Page 2 of 4 FirstFirst 1234 LastLast
Results 11 to 20 of 31

Thread: Ideas with lemons?

  1. #11
    If you have Meyer lemons, I recommend making Meyer lemon creme brulee or lots of sour mix for Margaritas.

    Although, if I knew how, I would make a crapload of lemon custard ice cream.
    Michael
    "Don't you know who he is?"

  2. #12
    Senior Member Lucretia's Avatar
    Join Date
    Oct 2011
    Location
    Isle of Lucy
    Posts
    1,625
    Quote Originally Posted by sachem allison View Post
    make limoncello
    This sounds like something you could really hurt yourself with...soaking a poundcake, on the rocks with a splash of soda, in ice tea....MMmmmmMMMM!!!!
    Now is not the time to bother me. And it's always now. Wiley Miller

  3. #13

    Zwiefel's Avatar
    Join Date
    Jul 2012
    Location
    Little Rock, AR
    Posts
    2,483
    we like to candy them by simmering in simple syrup for about an hour, then let them cool on a rack. Store in fridge. Tasty snacks, good with vanilla bean ice cream....etc.
    Remember: You're a unique individual...just like everybody else.

  4. #14
    Senior Member DeepCSweede's Avatar
    Join Date
    Dec 2011
    Location
    Mequon, WI
    Posts
    1,267
    Start a lemonade stand on the corner and make yourself a few bucks.

    I like the lemon meringue pie - that is one of my favorites that my grandmother used to make. I would also make a syrup for margarita's

  5. #15
    Senior Member
    Join Date
    Feb 2011
    Location
    Randleman NC
    Posts
    560
    Quote Originally Posted by Zwiefel View Post
    we like to candy them by simmering in simple syrup for about an hour, then let them cool on a rack. Store in fridge. Tasty snacks, good with vanilla bean ice cream....etc.
    How much lemon to syrup just covered or slightly above, I have alot of heavy cream to use. Vanilla ice cream is coming.

    Thanks
    Jared

  6. #16

    Zwiefel's Avatar
    Join Date
    Jul 2012
    Location
    Little Rock, AR
    Posts
    2,483
    they will float, so I use enough to make them float

    No worries if you have extra though...I strain it and use it to sweeten iced tea!
    Remember: You're a unique individual...just like everybody else.

  7. #17
    Senior Member
    Join Date
    Feb 2011
    Location
    Randleman NC
    Posts
    560
    The goal isnt evaporation, ok cool. The tea sounds good as well.

  8. #18

    Zwiefel's Avatar
    Join Date
    Jul 2012
    Location
    Little Rock, AR
    Posts
    2,483
    Quote Originally Posted by rahimlee54 View Post
    The goal isnt evaporation, ok cool. The tea sounds good as well.
    didn't even think of that! Correct. Just trying to temper the acidity of the lemons with heat and infuse the pith with the syrup. evaporation would be pretty tricky with a big pile of lemons....but now you have me thinking!
    Remember: You're a unique individual...just like everybody else.

  9. #19
    Senior Member
    Join Date
    Feb 2011
    Location
    Randleman NC
    Posts
    560
    In a wide shallow pan with plenty of surface area you could probably prepare them like candied nuts, which would be good after the temper, I suspect.

  10. #20

    Zwiefel's Avatar
    Join Date
    Jul 2012
    Location
    Little Rock, AR
    Posts
    2,483
    Might be able to get the syrup sufficiently thick that they would crystallize while cooling on the rack. This would make it easy to make more than what a single layer in a pan would accommodate. I think I have something new to try next time!
    Remember: You're a unique individual...just like everybody else.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •