The limoncello sounds wonderful. I use a ton of mine in cooking. Zest and juice. I seem to add to anything/everything even if not called for in the recipe and family loves it. I make lemon sorbet, lemon cherry ice milk, tabouili with whole wheat berries, lemon vinagrette for our winter lettuce, lemonade. I have a wonderful tuna salad in olive oil/lemon juice from Rachel Ray which is amazing. 2 years ago when I got married I made our wedding cake and must have used at least 100 lemons for it. It was lemon cake with blackberry/lemon curd, had a lemon simple sugar moistening syrup, lemon cream cheese frosting. (don't recommend cream cheese frosting a wedding cake, it melts under lights, argh!!!)Everyone said it was the best cake they ever, ever tasted. Not just wedding cake, best cake ever. I tend to find a base recipe for anything and just start changing it to suit my needs and taste. Like this morning. Made a baked french toast. Took a base recipe but the final product was nothing like the recipe. It had baked apples, raisins like the recipe but the bread was whole wheat rolls instead of french bread and I added a lemon to the apples. Yum, yum!!! I keep planning to freeze lemons at the end of the season but so far haven't had that many left. I have three full size trees. This year they look healthier so I might have enough to freeze some. Hope so! I really miss them the off season.

I used bought lemon curd a couple of years ago, and asked the same question! Readinglady posted this recipe for use with orange curd. YUMMM. Chocolate Orange Paradise Bars from Rose Levy Beranbaum's "Rose's Christmas Cookies" posted by readinglady Chocolate Shortbread: 10 tablespoons unsalted butter 1/3 cup powdered sugar 1/3 cup granulated sugar 1/4 cup unsweetened Dutch process cocoa 1 cup bleached all-purpose flour Orange Curd: 1 cup fresh squeezed orange juice 4 tablespoons unsalted butter, softened 4 large egg yolks 1/2 cup sugar pinch of salt 2 tablespoons grated orange zest Orange Chocolate Topping: 1 ounce bittersweet chocolate, finely chopped 2 tablespoons heavy cream 1 1/2 teaspoons Grand Marnier Base: In medium bowl, whisk together sugars and cocoa. Add flour. Cut in butter, as for piecrust, until no dry particles of flour remain. Mixture should be small, crumbly pieces. [This step can also be done in the food processor, using cubes of chilled butter.] In a large bowl or a plastic bag, press mixture until it holds together, then knead lightly to form a dough. Place 1 oven rack in the middle of the oven. Preheat oven to 325 degrees. Line an 8x8" baking pan with heavy-duty foil. Pat the dough into prepared pan. Use a fork to prick dough all over. Bake for 45 minutes. While the shortbread is baking, prepare the Topping. Topping: Pour the orange juice into a greased heatproof measure. Microwave on high until it is reduced to 2 tablespoons. This will take about 15 minutes. Watch closely toward the end as the juice gets very syrupy and reduces quickly. Stir the butter into the concentrated orange juice. In a heavy saucepan, beat the egg yolks and sugar with a wooden spoon until well blended. Stir in the orange mixture, salt and orange zest. The mixture will be very thick. Cook over low heat, stirring constantly, for about 3 minutes or until it pools up on surface when dropped from a spoon. (A candy thermometer will read 155-160 degrees) It must not be allowed to boil or it will curdle. Whenever steam occurs, remove the pan briefly from the heat, stirring constantly to prevent boiling. When the curd has thickened, pour it at once into a bowl. When the shortbread is baked, remove it from the oven, lower the temperature to 300 degrees, pour the orange curd on top of the shortbread and return to oven for 5 minutes. Cool completely in the pan on a wire rack. While this is cooling, prepare Orange Ganache Lace Topping. Topping: In a small bowl, place chopped chocolate. In microwave or saucepan, bring cream to the boiling point. Pour it on top of the chocolate and stir until smooth. Cool to room temperature and stir in the Grand Marnier. Pour the mixture into a quart-size resealable bag and close securely. Set aside. When the orange curd-covered shortbread has cooled, cut off a small corner from the bag. Drizzle swirls of chocolate over the top of the orange curd. (Save any leftovers for ice cream.) Before the chocolate drizzle sets, use the foil to lift out the shortbread onto a cutting surface. Use a long, sharp knife to cut the shortbread into thirds, then in six the other way. Wipe the blade after each cut. Store in an airtight container at room temperature, or in the refrigerator or freezer. Keeps 3 days at room temperature (individually wrapped in plastic), 3 weeks refrigerated (also individually wrapped) or 3 months frozen. Note from Readinglady's post: Personally, I can't imagine this lasting 3 weeks in the refrigerator. I hope you enjoy it. Let us know how it works with the bottled curd. I believe I ended up using it in a recipe Ann-t posted for Shortbread Tarts with Lemon Filling Posted by ann_t Source: Appeal Magazine Shortbread crust 1 cup butter softened 1/2 cup icing sugar 1 1/2 cups all-purpose flour 1 Tablespoon Cornstarch Filling 1/2 cup fresh squeezed lemon juice 1 Tablespoon grated lemon zest 1 cup granulated sugar 3 eggs well beaten 1/2 cups butter at room temperature Preheat oven to 325¢XF. Combine shortbread ingredients in the bowl of an electric mixer. Mix to form dough. Divide dough into 24 pieces. Pat each portion of dough into a 1 1/2" (4 cm) tart tin, using your fingers to shape it into a shell. Prick the bottom of each tart with a fork. Bake 10 minutes and then prick bottoms again as the shells puff up. Bake an additional 10 minutes. Remove from oven and allow tarts to cool on a wire rack before filling. To prepare lemon filling, combine juice and zest in a double boiler. Whisk in sugar, eggs and butter, blending well. Place over gently boiling water and whisk constantly until mixture thickens. Cool before using to fill tart shells. Lemon filling can be prepared ahead of time and stored in the refrigerator. Note from Thibeault¡¦s Table: I did not cook using a double boiler. I added the juice, zest, sugar and butter to the pot and brought to a boil. Then I beat the eggs and added some of the hot mixture to the eggs to temper before adding this egg mixture to the pan. I continued to stir over low heat until the mixture thickened. These were wonderful. My pics weren't very good, so I found the ones Ann took of her tarts on Thibeault's Table. Thanks Ann, for sharing!!

