Lemon Recipes

[tinkerbelljenny]

I have a ton of lemons and I need to use them. Does anyone have a good lemon recipe I can use?

[dragonfly28602]

This is my absolute favorite dish. I always add extra lemon and capers.
YUMMY!

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
This recipe is from Everyday Italian on the food network. I tend not to measure so I couldn't post my own recipe.

[dragonfly28602]

This is yummy in a pie crust or little tartlets.. Or just with a spoon!

5 egg yolks
1 cup sugar
4 lemons, zested and juiced
1 stick butter, cut into pats and chilled

Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.
--Alton Brown

[polarama]

I will look it up when my cookbook is returned to me, but there's a recipe for preserved/pickled lemons in Nigella Lawson's How to be a Domestic Goddess. She uses the preserved lemons as a cooking ingredient in chickens, etc. I'll post it this weekend.

[Pineknot]

polarama,

I know the lemons you are talking about..preserved lemons or Moroccan lemons. I have been making them for several years. They were also my answer to all my lemons from my tree.
I use them for adding flavor to my veggies, rice, chicken. They taste terrific. :)

[strwbrygirl]

This recipe is always a hit at our family gatherings... we use it to get rid of too much zucchini.


Lemon Zucchini Bars

2 C flour
1 tsp baking powder
1/2 tsp salt
3/4 C butter
3/4 C sugar
1 egg, beaten
1 tsp (or slightly more, to taste) grated lemon peel
1 C shredded zucchini

Preheat oven to 375F.
Stir together flour, baking powder, salt in small bowl and set aside.

Cream butter & sugar. Beat in egg and lemon peel until fluffy; add flour mixture and stir until smooth. Add zucchini and walnuts, stir. Spread in greased cookie sheet or 13X9 pan. Bake at 375F for 30-40 minutes.

Glaze when bars are slightly warm; cut and serve.

Lemon Glaze:

1 C powdered sugar
1.5 tbsp lemon juice

[honeygirl]

Bumping this thread up b/c I have a lemon tree that is dripping with lovely fruit!! I'm not sure what to do with them. So far I've added them to water (so boring) and used them for a salad dressing. Any other ideas??

Thank you!!

[maplekitty]

MIL gave me a big bag of lemons...dont ask....
But now I'm left not knowing what to do with them!!!
Does anyone have any recipes that use up lots of lemons?

[bookworm]

One large glug of gin, one spash of tonic, and a healthy squeeze of lemon. That is my favorite.

Barring that, here are a couple of options:

Linguine with Shrimp Scampi
Copyright, 2002, Barefoot Contessa Family Style

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 3 servings

Vegetable oil
Kosher salt
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Herbed Chicken Piccata
From Cooking Light




2 tablespoons dry breadcrumbs
1 teaspoon dried basil
1 teaspoon grated lemon rind
1/8 teaspoon pepper
2 garlic cloves, minced
4 (4-ounce) skinned, boned chicken breast halves
Cooking spray
1 teaspoon margarine
8 thin lemon slices
1/4 cup low-salt chicken broth
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice

Combine first 5 ingredients in a shallow dish; set aside.
Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Lightly coat both sides of chicken with cooking spray; dredge chicken in breadcrumb mixture.
Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from skillet. Set aside; keep warm. Add lemon slices to skillet; sauté 30 seconds. Add broth, parsley, and lemon juice; cook 1 minute. Spoon sauce over chicken.

Yield: 4 servings

NUTRITION PER SERVING
CALORIES 160 (16% from fat); FAT 2.9g (sat 0.6g, mono 0.8g, poly 0.7g); PROTEIN 27.3g; CARB 6.9g; FIBER 0.4g; CHOL 66mg; IRON 1.4mg; SODIUM 115mg; CALC 46mg;

Lemon and Garlic Roast Chicken
Copyright, 2004, Ina Garten

Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 1 hour 35 minutes
Yield: 3 to 4 servings
1 (5 to 6-pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
4 lemons
3 heads garlic, cut in 1/2 crosswise
2 tablespoons butter, melted
1/2 pound sliced bacon
1 cup white wine
1/2 cup chicken stock
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.

[KrissyCat7]

Lemonade

INGREDIENTS
1 3/4 cups white sugar
8 cups water
1 1/2 cups lemon juice
DIRECTIONS
In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.


Lemon Meringue Pie
INGREDIENTS
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.

