Hi Shannon....I find myself in the same predicament as you! I too have gallons of Meyer lemon juice that is frozen. I was curious to find out how you ended up using your juice. Hope you are still in this group!
Lemon Rolls:
Sticky Lemon Rolls with Lemon Cream Cheese Glaze
Makes 12 large breakfast rolls
For the dough:
2 1/2 teaspoons (1 envelope or 1/4 ounce) active yeast
3/4 cup milk, warmed to about 100°F, warm but not hot on the inside of your wrist
1/2 cup (1 stick) unsalted butter, softened at room temperature for an hour
2 large eggs
1/4 cup white sugar
2 teaspoons vanilla extract
1 lemon, zested
4 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
For the sticky lemon filling:
1 cup sugar
1 lemon, zested
4 tablespoons (1/2 stick) unsalted butter, very soft
1/4 teaspoon powdered ginger
1/8 teaspoon freshly ground nutmeg
1/4 cup lemon juice, from 2 lemons
For the lemon cream cheese glaze:
1 lemon, zested and juiced
4 ounces cream cheese, softened
1 cup powdered sugar
Make the dough: In the bowl of a stand mixer, sprinkle the yeast over the warmed milk and let it sit for a few minutes or until foamy. Using the mixer paddle and with the mixer on low speed, stir the softened butter, eggs, sugar, vanilla, lemon zest, and 1 cup of the flour into the milk and yeast mixture. Stir in the salt and nutmeg. Stir in enough of the remaining flour to make a soft yet sticky dough. Switch to the dough hook and knead at low speed for about 5 minutes, or until the dough is smooth, pliable, and stretchy. Lightly grease the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise for 1 hour or until doubled.
No stand mixer? If you do not have a stand mixer, mix the ingredients by hand in a large bowl, then turn the sticky dough out onto a lightly floured surface. Knead the dough by hand — see this video for explicit instructions — for 5 to 7 minutes, or until the dough is smooth, pliable, and stretchy. Put back in the bowl to rise.
Make the sticky lemon filling: While the dough is rising, rub the lemon zest into the sugar with the tips of your fingers until well combined. Add the butter and beat together with a hand mixer (or in the bowl of a stand mixer) until it is thick, whipped, and creamy. Add the ginger and nutmeg. Slowly add the lemon juice and whip. It should be a thin yet still creamy mixture of butter and sugar. Refrigerate for at least 1/2 hour, or until you are ready to assemble the rolls.
Assemble the rolls: Lightly grease a 13x9-inch baking dish with baking spray or butter. On a floured surface, pat the risen dough into a large yet still thick rectangle — about 10 x 15 inches.
Spread the dough evenly with the sticky lemon filling. Roll the dough up tightly, starting from the top long end. Stretch and pull the dough taut as you roll, to keep the lemon filling inside. Cut the long dough roll into 12 even rolls and place each in the prepared baking dish.
Cover the rolls with a towel and let them rise for 1 hour or until puffy and doubled.
Make-ahead instructions: You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap or a towel, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour before proceeding with baking.)
Bake the rolls: Heat the oven to 350°F. Place the risen rolls in the oven and bake for 35 minutes or until a thermometer inserted into a center roll reads 190°F.
Make the glaze: While the rolls are baking, prepare the glaze. In a small food processor (or with a mixer, or a sturdy whisk), whip the lemon juice and cream cheese until light and fluffy. (Reserve the lemon zest.) Add the powdered sugar and blend until smooth and creamy.
Glaze the rolls: When the rolls are done, smear them with the cream cheese glaze, and sprinkle the reserved lemon zest over top to garnish. Let cool for at least 10 minutes before serving, but do serve while still warm.
