Bill who putters wrote:
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/fo...-Lemons-231570

That is item #2 above. Great with targine. You can't use up a huge amount
that way as you would never eat the product before the trees bear again. I
already have enough for my own use and for presents for family and friends.

D