[TriSigmaNC]

We use lemons on any seafood dish and if we do our favorite salmon and veggies, the veggies get a squirt of them too.

Also, you could make real ceasar salad dressing and use some.

You could put one or two down your disposal to make it smell nice (but be careful on that one).

You could make lemon pepper chicken.

You could make lemon bars or lemon mirangue pie (sounds hard).

[Adaya]

OMG, I love homeade lemonade. I think I may need to make a trip to the grocery store to get some lemons.

[skyblu]

You could make really concentrated lemonade and freeze it in ice cube trays. Then put the cubes in a ziploc bag in your freezer and whenever you want lemonade, pop one out, add some water, and voila!

Or you could make Alton Brown's Lemon Curd recipe (but then you'd have to post again for recipes that use up all the egg whites you'd have leftover!)

Lemon Curd

5 egg yolks
1 cup sugar
4 lemons, zested and juiced
1 stick butter, cut into pats and chilled

Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

[silvergrey]

You could just juice them and freeze the juice in ice cube trays. You can also zest them and freeze the zest too.

skyblu, angel food cake would use up the egg whites! :D

Lemon-Glazed Lemon Angel Food Cake
Recipe courtesy of Kathleen Daelemans
If you're in a super duper hurry, you can buy an already prepared angel food cake but when you have the time, this version is scrumptious. This recipe calls for lemon oil, which can be hard to find in some areas of the country. Try it with lemon extract but keep your eye out for lemon oil, available in specialty food stores.

1 1/4 cups egg whites, at room temperature (about 9 large eggs)
1/4 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon lemon oil
1 teaspoon vanilla extract
1 1/2 cups sifted sugar
1 cup cake flour, sifted three times

For the glaze:
1 cup confectioners sugar, sifted
2-3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest

Preheat oven to 325. Beat egg whites until frothy; add salt, cream of tartar and lemon oil and vanilla extract. Continue beating until they form stiff but not dry peaks. Using a rubber spatula, gradually fold in the sugar a few tablespoons at a time. Using the same rubber spatula, gradually fold in the flour, one quarter at a time. Be sure that you use a true folding motion, gently turning the spatula from the bottom of the bowl to the top, folding in air with each stroke as opposed to beating or stirring. You just went to all that work the whip up the egg whites, don't want to beat them to death. Pour batter into an ungreased, 9-inch angel food cake pan (you know the one with the tube in the center, not a bundt pan). Bake one hour or until top is golden brown and the cake pulls away from pan sides. Remove cake from oven . Cool in the pan ten minutes and then invert pan and let cake stand upside down for an hour or until cooled. You might let the cake stand over a plate in case your oven was funky and the cake plops out of the pan prematurely. Hey, it happens. While cake is cooling prepare the glaze. In a small bowl, whisk together confectioners sugar, lemon juice and lemon zest. Let stand ten minutes before glazing the cake as it thickens a little. Serve immediately.

[Missy2U]

The Barefoot Contessa's Lemon Pound Cake. (http://www.oprah.com/foodhome/food/recipes/food_20031022_cake.jhtml)

And since it makes two loaves, you can send one to me!! :D

[Sophia]

You could make really concentrated lemonade and freeze it in ice cube trays. Then put the cubes in a ziploc bag in your freezer and whenever you want lemonade, pop one out, add some water, and voila!


My brother has a very productive lemon tree and that's what he does with the juice (doesn't dilute it first).

ETA: whenever we can't get through our grapefruits and oranges (we have trees) DH will take a few big bags to work and let people take them for free. He does it once or twice a year.

[chefker]

A couple of easy side dishes: I make lemony asparagus, or lemony couscous--same method for both. Cook either according to how you like it 'done'--while still hot, sprinkle the zest from one whole lemon over the dish, then juice the whole lemon and squirt over everything. Stir, season to taste with salt & pepper or desired spices. Garlic works well with this too. :)

[kari]

You could:

Drink lots of Hefewizen (you put lemon in it to bring out the citrus) :D

or

if they are Meyer you can just eat them with a little sugar (my mom had a bush and I would eat one every day after school)

I LOVE LEMONS! One of the best smells in the world, methinks.

[singerwife]

I second the suggestions to juice and freeze. In ice cube trays or in baggies...or even in a Rubbermaid drink container. You can zest the lemon peels, too...I'm not sure if that zest would freeze well, though.

