Not quite an excessive amount of lemons…. Yet…

April 21, 2024 11:44 AM

I have 3/4ths of a cup of fresh squeezed lemon juice, a few more to juice and realized I don’t have a real plan. What is your favorite lemon based recipe?

Criteria: no seafood/shellfish, have already generously seasoned some carrots with lemon zest& ginger, and have short ribs braising in the oven (so a default of lemony chicken or pasta perhaps is out for now). Freezing for later use is an option, as is regular lemonade and I do like lemon bars but have no preferred recipe, and don’t have a sweet tooth.

I also have 1/2 lemon zest+sugar if that inspires anything further.

Hit me up with your lemony goodness!

posted by larthegreat to Food & Drink (10 answers total)

Response by poster: Ahhh that was meant to be 1/2 cup of lemon zest and sugar. One can never preview enough.
posted by larthegreat at 11:46 AM on April 21

I’m not sure whether this is a “real” dish or something I just made up, but lately I’ve been making yellow split peas with olive oil, lemon zest, lemon juice, and mint, plus whatever other spices feel right. Salt generously. Good hot or cold. After I make a batch I can’t stop eating it til it’s gone.
posted by mekily at 12:07 PM on April 21 [1 favorite]

Best answer: Lemon curd?
Make lemon syrup with the rind/peel.
Edit: forgot to add limoncello.
posted by indexy at 12:07 PM on April 21 [3 favorites]

I love this lemon curd recipe. It's easy, it's fantastic spread on toast, and it's outstanding as the filling in a layer cake. I frequently bring things I've baked to work to share with coworkers; a simple vanilla "crazy cake" with this lemon curd in between the layers and some powdered sugar on top has been the overwhelming favorite thus far.

I also return to this lemon olive oil muffins recipe a lot. It's simple and the muffins are fluffy and delicious.
posted by jesourie at 12:58 PM on April 21 [3 favorites]

I made this lemon pudding cake last night. It’s delicious and not too sweet.
posted by HurdyBirdy at 1:04 PM on April 21

Lemon bars.

Also +1 for limoncello.

And add to frosting!
posted by Windopaene at 1:19 PM on April 21 [1 favorite]

Have it in cous cous along with whatever other mixins you like (feta, tinned fish, chicken, herbs, capers, olives, ...)

Put it on roasted broccoli or zucchini.

Make a lemon/cream/mustard sauce with it and have with chicken livers.
posted by quacks like a duck at 1:44 PM on April 21 [1 favorite]

Best answer: This lemon turmeric quick bread is delicious. (link to a gifted NYT recipe page). I've never bothered with the lemons on top. The cake can be frozen too.
posted by hydra77 at 1:51 PM on April 21 [2 favorites]

I freeze lemon juice in a standard ice cube tray (2 tbsps per cube) and then use one or two per glass for lemonade (with a little sugar to taste). So much tastier than a mix.

I also really like Smitten Kitchen’s lemon tart but that requires a whole lemon before you juice it.
posted by Tandem Affinity at 2:37 PM on April 21 [2 favorites]

Response by poster: Was won over by early lemon curd contenders, then that absolutely intriguing lemon turmeric bread popped up, and, I have all ingredients in house! Making both tonight! Thanks!
posted by larthegreat at 2:39 PM on April 21 [3 favorites]