In late autumn and winter, these tart little yellow jewels are abundant on trees in coastal NSW. Some trees are so overflowing with fruit it can be difficult to know what to do with them all. You don’t want to waste them, but some people find that even after they’ve given their lemons away to neighbours, relatives and friends, the tree is still producing loads. So what can you do with the leftovers?
NSM Mary was faced with the ‘problem’ of too many lemons and wrote to the NSM Facebook group:
‘Can anyone share any great recipes including lots of lemon? Our lemon tree has had a fruitful crop this year (it’s been my DH’s obsession). Hubby has been marinating with lemon, but apart from lemon curd I’d like to ask what everyone thinks is a winning recipe…’
The suggestions from our mums came flying in quicker than you can squeeze a juicy lemon!
Christine: Linoncello and lemon butter.
Annika: Lemon tart, lemon meringue pie! I don’t have the recipes, but I know they’re easy to make.
Carolyn: You can juice them and freeze in ice-block trays for later.
Kristy: Preserved lemons.
Sian: Preserved lemons, lemon curd, lemon slice, lemon tarts… This is a good recipe for Lemon delicious slice.
Joanne: Lemon coconut slice, yum!
Erin: Homemade lemonade.
Lucie: Lemon chicken. Add loads of lemon juice to garlic and olive oil and use to marinate chicken, yummy!
Frau Jane: Lemon tart. My mum makes the best!
Sarah: All you need is some salt and tequila…
Pippa: Lemon sorbet.
Brianna: Lemon risotto. Try this Nigella Lawson recipe.
Laura: Definitely preserve some to use all year round!
Nicola: Lemon butter! Delicious!
Rebekah: Our lemon tree has been my DH’s obsession, too! He made lemon cordial with all the lemons last week … it;s pretty good and should last a while.
Mandy: Oh, I miss my lemon tree! Squeeze them and freeze in ice-cube trays and then store in zip-lock bags and you will have lemon juice ALL year round. And freeze the zest if you want that, too!
More with lemons
‘My whole life I have loved the zesty, sour freshness of a juicy lemon’, says Alix Toyton, author of cookbook The Shrinking Hubby’s Healthy Food We Love To Eat. ‘The ways to enjoy lemons are endless! I love them whisked with salt, pepper and olive oil as a salad dressing, drizzled over a perfect avocado with freshly ground sea salt, tossed through my stir-fries, baked with my roast chicken and squeezed in cold mineral water (with or without vodka!). I especially love the lemony zestiness of my delicious Macadamia Pesto.’
If you are a lemon fan you will just love the zesty freshness of this pesto. The macadamia nuts give it a creamy twist ensuring you won’t even notice it’s dairy free. Toss it through pasta (or zoodles), use it as a marinade for barbecued salmon, chicken or lamb, or simply toss it through vegetables (such as pumpkin, mushrooms, eggplant and zucchini) and roast for a delicious twist on your favourite winter roast dinner.
Macadamia pesto
Photography: Melanie Milne-Davies.
Juice of ½ lemon
½ cup macadamia nuts, toasted
1 bunch (1½ cups) of fresh basil leaves
1 large (or 2 small) garlic cloves
½ -1 red chilli, seeded
¼ cup olive oil
Salt and pepper, to taste
Add all ingredients to your food processor and pulse until you reach your desired consistency. If using your Thermomix, add all ingredients to the mixing bowl and mix on Speed 6 for 3 seconds.
This recipe, along with lots of other wonderfully healthy dishes, can be found in Alix’s cookbook The Shrinking Hubby’s Healthy Food We Love To Eat. You can purchase it here. As a ‘special offer for North Shore Mums, simply use the code NORTHSHOREMUM at checkout (in the coupon section) to get free shipping. Enjoy!
We’d like to hear how you love to use lemons. Share your recipe ideas and tips in the comments section below.
More recipes…
