Lemon Recipes: Show Me Your Best!

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.


This post may contain a link to an affiliate. See my disclosure policy for more information.

Comments

  1. Those lemons are huge!!!

  2. Fiona says:

    OK no recipe right now, but a little tip….squeeze those suckers and freeze the lemon juice in ice cube trays, then once frozen bag the cubes…..You’ll have lemon juice for all year round….very very handy and no need to get sick of lemon baking right now!

  3. Nicole says:

    Oh MY! I was going to say the same as Joy. We call those Grapefruits, Melons, or softballs where I come from!

  4. Marni says:

    You make such beautiful girls!

  5. Shirley Dunn says:

    I had no idea lemons even got that big! I thought everything was bigger in Texas – evidently not!

  6. Okay, I’m not used to doing these link-ups, and I posted *my* name instead of the recipe name. Sorry! “Genevieve” is actually Chicken in Lemon Cream with Penne… and is incredible!

    And since I’m commenting again, I’ll add another very simple idea. You can freeze cubes of lemon juice to add to drinks and dishes (lemon juice in chicken soup is INCREDIBLE!), or even slices (or in the case of those grapefruits – half or quarter slices) flat on a wax paper lined cookie sheet and use them as ice cubes in water or lemonade!

  7. I think my other comment was eaten =)

    I’m relatively new to this linking thing – the link called “Genevieve” should really be called Chicken in Lemon Cream with Penne. It’s SUPER yummy!

    And since I’m commenting again, I’ll add that you can always freeze cubes of lemon juice for drinks and dishes (it’s awesome in chicken soup!). You could also freeze slices (or half/quarter slices of THOSE lemons) on wax paper on a cookie sheet to drop into drinks like ice cubes. Great to cool down too hot tea, too!

  8. Ann says:

    Oh my! I have never seen lemons that huge in my life! I’m impressed.

  9. Dana says:

    Lemons are so good for cleansing your body the natural way. I hope U juice some and freeze them, they are good for what ales U…..

  10. Dana says:

    I’m sure the salvation army or any of the free food shelters would love to have some of your lemons, if u have any left over, just a thought.

  11. Lori says:

    I have never seen lemons that big! My fave is to make dressing. Some EVOO, mustard, any spices you like and lemon juice, and salt & pepper. I like to make enough for a week and keep in the fridge.

  12. I was going to say the same about the size of the lemons! Wow! Apologies for the title of the linky above: I put the name of my site (Homeschool on the Croft) instead of the title of this – which should have been Lemon Loaves. Oops!

  13. Jennifer says:

    I have never seen such huge lemons! Wow!

  14. Kelly says:
  15. Kelly says:

    Lemon Sugar (from Martha Stewart)

    The fragrant oils in lemon zest give a distinctive aroma and flavor to foods. Combine lemon zest with sugar, and use in place of ordinary sugar in baking. Try sprinkling over sugar cookies or stirring into hot tea for a delicious lemony treat.

    Makes about 1 lb.

    3 lemons
    2 c sugar

    Using a citrus zester, remove the zest. (Alternatively, using a paring knife or a vegetable peeler, remove the zest; then scrape as much of the bitter white pith off it as possible.)

    Roughly chop zest; transfer to a food processor, and add 1 cup sugar. Pulse until zest has been finely ground, about 3 minutes.

    Transfer the ground mixture to a medium bowl. Add remaining cup sugar, and toss until evenly mixed.

    Spread the lemon sugar on a baking pan, and let sit at room temperature until dry, about 1 hour.

  16. Kelly says:

    Lemon Sugar Scrub: Juice one lemon into a small cup or bowl. Mix with an equal amount of water. Add a tablespoon of white granulated sugar into the lemon water and stir. Continue adding small amounts of sugar until a paste is formed. Use in the shower.

    For a moisturizing lemon sugar scrub, add almond oil by the spoonful until you reach the desired consistency.

