Could I have some big lemons instead??

-Sassy Water (see link below) - I made this frequently this summer when cucumbers were so plentiful, along with fresh mint from the garden. I also added peach flavored tea bags (or other flavored herb/tea blends) to the mixture for a different flavor.

-Lemon Bars
-Lemon Curd
-Lemon Pound Cake
-Lemon Pudding

-Grainlady

Here is a link that might be useful: Sassy Water

I'm sure you'll get some good suggestions, but I'd also recommend checking out the linked thread for ideas. I can vouch for the frozen cream sandwiches.

Good luck with your lemon - doesn't sound fun.

Here is a link that might be useful: Lemon Cookalong

There are so many good recipes featuring lemons, you'll be bombarded by them. Here are only a few of my favorites.

There were too many photos here to post, so I'll provide a link instead Lemon-Poppy seed Cake, Steamed Lemon Pudding, Lemon Buttermilk Ice Milk and Lemon Cream

Avgolemono Soup is another favorite.

Sol

The first link is for making/using lemon curd:

http://ths.gardenweb.com/forums/load/cooking/msg0117114015932.html

This one is for making/using limoncello:

http://ths.gardenweb.com/forums/load/cooking/msg0323334527237.html

Here is a recipe from 2011 for a pudding cake--looks good!

Posted by doucanoe (My Page) on Sun, Jan 23, 11

Made these last night, a light, elegant, and as it turns out, a super easy and wonderful dessert! Made six, brought the remaining four to my mom's for dinner tonight with mom and my sister. Still fabulous! If you are looking for something ridiculously easy, super good and actually not too bad as far as calories and fat, this is a keeper recipe!

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Meyer Lemon Pudding Cakes

1/3 cup sugar
1/4 cup sugar, plus additional for ramekins
1/4 cup all-purpose flour
1/4 teaspoon salt
2-3 Meyer or regular lemons
3 large eggs, separated
2 tablespoon butter or margarine, melted and cooled
1 cup whole milk
1 pint raspberries, for garnish
Fresh mint sprigs, for garnish

Preheat oven to 350 degrees F. Grease eight 4- to 5-ounce ramekins; sprinkle with sugar to coat bottoms and sides. Shake out any excess.

In small bowl, whisk flour, 1/3 cup sugar, and salt. grate 1 1/2 tablespoons peel and squeeze 1/2 cup juice. In large bowl, with wire whisk, beat egg yolks and lemon peel and juice. Whisk in butter and milk. Gradually whisk in flour mixture.

In another large bowl, with mixer on medium speed, beat egg whites until foamy. Gradually beat in remaining 1/4 cup sugar until soft peaks form when beaters are lifted, about 2 to 3 minutes.

Add one-third beaten whites to yolk mixture and, with rubber spatula, stir gently until incorporated. Gently fold in remaining whites until just incorporated. With ladle, divide batter evenly among prepared ramekins.

Arrange ramekins 1 inch apart in large (17-inch by 13-inch) roasting pan. Fill pan with enough hot water to come halfway up sides of ramekins. Carefully transfer pan to oven and bake 30 to 35 minutes or until cakes are golden brown and tops rise 1/2 inch above rims.

Cool cakes in pan on wire rack 5 minutes. With sturdy metal spatula, carefully remove ramekins from pan with water and transfer to wire rack to cool 15 minutes longer.

Run thin knife around edge of 1 ramekin. Place small serving plate on top of ramekin and invert plate and ramekin together; remove ramekin. Repeat with remaining ramekins. Garnish each cake with a couple of raspberries and a mint sprig; serve warm.

Recipe for Lemon Brownies from a lady I really miss!

Lemon Brownies
Marilyn-Cooking Forum

1 1/2 cup all-purpose flour
1 1/2 cup sugar
1 teaspoon salt
1 cup (2 sticks) butter; room temperature
4 eggs
Juice from 1/2 lemon
Zest from 1 lemon
1 cup powdered sugar
2 tablespoons fresh lemon juice
Additional lemon zest for garnish

Preheat oven to 350�. Grease and flour the bottom only of a 9X13X2-inch baking pan. In a mixing bowl, stir together flour, sugar and salt; add butter. Stir together eggs, juice from 1/2 lemon and zest from 1 lemon; stir into batter and pour into prepared pan. Bake for 30 minutes or until set. Remove from oven and cool on a rack.

When brownies are cool prepare glaze by stirring together powdered sugar and 2 tablespoon lemon juice; drizzle over brownies and sprinkle with additional lemon zest.

Another goodie from about the same era:

GLAZED LEMON LOAF WITH RUM
==================================
Note: This cake is also nice with the addition of poppyseeds. Make sure the poppyseeds are not stale.

