What are some good recipes for lemons?

Question

we have a lemon tree in our backyard and we gots tons this season

Answer 1

LEMON BARS

1/3 c. butter
1 c. granulated sugar - divided use
1 c. plus 2 tbsp. all-purpose flour - divided use
2 eggs
2 tsp. finely shredded lemon peel
3 tbsp. lemon juice
1/4 tsp. baking powder
powdered sugar (optional)

Instructions
1: Preheat oven to 350 degrees F.
2: Beat butter in a medium-sized mixing bowl with an electric hand mixer on medium-high speed for 30 seconds.
3: Add 1/4 c. sugar and beat until combined.
4: Beat in 1 c. flour until mixture is crumbly.
5: Press mixture into the bottom of an ungreased 8-by-8-by-2-inch baking pan.
6: Bake 15 to 18 minutes, or until golden.
7: Combine eggs, 3/4 c. sugar, 2 tbsp. flour, lemon peel, lemon juice and baking powder in a small bowl as pastry is baking.
8: Beat mixture 2 minutes, or until just combined. Set aside and wait for pastry to turn golden.
9: Remove pastry from oven and pour filling over it. Bake 20 minutes longer, or until center is set and edges are lightly browned.
10: Cool on a wire rack.
11: Sift powdered sugar over the top, if desired.
12: Cut into 20 bars.



LEMON CHICKEN

2 tablespoons dry sherry
4 green onions, chopped
1 piece of root ginger, shredded
1 pound boned chicken, cut into 1 inch strips
2 celery sticks, sliced
4 oz button mushrooms, quartered
1 green pepper, cored, seeded, and sliced
2 tablespoons light soy sauce
Shredded rind of 2 lemons
A few lemon slices to garnish
2 tablespoons oil for stir-frying

PREPARATION:
Put the sherry, onions and ginger in a bowl.
Add the chicken, toss well to coat, then leave to marinate in the bowl for 15 minutes.
Heat the oil in a wok or frying pan.
Add the celery, mushrooms, and the green pepper. Stir-fry for one minute. Add the chicken and marinade, then cook for 3 minutes. Stir in the Soy Sauce and lemon rind then cook for a further minute.Pile into a warmed serving dish and garnish with lemon slices.



LEMON CURD (A lemon custard to use on individual merangues or tarts for a fresh lemony dessert! DELISH!!)

3 oz. (6 Tbs.) unsalted butter, softened at room temperature
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 tsp. grated lemon zest


Instructions

In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.



In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 min. It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don't let the mixture boil.



Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.

Answer 2

Shaker Lemon Pie

This is the Runner-Up recipe for 1986 in the San Francisco Chronicle, by Marion Cunningham. Only three ingredients go into this old-fashioned Shaker dessert: lemon slices — peel and all — sugar and eggs. The filling is more like marmalade than pie filling and may take some getting used to. Serve wedges warm — not hot — or at room temperature with vanilla ice cream.

2 large lemons, sliced paper thin, rind and all or 3 medium lemons, sliced paper thin, rind and all
2 cups sugar
1 (8 inch) pastry for double-crust pie
4 eggs, beaten

Combine the lemon slices and 1 1/2 cups of the sugar in a bowl; gently toss together so the slices are well coated. Let stand at least 2 hours; longer (even overnight) is better.
Preheat the oven to 450 degrees. Divide the dough in half; roll out one-half and line the pie pan with it. Stir the beaten eggs into the lemon mixture. Spread the mixture over the pie dough. Sprinkle the remaining 1/2 cup sugar over the filling. Roll the remaining dough out and place over the filling. Crimp the edges and cut vents on top. Bake for 15 minutes; lower the heat to 375 degrees and bake for about 20 minutes more, until a knife comes out clean when inserted in the center.

Answer 3

This site has ideas for lemon recipes:
www.homeschoolzone.com/m2m/lemon.htm
And,

"A moist lemon bread, good for afternoon tea."