  17. Angela O says:

    Well, this doesn’t have a lemon name, nor a strong lemony-flavor, but this drink is perfect for this time of year and I love the tartness that the lemon provides, plus the cut-up lemons are beautiful floating on the top of the drink. :)

    WASSAIL
    64 oz apple juice
    32 oz cranberry juice
    2 c. orange juice
    ½ c lemon juice
    1 c sugar
    1 tsp allspice
    1 tsp ground cloves
    2 tsp cinnamon
    Sliced orange and lemon.

    Put in crockpot and simmer all day. Can also use cinnamon sticks and whole cloves to garnish.

  18. Linda says:

    Wow! Those are big lemons! Love the pictures. I linked up a lemon bundt cake that you could probably easily adapt to not be gluten free. I also have a chicken & mushrooms with lemon sauce recipe that I didn’t link because it’s a linky post, but you can view it here: http://www.glutenfreehomemaker.com/2009/09/chicken-in-lemon-sauce.html

  19. Maureen says:

    I’ve heard that once you juice them, then you can freeze the rind to zest later, too.

  20. Darla says:

    This link is not my blog, I don’t have one yet, but it does have my FAVORITE lemon recipe. This cake is divine!
    http://lizasrecipes.blogspot.com/2008/08/lemon-sheet-cake.html

  21. Wow – looks like you might have a Ponderosa lemon tree – we have one too! I linked up my homemade Laborade recipe and wanted to add that you can squeeze these lemons and freeze the juice in portions to use later for cooking/making juice. Another thing that is great about these lemons, if the peel is as thick as I think, is you can make AWESOME candied lemon peel. Makes great Christmas gifts and also freezes well – it’s even good straight out of the freezer. I use the recipe from The Tightwad Gazette – you have that book, right? ;-)

    • TheHappyHousewife says:

      Tightwad Gazette? Never heard of it… (insert hysterical laughter here). Will definitely look it up. I need to do something with all these bad boys. :)

  22. Britt says:

    This link is not to my blog, but these strawberry lemonade bars are fabulous, not to mention beautiful!
    http://bakingbites.com/2008/06/strawberry-lemonade-bars/

  23. Johanna says:

    Okay, no blog of my own, but I love lemons. So, here are a couple recipes that I like to use.

    Lemon Curd (from the Fannie Farmer Cookbook)

    Grated zest of 2 large lemons (maybe just one of yours!)
    6-7 Tbsp of lemon juice
    1/4 lb butter
    1 cup sugar
    4 eggs

    Put the zest, lemon juice, butter, and sugar in the top of a double boiler or in a bowl over simmering water. Don’t let the water boil. Stir occasionally, until the butter melts and the sugar dissolves. in a mixing bowl, beat the eggs until thoroughly blended. Stirring constantly, spoon a little of the hot lemon mixture into the eggs. Pour the egg mixture into the lemon mixture, still stirring constantly, and continue to cook until the curd is thick. This may take up to 20 minutes. Remove from the heat, let cool and store in the refrigerator. It will keep for 2 weeks.

    This is great on scones, biscuits or as an apple dip!

  24. Johanna says:

    “Accidental” Lemon Pie

    I was planning to make lemon meringue pie, but an absent-minded mistake led to a whole new recipe! One of my favorites.

    Pie dough
    4 Tbsp cornstarch
    4 Tbsp flour
    1/4 tsp salt
    1 1/4 cup sugar
    1 1/2 cup water
    Grated rind of 1 lemon
    1/2 cup lemon juice
    2 Tbsp butter
    4 egg yolks, slightly beaten
    4 egg whites

    Line the pie pan with your dough, prick, and prebake the crust (it won’t go back in the oven again, but I still don’t like it to be too dark for this recipe)

    Mix the cornstarch, flour, salt, sugar and water in a saucepan. Cook until thickened, about 3 minutes. Remove from the heat. Stir in the lemon rind, lemon juice, and butter. Stir about 1/2 cup of the hot mixture into the egg yolks, then stir the yolks into the remaining hot mixture and cook, stirring, for another 3 minutes. Add the egg whites. Stir rapidly so they don’t scramble! Cook until the whites are incorporated.

    Pour mixture into pre-baked shell. I like to garnish the top with sliced lemons. Serve cold.

