Type what you have

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
• 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
• heavy cream
• confectioners sugar
• milk
• gelatin
• vanilla extract
• strawberry
• raspberry

Instructions

1. 1 Cut the rind from 1/4 lemon into long strips. Place strips in a saucepan with cream and confectioners' sugar. Bring to a simmer over medium heat. Set aside to steep for 10 minutes.
2. 2 Meanwhile, combine milk and gelatin in a small bowl. Let sit for 5 minutes.
3. 3 Reheat the cream mixture until hot. Remove from heat. Stir in gelatin mixture and vanilla extract. Remove lemon rind. Pour into 8 ramekins and refrigerate until set, about 1 to 2 hours.
4. 4 To serve, arrange strawberry slices and raspberries on top of each custard.

By Jennifer

Ingredients

• ✓ lemon
• strawberry
• white sugar
• water
• cream cheese
• heavy cream
• ladyfinger cookie

Instructions

1. 1 Reserve 3 or 4 strawberries for garnish; slice 1/2 remaining strawberries into a bowl. Add 2 tablespoons sugar and juice of 1 lemon to sliced strawberries; stir to combine. Set aside to macerate.
2. 2 Combine remaining strawberries, 2 1/2 tablespoons sugar, and remaining juice of 1 lemon in a blender; blend until smooth.
3. 3 Transfer strawberry purée to a small saucepan; cook over low heat, stirring often, until thickened to a sauce-like consistency, 5 to 10 minutes. Taste sauce; add more sugar if not sweet enough and add water if too thick. Cool completely.
4. 4 Beat cream cheese and remaining 2 1/2 tablespoons sugar in a large bowl with an electric mixer until smooth and creamy. Whip cream in a separate bowl until soft peaks form; fold into cream cheese mixture.
5. 5 Arrange ladyfingers in a snug, single layer in a square glass baking dish. Pour 1/2 strawberry sauce over ladyfingers; spread 1/2 cream cheese mixture on top. Scatter 1/2 macerated strawberries on cream cheese mixture. Repeat layers with remaining ladyfingers, sauce, and macerated strawberries. Spread remaining cream mixture evenly over top; garnish with reserved strawberries.
6. 6 Cover tiramisu with plastic wrap; refrigerate, 4 hours to overnight.

By Alemarsi

Ingredients

• ✓ lemon
• water
• white sugar
• lemon zest
• lemon juice
• mint
• raspberry liqueur

Instructions

1. 1 Whisk water, sugar, and lemon zest together in a medium saucepan; bring to a boil over high heat. Boil and whisk for 5 minutes. Cool 10 minutes, then whisk in lemon juice.
2. 2 Transfer lemon mixture to an 8x8-inch pan; freeze 1 ½ hours.
3. 3 Remove pan from freezer; stir with a fork to break up ice. Freeze 3 hours more. Scrape and mix ice into shavings with a fork.
4. 4 Serve in chilled glasses; garnish with mint and lemon wedges. Top with raspberry-flavored liqueur.

By tcasa

Ingredients

• ✓ lemon
• turbinado sugar
• butter
• egg
• almond meal
• cornmeal
• baking powder
• salt
• sugar

Instructions

1. 1 Preheat an oven to 300 degrees F (150 degrees C). Line the bottom of a 10-inch cake pan with parchment paper.
2. 2 Beat the sugar and butter with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.
3. 3 In a separate bowl, combine the almond meal, cornmeal, baking powder, salt, and lemon zest. Gently fold it into the butter mixture, stirring just until combined.
4. 4 Pour the batter into the prepared pan and bake in the preheated oven until the cake is golden and a toothpick inserted into the center comes out clean, 90 to 120 minutes.
5. 5 While the cake is baking, combine the lemon juice and superfine sugar in a saucepan. Bring to a boil over medium-high heat and boil until the sugar has dissolved and the liquid is reduced by half. Remove from heat.
6. 6 Remove the cake from the oven and use a skewer or toothpick to prick holes in the cake. Pour the lemon syrup over the surface. Allow the cake to cool in the pan completely before serving.

By kiminal

Ingredients

• ✓ lemon
• almond
• cornmeal
• sugar
• all-purpose flour
• vanilla bean
• salt
• butter
• lard
• egg yolk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a baking pan.
2. 2 Combine almonds, cornmeal, sugar, flour, lemon zest, vanilla, and salt in a bowl. Mix well using a fork.
3. 3 Pile flour mixture onto a flat work surface, forming a mound. Make a large well in the center; add butter, lard, and egg yolks. Knead vigorously until mixture is combined but crumbly. Spread evenly in the prepared baking pan.
4. 4 Bake in the preheated oven until golden, 40 to 45 minutes. Cut while still warm.

By GJGLAM

Ingredients

• ✓ lemon
• almond
• white sugar
• egg
• vegetable oil
• lemon juice
• all-purpose flour
• yeast
• powdered sugar
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-cup (7 ½x3-inch) fluted tube pan (such as Bundt). Sprinkle almonds evenly around the bottom of the pan. Set aside.
2. 2 Beat sugar and eggs in a large bowl with an electric mixer. Beat in oil, ¼ cup lemon juice, and lemon zest until well combined. Gradually beat in flour until incorporated. Add Lievito; beat until combined. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Cool for 10 minutes; run a knife around the edges of the pan to loosen. Place cake in the freezer for 20 minutes. Remove from the freezer; invert cake onto a serving platter.
4. 4 Combine confectioners' sugar and 1½ teaspoons lemon juice in a small bowl until smooth. Transfer glaze to a small resealable bag; snip one corner of the bag. Drizzle glaze over top of cake.

