What do you do with lemons :) ?

Question

Thank you for your answer, and have a wonderful day! :)

I apreciatte your sense of humor, but I'm looking for recipes and different ideas, please! :)

Answer 1

Here are two good recipes for you. Both are easy.

Lemon-Rosemary Chicken with Marsala Sauce:

( if you only have one or two people, use one chicken and cut this recipe in half).

2 chickens (3 1/2 pounds each)
7 sprigs rosemary
1 teaspoon salt
1/2 teaspoon ground pepper
1 1/2 teaspoons olive oil
2 lemons
1/2 cup chicken broth or water
1/2 cup dry Marsala wine (cooking wine)

Heat oven to 450F. Remove giblets from chicken cavities and place chickens and the giblets in a large roasting pan. Separate livers and save for another use (see Tip). Rinse chickens, then pat dry.

Insert 1 rosemary sprig between the meat and skin of each breast half. Season chickens with salt and pepper. Rub oil on skin. Put 1 rosemary sprig and half a lemon in each birds cavity.
Roast chickens 1 hour and 15 minutes, until skin is crisp, juices run clear and an instant-read thermometer registers 175F when inserted in the thickest part of the thigh. Transfer chickens to a cutting board to rest.

Meanwhile, remove leaves from remaining rosemary sprig and coarsely chop. Grate rind from remaining lemon.

Discard giblets. Pour off liquid from roasting pan into a measuring cup or gravy separator. Degrease liquid and reserve. Place roasting pan on two burners over high heat. Add broth to pan and scrape up browned bits from bottom.

Cook about 1 minute, until broth is reduced by half. Add wine, chopped rosemary and grated lemon rind. Cook 30 seconds for flavors to blend.

Add reserved pan juices and any accumulated juices from the resting chickens to rosemary-lemon mixture in roasting pan. Transfer to a gravy boat. Carve chickens and serve with sauce.



Four Star Salad:


1 lemon, juiced (roll it on the counter with your palm to loosen juice before hand).
3 tablespoons extra-virgin olive oil, eyeball it
2 hearts romaine, chopped
1/2 red onion, thinly sliced
1 red pear, thinly sliced (without the peel). Let the pear bites sit in the lemon juice while you are doing the rest...so they won't brown.
2 tablespoons fresh thyme, 5 to 6 sprigs, chopped
1/4 cup finely chopped mint leaves, a generous handful
Salt and pepper


Place the lemon juice in the bottom of a bowl and whisk in extra-virgin olive oil. Add lettuce, onions, pear, thyme and mint to the bowl and toss. Season the salad with salt and pepper, toss again, taste to adjust seasonings and serve.

Enjoy!

Answer 2

What else--lemon curd squares! This is seriously the best recipe I've ever eaten, bar none. I think it's the cinnamon in the crust. Oh, SO good!

For the crust:
1 cup all-purpose flour
1/3 cup granulated sugar
1/2 tsp. salt
1/8 tsp. ground cinnamon
8 Tbs. (1 stick) cold unsalted butter, cut into 1/2-inch pieces

For the filling:
3/4 cup granulated sugar
2 Tbs. all-purpose flour
Pinch of salt
1 tsp. finely grated lemon zest (optional)
3 eggs, at room temperature
1/2 cup fresh lemon juice
3 Tbs. heavy cream

Confectioners’ sugar for dusting (optional)

To make the crust, preheat an oven to 350°F. Lightly grease an 8-inch square baking dish, preferably glass.

In a food processor, combine the flour, granulated sugar, salt and cinnamon. Pulse briefly until blended. Add the butter and pulse until the dough forms moist crumbs and sticks together when pinched, about 1 minute. There should be no trace of dryness. Press the dough into the bottom and 1 inch up the sides of the prepared baking dish, lightly flouring your fingertips if necessary to prevent them from sticking. Bake the crust until pale golden, 20 to 22 minutes. Transfer the pan to a wire rack and let the crust cool completely. Reduce the oven temperature to 325°F.

To make the filling, in a bowl, whisk together the granulated sugar, flour, salt and lemon zest. Add the eggs, lemon juice and cream and whisk until just blended. Carefully pour the mixture over the baked crust.

Bake until the filling is set but still jiggles slightly when the dish is gently shaken, about 20 minutes, or longer if using a metal pan. Transfer the pan to the wire rack and let cool for about 30 minutes. Run the tip of a small knife along the inside of the dish to loosen the crust from the sides, then let cool completely.

Cut into 12 small rectangles. Using a spatula, carefully remove the bars from the dish. Just before serving, sift a dusting of confectioners’ sugar over the bars. Makes 12 bar cookies.

Answer 3

Lemons are quite handy to have around...

First of all, lemon juice is quite good with just about any meat or seafood you can come up with. Some juice and ground black pepper (maybe some olive oil depending on what you're making) is a very basic but very good marinade for anything. Also, adding some lemon juice while cooking or as soon as you put your meat on a plate is also good.

Lemon zest is also great for marinades and salad dressings among other things. A quick search will turn up innumerable uses for it. Just grate off the yellow part of the peel and mix it in.

As some of the other answers suggest, lemon is great for baking. There are far too many things you can do with it to list entirely here, but I will say that it is good in pies, cakes, icings, cookies, and many other things. If you can bake it, you can probably put lemon in it to good effect.