Lemon Pucker Cookies:
LEMON PUCKER COOKIES
Makes about 64
1/4 CUP LEMON JUICE (about 4 lemons)
12 TBSP. UNSALTED BUTTER, (no substitutions)
2 1/4 CUP FLOUR
1/4 tsp. BAKING SODA
1/4 tsp. SALT
1 EGG
1 EGG YOLK
1 CUP SUGAR
4 tsp. LEMON ZEST
LEMON CURD (optional)
Heat the juice in a non- reactive pan (stainless steel not aluminum) on high about 5 minutes, until thick and syrupy. Reduce to 1 TBSP. Add butter and stir until melted. Remove from heat. Set aside. Beat egg, sugar and yolk until well blended. Stir in butter mixture and lemon zest. Combine dry ingredients. Add flour mixture to batter and stir until just incorporated. Chill 20 minutes. Roll between sheets of wax paper to 1/8 in thick. Cut with a 2 - 2½ inch round cutter. Place on an un-greased cookie sheet and bake 6 -7 minutes at 400° F. until the edges are light brown. Remove from pan and sprinkle with powdered sugar.
* This pucker cookie is the result of an extensive search for a really strongly flavored lemon cookie. I have tried countless recipes that say “lemon flavored” but the end result is but a mere whisper of the flavor - until now.
* The intensity of these cookies can be heightened if you spread lemon curd between two cookies and make them sandwich style.
* Key limes can be substituted for the lemons if desired.
** A good way to get citrus peel from the grater is to use a toothbrush.
2 tsp. UN FLAVORED GELATIN
½ CUP FRESH LEMON JUICE
1 TBSP. GRATED LEMON PEEL
1 CUP SUGAR
4 LARGE EGGS, separated
1 tsp. VANILLA EXTRACT
1/4 tsp. CREAM OF TARTAR
1 CUP HEAVY CREAM
1 GRAHAM CRACKER CRUST, well chilled/frozen
Sprinkle the gelatin over 3 TBSP. Cold water in a small dish. Set aside for at least 5 minutes, without stirring, to soften the gelatin. Bring lemon juice, zest, and ½ cup of sugar to a simmer in a small non reactive pan (stainless steel, no aluminum or copper.)
Place egg yolks in a small bowl. Slowly pour hot lemon mixture over them, whisking constantly. Return the mixture back to the sauce pan and cook over a low heat, stirring constantly and reaching all over the bottom of the pan to avoid scorching. Cook and stir until mixture just begins to simmer. Remove from heat. Pour into a large clean bowl. Whisk in softened gelatin and vanilla extract. Let cool to room temperature before completing mousse.
In a clean, dry mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually sprinkle remaining sugar over whites, beating on high speed until whites are stiff but not dry. Fold one-fourth of beaten whites into lemon mixture. Scrape remaining whites onto the top of mixture; set aside while you beat the cream. Immediately beat the cream in the same bowl used for the egg whites. Beat until soft peaks form (do not over beat or mousse will have a granular texture.) Fold beaten cream and egg whites into lemon mixture until completely combined. Pour mousse into a chilled pie crust. Refrigerate until set, about an hour or so.
I'm jealous. I used to live in California & I miss the citrus something fierce. Diddly squat grows here in Colorado Springs....
Meyer Lemon Cake
For the Cake
2 1/2 cups granulated sugar, divided use
1/3 cup grated lemon zest (6 to 8 large Meyer lemons)
1/2 pound (2 sticks) unsalted butter, at room temperature
4 large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup freshly squeezed Meyer lemon juice, divided use
3/4 cup buttermilk, at room temperature
1 1/2 teaspoons pure vanilla extract
For the Cream Cheese Icing
8 ounces cream cheese, at room temperature
2 cups confectioners’ sugar, sifted
2 tablespoons milk
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
Directions:
Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. Line the bottoms of both pans with parchment paper.
In a medium bowl, combine 2 cups of sugar and lemon zest with your fingertips until moist and fragrant.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream the butter and lemon sugar mixture until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, one at time, mixing thoroughly after each addition.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the prepared pans, smooth the tops, and bake for 45 minutes to 1 hour, until a toothpick inserted into the center comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a baking sheet; spoon the lemon syrup over them. Allow the cakes to cool completely.
For the cream cheese icing: Beat together cream cheese, confectioners’ sugar until smooth. Add milk, lemon juice, and vanilla extract, Continue beating until smooth. If the mixture is too thick, gradually add a little more milk 1 teaspoon at a time until you reach the desired consistency. Spoon cream cheese icing over the tops of the cakes.
