| 51 | This message was deleted. tessie2 - 2014-08-13 00:21:00 |
| 52 | Crystallize some peel lilyfield - 2014-08-13 06:52:00 |
| 53 | You know all those cake and dessert recipes only use between a smidgen and 1 lemon.
My tree has lemons all year round now...I picked 78 just the other day. There's at least another 70 ripe, and numerous small green ones too, and more flowers.
They went to charity. lythande1 - 2014-08-13 06:55:00 |
| 54 | Lots of recipes here for lots of lemons:
http://www.yourhomebasedmom.com/lots-of-lemons/ uli - 2015-08-13 11:07:00 |
| 55 | lythande1 wrote:
You know all those cake and dessert recipes only use between a smidgen and 1 lemon.
My tree has lemons all year round now...I picked 78 just the other day. There's at least another 70 ripe, and numerous small green ones too, and more flowers.
They went to charity.
You lucky thing! I'm envious.
My abundant crop froze on the tree, rendering them useless. Mature tree, never needed to be covered before as it's under wide eaves (lost a couple of young citrus) samanya - 2015-08-13 12:14:00 |
| 56 | samanya wrote:
My abundant crop froze on the tree, rendering them useless. Mature tree, never needed to be covered before as it's under wide eaves (lost a couple of young citrus) Sorry to hear you lost some young citrus. I guess where you live is borderline for citrus. I used to sell banana plants and citrus plants to the Golden Bay and Nelson areas but any further south it was too cold. One frost in 7 to 8 years is enough to kill the plants. But of course the frozen lemons were not useless. All you had to do is go out in the morning and pick them, put them into plastic bags and throw them into the freezer while still ice cold or frozen. Then you could have thawed them at your leisure for peel, juice or marmalade. So next year when you think there might be a heavy frost at night go out early the next morning before the sun comes up and pick them. The weather will only get more volatile as climate change keeps going, so be prepared. uli - 2015-08-13 18:06:00 |
| 57 | and again bev00 - 2016-08-12 21:11:00 |
| 58 | This message was deleted. whitehead. - 2016-08-14 14:34:00 |
| 59 | I have made several batches of Lemon Marmalade for the local Food Bank.
Lemon Marmalade - makes 4 x 250ml jars
500-600 grams Lemons
Approx one litre water
1 kg jam sugar
Start off by washing the lemons. Cut off the very ends where the stalks were and then place into a large pan with the water. Cover and bring to the boil before lowering the heat and simmering for about 1.5 hours. At this point you should find that you can easily run a fork through the lemons. Remove from the heat and set the lemons aside to cool in a dish. Do not throw away the water in the pan. Preheat your oven to 150 degrees Celsius. Measure the liquid in the pan – you should have ~1 litre. If not, add some extra water to make it up to this amount. Once the lemons have cooled, cut them in half and scoop out any excess pulp. Separate the pulp from any seeds and add to the pan. Slice the lemons very finely and add to the pan as well. Add the sugar and, stirring well until dissolved, bring the mixture to the boil. Once the marmalade is boiling, wash your Preserving Jars and the lids thoroughly. Place into the preheated oven for about 15 minutes or so. Continue boiling the marmalade for at least 20 minutes. I use a jam thermometer to check it is ready but the cold saucer will work just as well. Spoon the marmalade into the still quite hot preserving jars, filling right up to about 1cm away from the top, and seal immediately. gayle6 - 2016-08-15 11:19:00 |
| 60 | Get a whole oven ready chicken, cut lemons into quarters and stuff the chicken with them.Grate zest and rub into chicken all over.Slow roast in oven, best chicken ever.Eat with rosemary garlick roast potatoes. gary06 - 2016-08-15 11:50:00 |
| 61 | uli wrote:
Sorry to hear you lost some young citrus. I guess where you live is borderline for citrus. I used to sell banana plants and citrus plants to the Golden Bay and Nelson areas but any further south it was too cold. One frost in 7 to 8 years is enough to kill the plants. But of course the frozen lemons were not useless. All you had to do is go out in the morning and pick them, put them into plastic bags and throw them into the freezer while still ice cold or frozen. Then you could have thawed them at your leisure for peel, juice or marmalade. So next year when you think there might be a heavy frost at night go out early the next morning before the sun comes up and pick them. The weather will only get more volatile as climate change keeps going, so be prepared.
Thanks for your advice but you obviously don't realise that I'm talking
- 8+ degree frosts (fortunately a rarity) & I'm picking that the lemon tree is probably the same age as my house (25 yrs) & has survived many, many heavy frosts over the years, so once they are past the first few years, they usually survive here (with a little TLC & a sheltered spot)
The frozen lemons were dry & juice less, not because of lack of water either.
It's recovered now & once again I have lemons use. ;o)
Losing the brand new young citrus was entirely my own fault, through not covering them. I thought they were sheltered enough & didn't anticipate such a heavy frost.
Growing citrus in my climate is entirely possible, with a little local knowledge & a bit of care & attention.
