Samanayrs

Yesterday morning a mysterious Trader Joes bag appeared on our front porch full of lemons. There was about 20 pounds in the bag and so to get them out of the way I juiced them. Now I have more lemon juice than I know what to do with. I've already made two batches of lemon sorbet and am going to make lemon souffles tomorrow but these projects will have used the juice of exactly FOUR lemons. And I have no other recipes T_T

So I need your help! Give me any and all recipes involving lemon juice and I shall make them until I run out. Pictures of each dish shall be posted upon completion as well as a review of the recipe in case anyone else is interested.

Lemonade! This recipe will use another 4 lemons XD

3 cups water, 1 cup lemon juice (about 4 lemons), 1/2 cup sugar

Mix all ingredients until sugar is dissolved. Serve over ice. Garnish with lemon or orange slices and fresh mint if desired.


Lemon Buttercream Frosting

3 cups powdered sugar, 1/3 cup stick butter (softened), 1-2 tablespoons lemon juice, 1/2 teaspoon grated lemon peel

Mix powdered sugar and butter. Stir in juice and peel. Beat until smooth and spreadable. Frosts one 13x9 inch cake or fills and frosts one 8 or 9 inch two layer cake.


Lemon Filling - For jelly rolls, cakes, cream puffs, donuts, etc.

3/4 cup sugar, 3 tablespoons cornstarch, 1/4 teaspoon salt, 2/3 cup water, 1 tablespoon stick butter, 1 teaspoon grated lemon peel, 1/4 cup lemon juice, 2 drops yellow food color, if desired

Mix sugar, conrstarch, and salt in 1.5 qt saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute, remove from heat. Stir in butter and lemon peel until butter is melted. Gradually stir in lemon juice and food color. Press plastic wrap onto filling. Refrigerate about 2 hours or until set. Refrigerate cakes or pastries filled with lemon filling.


Lemon-Thyme Dip

1.5 cups sour cream, 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves, 1 tablespoon grated lemon peel, 2 tablespoons lemon juice, 1/2 teaspoon salt, raw veggies for dipping

Mix all ingredients except veggies together. Cover and refrigerate 1 hour to blend flavors. Serve dip with veggies.


Lemon Curd

1 cup sugar, 1 tablespoon finely shredded lemon peel, 1 cup lemon juice (5 large lemons), 3 tablespoons firm stick butter (cut up), 3 large eggs (slightly beaten)

Mix sugar, lemon peel, and lemon juice in heavy 1.5 qt saucepan with wire whisk. Stir in butter and eggs. Cook over medium heat about 8 minutes, stirring constantly, until mixture thickens and coats back of spoon (do not boil). Immediately pour into 1 pint container or two 1 cup containers. Cover and store in refrigerator up to 2 months. Use as a spread or dessert filling or topping.


Lemon-Herb Marinade

1/3 cup veggie oil, 1/4 cup lemon juice, 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves, 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves, 1/4 teaspoon salt, 1/4 teaspoon pepper, 2 cloves garlic (finely chopped)

Mix all ingredients in shallow glass or plastic dish. Add about 1 pound boneless chicken, about 3.5 pounds bone-in chicken, or about 1 pound seafood; turn to coat with marinade. Cover and refrigerate up to 24 hours. Remove meat from marinade. Cook as desired, occasionally brushing with marinade. Remaining marinade must be boiled to serve as a sauce. Heat marinade to boiling, stirring constantly ; boil and stir 1 minute.


Lemon Meringue Pie

Ginger-Lemon Cookies

And a bunch more recipes here with lemon juice as an ingredient: http://www.bettycrocker.com/search/sear ... &reverse=y

Those sound delicious! I think I'm going to start with the lemon thyme dipping sauce then try the curd.

huh... that's kinda random.

Although I have a slightly different version of the lemon curd recipe (below) - I will second it as one of the most delicious substances known to man. Especially spread over hot toast. Or on cake. Or ... just on a spoon. <.<

Zest of two lemons in wide strips (I use a potato peeler here)
Juice of two lemons, strained.
6 tablespoons of sugar
2 large whole eggs, plus 3 large egg yolks
1/4c unsalted butter

In a large heatproof bowl, combine lemon zest and juice, sugar, eggs and butter and place over (not touching*) gently simmering water in a saucepan. Whisk steadily until the sugar dissolves and the butter melts, then continue to whisk until the curd coats the back of a spoon, about 3 minutes. Do not let the curd boil.

Remove from the heat. With a rubber spatula, push the curd through a medium-mesh sieve into a clean, dry bowl. Cover with plastic wrap, pressing it directly onto the the surface of the curd to prevent a skin from forming. Poke a few holes in the plastic with the tup of a knife to allow steam to escape. Refrigerate until well chilled, about 3 hours, or up to 5 days. (Freezes well)

*Personally, I've had this work with a double-boiler type setup - and whisked constantly without issue.