Recipes for lemons?

Do any of you know of a good, healthy recipe that will use up a lot of lemons?

Someone in my husband's department has a meyer lemon tree and shared the harvest with the grad students. My husband brought home 4. A gift like this shouldn't go to waste, but the only thing I can think of that uses 4 lemons is grandma's famous lemon bars - which couldn't touch "healthy" with a ten-foot pole.

Thu. Dec 22, 6:25pm

Lemonaid :D

Seriously you could experiment and see if you can make some good lemonaid with Splenda.

I have a lovely lemon sauce that is excellent with fish but it calls for butter and sugar, so I haven't made it lately. Lemon in an actual recipe requires so much sweetening, that I usually discount any recipes with it.

sorry - not much help....

Thursday, December 22, 2005, 8:09 PM

How about just adding a few slices to your water? It makes it taste good and gives you a little splash of Vitamin C as well. ;-)

I would put a drizzle of fresh squeezed lemon with some fresh dill on a filet of Salmon or other fish and then bake or microwave or even put on a George Foreman grill. Maybe add a dash of garlic, salt & pepper as well. :-)

Same goes with chicken, but make a marinade: squeeze some lemon juice and marinade your chicken in it, with a smal amount of olive oil (just enough to rub into the chicken). then pepper & garlic & a little salt--you can also add some basil, or "herbs de provence" for a good flavor.

If you want an asian flair to the chicken, put lemon juice, add a tiny bit of sesame oil, a little soy sauce or teriyaki sauce and garlic, and green onion & ginger (finely minced -- or you can grind all of it into a paste and rub on the chicken). Marinade and then broil or bake...

Either of the 2 would taste very good, and not require a lot of fats (just enough oilive oil or sesame oil to give a little flavor, that's all.)

Friday, December 23, 2005, 1:45 AM

I've made lemonade many times with Splenda and it tastes awesome...just like carnival lemonade. I put a 1/2 of a lemon in a shaker (normally used to mix protein shakes), fill it with water, and a fairly generous amount of splenda. Shake and enjoy!

Friday, December 23, 2005, 9:50 AM

I always cook green beans with lemon juice - though, admittedly, the kind out of the bottle that's shaped like a lemon, not the real thing!

I wash fresh green beans and cut off the ends, and put in a pan, and since they're wet, they kind of steam. I add some lemon juice and garlic and a little bit of butter or something butter-flavored (I can't believe it's not butter, butter-yogurt, etc), and another splash of water if it's dry, and let them steam themselves. Towards the end, I'll add a few shakes of soy sauce. You need to watch it, though, b/c the soy sauce will thicken into a glaze - it looks like the bottom of your pan is burnt, but it's not, it's just caramelized soy. That's all! If you like spicy, add some red pepper flakes too. Yum! Just like the green beans in asian restaurants!

Friday, December 23, 2005, 2:34 PM

Collard Greens, mustard Greens or Chard can be cooked and have a little lemon squeezed on top (add salt, pepper, a clove of garlic or sauteed minced onion or shallot sauteed in a little tiny bit of olive oil to help the taste, too). Very good for you.

Friday, December 23, 2005, 5:49 PM

Salad dressing

Lemon instead of vinegar for the acid. Google some recipes.

You could also look up a recipe to preserve lemons - an important ingredient in moroccan cooking.

Friday, December 23, 2005, 10:41 PM

My mom preserved some lemons ala Moroccan style for Christmas. Takes a little getting used to, something like a chutney.

- barbara.j

Monday, December 26, 2005, 8:46 AM

preserve 'em!!!

Yes! Meyer lemons are the best for preserving. The simple way to do it (the way I did it) is to cut the very tips off the ends, then slice them basically into quarters without going all the way through, leaving the lemon slightly intact. Open up the slits and put a nice amount of sea salt in the middle. Put the lemons into a glass jar, and fill with lemon juice to the top (you can squish the lemons a decent amount). You can put some spices in them (like clove or cinnamon) but they're not necessary. Keep them in the jar for 4-6 weeks in a cool dark place, shaking the jar regularly. When the rinds become completely soft, they're ready to go.

After that, you rinse them off and you can discard the pith (the inside) and only use the peel. You also don't need salt when you use them in a recipe. They're great stewed with chicken or lamb. I just made salmon with them, I just put some pepper and cumin (very little) on the salmon, lay the lemon peels on top and baked it. It was awesome, very light and fresh tasting, and got better the next day as I let those lemon peels sit on the fish. Yum yum. Look for other Moroccan recipes with preserved lemons.

Monday, December 26, 2005, 9:10 PM

mmmm... now I'm getting hungry

OP here - thanks for all your suggestions - they sound great!

I tried a lemon vinegrette (sp?) over stir-fried kale for christmas eve dinner. it was good, but I think it's best on tender greens. Soy sauce and toasted sesame oil seems to work a bit better for mature, bitter greens. I think I'll try preserving the rest of the lemons - it sounds fun!

Tuesday, December 27, 2005, 2:27 PM

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