I’ve been wanting to blog all weekend, but instead I’ve been making (and canning) lemon curd and lemon marmalade. It was either that or the Free-Ride family was going to have to face down an Exodus-scale plague of lemons.
The batch of lemon marmalade consumed 12 lemons (plus 6 cups of sugar and 24 hours), while the batch of lemon curd used up a mere 4 lemons (and a cup of sugar, 5 eggs, and a stick of butter). After the labor involved in this round of lemon processing, I can give a detailed account of the location of every tiny cut and scrape on either of my hands.
Notice all those not-yet-consumed lemons in the background? That’s just the tip of the lemon iceberg.
These are the additional picked lemons waiting in the relatively cool shed.
And the branches of our lone lemon tree are still heavy with fruit waiting to be picked.
Any suggestions for what we should be doing with all these lemons? (We’re not going to huck ’em at cars, thanks.) I’m most interested in things we could do with the lemons that involve a relatively high proportion of lemon to other ingredients. Or if there’s a way to harness the lemons to heat our home or fuel a car, that would also be good.