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4 Tasty Solutions To Use Up All Those Lemons

I use lemons regularly and most days have at least one or two in the refrigerator for cooking or to add flavor to ice water, but there are times I need to use them quickly before they go bad. Here’s a recipe sheet full of ideas, many preserving their flavor so they can be used over time. These have been published years ago on their own pages and have gotten lost in the shuffle so I’ve moved them here for better organization.

Quick & Easy Granita:

Try Different Granita Flavors Such As Lime, Strawberry, Orange, Mint, Etc.

(First Published June 24, 2010) Granita is a flavored, slushy icy treat that’s perfect for hot summer days and although it does contain sugar, it’s a little easier on the calories and fat since it avoids the heavy creams found in many frozen desserts. This is the simplest recipe I’ve come across (this is an alcohol-free version), feel free to try other flavors…

(Yield: 4 Servings)

2 cups water
1 1/4 cups sugar
1 cup lemon juice (fresh)
Grated zest of 1 large lemon
Sprigs of fresh mint (garnish)


Source: Skinny Italian [1] by Teresa Giudice

Homemade Lemonade:

This Ice Cold Beverage Can't Be Beat On Hot Summer Days

(First published May 22, 2008)

Part One:

1 1/2 cups sugar
1/2 cup boiling water

Part Two:

5 cups water
1 1/2 cups fresh lemon juice (8 to 9 large lemons)
1 TBS grated rind


Preserved Lemons:

Rinse Off Wedges & Discard Seeds Before Using

(First published March 2, 2007) When using these in dishes, rinse off the wedges and discard seeds. The rinds are added to dishes while the pulps can be mixed into sauces.

Recipe #1

2 Lemons
1/2 cup lemon juice (freshly squeezed)
1/2 cup Extra Virgin Olive Oil
1/3 cup Kosher Salt or Coarse Sea Salt

Optional Additions:

Peppercorns, Dill, Allspice, Cloves


Source: From cookbook author Patricia Wells.


Another method for preserving them:

Uses for Citrus Peels

It's Easy To Make Candied Peels

(First published May 2, 2007) Instead of tossing out the peels from citrus fruits:

Another use for citrus peels is to candy them and use them in baking (things like fruitcakes, muffins and fancy breads) or cover them in chocolate and see what happens ;).

Candied Peel:


Peels from 6 lemons
1 1/2 cups water
1 1/4 cups white sugar
3 TBS corn syrup (light)
Sugar for coating (optional)



Secret for Success: Remove as much of the white pith as possible before boiling the peels, it can add a bitterness if left on. Also make sure to cook them long enough–you want them to be very tender (use a sharp knife to determine tenderness).