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Lemon recipes?

post #1 of 18
Thread Starter 
I've looked online and all the recipes I found either used very little lemon, or required a stove top.
We have a convection oven, or a slow cooker for cooking purposes.

The biggest problem?
LOTS of huge, fresh lemons from my uncle's tree.
These things are baseball sized and thin skinned (very little zest).
We will make a huge batch of lemonade, but that will only use up about a 1/3 of what he gave us.

ANY ideas?
post #2 of 18
Yes, ship a whole bunch to me.
post #3 of 18
Thread Starter 
I'm sure that would violate some aggricultural laws somewhere

I'm not kidding, these things look like oranges except the shape is wrong :p
I hate to see anything go to waste, especially good homegrown fruit/veggies.

Maybe I'll buy a hotplate and make lemon curd and then make and give away batches of lemon bars.
I wish we had freezer space
post #4 of 18
I use lemons to make my homemade mayonnaise which is delicious.

Zitronencreme is a delightful dessert and it would use up some of those lovely lemons. I don't have the recipe with me but you could probably google it.

How about a lovely lemon pie?

Send me some of the lemon squares please.
post #5 of 18
Roast Chicken with Lemon, Orange and Ginger - http://www.epicurious.com/recipes/fo...d-Ginger-15413

Tuscan tuna-and bean sandwiches - http://www.epicurious.com/recipes/fo...dwiches-234263 - granted, it only uses one T of lemon juice, but tuna+lemon is tasty! We usually mix tuna with a little olive oil and lemon instead of with mayo.

Two Lentil Fritters - http://www.islamicaweb.com/forums/fo...tml#post286787 - you can always bake the fritters instead of frying them. Then dip them in lots and lots of lemon juice. I think we went through the juice of 4 lemons with these.


If you search epicurious - http://www.epicurious.com - you can weed things out by cooking method. There are ~1000 recipes that use lemon and require bakcing - http://www.epicurious.com/tools/sear...e&threshold=53 - you can further whittle it down and look at desserts, or main courses or something else.
post #6 of 18
This is Jim's favorite

Lemon Loaf

1/4 cup sugar Juice of a lemon Mix together set aside (stir occasionally)


1/2 Cup butter 1Tsp Baking powder
1 1/2 cup Flour 1/2Tsp salt
2 eggs 1/2 Cup Milk
1 Cup Sugar rind of 2 Lemons


Cream butter and sugar. Add eggs beat well. sift dry ingrdients together. alternate adding dry and wet ingredients. Stir in lemon rind. Bake 1 hour at 350 . Leave in pan brush lemon and sugar mixture over top
post #7 of 18
Check on line for recipes for Lemon Shake-ups. They are fabulous, especially during hot weather.
post #8 of 18
Thread Starter 
These are all great, I may try them all.


Libby, all we have here is hot weather and hotter weather
post #9 of 18
Quote:
Libby, all we have here is hot weather and hotter weather
Lemon shake-ups should do nicely, then. I think they are sooooo much better than plain old lemonade.
post #10 of 18
I have a recipe for strawberry lemonade concentrate. You make it and then can it-very yummy. If youre interested in canning let me know and I'll give you the recipe. Lemon Bars (drool) but I dont know how much lemon juice they take.
post #11 of 18
You could always cut some of them into rounds and dry them to make the house smell nice.

Meanwhile I'm going to try that Tuscan tuna & bean recipe
post #12 of 18
Squeeze the lemons and freeze the juice in ice cube trays. Once they're frozen solid you can put the lemon cubes into plastic bags or containers and keep them in the freezer. When you're ready to make something with lemon you thaw just the amount you need.
post #13 of 18
I have a pureed lentil soup recipe that you could do in the slow cooker, if you want the recipe. (It has a cup of fresh squeezed lemon juice and lemon zest). I will post it if you want.
post #14 of 18
Quote:
Originally Posted by Pami View Post
I have a pureed lentil soup recipe that you could do in the slow cooker, if you want the recipe. (It has a cup of fresh squeezed lemon juice and lemon zest). I will post it if you want.
Well, I would love the recipe. I love lentil soups and anything I can make in the crock pot is a plus.
post #15 of 18
Thread Starter 
Mom and I can't do lentils, which sucks, because we both love them
post #16 of 18
Quote:
Originally Posted by Arlyn View Post
Mom and I can't do lentils, which sucks, because we both love them
That does suck!

Quote:
Originally Posted by KittiesHasMe View Post
Well, I would love the recipe. I love lentil soups and anything I can make in the crock pot is a plus.
I make this in a stock pot, but suggested this in the crockpot because Arlyn doesnt have stove top, but there is only 30 minutes cooking time in a stock pot.

Ingredients:

5 cups lentils (2 16oz bags)
1.5 cups carrots, finely chopped
2 large onions finely chopped
12 cups of water
3/4 cup of olive oil
A pinch of saffron
1 cup fresh squeezed lemon juice
2 teaspoons lemon zest
3 teaspons black pepper
2 teaspoons Cumin
6 teaspoons salt
5 teaspoons cayenne pepper.
4 round pita bread

In stockpot w/ 1/2 cup of olive oil, sautee onions until they are dark brown, not quiet black.( almost burned)

Remove from heat and add carrots. Sautee.
Add lentils, continuing to stir and then return to heat.

Add 12 cups of water
Ad all of the spices (except lemon juice and zest)
Bring to a boil, cover, reduce heat and simmer for 30 minutes. (until lentils are tender)

Remove from heat and add lemon juice and lemon zest.

I use a blender to puree but when its hot, it will explode out of the blender, so I let it cool (sometimes if Im in a hurry I puree smaller amounts at a time)

Also: if the puree is too thick for your taste you can add water to the blender, depending on your taste of thickness.

With a serrated bread knife cut the pita bread into 1/2" squares and sautee them with the remaining olive oil until light brown, sprinkle them over the pureed lentil soup.
post #17 of 18
i have a dessert recipe - but it only uses 1/4 cup - 1/2 cup of juice, depending on how tart the lemons are [actually, i usually use key lime juice, which isn't quite as tart as regular lemon juice].
crust -
1 butter recipe cake mix
1 egg
1 stick butter
mix together [stiffish cookie-type batter] & press into bottom of a 13x9 pan

filling -
8 ounces cream cheese
1 box powdered sugar
3 eggs
1/4-1/2 cup juice [i add 1/4 cup then add more to taste - get it a bit tarter than you think it should be]

pour over crust.
bake @ 350 for 30-45 minutes or until lightly browned & set.
our family calls this chess cake - the cream cheese box calls it gooey butter cake [but that recipe doesn't call for the juice - that's my improvement. otherwise it's WAAAAY too sweet!]
post #18 of 18
I say vodka and lemonade!!
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