Type what you have

Ingredients

• ✓ lemon juice
• avocado
• milk
• vanilla ice cream
• ice
• sugar
• lime juice

Instructions

1. 1 Combine avocado, milk, ice cream, ice, sugar, and lemon juice in a blender. Purée until smooth.

By Alexa

Ingredients

• ✓ lemon juice
• all-purpose flour
• sugar
• cinnamon
• baking soda
• salt
• vegetable oil
• egg
• mango
• raisin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x4-inch loaf pans. Set aside.
2. 2 Whisk flour, sugar, cinnamon, baking soda, and salt together in a large bowl. Beat oil and eggs together in a separate bowl until well combined; stir into flour mixture. Fold in mangoes, raisins, and lemon juice. 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.

By Chinky Viola

Ingredients

• ✓ lemon juice
• apricot nectar
• orange juice

Instructions

1. 1 In a pitcher, combine apricot nectar, orange juice, and lemon juice. Serve chilled.

By dalesashley

Ingredients

• ✓ lemon juice
• pineapple
• banana
• water

Instructions

1. 1 Place pineapple, banana, and lemon juice in a blender. Blend until smooth and no lumps remain, adding water to thin as necessary.

By Nechama Shain

Ingredients

• ✓ lemon juice
• apricot
• white sugar
• orange

Instructions

1. 1 Mix apricots, sugar, orange zest, and lemon juice in a very large pot. Bring to a boil over medium heat. Simmer, stirring occasionally and skimming any scum off the top, until apricots look glassy and the liquid thickens, 20 to 25 minutes.
2. 2 Spoon the jam into 3 pint jars, leaving 1/4 inch of space at the top. Seal jars and let the jam cool to room temperature, 1 to 2 hours, before transferring to the refrigerator.

By Bones

Ingredients

• ✓ lemon juice
• white sugar
• fig
• liquid pectin

Instructions

1. 1 Mix sugar and figs together in a large glass or plastic bowl. Set aside, stirring occasionally, until sugar has dissolved slightly, about 15 minutes.
2. 2 Stir lemon juice and pectin together in another glass or plastic bowl; pour into fig mixture and stir until sugar is fully dissolved.
3. 3 Pour fig mixture into sterilized plastic canning containers, filling to within 1/4 inch of the top. Cover the containers and refrigerate or freeze.

By hellomelissa

Ingredients

• ✓ lemon juice
• water
• tomato paste
• white sugar
• salt
• water

Instructions

1. 1 Blend 2 cups water, tomato paste, lemon juice, sugar, and salt together in a blender until smooth; pour into a 1/2 gallon container. Stir 3 cups water into mixture. Refrigerate until thickened, about 1 hour. Add 1 more cup water if juice is too thick.

By MTARARAT

Ingredients

• ✓ lemon juice
• blood orange
• water
• white sugar

Instructions

1. 1 Wash oranges well. Use a peeler to remove all the zest in long strips. It's okay if some of the white pith comes with it.
2. 2 Transfer the peels to a saucepan and add 6 cups of cold water. Bring to a simmer over high heat. Reduce heat to medium-low to low and simmer until the peels are soft and tender, 45 minutes to 1 hour.
3. 3 While that cooks, cut oranges in half and juice them into a large measuring cup; this should equal 1 cup. Pour in 1/2 cup cold water and set aside.
4. 4 Remove peels from heat and drain off the water. Transfer peels to a cutting board, and when cool enough to handle, slice the zest into very thin strips. Transfer into the blood orange juice.
5. 5 Pour zest-juice mixture into the saucepan along with lemon juice and sugar. Bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until the mixture reduces and thickens slightly, 30 to 40 minutes. A probe or candy thermometer should read about 225 degrees F (107 degrees C).
6. 6 Meanwhile, inspect jam jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until juice mixture is ready. Wash new, unused lids and rings in warm soapy water.
7. 7 Pour into sterilized jam jars and let cool to room temperature. Seal jars and transfer to the refrigerator for 8 hours, or overnight, before enjoying.

By John Mitzewich

Ingredients

• ✓ lemon juice
• egg
• butter
• sugar
• lemon zest

Instructions

1. 1 Combine lemon juice, eggs, butter, sugar, and lemon zest in a 2-quart saucepan; cook over medium-low heat, stirring constantly, until curd is thick and just beginning to boil, about 8 minutes.
2. 2 Remove curd from heat and cool to room temperature, stirring occasionally to keep the surface soft, about 30 minutes. Pour curd into clean jars, seal, and store in the refrigerator.

