[Produce] Lemon tree produced 368 lemons, need your lemon recipe suggestions

At this point youre gonna have to start a jam/marmalade factory, good luck boss

Make it 365 so you have enough for the whole year haha

Lemon bars rule, pasta al Limone is delicious and easy, lemonade/lemon syrup/lemon tea all come to mind. Or you could challenge yourself to eat one raw lemon a day for a year. Enjoy!

Pickled lemons add a nice touch to a lot of dishes:
https://www.themediterraneandish.com/preserved-lemons/#wprm-recipe-container-38754

Persevered Lemons!! Cut into quarters mix with good amount of salt, can add spices or seasonings if you want.

Limoncello

You can actually dry whole lemons in a dehydrator – they’re a relatively common ingredient in middle eastern cooking.

67,000 lemon bars

After you are done making way too many lemon recipes, keep in mind that you can zest and dry or freeze then juice and freeze. Also salt preserved lemons only get better as they age. I have multiple year old jars.

Trees often have poor harvests after a good year so saving some is a good idea.

Youll obviously have/get lots of ideas for bulk things, like marmalade/curds/lemonade. Here’s some smaller scale ideas to include.

• Zest the lemons and mix it with course salt to make lemon citrus salt. Great for finishing a dish

• Dehydrate slices of lemon to use in cocktails/drinks.

• Quarter the lemons, place in a bucket and bury in salt with peppercorns, bay leaf etc. for a few weeks to make preserved lemon. The rind becomes edible and can be chopped and used like a regular ingredient, you can dehydrate the inner fruit to make lemon powder, and the leftover very lemony salt can be used to brine other foods with a lemon kick.
You could also use just the pressed lemon rind if you have lots from juicing. As long as they weren’t zested and you’re not wanting to dehydrate the middle

• Use them like cucumber slices at a spa, but for people you’re not fond of /s

Lemonade concentrate from Cook’s Illustrated:

* 5 lemons, divided
* ¾ cup (5¼ ounces) sugar
* ⅛ teaspoon table salt
* 1 cup hot water

1. Select 2 lemons with fewest blemishes and scrub well. Rinse and dry thoroughly. Using vegetable peeler, remove zest of washed lemons in strips. Transfer zest to bowl and add sugar and salt. Toss to combine. Using potato masher, mash zest, sugar, and salt vigorously until mixture is damp, clumpy, and very fragrant, about 2 minutes. Add hot water and stir until sugar is dissolved, about 1 minute. Set aside until cool, about 30 minutes. While mixture cools, juice enough lemons to yield ¾ cup juice.

2. Stir juice into zest mixture until combined. Strain through fine-mesh strainer set over 2-cup liquid measuring cup; discard zest. Refrigerate until chilled, at least 1 hour. (If not using concentrate right away, transfer to airtight container and refrigerate for up to 2 weeks.)

TO MAKE LEMONADE: For single serving, pour ½ cup cold water and ½ cup concentrate over ice and stir gently to combine; if necessary, dilute with additional water to taste. For 4 servings, fill pitcher with ice, add 2 cups cold water and all of concentrate, and stir to combine; if necessary, dilute with additional water to taste. For sparkling lemonade, substitute plain seltzer for cold water.

Trying to figure out why you would pick them all at once? I leave mine in the tree, they don’t rot that way and then I use them year round. I would have the same problem otherwise, what to do with hundreds of lemons all at once?

Why pick them all at once? Fruit stays better on the tree

Or make a fruit stand with an honor system (cash box or Venmo, Cash App QR code and make $3-$5 bags for sell. A lot of people out where I live do this with their citrus and avocado trees. They produce so much that it’s impossible to use them all before they go bad. 

Used google translate from my notes so it might need some slight changes:

Limoncello,
1. 1 lt alcohol 95%

2. 15 lemons

3. 2 It water

4. 700 g sugar

—————————

Limoncello Tiramisu,

Ingredients:

1. 175g ladyfingers

2. 250 gr mascarpone

3. 1 tablespoon powdered sugar

4. 200 ml whipping cream

5. 2 lemons

6. 2 eggs

7.75 g sugar

8.1 Scheut limoncello

9. Mixer

10. Bowl (20 x 30 or 25 x 25 cm

Preparation:

Start by peeling the lemons. Grate the yellow zest and set it aside. Cut the lemons in half and squeeze out the juice. Separate the eggs into whites and yolks. In a clean bowl, beat the egg whites until stiff with the powdered sugar.

In another bowl, whisk the egg yolks together with the sugar until light and frothy; this takes about 3 minutes. Now add the mascarpone, half of the lemon zest, and 3 tablespoons of lemon juice to the whisked egg yolks. Whisk this together thoroughly.

In a separate bowl, whip the cream until stiff. Then gently fold the whipped cream into the mascarpone mixture. Finally, fold the beaten egg white into the mixture. Make a mixture of the remaining lemon juice and a splash of limoncello on a deep plate.

Dip the ladyfingers one by one into the limoncello mixture. Then place a layer of these dipped ladyfingers in a mold. Divide half of the cream mixture over the ladyfingers. Repeat this with another layer of dipped ladyfingers. Finish with a layer of the cream mixture.

Sprinkle the remaining lemon zest over the lemon tiramisu. Cover the mold and let it set in the refrigerator for at least 4 hours, or preferably overnight. Make sure the refrigerator is nice and cold so that the tiramisu sets properly.