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Lots of lemon juice!

janeh Jan 25, 2013 04:12 PM

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!

  1. westsidegal Jan 26, 2013 09:56 PM

    an israeli/shirazi salad

    dice persian cucumbers
    add some diced radishes
    a thinly sliced green onion
    a diced tomato
    a tablespoon of olive oil
    lemon juice

    let marinate for a while.

    1. y
      youareabunny Jan 26, 2013 01:39 PM


      1. coll Jan 26, 2013 06:09 AM

        I like to make Greek Lemon Potatoes as a side dish for a change of pace:


        I use more like a half cup of lemon juice though, because I LOVE lemons.

        2 Replies
        1. re: coll
          pine time Jan 26, 2013 12:06 PM

          Thanks for reminding me, coll, of Greek lemon potatoes--going to roast a chicken this evening, and I love these potatoes with it. Had forgetten all about them!

          1. re: pine time
            coll Jan 27, 2013 04:37 AM

            You know, I was going to make Crash Hots tonight, but Greek Lemon Potatoes would be a little healthier, I sort of forgot about them myself!

        2. LindaWhit Jan 26, 2013 06:06 AM

          A lemon simple syrup.

          Lemon blueberry pound cake

          Vinaigrette, salad dressings, marinades for chicken

          1. k
            kittyfood Jan 26, 2013 05:28 AM

            We also live in Arizona, and we make a lot of lemon drops this time of year from our Meyer lemons. You can use regular lemon juice but you may want to add a little more simple syrup because the Meyers are sweeter. Here's our recipe:
            2 oz. vodka
            1 oz. Citronge or Cointreau
            2 oz. Meyer lemon juice
            ½ oz. simple syrup
            juice of one key lime

            1. i
              Indy 67 Jan 26, 2013 04:23 AM

              Avgolomono Soup would work for those of us shivering in the East and the lucky ones in relative warmth. Since the soup is basically chicken soup with lemon, the classic hot version works after a fun bout shoveling snow. But I also serve a chilled variation that would be great in warm weather, too, Avgolemono with Asparagus and Dill. (Technically, the instructions claim the soup can be served hot or cold, but, to me, the asparagus suggests a great spring-time choice.)

              Here's the link to the recipe:


              2 Replies
              1. re: Indy 67
                LindaWhit Jan 26, 2013 06:15 AM

                Oh, I *love* this idea of Avgolemono Soup!

                1. re: Indy 67
                  janeh Jan 26, 2013 08:23 AM

                  Mmmmm...an old favorite that I'd forgotten about! I like it with a little orzo, which I even have on hand for making Ottolenghi's basmati rice and orzo (another winner).

                2. MplsM ary Jan 25, 2013 05:14 PM

                  A couple pitchers of lemon margaritas could use up some of it.

                  Few things are better to me than giant serving of broccoli doused in lemon juice alongside buttery mashed potatoes soaking up the excess juice.

                  2 Replies
                  1. re: MplsM ary
                    janeh Jan 25, 2013 08:26 PM

                    Thank you all for the great suggestions! I may start with a whiskey sour tonight! I don't mean to rub it in - lived much of my life in the north east and an still amazed that lemon trees actually grow in some lucky people's yards. If it's any consolation, I live in northern Arizona and its snowing tonight (but, yes, it will be gone long before April!).

                    1. re: janeh
                      MrsJonesey Jan 26, 2013 06:37 AM

                      Just messin' with ya a little bit. You go right ahead and enjoy your bounty. I surely would.

                  2. wineguy7 Jan 25, 2013 05:14 PM

                    Have a few Whiskey Sours!

                    1. q
                      Querencia Jan 25, 2013 04:55 PM

                      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
                        pinehurst Jan 25, 2013 04:58 PM

                        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
                          pine time Jan 26, 2013 12:03 PM

                          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.

                      2. goodhealthgourmet Jan 25, 2013 04:42 PM

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

                        You can also clean with it!

                        1. shaogo Jan 25, 2013 04:33 PM

                          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
                            MidwesternerTT Jan 25, 2013 09:15 PM

                            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
                              shaogo Jan 26, 2013 05:17 AM

                              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
                                janeh Jan 26, 2013 08:25 AM

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

                          2. m
                            MrsJonesey Jan 25, 2013 04:29 PM

                            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
                              KaimukiMan Jan 25, 2013 08:40 PM

                              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
                                MrsJonesey Jan 26, 2013 06:00 AM

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

                            2. chefj Jan 25, 2013 04:15 PM

                              Curd comes to mind.

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