rendiru: (swedish chef)
[personal profile] rendiru
Last week I was the lucky recipient of a bag of lemons. I love lemons, but I can't eat them too often or my teeth hurt.

Why, yes, I do speak from experience! :-)

I was talking with one of my friends the other day and mentioned my love of lemons. She said that she eats lemons too. We compared our preferences and discovered that we did not eat them the same way.

Thus the poll:


[Poll #1379917]


I made lemon meltaway cookies last week, and they were a hit. I've eaten a couple raw and enjoyed every bit of juice and pulp. The problem is that I still have a bag of lemons left. I'll probably make a pie with some of my bounty, but that will only make a dent in the mass.

Would any of you like to share your favorite lemon recipe?

Date: 4/8/09 03:48 am (UTC)
From: [identity profile] avanta7.livejournal.com
I love the lemon meringue pie straight out of the Better Homes & Gardens cookbook. It tastes just like summer sunshine.

Due to copyright issues, I can't post the recipe here, but I will tell you I add extra lemon juice because I like a pie tart enough to make me pucker!

Date: 4/8/09 04:37 am (UTC)
From: [identity profile] rendiru.livejournal.com
Yum! Summer sunshine would be welcome this week. Thanks. :-)
From: [identity profile] shendoah.livejournal.com
I have the Lemon Meringue pie recipe handed down to me from my Grandmother. WHich means it probably came from the back of a cornstarch box or something. :)

Lemonade 2 cups juice, 8 cups water. Use stevia for sweetener. (this uses LOTS of lemons, a good way to burn through them)

In iced tea.

With honey and hot water for honey lemon tea.

cook all the time with it. Lemon chicken, lemon salmon, in soups,

Lemon Creme pie.

Lemon bars.


Which recipe do you want? :)
From: [identity profile] rendiru.livejournal.com
"Which recipe do you want?"
Lemon chicken, please! :-)

Date: 4/8/09 03:11 pm (UTC)
From: [identity profile] rendiru.livejournal.com
Very interesting - I never knew how they made that!

Date: 4/8/09 01:45 pm (UTC)
From: [identity profile] antof9.livejournal.com
My mom has a great lemon bar recipe, but I've never made it. If you're still needing recipes, I can ask her for it :)

I've always wanted to eat lemons, but I was always told it stripped the enamel from your teeth and You Shouldn't Do That. It appears I'm the only one, though...

So my answer is "as an ingredient in something else", I suppose.

Oh, and I love a slice of lemon in my drinking water. I realize that won't help use them up very fast, but ...

(don't forget to put the leftovers down your garbage disposal for a better-smelling kitchen!)

Date: 4/8/09 03:12 pm (UTC)
From: [identity profile] rendiru.livejournal.com
I would love the lemon bar recipe if it's not too much trouble. Mine never turn out quite right with the Betty Crocker version I've tried.

Date: 4/8/09 06:11 pm (UTC)
From: [identity profile] beckerbuns.livejournal.com
My mom has a good lemon bar recipe too, but it's made with lemon filling instead of actual lemons. It is SO good though. However, it is pretty hard to find lemon filling at the store.

Date: 4/8/09 04:09 pm (UTC)
From: [identity profile] madame-urushiol.livejournal.com
Chicken in Lemon and Wine

Whole chicken, cut up
Juice of 1 lemon
5 cloves garlic, crushed
½ t. ground ginger
½ t. dried mustard
¼ t. crushed thyme
¼ t. crushed sage
1 t. paprika
½ c. dry white wine

Preheat oven to 350. Clean chicken and pat dry, place in baking dish. Sprinkle on the lemon juice and rub with crushed garlic. Combine the spices in a shaker top jar and sprinkle the mixture over the chicken, coating all sides. Cover and cook for 20 minutes, then add the wine and bake for close to an hour, basting often.

Date: 4/8/09 04:13 pm (UTC)
From: [identity profile] rendiru.livejournal.com
That sounds wonderful! Thank you. :-)

Date: 4/8/09 04:11 pm (UTC)
From: [identity profile] madame-urushiol.livejournal.com
Lemon Icebox Pie

From Southern Living. Recipe makes two pies, but it’s easily halved.

6 egg yolks, lightly beaten
3 cans sweetened condensed milk
1 ½ c. fresh lemon juice
2 9” ready-made graham cracker crusts
2 c. whipping cream
¼ c. sugar
Fresh lemon slices, frozen blueberries, fresh strawberries, mint sprigs…

Whisk together first three ingredients. Pour evenly into crusts.

Bake at 350˚ for 15 minutes. Remove to a wire rack to cool to room temperature. Cover and chill at least 4 hours.

Beat whipping cream at high speed with an electric mixer until foamy; gradually add sugar, beating until soft peaks form. Spread evenly over chilled pies. Top with fruit if desired. Can be served chilled, or frozen (which is my favorite).

Date: 4/8/09 04:14 pm (UTC)

Date: 4/8/09 05:43 pm (UTC)
From: [identity profile] beckerbuns.livejournal.com
mmmm I love lemons. AND limes. I eat them straight, make 'ade of them, salad dressing (have a great recipe), you name it. Yummmm now I'm hungry!

Date: 4/8/09 05:49 pm (UTC)
From: [identity profile] rendiru.livejournal.com
What do you put in your salad dressing recipe? The other day I ordered a salad with Italian dressing and they brought out a nice olive oil with herbs. It was good, but it was better when I sqeezed some lemon wedges over it!

Date: 4/8/09 06:10 pm (UTC)
From: [identity profile] beckerbuns.livejournal.com
Vegetable (or related) oil, lemon juice, salt and pepper, minced garlic. It is THE YUMMY. I can get the exact proportions for you if you want. OMG I LOVE IT.

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