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Thursday, November 14, 2013

Call for Recipes: When Life Gives You Lemons, Make Lemonade and Lots of Other Stuff, Too.

I’ve been totally neglecting my blog this week. I’ve been sick. Yep, I’m making excuses. Everyone feel sorry for me now. No, really, DON’T. But I do miss you all!

call for recipes: lemon recipes |

It’s been a little while since our last Call for Recipes, so I think it’s time for another! And, today’s theme is LEMONS!

Our neighbors graciously gave us a big bag of lemons from their tree in Palm Desert. In addition to the gifted lemons, my own lemon tree is about to burst forth with fruit. I have a feeling the Maynards are going to have a lot of lemons in our near future.

call for recipes: lemon recipes |

To save my family from being served only lemons on Thanksgiving, I need you to share your best lemon recipes! I already put a call out for ideas on Facebook, which was incredibly helpful. However, it made me think we need a place to share actual recipes with one another. So, here we are!

Share your favorite lemon recipes! Savory, sweet, cleaning “recipes,” anything! Feel free to type out the recipes or just share links, anything is game!

I’ll start with my delectable lemon bars. Now, your turn!


  1. Oh my dear Jane, I have enough lemon recipes for 10 lemon trees! 😉 But let’s start with my Lemon Crepes with Raspberry Sauce?! They are wonderful!

  2. Jane you are speaking my language right now. I love lemon, particularly Meyer Lemons. I cannot get enough of them.

    Here’s my link to Meyer Lemon Parfaits. They are super sunny and just delicious.

    I also make Meyer Lemon Sugar and use it for baking, or sprinkling on grapefruit. Here’s the link to that.

    I could go on all day but I think two is plenty, lol. There’s just something about lemon that makes me happy and think of spring. Which is nice since my deck is covered with snow right now.

    I need to try those lemon bars. I always think of my childhood when I make lemon bars. Yours are gorgeous.

  3. 4
    Emily Wells

    Lemon Butter Chicken

    4-6 boneless skinless chicken breast halves (if you use free range/organic chicken, they’re a bit smaller, so use 6. If you buy regular Tyson, etc. chicken, they’re enormous, so you’ll probably use 4)
    Dijon mustard
    Dry bread crumbs
    1 stick butter (do NOT substitute margarine, olive oil, or any other fat. You *must* use butter for the recipe to turn out!)
    Juice and rind of one large lemon
    Salt to taste
    Cooked pasta of your choice (I prefer fettuccine)

    Trim chicken breasts and pound the thicker side of the breast lightly so that the entire breast is the same thickness. Brush both sides liberally with dijon mustard and dredge in bread crumbs, coating well. Place in a well greased 13×9 baking dish.

    Melt the butter, lemon juice, lemon rind and salt to taste in a sauce pot. Pour evenly over chicken. Bake in a preheated 375 degree oven for 45 minutes, basting every 15 minutes.

    By the time the chicken is done, some of the butter will have browned nicely and formed “crunchies” (What my kids call them!) in the bottom of the baking dish. Remove the chicken to plates, and scrape the butter and browned bits into hot, cooked fettuccine. Toss well until cooked pasta is thoroughly coated and serve.

    This is so so so good!

  4. 5

    Of course, collect lemon recipes. But for the majority of your harvest I would suggest that you zest….juice….and freeze!

  5. I love lemons… and lemon desserts! =)

  6. 9

    I adore lemon, especially desserts! The Lemon tarts at Thanksgiving as a child were always my favorites 🙂 Here’s a few of my faves:

    Lemon Bars with Sweet Sour Cream Topping

    Lemon Rosemary Olive Oil Cake

    Lemon Cornmeal Cake with Blueberry Sauce

  7. Yummy! I do have a weakness for lemon anything! 🙂 These are a family favorite:

  8. I love lemons in a lemon mint mojito. Perfect way to kick off a Thanksgiving dinner!!

  9. P.S. I’m always happy to come by and take any extra lemons off your hands!!

  10. 17

    LEMON SPAGHETTI. Sounds weird, but it’s the JAM. Original recipe by Jamie Oliver.

    – 1 pound spaghetti
    -1/2 cup good olive oil
    – 1/2 cup freshly grated parmesan cheese
    – big handful of fresh basil, chopped
    – really big handful of fresh arugula, chopped or whole
    – the juice of 3-4 lemons ( i use 4)
    – zest of 1 lemon
    – salt and pepper to taste

    Cook spaghetti to al dente firmness. Drain very well and quickly toss in all ingredients while pasta is hot. Serve immediately. If you like meat, serve this along side a zesty lemon pepper chicken breast. Try it!

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