Type what you have

Ingredients

• ✓ lemon
• ✓ lemon
• ✓ lemon
• all-purpose flour
• sugar
• baking powder
• salt
• black raspberry
• egg
• milk
• vegetable oil
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Combine flour, 1 cup sugar, baking powder, and salt in a medium bowl; stir in black raspberries and lemon zest.
3. 3 Whisk eggs together in a separate bowl; whisk in milk, oil, and juice of 1 lemon. Stir in flour mixture until just moistened; transfer to the prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour.
5. 5 Combine ½ cup sugar and juice of 1 lemon in a microwave-safe bowl. Microwave at 20-second intervals until sugar is dissolved and glaze is smooth.
6. 6 Brush glaze over warm bread while still in the pan; cool for 10 minutes. Transfer loaf to a wire rack to cool completely.

By Miss B

Ingredients

• ✓ lemon
• all-purpose flour
• baking powder
• baking soda
• salt
• nutmeg
• white sugar
• milk
• vegetable oil
• egg
• zucchini

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan.
2. 2 Whisk flour, baking powder, baking soda, salt, and nutmeg together in a bowl until evenly mixed.
3. 3 Beat sugar, milk, oil, egg, and lemon juice together in a large bowl until well combined; stir in flour mixture, zucchini, and lemon zest with a fork until moist but very thick. Pour into the prepared loaf pan and smooth the top.
4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, 60 to 70 minutes.

By Littldot

Ingredients

• ✓ lemon
• cake flour
• baking powder
• salt
• egg
• sugar
• canola oil
• buttermilk
• lemon juice
• zucchini
• powdered sugar
• lemon juice
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Whisk flour, baking powder, and salt together in a bowl until well mixed. Set aside.
3. 3 Beat eggs in a large bowl. Stir in sugar and oil until well blended. Stir in ½ cup buttermilk, 2 tablespoons lemon juice, and lemon zest until well blended. Fold in zucchini until incorporated. Stir in flour mixture until well combined. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, 40 to 45 minutes.
5. 5 Meanwhile, combine confectioners' sugar, 2 tablespoons lemon juice, and 1 tablespoon milk in a small bowl until smooth; spoon glaze over bread. Set loaf aside until glaze set ups.

By Kathy

Ingredients

• ✓ lemon
• cooking spray
• all-purpose flour
• baking soda
• salt
• egg
• white sugar
• vegetable oil
• yogurt
• lemon juice
• vanilla extract
• zucchini
• pistachio nut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
2. 2 Mix flour, baking soda, and salt in a bowl. Beat eggs, sugar, and vegetable oil together in another bowl; stir in yogurt, lemon zest, lemon juice, and vanilla extract. Gradually stir flour mixture into wet ingredients until just moistened; fold zucchini and pistachios into batter. Pour batter evenly into prepared loaf pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By LIZZY217

Ingredients

• ✓ lemon
• thai basil
• sugar
• vodka
• ice cube

Instructions

1. 1 Place 2 lemon wedges, 4 Thai basil leaves, and sugar in a cocktail shaker and mash well with a cocktail muddler. Pour in vodka and ice cubes; cover and shake until the outside of the shaker has frosted, about 45 seconds. Strain into 2 chilled martini glasses and garnish each with 1 lemon wedge and 1 Thai basil leaf.

By Marilyn Schlossbach

Ingredients

• ✓ lemon
• chile pepper
• salt
• sugar
• soy sauce
• tomato
• apple
• peanut

Instructions

1. 1 In a medium bowl, stir together the chile pepper, salt, sugar, and soy sauce. Squeeze in the juice from the lemon. Add the tomatoes and apple, and toss to coat. Sprinkle the chopped peanuts over the top. Chill until serving.

By Serena Liew

Ingredients

• ✓ lemon
• tomato
• green bean
• cucumber
• papaya
• garlic
• thai chile
• lime
• fish sauce
• sugar
• peanut
• cilantro

Instructions

1. 1 Combine tomato, beans, cucumber, and papaya in a large bowl. Toss with garlic and chile pepper.
2. 2 Stir together lemon juice, lime juice, fish sauce, and sugar in a small bowl. Pour over papaya mixture and toss. Sprinkle peanuts and cilantro on top and serve.

