What to do with a lot of lemon juice?
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Anonymous
| I've been making a lot of limoncello lately and have a ton of lemon juice (the limoncello recipe uses only the zest of the lemon). I've looked for recipes that call for lemon juice but they all seem to also include zest. I know the zest adds complexity and balance to the food/drink some I'm thinking that if I leave it out, it wouldn't taste as good. Any suggestions on what to do with the lemon juice? I hate the idea of not using it. I compost the lemons but it seems like such a missed opportunity. TIA! |
Anonymous
| when life gives you lot of lemon juice.... |
Anonymous
| I freeze on ice cube trays. Then transfer into a ziplock and store in freezer. But you can make lemon curd, lemon sorbet, lemon bars, lemony dijon salad dressing |
Anonymous
| Go blonde |
Anonymous
| Lemon bars! I prefer lime bars, but lemon works in a pinch. |
Anonymous
Anonymous
| Ceviche |
Anonymous
|
Freeze it!
Or you can make lemon curd. |
Anonymous
|
Shrimp scampi
Lemonade |
Anonymous
| I have a Greek lemon chicken recipe I like (also chicken piccata), shrimp scampi, many salmon recipes with lemon juice, and my favorite, lemon bars |
Anonymous
| Lemon curd |
Anonymous
| Lemonade first and foremost, but I also use it to keep apples and avocados from going brown in the fridge or as the citrus component of sauces and things. |
Anonymous
| Freeze it and add to dishes later. I love lemon juice in soups and stews, really brightens up the flavors. |
Anonymous
|
Lemon juice in a marinade
Lemonade |
Anonymous
| Salad dressing |