Got lemons? I can't believe my eyes when I see someone in the grocery check out BUYING lemons. Everyone I know that has a lemon tree has more than they would ever know what to do with and would be GRATEFUL to all who would offer to take boxes of them away. Just ask 5 of your neighbors and at least one is bound to have a tree. I squeeze lemon on a lot of stuff this time of year and it is getting to be the time to squeeze and freeze for the next six months.
For small jobs, I find this lemon press really handy. My only issue is the size. My mother in law's lemons are the variety that take steroids. The juice squirts all over when I try to use this lemon press. They make an orange press that I think would be perfect. My zester of choice is always a microplane. It is great for taking off that very fine layer of goodness that is covering a good bit of yucky bitterness. Other zesting devices just collect zest and keeps it trapped in all its little teeth. The microplane generously gives up all the zest easily. Also use for garlic ginger, chocolate, hard cheese and fresh nutmeg. You can find these handy dandy tools through Amazon or Bed Bath and Beyond. (And the fun jars are at Wal-Mart.)
Lemon curd is a great spread for just about anything. I gave this out for Christmas and have had a mob of people after me for the recipe. You can use a double broiler if you have one--it is safer that way, but takes twice as long. This stuff is even easier to make if you double or triple the batch...less temperature sensitive. It freezes well so cook away. Frequent stirring is essential, or you will get curdled eggs and even though that is what the name seems to imply, you don't want that. In fact, my husband is embarrassed by the word "curd" so we just call it lemon butter around here.
1 egg yolk
1 cup sugar
1/3 cup lemon juice
zest of one lemon
1 stick butter, cut into 9 pieces
Combine eggs, yolk and sugar and whisk until smooth. Add juice and zest to egg mixture and whisk smooth. Whisk very frequently over very low heat until thickened, approximately 8 minutes, or until mixture coats the back of a spoon. Remove promptly from heat and stir in butter 2 pieces at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.