What can I make for dessert that uses up A LOT of lemons?

Question

I have many many lemons to use up and I've already made lemonade. I'd like some ideas for recipes that use lemons heavily. Thanks!

Answer 1

Strawberry Lemonade

Juice 8 lemons - put in the blender add
500g Fresh Strawberries (or fav fruit)
1 Cup Ice
3 tbls Sugar/ sweetner (optional)
Blend to smooth. Serve

Answer 2

If you subscribe to [e-mail] and ask that question you will get many answers. It is a free recipe site and it is really great. In the meantime if you squeeze some of the lemons you could freeze the juice for use at a later time. You can use it for pies, cakes, lots of things.

Answer 3

You could make a lemon curd tart or lemon meringue pie. Look on the side of any cornstarch box . A lemon sorbet is refreshing and easy to make.

Lemon sorbet- 8.5 oz lemon juice,11 oz water, 6 oz sugar, 1-2 oz corn syrup or glucose(optional) bring to a boil. cool completely churn in ice cream maker

Answer 4

Well- desserts are plentiful. However, what you may want to do:
Go ahead and press the juice out of your lemons and pour the juice into ice trays. Freeze then move the blocks to freezer bags. That way you defrost lemon juice whenever you need it.

Answer 5

Howsabout just squeezing the lemon juice and keeping it for later use, like to add to juice or punch or even to your hair!
I hear that adding lemon juice to hand lotion can also make you smell looovely!

Oooh, lemon ice! I never thought of that! That's genious! You add some to a Coke and you've got lemon coke!

Answer 6

I liked the lemon ice -- and the invisible ink answers. But, truthfully - if you are serious about this just type 'lemons' in a google search and it will come back with a gaggle of places to look for ideas, recipies, etc etc.

Answer 7

add some lemon juice to a yellow cake mix and to the icing for a lemon layer cake

lemon cookies
4 cups sugar
1/2 cup lemon zest, about 6 to 8 lemons
4 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 cups (4 sticks) unsalted butter, cut into 1-inch cubes, chilled
5 egg yolks
2 teaspoons vanilla extract
3/4 cup lemon juice
Lemon Icing, recipe follows

Preheat oven to 350 degrees F.
In a food processor work bowl, add sugar and lemon zest. Process until sugar and zest are well mixed, about 20 seconds. Scrape into a large mixing bowl. Reserve about 1/2 cup of lemon sugar in a separate bowl for later use.

Add flour, baking powder and salt into food processor and pulse briefly to mix. Add cold butter into food processor with flour mixture and process with short pulses until mixture resembles cornmeal and no large lumps of butter remain, about 10 pulses. Pour this mixture into the sugar and lemon mixture in the large mixing bowl and set aside.

In a medium bowl, mix egg yolks, vanilla extract and lemon juice together.
Using an electric mixer with a paddle attachment, pour in the lemon/sugar and flour/butter mixture and stir until combined, about 15 seconds. Then, while the mixer is still running, slowly add egg/lemon juice mixture and mix until well combined and dough pulls away from the sides of the bowl, 30 seconds.
scoop into bowl and cool for 30 min. Use an ice cream scoop to scoop the dough onto parchment-lined cookie sheets. Take the dough balls and roll the tops into the reserved lemon sugar. Press until 1/4 inch thick. Bake the cookies until slightly browned, about 15 minutes. Remove the parchment paper with the cookies from the tray to a cooling rack and cool completely, about 1 hour.


Lemon Icing:
1 pound (2 cups) confectioners' sugar
6 tablespoons lemon juice
Combine and spread on cooled cookies

add to vanilla pudding

sprinke zest and juice onto grilled or baked chicken

Sgroppin
1/2 pint vanilla ice cream
lemon juice to taste
6 ice cubes
4 ounces vodka
1 cup Prosecco
1 lemon, zested and shredded

Place the ice cream, ice, vodka, and wine in the blender and whirl until thick and creamy. Transfer to chilled wine glasses, top with the zest and serve, with small spoons or big straws, if desired

Answer 8

Grandmother's "No-Peel" Lemon Meringue Pie




--------------------------------------------------------------------------------


Filling:
3/8 cup corn starch
1 cup sugar (more or less to taste)
1&1/2 cup boiling water
1/2 cup lemon juice (more or less to taste)
3 eggs, separated
2 tablespoons butter
1 baked pie shell (9 inches)
Separate eggs, reserving whites for meringue. Beat yolks lightly.
In a saucepan or double boiler, mix together cornstarch and sugar.
Add boiling water, a little at a time, to the sugar/cornstarch mixture, and stir. Add lemon juice.
Cook until mixture starts to thicken, stirring constantly.
Stir in butter and egg yolks and cook about one minute longer.
Allow to cool.


--------------------------------------------------------------------------------


Meringue:
3 egg whites
a few grains salt
6 tablespoons sugar
1/2 teaspoon vanilla (optional)
Beat egg whites with salt in a metal bowl until stiff.
Add sugar gradually, beating continually until meringue holds its shape.
Add vanilla (optional).


--------------------------------------------------------------------------------


Pour filling into pie shell.
Top with meringue and bake at 375 degrees for 15-20 minutes until lightly browned.


--------------------------------------------------------------------------------


Notes:
A double boiler or gas stove works best.
Use fresh lemon juice (or frozen concentrate, although fresh is better). Do not use "Realemon" or other products which contain lemon oil.
For extra flavor, pour boiling water through the strainer containing the lemon pulp.
--------------------------------------------------------------------------------

WARNING:
Do not put lemon peel or "zest" in this pie. If you put lemon peel in this pie, it will taste like something purchased at a Woolworth's lunch counter. Reserve the "zest" for another recipe, or put it on the compost heap!

Answer 9

lemon meringue pie, lemon squares, lemon ice pops... look on recepies.com

Answer 10

lemon pie or bread with lemon filling ,or just-jello with favor of lemon