We have a lemon tree that is very produtive, so this thread is great, thank you all!

I will add that I use loads of lemon juice in tabbouleh.

Tabbouleh

Makes 4 to 6 side-dish servings.

1/2 cup fine bulgur
2 tablespoons olive oil
1 cup boiling-hot water
2 cups finely chopped fresh parsley (from 3 bunches)
1/2 cup finely chopped fresh mint
4 medium tomatoes, cut into 1/4-inch chunks
1 continental cucumber, peeled, cored, and cut into 1/4-inch pieces
The juice of 3 lemons
1/2 teaspoon salt
1/2 teaspoon black pepper


~ Stir together bulgur and 1 tablespoon oil in a heatproof bowl.
~ Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 20 minutes.
~ Drain in a sieve, pressing on bulgur to remove any excess liquid.
~ Toss teh bulgar with all remaining ingredients, including 1 tablespoons oil, until combined well.

Indicentially, I have risked the berb chopping in a blender: it worked like a charm!