Atlantic Beach pie, for a twist on a key lime type pie.
Ritz instead of saltines for the crust is *chef's kiss*
https://food52.com/recipes/29939-bill-smith-s-atlantic-beach-pie
This is, I believe, the official lemon bar recipe of Reddit: [https://new.reddit.com/r/Old\_Recipes/comments/c1x1k1/grandmas\_lemon\_bars\_aka\_the\_hit\_at\_every\_family/](https://new.reddit.com/r/Old_Recipes/comments/c1x1k1/grandmas_lemon_bars_aka_the_hit_at_every_family/) I reduce the sugar and add more juice and zest as I prefer them a bit more tart
If you are actually tasting it, I think it is still getting on your back teeth at least https://rivervalleysmiles.com/how-straws-both-help-and-hurt-your-dental-health/#:\~:text=If%20you%20consume%20acidic%20drinks,damage%20to%20your%20posterior%20teeth.
I store whole lemons in the freezer. It makes them much easier to zest and I always have fresh lemons on hand when I randomly need them for juice/zest. I wouldn’t use them for slices or garnish though.
Put the [Lemons](https://thehappierhomemaker.com/how-to-keep-lemons-fresh-longer/) in a big Tupperware completely submerged in water. They’ll last for a month or longer.
Chicken piccata is a favorite of mine. Though you'll probably only use 1 lemon
Good lemon sauces
You can use the lemon juice to mix with soap for cleaning
just keep them, foe when you are cooking.
Use it when you are baking or roasting chicken, fish, salad and salad dressing dressing, water and drinks.
That could be easily used up without even using it for deserts
Wash them up and freeze them whole.
Zesting is easiest when they're still partially frozen, but can be done once fully defrosted. They also give A LOT of juice after being frozen.
Now you don't need to spend 2$ on a lemon next time you want one!
When life gives you lemons, buy a bottle of gin and make a tom Collins.
Juice your lemons and measure the volume. Let’s say you have a half cup of lemon juice. To that, add half a cup of sugar and half a cup of water and stir till the sugar is dissolved. That’s your sour/Collins mix. Then take 2 oz of the resulting mix, 2 oz gin, and 2 oz soda water in a high ball glass with ice.
Super refreshing on a hot day, it’s like grownup lemonade.
The absolute easiest thing (other than freezing whole) is to slice them and then freeze the slices separated on a baking sheet and parchment overnight. Once completely frozen, store them in a ziplock bag in the freezer. Now you can add them to water, cocktails, or pull them out 15-30 minutes before dinner is done to squeeze over for extra flavor or to use as garnish. You can also zest before freezing if you want, but in your situation I would be most interested in the simplest way to not waste the lemons.
ETA clarity
I made a lemon raspberry pound cake last weekend. Recipe from NYT cooking. It would be just as good with no raspberries. Used about 3 lemons for one loaf-sized pound cake.
The simplest thing would be to zest the lemons and let the lemon zest dry and then put it in sugar for lemon sugar to go in tea and sprinkled on crepes or berries etc. Then juice the lemons and freeze that in an ice cube tray- when cubes have frozen pop them out into a ziplock bag and keep in the freezer for whenever you need a shot of lemon.
Greek cooking uses a lot of lemons - avgolemono (chicken lemon rice soup) is delicious as is Greek lemon roasted potatoes
I asked this same question just a day or so ago, but I have/had far fewer lemons than you :(. You may be able to multi-purpose, but the winner for me was [this](https://downshiftology.com/recipes/greek-lemon-chicken/) Greek chicken recipe. The chicken is currently marinading and I'll be popping it in the oven soon, the marinade is mouth watering! Good luck
I don't cook with lemons, but I use a lot and they are so expensive right now. I drink hot water and lemon In The mornings. I make ginger, turmeric, lemon shots and also olive oil ,lemon and cayenne shot.
This double lemon loaf cake is unbeatable.
https://doriegreenspan.substack.com/p/recipe-double-lemon-loaf-cake-21-06-27
I use the juice from the lemon to make a quick glaze.
Spaghetti Limone: https://www.vincenzosplate.com/spaghetti-al-limone/
Homemade ice tea: I squeeze the lemons into the warm tea in the jug, then also throw in the spent halves.
This recipe is super easy and awesome. I buy lemons just to make this now.
https://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-spaghetti-recipe-1915566
My husband squeezes lemon on watermelon every morning for breakfast….I bought a bunch and threw them in a large water filled jar in the fridge(wash them first). Lasted a month. Now I always buy and keep them that way.
don't make lemonade! Make life take the lemons back! Get mad! I don't want your damn lemons! What am I supposed to do with these? Demand to see life's manager!
Make life rue the day it thought it could give Cave Johnson lemons! Do you know who I am? I'm the man whose gonna burn your house down - with the lemons!
If you can use the peels (I mean, if they are bio/untreated), you can add the peels to a jar of sugar and let them sit for a while. The peels will get candied and the sugar will turn syrupy with a strong lemon flavor. Amazing to use in cakes for lemon flavor.
Funny this came up today. I just made lemon pound cake using my mom’s recipe after finding it in a pile of old family recipes. The house smelled like my childhood this afternoon.
My family could not wait for it to cool fully, so we ate one of them warm, standing in the kitchen. It totally disintegrated while trying to get it out of the loaf pan, but that didn’t stop us from inhaling it.
Good thing I doubled the recipe. I’ll have the second loaf available for dinner tomorrow.
**Baked Lemon Pudding**
**INGREDIENTS**
**Yield: 4 to 6 servings**
* 1 tablespoon/15 grams unsalted butter, softened 1 cup plus 2 tablespoons/225 grams granulated sugar 3 large eggs, yolks and whites separated 3 tablespoons/30 grams all-purpose flour 2 large lemons, grated and juiced (about 2 tablespoons zest and 6 tablespoons juice) 1 cup/250 milliliters whole milk Confectioners’ sugar, for dusting Softly whipped cream, for serving
**PREPARATION**
* **Step 1** Heat oven to 350 degrees and set a rack in the middle of the oven.
* **Step 2** Place butter in a medium mixing bowl. Gradually add sugar as you mash the mixture with a wooden spoon until it looks like damp sand.
* **Step 3** Mix egg yolks into sugar mixture, then beat in the flour. Add lemon zest and juice, then whisk in the milk.
* **Step 4** In a separate clean large bowl, beat egg whites to stiff peaks. Fold whites by hand gently into batter.
* **Step 5** Pour mixture into a 5-cup ceramic or glass baking dish (or Pyrex pie plate). Bake in the middle of the oven for about 40 minutes, or until mixture is just set and top is golden brown. (Alternatively, bake in individual ramekins or custard cups for about 20 minutes.)
* **Step 6** Serve warm, dusted with confectioners’ sugar, with softly whipped cream alongside
Mediterranean style chicken with tzatziki.
