Thursday, May 10, 2007

I'll take mine with lemon ...

Ohhh my word, our tiny lemon tree is groaning with lemons this year! This is only the second year this tree has actually borne fruit, it's really young, and it's going gangbusters!

Because I've never really had so many lemons to play with before, my lemon recipe repertoire is extremely limited. Does anyone have a favourite lemon recipe they'd like to share? I'd like to try real lemonade sometime soon, so if anyone has some tips for that too, they'd be much appreciated :-)

On the quilting front, I've started quilting on the latest scrap quilt this afternoon. I pieced the back last night, I used some fabric I got in Paducah last year. One half is a cute blue toile, and the other half is a Kaye England print, I think it was Travels in Time, it looks like scenes from Gone with the Wind. Loving this stashbusting! More quilt news as it breaks! *vbs*


Anonymous said...

Do you make homemade lemonade? There's nothing better and it will use those lemons in no time!

Cathi said...

I love that productive lemon tree...wish we had the warm weather for one here in Ireland! I have a great lemon basil pasta sauce, but it only uses half a lemon so...might help you use them up much!

Joyce said...

3 whole eggs and 2 egg whites
3/4 cup sugar
Beat well for several minutes (I use my food processor)
Add 1/2 cup lemon juice and rind of two lemons
Pour into baked pie shell.
Bake for about 25 min until set.

This is the best lemon pie I have ever tasted and the easiest to make.
Too bad lemons cost an arm and a leg here. You are so lucky to have a tree. I think it would be excellent made with limes too.

Hedgehog said...

I think Cynthia ( put out a similar call a while back - maybe she has some good ideas - in the meantime, I'll email you the recipe I sent her!

Quilts And Pieces said...

Tazzie - I saw your beautiful tile quilt in the newest AU P&Q last night when I got home (I have a subscription, a bday present every year from my friend in Canberra)! I just love how that magazine does justice to the beauty of the quilts!

Wow, look at those lemons! Isn't the color of the leaves and those lemons wonderful!

Leslie said...

Lemonade: One cup fresh squeeze lemon juice, 3/4 cup white sugar, 1 quart cold water. Adjust taste with more sugar and/or more water. Serve over ice in a tall glass, top with a sprig of fresh peppermint from the garden. Enjoy!

Kim said...

We also have a lemon tree, and each year my husband harvests the lemons and then juices them. For lemonade, just combine the juice with water and sugar--the proportions are up to you and your taste. Add ice, of course. But one of the tips I can pass on is to freeze the juice in ice cube trays and then pop them into plastic zipper bags and store them in the freezer for homemade lemonade all year long!

Laura said...

What an awesome tree! I can never pass up a good Lemon drop martini!

Bonnie said...

Wow - I had no idea lemons grew in such abundance on such a tiny tree. It looks beautiful.

atet said...

Lemons are great to add to a roasting chicken. Add some chopped onion, a halved lemon and thyme or sage to the inside of a whole chicken. Gives a great flavor to the meat and helps keep it moist!

Ms. Jan said...

I agree with atet about the roasting chicken--cooked this way, the meat is just as tender as can be. If you have access to fresh rosemary, add that as well. YUM. Don't forget lemon bars! My sister makes lemon ice, a freezer sorbet with no ice cream freezer required and I'll send the recipe if I can dig it up. Don't forget that you can freeze the juice in ice cube trays and then put in baggies in the freezer for use during the off season.

Susan said...

I love a good lemon tree. The blossoms are so wonderful in the spring, and then the fabulous fruit for lemonade, squeezed in a little herb tea, squsched on chicken (or fish, if you are that kind) and LEMON BARS! Not for the dieter, though. =)


* 2 cups flour
* 1/2 cup confectioners' sugar
* 2 sticks butter
* 2 cups sugar
* 1 tablespoon flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 4 eggs, well beaten
* 1 heaping tablespoon grated lemon rind
* 1/4 cup lemon juice

Sift flour and powdered sugar together. Cut in butter until well blended. Press mixture over bottom of a 9 by 13 by 2-inch pan. Bake about 25 minutes at 300° until lightly browned. Combine remaining ingredients and spread on top of the baked crust.

Sprinkle powdered sugar on top. Cut into serving size (not half the pan at a time!) pieces, when cool.

Bonnie K. Hunter said...

I vote for the lemon bars too! That is the first thing that came to mind. I also love a slice of lemon in my ice tea, in my diet coke or pepsi! it is also a great salad dressing ingredient, olive oil and lemon juice and seasonings! You can bake fish with slices of lemon on top...DH also does this with salmon on the BBQ...

My mouth is watering!

Judy said...

It won't used a bunch of your lemons but how about chicken piccata?

We love it . . served with pasta or saffron rice.

What I wouldn't give for a lemon tree! We use so many lemons and they're expensive and not very good in the local grocery store.

Unknown said...

Susan beat me to it--I was going to send along the same lemon bar recipe. That's always been a big favorite at my house. If I had my own lemon tree, I would keep a big bowl of them on display!

Linda C said...

Simple lemon shakeups are great on a hot summer's day and always remind me of county fair time.

But hands down, lemon curd or lemon meringue pie is the best!

Lucky you, Tazzie, with fresh ones for the plucking!

Unknown said...

You could try the good old fashioned English Lemon Curd that DD1 makes:

Lemon Curd
100g (4 oz) Butter
225g (8 oz) Granulated Sugar
3 egg yolks plus 1 yolk, beaten together
1 extra yolk kept separate
Grated rind and juice of 3 large or 4 small lemons

1. Melt butter in double saucepan o a basin standing over a saucepan of gently simmering water.
2. Add sugar, eggs plus first extra yolk and lemon rind and juice.
3. Gently simmer for a while and then add the last yolk and stir in thoroughly.
4. Cook gently without boiling until curd thickens sufficiently to coat back of a spoon (This is important because if overheated the mixture may curdle and separate.)
5. Pour into clean, dry and warm jars and cover as for jam.

Its deeeeeelicious on hot toast and great used in the middle of a lemon cake

Teodo said...

Tazzie ,

here in Italy we do

1Kg lemon- 750 gr sugar - a little spoon of rhum

or "Limoncello" a liquor of Capri and Sorrento
the description is long. I'll send you by mail.

ciao ciao

Jenni said...

I killed my lemon tree - the jury is still out on how. Some say it drowned in my clay soil (even though i raised the bed), and others say it died of thirst! I don't want to get another one at this stage as I don't know what to do. My kaffir lime is looking a bit sick too, so I'm planning to give it a big feed this week and see if that helps. Fingers crossed.


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