By taddy

Ingredients

• ✓ lemon
• rice noodle
• butter
• chicken breast
• vegetable oil
• egg
• sugar
• fish sauce
• white wine vinegar
• red pepper
• bean sprout
• green onion
• peanut

Instructions

1. 1 Gather all ingredients.
2. 2 Soak rice noodles in cold water until soft, 30 to 50 minutes. Drain and set aside.
3. 3 Meanwhile, heat butter in a wok; add chicken and sauté until browned. Remove chicken and set aside.
4. 4 Heat oil in the wok over medium-high heat. Crack eggs into hot oil and cook until firm. Stir in chicken and cook for 5 minutes.
5. 5 Add softened noodles, sugar, fish sauce, vinegar, and red pepper; mix well until noodles are tender. Adjust seasonings to taste.
6. 6 Stir bean sprouts into wok and cook for 3 minutes.
7. 7 Serve topped with green onions, crushed peanuts, and a wedge of lemon.

By April

Ingredients

• ✓ lemon
• coconut
• raisin
• apple
• kiwi
• cantaloupe
• watermelon
• ginger
• coconut milk
• white sugar
• coriander
• cumin
• cayenne pepper
• mint
• white sugar
• cashew
• butter

Instructions

1. 1 Cover a baking sheet with aluminum foil.
2. 2 Cook and stir butter, cashews, 3/4 cup sugar, dried mint, cayenne pepper, cumin, and coriander in a skillet over medium-low heat until sugar has dissolved and cashews are browned, 7 to 10 minutes.
3. 3 Spread cashews over the prepared baking sheet to cool.
4. 4 Place lemon juice and 1/2 cup sugar in a blender. Blend until sugar is dissolved. Add coconut milk and ginger; blend until smooth.
5. 5 Combine watermelon, cantaloupe, kiwi, apple, raisins, and shredded coconut in a large bowl
6. 6 Pour coconut mixture over fruit and gently toss to coat.
7. 7 Sprinkle cooled cashews over fruit salad.

By Ohana Family

Ingredients

• ✓ lemon
• basil
• cinnamon
• bamboo shoot
• shiitake mushroom
• snow pea
• chicken broth
• red bell pepper
• coconut milk
• green curry paste
• black pepper
• kosher salt
• chicken breast
• ginger
• garlic
• onion
• sesame oil

Instructions

1. 1 Heat sesame oil in a large, heavy-bottomed skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and ginger; sauté for 2 to 3 minutes. Stir chicken into onion mixture and season with salt and pepper. Mix in curry paste. Cook, stirring occasionally, until chicken is browned, about 10 minutes.
2. 2 Add coconut milk, red bell pepper, chicken broth, snow peas, mushrooms, and bamboo shoots. Season with cinnamon and stir well. Cover, reduce heat to medium-low, and simmer until chicken is no longer pink in the center and the juices run clear, about 30 minutes. Remove from heat; stir in basil and lemon juice.

By Pietro

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

Ingredients

• ✓ lemon
• kosher salt
• lemon juice
• olive oil

Instructions

1. 1 Toss the lemon slices in kosher salt to coat, and place them into a sterile 2 quart glass jar. Pour in the lemon juice, cover tightly, and let stand on the counter for 1 week. Turn the jar over daily. At the end of the week, top the jar off with enough olive oil to cover the lemons. This will keep in the refrigerator for up to 4 months.
2. 2 To use, pull the lemon pulp from the peel, and scrape out the pith to leave only the yellow rind. Julienne, and add to your favorite dish for a lemony zing.

By THOMASSHERBOURNE

Ingredients

• ✓ lemon
• brown sugar
• honey

Instructions

1. 1 Mix brown sugar, lemon juice, and honey together in a small bowl or container. Massage onto skin. Rinse off.

By Leigha

Ingredients

• ✓ lemon
• carrot
• apple
• beet

Instructions

1. 1 Press lemons, carrots, apples, and beets through a juicer and into a large glass.

By raina

Ingredients

• ✓ lemon
• vodka
• sugar

Instructions

1. 1 Place shot glass in the freezer until chilled, about 1 hour.
2. 2 Pour vodka into the chilled shot glass. Dip lemon wedge in sugar. Shoot the vodka and immediately take a draw on the lemon.

