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Looking for lemony recipes!

 
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I'm planning to brew some enzyme cleaner, and I need a lot of lemon peels for it. But before I can even think about it, I need to figure out what to do with all those lemons!

I'm looking for recipes or ideas for foods, drinks and baked goods that feature lemons. Well, basicly lemon juice, as I'm using the peels for the cleaner.


I'll start with a heavenly lemon cheesecake recipe:

crust

150g digestive biscuits
50-75g melted butter

filling

4dl double cream, whipped
250g mascarpone
200g creme fraiche
juice (and peel, finely grated) from one lemon
1tsp vanilla sugar
1dl powdered sugar
4 gelatin leaves (á 10g)

Put gelatin leaves into cold water to hydrate.
Put the mascarpone, creme fraiche, lemon juice and the sugars to a bowl and whip them into fluffiness.
Add in the whipped cream.
Heat the lemon juice and add the hydrated gelatin leaves to it. (Squeese the excess water out of them first)
Let the gelatin leaves melt in to the juice while stirring. Then let the mixture cool for a couple of minute.
Add the lemon juice and gelatin mixture to the cake filling slowly, dripping it in in a thin stream while mixing the whole time.

Pour on top of the crust. Let it set in the fridge for at least three hours.



That starts my list. But what else could I make?
 
gardener
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Lucky you, here are some of my favourite recipes.

Do try to zest and dehydrate the peel of a few of the lemons, it really  adds that extra level of lemon flavour to your baking.

The pith can still be used in your cleaner.

The cordial recipe is not actually a recipe, I only jotted down the ratios of juice, sugar and water.

Lemon barley is my favourite cordial and the leftover barley can be fed to your chooks or frozen and added to soups.

If you have elderflower, lemon juice added to the elderflower cordial is delicious too.

When I make lemon curd, I always add finely grayed zest and cream the butter and sugar with the eggs before cooking in a double boiler.

That way, I don't get the stringy bits from the egg whites in my curd.

This is a sharp lemon curd, you can increase the sugar to 175g if you prefer it sweeter - 200mls lemon juice, 100g sugar, 90g butter, 3 eggs.



20210818_203646.jpg
Lemon cake
Lemon cake
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Lemon meringue
Lemon meringue
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Lemon cheesecake slice
Lemon cheesecake slice
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Lemon cordial
Lemon cordial
 
steward
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This was really tasty though we did not have Meyer Lemons:

Rhae Brown | Sam Houston EC

Lemon lovers, this easy pie is for y’all! It’s jam-packed with heavenly tartness and bakes in a store-bought pie crust. Simple and sublime, Brown’s lemon pie is sure to impress.

3 eggs, room temperature
1 ¼ cups sugar
½ cup Meyer lemon juice
4 tablespoons (½ stick) butter, melted
1 deep-dish frozen pie crust, unbaked
Whipped topping (optional)

1. Preheat oven to 350 degrees.

2. Whisk eggs, sugar and lemon juice until smooth. Add melted butter and whisk to combine.

3. Pour mixture into pie crust and place on sheet pan. Bake 30–35 minutes.

4. Cool completely before serving. Serve with whipped topping if desired.

Serves 8



https://texascooppower.com/recipes/texas-meyer-lemon-pie/


 
steward
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One of my favourite foods, it uses lemon juice despite the photo...

https://eatmediterraneanfood.com/authentic-greek-lemon-potatoes-recipe/#recipe

 
Saana Jalimauchi
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Oh wow, thank you Megan, Anne and Jordan!

Lemon curd - I have never made it but I do like to bake cakes and I have ran into lemon curd a lot.. Now is the time! I wonder if one could freeze lemon curd for storage.

Anne, that pie looks delicious.. And so bright and sunny!

Jordan, lemon potatoes sounds really interesting..!


I wonder if a lemon themed feast would be too much.. My mother-in-law loves lemons so maybe when she's visiting. We would find out if there's a point where she says "no more lemons!".
 
Anne Miller
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Saana Jalimauchi wrote: I wonder if one could freeze lemon curd for storage.



I wonder if the curd might separate?  

I came here to suggest something similar.  I have not tried this though I see no reason it would not work.

Put the lemon juice in ice cube trays for times when the recipe calls for tablespoons or teaspoons.
 
Megan Palmer
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I have waterbathed small jars of lemon curd, it does change the texture - the curd becomes thicker but I guess that wouldn't be such a problem if you're using it in baking.

I make a type of trifle that uses layers of homemade strawberry jam, fresh strawberries lemon cake and curd with limoncello that is rather good and used the water bathed curd in.

For the savoury dish, Jordan's potatoes with grilled/barbecued chicken marinated in lemon juice, garlic, olive oil and copious ground black pepper and roasted vegetables in a lemon juice dressing - that would be a very lemony menu for your mother in law's dinner!!

Do let us know what she thinks of your lemon themed meal!
 
Saana Jalimauchi
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Anne Miller wrote:Put the lemon juice in ice cube trays for times when the recipe calls for tablespoons or teaspoons.



Okay umm.. How didn't I think about this?! So simple.

But now I'm committed to a lemon feast.

