Type what you have

Ingredients

• ✓ lemon
• milk
• salt

Instructions

1. 1 Pour milk into a large pot, then stir in salt. Bring to a boil over medium heat, stirring occasionally to prevent milk from scorching on the bottom of the pot.
2. 2 When milk begins to boil (small bubbles will first appear at the edges), turn off the heat. Stir in lemon juice. Milk will curdle; you may need to wait 5 to 10 minutes.
3. 3 Line a sieve or colander with a cheesecloth. Pour milk through the cloth to catch the curds. Gather cheesecloth around the cheese and squeeze out as much liquid (whey) as you can. What is left in the cheesecloth is farmer's cheese. Use the whey for another use (some people drink it), or discard. Wrap cheese in plastic or place in an airtight container.

By MLYIN

Ingredients

• ✓ lemon
• almondmilk
• lemon yogurt
• maple syrup
• vanilla extract

Instructions

1. 1 Whisk ingredients together and pour into ice pop molds.
2. 2 Freeze until hard (about 2 hours).

By Almond Breeze

Ingredients

• ✓ lemon
• strawberry
• white sugar
• graham cracker
• butter
• egg
• white sugar
• cream cheese
• pink lemonade concentrate
• salt
• red food coloring

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place strawberries in a covered container. Coat with 1 tablespoon lemon juice. Add 2 tablespoons sugar and shake to coat. Place in the refrigerator. Save remaining lemon juice for another use.
3. 3 Combine graham crackers and melted butter in a bowl. Mix until evenly moistened; press into the bottom and sides of an 8-inch pie pan.
4. 4 Bake in the preheated oven until crust is firm, about 10 minutes. Remove from the oven and cool.
5. 5 Meanwhile, beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form.
6. 6 Combine cream cheese, lemonade concentrate, lemon zest, and salt in a large bowl; beat with an electric mixer until creamy. Add egg yolks, 1 at a time, blending well after each addition. Gently fold egg whites into the cream cheese mixture. Add food coloring until mixture is the desired shade of pink. Pour into the prepared pie crust.
7. 7 Bake in the preheated oven until set in the center, 25 to 30 minutes. Set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, at least 2 hours.
8. 8 Cover with the sliced strawberries. Chill 1 more hour before serving.

By Misskaoz

Ingredients

• ✓ lemon
• butter
• sugar
• egg
• all-purpose flour
• baking powder
• salt
• milk
• lemon zest
• blueberry
• lemon juice
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
2. 2 In a medium bowl, mix flour, baking powder and salt together and set aside.
3. 3 In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Add eggs, beating well after each addition. Mix in the juice of 1 lemon. Add the flour mixture, alternating with the milk. Fold in the lemon zest and blueberries. Pour into prepared pan.
4. 4 Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
5. 5 For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice. Drizzle over bread while still warm.

By Jessica

Ingredients

• ✓ lemon
• vegetable oil
• buttermilk
• paprika
• black pepper
• all-purpose flour
• asparagus

Instructions

1. 1 Heat 1-inch vegetable oil in a deep-sided skillet over medium heat.
2. 2 Whisk buttermilk, lemon zest, paprika, and black pepper together in a wide bowl. Pour flour into a separate wide bowl. Place a paper towel-lined plate near the stovetop.
3. 3 Dip 1/3 of asparagus into buttermilk mixture. Dredge in flour; coat thoroughly. Repeat with a second layer of buttermilk mixture and flour. Place coated asparagus, unstacked, onto a baking sheet. Repeat with remaining asparagus.
4. 4 Fry coated asparagus, in three batches, in hot oil until golden brown, 2 to 4 minutes. Transfer to the paper towel-lined plate. Repeat frying until all the sticks are cooked. Serve immediately.

By mmmhmmmgood

Ingredients

• ✓ lemon
• almondmilk
• almond flour
• baking powder
• salt
• vegan margarine
• canola oil
• sugar
• vanilla
• blueberry
• raspberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Sift flour and baking powder together in a mixing bowl. Stir in lemon zest and salt.
3. 3 Add softened vegan margarine, canola oil, sugar, vanilla and Almond Breeze Almondmilk Vanilla. Mix well.
4. 4 Fold in blueberries and raspberries.
5. 5 Pour into muffin tin, and bake at 350 degrees F for 25 minutes or until toothpick comes out clean.

