I promised a roundup of lemon recipes/uses that we use around here with all of our lemons. Lemon picking is going on in earnest around here - I can't even guess how many there are on the tree. Hundreds.
See? I wasn't joking.
Here's a list to get you started. I'll round up more as we try new things this year.
Ina Garten's lemon yogurt cake - hands down my favorite lemon cake recipe.
Limoncello - our quick and dirty way is to peel the zest off of about 10 large or 15 small lemons with a vegetable peeler. Pulse in the food processor to chop into small pieces. Add zest to 1 liter of vodka (we use Smirnoff - good but not expensive vodka) that you have split into 2 or 3 large mason jars. Put lids on and shake. Let sit for a week, shaking once a day. After a week, mix with simple syrup to taste (I think Jeff uses a cup of simple syrup but I'll check). Let sit overnight and store in the freezer before serving. Make sure you also juice the lemons and throw that in the freezer for when you have a need for lemons off-season.
Lemon Bars - I use the recipe from the Grand Central Baking book. I sent an email to them to see if I can share it here. Regardless, I'd highly encourage you to buy this book. It's quite literally the only one I pull out.
Lemonade, of course
Lemon marmalade - I'm making this one tomorrow.
Lemon sugar - zest several lemons and combine the zest in a food processor with 2 - 3 cups of sugar, depending on how lemony you like things. We keep ours in the refrigerator and use it in drinks, or in sweet recipes that want a lemony kick.
for savory dishes, we like lemony grilled chicken (marinate in lemon juice, olive oil garlic and rosemary), lemony chickpea stir fry, lemon risotto, green beans sauteed with lemon zest and mint, shrimp marinated in lemon juice, olive oil, garlic and rosemary), and the list goes on. Pair it with fish and make a buerre blanc sauce. Pair it with garlic and oregano and lamb. Make hollandaise.
Lastly, if you're lucky enough to have a bumper crop of lemons, just juice them and save the juice for later, along with the zest. You'll be forever grateful that you did.
And because I know some of you are socked into winter with no lemon tree in your yard, I'm giving away a USPS large priority mail box full of lemons to a lucky reader. Just leave a comment on this post by Friday, January 7 telling me your favorite way to use lemons and have a chance to win.