INGREDIENTS
6 tablespoons shortening
1 cup white sugar
2 eggs
1/2 cup milk
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon lemon zest
1/2 cup chopped walnuts
1/2 cup white sugar
1 lemon, juiced
DIRECTIONS
Whisk together flour, salt, and baking powder.
In a large bowl, cream shortening, 1 cup sugar, and eggs together until light and fluffy. Add milk alternately with flour mixture in two parts; mix well. Stir in grated lemon rind and nuts. Pour batter into greased and floured 9 x 5 inch loaf pan.
Bake at 350 degrees F (175 degrees C) for 60 minutes. Allow bread to cool in the pan for 5 minutes.
Mix together 1/2 cup sugar and the juice of one lemon to make a glaze. Remove bread from pan. Pour glaze over warm bread.

Answer 4

1 1/2 cups sugar
1 tablespoon lemons, rind of, finely grated or lemons, zest of, finely grated (without any white rind)
fresh water
1 1/2 cups fresh lemon juice, strained (8 to 10 washed Lemons)
ice cubes
3/4 cup club soda (optional)


Into a 1 quart Jar with tight fitting lid, put sugar and lemon peel, or zest; add 1 1/2 cups very hot water (not from tap!). With lid fitted firmly, shake jar until sugar is dissolved.
Add lemon juice. Refrigerate until chilled.
To Serve: Into each 12-ounce glass, over ice cubes, pour 1/4 cup of the lemon syrup.
Then add chilled club soda or, if you prefer, water.
Stir to mix well.

Answer 5

LEMON CAKE

This recipe is by Ina Garten from Barefoot Contessa on the Foodnetwork. I've made it many times and it's excellent. I also reccomend searching the recipe database on www.foodnetwork.com. There are many good recipes and maybe could find one for lemon sorbet.

1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
For the glaze:
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Answer 6

LEMON CHEESECAKE (serves 8-10) BASE 2 cups sweet biscuit crumbs 125g melted butter FILLING 1 packet of lemon jelly crystals 3/4 cup boiling water 1/4 cup lemon juice 1 teaspoon grated lemon rind 375g can evaporated milk(better if chilled) 250g softened cream cheese 1 cup CSR Caster Sugar 1 teaspoon vanilla essence Fresh fruit to decorate METHOD Preheat the oven to 180°C/356° F. Make the base by combining biscuit crumbs and melted butter. Press onto the bottom and sides of a buttered 23cm spring-form tin. Bake for 10 minutes. Cool and chill. To make the filling, first dissolve the jelly crystals in the boiling water, add the lemon juice and rind and set aside to cool slightly. While this is cooling, beat the evaporated milk until thick. In another bowl beat the cream cheese until smooth and blend in the CSR Caster Sugar, vanilla and beaten evaporated milk. Fold in the warm jelly mixture. Pour into the prepared base and chill for several hours or overnight. Decorate with fresh fruit.

Answer 7

Two simple ways I use lemons every week:

1. Mix lemon juice with some olive oil, salt, and pepper for a fresh, healthy salad dressing.
2. Add a bit of lemon juice and lemon zest to simple pasta dishes (like pasta with broccoli & parmesan--dress with some butter and/or olive oil, lemon juice and lemon zest)

Answer 8

angel food cake with lemon zest and lemon juice.
spiked lemonade
wine spritzers
lemon pepper (baked) fish
Lemon merangue pie
lemonade popsicles
lemon lime chicken

just get creative!

Answer 9

CHICKEN BREASTS IN LEMON SAUCE

3 chicken breasts split, skinned and boned
Salt and pepper
1/2 c. butter
2 tbsp. sherry or vermouth
2 tsp. grated lemon peel
2 tbsp. lemon juice
1 c. cream
6 thin pats of butter
Grated Parmesan cheese

Pound chicken to flatten; salt and pepper. Saute 10 minutes in hot butter, turning chicken once to brown on all sides. Remove to oven-proof platter. Add wine, lemon peel and juice to frying pan. Cook 1 minute, stirring constantly. Salt and pepper sauce to taste. Stir in cream slowly. Pour sauce over chicken. Place pat of butter on each piece of chicken; sprinkle with cheese. Place under broiler to brown. Serve immediately.

