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The Lovely Lemon

It stuck me tonight as I was squeezing lemon over my scorched asparagus and goat cheese that lemons are shockingly good and useful in countless food situations.

Even squeezing a bit over roasted chicken elevates the deliciousness.

I have it on my try list to make preserved lemons.

What do you use lemons on/in?

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  1. Fresh lemons comes in handy in my gin bucks [gin, fresh lemon juice, and ginger beer with ice].

    1 Reply
    1. I feel the same way about the zest. Add to risotto, salad dressing, pound cake or anything else that needs a hit of lemony goodness but maybe not the sourness of the juice.

      1 Reply
      1. re: escondido123

        The zest is amazing. And a pox on those who mix up the words "zest" and "rind" - !

      2. I've done a number of meat, vegetable, pasta 'concoctions,' where the last thing before serving I squeeze lemon juice over. "Brightens" it as they say.

        3 Replies
        1. re: c oliver

          Yes, exactly...every time I do this it makes me happier with the dish, but I don't always remember!

          1. re: sandylc

            Me either. I was reminded of it because we went to a fave Mexican place for lunch today. The pozole came with wedges of lime on the side.

          2. re: c oliver

            I do a well-spiced lamb tajine with cauliflower, where the last step is also a good sprinkling of fresh lemon juice.

          3. Spritzed on a salad with a little olive oil
            Spritzed on shrimp
            LOVE lemon cheesecake
            and, sometimes, I eat a wedge or two out of hand..well washed rind and all. I really like the tart, clean taste.

            3 Replies
            1. re: pinehurst

              You might want to ask your dentist about the eating it like that! Back a million (or maybe just 60) years ago, my brother ate a lot of lemons and the dentist said it was taking the enamel off his teeth. But he ate A LOT.

              1. re: c oliver

                My Mom used to eat a lemon nearly every day. The dentist told her the same thing as your brother's dentist. She actually had no enamel left on some of her teeth.

              2. Rao's lemon chicken is their signature dish. It's easy enough to Google up the recipe and make it at home.
                Lemon zest in my oyster dip is essential.

                5 Replies
                1. re: Veggo

                  Oyster dip??? Would you mind sharing your recipe? What do you dip in it?

                  1. re: juster

                    I poach a pint of Willapoint shucked oysters with their liquor in a wide skillet, put them on a chilled plate and coarsely chop them with a knife and fork. I combine the chopped oysters with one 6 oz. container of plain yogurt, an equal amount of Philadelphia whipped cream cheese, the reduced oyster liquor, a few splashes of Worcestershire sauce, and the zest from one lemon. Chill and serve with Scoop size Fritos.
                    Good Superbowl snack. I'm a Broncos fan, even though the oysters are from Washington State....

                    1. re: Veggo

                      Now that is what I call living:)! Rich and luxurious food. I need a cold shower!

                      1. re: MamasCooking

                        It's really easy and guests like it. I don't know many who don't enjoy oysters.

                      2. re: Veggo

                        This sounds delicious! Might need to make this weekend..

                  2. Lemon juice is probably my most used condiment...

                    Some of my favorites:
                    Chicken soup with lemon juice
                    roasted cauliflower/potatoes/other vegetables with a lemon rosemary garlic mix
                    Orzo with spinach, parm and lemon juice
                    As a salad dressing with olive oil
                    As a salad dressing WITHOUT olive oil (arugula/parm with lemon juice is the best salad ever)
                    Fish with lemon/white wine/butter sauce

                    6 Replies
                    1. re: jmarya

                      MMRuth taught me the arugula salad 'recipe.' I LOVE it.

                      1. re: jmarya

                        That arugula/parm/lemon sounds really good. I like to have a strongly flavored salad at breakfast sometimes and that sound like it fits the bill.

                        1. re: sandylc

                          The key, IMO, is really good ingredients. Which seems to be the norm for really good but simple dishes.

                          1. re: c oliver

                            Definitely agreed! A high quality, nutty cheese cut into thin slivers is essential.

