Zest-less Lemons ~ Uses?

We are making our first batch of Lemon Chelo. It takes the zest of 15 lemons. That's all well and good, but now we have 15 naked lemons in the fridge. Anybody have a creative use for zest-less lemons...... other than lemonaide??

I'd like to try something out of the ordinary, but remember, it can't use the zest.

Thanks,

Tim

To keep your garbage disposal from smelling.

http://lifehacker.com/clean-and-de-stin ... 1452050273

When I made lemoncello with Laikom and Fropones last fall, I made syrup with the remaining lemons--cooked down lemon, ginger, lemongrass into a simple syrup. Stored it in the fridge and used it in cocktails, mixed into soda water, over ice cream, pound cake, etc. Kept in the fridge, it lasted for a while.

Can't you squeeze the lemons and freeze the juice in ice cube trays?

NFriday wrote:Can't you squeeze the lemons and freeze the juice in ice cube trays?

This is the best idea until you figure out a specific use. Zestless lemons will dry out very quickly in the fridge, in my experience.

You can make preserved lemons with Kosher or canning salt and squeezed lemon juice to cover.
Very simple and after aging, add unique flavor to Middle Eastern dishes.-Dick

Can you do preserved lemons without the peel? Seems like the texture and, likely, the flavor wouldn't be right.

boudreaulicious wrote:Can you do preserved lemons without the peel? Seems like the texture and, likely, the flavor wouldn't be right.

I tried making preserved lemons without the peels one time after a batch of limoncello. Your instinct is correct; it's a pale imitation without the zest.

There are recipes included on the website limoncelloquest.com that address this very problem. Here's a link.

My recommendation is lemonade or cocktails [Tom Collins=easy and good!]. Most lemon condiments rely on flavor from the zest, at least in my recipe examinations.