HOME > Chowhound > Home Cooking >


One dozen bald lemons, what to do?

Dearest spouse zested one dozen lemons and we are making lemoncello a la Fred Thompson http://www.newsobserver.com/cgi-bin/n...

Now we have 12 bald lemons in the fridge, what to do? A nice vinaigrette dressing uses one, a tasty bean salad uses a second http://chowhound.chow.com/topics/712091

Not interested in desserts this time. What else is good, dear hounds?

  1. Click to Upload a photo (10 MB limit)
  1. Squeeze them and freeze the juice for future use. Works great.

    1 Reply
    1. re: arashall


      Or, how about lemon sorbet, sherbet or ice cream?

    2. Squeeze them all and store the juice in a tupperware in the fridge or freeze in ice cube trays. Lemon juice lasts for a while in the fridge... I use it to season steamed or grilled vegetables. I also like to add a little bit to sauteed artichokes with garlic.

        1. re: Dcfoodblog

          When life gives you lemons, make whiskey sours.

            1. re: ChristinaMason

              4 oz 10 year old Evan Williams, Juice of one lemon, crushed ice, 2 cherries and 2 glasses. Ahhhh. A splash of orange juice would've been good. Perhaps if I find some pasteurized eggs spouse would permit the addition of the egg white.....

              1. re: AreBe

                I often find pasteurized eggs at Harris Teeter.

        2. I always cheat--if it says "zest of 4 lemons" I zest 2 AND use the juice. Usually works out fine tastewise.

          1 Reply
          1. re: blue room

            Usually works just fine, but I think for lemoncello the acidity of the added juice would change the flavor. Probably in a good way for a spring or summer drink, but we're moving into fall and winter now.

          2. I'd juice them into ice cube trays and freeze, then use them for anything that calls for fresh lemon. I've done this in the past. Love lemoncello.

            1. We recently made lemoncello too. I freeze the lemon in ice cube containers and then bag the cubes.

              When life gives you lemons, make lemonade.

              1. A lemon and olive oil pasta dressing ala the Barefoot Contessa's broccoli and bow ties works for a number of veggie and pasta dishes. http://www.foodnetwork.com/recipes/in...

                I alter the broccoli to pasta ratio, and add some strips of lemon/garlic/olive oil marinated chicken breasts for a main dish.

                1 Reply
                1. re: maxie

                  Thanks! Off to buy broccoli this afternoon!

                2. Stick one (or 2) in the cavity of a chicken you're about to roast.

                  1 Reply
                  1. re: pdxgastro

                    excellent idea, but as whole chickens were just USD 0.59 / pound last week I bought 4. Cut the breast meat off three to roast with the fourth, and turned the rest into stock. Don't want to handle chicken again this week...

                  2. put them whole in a zip loc freezer bag & freeze. When you defrost, they are a bit mushy but yield tons of juice. I never bother with squeezing ahead of time & ice cube trays. My limoncello recipe uses lemon juice as well as zest---I guess yours doesn't.

                      1. re: mangeur

                        I've not tried this, but am saving the recipe for the next time chickens go on sale. Thanks!

                      2. I like sparkareno's frozen lemon idea, easy and freezing does yield lots of juice. Beyond that, I use lemon juice in just about everything, to brighten the flavor, from vegetable soups to poultry, pasta dishes, dips and dressings, bean dishes, roasted or mashed root vegetables, sauces and gravies, seafood of course, and anywhere else a little splash of vinegar is called for in a recipe. I cut back on the total amount of salt in a dish by adding a spritz of juice and/or zest. Here's one of my favorite ways to prepare cauliflower, aside from just roasting it with olive oil, salt and pepper:


                        Did you use the Limoncello recipe recommendation for 100 proof vodka? I'm about to give this a go and have been looking at different recipes online. I found a 160 proof vodka available in my area (actually it's made in NJ,) very good for infusing, according to the distiller, and not very expensive. I may try this liquor, as I've seen recommendations for using grain alcohol rather than vodka.

