On Apr 5, 2:50*pm, 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

I would

a. scrub, then use a peeler and remove all that nice skin, dry it
and grindit for your own dried lemon peel. Priced a jar of this stuff
lately?

b. squeeze for juice, freeze in small one ounce amounts and think of
the money you can save for not having to buy bottled or out-of-season
lemons.

c. look for recipes which call for a lot of lemon juice.