How to use lemons without peel

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Lemons are beloved fruits, originating from the warm lands like Sicily and fundamental for a large number of preparations.

From the pulp the lemon juice is obtained, perfect both for flavoring tea and herbal teas, and as a condiment to give a delicious touch to salads or different first and second courses, appetizers and aperitifs. Lemon juice is also useful for making jellies, jams, preserves, lemonades, syrups and various drinks.

The lemon peel is used a little more than the pulp and seeds, but since the pulp is also a delicious part, in this article we will show you all the ways to use lemons without peel in many tasty preparations!

How to use lemons without peel


An herbal tea luscious to prepare is that based on ginger. Boil 250 ml of water and, as soon as it comes to a boil, add 2 cm of ginger root and the juice of ½ lemon. Turn off the heat and leave the ginger to infuse for 10 minutes. Then remove the root, if desired, pour 1 teaspoon of sugar and serve hot. With lemon herbal teas you can give free rein to your imagination by experimenting with many combinations with other fruits and, why not, with essential oils suitable for food use.

lemons without peel

Are you a risotto lover? Here then is the recipe of a refined and elegant first course to bring to the table on more than one occasion: the risotto with lemon.

Put in a pan 20 g of butter, ½ tablespoon of extra virgin olive oil and ½ minced onion. Light the fire, soften the onion, pour 250 g of rice and, as soon as it becomes transparent, add 600 ml of vegetable broth, one ladle at a time. Stir from time to time and, as soon as it is half-cooked (about 8 minutes), squeeze the juice of 1 lemon, absorb and then continue to cook, adding the remaining 300 ml of vegetable broth, until it is completely absorbed. Then sprinkle a sprinkling of grated Parmesan and serve hot.

Do you want an idea for a delicious second course with lemon juice? Try the lemon chicken breast: a real goodness!

Squeeze 1 lemon in a small bowl and, with the help of a brush, brush 600 g of chicken breast, slice by slice. Then place 50 g of 00 flour in a dish and flour the chicken breasts one at a time, making the flour adhere perfectly to the surface.

At this point, heat 3 tablespoons of extra virgin olive oil in a pan, add 1 sprig of rosemary and cook the chicken breasts about 2 minutes per side. Brown them well and, once cooked, place them on a serving dish.

In the same pan squeeze the juice of 1 more lemon, add 1 tablespoon of 00 flour and the grated 1 lemon peel. Stir over low heat for a few minutes until a soft sauce is formed, then pour over the chicken breasts and serve. Enjoy your meal!

How to use lemons without peel in desserts

What’s better, especially in summer, than a tasty lemon sorbet? Making it is really easy and it’s a great way to use lemons without peel for sweet and tasty preparations.

To prepare the lemon sorbet you need: 1 l of lemon juice; 1 l of water; 1 kg of granulated sugar; 1 lemon cut into thin slices and without seeds; the rind of 1 grated lemon.

First of all you will have to clean the lemons well. Then take a glass bowl and pour in the water and sugar, then stir until the sugar dissolves completely. Also add the grated lemon rind, lemon juice and lemon cut into thin slices and then reduced to small cubes.

lemons without peel

At this point, you can use the sorbet containers of the shape and size you prefer, or large jars like those for yogurt or you can put the bowl you used directly in the freezer, covered with a transparent film. Let it freeze for at least 4-5 hours and then serve in glasses or glass cups.

To brighten up the summer season, with lemons without peel you can make delicious sweet drinks, such as limoncello cream or teas with lemon and other citrus fruits, such as oranges and mandarins.

With lemons without peel, you can prepare many varieties of sweets and creams, biscuits, cheesecake, muffins and plumcakes.

The lemon cream, in particular, is excellent for stuffing short crust pastry and tarts. The basic ingredients for a lemon custard are lemon and eggs. Today, however, we want to suggest the variant without eggs, with a delicate and delicious taste.

To make it you will need: 500 ml of milk; 100 g of sugar; 50 g of potato starch; 2 lemons; 100 g sugar.