By Allrecipes

Ingredients

• ✓ lemon
• sugar
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Wash lemons and peel off all the zest using a vegetable peeler; set peeled lemons aside. Add lemon zest to a bowl and cover with sugar; toss to combine. Cover and let sit for a minimum of 2 hours, or up to overnight.
3. 3 Bring water to a boil in a pot over high heat; turn off heat and pour in lemon-sugar mixture. Stir and let sit until sugar is completely dissolved, about 5 minutes.
4. 4 Pour through a mesh strainer back into the same bowl and discard the zest. Let cool to room temperature, 20 to 30 minutes.
5. 5 Cut lemons in half and squeeze juice into the bowl. Pour lemonade into a serving pitcher; cover and chill thoroughly before serving over ice, at least 2 hours.
6. 6 Enjoy!

By John Mitzewich

Ingredients

• ✓ lemon
• sugar
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Juice lemons; you should have 1 cup juice.
3. 3 Combine juice, sugar, and water in a 1/2-gallon pitcher. Stir until sugar dissolves. Taste and add more water if desired.
4. 4 Chill and serve over ice.

By Erin

Ingredients

• ✓ lemon
• sugar
• water

Instructions

1. 1 Peel the rinds from the 5 lemons and cut them into 1/2 inch slices. Set the lemons aside.
2. 2 Place the rinds in a bowl and sprinkle the sugar over them. Let this stand for about one hour, so that the sugar begins to soak up the oils from the lemons.
3. 3 Bring water to a boil in a covered saucepan and then pour the hot water over the sugared lemon rinds. Allow this mixture to cool for 20 minutes and then remove the rinds.
4. 4 Squeeze the lemons into another bowl. Pour the juice through a strainer into the sugar mixture. Stir well, pour into pitcher and pop it in the fridge! Serve with ice cubes.

By Aunt Suzie

Ingredients

• ✓ lemon
• water
• white sugar

Instructions

1. 1 Cut lemons into slices about 1/4-inch thick and remove the fruit pulp. Cut the rings in half so the peels are in long strips.
2. 2 Bring water and lemon peels to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times (see Editor's Note). Drain and set peels aside.
3. 3 Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent. Store peels in syrup, refrigerated, to keep them soft.
4. 4 Alternatively, strain peels from syrup and allow them to dry. Toss dry candied peels in additional sugar and store them in an airtight container at room temperature.

By StevenRN

Ingredients

• ✓ lemon
• watermelon
• sugar

Instructions

1. 1 Remove the green rind from watermelon, and dice white part into small cubes, leaving the red flesh mostly intact. Remove seeds.
2. 2 In a heavy stockpot, combine 4 cups of prepared watermelon, sugar, and lemons. Bring to a boil over medium heat, and let the mixture boil slowly for 2 hours, stirring occasionally. The temperature of the mixture should be at 220 degrees F (105 degrees C) so the jam will set.
3. 3 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave 2 inches of space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
5. 5 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.

By Lesa Caruso

Ingredients

• ✓ lemon
• barbecue sauce
• pork chop

Instructions

1. 1 Place enough barbecue sauce to coat chops in a shallow dish or bowl. Add chops and smother in sauce to coat. Place chops in a medium skillet over medium high heat and saute for 20 to 25 minutes or until cooked through, sprinkling both sides generously with lemon juice while cooking. Remove from heat and serve.

By Toby Mahaney

Ingredients

• ✓ lemon
• watermelon
• mint leaves

Instructions

1. 1 Toss the watermelon chunks and mint together in a large bowl. Pour the lemon juice over the watermelon and toss again to coat evenly. Refrigerate 30 minutes before serving.

By jason

Ingredients

• ✓ lemon
• ✓ lemon
• pineapple juice
• sugar
• honey
• carbonated water

Instructions

1. 1 To make the pineapple lemon syrup: In a large saucepan over medium heat, combine pineapple juice, lemon juice, sugar and honey. Bring to a boil, and cook for 1 minute. Allow to cool, then refrigerate overnight.
2. 2 Fill 6 glasses with ice. Place a slice of lemon in each glass. Pour in 2 fluid ounces pineapple lemon syrup. Fill glasses to the top with carbonated water; stir.

By Albert Duga