                            1. re: jmarya

                              I "shave" the cheese with my cheese slicer.

                        2. For me, it's mainly limes, because that's what we can get easily, so I use them in place of lemons.

                          Fresh juice and olive oil as a dressing for salad. Add a bit of anchovy paste for an extra kick.

                          Fresh cherry tomato and onion dressing with lemon miso dressing (lemon zest, juice, miso, olive oi).

                          Soda water with juice of a lemon and a dash of Angotsura bitters (my current favourite refreshing drink).

                          Marcella Hazan's roast chicken marinated in lemon juice, salt and loads of black pepper.

                          Straight up, eaten the same way you would oranges (I really like lemons)

                          1. anything and everything benefits by their presence. I can eat them like others do an orange (I don't care for oranges). easily my favorite citrus.

                            I'm trying really hard to think of anything other than a glass of milk where I wouldn't like some lemon or lemon by-product, but then I never drink a glass of milk.

                            4 Replies
                            1. re: hill food

                              Hill: As much as I dislike drinking milk, the addition of lemon would most certainly help! :)

                                  1. re: sr44

                                    Ah, lemon cottage cheese smoothie! LOL

                              1. Because you mentioned roast chicken: In addition to stuffing some lemon wedges into the cavity (along with onions and garlic), my standard roast chicken sits on a bed of onion and lemon wedges as it roasts. And sometimes potatoes and/or carrots. Those lemon wedges release juice during the roasting and the veggies are absolutely delicious.

                                1. lemon bars!! greek potatoes! salad dressings

                                  9 Replies
                                    1. re: sandylc

                                      You've never had lemony greek potatoes!? use red potatoes peel or not, cut into fingers. put in single layer in cass. dish. Fill half way to the top of potatoes with water or chicken broth. juice of three or 4 lemons for 8 potatoes. add couple slices half way threw cooking, salt and peper, 1/3c plus olive oil. bake 375 until water has evaporated and pots. start to brown. Stir a couple time while baking.

                                      1. re: daislander

                                        the liquid throws me a bit, as I like them to finish with a crunchy 'skin'

                                        otherwise I am quite on board.

                                        1. re: hill food

                                          Maybe you could use the skin from when you cut into fingers......okay, never mind. Seemed funny at the time.

                                        2. re: daislander

                                          epicurious has a great Greek chicken and potatoes recipe...haven't had it in a while but we used to LOVE it! I never use all the olive oil called for but we enjoyed it.


                                          1. re: daislander

                                            That sounds really good...comfort-y.

                                            1. re: sandylc

                                              I remember trying to BASTE the chicken and potatoes often with the pan juices while this dish cooked...helped the flavor quite a bit! I may have even written a comment about it there on epi!

                                            2. re: daislander

                                              would this benefit from a lite sprinkling of oregano &/or garlic? or is this an "untouchable" traditional recipe?

                                              1. re: betsydiver

                                                I forgot to put oregano in my recipe! and any greek chicken or potatoes recipe should have oregano! garlic is personal preference in chicken yes potatoes no

                                        3. I have a Meyer lemon tree and they are so fragrant and delicious. I use lemon on/in everything when the tree is producing. I don't even like to share my bounty:(

                                          6 Replies
                                          1. re: MamasCooking

                                            I have a Meyer lemon tree as well and could use some ideas! What do you use them for? I've found they are not acidic enough to work in some recipes, such as lemon bars. Thanks!

                                            1. re: Michelle

                                              I make lots of lemonade using a simple syrup. I throw quartered skin-on Meyer lemon into almost every savory tomato based soup or stew I prepare. We love them and mine are big juicy and sweet enough to eat on their own. I slice them and cover fish that is being roasted. I squeeze it onto every fresh steamed vegetable I prepare. I don't eat desserts so I do not bake with the lemons but I imagine they would make a delicious lemon curd or filling for lemon meringue pie. We squeeze it over roast chicken...use it in vinaigrettes. It is a big huge deal in my household. That plus the two orange trees. I use so much lemon and orange zest and fresh lemon and orange juice in my cooking. I have a huge avocado tree too and when I am able to harvest a few
                                              ( birds and raccoons usually get to them) they are delicious with a squeeze of Meyer lemon and a sprinkle of sea salt and I hate avocado:)!