Answer 10

lemon squares
lemon chicken
baked salmon with lemon
grilled chicken with lemon
plenty!

but here are some recipes using lemon

Frozen Lemon Dessert
* 4 eggs white at room temperature
* 1/8 teaspoon salt
* 1/4 cup lemon juice
* 1 tablespoon lemon peel grated
* 2/3 cup sugar
* 4 eggs yolk
* 1 cup whipped cream whipped
* 3/4 cup vanilla wafer crushed
Directions

In a small mixer bowl at high speed, beat egg yolks until very thick and pale yellow; gradually beat in sugar. Add lemon rind, lemon juice and salt and beat until well blended. Transfer to a medium saucepan. Cook and stir over low heat until thickened. Remove from heat; cool.

In a small mixer bowl at high speed, beat egg whites until stiff peaks form; fold into egg yolk mixture until no streaks remain. Fold in whipped cream.

Spread half of the cookie crumbs in bottom of an 8 x 8 x 2-inch baking dish. Spoon in lemon mixture; top with remaining crumbs. Freeze at least 2 hours or until firm.

Can be served straight from the freezer or place in refrigerator 15 minutes before serving.


Apple Cake With Lemon Sauce
* 2/3 c Shortening
* 2 tsp Baking soda
* 1 1/2 tsp Salt
* 2/3 c Raisins
* 2 2/3 c Sugar
* 1/2 tsp Baking powder
* 3 c Flour
* 2/3 c Chopped nuts
* 4 ea Eggs
* Lemon Sauce: 2 tbsp. cornstarch; 2 tbsp butter; 1/2 cup sugar ; 4 1/2 tsp Finely grated lemon rind; salt; 2 tbsp lemon juice ; 1 cup boiling water
* 2/3 c Water
* 1 tsp Cinnamon
* 3 c Apples; grated


Directions

Apple Cake:
- Mix well all the ingredients together.

- Grease a baking pan with shortening.

- Pour the mixture into the greased pan and bake on the middle wire rack in the oven. Bake for 45 minutes at 325°F


Lemon Sauce:
- Thoroughly stir together the corn starch, sugar, and salt

- Gradually stir in the boiling water, stirring constantly to keep it smooth. Continue stirring and cook over moderate heat until boiling. Boil gently for about 20 minutes.

- Remove from heat, add butter, lemon rind and juice. stir thoroughly. Serve hot over apple cake in a jar. Makes about 1 1/4 cups. This sauce is thicker and more tart than the usual lemon sauce.


Carrot Egg & Lemon Soup
Serves 6
1.5L/23/4 pints Chicken stock (see page 9)
125g/41/2oz long-grain rice
3 large eggs
juice of 1 large lemon
salt and pepper

1 Pour the stock into a large heavy-based saucepan and bring to the boil.

2 Add the rice and bring back to the boil. Lower the heat slightly and cook for about 15 minutes, until the rice is tender.

3 When you are ready to serve, beat the eggs in a medium-size bowl, add the lemon juice and continue to beat until the mixture is pale and frothy.

4 Then add a ladleful of hot stock and beat with a fork. Add a little more stock, then return the mixture to the saucepan, stirring constantly. Remove the saucepan from the heat quickly as the soup must not boil or the eggs will curdle. Taste the soup and add more lemon juice if necessary - the soup must be sharp. Season with salt and pepper and serve immediately.


Pickled Lemons
Scrub lemons well and slice them. Sprinkle the slices generously
with salt and leave for at least 24 hours on a large plate set at an
angle or in a collander. They will become soft and limp, and lose
their bitterness. Arrange the slices in layers in a glass jar,
sprinkling a little paprika between each layer." (Note, as paprika
is late-period at best, you might want to experiment with other
spices - coriander, cinnamon, etc.) Cover with corn or nut oil.
Sometimes olive oil is used, but its taste is rather strong and may
slightly overpower the lemons. Close the jar tightly. After about 3
weeks, the lemons will be ready to eat - soft, yellow, and a
beautiful orange color.