By Al Marti Voss

Ingredients

• ✓ lemon juice
• milk
• blueberry
• oat
• honey
• ginger

Instructions

1. 1 Combine milk, frozen blueberries, oats, lemon juice, honey, and ginger in a blender; process until smooth.

By BA344

Ingredients

• ✓ lemon juice
• orange
• carrot
• cucumber
• water
• white sugar

Instructions

1. 1 Peel orange and save a 1x1-inch piece of the peel. Place orange, orange peel piece, carrots, and cucumber in a blender; pour in water. Blend until desired consistency is reached; add sugar and lemon juice. Blend until smooth, 1 to 3 minutes.

By mamicha

Ingredients

• ✓ lemon juice
• butter
• egg
• salt
• all-purpose flour
• milk
• confectioners' sugar

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 In a mixing bowl, combine the eggs, salt, flour and milk. (Use a blender for this step, if desired.) Melt the butter in a 9x13 inch baking pan. Pour the contents of the mixing bowl into the pan.
3. 3 Bake for 15 to 20 minutes until the mixture rises. Serve at once. Sprinkle lemon juice and powdered sugar on top at the table. Add fruit or whipped cream if desired.

By Jeanie Bean

Ingredients

• ✓ lemon juice
• clementine
• sour cherry
• pineapple chunk
• fruit pectin
• white sugar

Instructions

1. 1 Inspect 3 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse jars in simmering water until marmalade is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Place clementines and zest in a food processor; blend until well mashed. Transfer to a medium saucepan. Repeat with the cherries and pineapple.
3. 3 Add lemon juice and pectin to the fruit in the saucepan. Mix and bring to a boil over medium heat. Stir in sugar. Return to a boil and cook for 2 minutes. Remove from heat.
4. 4 Pack marmalade mixture into the hot, sterilized jars, filling to within 1/4 inch of the top. 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.
5. 5 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.
6. 6 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 sara

Ingredients

• ✓ lemon juice
• milk
• egg white
• butter
• sugar
• salt
• cassava flour

Instructions

1. 1 Mix milk, egg whites, butter, sugar, lemon juice, and salt together. Gradually add cassava flour, mixing until well combined and no longer lumpy. Batter should be very thin but thick enough to coat a spoon.
2. 2 Preheat a nonstick pan over medium-low heat. Add about 1/4 cup batter to pan and immediately swirl the pan until crepe is as thin as possible. Cook until barely golden brown, about 3 minutes on each side. Plate crepe and repeat with remaining batter.

By A B

Ingredients

• ✓ lemon juice
• buttermilk biscuit dough
• blueberry
• powdered sugar
• lemon zest

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
3. 3 Remove biscuits from the can; split in half crosswise, for a total of 10 biscuits. Place 5 biscuits on the prepared cookie sheet; divide and place blueberries on 5 biscuits.
4. 4 Cover blueberries with remaining 5 biscuits.
5. 5 Bake in the preheated oven until golden brown, 18 to 22 minutes. Let cool for 5 minutes.
6. 6 Combine confectioners' sugar, lemon juice, and zest in a small bowl.
7. 7 Brush biscuit tops with 1/2 the glaze. Let sit until glaze sets, about 5 minutes.
8. 8 Repeat with remaining 1/2 glaze. Enjoy!

By Yoly

Ingredients

• ✓ lemon juice
• butter
• blueberry
• brown sugar
• cinnamon
• milk
• egg
• all-purpose flour
• salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Divide butter between 2 shallow 1-cup oven-proof dishes and heat in the oven until butter melts.
2. 2 Stir blueberries, brown sugar, lemon juice, and cinnamon together in a bowl and toss to combine.
3. 3 Combine milk, eggs, flour, and salt in a bowl. Mix well. Divide batter evenly between the prepared dishes. Add blueberry mixture and sprinkle blueberries evenly on top.
4. 4 Bake in the preheated oven until puffed and golden, 17 to 20 minutes.