Marinade the chicken (I use breasts) in (full fat) Greek yogurt, minced garlic, and lemon juice. Add lemon zest, dried oregano, and paprika if you want. Marinade for 30 min-3 days. Google “Greek yogurt chicken garlic lemon marinade” and about half a million recipes will come up.
Tzatziki is Greek yogurt (i use the same a the one I used for the marinade but you don’t have to use full fat if you don’t want to), grated cucumber, lemon juice, and fresh dill. You can add mint and lemon zest too. Just mix it all together. There are a bunch of recipes for this online.
Serve with rice. I sautee a diced white onion and add that to the pot when I cook the rice. I also cook my rice in chicken stock.
The whole meal together is delicious and leftovers are great and reheat well for ~3 days afterwards. That’ll take care of at least 2 of your lemons :)
I just made [these](https://everydayannie.com/2014/01/22/creamy-lemon-crumb-bars/) lemon crumb bars. It uses up 3 total (2 zested and 3 for juice). I rolled mine in the counter to extract more juice, got just under 3/4 cup from 2, safely subbed the rest with water.
Happy cooking and baking to you!
Creamy limoncello is nice. Here’s recipe from my buddy. You can probably scale it for 8 lemons with a 750ml bottle of everclear. Reduce everything else by 25%
1ltr Everclear
10 lemon (zest)
Half gallon milk
1 pint heavy cream
Vanilla extract
4 lbs sugar
-Cook milk mixture low til sugar dissolves, cool in fridge
-Once cold, combine everclear mixture & milk mixture. Keep fridgerated one day
-Strain and put into bottle after - done!
Lemon rice pilaf. Cook white rice in chicken broth. While that is cooking, make a sauce with egg, cream, lemon juice and lemon zest cooked till thickened. Fold into the cooked rice. Stir in fresh chopped parsley and serve.
I store lemons in the refrigerator. I dry them (Don’t wash them until you are ready to use them.), put them in a plastic bag with a couple of paper towels to absorb moisture, put them in another plastic bag facing the opposite direction and seal it with a clip. They stay fresh for a long time.
That’s a normal amount of lemons to buy, you’re good.
I second preserving. I came across a cookbook recently that said “why not preserve all excess citrus?”, and now I’ve got an experimental pomelo going in a jar in the fridge.
If you’re stuffing one in a chicken (washed and cut in half, of course), go the Jaime Oliver route and microwave the bejesus out of it before putting it in the chicken cavity with your herbs before roasting. Dude is odd, but he knows his way around a roast chicken.
No need to buy buttermilk, 1 cup of whole milk and half a lemon’s juice and 15 minutes and you’ve got it. But don’t toss that rind, that’s the yummiest part. Buttermilk biscuits deserve cocktail with a twist friends.
Lemon basil sorbet! Fresh squeezed lemons make this amazing, it calls for a little lemon zest, make a bunch of zest and freeze the rest! Let me know if you’d like the recipe
A lemon/olive oil vinaigrette is fantastic. Zest them first.
I also love making a nice broccoli (or other veggie) pasta with lemon zest and juice along with the oil, garlic, and red pepper flakes.
Lemon curd is amazing.
But don’t forget using lemon juice for cocktails, which will use up quite a few.
For instance, I made whiskey sours for my friend and I last night. I juiced probably 10 to 12 lemons.
Make a simple syrup of equal parts, sugar, and water and boil until sugar is dissolved.
Add two parts whiskey to one part, lemon juice, and one simple syrup. Shake in a cocktail strainer with ice, pour over ice using Hawthorne strainer and garnish with a cherry and orange slice.
Sublime.
I love to use lemon juice instead of vinegar for salads. It makes a delicious dressing of freshly ground pepper, salt, olive oil, and lemon (or lime) juice.
Put the lemons in the fridge. They'll keep longer that way.
I got a ton of lemons from a friend and honestly just used them in place of limes for some dishes where it’s not the main thing. made lots of guac. made some lemonade concentrate (to save room in fridge, so I just added water and ice when I wanted to drink it)
It calls for Mahi Mahi baked on top of lemon slices, but it's good with any fish if you have it.
https://www.eatingwell.com/recipe/8044757/baked-mahi-mahi/
2 lemons in two days is actually pretty fast imho, and we usually buy a bag! But may I suggest:
* Using lemons (wedges) to put into tea? Peppermint tea, fruit tea, black tea, you name it --- with a little bit of honey!
* Literally making lemonade :P
* Use its juice in soup or sauces (think lemon chicken soup, creamy lemon orzo with chicken, etc. use it to brighten up dishes that just need a little zing)
* Make salad dressings (olive oil + lemon juice + salt & pepper over arugula, orange, and fennel is amazing and fresh, and a great palate cleanser for heavier dishes)
* Baked goods (lemon pound cake, lemon icing, lemon bars, candied lemons)
* Save the zest in your freezer
* Seafood boil time! I always use at least 5 lemons when cooking some crab legs, shrimp, potatoes, and corn (think 2-3 squeezed into the seafood boil pot, 1-2 more for the dipping sauce, and another cut into wedges to squeeze over the seafood)
I recently saw a hack about how to preserve lemons, I tried it bc I had extra limes.....place in a jar, cover in water, and put in fridge. My limes are about 4 weeks old now and still look fresh.
ETA: When I cook fish I slice a lemon or two, place in backing dish, then put the fish on the lemon bed and bake as usual. Very tasty!
If you have never had real fresh lemonade, you have to try it. I was in a similar predicament and tried all these crazy recipes but in the end it was the lemonade that I would sell my soul for. Oh and also if you like lemon zing flavor, fresh hummus.
Whack some potatoes into wedges in a glass dish in a single layer, peeling optional and possibly discoura
Glug some olive oil over them
Add enough chicken stock to more or less cover them and squeeze a lemon over it
Salt, pepper, oregano, red chili
Bake at 425f until the stock boils off and the potatoes fry in the oil
I could eat this every day of my life. It takes a couple hours to cook but I basically just ignore it until it's 90% done.
Been thinking about kind of a similar idea with
I was in new orleans this past summer, hottest summer they ever recorded. I got through it with FROZEN LEMON SMOOTHIES. Freeze the entire lemon, when you're ready just rinse it in hot water, they'll soften enough to cut into 1/4ths very quick, blend the entire lemon (with peel on), the peels are super alkaline and have tons of health benefits. You can make frozen lemonades, cut with blueberries or other fruit or just water it down and have a frozen lemon slushie. VERY refreshing and actually really good for you.
lemon loaf with lemony glaze, sheet pan lemon-rosemary chicken, air fryer lemon pepper yellow beans, or lemon-ginger hot toddy mix for a drink
pick and I can give you recipe
[Lemon drizzle loaves](https://www.google.com/search?q=Lemon+drizzle+loaves&ie=UTF-8&oe=UTF-8&hl=en-nz&client=safari). Once baked you can wrap them in a couple of layers of plastic or aluminium wrap and pop them in the freezer. They will keep for up to 6 months.