                                              1. re: Michelle

                                                if you drink, the peel of a Meyer is excellent in a martini.

                                                1. re: Michelle

                                                  I have three trees, although they are all small and I never get enough. I make frozen cubes to extend the lemonade options, and lots of preserved lemons.

                                                  1. re: Michelle

                                                    I use mine anywhere lemons are called for (they're not my favorite lemon, but the tree was here before us*, and it bears year-long). Dinner today was an avgolemono made with Meyer lemon juice.

                                                    Mostly they get used for lemonade, or garnishes for fish, or chicken piccata, or just adding a bit of zest to things. I've even made limoncello with the zests. And the more I prune it, the more it bears. I need more recipes that call for 7 or 8 lemons at a time!

                                                    *As far as we can tell, it's the older, original non-improved Meyer type.

                                                    1. re: tardigrade

                                                      quarter them and next time you roast a bird, shove as many (along with garlic and rosemary of course) that can possibly fit into the cavity, rub the skin with sage and squeeze more lemon over that and put more slices in the pan juices as they gather. baste regularly and then add some more. garnish with lemon wedges.

                                                2. Gremolata is one of my new faves... just the simple parsley, garlic, and lemon zest really jazzes up lots of different vegetables for pretty much no calories.

                                                  3 Replies
                                                  1. re: juliejulez

                                                    I love gremolata sprinkled on deviled eggs.

                                                    1. re: juliejulez

                                                      I've heard the name and sounds fabulous. can you make up a jar and keep it for 3-4 days?

                                                      1. re: juliejulez

                                                        I would've spoken up for gremolata if you hadn't. Originally for osso bucco, I think, and I do like it to finish a braise, but I'm also with you on the vegetables, esp. asparagus.

                                                        If you have access to one of the olive oil stores that sell a variety of infused olive oils, see if you can get the gremolata oil - words cannot describe.

                                                      2. Twinkies.
                                                        A gentle squeeze really balances out the flavors.

                                                        Carrot cake
                                                        Makes it taste more carrot-y without muting the sweetness of the cake. (Same with Red Velvet Cake)

                                                        1 Reply
                                                        1. re: ipsedixit

                                                          Oh, good point...it really works with things that are too sweet.

                                                        2. I make a big pitcher of water with cucumber slices and lemon- helps me drink more water.
                                                          I'll squeeze lemon over most salads, especially those with avocado
                                                          In fruit flavored teas and iced tea
                                                          When i drank diet coke always always in there

                                                          3 Replies
                                                          1. re: Ttrockwood

                                                            Oh, I used to love Coke with lemon...

                                                            1. re: Ttrockwood

                                                              A diet coke with lemon is a glorious thing. I only indulge at Chipotle because it is make your own but I almost never drink soda.

                                                              1. re: melpy

                                                                diet coke with lime is deeeeelish too

                                                            2. I've never gotten around to doing this but I remember reading a post on Ideas in Food that recommended sprinkling sugar on the cut side of a halved lemon, caramelizing it in a pan, and then squeezing the juice from that to add another dimension to lemon juice. Seemed like a neat trick.

                                                              1. yeah I have a birthday coming up one of these years and I'm considering a phyllo-lemon-honey-rosemary-mint thing for desert.

                                                                that the roast bird has a quartered fruit shoved up into it goes without question.

                                                                1. Thinly sliced and pan fried crispy as part of chicken piccata. A little juice squeezed over fried potatoes. On steamed or roasted veggies.

                                                                  I bring baggies of small lemon pieces to work and drop them in my tea.

                                                                  1 Reply
                                                                  1. re: tcamp

                                                                    That reminds me that a fave restaurant has them as part of their fritto misto.

