Bag of lemons

[Anonymous]

What can I cook with the actual fruit? Or what dishes do you use lemons for as a garnish? Please no-cream based if possible.

[Anonymous]

I buy a bag of lemons from Sam’s Club every couple of weeks. Here are some ideas:

Slice up two or three lemons and use as a bed to cook a fillet of salmon

I love lemon zest on spinach or kale

Use slices of lemon in water

Lemon bars

[Anonymous]

Lemonade of course! Sorry, couldn’t resist 😉

[Anonymous]

You could just juice all of the lemons and freeze the juice, maybe in an ice cube tray. Then this summer you could make lemonade.

[Anonymous]

make lemon curd. make blueberry pancakes. enjoy!

[Anonymous]

You can also wash and freeze them whole. When defrosted, you can juice them.

[Anonymous]

So many lemon chicken recipes. Or shrimp scampi

[Anonymous]

Make limoncello!

[Anonymous]

I do lemonade whenever I have leftover lemons — you can make it hot with honey and ginger too if the weather’s chilly. But also seconding lemon curd, which is good on pancakes. Or lemon meringue pie!

[Anonymous]

Squeeze lemon on salad with olive oil.
Add a slice to tea.
Add in cooking at the end to adjust taste.

^^^thats how I use 95% of the lemons we buy.

Slice, sprinkle generously with sugar & eat.
Make preserved lemons
Lemonade
Squeeze lemon juice & freeze as cubes. Then can use it either in lemonade or in cooking.

[Anonymous]

If you're just trying to avoid cream and not dairy entirely, this is one of my kids' absolute favorite desserts:

https://www.southernliving.com/recipes/lemon-buttermilk-icebox-pie

[Anonymous]

Thanks all - much appreciated.

OP

[Anonymous]

Posts like this are so strange.

"I don't like wasting money or food, so how can I spend $20 on extra ingredients, some of which I won't use all of and will have to waste, instead of just throwing away this $3 bag of lemons?"

[Anonymous]

Slice them up thinly for chicken piccata. I also like to put whole lemon slices on filets of salmon for baking.

[Anonymous]

I use fresh lemons frequently when I make hummus (using the Zahav recipe), shallot-lemon vinaigrette, and sliced lemons on top of roasted salmon.