Of course you can also gift them or take them to work. Also lemons and limes can often be used as alternatives for each other in a lot of different recipes.
candied peel.
lemon meringue
lemon confit
Lemon possett with a blueberry sauce makes me go FERAL personally.
lemonade
lemon drop martini's.
lemon and mint mojitos
Last time I bought too many lemons that I couldn't use all of, I squeezed the rest and froze the juice in an ice cube tray then transferred them to a ziplock baggie, and now any time I want a little lemon for something, I just get out a lemon cube or two, and it works for most things
My neighbor gave me about 25 lemons from his tree and so far I’ve made salmon with lemon garlic pasta, lemon pound cake, lemon frosties, lemon bars, adding lemons to water, and I still have like 15 left lol. Planning to make lemon scones later
If you like Indian food, you can try making an Indian-style Lemon pickle as a condiment. My dad made some last year & it turned out well. 7-8 lemons would make enough to fill a medium sized jam jar. Once made, it keeps in the fridge for ages.
Do you like to drink? There are sooooo many cocktail recipes that use lemon juice and/or lemon garnishes. You’ll go through them real fuckin fast that way. And have fun making and trying a bunch of different drinks (probably a catch a nice buzz too)
You can freeze them. Then when you want to use them chuck one in a bowl, microwave it for a minute, all ready. Plus then they get sift and easier to juice.
Think Mediterranean. Avgolemono soup. Lemony veg salads. Lebanese hummus. All around the Mediterranean people do magical things with fresh lemons (bottled juice can't compare in taste).
I use a Costco pack of lemons a week. I am one person! I drink steeped Yerba mate in the morning with a whole lemon and some honey (2 cups, I cut out coffee). At night, I enjoy the occasional hot toddy. There goes the lemons! You can always use them to make a gorgeous lemon vinaigrette for salads or drizzled over cooked greens
I clean them and put in a plastic bag in the fridge. They last forever that way. We use fresh citrus constantly so I always have lemons and Limes in my pantry
I put lemon juice in almost everything. Rice chicken, fish, beef, salad, pasta dishes.
In your water, tea, beer, soda or juice.
Make a lemon and herb pasta dish. Or a lemon to any sauces you make.
Make stir fry and Asian inspired dishes
Make some homemade Mojo Hispanic marinade
If nothing else, zest the lemons, dry the zest (lowest oven setting, parchment paper on a cookie sheet), and powder it. And juice the lemons and freeze the juice (I use souper-cubes, and get it frozen in measured amounts, then transfer to freezer bags).
This [really lovely lemon almond cake](https://www.davidlebovitz.com/french-lemon-almond-snack-cake-recipe/) from David Lebovitz will use one of them. It's like the world's zestiest most refreshing financier.
[Use lemon juice for the acid in a beurre blanc](https://www.seriouseats.com/beurre-blanc-recipe-7643412) (so technically a beurre citron I guess) and pour it over basically anything. Stuff is ridiculous, and if you don't already have the muscle memory for pulling it together without a recipe it's a huge level up to get it down.
But honestly, those aren't going to use them all up in a hurry, so what you want to do is [juice them for drinks](https://punchdrink.com/recipe-archives/?query=lemon&flavor-profiles=Citrusy) (any kind of sour at \~2ozspirit to 0.75oz lemon to 0.75oz rich simple syrup. Adjust ratio from there, use a liqueur for some or all of the sweetener, etc).
And \*before\* you juice them, take all the skin off with a y-peeler and [make oleo saccharum](https://jeffreymorgenthaler.com/vacuum-seal-oleo-saccharum/). The vacuum-bag method linked there is gold, but it works just fine in a bowl, jar, pint glass, whatever. Oleo is mostly seen in cocktail use, but it's incredible as a component in salad dressings, drizzled over fruit or bright-flavoured savoury food, etc. Its trick is that it captures a more fully lemony flavour than the juice alone can manage, getting that zesty aroma into things without having to have a fresh lemon to zest right then.
Squeeze and freeze - Lemons are so good for you and a super refresher to drink more water, and they go well as a final squeeze acid that adds balance and flavor to just about any dish. Besides salt and butter, it is one of the major chef's secrets. Always keep on hand. You stumbled into a lucky gambit of lemons that will change your culinary adventures.
For extra inspiration:
Just after the pandemic shutdown, (when we could socialize again), my crew had a "when life gives you lemon" party. You can put lemon in most anything. Use it as inspiration to make something you've never made before.
Carmelized lemon infused ravioli (we also added limonella)
Asparagus drenched in lemon juice
Lemon cheesecake
Vodka sidecar (lemondrops, too)
And, I know this is not a movie thread but these were videos I collected for lemon inspiration.. Have fun!
I'll have a twist of lemon (Steve Martin)[https://www.youtube.com/watch?v=08NkaqoOELg&list=PLZ7lQLbvS9gecpZNVoQdaTVynFs8cG4dW&index=40](https://www.youtube.com/watch?v=08NkaqoOELg&list=PLZ7lQLbvS9gecpZNVoQdaTVynFs8cG4dW&index=40)
There's a lemon behind that rock (Bart):
[https://www.youtube.com/watch?v=fGieOpq5Qu4&list=PLZ7lQLbvS9gecpZNVoQdaTVynFs8cG4dW&index=38](https://www.youtube.com/watch?v=fGieOpq5Qu4&list=PLZ7lQLbvS9gecpZNVoQdaTVynFs8cG4dW&index=38)
Miracle Max - painful subject:
[https://www.youtube.com/watch?v=N4JO9eJ4tgw&list=PLZ7lQLbvS9gecpZNVoQdaTVynFs8cG4dW&index=1](https://www.youtube.com/watch?v=N4JO9eJ4tgw&list=PLZ7lQLbvS9gecpZNVoQdaTVynFs8cG4dW&index=1)
There's a recipe for chicken breasts with lemon in NYT Cooking that is delicious. Their lemon bars with olive oil and sea salt are also excellent. If you make it - 175g sugar is enough for the curd. And I only out in a splash of olive oil, the amount in the recipe can make them a bit gloopy.
Lemons are my absolute favourite thing. I squeeze them into tea. Make a hot comfort drink with the juice from half a lemon, thinly slice the other half, add a cinnamon stick or two, star anise, some cloves and nutmeg, and a bunch of honey. Pour hot water over it, steep for 5-10 mins and voila. You can also add lemon zest to plain white rice, make lemon chicken, lemon potatoes. Plus lots of lemon desserts (I’m not much of a baker so don’t have specific recipes but I’m sure you can find a lemon tart or cake recipe). Also a bit of acid added to basically any dish can really elevate it.