Notes:
Meyer Lemon Bread is best served the day it is made, but it will store at room temperature in an airtight container for up to 2 days or frozen for up to 3 months. Top with cream cheese icing before serving.
GALLONS... Seriously? Lucky you. However I suspect this might be a slight exaggeration. In any case here's another recipe:
Tender chicken in a lemony broth with orzo pasta, carrots, onions, celery, and baby spinach. This has quickly become one of my family's very favorite soup recipes."
Ingredients
8 ounces orzo pasta
1 teaspoon olive oil
3 carrots, chopped, or more to taste
3 ribs celery, chopped
1 onion, chopped
2 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
salt and ground black pepper to taste
1 bay leaf
3 (32 ounce) cartons fat-free, low-sodium chicken broth
1/2 cup fresh lemon juice
1 lemon, zested
8 ounces cooked chicken breast, chopped
1 (8 ounce) package baby spinach leaves
1 lemon, sliced for garnish (optional)
1/4 cup grated Parmesan cheese (optional)
Directions
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot.
Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.
Thanks for the great ideas! I actually do have "gallons" of frozen juice! I'm a small production baker living in California with lots of access to fruit trees. Unfortunately, I've lost some creative energy and need to clear space in my freezer. Just looking for inspiration...
Preserved lemons - the juice is a key ingredient, in volume.
Avgolemono soup.
Lemon honey syrup, plain or flavored, e.g. lavender or other herbs (for use on pastries or cakes)
Homemade salad dressing (Caesar-style, lemon vinaigrette, etc)
Sauces or emulsions (mayo, hollandaise)
Lemon jam, jelly or chutney
PS The mind boggles at the scale here. Is there a story about how you became the owner of "gallons of frozen lemon juice"?
Thanks for the suggestions! I'm a self-employed small production baker living in California. Luckily, I have access to many fruit trees... unfortunately, I have lost a little creative spark to make use of it. Just need inspiration to clear out space in my freezer for the new juice I'm processing now.
These Glazed Fudgy Lemon Brownies are incredible! Soft, chewy, moist, fudgy and packed with fresh lemon flavor!
Ingredients
⅔ cup butter, softened to room temperature
1 cup sugar
2 eggs
4 Tbsp fresh lemon juice
Zest of two lemons
½ tsp salt
1 & ¼ cups all-purpose flour
FOR GLAZE:
1 cup powdered sugar
2-3 Tbsp fresh lemon juice
Zest of one lemon
Instructions
Preheat oven to 350 degrees F. Line an 8x8 or 9x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside.
In a large bowl, stir together the butter and sugar until combined. Gradually add in the eggs and stir until just barely combined - do not over mix, as this will lead to tougher brownies. Lastly, stir in the lemon juice, lemon zest, salt and flour until a soft batter forms.
Spread the batter into the prepared pan and smooth out the top. Bake for approx. 22-25 minutes, no more than that, or until the top is set and lightly golden brown. Cool completely.
Once cool, make your glaze. In a small bowl, whisk together the powdered sugar and lemon juice until a spreadable, pourable glaze is achieved. Pour over the bars and smooth out. Top with lemon zest. Let the glaze set, then cut into squares and serve.
1/2 cup plus 2 tablespoons sugar
3 large eggs, separated
1/4 cup all purpose flour
1/4 cup fresh Meyer lemon juice
2 tablespoons fresh regular lemon juice
2 tablespoons finely grated Meyer lemon peel
3/4 cup plus 2 tablespoons whole milk
1/4 teaspoon salt
Whipped cream (optional)
Preparation
Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Combine 1/2 cup sugar, egg yolks, flour, lemon juice, and lemon peel in large bowl; whisk until well blended. Whisk in milk.
Using electric mixer, beat egg whites and salt in medium bowl until frothy. Gradually add remaining 2 tablespoons sugar and beat until soft peaks form. Fold beaten egg whites into lemon mixture in 2 additions. Divide mixture among prepared custard cups. Place custard cups in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake puddings until tops are golden and spring back when lightly touched, about 30 minutes. Remove cups from water. Serve warm or cold with whipped cream, if desired.