  25. Kellee says:

    I saw this recipe a few years ago on the Washington Post, and have always wanted to make it. I also thought this would make a great homemade gift for the holidays as well. While I traveled in Italy, this was always served after the meal.

    Limoncello
    The Washington Post, December 7, 2005
    Summary:
    Those who are lucky enough to receive this homemade lemon liqueur should keep it in the freezer, where it turns a milky white after 8 to 9 hours. It can be sipped straight-up, mixed with tonic or dashed into champagne.

    Makes about 3 1/4 quarts
    Ingredients:

    * 17 large lemons, preferably organic
    * 2 bottles (1500 milliliters) grain alcohol
    * 5 1/2 cups water
    * 6 cups sugar

    Directions:

    Wash and dry the lemons. With a paring knife, remove the ends. With a vegetable peeler, remove only the yellow rind, leaving the pith intact. (Squeeze juice from the lemons and reserve for another use.)

    Place the lemon peel in a 4-quart Mason jar with a rubber-seal lid. Add the grain alcohol, making sure the lemon peel is completely covered. Store in a cool, dark place, shaking the jar once each day to agitate the lemon peel.

    On the 13th day, bring the water to a boil in a large saucepan. Add the sugar and remove from the heat, stirring until it is dissolved. Cover and let cool to room temperature.

    Place a colander on top of the saucepan and strain in the contents of the Mason jar. Discard the lemon peel. Stir to combine the liquids, about 1 minute. Transfer back to the Mason jar. Store for 3 weeks in a cool, dark place, shaking to agitate the liquid twice a day.

    After 3 weeks, transfer the limoncello to smaller bottles that can be sealed with rubber stoppers. Store bottles in freezer. Serve directly from the freezer.

  26. Johanna says:

    Pan-Roasted Chicken Parts with Lemon-Thyme Jus

    Chicken
    –3-3.5 lbs bone-in, skin-on chicken pieces (breasts, thighs, drumsticks)
    –Salt and pepper
    –1 tsp veg. oil
    –6 garlic cloves, peeled and smashed

    Jus
    –1 shallot, minced (I’ve substituted onion)
    –1 cup chicken broth
    –1/2 tsp minced fresh thyme (or less of the dried stuff)
    –2 Tbsp butter, cut into 2 pieces and chilled
    –1 Tbsp fresh lemon juice

    1. Heat oven: Adjust oven rack to lowest position and heat to 450 degrees.

    2. Season and brown chicken: Pat chicken parts dry with paper towels and season with salt and pepper. Heat oil in 12 inch skillet over medium-high heat until just smoking. Brown chicken well on both sides, about

  27. Sandra in Phx says:

    Those lemons are bigger than the oranges on my tree right now! Although my oranges aren’t ready yet.

    I don’t have a recipe for you but lemon bars are by far my favorite!! And since some of my children don’t like them, it means more for ME! WOO HOO!! :)

  28. Johanna says:

    Pan-Roasted Chicken Parts with Lemon-Thyme Jus (based on a recipe from America’s Test Kitchen)

    Chicken
    –3-3.5 lbs bone-in, skin-on chicken pieces (breasts, thighs, drumsticks)
    –Salt and pepper
    –1 tsp veg. oil
    –6 garlic cloves, peeled and smashed

    Jus
    –1 shallot, minced (I’ve substituted onion)
    –1 cup chicken broth
    –1/2 tsp minced fresh thyme (or less of the dried stuff)
    –2 Tbsp butter, cut into 2 pieces and chilled
    –1 Tbsp fresh lemon juice

    1. Heat oven: Adjust oven rack to lowest position and heat to 450 degrees.

    2. Season and brown chicken: Pat chicken parts dry with paper towels and season with salt and pepper. Heat oil in 12 inch skillet over medium-high heat until just smoking. Brown chicken well on both sides, about 10 minutes total. Station a child near the smoke alarm to turn it off during this process. :)

    3. Roast chicken in skillet: Flip chicken parts skin-side down. Scatter smashed garlic cloves around chicken and stir to coat with oil. Transfer skillet to oven and roast chicken until thickest part of the breast registers 160 and dark meat registers 175 degrees, 8-10 minutes.