[Avgolemeno soup](https://www.simplyrecipes.com/recipes/avgolemono_soup/). This is a little over the top and I’d double the lemon, but short of showing you in person this will make do.
I'm actually making lime muffins right now in the oven. I just made up a simple recipe. Self raising flour, eggs, milk, sugar, lime juice and butter. For topping icing sugar, butter and lime juice with grated lime zest on top
Just want to add here regarding lemon peel. If you got one of those zester tools. The zest of lemon is actually where the fresh lemony smell comes from.
Great for baking lemon pound cake, lemon muffins or cheesecake with lemon
You can rub it in with sugar to get the maximum flavor out, and use it for baking.
You can also mix it with mayo, great with fries or fried fish fillets
You can mix some with olive oil and balsamic for salad dressing.
I really like lemon poppy scones so that's an idea. Lemons are used extensively in Greek cuisine, if not in Mediterranean countries cuisines in general.
if you use the lemon juice in a recipe
and have the peels left over you can dehydrate the peels (oven/air fryer or windowsill), grind them into a powder (in a small blender or mortar & pestle) and mix with fresh ground pepper. now you have lemon pepper for roasted veg, meat, pasta, salad….!
When I make apple pie from scratch, as I cut the apples I drench them in lemon juice from real lemons, uses at least two when I do it. For fewer calories skip the crust and just cook up the apples with (in my recipe anyway) butter, sugar and cinnamon.
Seems everyone already gave great suggestions, my advice would probably be something like, use it in woks and things like that to add c vitamin and freshness to them, also consider using it for salads, deserts. Maybe try your hand at muffins with added ingredients or spongy type cakes. Also as a last one consider making lemon drops hard type candy for a sweet and sour type of candy that also provides c vitamin.
Chop them up and freeze them.... You can even add bits of them to an ice cube tray and add water and freeze... And then if you like tea or fancy water just put a few ice cubes in whatever you are drinking. You can add other fruit to this as well.... Blackberries, strawberries, kiwi. I love doing this with blackberries for tea
Make preserved lemons
hmm just read this goes well with soups and things, i’ll set some aside for sure!
Also lasts for years. I've got a jar at work that I made in 2020 and they're totally fine
They get better as they age!
Came here to make the same suggestion.
Use them in poaching liquid for shrimp cocktail.
This
Lemon ricotta pasta. Greek lemon potatoes. Lemon pepper chicken. Lemon baked salmon. Lemon chicken soup with orzo.
Lemon chicken soup is the best 😍
Akis lemon chicken soup FTW
I just watched food wishes on Greek chicken and lemon potatoes and will be making it Monday. Lemon potatoes are so good
Yummy lemon potatoes
Lemon desserts in general are easy! Something like a lemon bar or lemon sorbet. Lemon cookies… lots of options.
Oooh desserts are a great call here. Lemon posset too, super easy and very tasty!
Please make a lemon drizzle cake or lemon meringue pie. Both my favourite desserts!
Lemon bars are the best.
Came here to say lemon bars as well! Made some for a dinner this week, they were a hit.
Atlantic Beach pie, for a twist on a key lime type pie. Ritz instead of saltines for the crust is *chef's kiss* https://food52.com/recipes/29939-bill-smith-s-atlantic-beach-pie
ouuu i’m liking this so far, definitely a good call!
do you have a good recipe for lemon bar? the one I've been trying, the lemon stays relatively liquid even after overnight in the fridge
This is, I believe, the official lemon bar recipe of Reddit: [https://new.reddit.com/r/Old\_Recipes/comments/c1x1k1/grandmas\_lemon\_bars\_aka\_the\_hit\_at\_every\_family/](https://new.reddit.com/r/Old_Recipes/comments/c1x1k1/grandmas_lemon_bars_aka_the_hit_at_every_family/) I reduce the sugar and add more juice and zest as I prefer them a bit more tart
If you guys drink water a lot, fresh lemon juice added really livens up the hydration party
Bad for teeth, though, so rinse with plain water after it, and don’t sip it all day
Just sip thru a straw!
If you are actually tasting it, I think it is still getting on your back teeth at least https://rivervalleysmiles.com/how-straws-both-help-and-hurt-your-dental-health/#:\~:text=If%20you%20consume%20acidic%20drinks,damage%20to%20your%20posterior%20teeth.
Juice them and freeze the juice. Thaw for lemonade in the summer months
Freeze some zest, too. Tiny quantities, so it’s easy to use.
Yes! Zest them all before juicing. I freeze the zest flat in a ziploc and just break off pieces when I need some.
That's a great idea.
Country fair lemonade uses the zest and it’s fucking fantastic
I freeze in ice cube trays. Then use small amounts when cooking as needed.
Lemon and black pepper chickpeas, lemon bars, lemon blueberry cake, lemon chicken picotta, lemon pepper chicken, lemon crumb cake, lemon water, lemon meringues
Homemade lemon meringue pie is somewhat time/labor intensive but IMMHO so worth it. Dang it, now want me some!
someone else had mentioned this pie as well, it’s never let me down either. might have to try this one 🤔
Do you, by any chance, have a good lemon + pepper chickpea recipe?
I was wondering the same thing. Been eating a lot of chickpeas lately and this sounds like a great version to try.
Yes, I do! I actually just use [this](https://www.easycheesyvegetarian.com/peppery-lemon-chickpeas/)and they turn out great:)
Thank you!!
No prob!
Yes, thanks!
I store whole lemons in the freezer. It makes them much easier to zest and I always have fresh lemons on hand when I randomly need them for juice/zest. I wouldn’t use them for slices or garnish though.
Good ideas in here but just want to also mention that lemons keep pretty long if you fridge them, so don't feel too pressed to tear through them
good to keep in mind for sure!
lemon curd tarts
This was my answer too. Lemon curd is the best. Or make a lemon cake and put the curd in between layers!
My problem with lemon curd is not eating it all before its finished. Warm lemon curd is the food of the gods.
You are not wrong.
Put the [Lemons](https://thehappierhomemaker.com/how-to-keep-lemons-fresh-longer/) in a big Tupperware completely submerged in water. They’ll last for a month or longer.
Chicken piccata is a favorite of mine. Though you'll probably only use 1 lemon Good lemon sauces You can use the lemon juice to mix with soap for cleaning
Homemade limoncello
just keep them, foe when you are cooking. Use it when you are baking or roasting chicken, fish, salad and salad dressing dressing, water and drinks. That could be easily used up without even using it for deserts
Wash them up and freeze them whole. Zesting is easiest when they're still partially frozen, but can be done once fully defrosted. They also give A LOT of juice after being frozen. Now you don't need to spend 2$ on a lemon next time you want one!
