Couperwife Posted March 16, 2010 Share Posted March 16, 2010 Ive just bought 2 little net bags of unwaxed lemons from Tesco, they were in the bargain bin and only cost 40p each so, here was my plan - lemon curd , maybe with a bit of ginger I like lemon curd, but I didnt realise that you only need 4 lemons. what the heck am i going to do with the other 10 lemons maybe I should have read the recipe before I bought the bags of lemons ive already got about 6 lemons sliced in the freezer, so that idea is out. any other ideas? i dont want them to rot cathy x Quote Link to comment Share on other sites More sharing options...
Space Chick Posted March 16, 2010 Share Posted March 16, 2010 Lemon drizzle cake Lemon Meringue Pie Hollandaise sauce that is just my instant thoughts Quote Link to comment Share on other sites More sharing options...
fluffyknickers Posted March 16, 2010 Share Posted March 16, 2010 Buy (or make) a sweet pastry case. Mix a can of condensed milk, 3 egg yolks and juice of three lemons and pour in to the case and cook in the oven til set. Yummmmmy. Quote Link to comment Share on other sites More sharing options...
Snowy Posted March 16, 2010 Share Posted March 16, 2010 Lemons I love anything lemony! Lemon cream pie is a good one. Similar to the above, but mix the juice of 3 lemons with a tin of condensed milk and fold in whipped cream. Pour onto a biscuit base and it sets on it's own. Deeeeeeeeeeelicious! Quote Link to comment Share on other sites More sharing options...
Lavenders_Blue Posted March 16, 2010 Share Posted March 16, 2010 You could... ...make a batch of houmous ...make a jar of preserved lemons (if you don't use these yourself you can put them in pretty jars and give away as gifts) ...juice them and freeze in ice cube trays Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted March 16, 2010 Share Posted March 16, 2010 Just slice them,freeze them & use them as ice cubes in your G&T I do it all the time Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted March 17, 2010 Share Posted March 17, 2010 Lemon marmalade will use up plenty. I'd agree with making some preserved lemons for general Moroccan cooking, but I strongly recommend you keep two lemons back and make a Sussex Pond Pudding; it's hardly ever seen these days, it seems, and health food it is not, but it's well worth making. Quote Link to comment Share on other sites More sharing options...
..lay a little egg for me Posted March 17, 2010 Share Posted March 17, 2010 Buy (or make) a sweet pastry case.Mix a can of condensed milk, 3 egg yolks and juice of three lemons and pour in to the case and cook in the oven til set. Yummmmmy. Whisk up the egg whites with sugar and put on top and back in the oven for a few mins = lemon meringue pie! Quote Link to comment Share on other sites More sharing options...
Snowy Posted March 17, 2010 Share Posted March 17, 2010 Home made lemonade!! Recipe in the River Cottage Family cookbook Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted March 17, 2010 Share Posted March 17, 2010 Tarte au Citron? Quote Link to comment Share on other sites More sharing options...
Rhapsody Posted March 17, 2010 Share Posted March 17, 2010 Lemon Vodka Quote Link to comment Share on other sites More sharing options...
Couperwife Posted March 17, 2010 Author Share Posted March 17, 2010 Lemon Vodka yep already made and the lemon gin party at the couperhouse anyone??? cathy x Quote Link to comment Share on other sites More sharing options...
BeckyBoo Posted March 17, 2010 Share Posted March 17, 2010 Lemon curd ice cream, mmmmmm dreamy (doesn't use that many eggs though) BUT you end up with egg whites left over so you HAVE to make meringue, so then you HAVE to make lemon curd and lemon meringue pie.....it's a vicious circle, but a nice one BeckyBoo Quote Link to comment Share on other sites More sharing options...
theherd123 Posted March 17, 2010 Share Posted March 17, 2010 Zesty fresh lemon handscrub! Smalls divine and leaves hands soft! Zest of a few lemons, light olive oil, sugar & sea salt Quote Link to comment Share on other sites More sharing options...