By Deb C

Ingredients

• ✓ lemon juice
• peach
• white sugar
• raspberry
• liquid pectin
• pectin

Instructions

1. 1 Immerse ten 12-ounce jars in simmering water until jam is ready. Wash lids and rings in warm, soapy water.
2. 2 Bring a large pot of water to a boil. Add peaches, 3 or 4 at a time; cook for 30 seconds. Immerse in ice water for several minutes to stop the cooking process. Drain. Peel off skins, core, and dice peaches into small pieces.
3. 3 Combine diced peaches, sugar, raspberries, and lemon juice in a large pot. Cook over medium heat, stirring occasionally, until sugar is dissolved, about 5 minutes. Increase heat to medium-high; cook at a rapid boil for 10 minutes. Stir in liquid and powdered pectin; bring back to a boil. Remove from heat and skim foam off the jam with a slotted spoon.
4. 4 Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
5. 5 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 if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, 12 to 24 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

By Mlooman

Ingredients

• ✓ lemon juice
• crescent roll dough
• cream cheese
• white sugar
• vanilla extract
• sour cream
• confectioners' sugar
• milk
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
2. 2 Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
3. 3 In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.
4. 4 Bake in preheated oven for 20 to 30 minutes.
5. 5 In a small bowl, stir together confectioners' sugar, milk and butter. After Danish has cooled, drizzle with icing.

By Natalie

Ingredients

• ✓ lemon juice
• skim milk
• rolled oat
• egg
• whole wheat flour
• baking powder
• vanilla extract
• ground cinnamon
• ground clove
• salt

Instructions

1. 1 Stir milk and lemon juice together in a bowl; let sit until milk begins to slightly sour, about 10 minutes. Stir oats into milk mixture; cover and refrigerate, 8 hours to overnight.
2. 2 Mix eggs, flour, baking powder, vanilla extract, cinnamon, cloves, and salt into oat mixture until batter is evenly combined.
3. 3 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By sincka55

Ingredients

• ✓ lemon juice
• almond milk
• rosemary
• salt
• oat
• banana
• flaxseed
• blueberry

Instructions

1. 1 Combine almond milk, rosemary, and salt in a saucepan over medium-high heat; bring to a boil. Stir in oats, banana, and flaxseed. Reduce heat to medium and cook until most of the liquid has been absorbed, 4 to 5 minutes.
2. 2 Add blueberries and lemon juice to the pan. Continue to cook until desired consistency is reached, 1 to 2 minutes more.

By Tammy Lynn

Ingredients

• ✓ lemon juice
• ✓ lemon juice
• sugar
• butter
• water
• egg yolk
• cream cheese
• mandarin orange
• white sugar
• vanilla extract
• milk
• all-purpose flour
• egg

Instructions

1. 1 Whisk 1 cup sugar, butter, water, 1/4 cup lemon juice, and egg yolk together in a heavy-bottomed saucepan over medium heat. Bring to a boil, stirring constantly. Cook until thickened, about 1 minute. Cover sauce to keep warm.
2. 2 Beat cream cheese, 1/4 cup mandarin orange juice, 1/4 cup sugar, 2 tablespoons lemon juice, and vanilla extract in a bowl using an electric mixer until well blended; mixture will be a bit lumpy.
3. 3 Blend milk, flour, and eggs together in a bowl using an electric mixer. Set a greased crepe pan over medium heat. Ladle batter in until just covering the bottom of the pan. Cook until top dries, about 3 minutes. Flip and set aside; repeat with the remaining batter.
4. 4 Spoon filling into crepes and fold over like a taco. Spoon mandarin orange pieces over filled crepes. Pour sauce on top.

By Chef_Crimson

Ingredients

• ✓ lemon juice
• watermelon
• water
• strawberry
• mango
• sugar

Instructions

1. 1 Combine watermelon, water, strawberries, mango, sugar, and lemon juice in a blender; blend until smooth, about 5 minutes.

By awesomecookie95

Ingredients

• ✓ lemon juice
• butter
• egg yolk
• water
• salt
• cayenne pepper

Instructions

1. 1 Melt butter in a small saucepan over medium heat until bubbly; do not let brown.
2. 2 Combine egg yolks, water, lemon juice, salt, and cayenne pepper in a blender; blend until frothy. Pour in hot butter in a very thin stream, with the blender running, until thick and emulsified. Immediately pour sauce into a serving bowl.

By K Knox

Ingredients

• ✓ lemon juice
• apple
• butter
• all-purpose flour
• brown sugar
• white sugar
• water
• egg
• milk
• cinnamon
• vanilla extract
• bread
• butter

Instructions

1. 1 Place apples in a bowl and drizzle with lemon juice to keep from browning.
2. 2 Melt 1/2 cup butter in a large saucepan over medium heat; remove from heat. Stir flour into melted butter until smooth. Return saucepan to low heat; stir in brown sugar, white sugar, and water until sugars dissolve and mixture is smooth, 3 to 5 minutes. Increase heat to medium; cook and stir mixture until boiling. Reduce heat to low and add apples. Simmer mixture until apples are cooked but slightly tender, 20 to 25 minutes.
3. 3 Preheat griddle to 325 degrees F (165 degrees C).
4. 4 Whisk eggs, milk, cinnamon, and vanilla extract together in a bowl. Dip bread slices into egg mixture until completely coated.
5. 5 Grease heated griddle with frozen butter. Cook dipped bread slices on the hot buttered griddle until browned, 2 to 3 minutes per side. Repeat with remaining frozen butter and dipped bread. Serve French toast with apple mixture ladled over top.

