4 lbs of lemons
A client of mine just gave me a big bag of lemons fresh from her tree, and I'd love some ideas for how to use them in large batches. I'm interested in ideas for savory dishes; I'm not so much of a sweets-cook. Thanks in advance!
Recommended by Food52
18 Comments
I'm not a huge fan of preserved kumquats (I'm only a big fan of them) because the skins are already edible on those, so you're not getting that much excitement out of fermenting them. But they taste freaking delicious, so go for it!
Lemon marmalade is great: http://www.epicurious.com/recipes/food/views/Meyer-Lemon-Marmalade-102746
But I, however, would make the pickled lemons with ginger, mustard and allspice (made with tarragon vinegar!) from an early nineteenth century recipe adapted by Anne Willan in her marvelous recent book, "The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook." ;o)
Voted the Best Reply!