Lemon montage. Le montage. Pah ha ha! Ah I crack myself up.
Anyway, here's what I did with 25 lemons.
Lemon and sultana muffins x 2 batches: 5 lemons.
Plain old cooking, like lemon wedges with fish and lemon juice in vinaigrette: 5 lemons.
Four went mouldy before I did anything with them. I'm being honest here.
And I used 11 to make lemon squash. The recipe I usually use has epsom salts in it, which I didn't have, so I made a different one that turned out just as good, or maybe even a little better.
Here it is: 1 c lemon juice, 2 t tartaric acid, 2 t citric acid, 1 and 1/2 c sugar, 1 c water, finely grated rind of 3 lemons. Heat together everything except the lemon rind, stirring until all the sugar is dissolved. Add the lemon rind, cool a little, then bottle. Make a cute little label if you are going to show it on your blog. Yes, I admit it, I made that label just for you. Makes about 750 ml concentrate.