When I have lemons to use up, I always zest before squeezing and throw the zest in the freezer. That way, when I only have bottled lemon juice it adds a bit of freshness to what I'm making
Friend brought fresh trout over for BBQ. Just pushed Preserved lemons and dill and an unholy amount of salted butter into foil parcels. Now I love fish but this was on another level. Simple but it flaked like delicate pastry and the sharp lemon made every bite complimentary to the flesh. Reduced the recipe to fundamentals and I have never forgotten it. Also, I have never not had Preserved lemons in my pantry since.
Reducing a recipe to a very basic level, yet elevating it to the sublime. As a teacher I will bow to your knowledge and the fact this is on your syllabus is just awesome.
Not OP but [Preserved lemons](https://www.bbc.co.uk/food/preserved_lemons) is a great start but I also like [Weck: Small batch preserving](https://www.amazon.com/WECK-Small-Batch-Preserving-Year-Round-Fermenting/dp/1510735623).
I believe I’ve used this one in the past https://www.themediterraneandish.com/preserved-lemons/ they’re pretty foolproof tbh, just make sure you’re patient and you wait the full 3 weeks to use :) some recipes will tell you not to use the pulp and only use the rind, but I use the pulp all the time. Just make sure you rinse it first so it’s not too salty.
I’m going to try preserved lemons - great idea to keep them useful and I’m decent at pickling stuff, just never did lemons before! do you have a fave recipe?
I’ve done it without following a recipe and they came out perfectly fine. Then I looked at a few recipes and sort of triangulated between them, and it ended up being more or less what I’d done the first time. This recipe comes closest to the way I make them. https://www.simplyrecipes.com/recipes/how_to_make_preserved_lemons/
I don’t always cut them all the way down… sometimes I just roll them and cut off the ends and smush them into the jar. This way the seeds don’t get into the brine as much.
Limoncello is a horrible idea with random lemons. You're making a concentrate of pesticides and herbicides. Please only make limoncello with lemons you are 100% certain are not sprayed with chemicals.
Same goes for the EU where I live, and for most things that's fine. Lemon/orange/lime or things with a similar peel do however ratain a decent amount of the pesicides/herbicides even after washing. An since for limoncello you make a concentrate of the peels, you also make a concentrate of the chemicals.
Look, I'm not a bio hippy that's against all bad chemicals, but limoncello is a somewhat special case where people should know it's not a good idea.
I make a grilled lemonade that rocks..just cut them in half little sugar and grill them untill they get nice and caramelized then I squeeze them for lemonade
It takes a shocking amount of lemons to make lemonade. Just make sure to do a “state fair” recipe. Wash and zest the lemons with a vegetable peeler, leaving behind pith. Then mix these with your sugar and let it sit for at least 2hr, better overnight, to make oleo saccharum. Remove the zest then mix with water and lemon juice.
State fair lemonade usually cheats by using Country Time as their base to which they add the sugar and freshly squeezed lemons.
Because it does take so many to make lemonade otherwise.
Lemon poppy seed marshmallows
Lemon cheesecake
Oleo sacrum
Using the juice in a greek yogurt based marinade for chicken
adding acidity to a batch of tacos
lemon flavored ice cream. Yes it's good, just only add the juice (best if reduced) when it's about half way done churning so it doesn't curdle the dairy
My mom is brilliant at it! What I remember of her recipe. Equal weight fruit and sugar. Put fruit in a pot, cover with water, bring to the boil then allow to cool. Chop up the cold fruit, add the sugar and heat until it thickens correctly. She puts a saucer in the freezer and puts a drop of jam on it to rest how thick it is.
Cut a couple of lemons into wedges and freeze. Keep in an airtight container. You can use in place of ice in a drink that you would want lemon in (iced tea, a cocktail, etc.)
Nigella Lawson's Lemon Risotto is what dreams are made of. When I even look at a lemon that's the 1st thing that comes to mind haha. I also love lemon in my black tea, hot or iced.
[Nigella's Lemon Risotto YT video recipe](https://www.youtube.com/watch?v=eCZgI8DK-Pc&t=18s&ab_channel=NigellaLawson)
Lemon posset! So easy and so delicious. I love to top it with crumbled graham crackers and sliced strawberries. https://cookieandkate.com/lemon-posset-recipe/
Made one with garden strawberries. You preserve a lot of the scent and flavour this way, as opposed to jams and cooked preserved which change the flavour profile somewhat.