By Almond Breeze

Ingredients

• ✓ lemon
• ✓ lemon
• all-purpose flour
• powdered sugar
• granulated sugar
• butter
• vanilla extract
• cream cheese
• goat cheese
• powdered sugar
• flour
• egg
• applesauce
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F. Place 12 standard-size silicone muffin cups on a baking sheet or line a standard 12-cup muffin tin with paper liners.
2. 2 With a stand mixer fitted with the paddle attachment, beat the flour(s), sugars, butter, vanilla, and lemon together on medium-low speed until a cohesive dough forms.
3. 3 Roll the dough into 1-inch balls and place in the muffin cups. With the back of a spoon, press the balls into the bottom of each cup to form a disk.
4. 4 Bake for 10-12 minutes, just until the crust is matte (no longer shiny and raw-looking) on top--it will still be puffy and soft. Remove from the oven and cool while you make the filling.
5. 5 With an electric hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese, goat cheese, sugar, flour, egg, applesauce, and lemon zest and juice together on medium-low speed.
6. 6 Spoon the filling on top of the crust in each cup, dividing it evenly and filling each cup to the brim.
7. 7 Bake for about 30 minutes, or until the filling is set and slightly browned. Transfer to a wire cooling rack and cool completely before serving.

By Mott's

Ingredients

• ✓ lemon
• cinnamon stick
• ginger
• star anise
• clove
• cheesecloth
• apple
• water
• salt
• brown sugar

Instructions

1. 1 Use a vegetable peeler to remove 2 thick strips of lemon peel, being careful to avoid the bitter pith. Tie up lemon peel, cinnamon stick, ginger, star anise, and cloves in cheesecloth for easy retrieval after cooking.
2. 2 Place apples in a multi-functional pressure cooker (such as Instant Pot®). Add cheesecloth bundle, water, and salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes. Avoid releasing pressure manually as hot applesauce may splutter up through the vent. Remove the cheesecloth bundle with a slotted spoon and discard.
4. 4 Mix brown sugar into the applesauce until dissolved. Taste and adjust the level of sweetness if needed.

By LauraF

Ingredients

• ✓ lemon
• tart shell
• blackberry
• brown sugar
• honey
• egg
• butter
• vanilla extract
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place tart shells on a baking sheet.
3. 3 Mash blackberries and lemon zest together in a small bowl until just combined: spoon into tart shells.
4. 4 Whisk brown sugar, honey, egg, melted butter, vanilla, and salt together in a separate bowl: spoon over blackberries.
5. 5 Bake in the preheated oven until filling is bubbly and shells are golden, 22 to 27 minutes.

By Chef V

Ingredients

• ✓ lemon
• corn
• olive oil mayonnaise
• mexican crema
• crema fresca
• feta cheese
• kalamata olive
• basil
• paprika

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Spread corn on the baking sheet. Add lemon, pulp-side up.
3. 3 Roast corn and lemon in the preheated oven until starting to brown, 15 to 20 minutes. Transfer to a bowl.
4. 4 Squeeze 1/2 of the lemon juice over the corn. Spoon mayonnaise into the center of the bowl. Put crema on top of the mayonnaise. Sprinkle feta cheese over the crema. Garnish with olives and basil. Squeeze remaining lemon juice on top and dust with paprika.

By SEW

Ingredients

• ✓ lemon
• vegetable oil
• milk
• egg
• all-purpose flour
• whole wheat flour
• salt
• baking powder
• white sugar
• brown sugar
• strawberry

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a muffin pan with paper liners.
2. 2 In a bowl, lightly beat together the oil, milk, egg, and lemon juice. In a separate bowl, mix the lemon zest, all-purpose flour, whole wheat flour, salt, baking powder, white sugar, and brown sugar. Mix strawberries into the flour mixture. Stir in the oil mixture just until moist. Fill muffin cups about 3/4 full with the batter.
3. 3 Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool 10 minutes before removing from the muffin tin.