Pour the milk into a saucepan, squeeze the juice of 1 lemon and bring to a boil. Meanwhile, in a bowl mix the sugar, the juice of 1 lemon and the cornstarch, then pour them into the saucepan, stirring well. Cook over a low heat until the cream is soft.

You can eat hot or cold spoon cream or you can use it to fill delicious cakes, perfect to accompany summer lunches in the outdoor garden. Another idea? Serve it together with seasonal fruits, such as strawberries, raspberries and bananas!

Lemon pie without peel

lemons without peel

If there are so many lemons left without their skins, it’s time to make a really delicious cake! To make it you will need: 2 lemons; the juice of 1 lemon; 150 g of flour; 125 g of sugar; 2 tablespoons of limoncello cream; 1 egg; 1 egg yolk; ½ sachet of vanilla yeast; 40 g of chopped almonds.

First, slice the lemons and blend them together with all the other ingredients. Once you have a soft mixture, pour it onto a fairly large cake mold (about 21 cm in diameter). Cook in a preheated oven at 180° for 40 minutes and, once cooked, sprinkle the surface of the cake with the chopped almonds, cut into slices and serve: you will smell that inviting smell!

Lemon jam without peel

Lemon peel jam is one of the first things you can do if lemons are left over! You will need only three ingredients: 8 lemons, 1 kg of sugar and 400 ml of water.

Cut the lemons, remove the seeds, place the slices in a bowl with 100 ml of water and leave to macerate for about 24 hours.

lemons without peel

At this point, pour everything into a saucepan, add another 100 ml of water and heat on a low heat, being careful not to boil the mixture. As soon as it reaches the boiling point, immediately turn off the heat and let it soak for another 24 hours.

Remove the water you used, filtering the mixture with a strainer, and fill a pot with 150 ml of water, bring to a boil, pour the lemon slices and cook them for 30 minutes

In the meantime, melt the sugar and 50 ml of water remaining in another saucepan to make the syrup. Once the mixture boils, cook for another 5 minutes, then turn off the heat and pour the syrup into the pan with the 150 ml of water and the lemon slices.

Cook for 50 minutes and then the lemon peel without peel is ready to be poured into glass jars!

Lemon jam without peel and apples

lemons without peel

A tasty alternative version of lemon jam includes the addition of apples. Do you want to try it? Then get 6 lemons, 60 ml of water, 650 g of sugar and 1 apple.

Cut the lemons into thin slices, taking care to eliminate the seeds as well as the peel. Macerate the lemons with sugar, putting them in a bowl for at least 24 hours. At this point, add the washed and thinly sliced apple with the peel. Put all the ingredients in a saucepan and cook over low heat for about 1 hour. Let it cool to room temperature and then enjoy it on tasty biscuits or crunchy croutons!

Lemon jam without peel and ginger

Here is the recipe for a delicious jam, to spread generously on slices of toasted bread: the lemon jam without peel with ginger, with which you can also stuff a tasty homemade tart.

lemons without peel

To make it you will need: 1 kg of lemons; 2 l of water; 250 g of cane sugar; 250 g of dehydrated ginger.

After cutting the lemons into thin slices, put them to macerate in a bowl full of water for at least 12 hours. After this time, transfer them to a saucepan and cook on a low flame for about 1 hour. At this point, add the sugar and ginger, boil and cook for at least 15 minutes.

Then pour your jam into the glass jars and keep at rest for about 1 hour, just in time to cool. Then, use it to fill cakes, pies and desserts that you prefer!

Lemon jelly without peel

Do you want to make a delicious sugar-free lemon jelly? Then get 1 l of lemon juice, 750 g of sugar and 10 g of pectin.

lemons without peel

First stir and boil the lemon juice, pectin and sugar in a saucepan. As soon as the mixture boils, cook for half an hour on low heat. Then, while still hot, pour the jelly into glass jars.

Close the jar tightly and let it rest in the fridge. You can use gelatine to prepare desserts, semifreddo and lemon creams, or to make variations of mouth- watering recipes, such as the lemon cheesecake mousse, perfect for the summer season or as a lemon semifreddo!


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