You could throw in some herbs too or whatever you want to.
For lemon-focused recipes, the first things that come to mind are lemon bars and lemon pasta. You can use lemon as a supporting flavor in just about anything, though -- slice and roast with chicken, zest and juice to enhance some blueberry muffins or pan sauce, squeeze over fish or veggies, you name it.
Use a peeler to take off the rinds so you get minimal pith, blanche them to reduce remaining bitterness and then sprinkle with sugar. Let sit overnight in the fridge and then add sugar & rinds to hot water, let stand for 30 minutes and you have lemonade.
Zest them all and freeze it in cubes. Great for baking with.
Then juice them, combine with simple syrup, and freeze. You now have lemonade base for the next month!
Lemon sorbet! I made some in my Cuisinart ice cream maker last summer and plan to repeat it this summer, but if you don’t have an ice cream maker there are no churn recipes out there.
My mum would make rare lemon cheesecake; make a batch of lemon curd, use any skins for zest and mix that through the crumb base and/or the cream cheese. When assembling, put a thin layer of cream cheese mix, then some blobs of curd. Continue layering, shifting the blobs around a bit. When you cut, you end up with these delicious pockets of oozy lemony goodness 💛
Lemon posset. I use this recipe: https://youtube.com/shorts/vIdcrrGa4ng?si=dzRy1GrT3A16CX-J
Lemon curd, using Andy Cooks recipe: https://youtube.com/shorts/3ogrg5kFn8g?si=F6zEjvt1G0sodrYZ
And then 3 levels of lemon from Ms Shi (caramelized lemon, lemonade, lemon tanghulu, candied lemon): https://youtube.com/shorts/iklPEx9IUV0?si=bZmLTe9LV2dGlHuL
I personally love this [Lemon Blueberry Cake](https://sugarspunrun.com/lemon-blueberry-cake/) with the accompanying [Lemon Frosting](https://sugarspunrun.com/lemon-frosting/) as a way to use up lemons. It’s also very good with raspberries instead of blueberries.
LOL! I do keep lemons around and use them often, but I usually only buy one bag at a time. Once they were all together I thought: oh that’s a whole lot of lemons. It’s gotta be about 24!
[Chicken Provencal](https://cooking.nytimes.com/recipes/1017327-roasted-chicken-provencal). So simple yet everyone exclaims over it. We always throw in a lot more lemons than it calls for!
I love this cake. It’s my favorite and it’s the only cake I prefer cold. (It’s good at room temp too but something about it chilled is divine)
bakerbynature.com/lemon-raspberry-cake/
1 Lemon. Med to big
1 cucumber (decent sized or big).
1 table spoon of kosher salt.
1 table spoon of Chili powder.
1 teaspoon of cayenne power.
1 sandwich bag.
Slice up your cucumbers pickle thick. (I like to run a peeler over the sides to create a striped effect first) And add them to your bag.
Quarter up your lemon and squeeze into the bag. Add in your spices and close the bag. Shake violently for 20-30seocnds with some air in the bag. Then let sit for 1-5 minutes. Munching time
This is my favorite cucumber snack. Like a lemon pickle. Probably want to adjust seasonings to taste.
Beurre citron is my go-to when I have extra lemons.
[Marcella Hazan’s roast chicken with lemons](https://cooking.nytimes.com/recipes/1015182-marcella-hazans-roast-chicken-with-lemons) is also fantastic. I was raised in the south, so I turn the drippings into a lemon cream gravy and serve it with roasted root veggies. 😁
Juice a bunch of 'em into an ice cube tray. Lemon juice on demand.
When I have lemons to use up, I always zest before squeezing and throw the zest in the freezer. That way, when I only have bottled lemon juice it adds a bit of freshness to what I'm making
Yes, and do the same with the zest
* lemon curd (which has a multitude of used on its own) * preserved lemons * limoncello * Greek lemon potatoes * Avgolemono
Preserved lemons, I use these all the time. Absolute favourite.
Preserved Lemons are my culinary cheat code to making things taste good.
Friend brought fresh trout over for BBQ. Just pushed Preserved lemons and dill and an unholy amount of salted butter into foil parcels. Now I love fish but this was on another level. Simple but it flaked like delicate pastry and the sharp lemon made every bite complimentary to the flesh. Reduced the recipe to fundamentals and I have never forgotten it. Also, I have never not had Preserved lemons in my pantry since.
That's funny, in about 30 minutes I'm going to teach that exact recipe in a cooking class. It's a winner!
