Lemons 101

My Aunt and Uncle gave us a grand total of 78 lemons from their tree in California! They knew we would put them to good use, so Danny and I got to work. Washed, peeled & zested, then juiced. It was an assembly line process, but worth it!

Using the juice and zest of a lemon can enhance a dish, making it fresh and vibrant. Known for their sourness, the lemon is used around the world in a variety of cuisines. Best squeezed at room temperature, the lemon can contain up to 3 to 4 tablespoons of juice. Rolling the lemon with the palm of your hand can help the juicing process.

Tip: We found that a coffee press was a great way to separate the pulp from the juice! Having an extra press for these tasks is essential if you love to juice. That way you can have one for your morning coffee and one just for your juicing. 

Tip: Using leftover peel is great for the garbage disposal. I like to throw a few down the drain with running hot water. While cleaning the blades of your disposal it will leave a refreshing smell in your kitchen.

We made delicious lemon bars, lemon curd, lemon meringue pie, lemon-mint slush and lemon ice cubs.

 Lemon-Mint Slush

Great for iced tea in the summer time!

Ice cubes, fresh lemon juice, mint, basil & agave nector in a blender. Keep in the freezer until you put a tablespoon or two in your favorite glass of iced tea!

 Lemon Meringue Pie