Lemons & limes & eggs oh my!
January 21, 2019 8:25 AM Subscribe
I have about 20-30 each of limes, lemons and eggs and I'm looking for recipes to use them up that preferably result in something I can freeze.
Lemon or lime meringue would be the obvious answer but would like to go beyond that. I also have an instant pot.
Since you mention lemon meringue, I'm assuming you you've thought of lemon-lime curd, but you can make it in the instant pot!
posted by peacheater at 8:41 AM on January 21, 2019 [1 favorite]
posted by peacheater at 8:41 AM on January 21, 2019 [1 favorite]
Can't swear to the recipe I'm linking, as I have only eaten not made this, but avgolemono soup.
posted by wellred at 8:43 AM on January 21, 2019 [6 favorites]
posted by wellred at 8:43 AM on January 21, 2019 [6 favorites]
You can juice the lemons and limes and freeze them indefinitely for use in other dishes. That's what I do with our overly abundant lemon tree harvests -- use what I can immediately and juice-and-freeze the rest in 1-cup containers for use throughout the year.
Lemon curd, lime curd. Freezes well. Lime curd less recipe-useful than lemon curd, generally, yet still delicious.
Lemon and lime marmalade! No need to freeze.
Salt-preserved lemons or limes -- toss them on salmon or chicken for baking or grilling to add delicious flavors. No need to freeze.
posted by erst at 10:04 AM on January 21, 2019 [2 favorites]
Lemon curd, lime curd. Freezes well. Lime curd less recipe-useful than lemon curd, generally, yet still delicious.
Lemon and lime marmalade! No need to freeze.
Salt-preserved lemons or limes -- toss them on salmon or chicken for baking or grilling to add delicious flavors. No need to freeze.
posted by erst at 10:04 AM on January 21, 2019 [2 favorites]
To answer the question this answer is raising, lemon curd jam tarts are a thing (though we always bought our lemon curd in jars, so ymmv). Seems like it would also work with lime curd.
posted by How much is that froggie in the window at 10:45 AM on January 21, 2019
posted by How much is that froggie in the window at 10:45 AM on January 21, 2019
I make quiche or frittata in muffin tins and freeze them after baking; they last for a few months frozenand heat up in 15 min in the toaster oven. It uses 8 eggs and 1/2 cup of half n half (along with 1 cup cheese and 1 cup diced vegetables) for 12 muffins.
I have also successfully frozen whole lemons for up to 6 months and then used them in shaker lemon pie (random recipe but you can google up many more, the shaker thing is a technique more than a recipe:). It uses 2 to 4 lemons depending on size.
posted by holyrood at 11:19 AM on January 21, 2019 [2 favorites]
I have also successfully frozen whole lemons for up to 6 months and then used them in shaker lemon pie (random recipe but you can google up many more, the shaker thing is a technique more than a recipe:). It uses 2 to 4 lemons depending on size.
posted by holyrood at 11:19 AM on January 21, 2019 [2 favorites]
Do you like cocktails, or know people who do? You can make lime cordial (better-than-storebought version of the ubiquitous bar bottle of Rose's Lime).
If it were me in this situation, I'd probably make lemon and lime syrups for sodas, and a quart jar each of salt-preserved lemon and lime.
posted by rhiannonstone at 11:24 AM on January 21, 2019 [1 favorite]
If it were me in this situation, I'd probably make lemon and lime syrups for sodas, and a quart jar each of salt-preserved lemon and lime.
posted by rhiannonstone at 11:24 AM on January 21, 2019 [1 favorite]
Home made margarita mix is awesome, easy, and will use up a bunch of your lemons and limes:
1 cup water
1 cup sugar
Heat until sugar dissolves to make simple syrup. Allow to cool.
1 cup of lemon juice (about 4 lemons depending on size and juiciness)
1 cup of lime juice (about 7 limes depending on size and juiciness)
Add juice to cooled syrup, mix and store in the fridge. Lasts about 2 months.
posted by Joh at 11:36 AM on January 21, 2019
1 cup water
1 cup sugar
Heat until sugar dissolves to make simple syrup. Allow to cool.
1 cup of lemon juice (about 4 lemons depending on size and juiciness)
1 cup of lime juice (about 7 limes depending on size and juiciness)
Add juice to cooled syrup, mix and store in the fridge. Lasts about 2 months.
posted by Joh at 11:36 AM on January 21, 2019
It's not going to use up all your stuff unless you throw a big party, but I really like a whiskey sour made with fresh lemon juice and egg white.
posted by noxperpetua at 12:40 PM on January 21, 2019 [1 favorite]
posted by noxperpetua at 12:40 PM on January 21, 2019 [1 favorite]
Key lime pie is basically citrus, eggs, and sweetened condensed milk. You can make it with any mix of citrus you want, as long as at least some of the fruit is sour enough to cut through the creamy sweetness of the pie base.
posted by saladin at 12:53 PM on January 21, 2019
posted by saladin at 12:53 PM on January 21, 2019
Lemon or lime curd!
Here's my recipe (I made a batch yesterday)
16 oz lemon or lime juice
1.5c sugar
8 eggs
4 egg yolks
1 stick of butter
Pinch of salt
Zest a few of the lemons (I usually do 4 or 5; a pint of lemon juice takes 8-10 lemons depending on lemon size). Put the lemon zest with the sugar in a 3qt pot while you get to juicing. Toss the lemon juice in the pot, add the eggs, add the salt, put on medium heat and stir until the mix coats the back of a spoon and you can draw a line through it. Turn the heat off, add the butter, strain to get the zest and the bits of coagulated egg white out. Keeps in the fridge for quite a while.
If you want to make a tart with it, just pour it into a prebaked tart shell and bake the filled tart for ~10min at 350F.
posted by Making You Bored For Science at 1:18 PM on January 21, 2019
Here's my recipe (I made a batch yesterday)
16 oz lemon or lime juice
1.5c sugar
8 eggs
4 egg yolks
1 stick of butter
Pinch of salt
Zest a few of the lemons (I usually do 4 or 5; a pint of lemon juice takes 8-10 lemons depending on lemon size). Put the lemon zest with the sugar in a 3qt pot while you get to juicing. Toss the lemon juice in the pot, add the eggs, add the salt, put on medium heat and stir until the mix coats the back of a spoon and you can draw a line through it. Turn the heat off, add the butter, strain to get the zest and the bits of coagulated egg white out. Keeps in the fridge for quite a while.
If you want to make a tart with it, just pour it into a prebaked tart shell and bake the filled tart for ~10min at 350F.
posted by Making You Bored For Science at 1:18 PM on January 21, 2019
You could dry or dehydrate (some of) the citrus. Not the most efficient use (you'll have them for a while) but they don't need freezing after.
posted by cobaltnine at 3:20 PM on January 21, 2019
posted by cobaltnine at 3:20 PM on January 21, 2019
Citronfromage – Danish Lemon Mousse
It freezes just fine, in my opinion.
posted by mumimor at 6:08 AM on January 22, 2019
It freezes just fine, in my opinion.
posted by mumimor at 6:08 AM on January 22, 2019
Without the requirement with the eggs, I would say limoncello. You can freeze it and give it as gifts throughout the year. I had a friend who also made limEcello with great results.
posted by 8dot3 at 6:26 AM on January 22, 2019 [1 favorite]
posted by 8dot3 at 6:26 AM on January 22, 2019 [1 favorite]
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I might juice them and freeze it in tbsps or something so I always had fresh lemon/lime juice, and then make frozen breakfast burritos (or egg whatevers, really) with the rest.
posted by jeather at 8:40 AM on January 21, 2019 [3 favorites]