Lemon and pepper on a steak. Grill it. Very tasty.
You can freeze it. It freezes fine, IME. I do it in ice-cube trays, so that gives me a handy measuring standard when I’m popping one out to use in a recipe. They come out a bit mushier than ordinary ice, but still perfectly solid.
A lemon wedge acts as a good deodorizer for you garbage disposal.
Also, feed to baby and enjoy the show.
You can sweeten and spice and use lemon juice in making some sweet pickles.
And every other cook/chef who makes rubs and marinades on a large scale. Ain’t no time for fussing with garlic cloves.
My wife is Greek, so basically every green vegetable we steam is dressed with good olive oil, lemon juice, and a dash of salt. Try it!
If it’s still too many lemons, do what Aceplace57 says and make your own lemonade. September is still summer, you know.
I’ve put a LOT of lemon down the disposal recently (after it sat too long in the fridge without its zest, and went bad) – I’m looking for something more constructive than that.
Also, just the peel, after removing the zest AND the juice, does a decent job on the disposal.
Send secret messages.
Put in on clean hair in the shower.
Beware of it getting on certain bits. Ouchy.
That’s what I came in here to say. Juice a bunch of lemons (and/or limes), measure the juice into ice cube trays in 1 TBS amounts, freeze, and then pop into a bag or plastic container. Now you have lemon juice whenever you need it - whether for cooking, or for putting in a glass of cold water on a hot day.
I can’t keep enough citrus in the house, I use it for everything.
Soup / stew needs some brightening? That’s lemon juice. Salad dressings, sauces, all things that have been mentioned above. Baked goods too. These lemon ricotta pancakes (you can skip the zest if you’ve already zested them). Homemade Ricotta is stupid easy too.
And, of course, when all else fails, cocktails. Sidecars, Whiskey Sours, Bourbon Smashes. Dozens of others, easy to google.
Mix lemon juice and an equal amount of Dawn dishwashing detergent in a spray bottle, shake (you can add a little hot water ) - it removes soap scum off a bathtub like MAGIC with not too much effort. Scrubbing Bubbles spray, Mr. Clean ‘erasers’, baking soda - none of that works so well as lemon juice and Dawn. (You can use white vinegar and Dawn, but lemon juice smells better.)
Vegan sour cream (Forks over Knives website)
1 box extra firm silken tofu
1 T lemon juice
1 T red wine vinegar (I use a scant amount and adjust up if needed)
Blend until creamy. Salt and add seasonings to taste. Use a non-silken tofu if you’d like something more like farmer’s cheese than sour cream. Surprisingly decent.
If you like tart vinaigrettes, then I think fattoush dressing calls for wpquite a bit of lemon juice.
Make lemon curd (set aside a bit of the rind for this). I saw a microwave recipe for lemon curd last week that looks simple.
My lemon curd recipe calls for equal lemon’s-worth of zest and juice. And I think it wouldn’t be nearly as good without the zest… I forgot, and added the zest late once, and it just wasn’t right. Also, making lemon curd is maybe the hardest thing I cook.
- it’s tedious to zest and juice the lemons
- it’s even more tedious to stand there and stir forever and ever, as it cooks at a low temp
- it’s fussy, and needs to be removed from the heat at EXACTLY the right time. Too early and it won’t jell properly, too late and it burns.
I adore lemon curd, but I only make it once a year, and don’t plan to do it more often.
I’ve bought lemon curd, because it was SUCH A PITA to make, and it just wasn’t the same thing. I am curious to test an easier recipe, but dubious.