By dorynicole

Ingredients

• ✓ lemon juice
• butter
• egg
• all-purpose flour
• milk
• white sugar
• salt
• baking soda
• vanilla extract
• strawberry
• confectioners' sugar

Instructions

1. 1 Set a rack in the middle of the oven and preheat to 350 degrees F (175 degrees C).
2. 2 Melt butter in a 12-inch oven-proof skillet over low heat, 3 to 5 minutes. Remove from heat.
3. 3 Separate eggs, placing egg whites in a large bowl and egg yolks in a medium bowl. Add flour, milk, sugar, lemon juice, salt, baking soda, and vanilla to the bowl of yolks. Add 3 tablespoons melted butter; lightly mix into a slightly lumpy batter. Let batter rest while whipping egg whites.
4. 4 Whisk egg whites into stiff peaks using a wire whisk or electric mixer. Gently fold batter into the egg whites.
5. 5 Return the skillet to medium-high heat. Pour in batter just before butter starts to brown. Cook until slightly set, 2 to 3 minutes. Drop in sliced strawberries until they are mostly submerged.
6. 6 Transfer the skillet to the oven. Bake soufflé until top is light brown and center is set and doesn't jiggle when shaken, about 25 minutes. Broil until top is dark brown in color, about 2 minutes.
7. 7 Slide pancake onto a plate and sprinkle confectioners' sugar on top.

By Chrissi Guarnieri

Ingredients

• ✓ lemon juice
• crescent roll
• cream cheese
• sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Press 1 package unseparated crescent rolls into bottom of a greased 9x12-inch baking dish.
3. 3 Beat cream cheese, sugar, egg yolk, lemon juice, and vanilla extract in a bowl with an electric mixer until fluffy; spread onto crescent roll "crust" in the baking dish.
4. 4 Cover cream cheese filling with remaining package unseparated crescent roll dough; brush with egg white.
5. 5 Bake in the preheated oven until puffed and golden, 25 to 35 minutes. Cool before cutting.

By Kelly Loney

Ingredients

• ✓ lemon juice
• almond flour
• granulated sugar
• salt
• baking powder
• baking soda
• egg
• almondmilk
• vegetable oil
• blueberry

Instructions

1. 1 Preheat griddle to 350 degrees F or heat frying pan over medium heat until a fleck of water "dances" in the pan.
2. 2 Whisk almond flour, sugar, salt, baking powder, and baking soda. Add egg, lemon juice, almondmilk, and oil. Whisk until combined (batter may be slightly lumpy).
3. 3 Gently fold in desired amount of blueberries.
4. 4 Cook pancakes immediately, flipping halfway, on griddle or in pan greased with cooking spray. Serve warm with syrup.

By Almond Breeze

Ingredients

• ✓ lemon juice
• pancake mix
• cinnamon
• egg
• applesauce
• milk

Instructions

1. 1 Stir pancake mix and cinnamon together in a large bowl; make a well in the center and add eggs, applesauce, lemon juice and milk. Stir mixture until smooth.
2. 2 Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake; cook until bubbles form and the edges are dry, 1 to 2 minutes. Flip and cook until browned on the other side. Repeat with remaining batter.

By Shirley Smith

Ingredients

• ✓ lemon juice
• cottage cheese
• applesauce
• kale
• spinach
• banana
• water
• ice
• vanilla extract
• cinnamon

Instructions

1. 1 Combine cottage cheese, applesauce, kale, banana, water, ice, lemon juice, vanilla (if using) and cinnamon in a blender. Blend on high speed for 2 minutes or until very smooth. Serve immediately.

By Gay Lea Foods Co-operative®

Ingredients

• ✓ lemon juice
• barley
• water
• apple
• water
• brown sugar
• cinnamon
• butter
• nutmeg
• salt
• walnut

Instructions

1. 1 Place barley in a bowl and add 1 cup water; soak for 2 hours or overnight. Drain.
2. 2 Combine drained barley, apples, 2 cups water, brown sugar, cinnamon, butter, lemon juice, nutmeg, and salt in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until barley and apples are softened and water is absorbed, adding more water if needed, about 1 hour. Remove saucepan from heat and stir walnuts into barley.

By TORAV