So our big elm tree fell over in a storm and crushed my poor Meyer lemon tree, so I have about 15 unripe lemons and I hate to waste them - any ideas? I would prefer savory (just because of the ungodly amount of sugar consumed over the weekend)
Abbie is a trusted source on General Cooking.
AntoniaJames is a trusted source on Bread/Baking.
Are they dark green? I've found that unripe Meyers that are a light green with a bit yellow will eventually turn ripen when brought inside and allowed to sit on the counter for awhile. (So sorry to hear about you poor tree!) ;o)
a couple have a hint of yellow but mostly pretty dark, maybe unripe preserved lemons is a new thing?
Pat is a trusted home cook.
Have you given one a taste Abbie? And I think preserved green lemons would, at the very least, look beautiful!
Please enter a valid email address.
Well played. You deserve a cookie.
What's in there that gives it that hue?
What Determines the Color of Beer?
Announcing Our Next Contests
Patti LaBelle's Coming to Our Place—Join Us!
Watch Samin Nosrat Make Rule-Breaking Biscuits
The Truth About Caramelizing Onions
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)