And when you are done juicing and zesting, freeze the rinds and then drop them in your garbage disposal. It makes the kitchen smell fresh.

I use lemon zest in chili and other soups. (Chicken Tortilla soup, Beef or Chicken Chili, any kind of Squash soup, etc.) Lemon curd, pudding, and meringue pie. (Lemon curd as the center of cupcakes is especially delicious.)

[andrew&shannah]

What about lemon spaghetti?

Lemon Spaghetti
1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 4 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

[maplekitty]

thanks so much ladies!!! I'll defintiely be zesting the grinds to freeze, and I'll freeze some juice as well. MMMmm all these lemon pastas and lemon desserts are making me hungry...must go cook :D

[Pineknot]

Preserved Lemons...

They're the best! :D

[ruby]

That Lemon Spaghetti is from Giada's Everyday Italian-I make it a side to chicken or pork cutlets all the time. It is sooooo yummy:p

[Rosebud]

More lemon ideas. These don't use a lot of lemons, but they sound pretty yummy:

Lemon Scented Creme Brulee for Two

1/4 cup plus 1 tablespoon sugar
2 teaspoons lemon zest
1 cup heavy cream
2 egg yolks

In a small bowl, whisk together 1/4 cup of the sugar and the lemon zest.
In a small saucepan heat the cream over medium heat until warm. Do not allow cream to boil. Whisk in the sugar-zest mixture, remove the pan from the heat and allow mixture to cool. Transfer to a small bowl, cover with plastic wrap and chill for 2 to 3 hours to allow the lemon flavor to infuse into the cream.

Preheat the oven to 300 degrees F.

In a saucepan, reheat the cream mixture until warm, making sure the mixture does not boil. In a mixing bowl, whisk the egg yolks lightly and then drizzle in the warm cream, whisking to combine. Strain the cream mixture into 2 heart-shaped ramekins or other 6-ounce, shallow ramekins and place in a small baking dish. Add enough hot water to come halfway up the sides of the ramekins. Bake the custards in the middle of the oven until just set, 35 to 40 minutes. Carefully remove the ramekins from the water bath and let cool on wire racks. Chill, uncovered, at least 4 hours or up to overnight.

Preheat the broiler and remove the ramekins from the refrigerator for 15 to 20 minutes before proceeding.

Sprinkle the 1 1/2 teaspoons of sugar evenly over each of the custards. Transfer the custards to a baking sheet and broil about 1-inch from the heat, until the sugar is caramelized, 1 to 3 minutes. Serve immediately.

Recipe courtesy Emeril Lagasse, 2005


Lemon-Butter Green Beans with Pine Nuts

1/3 pound fresh green beans, ends trimmed, blanched in boiling salted water
1 tablespoon unsalted butter
1 tablespoon minced shallots
1 tablespoon pine nuts
1 teaspoon fresh lemon juice
Pinch salt
Pinch freshly ground black pepper

Drain green beans well and pat dry.
Heat the butter in a medium skillet over medium heat. Add the shallots and cook for 1 minute, stirring constantly to keep from burning. Add the pine nuts and cook, stirring, for an additional minute. Add the green beans and toss to coat evenly. Cook just enough to warm through, about 1 minute. Add the lemon juice, salt, and pepper and toss to combine. Remove from the heat and serve immediately.

[Katy]

Ooh, I have the best lemon tea bread recipe. I'm going to have to see if I can dig it up since I haven't made it in at least 5 years.

[Rosebud]

These recipes use a little more lemon. Both are from Allrecipes.com:

Famous Chicken Francaise

http://i91.photobucket.com/albums/k284/rosebud03_2006/survivor/chicken.jpg

1 egg, beaten
1/2 lemon, juiced
1 cup all-purpose flour
1 pinch garlic powder
1 pinch paprika
6 skinless, boneless chicken breast halves
2 tablespoons butter
1 (14.5 ounce) can chicken broth
1 lemon, juiced
6 slices lemon, for garnish
2 sprigs fresh parsley, for garnish

In a shallow dish or bowl, mix together the egg and juice of 1/2 lemon. In another shallow dish or bowl mix together the flour, garlic powder and paprika. Dip chicken breasts in egg mixture, then flour mixture.
Heat butter or margarine in a large skillet over medium heat. Add chicken breasts and cook until golden on each side.

