In article
>,
PickyJaz > wrote:

> I have an bearing abundant lemon tree that is not of the very sweet
> Meyer sort. I will be making go-alongs to take to family Easter
> dinner and I wanted to plan for a multi-fruit salad sort of dish, Is
> there a brining method by which I may soak to sweeten lemon segments
> so as to include them? Perhaps I could peel, slice and fry them in a
> brown sugar glaze before cooling to include them? Any sweetening
> advice or other ideas for for using just the lemons, or including them
> in a fresh fruit asortment?
> In appreciation, Picky


Hoo-dawgie! I can hardly wait to see the responses to this, Picks.
Personally, I don't think you're going to sweeten anything but the
outside of the lemon by frying them in a sugar glaze; the juice is
within each little walled "bubble" and every time one breaks, it's going
to taste sour. But maybe I'm wrong.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - updated 3-30-2009
"What you say about someone else says more
about you than it does about the other person."