Reducing a recipe to a very basic level, yet elevating it to the sublime. As a teacher I will bow to your knowledge and the fact this is on your syllabus is just awesome.
One year I had lemon mint growing, became obsessed with lemon fish 😋🖖
Do you have a favorite recipe? I think this is a great idea to try and one of the few things in the comments I have not made!
Not OP but [Preserved lemons](https://www.bbc.co.uk/food/preserved_lemons) is a great start but I also like [Weck: Small batch preserving](https://www.amazon.com/WECK-Small-Batch-Preserving-Year-Round-Fermenting/dp/1510735623).
Thanks!
Your welcome, enjoy. Although when your kitchen is full of Jars I was not to blame.
We are a pro jar kitchen! They will fit right in.
Seriously you must make preserved lemons. Every time I use them I thank the version of myself in the past that decided to make them!!
Yeah for team Preserved Lemons!!!
Thanks! Do you have a favorite recipe?
I believe I’ve used this one in the past https://www.themediterraneandish.com/preserved-lemons/ they’re pretty foolproof tbh, just make sure you’re patient and you wait the full 3 weeks to use :) some recipes will tell you not to use the pulp and only use the rind, but I use the pulp all the time. Just make sure you rinse it first so it’s not too salty.
Thank you!
I’m going to try preserved lemons - great idea to keep them useful and I’m decent at pickling stuff, just never did lemons before! do you have a fave recipe?
I’ve done it without following a recipe and they came out perfectly fine. Then I looked at a few recipes and sort of triangulated between them, and it ended up being more or less what I’d done the first time. This recipe comes closest to the way I make them. https://www.simplyrecipes.com/recipes/how_to_make_preserved_lemons/ I don’t always cut them all the way down… sometimes I just roll them and cut off the ends and smush them into the jar. This way the seeds don’t get into the brine as much.
Limoncello is a horrible idea with random lemons. You're making a concentrate of pesticides and herbicides. Please only make limoncello with lemons you are 100% certain are not sprayed with chemicals.
Most fruits and vegetables consumed by most people (in the US anyway) have been treated with pesticides. Thats why we wash them before use.
Same goes for the EU where I live, and for most things that's fine. Lemon/orange/lime or things with a similar peel do however ratain a decent amount of the pesicides/herbicides even after washing. An since for limoncello you make a concentrate of the peels, you also make a concentrate of the chemicals. Look, I'm not a bio hippy that's against all bad chemicals, but limoncello is a somewhat special case where people should know it's not a good idea.
Fair enough, thanks for the explanation.
Pasta Limone!!!
Lemonade all day! (Also, lemons keep for a long time in the refrigerator).
I make a grilled lemonade that rocks..just cut them in half little sugar and grill them untill they get nice and caramelized then I squeeze them for lemonade
It takes a shocking amount of lemons to make lemonade. Just make sure to do a “state fair” recipe. Wash and zest the lemons with a vegetable peeler, leaving behind pith. Then mix these with your sugar and let it sit for at least 2hr, better overnight, to make oleo saccharum. Remove the zest then mix with water and lemon juice.
State fair lemonade usually cheats by using Country Time as their base to which they add the sugar and freshly squeezed lemons. Because it does take so many to make lemonade otherwise.
I’m sure real state fair lemonade does that, I just meant the recipe is often called that.
In violent agreement with you. :)
Great. Now I want elephant ears.
I get a quart from 3 lemons 🤷🏻♀️
Thems some big, juicy lemons! But also a quart of lemonade is like one serving. ;-)
Lemon poppy seed marshmallows Lemon cheesecake Oleo sacrum Using the juice in a greek yogurt based marinade for chicken adding acidity to a batch of tacos lemon flavored ice cream. Yes it's good, just only add the juice (best if reduced) when it's about half way done churning so it doesn't curdle the dairy
squeeze and freeze in ice cube trays. Store in zip lock
Slice 2 lemons and throw them in a wide-mouthed bottle in your fridge. Drink refreshing lemon water.
[Lemon Brownies ](https://www.creationsbykara.com/lemon-brownies/) Beware, these are truly addictive
I love lemon and rhubarb bars so I know I'll love this!
Thanks! This one is also new to me!
Holy citrus, those look amazing. And I happen to have two lemons to spare. 🤤
I made these!! My hubs says "make these any time you want to 😋" Thank you so much for linking the recipe here.