By MARMARL

Ingredients

• ✓ lemon
• sugar
• white sugar
• vegetable oil
• egg
• lemon extract
• vanilla extract
• flour
• salt
• baking soda
• baking powder
• zucchini

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 2 loaf pans; sprinkle 1 teaspoon sugar onto the bottom and sides of the greased pans.
2. 2 Beat 2 cups sugar, oil, eggs, lemon zest, lemon extract, and vanilla extract together in a large bowl until well combined. Whisk flour, salt, baking soda, and baking powder together in a separate bowl until well mixed; add to sugar-lemon mixture and stir until batter is thick. Fold in zucchini until incorporated. Divide batter between the prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool loaves in the pans for 10 minutes before removing to a wire rack to cool completely.

By The Native Cowgirl

Ingredients

• ✓ lemon
• alcohol
• water
• white sugar

Instructions

1. 1 Zest lemons, making sure to get the outermost part of the skin and avoid the white pith.
2. 2 Place lemon zest in a glass bowl and cover with alcohol. Cover and let infuse at room temperature until yellowish in color, about 7 days.
3. 3 Bring water and sugar to the boil in a saucepan, stirring until sugar dissolves. Remove syrup from heat and let cool, about 10 minutes.
4. 4 Pour alcohol into the syrup through a fine-mesh strainer; discard lemon zest. Stir well.
5. 5 Pour limoncello into thick, freezer-safe glass bottles. Store in the freezer for at least 2 weeks before serving.

By Maria

Ingredients

• ✓ lemon
• vodka
• milk
• white sugar

Instructions

1. 1 Combine lemon zest and vodka in an airtight container. Cover and place in a cool, dark space, shaking the container to redistribute the lemon zest once a day for 5 days.
2. 2 Pour milk and sugar into a large pot and bringing to a low boil, stirring often, until the sugar has dissolved. Remove from heat and allow milk mixture to cool to room temperature. Slowly strain vodka mixture into the milk using a sieve. Discard the lemon zest. Pour limoncello into a capped bottle and place in the freezer to chill for 1 hour. Serve cold.

By Nikki

Ingredients

• ✓ lemon
• vodka
• sugar
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Zest lemons, and place zest into a large glass bottle or jar.
3. 3 Pour vodka into the bottle. Cover loosely and let infuse for 1 week at room temperature.
4. 4 After 1 week, combine sugar and water in a medium saucepan and bring to a boil; do not stir. Boil for 15 minutes, then remove from the heat and allow syrup to cool to room temperature.
5. 5 Stir vodka mixture into the syrup.
6. 6 Strain into glass bottles, then seal each bottle with a cork. Let age at room temperature for 2 weeks.
7. 7 Store bottled limoncello in the freezer until icy cold. Serve in chilled vodka glasses or shot glasses.

By Michele O'Sullivan

Ingredients

• ✓ lemon
• vodka
• sugar
• water

Instructions

1. 1 Combine the lemon zest and vodka in a 2-gallon jar. Cover, and let stand 3 to 4 days at room temperature.
2. 2 Remove and discard the lemon zest. Stir in the sugar and water until the sugar has dissolved. Pour into bottles or other containers, and store in the freezer.

By Garden Goddess

Ingredients

• ✓ lemon
• salmon fillet
• white wine
• pesto

Instructions

1. 1 Lightly oil a baking pan large enough to accommodate the fish. Place salmon in pan skin-side down. Squeeze juice of 1 lemon and white wine over salmon; set aside to marinate for 15 minutes.
2. 2 Set an oven rack about 9 inches from the heat source and preheat the oven's broiler.
3. 3 Spread a 1/4-inch thick layer of pesto on top of salmon.
4. 4 Cook under the preheated broiler until a crust forms and fish flakes easily with a fork, about 8 to 10 minutes.
5. 5 Remove salmon and set aside for a few minutes. Squeeze juice from 1/2 lemon over fish. Slice the remaining 1/2 lemon into thin slices; arrange on salmon.

