Hiya. I recently made several recipes that required lemon zest and find myself with a bowl full of zested lemons. What do I want to make with all of this juice that isn’t lemonade or a lemony margarita? Ideally not any kind of beverage. Do you have any tried and true recipes to recommend? Otherwise, I’m breaking out the tequila…
Gin. Tom Collins, Bee’s Knees, French 75…
Or make everyone’s favorite — the NYT lemony shrimp & white bean stew.
Posset. Piccata. Greek lemon potatoes. Lemon curd.
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Might make sense to consolidate these two threads, no?
You can freeze the juice in small 1/2 cup containers for later use as well.
But a lemony sauce for sauteed shrimp or scallops, a lemony salad dressing, lemon-garlic chicken wings, lemony pasta with chicken, as suggested by linguafood, Lemon Posset.
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One of Britain’s most delicious cakes, Lemon Drizzle Cake
lemonopita
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I’d like to add Peanut Butter Lemon Chicken, Coconut Lemon Chicken, and Lemon Crinkle Cookies (mine didn’t look like the “Preppy Kitchen” picture), but they were still quite tasty!!
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We freeze lemon and lime juice in spice jars. Pull them out when needed.
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I use Tupperware Midgets, a bit more than 2 Tbsp. each. They stack nicely in the freezer door.
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Freeze in ice cube trays, pop 'em out, and store in zip bags in the freezer. A couple of cubes per piccata recipe (for two) work just fine.
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That’s what I do, at least when I’m “on top of things”. I’m about to get on top of things since I threw away about five moldy lemons yesterday. 
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April Bloomfield Lemon Caper dressing, which then can be used on salmon or in a grain salad or for lemony noodles.
Hollandaise sauce for eggs benedict or asparagus.
Lemony Greek roasted potatoes. This is one recipe, at Allrecipes
I most often just juice the lemons into a ziploc bag and freeze flat. Break off chunks of 3 T. for “juice of 1 lemon” in recipes, 1 tsp when just a bit is needed.
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Lots of great ideas here. Thanks, everyone!
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