Lemons

[hobbit709]

My brother came over with a sack of fresh lemons from his tree in his yard. Evidently for some reason the tree went ape this year. He's gotten over 300 lemons so far off a tree that's 7-ft tall.
Delicious-not as sour as the ones in the store with a hint of sweet in them.

[The empressof all]

1. I'm jealous but you can make my chicken

I make a mean lemon chicken.

Season chicken thighs or breasts with bones with salt and pepper and broil them skin side up. (You can also do this on your grill of course) Don't worry so much if they are done you want a nice medium char on the skin. While the chicken is browning, combine about a half a cup of Olive Oil and a half a cup of lemon juice. Add at least a good heaping teaspoon (I use more) of crushed red pepper, salt, black pepper and a whole head of chopped garlic. At least 10 good sized cloves but you can use more.

Take the chicken and put it in an 11 X 13 pan or one that will allow you to keep the chicken in one layer. Pour the oil, juice and spices over the chicken and make sure all sides of the chicken get sauced. Cover with aluminum foil and bake at 325 until the chicken is thoroughly cooked. I take the foil off a few minutes before I take them out to crisp up that skin again.

Your family will think you are a genius...

[eleny]

3. Omigod!

That's a recipe I can jump into. We eat so much chicken that we're clucking.

Today I made a plainish marinade for chicken breast tenders. Balsamic/garlic mixture, olive oil and Italian dried seasonings. Marinated it all afternoon and then broiled them in a deep pan. But your extra super garlic recipe is on my list.

[Gormy Cuss]

2. I have two lemon trees and have learned a few things.

One, lemons keep for a very long time on the tree and keep for at least a month in a cool space in the house.

Two, when life hands you so many lemons, there are always friends and family who'll take a bunch off your hands.

Three, lemon juice can substitute for mild vinegar in most recipes.

Four, squeezing them and freezing the juice in ice cube trays is a great way to put away some for a few months down the line. A single cube is about 1-1/2 TBLS of juice.

Your brother may have Lisbons. They're a little less tart than Eurekas, which are the standard supermarket lemon. I have Lisbon and Meyer Lemon trees because both are good choices for my climate. My 8 year old Meyer tree puts out a ridiculous amount of fruit. The Lisbon is still young.

[kestrel91316]

4. I had a Lisbon lemon tree in the yard of the house I rented.

I used them a lot in homemade lemonade.

Slice 4 large lemons very thinly WITHOUT PEELING (use your cuisinart to do this easily and quickly)
Pur in a BIG bowl with 3/4 c. sugar and mash the sugar into the lemon slices real good - smash up the lemons enough to release all the good juices from pulp and peel. Let sit about 15 minutes. Add 1 qt water, mash and mix again to dissolve sugar. Let sit another 15 minutes. Strain and serve over ice.

This is the Amish lemonade in a crock recipe from Cooking From Quilt Country. The peel with its essential oil is the secret to the fabulous flavor.

[grasswire]

5. are they Meyer lemons?

Sounds like it.

[Warpy]

6. Mmm, preserved lemons!

http://www.davidlebovitz.com/archives/2006/12/moroccan_preser_1.html

You can drink only so much lemonade, you know.

[Warpy]

7. Hiccup