It worked beautifully! In addition to using the tartaric acid instead of lemon juice, I heated the cream/milk very very slowly, in a new larger double boiler (it is very hard to find a double boiler that will hold 2 quarts This one is marked 8 cups but that would be to the brim. I used 4 cups cream and 3 cups whole milk. ). It took almost 45 minutes to come up to 190 F. I did it while doing other work in the kitchen, so I was not standing over it. I might have done that too slowly, but I was playing it safe. I stirred very gently. In addition, I heated the water the tartaric acid was dissolved in. I dribbled that in while stirring. The cream/milk did not make the rapid break into whey and “shreds” like last year. Instead, it slowly formed soft, fluffy curds. Visually like very small curd cottage cheese. But fluffier. Most recipes call for immediate draining. If I had done that, I would have lost most of my volume. A few called for refrigeration over night, or 10-12 hours first. I did that. Much more of the cream/milk solution were solids by then. In the morning of the next day, I poured it into my cloth lined colander, set over a bowl, and put back in the refrigerator. Mid afternoon (~ 7 hours later), I had a couple of cups of whey. Regardless of what any of the recipes say, I have always found these to produce a lot of whey. I hung the bag then (outside the refrigerator) to continue dripping with more pressure. Overnight in the frig again. I think it has exuded all the whey it will. It is hung now. Squeezing produces nothing, though it might a bit when it warms up. Total whey is about 3 ½ cups, guesstimating, out of 7 cups cream/milk to start with.(BTW, the whey is delicious to drink. It’s hard to describe the taste. It’s got a slight sour cream tang) My daughter and I will be making the tiramisu tonight.

As another side note, I have served reconstituted dried fruit compote as a dessert with a Greek meal. I topped it with warm vanilla pudding, which I made with milk, but I have also made it with soy milk. The squash gratin comes from a book my late mother gifted me, "Williams and Sonoma Vegetable" cookbook. Sort of a cross between a coffee table picture book and cookbook. It calls for "pumpkin" but I usually use another type of squash and I can rarely find good meaty pumpkins at the store. Hubbard squash would be fantastic in this dish. I think I usually make it with butternut squash though. Delicata would be an interesting experiment. Pumpkin Baked with Tomatoes and Rosemary Bake at 350 so start preheating the oven before assembling the gratin You will need an 11 or 12 inch square pan or a 13x9 inch pan. You could probably use a round pan, but you need at least 3 inches on the side of the pan. 1 baking pumpkin or winter squash, 2 lbs. 4 TBLSP extra virgin olive oil Salt and freshly ground pepper 1 yellow onion chopped 3-5 cloves garlic 2 cans, 12 oz. each, diced tomatoes (not petite diced. Stewed would even work) Pinch of sugar 1-2 tsp. fresh rosemary, minced. Use HALF of that if using dried Peel the squash and slice into 1/2 inch thick slices. Heat 3 TBLSP of the oil in a heavy nonstick pan and in batches, lightly sautee the pumpkin in single layers. Do this in batches to make sure the squash doesn't get mushed and gets evenly browned. Season with salt and pepper and transfer to a platter on hold. Add the rest of the oil to the pan and do the onions, add the garlic in the last minute or so to lightly brown and then the tomatoes. Continue to cook until it forms a thick sauce. Stir in rosemary and remove from the heat. Layer the baking pan with layers of squash topped by tomato sauce. Start with 1/3 of the squash, 1/3 of the sauce and finish with a final layer of sauce. Drizzle lightly with more olive oil. Bake until the top is lightly glazed and browned in spots and the pumpkin is tender when pierced with a knife. Should take 35-45 minutes but check after 25 minutes as ovens and squashes and pan sizes may vary. Remove from oven and cool a bit to set. Can serve warm or room temp. Not being vegan, and loving the taste of Parmesan cheese with squash, I would probably sprinkle some of that between the layers too. Some ground walnuts or pine nuts might be interesting, would probably not be bad but I have not tried that particular hack.