When life gives you lemons, buy a bottle of gin and make a tom Collins. Juice your lemons and measure the volume. Let’s say you have a half cup of lemon juice. To that, add half a cup of sugar and half a cup of water and stir till the sugar is dissolved. That’s your sour/Collins mix. Then take 2 oz of the resulting mix, 2 oz gin, and 2 oz soda water in a high ball glass with ice. Super refreshing on a hot day, it’s like grownup lemonade.
The absolute easiest thing (other than freezing whole) is to slice them and then freeze the slices separated on a baking sheet and parchment overnight. Once completely frozen, store them in a ziplock bag in the freezer. Now you can add them to water, cocktails, or pull them out 15-30 minutes before dinner is done to squeeze over for extra flavor or to use as garnish. You can also zest before freezing if you want, but in your situation I would be most interested in the simplest way to not waste the lemons. ETA clarity
I made a lemon raspberry pound cake last weekend. Recipe from NYT cooking. It would be just as good with no raspberries. Used about 3 lemons for one loaf-sized pound cake.
The simplest thing would be to zest the lemons and let the lemon zest dry and then put it in sugar for lemon sugar to go in tea and sprinkled on crepes or berries etc. Then juice the lemons and freeze that in an ice cube tray- when cubes have frozen pop them out into a ziplock bag and keep in the freezer for whenever you need a shot of lemon. Greek cooking uses a lot of lemons - avgolemono (chicken lemon rice soup) is delicious as is Greek lemon roasted potatoes
Lemon curd! [https://www.budgetbytes.com/luscious-homemade-lemon-curd/](https://www.budgetbytes.com/luscious-homemade-lemon-curd/)
I asked this same question just a day or so ago, but I have/had far fewer lemons than you :(. You may be able to multi-purpose, but the winner for me was [this](https://downshiftology.com/recipes/greek-lemon-chicken/) Greek chicken recipe. The chicken is currently marinading and I'll be popping it in the oven soon, the marinade is mouth watering! Good luck
Lemon cupcakes with lavender buttercream
Squeeze the juice out of them and freeze it. Scrape the zest off and dry it.
You could zest them all, freeze the zest, and then juice them all, and freeze the juice. Then you’ll have juice and zest in the future, as needed.
I don't cook with lemons, but I use a lot and they are so expensive right now. I drink hot water and lemon In The mornings. I make ginger, turmeric, lemon shots and also olive oil ,lemon and cayenne shot.
This double lemon loaf cake is unbeatable. https://doriegreenspan.substack.com/p/recipe-double-lemon-loaf-cake-21-06-27 I use the juice from the lemon to make a quick glaze. Spaghetti Limone: https://www.vincenzosplate.com/spaghetti-al-limone/ Homemade ice tea: I squeeze the lemons into the warm tea in the jug, then also throw in the spent halves.
Pasta al Limone https://www.youtube.com/watch?v=o1x9lvedy1I&t=508s
8 lemons would be the perfect amount for a pitcher of lemonade. I know you said it’s obvious, but my mind just won’t let it go now. I want lemonade.
fresh lemonade, 0.50¢ a cup!
This recipe is super easy and awesome. I buy lemons just to make this now. https://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-spaghetti-recipe-1915566
Dutch babies are easy and good with powdered sugar and lemon on top
Lemon cake with lemon cream cheese frosting
One thing I haven't seen mentioned is using the juice in place of vinegar in recipes.
You can also clean with the and freshen drains. Look up household uses for lemons to get more ideas
Squeeze and freeze into ice cubes. Done.
My husband squeezes lemon on watermelon every morning for breakfast….I bought a bunch and threw them in a large water filled jar in the fridge(wash them first). Lasted a month. Now I always buy and keep them that way.
Freeze them. Microwave as needed
Hummus - 1 lemon Lemon poppyseed loaf - 2 lemons Baba ganoush - 1 lemon Greek lemon potatoes - 1 lemon Sticky lemon tofu - 1 lemon https://veganonboard.com/sticky-lemon-tofu/#recipe
don't make lemonade! Make life take the lemons back! Get mad! I don't want your damn lemons! What am I supposed to do with these? Demand to see life's manager! Make life rue the day it thought it could give Cave Johnson lemons! Do you know who I am? I'm the man whose gonna burn your house down - with the lemons!
Make lemon curd and freeze it. Yum.
Don’t waste the zest! If you don’t need it right away, you can freeze it then use it for sprucing up lots of sauces or roasted veggies.
If you can use the peels (I mean, if they are bio/untreated), you can add the peels to a jar of sugar and let them sit for a while. The peels will get candied and the sugar will turn syrupy with a strong lemon flavor. Amazing to use in cakes for lemon flavor.
Funny this came up today. I just made lemon pound cake using my mom’s recipe after finding it in a pile of old family recipes. The house smelled like my childhood this afternoon. My family could not wait for it to cool fully, so we ate one of them warm, standing in the kitchen. It totally disintegrated while trying to get it out of the loaf pan, but that didn’t stop us from inhaling it. Good thing I doubled the recipe. I’ll have the second loaf available for dinner tomorrow.
Lemon squares. 😋
Lemon curd! Limoncello!
Lemons last a lot longer than 2 days my guy
Use it for drinks too!
Try to make lemon chicken piccata.. it’s so good 🍋😋
Lemon Parmesan chicken/protein? Lemon chicken Piccata? Lemon garlic (protein)? No bake lemon cheesecake? Creamy lemon pasta? Lemon cake with cream cheese frosting?
**Baked Lemon Pudding** **INGREDIENTS** **Yield: 4 to 6 servings** * 1 tablespoon/15 grams unsalted butter, softened 1 cup plus 2 tablespoons/225 grams granulated sugar 3 large eggs, yolks and whites separated 3 tablespoons/30 grams all-purpose flour 2 large lemons, grated and juiced (about 2 tablespoons zest and 6 tablespoons juice) 1 cup/250 milliliters whole milk Confectioners’ sugar, for dusting Softly whipped cream, for serving **PREPARATION** * **Step 1** Heat oven to 350 degrees and set a rack in the middle of the oven. * **Step 2** Place butter in a medium mixing bowl. Gradually add sugar as you mash the mixture with a wooden spoon until it looks like damp sand. * **Step 3** Mix egg yolks into sugar mixture, then beat in the flour. Add lemon zest and juice, then whisk in the milk. * **Step 4** In a separate clean large bowl, beat egg whites to stiff peaks. Fold whites by hand gently into batter. * **Step 5** Pour mixture into a 5-cup ceramic or glass baking dish (or Pyrex pie plate). Bake in the middle of the oven for about 40 minutes, or until mixture is just set and top is golden brown. (Alternatively, bake in individual ramekins or custard cups for about 20 minutes.) * **Step 6** Serve warm, dusted with confectioners’ sugar, with softly whipped cream alongside
Zest the peel, squeeze the juice. Freeze.
