Using Up Limes and Lemons

Published on Wednesday, May 11, 2011, by Sarah Perry / Edit Post

What's a Chowhound-worthy use for a ton of fresh limes and lemons? Klunco recommends making homemade preserved lemons.

"One of my old cookbooks had a recipe for a 'Shaker Lemon Pie' that I never made, but it looked really good," says jmcarthur8. "It had paper thin lemon slices layered to fill the pie crust, including peel and rind, and lots of sugar. I found several links online. Most have a top crust, but the one I remember had a nice pattern of concentric circles of lemons, no top crust."

artychokeasana recommends making lemon curd. "It's delicious on toast, scones, as a filling for pavlova...and it makes great gifts too. If you are in a fish-eating mood, lemon beurre blanc is a great sauce for almost any fish." And karenfinan recommends lemon-lime chutney.

Discuss: What to do with a bunch of limes and lemons?

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POST A COMMENT |3 Comments

COMMENT

  • Lots of recipes on line for 'preserved lemons' - just kosher salt and lemons - a clean jar and about 30 days!

  • When we have an abundance of lemons and limes that need to be used sooner rather than later, we make sweet and sour mix. Just juice the citrus and mix with simple syrup (to your taste - more simple syrup if your like it sweeter, less if you like it more tart.) The homemade stuff is SO much beter than any of the bottled mixes. Cheers!

  • So how does one preserve lemons and limes?