By Stephan Schwartz

Ingredients

• ✓ lemon
• ✓ lemon
• basil
• lemonade
• limoncello liqueur
• ice cube
• sparkling white wine
• lemon-lime carbonated beverage

Instructions

1. 1 Muddle lemon, fresh basil, and lemonade in a cocktail shaker.
2. 2 Add limoncello and ice. Cover and shake well.
3. 3 Strain basil-limoncello mixture into 2 champagne glasses. Top with Prosecco. Once the bubbles settle, add a splash of lemon sparkling water. Garnish with lemon slice or zest.

By CookingWithShelia

Ingredients

• ✓ lemon
• ✓ lemon
• sparkling white wine
• limoncello liqueur
• club soda
• sugar
• mint

Instructions

1. 1 Chill Prosecco, limoncello, and soda water. Place glasses in the refrigerator for about 30 minutes before using.
2. 2 Pour sugar onto a small plate or saucer and spread out. Run lemon slice around the edge of each glass. Turn a glass upside down and place into the sugar, coating just the rim of each glass.
3. 3 Fill each glass about 1/2 full with ice.
4. 4 Pour 1/4 cup limoncello over the ice in each glass, and top with 1/3 cup Prosecco. Add chilled soda water to taste and gently stir.
5. 5 Garnish with lemon slices and fresh mint sprigs. Serve ice cold.

By Brenda Venable

Ingredients

• ✓ lemon
• lemonade concentrate
• vodka
• limoncello liqueur
• lemon sparkling water
• ice

Instructions

1. 1 Stir together lemon slices, lemonade concentrate, vodka, and limoncello in a large pitcher. Chill in the refrigerator until ready to serve.
2. 2 Add sparkling water to pitcher and serve over ice.

By CRAZY4SUSHI

Ingredients

• ✓ lemon
• ice cube
• prosecco
• orange juice
• cranberry juice

Instructions

1. 1 Place ice in a glass pitcher. Pour in prosecco, orange juice, and cranberry juice; stir. Pour cocktail into champagne flutes, and sprinkle with lemon zest to serve.

By Shay

Ingredients

• ✓ lemon
• flour
• egg
• sugar
• sugar
• butter
• butter
• baking powder

Instructions

1. 1 Put the flour in a mixing bowl. Make a well in the center. Add eggs, 3/4 cups plus 2 tablespoons sugar, and lemon zest. Mix by hand, working in circles, pulling in the flour little-by-little until all the ingredients are incorporated into a dough.
2. 2 Add 1 stick plus 5 tablespoons cubed cold butter and baking powder. Quickly work the dough with your hands until a smooth ball is formed.
3. 3 Wrap in plastic wrap and refrigerate for at least 20 minutes before rolling out.

By Buckwheat Queen

Ingredients

• ✓ lemon
• water
• sugar
• meyer lemon juice
• lemon zest

Instructions

1. 1 Heat water and sugar in a saucepan over medium, stirring until sugar melts; do not bring to a boil. Remove from heat when sugar has completely dissolved and water is no longer cloudy. Add lemon juice; stir until combined. Refrigerate until cold, about 30 minutes.
2. 2 Pour into a freezer-safe dish that has a tight-fitting lid; cover. Freeze until just begins to freeze around edges, but still slushy in the center, about 45 minutes.
3. 3 Lightly stir crystals, using a fork, from edge of granita mixture into the center and mix thoroughly. Cover and freeze until granita is nearly frozen, 30 to 40 minutes more.
4. 4 Lightly stir, using a fork, scraping crystals loose. Repeat freezing and stirring with a fork 3 to 4 times until crystals are separate and granita is light, dry, and fluffy.
5. 5 Garnish portions with 1/2 lemon wheels and fresh lemon zest on top.

By Buckwheat Queen

Ingredients

• ✓ lemon
• campari
• gin
• sweet vermouth
• carbonated water

Instructions

1. 1 In a rocks glass over ice, combine Campari, gin, and sweet vermouth. Add carbonated water and garnish with lemon wedge.