                                                                  2. Lemon juice is good on watermelon.

                                                                    1. Lemon is good on sushi.

                                                                      Kidding. Just kidding.

                                                                      Move along folks. Nothing to see here...

                                                                      5 Replies
                                                                        1. re: jmarya

                                                                          Actually, it makes supermarket sushi palatable.

                                                                          But then if one is buying and eating supermarket sushi, lemon as a garnish is the least of one's concerns, I suppose.

                                                                          1. re: ipsedixit

                                                                            I put it on most of my sushi unless I'm eating at some super high-end omakase type place (which is almost never.) I like to mix lemon juice with soy sauce.

                                                                            1. re: ipsedixit

                                                                              I'm really lucky to live near a supermarket that has fresh sushi being made throughout most of the day.

                                                                          2. when I was in college, my friends used to love birthday cake shots (cover a lemon wedge in sugar. fill a shot glass half vodka, half hazelnut liquor--then drink the shot and suck on the sugared lemon.) They swear it tastes just like cake!

                                                                            6 Replies
                                                                            1. re: jmarya

                                                                              Now, there's something completely different - !

                                                                              1. re: jmarya

                                                                                Back in my bartending days, we used to make a "Lemon Drop" shot that consisted of Citron Vodka & Galliano liqueur. We would do the sugared lemon thing and then drizzle a small measure of Barcardi 151 rum and light it.
                                                                                After the flame died, the shot would be tossed back and when the lemon was sucked, it tasted like a LemonHead hard candy.
                                                                                We finally had to do away with the 151 portion of the recipe, some nonsense about liability.
                                                                                If any of you are pyrotechnically inclined, I did find the directions online. Might make a terrific Super Bowl side show.


                                                                                1. re: KatoK

                                                                                  sounds freakin awesome. The recipe says light the sugar with 151 till it caramelizes blow it out and lick it? is the sugar on the lemon, does the rum go in the vodka? lol why don't I get it

                                                                                  1. re: daislander

                                                                                    We put the lemon sliced on a saucer, sprinkled generously with sugar, then with the 151. Next we lit it to caramalize the sugar. Rum pretty much burns off before the lemon is used to chase the shot.

                                                                                    1. re: KatoK

                                                                                      wow rum on the sugar on the lemon! thanks!

                                                                                2. re: jmarya

                                                                                  The variation I learned was 1/2 tsp of sugar on one half of one side of a lemon slice, and 1/2 tsp of instant coffee or espresso powder on the other half. Flip into your mouth sugar/coffee-side down, follow with a shot of Stoli straight from the freezer, chew, and swallow.

                                                                                3. Timothy Leary isn't the only one who enjoyed his acid. I like to keep an array of options on hand, but when I've got lemons, they make a spectacular lemonade with rosewater. They can also be eaten whole in a Shaker Lemon Pie, which is a ray of brightness during a cold Midwestern winter. Lemon is also great paired with sage (either with chicken or in a cocktail glass) and a surprisingly nice contrast against sauteed Italian sausage and bitter greens when making a quick pasta.

                                                                                  1. Lemon sliced super thin (with rind) on pizza along with roasted cauliflower and a sharp, hard cheese is one of my new favorites. Several places we enjoy ordering from have it on the menu.

                                                                                    Lemon pie (not curd) is delicious.

                                                                                    Agree with all the recommendations for a hit of fresh juice heck, most foods benefit.

                                                                                    I like a hit on Greek yogurt, chicken or egg salad, fresh fruit, cold pasta salads, chicken, fish, deviled eggs, smoothies, waffles.......

                                                                                    16 Replies
                                                                                    1. re: HillJ

                                                                                      Ooh, can you please share more about a lemon pie that is not curd-based?

                                                                                      1. re: TorontoJo

                                                                                        Hi ToJo, Shaker Lemon Pie is my daughter's favorite actually. One of the reasons I bought a mandoline slicer many years ago. Once you have the lemons sliced and macerated in the sugar the rest is super simple. I'm offering this link for filling results but use your own pie crust dough. A buttery dough is ideal.


