Fearless on my breath...

If you're serious about the lemons I'll give a bunch to Aelf tomorrow to give to you guys because OMG I haven't even made a dent. And yes I'd love, love, love a lemon curd recipe!!!

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esmerel.livejournal.com

I've used http://www.joyofbaking.com/LemonCurd.html to good success - I like it because it's one of the easiest recipes and it doesn't require me to separate the eggs. WOO.

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Sweet, thanks!

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tamago.livejournal.com

Oh, yes. Lemons please.

And can you go wrong with Alton Brown's lemon curd? http://www.foodnetwork.com/recipes/alton-brown/lemon-curd-recipe/index.html

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Aelf has a rather large bag of lemons and I'll have more this weekend :)

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Mmm if I were near you I would happily take lemons.

Lemon meringue pie. (If you were me, though, you'd skip the meringue and just put some whipped cream on top.) I have a fabulous (secret) recipe for pie crust ...

I also have my grandma's lemon bread. It is to die for omg. Not only does it have lemon juice and lemon zest in the bread itself, you take a butter knife or chopstick and make slits/openings from top to bottom, then drizzle a lemon-sugar glaze on top of the bread so that it drips down into the openings and pools on the bottom, leaving you with a mind-alteringly deliciously moist yet solid bottom half portion. omg I'm craving it now and it's going on midnight ... argh. *dies of frustration*

Anyway I also have a receipt (it's that old) in my grandmother's handwriting (may she rest in peace) for "lemon dessert."

If you anticipate making any Arabic/Lebanese foods at all, you might want to consider trying your hand at preserved lemons.

Lemon juice is a useful component in homemade cleaning materials. (I'm sure you knew that though)

Another olde family favorite is lemon bars; the recipe calls for about a tablespoon of lemon juice but I always put in oh, 1/4 - 1/2 cup or so. I like lemons.

I have Trina's recipe for something untitled but it involved graham cracker crust, lemon pie filling and some lemon juice. It was REALLY GOOD.

I have a recipe for lemon-rosemary butter cookies, courtesy of Vegetarian Times. I made a batch and brought them to an Eat Local potluck a couple of years ago.

That's all I can think of for now. Ping me if you want more info!

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BTW you know the trick of briefly microwaving a (cut) lemon in order to get more juice out of it, right? That may not be an issue for you at this point, but just wanted to get it out there. :)

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I did not know that one, I only ever use them in the microwave to loosen up dried on stains (they work marvelously for that).

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Ye gods, woman, send me the recipes already. Or better yet, post them here so others can enjoy them as well!

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Gettin' to it, m'dear! Here's a link to the Lemon-Rosemary Butter Cookies. I used rosemary fresh off the bush in my garden ... O the delight ... *happy sigh*

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morgandawn.livejournal.com

Barefoot Contessa's Lemon Cake recipe - don't skip the steps. we make it and freeze the extra.

http://www.oprah.com/recipe/food/recipesdesserts/food_20031022_cake

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Excellent, you've just saved some poor local from being inundated with lemons over the holidays :)

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zdashamber.livejournal.com

I just paid $3 for lemons and I would love more. What I used them for (note, BIG SUCCESS):

_Bourbon Furnace_

In a glass with an opening smaller than its largest diameter (like a snifter or a wine glass) put a dollop of honey and a cinnamon stick. Add a packet of apple cider powder. Squeeze in the juice of half a lemon. Heck, maybe a whole lemon. Pour in about a centimeter and a half of bourbon. Fill with hot water to about a centimeter and a half from the top. Stir and drink.

It is good for what ails ya.

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That sounds delightful.

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The next time you need lemons please contact me. Seriously, if mine aren't ripe there's another tree a couple houses down from me with a big "Free Lemons" sign on it. I can totally hook you up. Or I can give 'em to LA and you can pick them up from her when next you see her.

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eska-rina.livejournal.com

...the only way I know how to use lemons is in tequila shots, and I doubt that's what you need :P
But good luck with it, they look great :D

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LOL, well it's not exactly what I was looking for but an interesting suggestion nonetheless, thanks!

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reluctantgenius.livejournal.com

Lemon Bars

1 c. flour, 1/4 c. powdered sugar, 1.2 c. butter or margarine
Mix and press into 8 x 8 inch pan. Bake 20 min. at 350°F.

Mix 2 eggs, 1 c. sugar, dash of salt, 3 T. lemon juice, 2 T. flour, 1/2 t. baking powder. Pour over crust and bake 25 minutes more.

Sprinkle sifted pwd. sugar on top. Cool & cut in squares.

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Perfect, thanks for the recipe!

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reluctantgenius.livejournal.com

I'm sorry it doesn't use much lemon juice.

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Last night we used some of your lemons with breaded broccoli:

Parboil broccoli florets (I recommend getting a whole head and trimming it yourself for this recipe) - just give them a quick soak in some boiling water until they turn bright green, then shock them in a bath of ice water. Dredge the broccoli in flour, dip in 2-3 eggs that have been whipped into an even color, then roll in panko. Fry in olive oil or (my recommendation) butter until golden brown, approximately 8-12 minutes, turning to get all sides (and the tops!). Salt and pepper to taste. Sprinkle with freshly chopped parsley and squeeze lemon juice over the top just before serving. It's like... breaded shrimp for vegetarians. Delicious.

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This also works with cauliflower!

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BTW, I shared your message regarding the Bissell with LA and C- and there was much amusement. I'm glad it worked out for you :)

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I need to finish up with it. I only got the bedroom done before Liz returned. But damn. It's like having a brand new bedroom.

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See this is why I consider a steam cleaner and essential cleaning tool.

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God that sounds amazing...

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We still have a few good lemons to use, but we'd love more for X-mas. :)

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You have just said the magic words.

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Grandma Butters' Lemon Bread

1/2 C shortening
1 C sugar
2 eggs
1 tsp lemon extract
grated lemon zest
1 3/4 C flour
1 tsp baking powder
1/2 tsp salt
1/2 C milk

Grease a loaf pan and preheat oven to 350.

Cream together sugar and shortening. Add eggs one at a time, then lemon extract and zest. In a separate bowl, combine flour, baking powder and salt. Add dry ingredients to the wet ingredients, a little at a time, alternating with the milk. (ie., add some of the flour mix to the shortening mix. Then add a bit of milk to the shortening mix. Then add some more flour mix to the shortening mix. You should begin and end with flour mix.)

Pour into prepared loaf pan and bake at 350 for 60 minutes. When it's done, take the loaf out of the oven and use a butter knife or chopstick to make slits/cuts/holes throughout the top.

Mix 3 tbl of lemon juice (or if you're a nut like me, way, way more) with 1/4 C sugar. Drizzle this syrupy goodness on top of the loaf. Let it cool, then dig in and savor the luscious bottom of the bread.

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(she isn't particularly careful in how she writes out recipes so I'll do the best I can here)

Trina's Lemon Delight

Graham crust
1 pkg lemon pie filling mix

Make the pie filling mix according to directions. (she uses 1/4 C lemon juice in place of 1/4 C of the water)

8 oz cream cheese
whipped topping
1 tbl lemon juice (probably more)
1/2 C confectioners' sugar

Soften the cream cheese and mix together with the sugar. Mix in lemon juice. Fold in the whipped topping. (You can reserve 1/2 C of this mixture for the top if desired.) Chill 1 hour.

Pour into pie shell and chill 4-5 hours. If you reserved some of the filling, you can pipe it on top in a decorative manner (snip the corner of a gallon plastic storage bag, fill it with stuff and then squish it out).

"Eat it up!" :)

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