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Jan 25, 2013 04:12 PM

Lots of lemon juice!

I'd welcome any ideas for what to do with lots of lemon juice. I zested +3 dozen very large lemons to make limoncello, thus the remaining juice. I've already frozen plenty for summertime lemonade and lots of cubes for cooking. Most of my lemony recipes call for both juice and zest. Can't complain - after growing up in the east where the bounty is summertime zucchini, it's lovely to share in the abundance of citrus growing in the yards of friends in southern AZ!

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    1. Ahh, quit yer braggin! Here in the frigid East, we have snow and 20 degree temps. This "Lemon Ice Cream" will use up a little. It doesn't require an ice cream maker. You freeze it in a shallow pan like granita. It doesn't call for scraping it, but I much preferred it scraped.

      2 Replies
      1. re: MrsJonesey

        mom had a very similar recipe but called for half and half instead of cream. it also recommended beating it with an electric mixer (could probably use an immersion blender) just before it became solid. very refreshing come summer evenings, not bad in the winter either.

        1. re: KaimukiMan

          Not only healthier, but that makes a lot of sense. Thanks, I'll try to remember this next time.

      2. Lemon bars. I can't find my copy (I think it's at work) but Joy of Cooking has a superb recipe.

        Also, add 1/4 cup lemon juice to 1 cup chicken stock, add 4 tbs sugar and thicken with a slurry of cornstarch and water -- pour over deep-fried chicken breasts and you've got Chinese restaurant Lemon Chicken...

        3 Replies
        1. re: shaogo

          shaogo - thanks for this - I'd never found that lemon bar recipe in my JOC. In my edition, it has title (Lemon Curd Squares ) and 1 ingredient at the bottom of a right-hand page, rest of the recipe on the following page. Do you use the coconut, listed as an optional ingredient?

          1. re: MidwesternerTT

            Oh, lord. I have several older Joy of Cooking -- in '86 they screwed it all up by taking out stuff, adding the microwave stuff, and re-naming everything. I didn't know their humble lemon bars started involving the gourmet "curd."

            Don't use the coconut, but I tend to lighten-up on the sugar that goes into the gooey ('curd') mixture and then go heavy on the confectioner's sugar after they're done and cut-up. I copied that from a woman whose lemon bars were the best I've ever eaten.

            1. re: shaogo

              My Joy of Cooking is the 1976 edition and the recipe looks great. And that Chinese restaurant lemon chicken sauce....yeah!

        2. Great suggestions offered already. If you need more...
          lemon vinaigrette
          lemon meringue pie
          lemon pudding
          lemon aioli

          You can also clean with it!

          1. Do you folks in the South and West have any idea what your posts do to us, a la Oh mercy me whatever shall I do I have a huge tree full of hundreds of ripe juicy mangos? And we are sitting here up North in a minus-twenty wind-chill with our a$$es frozen and nasty rock-hard plastic fruit @ $10 a lb.

            2 Replies
            1. re: Querencia

              Indeed, Q. My cousin from Solana Beach lays that on me once in a while. Oh nooooo I have too many avocados!

              But we jest. We love you janeh (and envy you).

              1. re: pinehurst

                I'm in San Diego county, and we're having our--maybe--5 x/yr rain (sprinkles) right now. Does that help? :)

                And, yes, I harvested 3 dozen navel oranges, 2 dozen satsumas, and over a dozen Meyer lemons, all from our tiny dwarf trees, last week. We're finishing Meyer Lemon Bars today. Oh, rain must be over--I see golfers out on the course.