                                                                                        1. re: HillJ

                                                                                          Thank you, I will check it out -- I'm fascinated by the thought of lemon slices in a pie!

                                                                                          1. re: TorontoJo

                                                                                            Believe it or not I sometimes have texture issues and I don't crave sweet too often but a well crafted Shaker pie can be absolutely delicious (simple flavors) with a cup of tea. The crust will make or break the filling.

                                                                                            1. re: HillJ

                                                                                              Yes, I'm curious about the texture of the filling, as I can have texture issues as well. I'll just have to try it and see!

                                                                                          2. re: HillJ

                                                                                            HillJ.....oh crumbs.
                                                                                            I saw the recipe you provided the link for, thank you, and thought good grief, the husband adores lemons.
                                                                                            I did come home with 7 Myers today, hummmm.
                                                                                            reading the recipe, it does seem like it can be quite tart or bitter, please inform me of your thoughts on that.
                                                                                            the pith and peel could be very sharp (?). do you use the recipe for the crust as well? you know HillJ, I'm always up for a good time...........or.............crazy recipe adventure :)

                                                                                            1. re: iL Divo

                                                                                              No, it's not sharp or bitter because you are using 2 cups of sugar to break down two lemons during baking. iL D, you have a greater sweet tooth than I and I enjoy the pie. The crust recipe provided in the link I don't use. I use my own recipe for a buttery crust. I say go for it. Shaker Pie with a cup of tea is a good time. :)

                                                                                            2. re: HillJ

                                                                                              Ive never heard of this! have to try lemon pie (curd homemade only of course) is my fav

                                                                                              1. re: daislander

                                                                                                I enjoy lemon (and lime) curd in small tarts or as a topping, spread but Shaker Lemon pie uses the entire lemon. sliced thin and/or diced. I've seen it open with a single crust and decorated beautifully and I've seen it prepared with a double crust and treated like any fruit pie. Lots of room to be creative.

                                                                                                Refreshing, simple lemon pie.

                                                                                                1. re: HillJ

                                                                                                  any kind of lemons? I know meyers don't have nearly as much pith as the California

                                                                                                  1. re: daislander

                                                                                                    When I make Shaker pie I buy heavy (plenty of juice) organic lemons. You don't use that many so buy the largest, juiciest ones you can find.

                                                                                              2. re: HillJ

                                                                                                Hi HillJ, I just wanted to thank you for pointing me towards this fascinating pie! I made it for my friends' annual Pi(e) Day celebration this past weekend and it was surprisingly delicious. I sliced the lemons paper thin with my mandoline and did a full 24 hours in sugar. The only tweak I made was to use 1/2 coconut sugar instead of all white sugar, giving it a slightly caramelized flavor. There was no bitterness, except for a slight undertone which just provided a nice balance to all the sugar.

                                                                                                I used the recipe on the Saveur site, but with Kenji's Easy Pie Dough.

                                                                                                Thanks again for bringing this one to my attention! (Apologies for repeating the photos I already posted over on the "what are you baking" thread.)

                                                                                                  1. re: TorontoJo

                                                                                                    Pie perfection and pie art all in one!

                                                                                                    1. re: Ruthie789

                                                                                                      Chemicalkinetics will find a way to make a pie chart out of it...:)

                                                                                                      1. re: Veggo

                                                                                                        Not exactly a pie chart, but that comment necessitates my sharing this photo of one of my friend's pies:

                                                                                            3. Gremolata - lemon zest, minced garlic and parsley. Brightens up meat, fish, vegetables.

                                                                                              My Mom's Lemon Pot Roast (just made it last night!)

                                                                                              A lightly lemony cream sauce for pasta and peas in the springtime.

                                                                                              Lemon-Blueberry Sour Cream Pound Cake.

                                                                                              3 Replies
                                                                                              1. re: LindaWhit

                                                                                                Wow, can you tell me about that lemon pot roast?

