I have an entire case of fresh lemon juice, and an entire case of fresh lime juice as well. Long story, but someone donated some 15 cases or so of each to the kitchen I work in, and there is only so much freezer space there.
Anyway, we can certainly make lemonade and limeade, but what else? Margaritas, I suppose? Any other ideas?
Thanks!
karol
My first thought with the lime juice, is Key Lime pie. I like it best with Key Lime juice, but have made it with regular lime. Really simple recipe, just need some condensed milk, eggs, and a pie crust.
From my Key Lime juice bottle-
I have used the entire eggs, and just the yolks only. Didn’t notice much of a difference. I also found I needed to add one drop of green food coloring to get the pie to look right. A knife inserted into the center should come out clean, and I found it takes longer than 15 min. in my oven. I also cool the pie in the 'fridge for 2 hours, for it to come out perfect. For the lemon juice, you could always make a meringue.
An excellent marinade for chicken breasts. Press some garlic into it, cover the breasts with juice, let stand in fridge for just a couple of hours, grill. YUMMY!
Make ice lime cubes (diluted) for rum and coke drinks. Just need one lime cube per drink, mixed in with the 3 or 4 regular ice cubes.
Is it frozen concentrate? or in bottles? If in unopened bottles or cans, it might be storable at room temp.
15 cases? :eek:! That’s more than I can help you with! But I did recently make up a recipe using lime juice:
Ludovic’s Chicken Tahini
2 chicken breast strips
4 tbsps tahini
basil*
1 medium-size red bell pepper
1 tsp poppy seeds
Lime Juice
1 tsp salt
1 small, or 1/2 medium, finely diced lime**
Chop chicken breast. Put on pan coated with oil, then sprinkle the peppers, and half the tahini, poppy seeds, salt, basil, and lime on it. Add lime juice to taste. *** Put in at 350F for 20 minutes. Turn chicken and put on rest of ingredients and lime juice to taste. Continue at 350 for 25 minutes or until done. Serves 1 for a complete meal, or 2 for an entree.
*or another green spice that would taste good here. It’s mainly for color.
** and as a complete hijack, if anyone could tell me how to finely dice limes, i’d appreciate it 
I can’t seem to get anywhere between “mouth-puckeringly large” and “so fine it may as well be lime juice”, but nonetheless, this is my most successful original recipe yet.
*** I’ve made this 4 times and have only used a couple ounces, so like I said might not be the best use of lime juice en masse.
Bodypoet, you can make lemon and lime curd. Easy as pie, and it should keep for a good while, especially in the freezer.
8 oz unsalted butter
1 cup + 3 T sugar
2 eggs
1/2 cup, more or less, of lemon or lime juice
cream butter and sugar. beat in eggs. add juice to taste and cook in double boiler til consistency of mayo. keeps in fridge a week or more. freezes well.
these proportions should be ok for maybe four times the volume. give it a try.
And bye everyone. I’ll miss you all. I’m turning off the Interweb at my house tomorrow. Snif. It’s really for the best but damn Ima miss it.
These recipes sound great! A marinade would be simple enough…think it would work as well for pork or steak?
Key Lime Pie–I could do that! I don’t like meringue, so I hadn’t thought of making it!
And OH! essvee!! One of my best friends absolutely adores lemon curd. What a fantastic idea!
This is, btw, fresh juice…lots and lots and LOTS of little bottles of fresh juice. We made a bunch of lemonade last night, and froze most of the rest. Now I have some ideas to play with. Thanks so much.
essvee, I’ll miss you. Hopefully you’ll return eventually.
Best,
karol
Bodypoet, lime juice is an excellent marinade for steak for fajitas.
Throw some in with some good olive oil, a little ground cumin, lots of black pepper, some sea salt if you like, and some ground red pepper (paprika or hotter).
Marinate a flank or skirt steak in it, the longer the better, as those are both fairly tough.
I like to grill mine, and then slice it up. Also grill some bell peppers, and saute some onions and mushrooms.
Warm up flour tortillas, and serve with grated mexican cheese, salsa, sour cream, squeezed lime, and avocado.
I like lime juice so much that I throw it in practically anything. Yes, it’s good with pork roasts too, or on a roast turkey or chicken.
I’ve never tried it myself, but mostly just because of the lack of a large quantity of citrus juice…
I second the lime curd suggestion. On buttered toast, or with yogurt, or layered in trifle. Yum. I made lime curd a little while ago. It was great.
It just occurred to me that beans cooked with lime or lemon juice and different herbs would be wonderful hot or cold in a salad. Black or pinto beans with lemon and sage and olive oil, or lime, cumin and chiles, or rosemary and lemon beans topped with sauteed chicken breast.
Hmm.
goes to check pantry