One fun surprise of moving into our new house a few months ago was finding out that we actually have a lemon tree and it has been cranking out tons of lemons lately! Possibly more lemons than I know what to do with. 

My sister in Arizona has a big lemon tree that gives her over a hundred lemons every year and she makes tons of canned lemonade concentrate--so I know that is one way I could use up the lemons. However, I am not a canner so I’ve been trying to think of more ways to use them fresh. 

Here are a few of my favorite ways to use fresh lemons to bring a little citrus sunshine to the winter time:

• Chicken piccata. I’ve already talked about this recipe but I LOVE this Italian recipe for thinly pounded chicken dredged in flour and lemon zest, which then simmers in a buttery, lemony sauce with capers. I love to make either buttery mashed potatoes or a buttery, parmesan noodles in my pressure cooker with a side of garlic bread and green beans to complete the meal. (Clearly, I have a butter problem! ;) ) I have made this several times in the last couple months and I haven’t heard a single complaint!
• Lemon bars. Is there really a better lemon dessert out there? Or frankly, a better dessert, period, than lemon bars? I don’t think so. These powdered sugar dusted beauties are a favorite for many people for good reason. This is a great way to use plenty of fresh lemon juice and zest. 
• Lemon curd. I had read that you can actually cook lemon curd right in your high-powered blender because the motor is strong enough that it can gently cook the curd and bring it to the right temperature by the click of a button. It is so much easier and faster than making it on the stovetop. I made it for the first time and here is what I learned. 


• Basically lemon curd has a few simple ingredients and it’s very important that everything is room temperature--especially your eggs and butter. And just remember that you cannot make this in a regular blender--it has to be a high-powered blender like a Blendtec or Vitamix. Regular blenders will not fully cook the lemon curd. The safe temperature of eggs is 160 degrees F, so even after making it in my Blendtec, I stuck a quick read thermometer in the lemon curd just to double check that it was cooked all the way through. If you don’t have a high-powered blender, you can always make it on the stovetop and it will be delicious!
• It is best to zest first and then squeeze out your lemon juice. It is really hard to get zest from a squished half of a lemon. 
• Your lemon curd will be pretty runny straight out of the blender, but just know that it will thicken quite a bit in the fridge. 
• Always remember to add the ingredients in the order listed. This is always important with recipes for high-powered blenders. 

I really loved this lemon curd and can’t wait to use it in all sorts of ways. It really does bring joy to have a bright, fun citrusy flavored something this time of year! 

Here are a few great ways to use lemon curd:

• Filling between layers of cake
• In England they often use it as a spread on toast
• Spoon over ice cream and garnish with a shortbread cookie
• Make a layered yogurt parfait
• On top of a cheesecake or tart
• Serve on scones with jelly and clotted cream
• Scoop on shortbread cookies
• Swirl into your morning oatmeal
• Spoon it into your mouth! :)
• Thin with a little cream or butter and use as a glaze or drizzle on muffins, cupcakes, scones, etc.
• Use as filling inside cream puffs and top with whipped cream
• Mix into vanilla buttercream for subtle lemon flavor

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