What can I do with lemons?

Question

I want to make something savoury with lemons, any recipes anoyne?

Answer 1

Luscious Lemon Cheesecake

Ingredients:
1 1/4 cups graham cracker crumbs
1/4 cup melted butter
3 (8 ounce) packages cream cheese
1/4 cup sugar
3 eggs
1 lemon, juice and zest of
1 cup Cool Whip

Steps:
1. Combine graham cracker crumbs with melted butter and press on the bottom of a 9" spring form pan.

2. Beat cream cheese and sugar until smooth.

3. Add eggs one at a time and mix until just blended.

4. Stir in zest and juice from lemon.

5. Pour mixture into crust and bake at 350 degrees for 45 to 50 minutes or until center is almost set.

6. Cool completely, then refrigerate for a minimum of 3 hours.

7. Top with Cool Whip and garnish with lemon slices.

Good luck!

Answer 2

Lemon is good for sauces for fish, shellfish or any kind of savoury dish to give a bit of a kick, reduce salt etc. You can actually "cook" fish in a lemon based sauce -without actually cooking it.

It is very good also with chicken. Chicken with lemon and tarragon are wonderful combinations.

You can also use the zest - but best not to buy waxed lemons because though they may look nicer the are not so good when using the skins.

Answer 3

How to Make Preserved Lemons

Many Moroccan and Middle Eastern recipes call for preserved lemons, lemons that have been pickled in salt and their own juices. It's quite easy to do, though takes at least three weeks before the lemons are ready to use.

8-10 meyer lemons, scrubbed very clean
1/2 cup kosher salt, more if needed
Extra fresh squeezed lemon juice, if needed

Sterilized quart canning jar

1 Place 2 Tbsp of salt in the bottom of a sterilized jar.

2 One by one, prepare the lemons in the following way. Cut off any protruding stems from the lemons, and cut 1/4 inch off the tip of each lemon. Cut the lemons as if you were going to cut them in half lengthwize, starting from the tip, but do not cut all the way. Keep the lemon attached at the base. Make another cut in a similar manner, so now the lemon is quartered, but again, attached at the base.

3 Pry the lemons open and generously sprinkle salt all over the insides and outsides of the lemons.

4 Pack the lemons in the jar, squishing them down so that juice is extracted and the lemon juice rises to the top of the jar. Fill up the jar with lemons, make sure the top is covered with lemon juice. Add more fresh squeezed lemon juice if necessary. Top with a couple tablespoons of salt.

5 Seal the jar and let sit at room temperature for a couple days. Turn the jar upside down ocassionally. Put in refrigerator and let sit, again turning upside down ocassionally, for at least 3 weeks, until lemon rinds soften.

6 To use, remove a lemon from the jar and rinse thoroughly in water to remove salt. Discard seeds before using. Discard the pulp before using, if desired.

7 Store in refrigerator for up to 6 months.

Note:
You can add spices to the lemons for preserving - cloves, coriander seeds, peppercorns, cinnamon stick, bay leaf.

Answer 4

You really need unwaxed for this but at a push you could scrub waxed ones, cut into quarters and pack into serilised jars with salt. Dont be alarmed at how much salt you'll need. Pack tightly to the top full as you can

Leave in a dark place for at least a month then when need, take out and wash a segment, the chop it and add a piquancy to chicken casseroles, fish dishes and things like Moroccan tagines and cous-cous or savoury rice dishes

Answer 5

Make lemonade. Roll your lemons till very soft. This means they are juicy. Cut up about 3 lemons into a 2 qt. pitcher. Add a handful of brown sugar and pound the brown sugar into the lemons. Add water and chill.
Don't throw away the lemons after the lemonade is gone. Add a couple more lemons and repeat.

Answer 6

Honey-lemon-dill sauce is great with breaded chicken cutlets. Thin honey with lemon juice and mix into a little chicken stock. Heat to nearly boiling. Taste, and add pepper and salt if desired. Sprinkle in a little chopped dill - add it a little at a time, because it can be overwhelming if you add too much. If you'd like a thicker sauce, add a small amount of cornstarch/cornflour slurry.

I also like to make a lemon-white wine-caper sauce with a little thyme for baked or sauteed chicken breast. Saute capers and 1-2 crushed cloves of garlic in a couple of pats of butter, then add chicken. Saute until the chicken is golden. Lift out the garlic cloves. Splash in a few ounces of white wine and deglaze the pan. When the chicken is cooked through, set it aside on a warm plate. Add the juice of 2 lemons to the pan and allow the liquid to reduce a little. Add cracked pepper and a very small amount of rubbed thyme (or a couple of small fresh thyme twigs). Taste, and adjust with salt, sugar, or chicken stock to taste. Pour the sauce over the chicken to serve - great with orzo and steamed haricots vert.

