After I make limoncello--in addition to using the lemon juice for salad dressings, etc.--I like to think of it as my obligation to start drinking whiskey sours with a fresh sour mix made from the lemons.

You could do a lemon custard or a tart (sans crust or minimal crust, carbs). You can also freeze it for future use.

Depending on how much you have you can use it for bleach, a general cleaner or even an air freshener.

Lemon curd! And/or perhaps, Avgolemono soup.

Lemon Curd is amazing.
i always suggest it to my friends who love lemon meringue pie and they love Lemon Curd more now.

You can also Freeze the Lemon Juice in Little Ice Blocks for later use.

Also, add it to your washing water.

Make Lemonade (or any kind of juice with Pizazz)

Dying to know what sort of "Primal" you've gone since there's so many variations on this theme out there. (and people always give me a funny look when I try to explain "paleo" to them)

Oh, how funny... I have 2 "naked" lemons sitting in my fridge, too. (a tasty Chicken in Milk recipe was the culprit)

I just did the Chicken in Milk recipe yesterday, too. I think I will just juice and freeze the juice for baking.

I like using lemon juice to dress potatoes (or any vegetable, really.) Giada de Laurentiis has a recipe for a fantastic potato & vegetable salad with a lemon & oregano vinaigrette (Google it.) It won't take care of all the lemons, obviously.

Lemonade, or to flavor water (or iced tea!). Marinades? Cleaning purposes. As a drink mix. Lemon curd. Some kind of sauce for chicken or fish? Salad dressings, or hummus. Guacamole.

We juice them and freeze them in ice cube trays, then store in a ziplock bag for whatever is needed down the road...from whiskey sours to salad dressing.

Oooh! French 75s! (they do use simple syrup, though). The classic version uses Champagne, cognac, lemon and simple syrup, the new version switches gin for the cognac.

Or make spiked lemonade, maybe?

Lemon juice can be used to strip your hair of all the hair products that your shampoo doesn't get out (if you buy into that sort of thing, which I really don't), too.

I always freeze lemon juice in ice cube trays. I was just at the store and lemons are 25 cents a piece. the limoncello idea sounds great so I just reserve In Tuscany at the library and will stop and pick up lemons on the way home tomorrow!

lemon bars (zest not required) and sidecars. in fact, had exactly this for desert on sunday. glorious golden deliciousness, both of 'em.

You can make lemonade with half the sugar by adding 1/8 tsp of baking soda to it. This makes it less tart, but sometimes that's a plus! It works for lemon pies, too (or any tart pie, like sour cherry). Also a good tip if you're acid-sensitive but still love lemonade!

I segment my naked citrus and freeze them: excellent ice cubes for cocktails or fizzy water.

Thanks everyone! These are great!

The kind of "Primal" I've been following is basically what is laid out at Mark's Daily Apple: http://www.marksdailyapple.com/primal-blueprint-101/ Not the raw meat primal. I guess "Hunter/Gatherer" is a better description.

I love bread and carbs, but since I've started it I've felt so much better. I'm not a "dieter," but I could lose a few - mostly from love of cooking. This is more of a lifestyle (no counting calories), where you can just cheat a little on the things that taste best. I've upped my protein (lots of meat, nuts and eggs), cooked with lots of fatty fats (butter, bacon fat, coconut oil), and lost 12 pounds since Christmas.

I highly recommend everyone look into it, just to know what it's all about.

Sue

If you've "gone primal", how are you drinking limoncello? I don't think paleo humans had digestifs...

I'd store them and squeeze them into ice tea.

Lemon Chicken w/ Tarragon or some sort of fish stuffed with lemon slices

Well - primal man didn't have TiVo and down comforters either - I guess I'm just a rebel.

No one's perfect, and if I'm cheating, I'd rather cheat with some delicious limoncello or some fresh baked bread than with an over-processed donut or something.

You have to pick your battles.

Dr. Weil has a recipe for rosemary-raspberry lemonade that I think is really yummy and the rosemary has anti-inflammatory qualities, so it's also healthy

http://www.drweil.com/drw/u/RCP00270/rosemary-raspberry-lemonade.com

chicken 'casserole' with halved lemons (at least 2), basil and olives... I don't have the exact recipe but I'm told it's a North African dish and it's very tasty.

I would say lemon curd as well but based on your dietary preferences maybe a big batch of Balthazar's Ginger Citrus Tea is more up your alley.

I use remnants of lemons to make whiskey sours. I like to avoid using that nasty store bought mix.

My family enjoys both of these lemony meals:

10 Minute Lemon-Thyme Scallops

Lemon Garlic Chicken

I just made paneer cheese last night:

3-4 T lemon juice per quart of whole milk (yield: about one ounce of cheese per cup of milk, so use 2 quarts milk to make 8 oz. and use up about 4 of the lemons)

- strain the lemon juice
- bring the milk to a boil in a heavy pot, stirring constantly to avoid scorching
- turn heat off or to lowest possible setting, drizzle in lemon juice and stir very gently in one direction for about one minute (you should see the yellow whey separate; if not, add more strained lemon juice)
- let the curds rest and come together about 10 min
- pour into cheesecloth, rinse lemony flavor out of curds
- press for a couple of hours under something heavy

delicious fried in ghee and served with veggies. fits a low carb diet

Broccoli and green beans are amazing with lemon juice (mom did broccoli with a lemon-butter sauce, I do green beans with the juice of one lemon and some nuts or red pepper flakes.)

Chicken also is great with lemon, a thousand ways to do that.

Also, take one, slice it and drop the slices in a pitcher of water to keep in your fridge. No sugar needed.

Love the 'obligation' noralynne!

Greek avgolemono soup! 6 cups Chicken stock, a little rice (or not of your off the carbs), 2 eggs, and the juice of two lemons. You can also add chicken meat to this if you have some from the stock.

Beat two eggs in bowl with salt and pepper. Heat the stock until it simmers, turn off and let cool for a minute. Then whilst whisking the eggs, slowly add a ladle full of stock, whilst all the time whisking the egg so it doesn't scramble. Keep adding another two or three ladle fulls (still whilst whisking). The tip the egg mix back into the pot and whisk again for minute over the heat.

Oh, also, when I have leftover lemons or limes I halve or quarter them and freeze them.

They're handy to pull out for recipes that call for a little lemon juice (or a lot). They stay fresh for quite a while and they actually give up more juice after they've been frozen. Just thaw on the counter or a few seconds in the microwave first.

If you still need some ideas, check out this great recipe for preserved lemons:

http://www.nytimes.com/2010/10/20/dining/20minirex.html

And also this list of 100 things to do with lemons:

http://www.latimes.com/features/food/la-fo-meyerlemons16jan16,1,2196373,full.story

If you prefer to see the video, here's Mark Bittman making the preserved lemons and they look so yummy:

http://markbittman.com/this-weeks-minimalist-quick-preserved-lemons

I guess lemons are on everyone's mind lately. I just got an email with a list of green uses for lemons. Some good ideas, take a look:

http://www.couponsherpa.com/ask-coupon-sherpa/55-green-uses-for-yellow-lemons/