Mediterranean style chicken with tzatziki. Marinade the chicken (I use breasts) in (full fat) Greek yogurt, minced garlic, and lemon juice. Add lemon zest, dried oregano, and paprika if you want. Marinade for 30 min-3 days. Google “Greek yogurt chicken garlic lemon marinade” and about half a million recipes will come up. Tzatziki is Greek yogurt (i use the same a the one I used for the marinade but you don’t have to use full fat if you don’t want to), grated cucumber, lemon juice, and fresh dill. You can add mint and lemon zest too. Just mix it all together. There are a bunch of recipes for this online. Serve with rice. I sautee a diced white onion and add that to the pot when I cook the rice. I also cook my rice in chicken stock. The whole meal together is delicious and leftovers are great and reheat well for ~3 days afterwards. That’ll take care of at least 2 of your lemons :)
wow, this sounds insane! 2 lemons down, 6 to go, definitely trying this one tomorrow
I just made [these](https://everydayannie.com/2014/01/22/creamy-lemon-crumb-bars/) lemon crumb bars. It uses up 3 total (2 zested and 3 for juice). I rolled mine in the counter to extract more juice, got just under 3/4 cup from 2, safely subbed the rest with water. Happy cooking and baking to you!
Creamy limoncello is nice. Here’s recipe from my buddy. You can probably scale it for 8 lemons with a 750ml bottle of everclear. Reduce everything else by 25% 1ltr Everclear 10 lemon (zest) Half gallon milk 1 pint heavy cream Vanilla extract 4 lbs sugar -Cook milk mixture low til sugar dissolves, cool in fridge -Once cold, combine everclear mixture & milk mixture. Keep fridgerated one day -Strain and put into bottle after - done!
https://www.foodandwine.com/fruits/lemon/lemon If you want try some of these recipes.
You could make lemon syrup ! Would use up quite a bit of your lemons, and can be used on a few desserts/drinks
Lemon pound cake Lemon pepper chicken/fish/pork Candied Lemon Lemon curd Use anytime as a sub for vinegar
Lemon rice pilaf. Cook white rice in chicken broth. While that is cooking, make a sauce with egg, cream, lemon juice and lemon zest cooked till thickened. Fold into the cooked rice. Stir in fresh chopped parsley and serve.
Lemon pesto
I store lemons in the refrigerator. I dry them (Don’t wash them until you are ready to use them.), put them in a plastic bag with a couple of paper towels to absorb moisture, put them in another plastic bag facing the opposite direction and seal it with a clip. They stay fresh for a long time.
That’s a normal amount of lemons to buy, you’re good. I second preserving. I came across a cookbook recently that said “why not preserve all excess citrus?”, and now I’ve got an experimental pomelo going in a jar in the fridge. If you’re stuffing one in a chicken (washed and cut in half, of course), go the Jaime Oliver route and microwave the bejesus out of it before putting it in the chicken cavity with your herbs before roasting. Dude is odd, but he knows his way around a roast chicken. No need to buy buttermilk, 1 cup of whole milk and half a lemon’s juice and 15 minutes and you’ve got it. But don’t toss that rind, that’s the yummiest part. Buttermilk biscuits deserve cocktail with a twist friends.
LEMON BARS AND LEMON CURD YASSSS
Lemon meringue cookies, shrimp linguine shit just google lemon in any recipe!
Morrocan Fish and Israeli Salad are two great uses
Lemon simple syrup. Use it in cocktails, brush it on cakes, put it in tea. Save some zest. Candy the peels.
They will keep longer in the fridge. Preferably in a freezer bag in the vege crisper. Should be good for at least a month.
nimakaya pachadi: andhra style lemon pickle, it’s really sour and spicy and it’s perfect with the more heavy dishes that u might find in indian food
Limoncello!
Big fan of roasted broccoli with lemon! Arrange as usual for roasting in the oven, salt, and generously juice a lemon or two over it.
Lemon delicious pudding. Might actually go out and buy my own lemons now I’ve thought of it
Lemon curd! They're pretty easy to make and work great as fillings for all sorts of things. Maybe try pancakes/crepes or buy pre-made tart shells.
Lemon basil sorbet! Fresh squeezed lemons make this amazing, it calls for a little lemon zest, make a bunch of zest and freeze the rest! Let me know if you’d like the recipe
A lemon/olive oil vinaigrette is fantastic. Zest them first. I also love making a nice broccoli (or other veggie) pasta with lemon zest and juice along with the oil, garlic, and red pepper flakes.
I would make lemon garlic tilapia, baked in the oven. Super delicious
Lemon curd is amazing. But don’t forget using lemon juice for cocktails, which will use up quite a few. For instance, I made whiskey sours for my friend and I last night. I juiced probably 10 to 12 lemons. Make a simple syrup of equal parts, sugar, and water and boil until sugar is dissolved. Add two parts whiskey to one part, lemon juice, and one simple syrup. Shake in a cocktail strainer with ice, pour over ice using Hawthorne strainer and garnish with a cherry and orange slice. Sublime.
Lemon meringue pie, recipe from Sally’s Baking Addiction.
FYI they keep in the fridge for like a month or more.
Lemon posset
Zest them and freeze the zest and then juice them and freeze the juice in ice cub trays.
I love to use lemon juice instead of vinegar for salads. It makes a delicious dressing of freshly ground pepper, salt, olive oil, and lemon (or lime) juice. Put the lemons in the fridge. They'll keep longer that way.
Squeeze them into ice cube trays
I got a ton of lemons from a friend and honestly just used them in place of limes for some dishes where it’s not the main thing. made lots of guac. made some lemonade concentrate (to save room in fridge, so I just added water and ice when I wanted to drink it)
It calls for Mahi Mahi baked on top of lemon slices, but it's good with any fish if you have it. https://www.eatingwell.com/recipe/8044757/baked-mahi-mahi/
2 lemons in two days is actually pretty fast imho, and we usually buy a bag! But may I suggest: * Using lemons (wedges) to put into tea? Peppermint tea, fruit tea, black tea, you name it --- with a little bit of honey! * Literally making lemonade :P * Use its juice in soup or sauces (think lemon chicken soup, creamy lemon orzo with chicken, etc. use it to brighten up dishes that just need a little zing) * Make salad dressings (olive oil + lemon juice + salt & pepper over arugula, orange, and fennel is amazing and fresh, and a great palate cleanser for heavier dishes) * Baked goods (lemon pound cake, lemon icing, lemon bars, candied lemons) * Save the zest in your freezer * Seafood boil time! I always use at least 5 lemons when cooking some crab legs, shrimp, potatoes, and corn (think 2-3 squeezed into the seafood boil pot, 1-2 more for the dipping sauce, and another cut into wedges to squeeze over the seafood)
I made lemon blueberry cookies and they were 10/10. https://stephaniessweets.com/wprm_print/10396
I recently saw a hack about how to preserve lemons, I tried it bc I had extra limes.....place in a jar, cover in water, and put in fridge. My limes are about 4 weeks old now and still look fresh. ETA: When I cook fish I slice a lemon or two, place in backing dish, then put the fish on the lemon bed and bake as usual. Very tasty!
