make roast lemon chicken.
posted by lilboo at 7:07 PM on January 4, 2006


or: shrimp scampi
posted by lilboo at 7:09 PM on January 4, 2006


Lemon Curd
posted by muddylemon at 7:11 PM on January 4, 2006


Here's an easier lemon curd recipe my mom gave me. I make it with the amazing Meyer lemons my parents grow:
Lemon Curd
(Recipe from box of C&H Cane Sugar)

1/2 cup butter

Microwave 45 to 60 seconds on 100% power (to melt) … then whisk in:

1 cup sugar
1 teaspoon lemon zest
1/3 cup lemon juice (i.e. peel & juice of one large lemon

then whisk in:

1 large egg

Microwave 2 to 4 minutes at 70% power until sauce thickens slightly

Stir twice during cooking.

Serve warm on ice cream or pound cake, refrigerated on toasted English muffins.
With the other two lemons, try a lemon tart or a lemon meringue pie.

One final tip: I find homegrown lemons really hard to zest with my regular zester or grater (they're too soft), so I usually peel them with a vegetable peeler, scrape the pith off the pieces, and then chop them up with a chef's knife.
posted by climalene at 7:39 PM on January 4, 2006


Life has given you lemons. You know what you have to do now.
posted by Hildago at 8:46 PM on January 4, 2006


scody, you read my mind, I thought about lemon tart the instant I saw the question on the front page. Needless to say, I heartily second the suggestion.
posted by Goblindegook at 10:03 PM on January 4, 2006


dh65: are you gonna tell us what you decide on?
posted by forallmankind at 11:17 PM on January 4, 2006


Sussex Pond Pudding. Waste nothing...
posted by bifter at 2:32 AM on January 5, 2006


Haven't you ever heard the old salt, "when the world gives you lemons..." Well, the world just plunked you down three juicy suckers, get thee to the juicery!
posted by Pollomacho at 5:57 AM on January 5, 2006


Gremolata (used in osso buco) = lemon zest, minced garlic, minced parsley, lemon juice, salt, pepper.
posted by jon_kill at 8:17 AM on January 5, 2006


Luscious Lemon Desserts
posted by neuron at 5:39 PM on January 5, 2006


I think I'm going to go for the tarte au citron. I'll probably use the zest on a roast chicken, perhaps in a gremolata rub. Some of the more summery things I'll try when it warms up. Thanks for the ideas.
posted by dh65 at 5:42 PM on January 10, 2006


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