In a medium bowl, mix together broth and juice of 1 lemon, and pour mixture over chicken in skillet. Reduce heat to medium low and let simmer for about 8 minutes. Place on serving platter, and garnish with fresh lemon slices and parsley sprigs.


Lemon Lover's Bundt Cake

http://i91.photobucket.com/albums/k284/rosebud03_2006/survivor/cake.jpg

1 cup butter (no substitutes), softened
3 cups sugar
6 eggs
5 tablespoons lemon juice
1 tablespoon grated lemon peel
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups sour cream

ICING:
1/4 cup sour cream
2 tablespoons butter, softened
2 1/2 cups confectioners' sugar
3 tablespoons lemon juice
2 teaspoons grated lemon peel

In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon juice, peel and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For icing, in a small mixing bowl, beat the sour cream and butter until blended. Gradually add confectioners' sugar. Beat in lemon juice and peel. Drizzle over the cake. Store in the refrigerator.

[kalogrias]

Subscribing because lemons are their own food group in my eyes.

[Rosebud]

I just saw a cookbook on Amazon that is full of lemon recipes!

Lemon Zest: More Than 175 Recipes with a Twist
http://i91.photobucket.com/albums/k284/rosebud03_2006/survivor/cookbook-1.jpg

From Publishers Weekly:
The same author expounds on her tasty theme in Lemon Zest: More Than 175 Recipes with a Twist, which serves up drinks (from Lemon Barley Water to Lemon Vodka); appetizers (Lemon-Cucumber Sandwiches, Lemon-Ginger Garlic Bread); main courses (Snapper with Lemon Browned Butter and Capers, Pork Tenderloin with Lemon and Fennel) and desserts (Lemon-Blueberry Scones with Lemon Curd).

[Amuse Bouche]

This is one of the best lemon cakes I've had:

East 62nd Street Lemon Cake (Adapted from Maida Heatter)

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
16 tablespoons unsalted butter, softened
2 cups granulated sugar
4 large eggs, at room temperature
1 cup milk
Zest of 2 large lemons, finely grated/chopped

For the syrup
1/3 cup fresh lemon juice
2/3 cup sugar

Preheat oven to 350

Spray a 9 or 10" tube pan with non-stick spray (I used Pam w/flour).

In a medium bowl, sift together, baking powder and salt.

In the large mixing bowl, add softened butter and sugar. Beat until very light and fluffy - at least 3-5 minutes. Add eggs, one at a time, beating to incorporate after each one. If necessary, scrape down the bowl and continue.

Mix in the dry ingredients alternately in three additions, with the milk in two additions, beating just until incorporated after each addition. Gently fold in lemon zest.

Pour batter into the tube pan. To level the batter, quickly rotate the pan back and forth - use a spatula to spread and smooth it over if needed.

Bake for 55-70 minutes, depending on pan size, until the cake begins to pull away from the sides and a toothpick comes out mostly clean when inserted into the center. Let the cake stand in the pan for 5 minutes. Invert cake onto a wire rack and remove pan - set over a piece of parchment or a plate to catch the drips from the syrup.

For the syrup

In a small bowl, whisk together the lemon juice and sugar. Brush cake all over with the syrup until it is all completely gone. Let cake sit for at least 4 hours before cutting.

You could also make Shaker Lemon Pie:
Pastry for 2-crust 8" or 9" pie.

Filling:
3 lemons, sliced paper-thin
2 cups granulated sugar
4 eggs, beaten

Lemons can be sliced in a mandoline or with a very sharp knife. Clayton says he slices 2 lemons by hand and processes the third one with the little end bits from the 2 hand-sliced ones and mixes them together.

Slice lemons, catching juices. Place slices and juice in bowl and pour in sugar. Mix well and leave for at least 2 hours (I left mine overnight).

Preheat oven to 425F. Prepare pie pan with bottom crust.

Beat eggs, add sugared lemons and stir together. Pour or spoon into shell. Top with pastry. Cut vents to allow steam to escape.

Bake at 425F for 15 minutes. Lower heat to 350F and continue baking for about 40 minutes, until crust is light golden and juices bubble through vents. A knife inserted should show that the custard is set.

[Rosebud]

This is really good:

Lemon Risotto (http://www.epicurious.com/recipes/recipe_views/views/106451)

Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course, or American-style as a main course.

6 cups canned low-salt chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel preparation

Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.