Also, you can squeeze some lemon juice on a salad and/or use it to make your own dressing. It is a great accent for most salads you make, and including it in any kind of vinaigrette dressing tends to work very well.

Answer 4

Lemon can be applied in almost anything. Especially lemon zest, you can use lemon zest for cookies, pork chop, pasta, cakes, sauces an etc.
Try this authentic italian dish:
1. Crush a garlic clove, rub it on the surface of a big bowl.
2. Make 1 lemon zest into the bowl with the juice of the lemon.
3. Add 1 to 2 tablespoons( depends on how much spaghetti you add) extra virgin olive oil into the bowl with some salt and pepper. Mix everything together.
4.Boil the spaghetti for 4 minutes ( yup you need to undercook a bit). Then fish the spaghetti into the bowl.
5. Add some flat leaf parsley ( rough diced) into the bowl with plenty of Parmigiano Reggiano cheese. Done!

Answer 5

Chinese Lemon Chicken

1 pkg. NOH Chinese Lemon Chicken Sauce Mix
1 lb. chicken (cut into 2" pieces)
1/2 cup water
1/4 cup flour
2 tablespoons vegetable oil
salt
pepper

Combine NOH Chinese Lemon Chicken Sauce Mix with 1/2 cup of water and mix well. Lightly salt and pepper chicken pieces. Roll in flour and fry until done. On medium-high heat, bring the lemon chicken sauce to a boil while stirring constantly. Pour sauce over cooked chicken and serve.

Hawaiian Sweet Bread

"Flavorful, light sweet bread that is great by itself, or for french toast and summer sandwiches."

Original recipe yield:
1 - 2 pound loaf

INGREDIENTS
1 cup warm water
5 tablespoons white sugar
3 cups all-purpose flour
3/4 teaspoon salt
2 tablespoons dry milk powder
2 tablespoons dry potato flakes
1 tablespoon active dry yeast
1/4 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 eggs
4 tablespoons margarine

DIRECTIONS
Measure ingredients into the bread machine in the order suggested by the manufacturer.
Set machine for dough.
Place dough in a 9x5 inch loaf pan. Allow to rise until doubled.
Bake in a preheated 350 degrees F (175 degrees C) oven for about 30 minutes. Crust should be golden and bread should sound hollow when thumped.

Answer 6

Lemon Lover's Pound Cake

INGREDIENTS
1 cup butter (no substitutes), softened
3 cups sugar
6 eggs
5 tablespoons lemon juice
1 tablespoon grated lemon peel
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups sour cream
ICING:
1/4 cup sour cream
2 tablespoons butter, softened
2 1/2 cups confectioners' sugar
3 tablespoons lemon juice
2 teaspoons grated lemon peel

DIRECTIONS
In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon juice, peel and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For icing, in a small mixing bowl, beat the sour cream and butter until blended. Gradually add confectioners' sugar. Beat in lemon juice and peel. Drizzle over the cake. Store in the refrigerator.

Answer 7

I like all the recipes and suggestions that was offered above, I however will give you advice on extra lemons that are left over, they are really great to leave in the fridge they will go bad one after another and act like baking soda taking all the bad smells and bacteria, the other fun thing to do is to cut them up and grind them in the garbage disposal, the acids will clear away the gunk and make it smell fresh and clean. this helps the health and safety of you kitchen.
enjoy lemons are wonderful and very versital
one other if you make fresh guacamole you can squeeze some fresh lemon on top to keep it from coloring.

Answer 8

I like to squeeze half a lemon in a jug of iced water,very refreshing.

When baking a cake poke holes in the cake with a skewer when cake is half cooked the pour a cup of lemon juice over top and finish baking.
Squeeze lemon juice on crumbed chicken or fish.
Use lemon to get smells off your hands,

Pour a cup of lemon on wet hair and sit in the sun to lighten hair.

Mix lemon in your cocktail sauce,yummy

Use lemon in a small Finger bowl with warm water when having a meal requiring the use of your fingers,eg:- seafood.

Lemon in a marinade helps tenderize meat

Answer 9

I don't measure the lemon juice. Use amount to suit your taste. I serve them with roasted lemon/herb chicken & steamed broc.

Parmesan-Lemon Potatoes

1 1/2 lbs potatoes (4 medium)
1/4 cup butter, cut into 4 equal pieces
1-2 cloves garlic, minced
1/2 tsp dried crushed thyme
1-2 tbl grated onion
lemon juice
2 tbl Parmesan cheese, grated

Peel potatoes and slice 1/4" thick, dropping slices into bowl of cold water as you go to prevent discoloring.

Line 15x10" jellyroll pan with foil. Distribute butter, garlic, thyme & onion over foil and heat at 450, just until butter is melted. Stir to blend.

Drain potato slices and dry on paper towels. Arrange potatoes over butter mixture, turning to coat both sides - and overlapping as necessary. Bake at 450 for 15 minutes.

Remove from oven & drizzle w lemon juice. Sprinkle w Parmesan cheese. Return to oven & bake until golden & edges are crisp, about 10 minutes longer. Makes 4 servings

Answer 10

well the smartass answer would be lemonade hehe

I love to make a recipe called Lemon Herb Chicken....
Now if I had the recipe handy I'd give it to ya but I don't... it's put away, but if you're interested, let me know and I'll send it to ya!

It's really good served with rice, especially if you marinate the chicken in the sauce for a few hours turning once or twice... :)