In article ,
"David Hare-Scott" wrote:

I have a surplus of lemons. I have made lemon cordial, Moroccan preserved
lemons, lemon marmalade and I have a year's supply frozen lemon juice or
more. There are still 4 milk crates of them left. If refrigerated I might
use half a crate over the next few months before they go rotten. There is
no market for them and there are insufficient takers to give them all away.
Any constructive suggestions?

David

Consider looking into preserved lemons.

http://en.wikipedia.org/wiki/Preserved_lemon

http://www.epicurious.com/recipes/food/views/Preserved-Lemons-231570

--
Bill S. Jersey USA zone 5 shade garden

http://marshallmcluhanspeaks.com/