Shane's mom and step-dad just moved back to Missouri from Arizona and brought with them as many of the lemons from their backyard trees as they could. We (and by we, I mean Shane) juiced all of them a couple of nights ago and we ended up with two gallons...yeah, I said gallons...of lemon juice. If my SIL doesn't juice hers in a day or two, we'll probably be getting those, too.
The juice is in the freezer now and will last a while, but I need recipes so I can use it.
I've already made lemonade twice and will probably make Leanne's Lemon Squares soon, and a lemon pie of some sort, but I need more ideas.
I hate to beg, but if you have any tried-and-true favorites, please, please pass them on to me. I'll love you forever if you do.
Thursday, April 8, 2010
I Need Lemon Recipes
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16 comments:
Here's a link to my favorite Lemon Cookie recipe...
http://www.landolakes.com/mealIdeas/ViewRecipe.cfm?RecipeID=2405B
Lucky you!!
I don't have any recipes for you but I do put lemon in lots of things I make like my cabbage casserole, pots of beans and arroz caldo. J and I made a lemon icebox pie the other day that was very good but could have used more lemon.
Can't wait to see what kind of recipes you get.
No recipe here...yet....but be sure and grate up a bunch of the zest before you compost the skins! Freeze the zest, freeze the zest!!!
All I have for a good personal recipe is a Lemon Chiffon Pie.
You could also go for the Guiness Book of World Records largest Iced Tea with Lemon.lolol
Be sure and save some peels too so you can make Candied lemon peels.
Um, lemon curd, hollandaise, lemon sorbet, tartare sauce, salad dressings, um ... I love lemon, but even I'm drawing a blank on how to use 2 gallons:)
Lisa: Thanks! Lemon Cookies sound great, especially with a cup of hot tea!
Sheila: Why do you add lemon to those dishes? Is it just for flavor, or does it help with digestion somehow?
Slugmama: I've been adding to my tea by the glass; Shane likes lemonade, but doesn't like lemon in his tea.
As for the rinds, I didn't get a chance to zest them before Shane composted them. Oh well, I don't use much lemon zest anyway, and it was a small price to pay to not have to juice them all myself...LOL!
Leanne: Lemon curd is a good idea. I've never made it, but I like it. Lemon sorbet might be another good idea for us.
I guess I could use it to highlight my hair, too, but it already has plenty of "white" highlights, if you know what I mean. ;)
Check out recipezaar.com and type in lemon as the ingredient. You'll find a TON of recipes!
I do like lemon chicken and have a recipe for stirfry chicken with mostly onions and you squirt lemon juice over the top before you serve. I'll see if I can find that.
My mouth is puckering just hearing about all of those lemons.
I'm sorry to say but I have no idea. Maybe a lemon chicken? But you are the expert, not I says the freak!
McVal: I'd be interested in hearing more about the stir-fry if you have time.
SonyaAnn: You ARE a freak...but I mean that in a good way. :P ♥♥♥
In a large mixing bowl combine:
3 eggs
3/4 cup oil
1 cup water
Beat on High for 2 minutes.
Add:
1 3oz. pkg Lemon Jello
1 pkg. Yellow cake with pudding in the mix (Pillsbury Plus Yellow Cake)
Beat at High speed 3 minutes.
Bake in greased 9" x 13" (22.86cm x 33.02cm) pan 35 - 40 minutes at 375º F or 190º C.
While cake is still hot poke holes (all the way to the bottom of the pan) with a fork all over the cake.
While the cake was baking,
Mix juice of 3 lemons and grated rind with 1 3/4 cup powdered sugar - it will be thin.
Spread over the hot cake and return to oven for a couple of minutes. It sinks in and glazes the cake.
Yum!
When life gives you lemons, make lemonade.
You mean there is something else to make? LOL
So many ideals the bloggers gave you sound good. Candied peels, I love those.
I don't need Raspberries, we have a big area growing wild ones. they are the best!! Smaller then the tame ones, but just as good.
Once I had candied lemon rinds at a friend's house... they were quite delicious! Don't know how to use up 2 gal of juice, but you'd have plenty of rinds left over from that! I made them once for myself after that, a couple of years ago; I usually don't have lemons around except for one or two for something else. But anyway... I used the recipe (hardly a recipe, really) from AllRecipes.com, tasty!
3 lemons
2 c water
2 c sugar (I used more, whatever)
Cut lemons into slices, and remove the fruit pulp. Scrape off as much of the white inner layer as you can.
Boil water and add lemon peels. Boil until tender, about 5 min. Remove peels from water, and stir in sugar. Return to a boil, add peels, and boil until transparent. Drain and allow to dry before storing.
It also says liquid may be reserved and used as lemon simple syrup, I never thought of that, can't imagine what I would use it for anyway.
Annie Jones,
I think lemon in those recipes makes the flavors pop--some times I think a dish is missing something but I'm not sure what so I add a bit of lemon juice. I first tried it on my bowl of beans and rice--not sure if it was a good idea or not but now I just add it to the pot right before serving. Everyone comments that there is something they can't put their finger on but it tastes really good.
OBQ: I wish we had wild anything growing here, but we're too suburban. I'll have to plant my own. :(
Doug: Thanks for the recipe. Shane composted the rinds before I got my hands on them, but I may make these in the future. It seems a popular suggestion.
Sheila: Thanks for the tip...I may try it in my next pot of beans.
Try freezing some in ice cube trays to have to add to your tea this summer instead of "water" ice cubes that will just dilute it. You could just fill them half-full for a little lemon flavor. We don't drink soda that often, but I do like to have lemon in a diet cola, also.
Jinmo: That's a good idea. I like lemon in my tea and my water. I need to freeze it in smaller portions just for those.
Are you still blogging?
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