Anne's Kitchen: Anne puts leftover lemons to tasty use


Anne Freeze of Columbus shares recipes to elevate those lemons sitting around your kitchen - like avgolemono, a Greek lemon soup. She shares a plan for onions, too.

Anne Freeze of Columbus shares recipes to elevate those lemons sitting around your kitchen - like avgolemono, a Greek lemon soup. She shares a plan for onions, too. Photo by:


Anne Freeze



As usual, I've been cooking with what is in my home, doing my best to use up items that for some reason seem to multiply when I'm not looking. It's a dark kitchen mystery to me why I have 10 lemons suddenly. For two people! Or goodness knows, how six really huge onions came to be on my counter. Hmm ... wonder if it is age-related?  


I love lemons. I don't love limes the way I love lemons. I prefer lemon in my drinks; I prefer lemon pie to lime pie and lemon gummy bears over lime ones. So I did a couple of things with the lemons over a week or two. I made Greek lemon soup (avgolemono) which I had just seen on "The Chew" on TV, and I made a lemon icebox pie with gingersnap crust, and I baked chicken with lemon. So, today I've put together recipes that take you from cocktail to dessert using lemons with each course. No reason to pucker at that! 


To use up the onions I bought a package of beef bones from the grocery store to make a broth for some onion soup. I won't call it "French" as I made up the recipe and don't know how authentic is it. If you ask, your grocery store butcher usually has beefbones in the back he'd love to sell you. I browned the bones in a tiny amount of oil and added water, salt, chopped carrots, onion and celery. I also had an open container of beef broth in the refrigerator so I poured that in as well. This cooked on low for two hours. I strained it and after cooling, put it in the fridge overnight. The next morning, I skimmed off the fat and had a nice rich beef broth. 


Next, I thinly sliced two of the largest onions I've ever seen and cooked them very slowly in a little olive oil for 45 minutes or so, until they turned dark golden brown. I put a tablespoon of flour on them and cooked it and then added the broth back. And, yahoo, I had onion soup. To eat, Terry just heated it up and grated Swiss cheese on top to melt. 






Makes 1 drink 




2 ounces gin 


1 ounce lemon juice 


1 teaspoon superfine sugar 


3 ounces club soda 


1 maraschino cherry 


1 slice orange 




  • In a shaker half-filled with ice cubes, combine the gin, lemon juice and sugar. Shake well. Strain into a Collins glass almost filled with ice cubes. Add the club soda. Stir and garnish with the cherry and the orange slice. 


    (Source: Anne Freeze, adapted from my own experience) 






    Serves 8 




    8 cups chicken stock 


    1 cup long-grain white rice (or orzo pasta) 


    4 eggs 


    Juice of 3 lemons 


    Kosher salt and freshly ground black pepper, to taste 


    Parsley leaves, for garnish 




  • Bring stock to a boil in a 4-quart saucepan over high heat. Reduce heat to medium and stir in rice; cook, partially covered and stirring occasionally, until rice is tender, about 20 minutes.  


  • Whisk eggs and juice in a bowl until frothy (note: a blender works well for this step). Add 1 cup of the simmering stock and whisk to combine; transfer back to the pot. Cook, while stirring, about 2 minutes more. Season with salt and pepper and garnish with parsley. 










    1/4 cup good olive oil 


    3 tablespoons minced garlic (9 cloves) 


    1/3 cup dry white wine 


    1 tablespoon grated lemon zest (2 lemons) 


    2 tablespoons freshly squeezed lemon juice 


    1 1/2 teaspoons dried oregano 


    1 teaspoon minced fresh thyme leaves 


    Kosher salt and freshly ground black pepper 


    4 boneless chicken breasts, skin on (6 to 8 ounces each) 


    1 lemon 




  • Preheat the oven to 400 F. 


  • Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9-by-12-inch baking dish. 


  • Pat chicken breasts dry and place them skin side up over the sauce. Brush chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut lemon in 8 wedges and tuck it among the pieces of chicken. 


  • Bake for 30-40 minutes, depending on size of chicken breasts, until chicken is done and the skin is lightly browned. If chicken isn't browned enough, put it under the broiler for 2 minutes. Cover pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.  


    (Source: "How Easy Is That," by Ina Garton) 






    Serves 8-10  




    1 angel food cake 


    6 large eggs, separated 


    Juice of 3 lemons 


    1 tablespoon lemon zest 


    1 1/2 cups sugar 


    1 envelope unflavored gelatin, dissolved in ΒΌ cup water 


    1 cup heavy cream, whipped 


    Lemon and orange slices for decoration 




  • Tear the angel food cake into small pieces and set aside in a large bowl. 


  • With an electric mixer, blend the egg yolks, lemon juice, lemon zest, and 3/4 cup of the sugar. Remove to the top of a double-boiler over hot water and stir until lemon mixture is thick enough to coat a wooden spoon, about 10 minutes. Remove from heat and stir in the gelatin. 


  • In a large bowl, beat egg whites, adding 1 tablespoon at a time of the remaining 3/4 cup sugar. Continue beating until egg whites form soft peaks. Fold a third of the egg whites into the cooled lemon mixture, then fold lemon mixture into the remaining egg whites. Pour this mixture over the angel food cake and combine well. 


  • Pour batter into a lightly greased angel food cake pan and press down gently with the back of a wooden spoon. Refrigerate for at least 2 hours. 


    When ready to serve, turn the cake out onto a cake plate, frost entire cake with the whipped cream and decorate with the lemon and orange slices. 


    (Source: "Mrs. Whaley Entertains," by Emily Whaley)



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