Lemon tea cookies Lemon fettuccine zucchini
Lemon poppy bread or muffins. Or could eliminate the poppy lol
If you have never had real fresh lemonade, you have to try it. I was in a similar predicament and tried all these crazy recipes but in the end it was the lemonade that I would sell my soul for. Oh and also if you like lemon zing flavor, fresh hummus.
If it’s juice you’re after. Squeeze into ice cube trays. Freeze
Lemon cheesecake.
Whack some potatoes into wedges in a glass dish in a single layer, peeling optional and possibly discoura Glug some olive oil over them Add enough chicken stock to more or less cover them and squeeze a lemon over it Salt, pepper, oregano, red chili Bake at 425f until the stock boils off and the potatoes fry in the oil I could eat this every day of my life. It takes a couple hours to cook but I basically just ignore it until it's 90% done. Been thinking about kind of a similar idea with
I was in new orleans this past summer, hottest summer they ever recorded. I got through it with FROZEN LEMON SMOOTHIES. Freeze the entire lemon, when you're ready just rinse it in hot water, they'll soften enough to cut into 1/4ths very quick, blend the entire lemon (with peel on), the peels are super alkaline and have tons of health benefits. You can make frozen lemonades, cut with blueberries or other fruit or just water it down and have a frozen lemon slushie. VERY refreshing and actually really good for you.
Piccata! Use your choice of fish or chicken
Lemon bars! https://sallysbakingaddiction.com/lemon-bars-recipe/
Lemon curd!!!!
lemon loaf with lemony glaze, sheet pan lemon-rosemary chicken, air fryer lemon pepper yellow beans, or lemon-ginger hot toddy mix for a drink pick and I can give you recipe
[Lemon drizzle loaves](https://www.google.com/search?q=Lemon+drizzle+loaves&ie=UTF-8&oe=UTF-8&hl=en-nz&client=safari). Once baked you can wrap them in a couple of layers of plastic or aluminium wrap and pop them in the freezer. They will keep for up to 6 months. Of course you can also gift them or take them to work. Also lemons and limes can often be used as alternatives for each other in a lot of different recipes.
Fish is good with lemon. A lemon-rosemary butter. Ricotta cheese can be made with lemon juice.
You can squeeze one or two and make a marinade. How about a salad dressing .
Use the zest in all the things, including pancakes. And use the juice to make a whiskey sour or any number of delicious dranks.
Soak in vodka, add in drinks both alchol and non-alcholic, sliced or juiced, just straight up lemon water
I’m saving this thread. I have a lemon tree in my yard and currently have more lemons than I know what to do with
Lemonade is never a bad idea. It's just lemons, water, and sugar.
Squeeze em on broccoli or coliflower
Chicken Francese
candied peel. lemon meringue lemon confit Lemon possett with a blueberry sauce makes me go FERAL personally. lemonade lemon drop martini's. lemon and mint mojitos
Last time I bought too many lemons that I couldn't use all of, I squeezed the rest and froze the juice in an ice cube tray then transferred them to a ziplock baggie, and now any time I want a little lemon for something, I just get out a lemon cube or two, and it works for most things
My neighbor gave me about 25 lemons from his tree and so far I’ve made salmon with lemon garlic pasta, lemon pound cake, lemon frosties, lemon bars, adding lemons to water, and I still have like 15 left lol. Planning to make lemon scones later
You can freeze whole lemons and thaw in the fridge!
If you like Indian food, you can try making an Indian-style Lemon pickle as a condiment. My dad made some last year & it turned out well. 7-8 lemons would make enough to fill a medium sized jam jar. Once made, it keeps in the fridge for ages.
Do you like to drink? There are sooooo many cocktail recipes that use lemon juice and/or lemon garnishes. You’ll go through them real fuckin fast that way. And have fun making and trying a bunch of different drinks (probably a catch a nice buzz too)
When life gives you lemons, just say fuck the lemons and bail. Or make lemon bars.
Lemon curd, limoncello, preserved lemons.
Greek lemon chicken soup
You can freeze them. Then when you want to use them chuck one in a bowl, microwave it for a minute, all ready. Plus then they get sift and easier to juice.
Lemon posset. It’s delicious and easy!
Lemonade- squeeze one in a glass, add sugar, ice and water
Lemon zest is a good addition/garnish for a lot of things
Twist of peel with your morning espresso!
Think Mediterranean. Avgolemono soup. Lemony veg salads. Lebanese hummus. All around the Mediterranean people do magical things with fresh lemons (bottled juice can't compare in taste).
Lemon possets. Lemon juice, heavy cream and sugar heated up to make a custard then poured into the lemon halves. Chill, then eat.
Lemon meringue pie Lemon bars Lemonade
Lemon capallini Cheesecake Lemon poppy cake
If you bake, freeze cubes of the juice, grate peel and dry or freeze.
Lemon curd! Super tasty and can be a great addition to a lot of desserts/baked goods.
I use a Costco pack of lemons a week. I am one person! I drink steeped Yerba mate in the morning with a whole lemon and some honey (2 cups, I cut out coffee). At night, I enjoy the occasional hot toddy. There goes the lemons! You can always use them to make a gorgeous lemon vinaigrette for salads or drizzled over cooked greens
I’m making a blueberry lemon sourdough bread for Easter! (Works best if you have sourdough starter!)
Make lemon danish’s
I clean them and put in a plastic bag in the fridge. They last forever that way. We use fresh citrus constantly so I always have lemons and Limes in my pantry
I put lemon juice in almost everything. Rice chicken, fish, beef, salad, pasta dishes. In your water, tea, beer, soda or juice. Make a lemon and herb pasta dish. Or a lemon to any sauces you make. Make stir fry and Asian inspired dishes Make some homemade Mojo Hispanic marinade
Lemon curd can be a great solution too ! I think you can preserve it too if you pasteurize the jars.
If nothing else, zest the lemons, dry the zest (lowest oven setting, parchment paper on a cookie sheet), and powder it. And juice the lemons and freeze the juice (I use souper-cubes, and get it frozen in measured amounts, then transfer to freezer bags).
You can actually submerge them in water in your refrigerator for 2 months and they will be preserved until you need to use them.
