What to do with overly ripe Meyer Lemons?

On our Sunday trip to Stanley's, we couldn't resist the lure of meyer lemons that were 10 for $1. Most were very, very ripe (nothing unusual at Stanley's), but we picked through and found some that felt like they'd hold up for a few days. I'd love some suggestions for how to best take advantage of them. Right now I'm considering making preserved lemons, and would prefer not to do a dessert as we're trying to avoid sweets right now. Any thoughts?

Squeeze and freeze the juice in portions for cooking use later. Freeze the zest too.

See this thread about making Meyer Lemon marmalade. I tried it (my first experience with home canning and home made preserves) and was very pleased with the results.

bfolds wrote:On our Sunday trip to Stanley's, we couldn't resist the lure of meyer lemons that were 10 for $1. Most were very, very ripe (nothing unusual at Stanley's), but we picked through and found some that felt like they'd hold up for a few days. I'd love some suggestions for how to best take advantage of them. Right now I'm considering making preserved lemons, and would prefer not to do a dessert as we're trying to avoid sweets right now. Any thoughts?

I have preserved Meyer lemons from mbh. They are wonderful.

Use the juice for vinaigrette. And use the lemons, zest & all in any savory application where you would use lemon.

Thanks for the good ideas. For maximum flexibility, I think I'll invest in an ice cube tray and freeze the juice then save the rinds for zesting later. May try to go back this weekend to see if there are more as the idea of marmalade sounds very appealing. I'm also reminded that my aunt used to make delicious lemon curd that I may try to replicate.

Appreciate the feedback.

Candied peels are delicious as well.

boudreaulicious wrote:Candied peels are delicious as well.

I will freeze used lemons until I have enough to make a batch of peel and/or have the time to do it. Since Meyer lemon skins are so thin, there is little to no pith to scrape away.

Cathy2 wrote:

boudreaulicious wrote:Candied peels are delicious as well.

I will freeze used lemons until I have enough to make a batch of peel and/or have the time to do it. Since Meyer lemon skins are so thin, there is little to no pith to scrape away.

Meyers are really the only ones I like to candy because of that.

HI,

If you like it thin and easy, then add lime and tangerines to your list. I do those plus navel orange, grapefruit and regular lemons, too. I've seen Buddha's hands candied, though I haven't tried it yet.

Regards,