    4. Rest chicken: Remove skillet from oven. Transfer chicken parts to platter and tent with foil. Pour off all but 1 tsp fat from skillet (leave garlic in the skillet).

    REMEMBER THAT THE SKILLET HANDLE IS HOT AT THIS POINT FROM BEING IN THE OVEN (don’t ask me how I know.) ;)

    5. Make jus: Return skillet with garlic to medium-high heat and heat until fat is shimmering. Add shallot and cook until softened, about 2 minutes. Stir in broth, thyme, and any accumulated chicken juices, scraping up any browned bits (flavor, yum!). Simmer until sauce has reduced to about 3/4 cup, about 5 minutes. Turn heat to low and whisk in butter, one piece at a time. Off heat, stir in lemon juice and season with salt and pepper to taste. Serve, pouring sauce over chicken, or passing separately.

  29. Mommaofmany says:

    We are smack-dab in the middle of Meyer lemon season, too, so are delighting in lemon recipes. Here’s a link to all the lemon recipes on my blog:

    http://feedingthecrew.blogspot.com/search/label/lemon

    One of my favorite things to do with lemons also includes oranges and makes a great Christmas gift:

    Christmas Scent
    2-4 tablespoons cloves (whole) (optional)
    2-4 cinnamon sticks
    4 bay leaves
    1/2 orange, sliced
    1/2 lemon, sliced Add orange and lemon slices to dry mixture of spices. Put in a small sauce pan with 4 cups of water. Simmer on low to release the fragrance.

    TO GIVE AS A GIFT: Put ingredients in a decorative jar. Add enough water to fill jar. Add a few drops of red food coloring. Close securely and give with a small gift tag explaining how to use it. Store in refrigerator when not in use, to prevent molding. Can be simmered over and over again! Note, I prefer to use the lesser amount of cloves so that they don’t overwhelm the other fragrances.

    Yield: 1 jar

  30. SnoWhite says:

    Yum!!

    For sure — use them in water; sliced lemon is a great way to spruce up water.

    And, I’d recommend zesting quite a few, and freezing the zest in small portions — this will be great for recipes later.

  31. Cheryl Pope says:

    LOL. Cute pics. I know who’s having lemonade with dinner:)

  32. becky says:

    This is my all-time favorite lemon recipe. It’s an awesome side dish for chicken parmesan or any fish. It’s good with anything to me. I just cut down the evoo from what it calls for as it’s a little greasy to me, otherwise.
    http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-spaghetti-recipe/index.html

    here’s a recipe that I got from a murder-mystery book series with dessert titles for book names. Each book has about 7 recipes. It’s for oranges, but good for lemons, too. Plus I like that you can buy the little lemonade concentrates.

    Orange snaps (substitute lemons)
    Source: “Lemon Meringue Pie Murder Mystery,” by Joanne Fluke
    Yield: 10 dozen

    1-1/2 cups butter, melted (3 sticks)
    2 cups white sugar
    1/2 cup frozen orange juice concentrate
    2 eggs, beaten
    4 tsp. baking soda
    1 tsp. salt
    1/2 tsp. orange zest
    4 cups flour
    1/3 cup white sugar, for rolling

    Melt butter in large microwave-safe bowl. Add sugar and orange juice concentrate and stir. Let mixture cool slightly.

    Add the eggs, baking soda, salt, and zest, stirring after each addition.

    Add the flour in increments and mix thoroughly. Cover and refrigerate for at least 2 hours (overnight is even better).

    After chilling the dough, preheat the oven to 350°F.

    Roll the chilled dough into walnut-sized balls. Roll in the 1/3 cup sugar. Place on greased cookie sheet, 12 per sheet. Press the dough down just a little so they won’t roll off.

    Bake for 10 to 12 minutes. Let cookies cool for 2 minutes then remove them to rack.

