Preserving lemons never looked or tasted so good.
Last month my friend Myra gave me some Meyer Lemons from her mother’s tree in California. I think my response was somewhere between abject gushing and that of accepting an Academy Award. Yep, just shy of tearing up and saying, “I’d like to thank Myra, her mother Fern, and all the lemon growers everywhere who elevate our culinary lives and our pucker with these sunny little orbs.”
A couple weeks later, Fern ships me an entire box. And like the saying goes, “When life gives you lemons, make pie.” Well, at least that’s my version. Fern’s generous gift needed attending to, but I wasn’t sure how to proceed. I knew I would share some of the lemons with many of my like-minded, lemon-loving friends, but I would need to preserve some of the lemons to avoid spoilage. And then it came to me, I would preserve the lemons by pureeing them whole in sugar, like my first step in making shaker lemon pie filling. Funny thing is, once I made this, I learned (through sampling, of course) that preserving lemons with sugar and by freezing captures a truly fresh lemony flavor good for just about any recipe or dish needing some brightness and citrusy notes.
How to Preserve a lot of lemons for a later day.
Step 7: Pulse until chopped into small pieces.
Step 8: Then, turn the food processor on for 2-3 minutes until lemon mixture is a thick puree.
Step 10: Pop a lid on each jar, tighten and freeze.
The puree doesn’t freeze solid, but instead stays spoonable. So, should you need a dollop of fresh lemon flavor, reach for the freezer. By preserving lemons today, I have lemon pie (and more) tomorrow.
Uses for homemade Lemon Puree, in addition to Shaker Lemon Pie filling:
- baked goods
- salad dressing
- side dishes
- ice cream
- brining solution
- meat marinade
Thank you Fern and Myra, from one grateful lover of lemons.