By Goldie

Ingredients

• ✓ lemon
• t-bone steak
• garlic
• ranch seasoning mix
• olive oil

Instructions

1. 1 Preheat a grill to medium-high heat. Grease the grates well.
2. 2 Place steaks on a flat surface. Rub the bone of one of the steaks with the cut side of a garlic clove, so that the friction causes the garlic to form a little bit of paste. Rub the paste over the meat on both sides. Season steaks with Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix on both sides. Drizzle with the olive oil on both sides, rubbing into the steak.
3. 3 Place the steaks on the grill, and cook, flipping once, about 8 to 10 minutes for medium.
4. 4 Remove from grill and let rest for 5 to 10 minutes.
5. 5 Squeeze lemon juice all over the meat. Slice the steak into strips and arrange on a platter. Serve immediately.

By Hidden Valley Ranch

Ingredients

• ✓ lemon
• artichoke
• olive oil
• garlic
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Fill a large bowl with cold water. Squeeze juice from one lemon wedge into water. Trim tops and stems from artichokes, cut in half from top to bottom and scoop out the choke; place halves into the bowl of lemon water to prevent them from turning brown.
3. 3 Bring a large pot of water to a boil. Add artichokes to boiling water, and cook until tender, about 15 minutes. Drain. Meanwhile, preheat an outdoor grill for medium-high heat.
4. 4 To make the basting and dipping sauce: Squeeze remaining lemon wedges into a medium bowl; stir in olive oil and garlic, and season with salt and pepper.
5. 5 Brush artichokes with a coating of lemon-garlic dipping sauce; place on the preheated grill and cook, basting with sauce and turning frequently, until the tips are a little charred, 5 to 10 minutes. Serve immediately with remaining lemon-garlic sauce.

By rosiella

Ingredients

• ✓ lemon
• fig
• baking soda
• water
• white sugar
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Place figs in a large bowl; sprinkle baking soda over figs. Carefully cover figs with boiling water and soak for 1 hour. Drain figs and rinse thoroughly with cold water.
3. 3 Combine sugar and 4 cups of water in a large Dutch oven; bring to a boil and simmer for 10 minutes.
4. 4 Add figs and lemon slices to syrup and simmer for 1 hour, stirring occasionally.
5. 5 Spoon figs into hot, sterilized jars and spoon syrup over figs, leaving ½ inch of head space. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area for up to 1 year.

By Dotti K

Ingredients

• ✓ lemon
• flat leaf parsley
• pecan
• olive oil
• parmesan cheese
• kalamata olive
• jalapeno pepper
• garlic

Instructions

1. 1 Place the parsley, pecans, olive oil, Parmesan cheese, olives, jalapeno pepper, garlic, lemon juice, and lemon zest in the bowl of a blender or food processor, and pulse until smooth and creamy. Store in refrigerator.

By souplover Sue

Ingredients

• ✓ lemon
• water
• sugar
• mint
• lemon juice
• limoncello liqueur

Instructions

1. 1 Combine 1 cup water, sugar, and fresh mint leaves in a saucepan over medium heat. Bring to a light boil, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat; stir in lemon zest. Let syrup cool slightly, about 10 minutes.
2. 2 Mix remaining 1 1/2 cup water, lemon juice, and limoncello liqueur into syrup.
3. 3 Pour mixture into an ice cream maker; churn according to the manufacturer's instructions, 10 to 15 minutes. Freeze until firm, about 6 hours.

By minnie

Ingredients

• ✓ lemon
• olive oil
• oregano
• salt
• pepper
• chicken thigh

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking dish. Whisk oil and lemon juice together.
2. 2 Mix oregano with salt and pepper to taste. Rub well over all chicken pieces. Place into the prepared baking dish and drizzle with 1/2 of the oil-lemon mixture.
3. 3 Bake in the preheated oven for 15 minutes. Turn chicken pieces and drizzle with remaining oil-lemon mixture. Bake until chicken is no longer pink at the bone and the juices run clear, 15 to 20 more minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).

By Teresa C. Rouzer