Recently we had the opportunity to contribute for a case of lemons. This made me very happy. My only issue (often) is we’re in the last half of the last semester of my son’s senior year of high school – and we are BUSY! (Really – we e-school, so life is a little extra crazy). I put the word out, and ended up splitting a case with my friend Evonne. Thankful for awesome friends – really wish I had time to use them all.
I have a plan, though. That plan includes lemon curd (crema de limone), limoncello (an amazing lemon liqueur), and pasta with a lemon and cream sauce (maccheroni all’agro). So many lemon recipes, and so little time. 😉
Here’s the plan. Hopefully it will work well for all of us. 😉
- 1 1/2 cups sugar
- 1/2 cup butter
- 4 eggs
- 1/2 cup lemon juice
- In a food processor, place sugar and 1 stick of butter, chopped into smaller pieces.
- Blend together until butter is incorporated WELL into the sugar.
- While food processor is running, add one egg at a time until well incorporated.
- Add lemon juice. Turn off processor when the batter turns a pale yellow color.
- Place in a small saucepan.
- Over medium-low heat, stirring constantly, cook until the curd thickens, about 15 minutes.
- 7 lemons
- 1 (750 ml) bottle of 100-proof vodka
- 2 cups sugar
- 2 1/2 cups water
- Wash the lemons! You don't want any dirt or waxy residue.
- Zest the lemons. It will be a lot of zest. It's ok - it's worth it.
- Place every last bit of that amazing zest in a half gallon jar.
- Pour in the bottle of vodka.
- Smell your hands. (really, it's ok, it's just that they smell so lemony and good. Probably your whole kitchen does).
- Put the lid on the jar and place in a cool dark place for at least two weeks, but preferably four.
- Juice your lemons and make lemonade! (Hey, life gave you lemons, right?)
- Combine the sugar and water in a saucepan.
- Heat over medium heat, until sugar is dissolved and no sugar crystals are hanging out anywhere.
- Remove syrup from heat and let cool completely.
- Add to lemon-vodka mixture.
- Put the mixture back in a cool dark place for an additional amount of time, at least two weeks, but preferably six.
- Strain solids from liquid and discard solids.
- Pour into amazing looking bottle of your choice and store in freezer. It won't freeze.
- Drink straight (nom!) or look for one of the million different options to use your limoncello.
- 2 cups lemon juice
- 2 cups of sugar (or to taste - I prefer a sweet lemonade, but feel free to cut this to around 1 1/3 cup)
- 8 cups water
- In a LARGE pitcher, combine all ingredients.
- Stir until sugar is dissolved.
- Serve over ice.
- 4 ounces sparkling wine (chilled), a Moscato is tasty
- 1 ounce limoncello (chilled)
- Crushed ice
- 5-6 fresh blackberries, raspberries, or blueberries
- Place a spoonful of crushed ice in a fluted glass and top with the fresh berries.
- Pour limoncello over the ice and berries.
- Top with sparkling wine.
- 2 teaspoons kosher salt
- 3 tablespoons butter
- 4 teaspoons lemon zest, finely grated
- 1 cup dry white wine
- 1 cup heavy cream, for cooking and finishing the pasta
- 1/3 cup lemon juice, freshly squeezed (about 2 lemons)
- 1 pound Maccheroni alla Chitarra, or other pasta (a very thin fettucine works nicely)
- 1 cup pecorino, freshly grated, plus more for passing
- extra-virgin olive oil
- Start water for pasta (and cook according to package directions).
- In a large saucepan, melt butter over medium heat. As butter starts to melt, add lemon zest.
- Once lemon zest starts sizzling, add wine and lemon juice.
- Cover and simmer a couple of minutes.
- Whisk in cream.
- Cook until reduced to a nice, saucy consistency.
- Add cooked pasta, stirring to coat with sauce.
- Sprinkle pecorino over the top of pasta, and toss.
- Finish with a drizzle of olive oil.
I just discovered y’all’s stash of recipes. I’m printing like crazy.
‘d really love to be able to pay via Paypal.
Just tried that lemon pasta dish. Delish!!! Also, I started the lemoncello recipe. Now to wait 4 long weeks!
WOW. I love these lemon recipes! Can’t wait to contribute for my first order here in Texas. LOVE the idea of this program and can’t wait to be part of it.
I cannot wait to try all these recipes with my case of lemons! Thinking there well be some wonderful Christmas gifts of lemoncello!