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
• rice vinegar
• white sugar
• salt

Instructions

1. 1 Stir together rice vinegar, sugar, salt, and lemon juice in a saucepan over low heat until sugar and salt dissolve; do not boil.
2. 2 Remove from heat and allow to cool completely. Store in the refrigerator.

By TheEatertainmentcom

Ingredients

• ✓ lemon
• soy sauce
• chile-garlic sauce
• sesame oil
• garlic powder

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together soy sauce, chile-garlic sauce, sesame oil, and garlic powder in a small bowl; add lemon slice.
3. 3 Serve and enjoy!

By Erin

Ingredients

• ✓ lemon
• lemonade
• vodka
• lychee liqueur
• blue curacao

Instructions

1. 1 Pour lemonade, vodka, lychee liqueur, and blue curaçao into a cocktail shaker over ice. Cover and shake until the outside of the shaker has frosted.
2. 2 Strain into a chilled martini glass and garnish with a lemon slice to serve.

By LN Lee

Ingredients

• ✓ lemon
• marshmallow
• milk
• cream cheese
• egg yolk
• heavy cream
• graham cracker crust

Instructions

1. 1 Combine marshmallows and milk in a saucepan on low heat. Cook, stirring occasionally, until marshmallows are melted and mixture starts to boil. Remove from heat.
2. 2 Beat cream cheese in a large bowl until smooth. Stir in egg yolk. Fold in 1/3 of the melted marshmallow mixture, then quickly fold in remaining marshmallow until no streaks remain. Stir in lemon juice.
3. 3 Beat cream in a medium bowl until soft peaks form. Fold into cream cheese-marshmallow mixture until no streaks remain. Spread into graham crust and chill in the refrigerator for 3 hours before serving.

By Lola Smith

Ingredients

• ✓ lemon
• soy sauce
• garlic
• ginger root
• honey
• mustard
• black pepper
• olive oil

Instructions

1. 1 Whisk soy sauce, lemon juice, garlic, ginger, honey, mustard, and pepper together in a small bowl until thoroughly combined. Add oil in a steady stream, whisking constantly until incorporated into the dressing. Pour into a glass jar and chill until serving.

By Paula

Ingredients

• ✓ lemon
• water
• white sugar
• agar-agar
• white sugar
• water
• arrowroot powder
• strawberry

Instructions

1. 1 Combine 3/4 cup hot water, 2 tablespoons sugar, and agar-agar in a saucepan; bring to a low boil. Cook and stir until sugar and agar-agar are dissolved, 3 to 5 minutes. Pour mochi mixture into a spherical mold and refrigerate until set, 6 to 12 hours.
2. 2 Mix 1/4 cup white sugar and 1/4 cup water together in a saucepan over medium heat; cook and stir until sugar is dissolved, 2 to 4 minutes. Add arrowroot and stir until dissolved, about 1 minute. Add strawberries, lemon zest, and lemon juice; cook and stir over medium-low heat until strawberries soften and start to release their juice, 5 to 10 minutes. Transfer strawberry compote to a storage container and cool to room temperature; refrigerate until chilled, about 30 minutes.
3. 3 Place mochi in a serving dish and drizzle strawberry compote over it.

By Stalara

Ingredients

• ✓ lemon
• mirin
• sake
• soy sauce
• rice wine vinegar
• wasabi powder
• oyster
• quail egg
• flying fish roe

Instructions

1. 1 Whisk together mirin, sake, soy sauce, rice wine vinegar, and wasabi powder in a bowl. Allow mixture to sit at room temperature until sediments sink to the bottom of the bowl, about 2 hours.
2. 2 Shuck oysters; place 2 oysters in each shooter glass.
3. 3 Ladle 2 tablespoons mirin mixture into each glass, without disturbing sediments at the bottom.
4. 4 Crack 1 quail egg into each glass. Top each with 1/8 teaspoon tobiko and garnish with lemon wedges. Serve immediately.

By ChefJackie

Ingredients

• ✓ lemon
• white miso
• sugar
• sake
• mirin
• butterfish
• white wine vinegar
• white wine
• shallot
• bay leaf
• black peppercorn
• heavy cream
• butter
• parsley
• soy sauce
• sugar

Instructions

1. 1 Make marinade: Whisk together miso, sugar, sake, and mirin in a saucepan; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until marinade has reduced, about 45 minutes. Transfer marinade to a shallow dish and cool completely, 30 minutes to 1 hour. Place butterfish in marinade and refrigerate, 8 hours to overnight.
2. 2 Make beurre blanc: Combine vinegar, wine, shallot, bay leaf, and peppercorns in a saucepan; bring to a boil. Reduce heat to medium and simmer until only about 1 tablespoon liquid remain, 2 to 3 minutes. Pour in cream and simmer until mixture is reduced by half, 2 to 3 minutes. Increase heat to medium-high and rapidly whisk in butter pieces, one at a time, until beurre blanc is smooth and thickened. Strain beurre blanc through a mesh strainer to remove spices.
3. 3 Make lemon sauce: Stir lemon juice into beurre blanc until lemon sauce is evenly mixed; fold in parsley.
4. 4 Make sweet soy sauce: Combine soy sauce and sugar in a saucepan over low heat; cook and stir until sugar is dissolved and mixture has reduced to 1 cup, 15 to 20 minutes.
5. 5 Heat a skillet over medium heat for 2 to 3 minutes. Remove butterfish from marinade, discarding unused marinade. Cook butterfish in the hot skillet until fish flakes easily with a fork, 3 to 4 minutes per side. Transfer butterfish to a warm plate; drizzle lemon sauce and sweet soy sauce around fish.