4 cups all purpose flour 3 tablespoons baking powder
1 teaspoon salt 1 3/4 cups cup sugar
2/3 cups melted butter 4 eggs, lightly beaten
1 1/2 cups milk 1/2 cup rum
Grated zest of a lemon 1 tablespoon real vanilla

Lemon Glaze
4 tablespoons icing sugar (powdered)
2 tablespoons rum
2 tablespoons lemon juice
Preheat oven to 350°F. Lightly grease 3 or 4 loaf pans (depending on size) Into large mixing bowl, sift together flour, baking powder, salt and sugar.
In separate bowl, blend butter, eggs, milk, rum, lemon zest and vanilla.
Add the liquid ingredients all at once into dry ingredients. Blend just
until moistened. Turn into prepared pans and tap pan to smooth out mixture.
Bake 60 to 65 minutes, or until toothpick inserted into centre comes out
clean. Let cool slightly in pan, and then remove and place on a wire rack
to cool. Poke top in several places with a toothpick and brush with lemon
glaze while still warm.
Glaze,
Blend ingredients until sugar is dissolved.
Servings: 4

Of course there is my all time favorite, lemon meringue pie. I also make the lemon brownies, I love them, but I add a half teaspoon of baking soda to lighten them up. They are more like cake than brownies when I do that, though.

I love lemon and my secretary made lemon bars for my birthday every year instead of cake. I use Colleen's lemon butter made in the microwave as cake filling, and I make lemon blueberry muffins.

Another past member that I miss a lot, Carol/Dishesdone, posted this recipe:

Lemon Custard Cakes

Unsalted butter, room temperature, for custard cups
3 large eggs, separated
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 to 3 teaspoons grated lemon zest (1 lemon)
1/4 cup fresh lemon juice
1 cup milk
1/4 teaspoon salt
Confectioners sugar, for dusting

Preheat oven to 350�. Set a kettle of water to boil. Butter six 6-ounce custard cups and place in a dish towel-lined baking dish or roasting pan.

In a large bowl, whisk egg yolks and sugar until light; whisk in flour. Gradually whisk in lemon juice, then milk and zest.

With an electric mixer, beat egg whites and salt until soft peaks form. Add to lemon batter and fold in gently with a whisk (batter will be quite liquid).

Divide batter among prepared custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups. Bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes. Serve slightly warm or at room temperature, dusted with confectioners sugar. from Everyday Food

I'm sorry about your lemon problem, I have a stepmother who has also caused endless drama, family problems and financial drain since Dad's death. It's been over 5 years and it hasn't improved, so I sympathize.

You could take up drinking:

Lemon Drop Martini

1/2 oz vodka
3/4 oz lemon juice
1 tsp sugar syrup
Lemon twist for garnish

Preparation:

1.Pour the ingredients into a cocktail shaker with ice cubes.
2.Shake well.
3.Strain into a chilled cocktail glass.
4.Garnish with the lemon twist.

Annie

Joy of Cooking's Fresh Lemon Pie

Here is a link that might be useful: Fresh lemon pie

Oh, yeah, Olychick, you reminded me, Shaker Lemon Pie, yum.

Annie

This is a real popular favourite whenever I've served it.

LEMON BUNDT CAKE

1 lemon cake mix
1 instant lemon pudding mix
3/4 cup vegetable oil
1 cup milk
4 eggs
Spray a bundt pan with cooking spray and dust lightly with flour.

Mix ingredients well, pour into prepared pan and bake at 325 for 1 hour.
Let cool in pan for a few minutes, then turn out onto a cooking rack, set over a baking sheet.

Mix 1/2 cup icing sugar with juice of one lemon and drizzle over cake.

I pretty much like all lemon recipes, and I am upset at the moment because I have no ripe lemons on my trees - just a few Yuzu fruit that are just now ripening, but not really suitable for many lemon recipes. I had to buy a bag of lemons at TJ's last week-end, as I had no more lemons in the freezer. I hope to have more for freezing next season.

Here is my recipe for Tahini-Lemon sauce, which I use on falafel but can be used on cucumber salad also:

Tahini-Lemon Sauce

2/3 cup tahini
2/3 cup yogurt
1 clove garlic, crushed
1/3 cup lemon juice (about 2-3 lemons)
3 green onions, coarsely chopped
1/3 cup parsley, stems removed
dash of salt
1/8 tsp cayenne (or less, to taste)
1/8 tsp paprika
1/4 teaspoon ground cumin

Put all ingredients in a small food processor and combine until onions and parsley are finely minced. Store in the refrigerator.

I also find good lemon juice to be a critical ingredient in hummus, and my hummus is very lemony. When I have a lot of lemons on my trees, I make lemon curd more than anything else, however. I never seem to have an excess of lemons.

Lars

Classic Greek soup, avgolemono soup .

There are various recipes out there, some are complicated and others think it is chicken rice soup with a drop of lemon (wrong). Linked below is a recipe for simple, essence of, core avgolemono soup.

Basically it is chicken stock, egg whites, lemon juice, and orzo (rice-like pasta that you can probably find at a good grocery store. Rice will work in a pinch.)

Here is a link that might be useful: Recipe

Johnliu, that avgolemeno recipe is similar to what my mom & grandmother used to make. Many recipes call for adding whole beaten eggs to the hot chicken broth. But my family and all our Greek friends always whipped the egg whites separately before adding the yolks and then combining with the broth. That made for a frothy more brothy soup rather than one with a thicker, silky texture.