* you can use regular lemons if you don't have Meyers
I would take it to a community food bank, after calling to ask.
Or, to a homeless shelter food program, again after calling to ask. A church doing a Lenten fish-fry Friday sale could also use it for lemonade.
PS, I didn't give a small recipe using lemons because the poster said gallons of lemon juice. Just FYI and all. I'm also curious about how the gallons are used; cooking for crowds and all. ;)
21 Comments
Or you can use it to quick pickle vegetables. I love the pickled onions and peppers that are offered as condiments at taquerias. Or make ceviche.
Lemon chiffon cake, lemon sugar cookies, lemon custard tarts topped with fresh glazed fruit,
Lemon wedding cookies rolled in lots of confectioners sugar. BB🙂
Sticky Lemon Rolls with Lemon Cream Cheese Glaze
Makes 12 large breakfast rolls
For the dough:
2 1/2 teaspoons (1 envelope or 1/4 ounce) active yeast
3/4 cup milk, warmed to about 100°F, warm but not hot on the inside of your wrist
1/2 cup (1 stick) unsalted butter, softened at room temperature for an hour
2 large eggs
1/4 cup white sugar
2 teaspoons vanilla extract
1 lemon, zested
4 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
For the sticky lemon filling:
1 cup sugar
1 lemon, zested
4 tablespoons (1/2 stick) unsalted butter, very soft
1/4 teaspoon powdered ginger
1/8 teaspoon freshly ground nutmeg
1/4 cup lemon juice, from 2 lemons
For the lemon cream cheese glaze:
1 lemon, zested and juiced
4 ounces cream cheese, softened
1 cup powdered sugar
Make the dough: In the bowl of a stand mixer, sprinkle the yeast over the warmed milk and let it sit for a few minutes or until foamy. Using the mixer paddle and with the mixer on low speed, stir the softened butter, eggs, sugar, vanilla, lemon zest, and 1 cup of the flour into the milk and yeast mixture. Stir in the salt and nutmeg. Stir in enough of the remaining flour to make a soft yet sticky dough. Switch to the dough hook and knead at low speed for about 5 minutes, or until the dough is smooth, pliable, and stretchy. Lightly grease the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise for 1 hour or until doubled.
No stand mixer? If you do not have a stand mixer, mix the ingredients by hand in a large bowl, then turn the sticky dough out onto a lightly floured surface. Knead the dough by hand — see this video for explicit instructions — for 5 to 7 minutes, or until the dough is smooth, pliable, and stretchy. Put back in the bowl to rise.
Make the sticky lemon filling: While the dough is rising, rub the lemon zest into the sugar with the tips of your fingers until well combined. Add the butter and beat together with a hand mixer (or in the bowl of a stand mixer) until it is thick, whipped, and creamy. Add the ginger and nutmeg. Slowly add the lemon juice and whip. It should be a thin yet still creamy mixture of butter and sugar. Refrigerate for at least 1/2 hour, or until you are ready to assemble the rolls.
Assemble the rolls: Lightly grease a 13x9-inch baking dish with baking spray or butter. On a floured surface, pat the risen dough into a large yet still thick rectangle — about 10 x 15 inches.
Spread the dough evenly with the sticky lemon filling. Roll the dough up tightly, starting from the top long end. Stretch and pull the dough taut as you roll, to keep the lemon filling inside. Cut the long dough roll into 12 even rolls and place each in the prepared baking dish.
Cover the rolls with a towel and let them rise for 1 hour or until puffy and doubled.
Make-ahead instructions: You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap or a towel, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour before proceeding with baking.)
Bake the rolls: Heat the oven to 350°F. Place the risen rolls in the oven and bake for 35 minutes or until a thermometer inserted into a center roll reads 190°F.
Make the glaze: While the rolls are baking, prepare the glaze. In a small food processor (or with a mixer, or a sturdy whisk), whip the lemon juice and cream cheese until light and fluffy. (Reserve the lemon zest.) Add the powdered sugar and blend until smooth and creamy.
Glaze the rolls: When the rolls are done, smear them with the cream cheese glaze, and sprinkle the reserved lemon zest over top to garnish. Let cool for at least 10 minutes before serving, but do serve while still warm.