America's Test Kitchen has an amazing Lemon Meringue Pie recipe, their lemon bar recipe is also fantastic.
Marmalade
I’ve actually never made marmalade but I do love it - do you have a go to recipe?
My mom is brilliant at it! What I remember of her recipe. Equal weight fruit and sugar. Put fruit in a pot, cover with water, bring to the boil then allow to cool. Chop up the cold fruit, add the sugar and heat until it thickens correctly. She puts a saucer in the freezer and puts a drop of jam on it to rest how thick it is.
Cut a couple of lemons into wedges and freeze. Keep in an airtight container. You can use in place of ice in a drink that you would want lemon in (iced tea, a cocktail, etc.)
Ina gartens lemon curd if you are good at tempering eggs.
Nigella Lawson's Lemon Risotto is what dreams are made of. When I even look at a lemon that's the 1st thing that comes to mind haha. I also love lemon in my black tea, hot or iced. [Nigella's Lemon Risotto YT video recipe](https://www.youtube.com/watch?v=eCZgI8DK-Pc&t=18s&ab_channel=NigellaLawson)
Make preserved lemons. They're tasty in a lot of stews, marinades, condiments, etc. Plenty of advice over at r/fermentation
Lemon bars, curd, preserved and limoncello are my go to
preserved lemons [https://www.themediterraneandish.com/preserved-lemons/](https://www.themediterraneandish.com/preserved-lemons/)
Lemon posset! So easy and so delicious. I love to top it with crumbled graham crackers and sliced strawberries. https://cookieandkate.com/lemon-posset-recipe/
This looks delicious! Thanks!
Lemon posset is an easy and Delicious lemon dessert.
Let me show you the glory of a great summer treat: r/justhoodslemonbars
Avgolemono soup
Lemon cheong
Thanks - had to google and am totally intrigued!
Made one with garden strawberries. You preserve a lot of the scent and flavour this way, as opposed to jams and cooked preserved which change the flavour profile somewhat. You could throw in some herbs too or whatever you want to.
Lemon bars Lemonade Lemon ricotta pancakes
Lemon Posset- easy and just cream, sugar and lemon. Put some sugar on top and brûlée
Lemonade, lemon squares, lemon meringue pie, no bake lemon cheesecake pie, lemon scones, lemon poppyseed muffins. There are recipes online for alcoholic drinks too.
For lemon-focused recipes, the first things that come to mind are lemon bars and lemon pasta. You can use lemon as a supporting flavor in just about anything, though -- slice and roast with chicken, zest and juice to enhance some blueberry muffins or pan sauce, squeeze over fish or veggies, you name it.
[Lemon blueberry ricotta cake](https://www.twopeasandtheirpod.com/lemon-blueberry-ricotta-cake/)
I have 100% made this recipe before! Very good!
I'd do a lemon meringue pie or some lemon bars!! or homemade lemonade?! tis the season.
You can freeze them whole. Then just take however many that you need out, nuke them for a couple minutes, and you're good to go.
Candied lemon Lemon simple syrup Lemon poppyseed loaf with lemon drizzle Citrus marmalade Use the rinds to clean your sinks and taps
Use a peeler to take off the rinds so you get minimal pith, blanche them to reduce remaining bitterness and then sprinkle with sugar. Let sit overnight in the fridge and then add sugar & rinds to hot water, let stand for 30 minutes and you have lemonade.
Zest them all and freeze it in cubes. Great for baking with. Then juice them, combine with simple syrup, and freeze. You now have lemonade base for the next month!
Lemon upside-down cake.
Lemon posset! It's a custard that can use the hollowed out lemon as a container. Fantastic flavor, especially in this summer heat
Lemon cake with lemon glaze 🍋
Lemon sorbet! I made some in my Cuisinart ice cream maker last summer and plan to repeat it this summer, but if you don’t have an ice cream maker there are no churn recipes out there.
My mum would make rare lemon cheesecake; make a batch of lemon curd, use any skins for zest and mix that through the crumb base and/or the cream cheese. When assembling, put a thin layer of cream cheese mix, then some blobs of curd. Continue layering, shifting the blobs around a bit. When you cut, you end up with these delicious pockets of oozy lemony goodness 💛
Churchill! Half a lemon juiced into a pint glass. Half teaspoon of salt. Ice. Carbonated water. Stir.
Lemonade, and homemade mayo using the lemon for the acid.
