While I do realize that a great abundance of lemons is a problem peculiar only to those of us who live in certain climates, when you've got a lemon tree that's a serious overachiever, there's really only so much lemonade you can stand. (See what I did there? Lemonade Stand?)
Lordy, lordy, WHAT do you do with them all? You can't really give 'em away. Almost everyone's got a lemon tree and they'd love nothing more than to give you theirs. And shipping them to relatives in lemon deprived parts of the country is just too expensive...though I do throw a big bag in my suitcase whenever I fly somewhere for a visit. Perfect gift, and the TSA mostly leaves 'em alone.
But even if you've transported them to Scurvy Land and you STILL have a surfeit, here's what you do. You PRESERVE them.
I've been asked before to do blog posts on all the preserving we do, and maybe this summer I'll get around to doing the step-by-step of fig jam, grape jam, pickled squash, pickled pepper relish, etc., etc.,...or not. Because by mid-summer, when we're up to our elbows in garden bounty, it's all we can do to keep up.
But lemons. Couldn't be easier. A six year old could do it. And preserved lemons are THE magic ingredient in MANY dishes from Morocco. Lemon chicken cooked in a tangine is on the menu in any Moroccan restaurant. It's the law.
So here ya go. Aside from lemons, you'll need jars and Kosher salt. Any old jars with any old lids will do. Because there's NO COOKING or sealing involved. None. Nada. Zip. Zilch.
Cut the ends off the lemons and quarter them. And pour yourself a big old bowl of salt. Yum.
Dredge the lemons in the salt. Thusly.
Then cram 'em into the jars. Mash as many of 'em in there as you can, without having them hit the lid. In canning, we like to call that "head space". Like, "Man, you GOTTA leave me some head space or I just cannot FUNCTION."
If, in cramming the lemons in, they've not released enough juice to cover themselves up, juice a couple of lemons and add the liquid to the jar to cover.
When you're done, don't leave 'em on the sill like this. They're just there for the photo 'cuz they look pretty. Put them somewhere cool and dark and turn the jars over once a day, every day for 2 weeks.
And that's it. They're now preserved. HOW, you may ask? In most preserves, the preservative is sugar or a combo of salt and acid, and these babies have enough salt and acid in them to preserve just about anything. Including your sanity.
Now, hit up google for preserved lemon recipes and you're GOLD. Give the jars away with a recipe or two as a host or hostess gift. Because even if your host or hostess has a lemon tree themselves, I guarantee you they've probably only made lemonade.
And then you can feel like the enlightened soul of the century for showing them the righteous path of the preserved lemon. Selah.