LEMON PUCKER COOKIES
Makes about 64
1/4 CUP LEMON JUICE (about 4 lemons)
12 TBSP. UNSALTED BUTTER, (no substitutions)
2 1/4 CUP FLOUR
1/4 tsp. BAKING SODA
1/4 tsp. SALT
1 EGG
1 EGG YOLK
1 CUP SUGAR
4 tsp. LEMON ZEST
LEMON CURD (optional)
Heat the juice in a non- reactive pan (stainless steel not aluminum) on high about 5 minutes, until thick and syrupy. Reduce to 1 TBSP. Add butter and stir until melted. Remove from heat. Set aside. Beat egg, sugar and yolk until well blended. Stir in butter mixture and lemon zest. Combine dry ingredients. Add flour mixture to batter and stir until just incorporated. Chill 20 minutes. Roll between sheets of wax paper to 1/8 in thick. Cut with a 2 - 2½ inch round cutter. Place on an un-greased cookie sheet and bake 6 -7 minutes at 400° F. until the edges are light brown. Remove from pan and sprinkle with powdered sugar.
* This pucker cookie is the result of an extensive search for a really strongly flavored lemon cookie. I have tried countless recipes that say “lemon flavored” but the end result is but a mere whisper of the flavor - until now.
* The intensity of these cookies can be heightened if you spread lemon curd between two cookies and make them sandwich style.
* Key limes can be substituted for the lemons if desired.
** A good way to get citrus peel from the grater is to use a toothbrush.
LEMON MOUSSE
Serves 6 - 8
2 tsp. UN FLAVORED GELATIN
½ CUP FRESH LEMON JUICE
1 TBSP. GRATED LEMON PEEL
1 CUP SUGAR
4 LARGE EGGS, separated
1 tsp. VANILLA EXTRACT
1/4 tsp. CREAM OF TARTAR
1 CUP HEAVY CREAM
1 GRAHAM CRACKER CRUST, well chilled/frozen
Sprinkle the gelatin over 3 TBSP. Cold water in a small dish. Set aside for at least 5 minutes, without stirring, to soften the gelatin. Bring lemon juice, zest, and ½ cup of sugar to a simmer in a small non reactive pan (stainless steel, no aluminum or copper.)
Place egg yolks in a small bowl. Slowly pour hot lemon mixture over them, whisking constantly. Return the mixture back to the sauce pan and cook over a low heat, stirring constantly and reaching all over the bottom of the pan to avoid scorching. Cook and stir until mixture just begins to simmer. Remove from heat. Pour into a large clean bowl. Whisk in softened gelatin and vanilla extract. Let cool to room temperature before completing mousse.
In a clean, dry mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually sprinkle remaining sugar over whites, beating on high speed until whites are stiff but not dry. Fold one-fourth of beaten whites into lemon mixture. Scrape remaining whites onto the top of mixture; set aside while you beat the cream. Immediately beat the cream in the same bowl used for the egg whites. Beat until soft peaks form (do not over beat or mousse will have a granular texture.) Fold beaten cream and egg whites into lemon mixture until completely combined. Pour mousse into a chilled pie crust. Refrigerate until set, about an hour or so.
Meyer Lemon Cake
For the Cake
2 1/2 cups granulated sugar, divided use
1/3 cup grated lemon zest (6 to 8 large Meyer lemons)
1/2 pound (2 sticks) unsalted butter, at room temperature
4 large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup freshly squeezed Meyer lemon juice, divided use
3/4 cup buttermilk, at room temperature
1 1/2 teaspoons pure vanilla extract
For the Cream Cheese Icing
8 ounces cream cheese, at room temperature
2 cups confectioners’ sugar, sifted
2 tablespoons milk
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
Directions:
Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. Line the bottoms of both pans with parchment paper.
In a medium bowl, combine 2 cups of sugar and lemon zest with your fingertips until moist and fragrant.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream the butter and lemon sugar mixture until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, one at time, mixing thoroughly after each addition.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the prepared pans, smooth the tops, and bake for 45 minutes to 1 hour, until a toothpick inserted into the center comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a baking sheet; spoon the lemon syrup over them. Allow the cakes to cool completely.