    Notes: 2 hours in the fridge wasn’t even close to enough time. They are super puffy when you take them out of the over and then they flatten to super chewy yummy flat cookies. These cookies freeze well. Roll them in foil, put in a freezer bag and they will last for 3 months. *if you have a cookie scoop from OXO, these cookies ruined mine. OXO sent me a new one, but advised that they are not meant for use with cold dough :(

  33. carolyn says:

    don’t have a blog, so here is the best recipe I know of for Lusciuos lemon bars.

    Ingredients:
    2 sticks butter, softened
    1/4 tsp salt
    1/2 cup confectioners’ sugar
    2 cups flour
    4 eggs, slightly beaten
    1 Tbsp grated lemon peel
    5 Tbsp lemon juice
    2 cups sugar
    1/4 cup flour
    additional confectioners’ sugar

    Instructions:
    Imagine yourself on a warm afternoon, sipping a cool lemonade, enjoying a lemon bar.
    Preheat oven to 350. Mix butter, salt, 1/2 cup confectioners’ sugar and 2 cups flour in a mixer or food processor until a soft dough forms. Press evenly into an ungreased 9 x 13 inch pan. Bake 15 to 20 minutes until golden. Meanwhile, combine eggs, lemon peel, lemon juice, sugar and 1/4 cup flour and beat until smooth. Pour over baked crust. Reduce oven to 325 and bake 25 minutes until firm. Dust with confectioners sugar and slice.

  34. Elizabeth L. says:

    I’ve linked up my favorite pasta dish that uses lemon. I find it best served in the spring because of the fresh zucchini, but I think you can substitute any vegetables you like. Broccoli or asparagus would be my picks.

    My favorite dessert using lemon is lemon squares. I use Paula Deen’s recipe: http://www.pauladeen.com/index.php/recipes/view2/lemon_bars/

  35. Liz's Lemon Comment says:

    Hey Toni,

    Here’s another suggestion for the freezing. Measure out in Tablespoons or teaspoonfuls into the ice trays or into snack-size plastic baggies and mark them according to recipe needs, say 2 TBsps. ect, that way you know exactly how much you have frozen and can add it specifically to your recipe pre-measured. I use to do this with my extra key lime juice for making Key Lime pie – when we lived in FL. If you want that recipe let me know, you may be able to substitute the lemon juice for key lime and it is super easy.

    Liz

  36. You could have a whopper of a lemonade stand with those ginormous lemons!

  37. Sherry says:

    Look at all those lemons! WOW! How awesome is that? So have your kids talked about their upcoming lemonade stand yet? :)
    Thank you for the linky! We love lemony things! :)

  38. Dana says:
  39. Dana says:

    woops copies the wrong link above try this one:http://phoo-d.com/2010/11/08/lemon-chess-pie/

  40. Dana says:
  41. Mary Larsen says:

    This is a family favorite!!! My Mom always made it for my Dad…and I am so lucky because my husband is a lemon meringue kind of guy too! We love it! And then for something that we love to have with our mexican dishes…Lemon Cilantro Rice!

    LEMON MERINGUE PIE
    9 inch baked pie shell

    Lemon Filling: Meringue:
    1 ½ c. sugar 3 egg whites
    1/3 c. plus 1 tbsp cornstarch ¼ tsp. cream of tartar
    3 egg yolks, slightly beaten 6 tbsp sugar
    1 ½ c. water ½ tsp vanilla
    3 tbsp butter
    ½ c. lemon juice

    Bake pie shell. Make meringue: Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tbsp at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Set meringue aside.

    Heat oven to 400 degrees. Stir together sugar and cornstarch in medium saucepan. Blend egg yolks and water; gradually stir into sugar mixture. Cook over med. heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 min. Remove from heat; stir in butter and lemon juice. Immediately pour into baked pie shell. Next, heap meringue onto hot pie filling and spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping. Bake about 10 min. or until a delicate brown. Cool away from draft.

    LEMON CILANTRO RICE
    2 c water 1tsp. chicken bouillon (or 1 cube)
    1 tbsp butter 1 clove of garlic (chopped)
    1/2 c. lemon juice 1 c. rice
    1 small handful of cliantro (chopped)

    Bring ingredients (except cilantro) to a boil and then add rice. Stir and let boil for a minute or two, cover, then turn the heat down to low and simmer until rice is done (20-25 min). Add cilantro and let rice rest for a few mintues with the lid on.

