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Lemon cake, muffin, cookies?


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Can anyone help me with a recipe to use up maybe 2/3 Cups of lemon juice?

I have a few lemons in the fridge, sitting idly for two weeks now...

I am in the process of fulfilling a dream, one that involves a huge stainless kitchen, heavenly desserts and lots of happy sweet-toothed people.
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Most recipes call for using only a few teaspoons or maybe tablespoons of lemon juice .. but, if you are serious about wanting to use 2/3 of a cup? My first choice based, upon my personal preferences: Lemon Meringue Pie! :wink: and this is the recipe I cherish and always use: The very best lemon meringue pie yet! :biggrin:

Melissa Goodman aka "Gifted Gourmet"

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I've got a great lemon pound cake recipe that has a sour lemon glaze on top. It would help use up the rind as well as some of the juice. I have my recipe sized to bake in an 11x4-1/2 loaf pan and it uses 1/2 cup of lemon juice. I can resize it if necessary though. Let me know if you're interested.

Oh, or another favourite is Pierre Herme's lemon creme. Oh my goodness good!! You could use it in a layered cake or in tart shells or just eat it right out of the bowl. :raz:

Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

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^The PH lemon cream is indeed delicious, but you'll have to wait for it to cool in the fridge, ablosh, before digging in. When I made it, I started eating it right away (greedy greedy Ling, as usual) and I thought it tasted disgusting--so buttery! Like eating lemon-flavoured butter! But after sitting in the fridge, it was soooo good. :wub:

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Can anyone help me with a recipe to use up maybe 2/3 Cups of lemon juice?

I have a few lemons in the fridge, sitting idly for two weeks now...

Cook's Illustrated has several recipes that I can highly recommend. Their lemon bars are great, and so is their recipe for lemon bundt cake. One of my recent favorites has been the lemon cheesecake

"If you hear a voice within you say 'you cannot paint,' then by all means paint, and that voice will be silenced" - Vincent Van Gogh
 

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Can anyone help me with a recipe to use up maybe 2/3 Cups of lemon juice?

I have a few lemons in the fridge, sitting idly for two weeks now...

Lemon chiffon cake from Rose Levy Berenbaum. Heaven.

I second that. That's probably my favorite lemon cake.

"If you hear a voice within you say 'you cannot paint,' then by all means paint, and that voice will be silenced" - Vincent Van Gogh
 

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Can anyone help me with a recipe to use up maybe 2/3 Cups of lemon juice?

I have a few lemons in the fridge, sitting idly for two weeks now...

Lemon chiffon cake from Rose Levy Berenbaum. Heaven.

I second that. That's probably my favorite lemon cake.

Do you embellish it at all, Patrick, or do you serve it au naturel? I'm making one for an office birthday next week and am considering a simple lemon glaze.

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Can anyone help me with a recipe to use up maybe 2/3 Cups of lemon juice?

I have a few lemons in the fridge, sitting idly for two weeks now...

Lemon chiffon cake from Rose Levy Berenbaum. Heaven.

I second that. That's probably my favorite lemon cake.

Do you embellish it at all, Patrick, or do you serve it au naturel? I'm making one for an office birthday next week and am considering a simple lemon glaze.

Its great all by itself, but I have served it in slices with a little lemon cream on the plate, and a few berries, it was lemony bliss.

gallery_23736_355_1774.jpg

"If you hear a voice within you say 'you cannot paint,' then by all means paint, and that voice will be silenced" - Vincent Van Gogh
 

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Lemon cream, yummmmmmmm.  Sounds more fun than 10x sugar and lemon juice.  Do you have a recipe?

Sure. The recipe I use is Herme's. Its been posted here.

"If you hear a voice within you say 'you cannot paint,' then by all means paint, and that voice will be silenced" - Vincent Van Gogh
 

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Lemon chiffon cake from Rose Levy Berenbaum.  Heaven.

I second that. That's probably my favorite lemon cake.

Sounds heavenly... Can anyone post that recipe?

I am in the process of fulfilling a dream, one that involves a huge stainless kitchen, heavenly desserts and lots of happy sweet-toothed people.
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Lemon chiffon cake from Rose Levy Berenbaum.  Heaven.

I second that. That's probably my favorite lemon cake.

Sounds heavenly... Can anyone post that recipe?

You can find the recipe here (scroll half-way down). I usually double the zest and juice.

"If you hear a voice within you say 'you cannot paint,' then by all means paint, and that voice will be silenced" - Vincent Van Gogh
 

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01252006006.jpg

Here's a picture of me biting into a lemon chiffon cake slice! YUUUMMMY! Shared them with my family without any icing at all. They were that good! :biggrin:

Fluffy and light but very flavorful as I used twice the amount of lemon! Heehee!

I am in the process of fulfilling a dream, one that involves a huge stainless kitchen, heavenly desserts and lots of happy sweet-toothed people.
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  • 2 weeks later...

Ina Garten's Lemon Cake - though you'll need to grab a few extra lemons.

I gave this one a try yesterday. Very lemony and moist.

<img src="http://forums.egullet.org/uploads/1138980219/gallery_42447_2484_14804.jpg"></img>

<a href="http://www.leitesculinaria.com/recipes/cookbook/lemon_cake.html">Recipe here</a> if you'd like.

Edited by Beak (log)
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