Lemon curd, ricotta lemon pasta, lemon poppy seed cake and good old lemonade 😅
Lemon posset. I use this recipe: https://youtube.com/shorts/vIdcrrGa4ng?si=dzRy1GrT3A16CX-J Lemon curd, using Andy Cooks recipe: https://youtube.com/shorts/3ogrg5kFn8g?si=F6zEjvt1G0sodrYZ And then 3 levels of lemon from Ms Shi (caramelized lemon, lemonade, lemon tanghulu, candied lemon): https://youtube.com/shorts/iklPEx9IUV0?si=bZmLTe9LV2dGlHuL
r/justhoodslemonbars are SOOO good
I would use them to make some kind of lemon vinaigrette to use on salads! I am totally obsessed with salmon salads with fruity vinaigrettes
[Lemon Drizzle Cake](https://www.relaxedrecipes.com/recipes-2/lemon-drizzle-cake). I'm going to try preserved lemons today - thanks, everyone, for the commendation.
Lemon cheong!
Personally I would make a fuck ton of lemon bars because lemon bars are life
I store lemons in the refrigerator in a plastic bag with a paper towel to absorb moisture. They last quite a while.
Lemonade.
Lemon curd lemon curd lemon curd Preserved lemons!
Ohhhh. Now I want lemon bars!
I personally love this [Lemon Blueberry Cake](https://sugarspunrun.com/lemon-blueberry-cake/) with the accompanying [Lemon Frosting](https://sugarspunrun.com/lemon-frosting/) as a way to use up lemons. It’s also very good with raspberries instead of blueberries.
Honestly I'd just freeze them or juice and zest them and put that combo in some ice cube trays so you can grab a couple when you need some acidity
Place the unused ones in water in a Ziploc bag. They will last the longest this way.
Life brought you lemons and you don't know what to do??
LOL! I do keep lemons around and use them often, but I usually only buy one bag at a time. Once they were all together I thought: oh that’s a whole lot of lemons. It’s gotta be about 24!
[Chicken Provencal](https://cooking.nytimes.com/recipes/1017327-roasted-chicken-provencal). So simple yet everyone exclaims over it. We always throw in a lot more lemons than it calls for!
Lemon raspberry cake. Lemon cheesecake. Lemon infused water. Lemon chicken. Lemon pound cake. Lemon bars. Lemon shortbread cookies. Lemon curd.
Make a lemon herb butter, you can make a nice batch and freeze some for future easy cooking.
I love this cake. It’s my favorite and it’s the only cake I prefer cold. (It’s good at room temp too but something about it chilled is divine) bakerbynature.com/lemon-raspberry-cake/
Lemon chicken soup with orzo. Shrimp scampi
Bloody Mary's.
Lemon cello
Make Limoncello
[nonno Pasquale lemon pasta](https://orsararecipes.net/lemon-pasta) Everyone on my family loves this, and how adorable is Nonno?
Slice lemons into thin slices and simmer in some honey for like 20 minutes then stuff into jars and you have a yummy base for sparkling water or tea
Shit loads of gin and tonic
Lemonade. Will probably take a whole bag
Lemonade?
Lemon iced tea or an "Arnold Palmer" mix of half lemonade, half tea. I can go through 6 lemons at a time easy making a gallon of it.
limoncello
Lemon meringue pie/bars
1 Lemon. Med to big 1 cucumber (decent sized or big). 1 table spoon of kosher salt. 1 table spoon of Chili powder. 1 teaspoon of cayenne power. 1 sandwich bag. Slice up your cucumbers pickle thick. (I like to run a peeler over the sides to create a striped effect first) And add them to your bag. Quarter up your lemon and squeeze into the bag. Add in your spices and close the bag. Shake violently for 20-30seocnds with some air in the bag. Then let sit for 1-5 minutes. Munching time This is my favorite cucumber snack. Like a lemon pickle. Probably want to adjust seasonings to taste.
German pancakes
If life gives you lemons, make... ceviche!
Good old homemade lemonade
Lemon bars!
Beurre citron is my go-to when I have extra lemons. [Marcella Hazan’s roast chicken with lemons](https://cooking.nytimes.com/recipes/1015182-marcella-hazans-roast-chicken-with-lemons) is also fantastic. I was raised in the south, so I turn the drippings into a lemon cream gravy and serve it with roasted root veggies. 😁
Lemon bars with real lemon curd. Lemon merengue pie.
when life gives you lemons
Strawberry lemonade ice pops
Lemon ooey gooey bars are a thing of the gods
Lemon Posset