My family just picked a shitload lemons from trees in our backyard.

make a few batches of lemon cheese

>>7086532
They work great in lieu of vinegar for dressing salads. Make a salad of chopped romaine, scallions, feta and fresh dill. Dress with lemon juice and olive oil.

Also look up preserved lemons. East to make and useful in Moroccan cooking.

Lemon herb confit

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>>7086532
Lots and lots of lemonade

Citron confit (lemon confit, I think)

Limoncello

When life gives you lemons...

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>>7086545
this, I make it every year with lemons off my tree. I have batches sitting that date back 5 years at this point, the longer you let it sit the better it gets

>>7086532
>Lemon curd
>Lemon cookies
>Lemon meringue pie
>Lemon cake
>Simple fish preparations
>Preserved lemons
>Limoncello
>Lemon shaker pie
>Lemon bars (one of my favorites)
>Avgolemono

Lemons are one of the easiest and most varied things you can use.

Also, I use lemon in my French toast. Add the juice of two lemons into the dredging liquid, along with eggs, milk + buttermilk (or cream), vanilla, cinnamon, nutmeg, tbsp of flour, and a tbsp of triple sec (you could also use brandy of some kind, I've used red wine in the past). Fry in butter till golden, then top with more butter, a little more lemon juice, lemon zest, your sweetener of choice (honey is GOAT), fresh fruit, and powdered sugar. Wa la.

>>7086545
Thirding limoncello. Limoncello is the best use of lemons.

Lemons can be preserved in salt water, it's a thing used in a lot of Moroccan cooking. Look it up, it's pretty easy.

>>7086532
Peel them and eat them like an orange.

>>7086532

I go through a dozen, or so, lemons a week because I drink water throughout the day, instead of soda, and I add the juice of a quarter lemon to each glass for flavor.

Infinite lemonade.
Also, infinite vodka garnishes.

>>7086532
Eating them.

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>>7086532
Lemon pudding.

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>>7086532

Moist lemon cake, lad.

>2 eggs
>2.5 dl sugar
>150g butter
>1 tsp vanilla sugar
>1 lemon
>1.5 dl white flour

>whip egg n sugar smooth
>melt butter and stir
>grade lemon zest, add and add the juice
>toss with the flour
>bake in buttered pan for 35 min at 150°C
>let chill in fridge until completely cooled
>serve with lightly whipped, unsweetened cream

Fuckin' great. And no, I won't convert this to potato units, fuck off and join the 21st century.

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L I M O N C E L L O

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the legendary Montgomery pie

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>>7088074
>Moist

>>7088115

Yeh, basically it won't hold its shape unless it's cold. Juicy as fuck.

>>7088115
>>7088130

I guess maybe "gooey" would be a better word than moist. Still, fucking try it bitches, thank me once you've stopped cumming uncontrollably.

>>7086575

I love doing this

>cumming uncontrollably
I love doing this

>>7087862
>>7088074
Both look really good. I may try the cake this weekend if I have time with the other stuff I'm already making.

Paint them orange, go to a kids soccer match on the weekend and feed it to them at half time

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Make a shit ton of lemon curd and can it.

Lemonjello

>>7088231

When I was a kid I always ate lemons fresh cut during soccer practice. the coaches would have a big tub of icewater and lemon quarters and I'd fish out a half dozen or so and eat them down to the rind.

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you can mix the peels from the lemons with sugar and make jelly to spread on toast

its a good way to use something that would otherwise get thrown into the trash

Lemon Marmalade, extremely tasty on anything you'd used other preserves for.

>>7086532
lemonade. drink it like you would water and you can easily get through 10 lemons a day.

>>7086532
> asking for lemon-aide

>>7086532
Icecream just delicious

>>7086553
Drunktard detected

Juice a fuckton of them and freeze it. Now you're set for lemon juice for fucking ever.

Cocktails
Dressings and marinades
Seafood
Tartar sauce
Lemonade
Soups (my grandmother used to make a lemon and garlic soup with dill that could wake the dead)
Vodka infusions
Canning

>>7086545
This

Apply it to leftovers that don't already have lemon.

>>7086532
I guess it's basically lemonade, but I don't like calling it that. I don't use sugar. Just one lemon a day squeezed into a large glass with water. It's very good for your health, especially your skin.

Otherwise, Moroccan style preserved lemon is great, you basically just squeeze and mash them up with some salt.