Since I don’t have a recipe to share, I thought I would share some lemon photos. We picked two bags from our tree and still have a tree-full left over. I thought pictures of my kids with lemons is better than pictures of my bloody hands, you all neglected to tell me that lemon trees have thorns. 
Time to share your recipes. If you have a blog please link your lemon recipe post, not your blog homepage. If you don’t have a blog you can leave your recipe in the comment section. If you have more than one lemon recipe, feel free to link up a second or third recipe. Please link back to this post so more people can participate.
One random recipe participant will win a $25 Amazon.com gift card.
Toni,
I was reading blogs and found the link to this pie on Pioneer Woman..
When I read Large Lemons I thought of you
Lemon Chess Pie (Printable Recipe)
Adapted from: A Love Affair with Southern Cooking, by Jean Anderson
Makes 1- 9? Pie
Notes: Before making the pie, bring all ingredients to room temperature. If you are using a store bought crust, choose a deep dish variety, and re-crimp the sides of the shell by gently pushing the edges of the dough upward in the pan with your fingers and then crimping the top between your forefinger and thumb in a zig-zag pattern. This will help keep the filling inside the crust when it puffs up in the oven.
Ingredients:
1 1/2 cups sugar
Zest of 3 large lemons, peeled off of the lemons in strips
Juice of 3 large lemons
5 large eggs
1/3 cup butter, melted
One 9-inch unbaked pie shell
Directions:
Preheat the oven to 325 degrees with a rack in the middle. Place the sugar and the lemon zest strips in the bowl of a food processor, and pulse until the zest is finely chopped and well combined with the sugar. With the food processor running, pour the lemon juice into the bowl. Add eggs one at a time, pulsing briefly between additions. Scrape down the sides of the bowl as necessary. Leave the processor on again, and add the butter in a slow stream while the blade is running. Once the ingredients are well combined, stop the processor.
Pour the lemon pie filling into the pie shell and set the dish on top of a rimmed cooking sheet lined with tinfoil (to catch any spillovers). Bake the pie in the middle of the oven until the filling puffs up and turns a very light brown, about 45-50 minutes.
Set the baking sheet with the pie pan on top on a metal rack and let the pie cool to room temperature. The filling will settle down into a thin layer with a custard-like consistency. Once the pie is cool, cut it into small wedges and serve with softly whipped cream. The pie can be stored covered in the fridge for up to 1 week after baking.
lol Mine too!!! WOWZERS!!! Hope everyone likes lemon!
Here is my grandma’s recipe. I would request this all the time for my birthday dinner.
Lemon Tree Chicken
serves 8
-8 chicken breasts
-1 tsp salt
-1/8 tsp pepper
-1/4 c. butter
-1 tsp grated lemon rind (or more to taste)
-2 -3Tablespoons lemon juice (or more to taste)
-2 Tablespoons water
- 1 c. to 1 1/2 c. heavy cream ( add full amount if you want it really saucy)
- 1 c. shredded cheddar cheese
– flour for dredging
salt and pepper the chicken and coat with flour. Brown chicken in butter in a skillet. Remove chicken and put in a 9×13 pan. Add lemon rind, juice, and water to skillet. Stir up the bits in pan and then add the cream. Stir and let bubble for one minute. Taste. Add more lemon or pepper to taste. Pour sauce over chicken and sprinkle with cheddar cheese. Broil about 5 min or until cheese is melted and chicken is warmed through
It’s not my website, but this is my favorite lemon tart: http://glutenfreegirl.blogspot.com/2008/01/trying-to-be-inspired-in-middle-of.html
I don’t think all lemon trees have thorns. Mine doesn’t, but most of my lemons don’t get quite that big either.
These are some of the biggest, most beautiful lemons I’ve ever seen – I was browsing to find good lemon recipes
Thanks for a great post, even though it’s been a while.