For the cream cheese icing: Beat together cream cheese, confectioners’ sugar until smooth. Add milk, lemon juice, and vanilla extract, Continue beating until smooth. If the mixture is too thick, gradually add a little more milk 1 teaspoon at a time until you reach the desired consistency. Spoon cream cheese icing over the tops of the cakes.
Notes:
Meyer Lemon Bread is best served the day it is made, but it will store at room temperature in an airtight container for up to 2 days or frozen for up to 3 months. Top with cream cheese icing before serving.
Tender chicken in a lemony broth with orzo pasta, carrots, onions, celery, and baby spinach. This has quickly become one of my family's very favorite soup recipes."
Ingredients
8 ounces orzo pasta
1 teaspoon olive oil
3 carrots, chopped, or more to taste
3 ribs celery, chopped
1 onion, chopped
2 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
salt and ground black pepper to taste
1 bay leaf
3 (32 ounce) cartons fat-free, low-sodium chicken broth
1/2 cup fresh lemon juice
1 lemon, zested
8 ounces cooked chicken breast, chopped
1 (8 ounce) package baby spinach leaves
1 lemon, sliced for garnish (optional)
1/4 cup grated Parmesan cheese (optional)
Directions
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot.
Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.
Avgolemono soup.
Lemon honey syrup, plain or flavored, e.g. lavender or other herbs (for use on pastries or cakes)
Homemade salad dressing (Caesar-style, lemon vinaigrette, etc)
Sauces or emulsions (mayo, hollandaise)
Lemon jam, jelly or chutney
PS The mind boggles at the scale here. Is there a story about how you became the owner of "gallons of frozen lemon juice"?
These Glazed Fudgy Lemon Brownies are incredible! Soft, chewy, moist, fudgy and packed with fresh lemon flavor!
Ingredients
⅔ cup butter, softened to room temperature
1 cup sugar
2 eggs
4 Tbsp fresh lemon juice
Zest of two lemons
½ tsp salt
1 & ¼ cups all-purpose flour
FOR GLAZE:
1 cup powdered sugar
2-3 Tbsp fresh lemon juice
Zest of one lemon
Instructions
Preheat oven to 350 degrees F. Line an 8x8 or 9x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside.
In a large bowl, stir together the butter and sugar until combined. Gradually add in the eggs and stir until just barely combined - do not over mix, as this will lead to tougher brownies. Lastly, stir in the lemon juice, lemon zest, salt and flour until a soft batter forms.
Spread the batter into the prepared pan and smooth out the top. Bake for approx. 22-25 minutes, no more than that, or until the top is set and lightly golden brown. Cool completely.
Once cool, make your glaze. In a small bowl, whisk together the powdered sugar and lemon juice until a spreadable, pourable glaze is achieved. Pour over the bars and smooth out. Top with lemon zest. Let the glaze set, then cut into squares and serve.
Yield: Makes 6 servings
Ingredients
1/2 cup plus 2 tablespoons sugar
3 large eggs, separated
1/4 cup all purpose flour
1/4 cup fresh Meyer lemon juice
2 tablespoons fresh regular lemon juice
2 tablespoons finely grated Meyer lemon peel
3/4 cup plus 2 tablespoons whole milk
1/4 teaspoon salt
Whipped cream (optional)
Preparation
Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Combine 1/2 cup sugar, egg yolks, flour, lemon juice, and lemon peel in large bowl; whisk until well blended. Whisk in milk.
Using electric mixer, beat egg whites and salt in medium bowl until frothy. Gradually add remaining 2 tablespoons sugar and beat until soft peaks form. Fold beaten egg whites into lemon mixture in 2 additions. Divide mixture among prepared custard cups. Place custard cups in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake puddings until tops are golden and spring back when lightly touched, about 30 minutes. Remove cups from water. Serve warm or cold with whipped cream, if desired.
* you can use regular lemons if you don't have Meyers
Or, to a homeless shelter food program, again after calling to ask. A church doing a Lenten fish-fry Friday sale could also use it for lemonade.