    Enjoy!!!

  42. Bev says:

    Lemony, Broccoli Chicken

    Hands-On Time: 10 minutes
    Ready In: 30 minutes
    Ingredients
    12 ounces dried pasta shapes (fusilli, wagon wheels, rotini, etc.)
    1 pound (4 small or 2 large) skinless, boneless chicken breasts, preferably naturally raised
    kosher salt and freshly ground black pepper
    4 tablespoons butter (divided use)
    2 tablespoons olive oil
    3 cloves garlic, pressed through a garlic press
    1 large bunch broccoli, stems peeled, and stems and florets cut into small pieces
    1 cup chicken broth
    juice and finely grated zest of 1 large lemon
    1 cup walnuts, coarsely chopped and toasted at 350ºF for 5 minutes
    1 cup freshly grated parmesan cheese, plus extra for serving

    Directions

    Bring a large pot of pasta-cooking water to a boil and salt it heavily: it should taste as salty as seawater. Cook the pasta (if you add it when the chicken is about half cooked, the sauce and pasta will be done at the same time), drain it, and return it to the pot with 3 tablespoons of the butter.
    Pat the chicken dry and season on both sides with salt and pepper. In a very large skillet, heat the olive oil and remaining 1 tablespoon of butter over medium-high heat until foamy and very hot, then add the chicken and sauté until well browned and cooked through, around 4 minutes per side (thicker breasts may take longer; turn the heat down as needed to keep the chicken from burning). Remove the chicken to a cutting board.
    Turn the heat to low and add the garlic to the pan, stirring for a few seconds until it is fragrant but not browned, then add the broccoli, the broth, and 1 teaspoon of salt, stirring to dissolve the browned bits on the bottom of the pan.
    Cover the pan, turn the heat up to medium, and cook/steam until the broccoli is just tender: 3-4 minutes.
    Add the chicken, which you’ve sliced thinly, back to the pan, along with the lemon juice and zest, the walnuts, and the buttered pasta, and stir to combine well (if the skillet isn’t large enough, combine in the pasta pot).
    Now taste a piece of pasta: it should be lemony and flavorful; add more salt, pepper, and lemon juice to taste. Stir in the parmesan cheese, then serve, passing more parmesan at the table.

  43. Amy says:

    I don’t put recipes up on my blog, but here is a recipe that I love:

    Slow Cooker Lemon Chicken (I think it came from southernfood.about.com originally)

    * 1 broiler-fryer,cut up, or about 3 1/2 pounds chicken pieces (I buy the chicken already cut up, and I have made this with just thighs & legs before)
    * 1 teaspoon crumbled dry leaf oregano
    * 2 cloves garlic, minced
    * 2 tablespoons butter
    * 1/4 cup dry wine, sherry, broth or water
    * 3 tablespoons lemon juice
    * Salt and pepper

    Preparation:

    Wash chicken; pat dry. Season chicken with salt and pepper. Sprinkle half of garlic and oregano over the chicken. Melt butter in frying pan and brown chicken on all sides.* Transfer chicken to crockpot. Sprinkle with remaining oregano and garlic. Add wine or sherry to frying pan, stir to loosen brown bits; pour into slow cooker.

    * I tend to use a little more garlic and oregano than the recipe calls for. It’s just a matter of what you think you’ll need!

    Cover, cook on LOW (200°) for 7 to 8 hours. Add lemon juice last hour. Skim fat from juices and pour to a serving bowl; thicken juices, if desired. Serve chicken with juices.

    I tend to thicken the juice some and my favorite way to serve is with mashed red potatoes. Love this stuff!

  44. kriswithmany says:

    Joy of Cooking’s Lemon Meringue pie, but double the lemon zest. Mmmmmmm. Also, buy some oranges, and make some marmalade. Or you should be able to do a lemon marmalade. Both would be delicious.

  45. Cherrill says:

    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.

  46. Bree says:

    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

  47. aryn says:

    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.

  48. Naomi says:

    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.

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