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Jan 19, 2009 02:38 PM

What to do with lotsa lemons?

I''ll take any suggestions or ideas. Sweet or savory. Thanks!

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  1. Lemon curd, preserved lemons, lemonade - of course!

    1. sweet:
      lemon-poppy seed muffins or quick bread
      lemon-ricotta pancakes
      candied lemon peel
      lemon bars
      lemon meringue pie

      basic lemon-butter sauce for veggies, poultry or fish
      avgolemono soup
      lemon-rosemary chicken
      Moroccan chicken w/lemon & olives
      veal or chicken piccata
      lemon-thyme popcorn:
      lemon risotto:

      1. My son can't wait til we go to California so he can have a lemonade stand with this recipe. Its great - he'll make a fortune. Hooray.

        1. Moroccan preserved lemons to eat with tagines

          Indian lemon (instead of lime) pickle to eat with poppadams/curries


          2 Replies
          1. Middle Eastern or Indian style salads:

            Salad Shirazi (Iranian)
            1 cucumber
            2 Tomatoes
            one small red onion
            Fresh Parlsey and/or Mint
            salt and pepper
            1 tbsp Olive Oil
            Lots of fresh squeezed lemon
            Chop all veggies and combine with salt, pepper, lemon. olive oil and chopped fresh herbs

            Kachumber (Indian)
            1 lg cucumber, cut in half lengthwise and scoop out seeds, diced
            2-3 lg tomatoes, diced
            1/4 cup red onion, finely diced
            1/2-1 green chili, finely chopped
            Fresh Cilantro, chopped
            2 to 3 tsp sugar
            salt to taste
            lots of fresh squeezed lemon (1-2 lemons)
            Combine all ingrediants, enjoy with Indian curry, Yogurt or anything else.

            (made in most Middle Eastern and Northern African Countries with various types of beans, usually Black Beans, Fava Beans or Broad Beans)

            2 Cups Black Beans or Fava Beans (canned or boiled dry beans)
            1/2 cup oilve oil
            8 cloves of garlic
            1/2-3/4 cups lemon juice
            2 cups chopped fresh tomatoes
            1 cup chopped fresh parsley
            salt and pepper to taste
            1 lemon cut in wedges
            Cook chopped garlic in olive oil for one minute. Take pan off of heat. Toss hot beans with olive and garlic, tomatoes, and half of the parsley, lemon juice, salt and pepper. Place in serving dish with remaining parsley and lemon wedges on top. Serve warm or chilled. Tastes better the second day!