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!
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