Here’s a post that is so lemony it’ll set your back teeth on edge.
This week lemons were on sale. I love home made lemonade. I keep it on hand year round. My middle son and I both like it hot in the winter.
This year I am making up some lemonade concentrate to freeze for the two of us. The Parsnip is not a fan and Paddy tolerates it but it’s not his favorite. He does enjoy the lemon pies and lemon pudding I make with lemon concentrate, but that’s about all. We all love lemon curd, and have that pretty much year round as well.
I’ve even managed to hook some relatives on this treat so it’s great that I can put some of it up during this good sale.
I’m trying my hand at preserved lemon, but I’m using a recipe from the pickled pantry that is actually for oranges. I’ll let you know what happens. = )
Lemons are a great way to brighten up just about anything. It’s just a cheerful fruit. So, here are a few recipes to get your mouth watering for lemons. I hope they’re on sale at your local markets.
Lemonade So Lemony Your Babies Will Come Out Puckered but first a tip…
*Tip: Microwave your lemons for 1 minute then roll them on the counter before you cut them to juice (careful, they’ll be hot) If you do this, you’ll be able to extract the most juice.
7 +7 +7=9 pints
- 7 cups fresh lemon juice (with as much pulp as possible if you like it pulpy like I do)
- 7 cups of sugar
- 7 cups of water
- Sterilize your jars and lids.
- Add all ingredients to a non-reactive pot. Stirring often, bring the mixture to a full rolling boil that can’t be stirred down.
- Remove from heat, stir. Skim off foam if desired. I don’t do this because I don’t find it necessary.
- Pour the lemonade concentrate into your hot, sterilized jars, leaving 1/4 inch head space.
- Wipe the rims and seal the jar.
- Process in a boiling water bath for fifteen minutes (start counting once the water has reached a boil).
When you’re ready to enjoy your lemonade, add one pint of lemonade concentrate to your pitcher and two pints of cold water. Mix and enjoy.
Sometimes I make a strawberry, raspberry, peach or blueberry version if something has caught my fancy, You just add whatever fruit you want to step 2 and continue on as the instructions say.
I use the recipe from Food In Jars and I love it. If I remember correctly, I think it might be a Martha Stewart recipe that Marisa changed up or doctored. This is the recipe, credited to whomever wants the credit, = )
Meyer Lemon Curd
6 egg yolks
1 cup sugar
3 meyer lemons, juiced (you should get a generous 1/2 cup. Make sure to strain it, to ensure you get all the seeds)
1 stick of butter, cut into chunks
zest from the juiced lemons
In a small, heavy bottom pot over medium heat, whisk together the egg yolks and sugar. Add the lemon juice and switch to stirring with a wooden spoon, so as not to aerate the curd. Stir continually for 10-15 minutes, adjusting the heat as you go to ensure that it does not boil. Your curd is done when it has thickened and coats the back of the spoon. Drop in the butter and stir until melted.
Position a fine mesh sieve over a glass or stainless steel bowl and pour the curd through it, to remove any bits of cooked egg. Whisk in the zest.
Pour the curd (a single batch will make one pint of curd) into your prepared jars, leaving 1/2 inch of headspace. If you want to process them for shelf stability, process them in a boiling water canner for 20 minutes (start the time when the water returns to a boil). According to So Easy to Preserve, it is best to process only in half-pint jars or smaller, as they allow better heat infiltration.
We eat this on toast, on yogurt, in oatmeal and with ice cream. We like it.
And finally, I’m trying something new for me, preserved Lemons the Old World way with salt. Again, it’s new for me, so I’m going to have to let you know how it all goes.
I’m using two recipes from The Joy of Pickling by Linda Ziedrich. The first is from Morocco and is the traditional way of preserving lemons with salt. The next is called Sweet Pickled Lemons on page 157 of The Joy of Pickling.
I use organic lemons that have not been sprayed. I recommend you use the same, if not, wash your fruit carefully to remove all traces of pesticides and such.
- 2 1/2 pounds lemons (preferably Meyer lemons)
- 1/4 cup unrefined sea salt
- Trim the ends off lemons, taking care not to cut into the flesh, then slice the lemons as if to quarter them – keeping the base of the lemon intact.
- Sprinkle the interior of the lemons with unrefined sea salt then layer in your mason jar, crock or fermentation device. Sprinkle with unrefined sea salt then mash with a wooden spoon or dowel until the rinds of the lemon begin to soften and the lemons release their juice which should combine with the salt to create a brine conducive to the proliferation of beneficial bacteria.
- Continue mashing, salting and mashing until your lemons fill the jar and rest below the level of the brine.
- Ferment at room temperature for three to four weeks. Lemons can be kept for one to two years.
Sweet Pickled Lemons
This is a fancy method I’ve adapted from Linda Ziedrich’s The Joy of Pickling. It’s also sweet-sour from sugar, and spicy from cumin and chile peppers.
First slice the lemons into eighths — again without cutting all the way through, like the Moroccan method.
Get together the following: 1 part fennel seeds, 1 part cumin seeds, 1 part black peppercorns and 1 part pickling salt. Think a teaspoon of each per 3 lemons. In a dry pan, toast the fennel and cumin seeds over medium heat until they are fragrant. Grind all the spices together and stuff into the lemons.
Jam the lemons into a quart jar and cover with extra lemon juice. Cover and let sit at room temperature for a week.
When the week is up, pour out all the juices into a non-reactive pan. Squeeze the lemons gently to release more liquid and put that in the pan. Bring the liquid to a simmer, adding sugar to taste. You want it sweet-sour.
Once the sugar has dissolved, add 1-4 small hot chiles; depends how hot you want it. Put the lemons back in the liquid and simmer gently for 10 minutes.
Using tongs, remove the lemons and put them back in the jar. Cover with the liquid and seal. Wait a month before eating.
I hope you have a very lemony day!~KeriAnne