By Angela Wolery-Garcia

Ingredients

• ✓ lemon
• cornstarch
• water
• skewer
• sesame seed
• pineapple
• black pepper
• salt
• olive oil
• zucchini
• onion
• green bell pepper
• red bell pepper
• chicken breast
• worcestershire sauce
• ginger
• garlic powder
• sesame oil
• honey
• olive oil
• mirin
• soy sauce

Instructions

1. 1 Whisk soy sauce, mirin, olive oil, honey, sesame oil, garlic powder, ginger, lemon juice, and Worcestershire sauce together in a bowl. Transfer 1/4 of the marinade to a small bowl and refrigerate until ready to use.
2. 2 Place remaining marinade in a zip-top bag and add chicken. Marinate in the refrigerator for 8 hours, or overnight.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the refrigerator.
4. 4 Combine bell peppers, onion, and zucchini in a bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat.
5. 5 Make the kabobs by alternating chicken with bell peppers, pineapple, onion, and zucchini. Drizzle some of the sauce from the zip-top bag onto the kabobs.
6. 6 Cook on the preheated grill, turning every few minutes and drizzling any remaining sauce from the bag over top, until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
7. 7 About 10 minutes before the skewers are done, mix cold water and cornstarch in a small bowl. Put the 1/4 cup reserved marinade in a small saucepan over medium heat. When hot, add cornstarch-water mixture and reduce heat to medium-low. Cook, stirring often, until sauce thickens, 7 to 8 minutes.
8. 8 Place kabobs on a tray and drizzle with thickened teriyaki sauce. Sprinkle toasted sesame seeds on top.

By jmiss

Ingredients

• ✓ lemon
• pepper
• salt
• garlic powder
• sugar
• ginger
• paprika
• water
• mayonnaise
• shrimp
• pepper
• salt
• soy sauce
• oyster sauce
• egg
• butter
• carrot
• pea
• garlic
• onion
• vegetable oil
• water
• jasmine rice

Instructions

1. 1 Bring 3 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside and let cool.
2. 2 Heat 2 tablespoons vegetable oil in a large, deep skillet over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in cooked jasmine rice and frozen peas and carrots; fry until rice begins to brown, about 5 minutes. Add 2 tablespoons butter and stir to combine. Pour in eggs and cook until firm. Add oyster sauce, soy sauce, and 1/2 lemon juice; stir to combine. Season with salt and pepper.
3. 3 Heat remaining 1 tablespoon vegetable oil in a separate pan over medium-high heat. Add shrimp and fry until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Mix in remaining 2 tablespoons butter and lemon juice. Combine with fried rice mixture.
4. 4 Combine mayonnaise, water, paprika, ginger paste, white sugar, garlic powder, salt, and pepper in a bowl to make the yum yum sauce. Stir well. Serve with the fried rice.

By doingdirt

Ingredients

• ✓ lemon
• ✓ lemon
• milk
• sweetened condensed milk

Instructions

1. 1 Combine lemon zest, lemon juice, milk, and sweetened condensed milk in the freezer canister of an ice cream maker. Freeze according to manufacturers' directions.

By jem

Ingredients

• ✓ lemon
• ✓ lemon
• water
• water
• salt

Instructions

1. 1 Mix lemons wedges, 1/4 cup plus 2 tablespoons water, lemon juice, and salt together in a microwave-safe container.
2. 2 Cook in the microwave for 10 minutes, stirring at 2-minute intervals to prevent spills.
3. 3 Pour the mixture into a sterilized, airtight jar. Let stand for 24 hours before using.

By MadeInCooking

Ingredients

• ✓ lemon
• ✓ lemon
• ✓ lemon
• water
• sugar
• vodka
• ice cube

Instructions

1. 1 Zest 1 lemon into large pieces using a knife. Place lemon zest in a saucepan; top with 1 cup water and sugar. Bring lemon zest mixture to a boil, stirring occasionally, until sugar dissolves and liquid is syrupy, 5 to 10 minutes. Remove saucepan from heat and cool; remove and discard lemon zest.
2. 2 Stir lemon juice and vodka together in a pitcher; pour in lemon syrup. Stir in enough water to fill the pitcher.
3. 3 Fill glasses with ice; pour hard lemonade into each glass. Garnish each glass with a lemon slice.

By Lisa-ButteryBooks

Ingredients

• ✓ lemon
• water
• white sugar

Instructions

1. 1 In a 2 quart pitcher, combine the lemon juice, water and sugar. Stir until sugar is dissolved. Chill in refrigerator.

By H Beatrice

Ingredients

• ✓ lemon
• ✓ lemon
• white sugar
• milk

Instructions

1. 1 Stir sugar, lemon zest, and lemon juice together in a large bowl until smooth; slowly stir in milk. Pour into a 9x9 inch dish; transfer to the freezer.
2. 2 Stir once when mixture begins to harden. Freeze until firm, at least 2 hours.

By bsteimle

Ingredients

• ✓ lemon
• kosher salt
• water

Instructions

1. 1 Scrub lemons thoroughly under cold running water. Cut each lemon into quarters, but do not cut all the way through the top, so that the lemon still holds together.
2. 2 Rub lemons generously with salt inside and out and along all the cuts. Place them in a large sterilized jar with a tight-fitting lid. Add lukewarm water to cover; the lemons should be fully immersed. Screw on the lid and let cure for 1 month in a dark, dry, and cool place.

By gartenfee

Ingredients

• ✓ lemon
• white sugar
• water
• ice cube

Instructions

1. 1 Place lemon, sugar, cold water, and ice cubes into the container of a blender. Blend until smooth, and serve immediately.

By BEVERLYANN

Ingredients

• ✓ lemon
• ice cube
• water
• white sugar

Instructions

1. 1 Place lemons, ice cubes, water, and white sugar in a blender; blend until a slushie consistency is reached, about 1 minute.

By TRACY