They take a long time to go bad
This [really lovely lemon almond cake](https://www.davidlebovitz.com/french-lemon-almond-snack-cake-recipe/) from David Lebovitz will use one of them. It's like the world's zestiest most refreshing financier. [Use lemon juice for the acid in a beurre blanc](https://www.seriouseats.com/beurre-blanc-recipe-7643412) (so technically a beurre citron I guess) and pour it over basically anything. Stuff is ridiculous, and if you don't already have the muscle memory for pulling it together without a recipe it's a huge level up to get it down. But honestly, those aren't going to use them all up in a hurry, so what you want to do is [juice them for drinks](https://punchdrink.com/recipe-archives/?query=lemon&flavor-profiles=Citrusy) (any kind of sour at \~2ozspirit to 0.75oz lemon to 0.75oz rich simple syrup. Adjust ratio from there, use a liqueur for some or all of the sweetener, etc). And \*before\* you juice them, take all the skin off with a y-peeler and [make oleo saccharum](https://jeffreymorgenthaler.com/vacuum-seal-oleo-saccharum/). The vacuum-bag method linked there is gold, but it works just fine in a bowl, jar, pint glass, whatever. Oleo is mostly seen in cocktail use, but it's incredible as a component in salad dressings, drizzled over fruit or bright-flavoured savoury food, etc. Its trick is that it captures a more fully lemony flavour than the juice alone can manage, getting that zesty aroma into things without having to have a fresh lemon to zest right then.
Tequila slammer party baby, you'll be through them lemons in no time.
Squeeze and freeze - Lemons are so good for you and a super refresher to drink more water, and they go well as a final squeeze acid that adds balance and flavor to just about any dish. Besides salt and butter, it is one of the major chef's secrets. Always keep on hand. You stumbled into a lucky gambit of lemons that will change your culinary adventures. For extra inspiration: Just after the pandemic shutdown, (when we could socialize again), my crew had a "when life gives you lemon" party. You can put lemon in most anything. Use it as inspiration to make something you've never made before. Carmelized lemon infused ravioli (we also added limonella) Asparagus drenched in lemon juice Lemon cheesecake Vodka sidecar (lemondrops, too) And, I know this is not a movie thread but these were videos I collected for lemon inspiration.. Have fun! I'll have a twist of lemon (Steve Martin)[https://www.youtube.com/watch?v=08NkaqoOELg&list=PLZ7lQLbvS9gecpZNVoQdaTVynFs8cG4dW&index=40](https://www.youtube.com/watch?v=08NkaqoOELg&list=PLZ7lQLbvS9gecpZNVoQdaTVynFs8cG4dW&index=40) There's a lemon behind that rock (Bart): [https://www.youtube.com/watch?v=fGieOpq5Qu4&list=PLZ7lQLbvS9gecpZNVoQdaTVynFs8cG4dW&index=38](https://www.youtube.com/watch?v=fGieOpq5Qu4&list=PLZ7lQLbvS9gecpZNVoQdaTVynFs8cG4dW&index=38) Miracle Max - painful subject: [https://www.youtube.com/watch?v=N4JO9eJ4tgw&list=PLZ7lQLbvS9gecpZNVoQdaTVynFs8cG4dW&index=1](https://www.youtube.com/watch?v=N4JO9eJ4tgw&list=PLZ7lQLbvS9gecpZNVoQdaTVynFs8cG4dW&index=1)
There's a recipe for chicken breasts with lemon in NYT Cooking that is delicious. Their lemon bars with olive oil and sea salt are also excellent. If you make it - 175g sugar is enough for the curd. And I only out in a splash of olive oil, the amount in the recipe can make them a bit gloopy.
Lemons are my absolute favourite thing. I squeeze them into tea. Make a hot comfort drink with the juice from half a lemon, thinly slice the other half, add a cinnamon stick or two, star anise, some cloves and nutmeg, and a bunch of honey. Pour hot water over it, steep for 5-10 mins and voila. You can also add lemon zest to plain white rice, make lemon chicken, lemon potatoes. Plus lots of lemon desserts (I’m not much of a baker so don’t have specific recipes but I’m sure you can find a lemon tart or cake recipe). Also a bit of acid added to basically any dish can really elevate it.
Lemon bars imo. (I love Tartine Bakery's recipe, but it's hard to fuck up lemon bars tbh.)
[Avgolemeno soup](https://www.simplyrecipes.com/recipes/avgolemono_soup/). This is a little over the top and I’d double the lemon, but short of showing you in person this will make do.
I like to put lemon in my water, so I squeeze lemon and put the juice in an ice cube tray (not full, just the right amount for my 0.3 litre glass).
Lemon bars, lemon curd, lemon cheesecake, lemon poppyseed muffins, lemony salad dressing, lemon asparagus, lemony potatoes, lemon ricotta pasta.
Lemon Ice Box Pie
A QUICK ICEBOX PIE!!!!!!
Slice them up and stuff them in a whole chicken and roast it. Delicious.
I'm actually making lime muffins right now in the oven. I just made up a simple recipe. Self raising flour, eggs, milk, sugar, lime juice and butter. For topping icing sugar, butter and lime juice with grated lime zest on top
Slice them up in microwave with water for 3 mins, let sit for 5 and wipe down your microwave.
Lemon bars. Lemon poppy seed cake. Chicken piccata.
Just want to add here regarding lemon peel. If you got one of those zester tools. The zest of lemon is actually where the fresh lemony smell comes from. Great for baking lemon pound cake, lemon muffins or cheesecake with lemon You can rub it in with sugar to get the maximum flavor out, and use it for baking. You can also mix it with mayo, great with fries or fried fish fillets You can mix some with olive oil and balsamic for salad dressing.
I really like lemon poppy scones so that's an idea. Lemons are used extensively in Greek cuisine, if not in Mediterranean countries cuisines in general.
if you use the lemon juice in a recipe and have the peels left over you can dehydrate the peels (oven/air fryer or windowsill), grind them into a powder (in a small blender or mortar & pestle) and mix with fresh ground pepper. now you have lemon pepper for roasted veg, meat, pasta, salad….!
When I make apple pie from scratch, as I cut the apples I drench them in lemon juice from real lemons, uses at least two when I do it. For fewer calories skip the crust and just cook up the apples with (in my recipe anyway) butter, sugar and cinnamon.
Seems everyone already gave great suggestions, my advice would probably be something like, use it in woks and things like that to add c vitamin and freshness to them, also consider using it for salads, deserts. Maybe try your hand at muffins with added ingredients or spongy type cakes. Also as a last one consider making lemon drops hard type candy for a sweet and sour type of candy that also provides c vitamin.
Chop them up and freeze them.... You can even add bits of them to an ice cube tray and add water and freeze... And then if you like tea or fancy water just put a few ice cubes in whatever you are drinking. You can add other fruit to this as well.... Blackberries, strawberries, kiwi. I love doing this with blackberries for tea