Glut of lemons (16)

Zziggi

I was given 16 lemons. They look like they need using up pretty quickly but would wait a couple of days before needing something doing with them. I was thinking lemon sorbet - but would it be too tart? Lemon curd would be no good...

Any suggestions?

THanks

zombiecazz

grate the peel of them and squeeze the juice then freeze the juice in icecubes bags and the zest in clingfilm. I use lemon a lot in my cooking, making lemon sauce for pasta, adding lemon, herbs and feta to a pork and tomato casserole to give it a greek flavour. Use in curries, rice pilaf......muffins, cakes.....

Becles

Old Fashioned Lemonade:

Zest 3 lemons into a measuring jug. Add 4oz sugar and 1L of boiling water. Stir until sugar is disolved. Put to one side until cool.

Squeeze the juice from the 3 lemons into the mixture and stir. Pour through a seive or tea strainer to remove the zest.

Serve chilled or over ice.

My children love this. It's really refreshing on a hot day.

It's also nice with a measure of gin mixed in

annie-c

Mmm, I would quarter and add to gin and tonic - that's 64 G & T's!!!!

Or here's a sorbet recipe:

http://frenchfood.about.com/od/frenchdessertrecipes/r/sorbetlemon.htm

Chell

zombiecazz wrote:

grate the peel of them and squeeze the juice then freeze the juice in icecubes bags and the zest in clingfilm. I use lemon a lot in my cooking, making lemon sauce for pasta, adding lemon, herbs and feta to a pork and tomato casserole to give it a greek flavour. Use in curries, rice pilaf......muffins, cakes.....

COuld you tell me more about the lemon pasta sauce please.

raeble

Lemon Drizzle Cake.

Juicy_Tube

http://www.lochfyne.com/pages/content.asp?PageID=51&RecipePageID=2&ID=33

This is so easy and just delicious!! I serve in ramekins with a biscuit base and raspberries on the side if I want to show off!!

M & S do little ready-made pastry tart cases so must try it in those next for a change!!

HTH

JT x

zombiecazz

Prawn pasta with lemon sauce.
Gently poach sliced onion, carrot and broccoli in some stock, lemon juice, lemon zest.
when the vegetable are almost cooked add the prawns so that they warm through.
Thicken sauce with a little cornflour.
You can add a little sugar to take the bite of the lemon and/or a little cream or creme fraiche to make the sauce creamier.
Mix the sauce with some freshly cooked pasta.

chicken, mushroom and lemon pasta.
Poached the diced chicken breast in stock with lemon rind and seasoning for 3 minutes.
Add some frozen peas and some sliced carrots and poached for a further 3 minutes.
Set this aside and keep warm.
Make a roux using some margarine and flour, slowly add the warm juices from the poached chicken and vegetables until you have a sauce consistence. Add the juice of a lemon and 4 sliced mushrooms.
Taste sauce at this point. if it's too tart sprinkle in a little sugar.
Now cook your pasta.
Whilst the pasta is cooking the lemon sauce will be soaking up the flavour of the mushroom. Finally mix the sauce, chicken and pasta together and serve

nanamags

You can freeze the lemons. Slice the lemons and put them on a tray covered in tin foil. When they are frozen just bag them up. Ice and a slice in one ideal for all your summer drinks.

Chris120A

Cut one in half and put it in a bowl of boiling water to get rid of cooking smells in the kitchen.

Chris120A

Or... http://www.electriclemon.co.uk/101/list.htm