                                                                                                1. re: sandylc

                                                                                                  Here's the recipe. foodiex2 has made it, as have several others. I often now use freshly minced garlic and freshly grated ginger with a touch more dried ground ginger, but the original recipe is below.

                                                                                                  In fact, foodiex2 made the same thing last night as well - although in a crockpot for her (adding the wine and the lemon/onion mixture all together). She said "I add it with red wine. I have wondered if I would get a more pronounced lemon flavor if I waited until half way thru. I do add a generous squeeze of lemon when make the gravy. I think the lemon is what really makes the pot roast special and the slow cooker tends to dilute strong favors."

                                                                                                  Mom's Lemon Pot Roast

                                                                                                  Recipe By :
                                                                                                  Serving Size : 6 Preparation Time :2:30
                                                                                                  Categories : Beef Pot Roasts

                                                                                                  Amount Measure Ingredient -- Preparation Method
                                                                                                  -------- ------------ --------------------------------
                                                                                                  3 lbs chuck roast
                                                                                                  1 cup dry red wine
                                                                                                  1/4 cup lemon juice -- or more to taste
                                                                                                  1/2 tsp garlic powder -- I use up to 1 tsp.
                                                                                                  1/4 cup onion -- finely chopped
                                                                                                  1/2 tsp salt
                                                                                                  1/2 tsp celery salt -- (I omit)
                                                                                                  1/2 tsp freshly ground black pepper
                                                                                                  1/4 tsp thyme
                                                                                                  1/2 tsp ground ginger

                                                                                                  Brown meat well on all sides in a little bit of olive oil in a large Dutch oven. Add 1 cup of wine OR 1/2 cup water and 1/2 cup dry red wine and simmer, covered, for 1 hour.

                                                                                                  Meanwhile, blend remaining ingredients in tightly covered clean jar by shaking all ingredients together. Add to beef. Simmer another 1-1/2 hours, occasionally basting roast or turning it over in the liquid.

                                                                                                  Remove meat to platter. Mix together 2 heaping tablespoons flour with a little water in a jar. Whisk into liquid in pot and simmer to make a gravy. Carve roast into slices, put on a platter and add 1 thinly sliced lemon to all as garnish.
                                                                                                  - - - - - - - - - - - - - - - - - -

                                                                                                  1. re: LindaWhit

                                                                                                    Thanks - those flavors look really yummy. I'm on the lookout for a deal on chuck now.

                                                                                              2. "Come here and take a lesson, from the lovely lemon tree."
                                                                                                A nice memory of Trini Lopez in his youth from his dad.
                                                                                                Pretty song he made from it.

                                                                                                1. Cesar salad, lemon chicken, cranberry lemon loaf. I think citrus and in particular lemon juice and zest add freshness to most dishes. I had plain water today with lemon and ginger slices and I enjoyed it very much. I love angel hair pasta with lemon and basil, there is a great recipe for it on Christine Ferrare's Big Bowl of Love.

                                                                                                  2 Replies
                                                                                                  1. re: Ruthie789

                                                                                                    But I hate it when a restaurant puts a lemon slice in my water at breakfast.

                                                                                                    1. re: c oliver

                                                                                                      I hate that too! I love lemons in everything but water.

                                                                                                  2. I got a really nice (and delicious!) recipe for lemon/ginger/honey cough syrup on Chowhound that I used my one home-grown lemon for. (I have a lemon tree in my south window right now; I'm lucky if I get three at a time.) The flavor of tree-ripened lemons is just amazing, and you want to save it for something special like the syrup, or even just plain lemonade.

                                                                                                    For regular lemons, I like adding them to frozen strawberries, and then whizzing them with the stick blender. Instant sorbet! I love all sorts of hot lemon drinks, too. Lemon or lime on a tortilla soup really brightens the flavor.

                                                                                                    Lemon curd is also marvelous, and if I had enough time and energy, I would love a lemon meringue pie. Mmm-mmmm.

