What to do with.......?

Question

lemon rinds. My 5 yr old son loves to make fresh lemon-aide but that leaves me with all these lemon halfs what can I do with them? I hate just throwing them away.

Answer 1

Freeze lemon rinds and grate them when a recipe calls for zest.

Lemon rinds can be ground in the garbage disposal to freshen the drain.

The oil from lemon rinds is an important flavor factor in marinades, especially for pork and poultry.

Gremolata, a mixture of finely chopped lemon zest (grated lemon rind), garlic and parsley, is a refreshing alternative to salt and pepper.

Leave citrus rinds around your garden plants to deter cats.

Rub a lemon rind over your cutting board to deodorize it.

Add dried citrus rinds to your fire to give off a special fragrance.

Answer 2

Put them in a big ziploc and freeze. They'll keep forever and you can use them as you need them. Use the rind for the zest in almost any recipe. It really freshens up anything you make. Cut the rinds in slices and put it in any beverage. You can even use lemon for cleaning things. Throw some rinds in any meat / fish dish you put in the oven, when you take it out of the oven, throw the whole rinds out and you'll be left with the great flavor. Theres a million things you can do.

Answer 3

Cut them into rings and put them in the lemonade, of course! Makes the lemon flavor last longer becuase all the limon oil is in the rind.

Answer 4

Lemon Cream Cake

A fancy lemon cake, especially if you make it in a bundt cake pan. This cake freezes well, if you want to have a cake on hand in the freezer.

Ingredients:
Cake:
1 package (8 oz.) cream cheese, softened
1/2 cup butter, softened
1 1/4 cups sugar
3 eggs
Grated rind of 1 lemon
2 1/4 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk

Glaze:
1/4 cup lemon juice
1/3 cup sugar

Directions:
Cake:
Preheat oven to 350 degrees F. In large beater bowl beat cream cheese and butter. Beat in the sugar until light and fluffy, about 5 minutes. Add eggs and beat until thoroughly blended.

Add lemon rind, flour, baking powder, salt and milk. Blend at low speed just until thoroughly combined.

Pour batter in a greased 10 inch bundt or tube pan. Bake for 50 to 55 minutes. Insert a toothpick or cake tester in the centre to test for doneness - it should come out clean. Do not underbake.

Glaze:
Combine lemon juice and sugar. Pour over the hot cake, allowing it to run down the edges between the cake and pan.

Cool cake in the pan for 10 minutes. Run a knife around the edges, place a cake plate over top of the pan. Turn the plate and pan over, and carefully remove the pan, so that the cake is sitting on the plate. Cool thoroughly.


The soft cream cheese frosting generously spread onto these tangy lemon muffins makes them irresistible. When using lemon zest (rind) as a flavoring, it is essential to grate only the yellow skin of the lemon and not the white pith, which will be bitter.


RECIPE INGREDIENTS


2 1/2 cups self-rising flour

1/4 teaspoon baking powder

1/2 cup sugar

2 tablespoons grated lemon rind

3/4 cup buttermilk

1 teaspoon vanilla extract

2 eggs, lightly beaten

1/2 cup unsalted butter, melted


For Frosting:

1 tablespoon unsalted butter, softened

1/2 cup cream cheese

2-3 tablespoons confectioners' sugar

1 tablespoon lemon juice

Shreds of lemon rind, to decorate



RECIPE METHOD


Preheat the oven to 400 degrees F. Grease 8 cups of a 12-cup standard muffin pan with a little melted butter or oil and fill the remaining 4 cups with water. Sift the flour, baking powder and sugar into a large mixing bowl, stir in the lemon rind and make a well in the center.


Whisk the buttermilk, vanilla and eggs together. Add the egg mixture and the melted butter to the well in the dry ingredients. Using a metal spoon, stir until the mixture is just combined. Do not overmix - the mixture should be lumpy.


Spoon the mixture into 8 cups of the muffin pan, filling each cup about three-quarter full. Bake for 10-12 minutes, or until a skewer comes out clean when inserted into the center of a muffin. Cool in the pan for 5 minutes before lifting out onto a wire rack.


TO MAKE FROSTING: Beat the butter and cream cheese with an electric mixer until smooth. Add the confectioners' sugar and lemon juice, and beat until thick and creamy. Spread the frosting over the muffins when they are completely cold. Decorate the top of the frosting with shreds of lemon zest for a tangy flavor.

Answer 5

Make Candied Lemon Peel in a simple syrup.

Answer 6

keep them in the fridge and use lemon rinds to make orange chicken like chinese rests. do.

Answer 7

reserve some lemon juice, make a shrimp salad with the juice dash, cut the bottom of the lemon half, fill with shrimp salad, chill in fridge... use it like a cup thing.

Answer 8

buy a zester. Zest the lemons before he cuts them in half because it's a lot harder to do after. lemon zest has lots of uses and freezes well.

Answer 9

Grate Them and put them in Salads! They are Awesome! Be sure to wash them, first

Answer 10

Pickle them. Look around. There are lots of recipes.