What can I make with a bag full of lemons?

This was one of my favourite puddings while growing up. It's dead easy to make. :D

Lemon Souffle Pudding

2 Tbsp. flour

1 Tbsp. butter (not marg)

1 c. sugar

2 egg yolks

Rind and juice of a lemon

1 c. milk

2 egg whites, stiffly beaten

Cream together flour, butter and sugar. Whisk in egg yolk, then lemon juice and zest. Then add milk and fold in the stiffly beaten egg whites. Pour into a casserole or molds (ramekins). Poach for 45 to 60 minutes in a 350 F oven.

If making individual servings in ramekins, you probably should use a bain marie i.e. place the ramekins in a pan of hot water, with the water about 1 inch deep. I've found that if baked in a casserole, the water bath is not essential.

The result? A cake that 'magically' rises to the top of a creamy, lemony sauce. Citrus fans will love this.

Make a lemon sauce pudding. Its perfect for this time of year. http://thefoody.com/pudding/lemonsaucepudding.html I posted this in about 1994 (ish) and it seems to have made it onto a lot of recipe sites.

It gives you a a sauce on the bottom, sponge on the top and in the middle the most divine mixture of sauce and sponge.

The other thing you can do is preserve them. Cut the lemons into quarters lengthways but don't cut all the way. Put a teaspoon of good quality sea salt (Maldon salt is good for this) in the lemon and put it into a clean sterilised jar. Do this with as many lemons as you can fit in. They need to be packed close together. Finally when you have filled the jar fill it with warm water to come up to above the lemon level. Seal and put in a dark place for 3 months.

These can be used with moroccan food and will go perfectly with Tajine cooking.

Check this website for some ideas:

http://allrecipes.com/Recipes/Fruits-and-Vegetable...

You could also make preserved lemons:

10 ripe med. lemons or limes

4 to 5 tbsp. salt

1 tbsp. coriander seeds

8 c. water

Make a deep slit on 4 sides of each fruit. Sprinkle salt into slits. Place fruit in jar. Boil water, pour over fruit in jars. Seal jars, store in a cool, dark place 3 weeks before serving.

OR, you could make a delicious lemon marmelade! (recipe from homeccoking.about.com)

Ingredients:

•10 large lemons

•4 cups water

•4 cups sugar

Preparation:

Using vegetable peeler, remove yellow part of peel in strips from lemons. Cut strips into 1-by 1/8-inch strips. With knife, cut off all white membrane, or pith, from peeled lemons.

Cut peeled lemons crosswise into 1/4- inch-thick slices. In heavy nonaluminum 5-quart kettle or Dutch oven, combine lemon peel, sliced fruit, and water. Cover and refrigerate 3 to 4 hours.

Heat lemon mixture to boiling over high heat, stirring frequently.

Reduce heat to low; cover and simmer, stirring occasionally, until lemon mixture is very soft, about 1 hour.

Add sugar to lemon mixture and increase heat to medium-high; stir until sugar dissolves. Heat to boiling and reduce heat just so mixture boils gently. Boil uncovered, stirring frequently, until candy thermometer registers 220 degrees F., 45 to 60 minutes.

Meanwhile, prepare three 1-pint canning jars with their lids and bands for processing following manufacturer's directions. Spoon marmalade into hot jars, leaving 1/4-inch space at top of jars.

Wipe jar rims clean. Seal with lids and bands. Process jars in boiling-water bath 15 minutes. Cool jars on wire rack. Label jars; store in cool, dry place.

You could make lemon-aid shake-ups

Halloween is coming up. Dip them in caramel and give them to kids you don't like.

make some hot teat at nite .

lemon cake

http://allrecipes.com//Recipe/lemon-cake-with-lemo...

or

http://allrecipes.com//Recipe/lemon-cake-with-lemo...

or lemon meringue pie

http://allrecipes.com/Recipe/Grandmas-Lemon-Mering...

or just lemonade

http://allrecipes.com//Recipe/best-lemonade-ever/D...