Weird things I can't find a better place for!

[Paul T]

Howdy All,

This is just a weird pic that I can't find a better place for.  If there is a better topic for this, please could the moderators move it there and delete this topic.....

We discovered a massive lemon hiding amongst the foliage of our lemon tree today.  At least 50% larger than any lemons we ever get on our tree.  My hand span from tip to tip is around 9 inches, just to give you a size reference.

As we were looking at it we discovered this "face" on the bottom of it.  I couldn't resist photographing it to show you all.  I couldn't find a better topic to post them, so I figured that the subject above said it all. 

[Maggi Young]

What a face! Looks like he just sucked a lemon.........

[Paul T]

Egads, maybe that's it.... he just got sucked INTO a lemon.  

[Maggi Young]

EEEEK!

   Have you checked if all the neighbours are still around?

[Paul T]

 

[WimB]

Hmmm,

reincarnation??

[ranunculus]

Should be full of zest if he has been reincarnated ... perhaps it's Jack?   

[Paul T]

Cliff,

You're not taking the pith are you? 

[shelagh]

Great item, trouble is I can almost taste the lemon meringue pie already.  With a lemon that big you'd only need one.

[Paul T]

Actually, it really is a pretty skanky lemon.    Quite soft, so I think it is actually half empty because it didn't form right.  It definitely isn't packed with juice, that is for sure.

[Rodger Whitlock]

Great item, trouble is I can almost taste the lemon meringue pie already.  With a lemon that big you'd only need one.

Lemon meringue pie? Who on earth eats lemon meringue pie?

I suggest either lemon curd, cooked very very slowly in a double-boiler top over hot water, or a lemon pie made in the mode of the famous Key lime pie.

Lemon curd

1/4 lb butter
1½ cups sugar
zest of two lemons
juice of three lemons
6 eggs, slightly beaten

Put in double boiler top over hot water (n.b. *hot*, not *boiling*), and stir continuously until thick. Store in covered container in the refrigerator. The more slowly you cook this, the smoother it is. It once took 45 minutes to properly thicken, but the texture was one of absolute uniformity. Use to fill tart shells made of sweetened pastry or however you want.


Lemon pie

melted butter, quant. suff.
graham cracker crumbs
1 can sweetened, condensed milk
2 egg yolks, beaten slightly
juice of 2 lemons

Coat pie pan with melted butter, sprinkle with graham cracker crumbs to build crust. Mix condensed milk, beaten egg yolks, and lemon juice and mix well. Pour into pie shell and chill well. Note use of uncooked egg yolks if you are touchy about such things.




See, now don't those recipes sound like a better fate for the Monster Lemon? Perfect foods for eating while sitting out by the rock garden and admiring the flowers on Veriolitsis glomulama.

[Lesley Cox]

I do wish you wouldn't post recipes. You KNOW they all go round my backside.

I make a super lemon curd, an old Scottish recipe, and it is a wonderful basis for the genuine Neenish Tart, not the sickly version sometime produced in the supermarket.

[David Nicholson]

Great item, trouble is I can almost taste the lemon meringue pie already.  With a lemon that big you'd only need one.

Lemon meringue pie? Who on earth eats lemon meringue pie?

I do, and in quantity

What's 'Neenish Tart' Lesley please?

[ranunculus]

Great item, trouble is I can almost taste the lemon meringue pie already.  With a lemon that big you'd only need one.

Lemon meringue pie? Who on earth eats lemon meringue pie?

I do, and in quantity

I do, and in Whitworth 

[Maggi Young]

Great item, trouble is I can almost taste the lemon meringue pie already.  With a lemon that big you'd only need one.

Lemon meringue pie? Who on earth eats lemon meringue pie?

I do, and in quantity

I do, and in Whitworth  

Rodger, we Brits eat large quantities of Lemon merinque pie, and lemon curd  and.... and.... and  

I must say I had thought of a lovely jug of fresh lemonade from the monster...... it is warm here, for a change!