Answer 7

Lemon Butter Chicken

6 boneless, skinless chicken breast halves
Dijon mustard
Dry bread crumbs
Juice and rind of one large lemon
1 stick (4 ounces) butter (do NOT substitute margerine or the dish won't turn out. Trust me on this one!)
1 teaspoon salt
Pasta of your choice (I use fettuccine)

Spread chicken breasts on both side with Dijon mustard (Use how much you like. I usually use about 2 teaspoons per breast) and dredge completely in bread crumbs. Place in a 13 x 9 baking dish.

Melt butter over low heat and add salt, lemon juice and grated zest, stirring well. Pour butter over chicken and bake in preheated 375 degree oven for 45 minutes, basting twice during cooking.

15 minutes before chicken is done, cook pasta according to package directions. Drain and return to pot to keep warm.

When chicken is done, remove breasts to serving plates and scrape lemon butter sauce and all the YUMMY crunchy brown bits from pan into the pasta. Toss well to coat pasta. Eat!

Answer 8

A very nice, very easy recipe is Lemon Cous-cous.
Add hot water to plain cous-cous. Add juice and zest of 1 lemon. Beat two eggs in a little milk and add to the cous-cous. Sweeten with sugar or artificial sugar and cook in a moderate oven for 30 - 40 minutes.

Answer 9

There's a lovely Greek Egg and Lemon Soup my Ma used to make - google it and you should find the recipe.

Lemon Chicken (stuff the interior of the bird with as many quartered lemons - skin on - as you can fit in and roast as normal)

Answer 10

You don't say if you want to make a main course, a side dish, a meat, a stew or casserole, or a dessert. But lemons can make a wonderful ingredient and really perk up many types of recipes. The obvious is with fish. If you're baking it, squeeze it over and throw a few wedges in with the fish while it's baking. I use it with fish, in a peanut sauce (or lime), on some veggies. Be creative and try using fresh lemon by simply adding it to some foods you know it can go well with.

You can even fold a little lemon into your homemade whipped cream.. or lemon zest, or in icings, or squeeze into fruit salads.

Herb baked-stuffed (with a crabmeat stuffing) fish fillets. I like sole for this dish, but it's your choice.

Make a stuffing mix using a crumb textured herb seasoned stuffing mix (I make my own using whole grain breads that I've seasoned and baked).

Fish fillets (4-6)
Butter (2-3 tbs) - melted (for stuffing
Butter (1/4 c. for pouring over fish before putting into the oven)
parsley
tarragon
basil
salt & pepper
1 lemon (plus a sm. wedge of lemon for each plate)
sm. onion - grated
can of crabmeat
Boiling water
A little white wine (I love dry vermouth for fish)
You'll want to use a baking dish (I prefer something like Corningware, or a glass dish) that nicely fits the amount of fish fillets (rolled) you will be using, with a little room to spare for getting the spoon in for basting during cooking)

Stuffing:
Drain the crabmeat well
Add the following to the dry stuffing mix:
crabmeat:
mixture of herbs listed in desired amounts (tsp+ of each?)
grated onion
salt & pepper
melted butter
Pour the boiling water over very little at a time. Mix well. If it needs more water, add a little bit more. It needs to be moist with no hard pcs. of stuffing mix, but JUST moistened. (No egg necessary in this type of stuffing!!)

Lay fish out and put a heap of stuffing on each. Roll up and place seam side down in your baking dish.
Mix the juices of about 1/2 lemon with some more melted butter and pour over the top of all the rolled fillets.
Mix together equal parts (be generous) of the same herbs and put on each fillet.
Drizzle and little white wine (or dry vermouth) over all
Don't worry about the herbs... you'll be basting a few times with the juices which will spoon the herbs over as well.
Bake at 350 deg. for about a half hour. Time is one of those things I'm never sure of... I just know when it's done with most things. But you can test for doneness and flakiness.

If you made too much stuffing.. put it in a small covered baking dish, drizzle some lemon over it and put it in the oven when you put the fish in.

(RULE OF THUMB: Don't ever save you leftover from a bottle of wine you were drinking because you think it's good enough for cooking. If it's not good enough to drink, it's not good enough to use for cooking.)