                        7 Replies
                        1. re: bushwickgirl

                          "...freezing does yield lots of juice." Enough that it would be a good idea to freeze fresh lemons, rather than just squeezing them fresh ?
                          I've also heard than microwaving lemons yields more juice. I think both treatments (hot and cold) bursts the little cells that contain juice within the lemon, but does it change the flavor?

                          1. re: blue room

                            Yes, sure, you can freeze them if you're got the freezer space and/or a bumper crop of lemons. The cells burst, same as rolling them on the counter while pressing on them (heat, cold, pressure) and no, flavor does not change to any noticeable degree.

                          2. re: bushwickgirl

                            We use 100 proof Smirnoff with great results. We put the zest of 12 large lemons into an empty 1.75 liter plastic bottle, fill with vodka. Turn/twist/agitate the bottle every day or so, and once each week or so vent the cap just in case some pressure builds up. (We had a glass bottle make a huge mess in the bottom of the pantry once.)

                            I suppose you could use the 160 or 190 proof liquor, but it would be so very strong unless you diluted it more at the end.

                            1. re: AreBe

                              Yes, thanks, the developer of the recipe I have preferred grain, as opposed to the taste of vodka, although he felt 100 proof mid-grade V would be a fine substitute, but the 190 proof would be a bit much (I agree with that.) Other than that, the recipes are very close, technique, simple syrup and aging wise. The whole process couldn't be simpler.

                              Straining, did you run it through cheesecloth, coffee filter or what?

                              Thanks for letting me pick your brain.

                              1. re: bushwickgirl

                                Here at Casa AreBe the preferred filter media is Bounty brand white napkin. Works well for aqueous solutions like lemoncello or the chicken broth I made last week, as well as for straining used frying oil to fry fry again.

                                For the lemoncello I also pour it through a coffee filter. Mine remains a bit turbid, but that's OK with me.

                                1. re: AreBe

                                  Thank you for your help, I have both options. Good luck with your lemon juice.

                                2. re: bushwickgirl

                                  We take the peel of 15 lemons and combine with 750ml of EverClear from Bev Mo.
                                  We place it in a mason jar and store for 40 days. Every few days I give it a shake.

                                  Day 41 I remove the peal and filter it 4 times through organic coffee filters.
                                  I then combine with an equall amount of vodka, this year we used Belvedere, and 500 ml of simple syrup that we made.

                                  We chill it and serve.

                                  Good luck.

                            2. Lemon curdand lemon pasta or a nice gelato they are great for cleaning copper pots to id also go for a digestive or a intermezzo

                              1 Reply
                              1. re: Butter Is Better

                                Who told you I started another batch so that I can give them as Christmas gifts? I don't do copper pots, but would like to read more specifics on any of the other options Butter-bud. Can you point to some of your faves? (now burnt out on whiskey sours and using lemons in cosmos here)

                              2. I'd take a couple, slice em up and add em to a pitcher of ice water with some cucumber slices, and stick it in the fridge. Refreshing water with a zing.

                                i also love to make a Creamy Lemon and Tarragon Scallop dish... sear scallops and deglaze with white wine and lemon juice; add dairy (cream, half and half, whatever you prefer), and season with salt, pepper, and tarragon. Great with roasted asparagus and red potatoes.

                                Also nice to combine lemon with thyme and a bit of butter over spaghetti squash.

                                Lemon Dill Carrots - steam carrots; combine some lemon juice with cornstarch, and cook over heat til smooth, then add veggie broth and stir constantly until thickens. whisk in a little butter, dried dill and S & P.

                                or Avgolemono Soup - 8 c chicken broth + 1 c orzo - bring to boil and cook orzo. separate 4 eggs and beat whites to medium peaks then beat in the yolks, beating constantly, and the juice of 3-4 lemons (depending upon your preference for tang). temper the eggs with a couple of cups of broth, then add egg/broth back to pan and serve. if reheating, def don't boil, or you'll curdle the eggs. if you have some chicken still, add it. if not, no worries, next time!

                                good luck with the baldies!