At Lemon Tree Lane Kitchen, we believe food is love. Many of our fondest family memories were made in the kitchen. Get inspired to create wonderful memories of your own with our 'Recipes' page, which features some of our absolute favorite dishes! We've also created 'Heidi's Leftovers' to be your go-to resource for fun, out-of-the-box ways to turn leftover meals into something new and delicious. Be sure to peruse 'Market News' for the latest on what Lemon Tree Lane Kitchen products you can find at the farmer's markets. Last but not least, stop by 'Reminisce' to share your favorite food memories, stories and photos!
1 – 1/4 pounds lemons
5 cups water
4 cups sugar
Zest of 6 lemons
1 vanilla bean, split lengthwise (or) 1 tablespoon vanilla bean paste
Peel the skin and pith from lemons. Remove membranes and seeds. Chop pulp coarsely. Put the lemon pulp and lemon zest into a large non-reactive pot. Add 5 cups water, 4 cups sugar; scrape seeds from vanilla bean, add to pot along with bean. Heat to a fast boil then reduce to low boil and stir periodically until mixture thickens about 30 – 45 minutes. Cool to room temperature. Transfer to jars; Cover and refrigerate. Bring to room temp before serving.