                                                                                                    1. I slice and seed half a lemon (with skin and pith) to include in my morning blender smoothie of mostly frozen/canned pineapple, strawberries, seasonal fruits, apples, OJ, vanilla, yogurt...
                                                                                                      Lemon juice egg++ rice artichoke bottoms red bell omg smooth have biscuits
                                                                                                      Lemon ginger muffins

                                                                                                      1. In place of vinegar in a salad dressing. Roasting or grilling them, taste excellent.

                                                                                                        1 Reply
                                                                                                        1. Tonight I am making a lemon pudding from a Gary Rhodes receipe that involves boiling whole lemons, cooling, pureeing and straining them, and adding the puree to almonds, eggs and sugar. It's baked in a loaf tin. It is totally wonderful and gluten free which is a bonus for some friends.

                                                                                                          Also, love gremolata.

                                                                                                          1. Ok now I have the Fools Garden song in my head!


                                                                                                            Minted lemonade is one of my all time favorite summer drinks (with and without vodka


                                                                                                            And I agree with everyone who said roasted lemon chicken

                                                                                                            Anther favorite that I don't make nearly enough is Avgolemono-a wonderful greek soup.

                                                                                                            1. Don't forget the smell of a blossom!! omg so jelly of people that grow them easily. Orange and lemon tree blossoms in my favourite scent in the world!!! Neroli

                                                                                                              1. I use lemon juice when making mac and cheese on the stove top. I use shredded cheese keeps the cheese from getting stringy and adds acidity to the dish.

                                                                                                                I thank Alton Brown for that tip.

                                                                                                                1 Reply
                                                                                                                1. re: MyKitchenBroke

                                                                                                                  Really doesn't it cause the milk to break?

                                                                                                                2. I was turned on to a wonderful way to use lemons at a concession stand at a flea market in California years ago. The man peeled a cucumber, then cut it 3/4 of the way lengthwise in quarters, wrapped the bottom of the cuke in a paper towel, picked it up, sprinkled it liberally with salt and squeezed fresh lemon juice into and over the cuke. OMG!! What a fabulous snack on a hot day!!! It's still one of my faves.


                                                                                                                  2 Replies
                                                                                                                  1. re: caiatransplant

                                                                                                                    I saw that in Bon App with hot chili powder added...yum

                                                                                                                    1. re: caiatransplant

                                                                                                                      We did something similar in my childhood, but we would squeeze fresh lime juice on it .And then get in trouble. The only time we had fresh limes in the house (they were a luxury!) was when dad was in gin and tonics mode.

                                                                                                                      I'd forgotten all about that deliciousness--thanks for the reminder!

                                                                                                                    2. Anna Olson recently made a rolled out cookie and grated lemon rind over it then rolled it out. I thought it was a great idea.

                                                                                                                      2 Replies
                                                                                                                      1. re: Ruthie789

                                                                                                                        Rind or zest? Not to sound picky, but there is a huge difference. Sounds great if it's zest.

                                                                                                                        1. re: sandylc

                                                                                                                          Zest.....She also rolled Earl Grey tea leaves into one of her confections.

                                                                                                                      2. Lemon is one of my favorites

                                                                                                                        Lemon Thin Cookies
                                                                                                                        Lemon Short Bread
                                                                                                                        Lemon Curd Pavlova

                                                                                                                        Squeeze In and On
                                                                                                                        Fish Tacos
                                                                                                                        Baked potato wedges
                                                                                                                        Raw Oysters
                                                                                                                        Tuna Fish Salad
                                                                                                                        Garlic Butter Shrimp
                                                                                                                        Tequila shots

                                                                                                                        Add on
                                                                                                                        Baked Fish
                                                                                                                        Shrimp Skewers
                                                                                                                        Lobster tail
                                                                                                                        Gator tail

                                                                                                                        Add In
                                                                                                                        Fruit Salad
                                                                                                                        Lemonade (duh)
                                                                                                                        Lemon Jello

                                                                                                                        Decorate with
                                                                                                                        Strawberry Lemonade
                                                                                                                        Lemon Meringue