Cooking uses for excess lemons

[Anonymous]

Anyone have any dishes I can use lemons for? Peel for something else but open to recipes that include the pulp or need it as a finishing touch.

[Anonymous]

Lemonade and lemon bars use lots of lemons. I also do lemon loaf and lemon muffins, but they don't need as much juice. Lemon juice makes a great addition to salad dressing.

Looks like you can freeze lemon juice for future use as well (I haven't tried this...)

[Anonymous]

America’s Test Kitchen has an awesome chicken piccata recipe that uses the lemons and the juice.

[Anonymous]

Lemon chicken

[Anonymous]

Tabouli, salad dressings, hummus, lemon curd, lemon meringue pie

[Anonymous]

Lemon juice and lemon rind can be frozen. Google for instructions.

[Anonymous]

Anonymous wrote:Lemon chicken

Yummmm.

Lemon cake, lemon and honey tea

[Anonymous]

Lemon curd

[Anonymous]

NY Times chicken shawarma is so much better when you include the zest from the lemons in the marinade.

[Anonymous]

Shrimp scampi
Chicken or veal piccata
Lemon chicken
Lemon bars

[Anonymous]

Lemon blueberry muffins, lemon cake, asparagus or fish with lemon. Lemon chicken orzo.

I think most of my favorite foods have lemon.

[Anonymous]

I make a sweet and sour lemon pickle using my pressure cooker (but you can use insta pot).

https://shwetainthekitchen.com/instant-lemon-pickle/

[Anonymous]

I squeeze out the juice and freeze. I remove the white pith and rind from the peels and slice the peel thinly and add a tblspoon or so to white rice while cooking. It cooks into soft tangy bits of flavor bombs.

[Anonymous]

Also, if you have a sore throat, there are few things more soothing than tea with lemon.

[Anonymous]

Anonymous wrote:Lemon juice and lemon rind can be frozen. Google for instructions.

This. Freeze in ice cube trays and bring out as needed for dressings and marinades. If you use the juice regularly it keeps in the frig quite a while if you add a bit of salt