Megan Palmer wrote:I make a type of trifle that uses layers of homemade strawberry jam, fresh strawberries lemon cake and curd with limoncello that is rather good and used the water bathed curd in.



Megan, oh that trifle sounds so good.. It's a long way to summer and fresh strawberries though, so that one has to wait for a while!

And for the suggestion for the savoury dish.. That sounds really tasty! Thank you!

I will definitely let you guys know how it all ends up.


Oh, and please keep the recipes coming permie people, I'm not yet committed to anything.. Oh well, except maybe Jordan's potatoes.
 
pollinator
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https://katespuddings.blogspot.com/2013/01/canterbury-apple-tart.html

Canterbury tart - It's lovely!
 
pollinator
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I made a light lemon curd once that was fantastic and SO easy.  I'm trying to remember where I got the recipe.  If I think of it, I'll send it along...I think it was this one:
https://www.allrecipes.com/recipe/234533/chef-johns-lighter-lemon-curd/

I, too, love the lemon juice in ice cube tray idea.  I live in Vermont, so I'm not inundated with lemons, though!  I blended up mint and put it in ice cube trays for quick mojitos--you're welcome!
 
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Saana Jalimauchi wrote:

crust
150g digestive biscuits
50-75g melted butter



I'm an old dude who got interested in your recipe for Lemon Cheesecake, but, I had never heard of 'digestive biscuits' and had to look it up. But, thanks for the recipe. I'll have to try it out some day.

I think I'll buy a Lemon Cake Mix for MY efforts and mix that to the recipe I have for a 'Cherry Cheese Cake', not to the recipe on the box. And, after all this is a LEMON Cheesecake, right? Also, I see that someone is suggesting extra Lemon Zest and I think I'll try that also.

I'll add the PDF File, Cherry Cheesecake recipe here for all to see. It is a quick fix for last minute 'what do I have for dessert' questions - or any other occasion. Quick, reasonable in price, people love it.

Filename: Cherry-Cheesecake-Recipe.pdf
Description: Cherry Cheesecake Recipe
File size: 69 Kbytes
 
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Lemon chicken: season chicken with lemon juice, herbs, salt. Bake.
Lemon juice and olive oil salad dressing. Particularly good on cold steamed or roasted beets.
Homemade mayonnaise: mix egg and lemon juice and salt, gradually add olive oil.
Lemon pate de fruits.

 
pollinator
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Avgolemono soup is really nice (and easy!). I don’t have a recipe to hand, usually grab whatever version of The Joy of Cooking is nearest and use theirs.

Preserved lemons are interesting for several savory dishes, but I’m not sure if the zest adds something vital: https://www.seriouseats.com/how-to-make-preserved-lemons

I stuff my roast chicken with lemon quarters (then save them for broth-making with the bones - I theorize but have no proof that it successfully takes the place of a bit of vinegar) and feel very clever when I’ve used the zest for rubbing the skin.  Of course cook a bit longer when stuffed to be sure everything cooks through.
 
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I was hoping for the enzyme cleaner. I made an orange based one but it doesn't seem particularly effective....chances are I did something wrong....
 
pollinator
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I really love lemon pasta, with linguini noodles.  My stepdad makes it occasionally and its really yummy with salmon, I'm sure its online somewhere.
 
Morfydd St. Clair
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I just made Avgolemono soup, inspired by this post, and it was lovely.  I used Jack Monroe's recipe which I had saved, but it looks like it's gone from her blog, so for posterity:

600 ml chicken or vegetable stock
100g rice
2 eggs
zest and juice of 1 lemon (or 2T lemon juice)

Bring the stock to a boil in a medium saucepan.
Add rice, reduce to simmer, simmer for 20 min.
Break eggs into small bowl, grate in zest, add juice, beat well.
Add a few tablespoons of the hot stock to the egg mixture, beating it in quickly and thoroughly. Repeat. This step is very important – if you simply tip the egg mixture into the stock, you will end up with a pan of chicken stock with some scrambled eggs floating on the top. I learned this the hard way!
Once you have beaten in stock to the eggs two or three times, pour the egg mixture into the saucepan with the rice, and stir well to combine.

(I had some extra chopped cooked chicken, so added that.  My soup was very "full"which I like - if you don't, skip the meat and maybe increase the stock.)

The Joy of Cooking recipe is about the same, though I think Jack's instructions were clearer.
 
steward and tree herder
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One of my favourites:

Lemon surprise pudding:
People will think it is just a simple sponge, but oh my!

Cream grated rind of 2 lemons with 2 Oz butter and 4 Oz caster sugar till pale and fluffy
Add the yolks of 2 eggs and 2 Oz self raising flour (or plain flour and 1/2 teaspoon baking powder) beat well.
Stir in 300ml milk and juice of 2 lemons.
Whisk egg whites in separate bowl till stiff then fold into mixture very gently.
Pour gently into oven proof dish (eg 8" casserole dish)
Stand in shallow dish of cold water and bake in hot to V. hot oven (my oven - about 180 degrees Celsius) for 45 minutes until top is set, light brown and spongy
Serve warm!


There are lots of recipes online as well: here's one
 
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