What can I do with a lot of lemons?

You can add some lemon to salads, fruit juices, desserts (fruit-based usually), breakfast dishes (Pancakes are great with the tang of lemons) or pasta dishes for some change. The same goes for lemon zest: add it to cakes, cookie dough scones, simple syrup for sweetening drinks... almost any thing.

Here are some lemon recipes:

http://www.joyofbaking.com/LemonRecipes.html

Lemon curd: (try it with pound cakes, scones, or buttered toast - also makes a great gift)

http://bakingbites.com/2008/04/low-fat-lemon-curd/

Fish with lemon sauce:

http://www.cookstr.com/recipes/crunchy-fish-with-l...

Hollandaise sauce (GREAT with eggs or sauteed vegetables):(near the end of the page)

http://www.foodnetwork.com/recipes/alton-brown/egg...

(about this recipe, I've successfully reduced the butter amount)

If you feel like trying something really different, try this lemon pickle: (keeps well in the fridge, goes with many dishes)

http://teluguabhiruchulu.blogspot.com/2009/10/lemo...

And, of course, you can make different kind of lemonade- strawberry, cherry, or even fresh mint!

Hope that helps!

Make lemon curd filling for tarts and pies. It is delicious and not difficult.

This is a very easy to make lemon curd, I use this on top of cheesecakes or use as a filling between layer cakes.

Easy Lemon Curd recipe see link for more info.

http://www.food.com/recipe/Easy-Lemon-Curd-144944

Ingredients:

1/2 cup fresh lemon juice

2 teaspoons finely grated lemon zest

1/2 cup sugar

3 large eggs

6 tablespoons butter

Directions:

1

In a heavy-bottomed saucepan whisk together lemon juice, zest, sugar and eggs.

2

Stir in butter and cook over medium-low heat whisking vigorously and continuously until the curd is thick enough to hold a ripple mark when the whisk is lifted from the curd and the first bubbles appear on the surface (this should take about 6-7 minutes).

3

Transfer to a bowl then cover the curd using plastic wrap spread directly over the curd.

4

Chill for a minimum of 2 hours before using or up to 1 week.

Zest the lemons with a microplane, then cut then in half and juice them. Strain the juice and pour it into ice cube trays; portion the zest by 1/4 cups and freeze in baggies. When the juice is frozen, pop the cubes into zipper storage bags and store in the freezer. By doing this, you've gotten around the problem of spoilage and can use your lemon products at your leisure over time. My frozen citrus makes a great lemon-poppyseed coffee cake.

Season a lot of grilled fish.

Make lemon curd.

Get cream cheese and make a no-bake cheesecake (recipe needs lemon juice.)

Give them to other friends.

Make a ton of iced tea, add a lemon wedge to each glass.

Make a ton of Long Island Iced Tea,. add a lemon wedge to each glass.

Lemon Basics#

Lemons are as essential to everyday cooking as onions and garlic -- and even more versatile. They are as content keeping company with savory fish, meat, or fowl, as they are sharing the sweet life with innumerable baked goods, marmalades, custards, and sorbets. Next time a recipe needs a little something to take it from good to great, reach for a lemon.

In Season: 'Eureka' and 'Lisbon' lemons are available year-round in supermarkets. 

What to Look For: Choose lemons not much more than 3 inches from tip to stem and that are heavy for their size. The skin should be taut and thin; avoid those with very hard skin. Through skin, you should be able to feel the flesh inside. The lemon should give slightly when pressed. Wrinkled, dry-skinned, or dull-colored lemons are past their prime.

How to Store: 

Lemons can be refrigerated in a plastic bag for two to three weeks.

My ideal:

Lemon syrup,Pear-lemon fizz,Lemon oil,Lemon-lime mousse,Lemon curd,Ice lemon tea,Lemon pavlovas,Lemon glaze or Lemon cake..

Lemon recipes:http://www.marthastewart.com/274586/lemon-recipes/...

You can make Lemon Curd with them. You can shred the peel and freeze it to use in cakes, on salmon, in salads, etc. to perk up the flavor. You can squeeze the juice and freeze it for later use in making the lemonade. You can candy the peel and eat it or use it in cakes, cookies or breads.

See, lots of uses.

Hope that helps.

Lots of marinades have lemons in them. Mojo sauce (cuban) uses them. Lemon chicken. etc.

Lots of drinks (other than lemonade) use lemons. Sangria, etc.

Lots of desserts have lemon in them. Lemon cake. Lemon-poppy muffins. Lemon sorbet/ices.

People have mentioned other things (see above)

If I have a lot of lemons or limes, I use them to refresh my disposal by grinding them.

lemon marmalade

lemon curd

lemon meringue pie

limoncello!

turn them into juice, freeze the juice in an ice cube tray, then put the lemon juice cubes in a ziplock bag. You will have almost-fresh lemon juice whenever you need it, just melt a cube or two in the microwave!

Lemon pie from scratch takes about ten (10) medium lemons.

Make lemon jelly