Recipe using about 10 lemons.?

Question

I would appreciate any ideas of foods i could make from lemons please.

Answer 1

Lemon aid, Lemon and Chicken. Lemon butter, Lemon Bars.. Just do a google on Lemon recipes. Those are the only things I can think of.

Answer 2

SHAKER LEMON PIE

INGREDIENTS
2 lemons, thinly sliced
2 cups white sugar
4 eggs, beaten
1 recipe pastry for a 9 inch double crust pie
DIRECTIONS
Slice the lemons and combine in a large bowl with the 2 cups sugar. Let stand for at least 4 hours, preferably overnight.
Add the beaten eggs and mix well. Pour into an unbaked 9 inch piecrust and cover with a top crust.
Brush the top with milk and sprinkle granulated sugar on top.
Bake at 450 degrees F (230 degrees C) for 15 minutes, then reduce heat to 375 degrees F (190 degrees C) and bake for an additional 20 to 25 minutes, or until a knife inserted into the pie comes out clean.

Answer 3

Lemon Curd:

This easy lemon curd recipe makes enough for 2 jars 2 x(300g)

Finely grate the zest of 4 lemons then squeeze the juice into a bowl, add zest plus 250g castersugar and 125g butter.Place bowl over a pan of gently boiling water and melt butter and sugar. Now add 4 beaten eggs & stir mixture for 1/2 hour until you have a thick curd ready to be poured into 2 sterelised jam jars. Your curd will stay fresh in the fridge for about a month.

Answer 4

Lemon and Coconut Muffins
Ingredients
1 cup all bran
1-1/2 cups milk
1 lightly beaten egg
2 tablespoons cooking oil
Juice and grated rind of 1 lemon
1/2 cup coconut
1-1/2 cups self rising flour
1/4 cup caster sugar

Directions
Preheat oven to 375.
Prepare pans.
Place bran and milk in a large bowl and allow to stand 5 minutes to soften.
Stir in egg, oil, lemon juice and rind.
Combine flour, sugar and coconut.
Stir dry mix into wet mix until just moistened.
Spoon into pans and bake for 30 minutes.

LEMON STRAWBERRY SHERBET
A few tablespoons of sherbet between courses cleanse the palate of lingering aftertastes and get the mouth ready for the next delicious course.

juice of 3 medium lemons
1 cup purŽed strawberries
4 cups soymilk*
4 fresh mint sprigs
1. Mix all the ingredients except the mint in an 8-inch-square baking pan. The soymilk may look curdled, but this will disappear in freezing. Cover and freeze until partially frozen, approximately 2 hours.
2. Scrape down the sides of the pan and stir the partially frozen mixture with a spoon. Cover and return to the freezer until firm.
3. Scoop the sherbet into serving dishes, garnish with the mint, and serve immediately. Serves 4.
ZESTY GINGERBREAD
There is nothing in the world that brings back childhood memories like the spicy smell of fresh gingerbread. The only thing better is our updated version with lemon-coated raisins.

grated zest of 1 medium lemon
3/4 cup dark raisins
2 cups whole wheat pastry flour
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground allspice
1/2 cup soymilk
1/2 cup molasses
2 Tbs. light sesame or safflower oil
1 large egg
1. Toss the lemon zest and raisins together in a small bowl and set aside.
2. Mix the flour and spices together in a large bowl. Set aside.
3. Mix all the remaining ingredients together in a small bowl. Add the liquid mixture to the flour mixture, stirring until just blended.
4. Stir the raisin mixture into the batter. Mix only until the raisins are distributed throughout the batter.
5. Pour the batter into a greased 9-inch-square baking pan and bake in a 350F oven for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for at least 20 minutes. Cut into squares and serve. Serves 6.

Answer 5

Limoncellal. Yum. My favorite summer drink but you could make it now and let it ripen for next summer.

One bottle of vodka.
The juice and the zest of 10 lemons.
One cup of sugar.

Mix all well and put in a large bottle (the empty vodka bottle will do nicely).
Let sit for a few months. Then strain the limoncella from the vodka bottle, leaving all the zest and sediment behind. The liquid will be a beautifly sunny color. I then divide the liquid into smaller, prettier bottles, and tie with ribbon as I give away at least half of what I make each year.

If you can't wait months to try this it should be tasty in about a week or so.

Answer 6

Hollandaise sauce pops to mind. Lemon cheesecake. Or lemon vinaigrette.

1/3 cup olive oil
The juice of two lemons
The zest of one lemon
A big spoonful of minced garlic
A big pinch of dried oregano
Salt and fresh ground pepper
--Shake it all together

Do you have a lemon tree? Lemons are a buck a lemon here! I'd love to have lemons on demand, and my lemon tree won't produce for another couple years.

Answer 7

some lemon pie. you will need to use a lot of lemons for the curd and you can use lemon zest in the crust. you can cover it with meringue to use the egg whites too.

google for recipes, there are thousands. martha stewart has a good collection. go to her site and search for the recipes in the search box. Foodnetwork.com also has good ones.

Answer 8

Roasted lemon chicken. Get 4lb. chicken was and pat dry. cut lemons in into fourths. put into cavity of chicken. Take one lemon and squeeze on outside of chicken, season with salt and pepper. Bake for about an hour to hour 1/2.

Answer 9

a lemonade or lemon cake or lemon pie or lemonn ice cream with little lemon bits.

Answer 10

Why don't you make a nice home made lemonade with them.
Go to http://www.elise.com/recipes/archives/000479perfect_lemonade.php
For a good recipe.

Or try some of these recipes
http://www.anniebakes.com/lemon.htm
http://www.bbc.co.uk/food/recipes/database/lemontiramisu_4866.shtml
http://www.bbc.co.uk/food/recipes/database/lemonmeringuepie_6314.shtml
http://southernfood.about.com/cs/cakerecipes/a/buttermilkcake_2.htm
http://www.allotment.org.uk/recipe/151/lemon-jelly-marmalade-recipe/
Good luck and enjoy.