I had an amazing preserved lemon miso recently with burrata. I wonder if I can find a recipe or that that might intrigue - would be handy because it'd be shelf stable.
Otherwise massive batches of lemon curd and meringues with the leftover egg whites (if you choose not to use a whole egg recipe)
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Otherwise massive batches of lemon curd and meringues with the leftover egg whites (if you choose not to use a whole egg recipe)