I have five fresh lemons from a friend's lemon tree?

You should use a couple to make a lemon meringue pie! It's my favorite, probably because it's my father's favorite. My mom used to try to make it as tart as possible without losing consistency.

Fresh Lemon Ice Cream 2 cups heavy cream or whipping cream or half and half 1 cup sugar 1 lemon grated peel 1/3 cup freshly squeezed lemon juice 8 lemon shells or boats To make one portion In a large bowl, combine the cream and sugar; stir to dissolve the sugar. Blend in the lemon peel and juice.(The mixture will thicken slightly.) Pour into a shallow pan and freeze until firm, about 4 hours. Serve in lemon shells or boats, or in dessert dishes.

Garnish with fresh mint leaves and strawberries, if desired. LEMON AND FRUIT VARIATION Stir 1/2 cup mashed strawberries, bananas, or kiwifruit into the slightly thickened lemon mixture before freezing. Makes about 3-1/2 cups.

Note: This recipe came from the Sunkist web site link below.

Use your fantastic fresh lemon in this recipe and I am sure it will delight your taste buds with a great cup of Java! Lemon Biscotti 2 cups flour 1/3 cup granulated sugar 1/4 teaspoon salt 1 teaspoon baking powder 1 stick unsalted butter, cut into pieces 2 large eggs 2 teaspoons grated lemon zest Glaze: 1 cup powdered sugar 3 tablespoons strained lemon juice To prepare Biscotti, mix together flour, granulated sugar, salt and baking powder. Rub in butter with fingertips or pastry blender until mixture resembles cornmeal.

Whisk eggs with lemon zest. Stir in flour mixture with fork until dough holds together. Scrape dough from bowl to floured work surface and knead lightly several times to mix.

Divide dough into two equal pieces. Roll each into cylinder about 12 inches long. Transfer cylinders to baking sheet covered with parchment paper or buttered aluminum foil.

Flatten them with palm of hand so that they are about 1/2 inch thick. Bake at 350F on middle rack about 30 minutes until well risen, deep golden and firm. Cool on pan for 15 minutes.

Remove logs from pan. Cut into diagonal slices about 1/2 inch wide. Return slices to pan and arrange close together, cut side down.

Bake about 20 minutes longer, until cut surfaces are deep golden in color. Immediately after removing Biscotti from oven, prepare glaze by combining powdered sugar and lemon juice in small pan. Stir well to mix.

Cook over low heat, stirring, until bubbly around edges. Immediately brush glaze over warm Biscotti. Leave on pan until cooled and glaze is firm.

Makes about 4 dozen Biscotti.

I'd do one of two things with them: I'd either make Lemon Gelato, or Avgolemono Soup. Lemon Gelato...mmm...a very clean-flavored Italian ice cream. Or Avgolemono Soup, a classic Greek recipe which also happens to be the Greek grandma's answer to anything that ails you.

When my mom was stranded in a snowstorm while pregnant with me, she was fed quarts of this by the Greek owner of the inn she was staying at. Between the two recipes, you'll use all five lemons! Gelato al Limon: from About.Com: 3/4 cup (150 g) sugar 1 pint (500 ml) water The zest of a half a lemon The juice of three lemons An ice cream machine Preparation: Bring the sugar, water and lemon zest to a boil and let simmer for 10 minutes.

Let the mixture cool, stir in the lemon juice, and make the sherbet, following the instructions given by the manufacturer of your ice cream machine. Yield: 6 servings lemon gelato. Greek Avgolemono Soup from Allrecipes INGREDIENTS (Nutrition) 1 (3 pound) whole chicken 1/2 cup uncooked white rice salt and freshly ground black pepper to taste 3 egg, beaten 2 lemons, juiced Add to Recipe Box Add to Shopping List Customize Recipe Add a Personal Note DIRECTIONS Rinse the chicken and remove any organs that may be inside.

Place in a pot large enough for the chicken to move around, but not too much room or the broth will be watery. Add the chicken neck if that is included with your chicken. Fill with enough water to cover by about 1 inch.

Cover and bring to a boil. When boiling, reduce heat to low and simmer for 45 minutes to 1 hour, skimming the fat from the top as it collects. When the chicken is done, the meat should pull from the bones easily.

Transfer the bird to a large bowl and set aside to cool. Add the rice, and season the broth with salt and pepper. Simmer over low heat for 20 more minutes, or until rice is tender.

Whisk the eggs with the lemon juice in a bowl. When the rice is done, turn off the heat. Whisk one ladle full of hot broth into the eggs slowly so the eggs do not curdle.

Gradually whisk in more broth until the egg mixture is heated. Then pour the egg mixture back into the pot, whisking briskly. The result should be a creamy, cloudy looking soup.

You may season with additional salt, pepper or lemon juice at this point. You may add pieces of chicken to the soup before serving or serve soup with salted chicken on the side. FOOTNOTE The soup should be filling, salty and slightly sour, so I use 2 juicy lemons although the flavor may be too sour for non-Greeks.

Grocery store lemons tend to not be as juicy as organic lemons or lemons from a spanic/Mexican grocery store.

You can use the peel, juice the lemon, and freeze the juice. It's good for up to a year in the freezer. Here's the receipe for making candied lemon peels.

It's pretty simple and a nice treat. 4-8 lemon peels, cut into 1/4 inch strips 2 cups white sugar 1 cup water 1/3 cup white sugar for decoration 1 Place lemon peel in large saucepan and cover with water.2 Bring to a boil over high heat.3 Boil for 20 minutes, drain and set aside.4 In medium saucepan, combine 2 cups sugar and 1 cup water.5 Bring to a boil and cook until mixture reaches thread stage, 230 degrees F (108 degrees C) on candy thermometer, or small amount dropped in cold water forms a soft thread.6 Stir in peel, reduce heat and simmer 5 minutes, stirring frequently.7 Drain.8 Roll peel pieces, a few at a time, in remaining sugar.9 Let dry on wire rack several hours.10 Store in airtight container.

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And where is robbrown? I can't wait to see what he suggests!

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