I arrived home yesterday after many weeks away & my tangelos & the start of this years crop of lemons from the old tree are ripe & lovely.
I'm sure that other people who grow citrus in this vicinity would agree with me. (limes maybe the exception)
I agree with others, lemons are the one fruit I have missed the most when I haven't had a lemon tree growing. samanya - 2016-08-15 17:57:00 |
| 62 | SAVING bev00 - 2017-08-14 20:58:00 |
| 63 | I juice any that is not going to be use freeze them in ice cube trays. Store in snap lock bags in the freezer. I freeze some zest to. Lemons can be very expensive out of season so I use what I have in the freezer till the tree produces more. marcs - 2017-08-17 23:53:00 |
| 64 | bump - I just made 24 bottles of syrup for next summer ( a mix of tangelos, grapefruit, bitter orange and limes and lemons) - lovely when used as a spoonful to a big glass of cold water in summer! uli - 2018-08-13 18:13:00 |
| 65 | Slice, remove pips and free flow freeze them. Put into plastic zip lock bags. Slip into your G and T. Ice and lemon together and it doesn't dilute your drink. Really handy in summer too. crazynana - 2018-08-13 20:11:00 |
| 66 | We live in Auckland and we have a 30yr old lemon tree in our garden that must be the most neglegted tree every grown. we have never pruned,fed or even touched it apart from removing all the fruit that it bears every year. I would use possibly 1 lemon over the cource of a year , so give all the fruit away. Edited by pollypanner at 12:20 pm, Thu 16 Aug |
| 67 | bump bev00 - 2019-08-15 01:24:00 |
| 68 | Just free them. You can bring them out as needed for juice of zest then. jan2242 - 2019-08-15 09:38:00 |
| 69 | gayle6 wrote:
I have made several batches of Lemon Marmalade for the local Food Bank.
Lemon Marmalade - makes 4 x 250ml jars
500-600 grams Lemons
Approx one litre water
1 kg jam sugar
Start off by washing the lemons. Cut off the very ends where the stalks were and then place into a large pan with the water. Cover and bring to the boil before lowering the heat and simmering for about 1.5 hours. At this point you should find that you can easily run a fork through the lemons. Remove from the heat and set the lemons aside to cool in a dish. Do not throw away the water in the pan. Preheat your oven to 150 degrees Celsius. Measure the liquid in the pan – you should have ~1 litre. If not, add some extra water to make it up to this amount. Once the lemons have cooled, cut them in half and scoop out any excess pulp. Separate the pulp from any seeds and add to the pan. Slice the lemons very finely and add to the pan as well. Add the sugar and, stirring well until dissolved, bring the mixture to the boil. Once the marmalade is boiling, wash your Preserving Jars and the lids thoroughly. Place into the preheated oven for about 15 minutes or so. Continue boiling the marmalade for at least 20 minutes. I use a jam thermometer to check it is ready but the cold saucer will work just as well. Spoon the marmalade into the still quite hot preserving jars, filling right up to about 1cm away from the top, and seal immediately. Thanks for this recipe! I've been doing some "fundraisers" for a charity, and - blessed with an abundance of lemons - thought I'd try this, though had never tried this unusual method before. But it's a perler! The long slow simmer makes the insides of the lemons like jelly, and the marmalade set like a dream! Thanks, gayle6! ETA: sneaky trick: I used my herb scissors to cut the lemon skins into very fine slivers - made the job so easy! (I also use them for bacon slivers and all sorts of other things...) Edited by autumnwinds at 9:15 pm, Thu 15 Aug |
| 70 | theanimal1 wrote:
LEMON/YOGHUR-
T CAKE
LEMON/YOGHURT CAKE 1 3/4 cup castor sugar, 2 eggs, rind of 2-3 lemons 1 cup oil(sunflower is recommended) 1/2 teaspoon salt, 1 cup plain yoghurt(not low fat)Greek is recommended) 2-3 teaspoons lemon juice, 2 cups SR flour. Beat eggs, sugar, oil and lemon rind, add yoghurt, salt, lemon juice, and flour in that order. Butter and flour tin before adding mixture. Bake at 180c for at least 30 min may take longer depending on your tin. It will be golden brown and will spring back when touched. THIS IS SO GOOD
Went trolling for a recipe in the weekend to use up some of my lemons and tried this cake recipe. have to say I agree it is YUM. thanks for the recipe. benthecat - 2019-10-29 20:04:00 |
| 71 | Bulghur wheat or couscous salad - similar to tabbouleh.. In a bowl:
1/2 cup bulghur wheat or couscous
1/2 cup boiling water.. mix through..
Add 1/2 cup freshly squeezed lemon juice.. stir and chill at least an hour in the fridge.
Add chopped tomatoes, cucumber and lots of fresh parsley.
Add nuts and/or seeds - optional - I usually add pumpkin and sunflower seeds. Add chopped celery, capsicum, carrot, kiwifruit, apple, pear, etc if you want. Serve chilled juliewn - 2019-11-10 01:20:00 |