By Kim's Cooking Now

Ingredients

• ✓ lemon
• white sugar
• butter
• vanilla sugar
• egg
• almond flour
• ricotta cheese
• white sugar
• almond
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch springform pan and line with parchment paper.
2. 2 Bean 3/4 cup sugar and butter in a large bowl with an electric mixer until creamy, about 3 minutes. Add lemon zest, lemon juice, and vanilla sugar; mix until well combined. Add egg yolks, one at a time, beating well after each addition. Fold in almond flour and ricotta cheese with a silicone spatula.
3. 3 Wash and dry the beaters. Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until stiff peaks form. Fold stiff egg whites into almond-ricotta batter; pour into the prepared pan. Sprinkle with sliced almonds.
4. 4 Bake on the center rake of the preheated oven until edges of the cake are lightly browned, about 50 minutes. Cake will still be a little wobbly in the middle.
5. 5 Remove from the oven and let cake cool completely in the pan before transferring to a cake platter, about 1 hour. Dust with confectioners' sugar before serving.

By Allrecipes Member

Ingredients

• ✓ lemon
• all-purpose flour
• orange
• baking powder
• salt
• olive oil
• egg
• cane sugar
• vegetable oil
• vanilla extract
• honey
• sprinkle

Instructions

1. 1 Combine flour, lemon zest, orange zest, baking powder, and salt together in a food processor; pulse to combine. Mix eggs and sugar together in a separate bowl; add 1/3 cup olive oil and vanilla extract and beat again. Mix together with flour mixture using hands to knead.
2. 2 Line a baking sheet with parchment paper. Heat frying oil in a deep saucepan over medium heat until the temperature reaches 375 degrees F (190 degrees C), about 5 minutes.
3. 3 Transfer dough to a floured work surface; continue to knead sticky dough with floured hands. Flatten dough into a thin loaf about 10 inches long. Cut long ropes from the loaf, then slice ropes into 1/2-inch pieces and transfer to the prepared baking sheet.
4. 4 Fry dough pieces in batches in the hot oil until golden brown, about 2 minutes. Transfer to a plate lined with paper towels.
5. 5 Heat honey in a saucepan until warm and fluid, about 1 minute. Pour hot honey over struffoli and toss to coat. Sprinkle with multi-colored sprinkles.

By FestivelySouthern

Ingredients

• ✓ lemon
• strawberry
• white sugar
• greek yogurt
• lemon juice
• vanilla extract
• balsamic vinegar
• salt
• heavy cream
• shortbread cookie
• butter
• strawberry
• white sugar

Instructions

1. 1 Line 10 ramekins with plastic wrap and place them onto a baking sheet.
2. 2 Hull strawberries with the tip of a knife. Place strawberries in a food processor. Add sugar, Greek yogurt, lemon zest, lemon juice, vanilla extract, and balsamic vinegar. Sprinkle in a tiny pinch of salt. Pulse on and off to combine; finish pureeing on high until smooth.
3. 3 Whisk heavy cream in a bowl until soft peaks form. Add the strawberry puree. Stir and fold with a spatula until most of the major streaks disappear. Fill ramekins 1/4 to 1/8 inch from the top with the strawberry mixture. Tap baking sheet against the counter to settle the tops. Cover ramekins in plastic wrap and freeze until mostly firm, about 1 1/2 hours.
4. 4 Meanwhile, place cookies in a resealable plastic bag. Seal; crush cookies through with a rolling pin to get 1 1/2 cups of crumbs. Place crumbs into a bowl; add butter and mix well.
5. 5 Divide the cookie crumb mixture among the ramekins and smooth out with the back of a spoon. Cover again and freeze until completely frozen, about 2 hours.
6. 6 Toss diced strawberries with sugar in a bowl. Let rest at room temperature until a syrup forms below the strawberries, about 1 hour.
7. 7 Warm up each ramekin in your hands to help unmold the semifreddo; invert onto a plate. Top with the strawberries in syrup. Thaw for 10 to 15 minutes before serving.

By John Mitzewich

Ingredients

• ✓ lemon
• almond
• all-purpose flour
• sweet dessert wine
• olive oil
• white sugar
• cocoa powder
• cocoa powder
• vanilla extract
• baking powder
• baking soda
• cinnamon
• clove

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Spread out almonds evenly on the baking sheet.
2. 2 Bake almonds in the preheated oven until toasted, about 15 minutes. Remove from the oven and cool for 10 minutes.
3. 3 Place almonds in the bowl of a food processor; pulse until finely chopped.
4. 4 Increase heat to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
5. 5 Place flour in a large bowl and pour in 1/2 the sweet dessert wine, a little at a time. Stir and mix into a wet, sticky dough. Fold in almonds, olive oil, sugar, 1/2 cup plus 1 tablespoon cocoa powder, lemon zest, vanilla extract, baking powder, and baking soda.
6. 6 Pour remaining port wine into a saucepan and heat until warmed. Stir in cinnamon and cloves and add mixture to the dough. Knead dough for a few minutes until it holds together well but is still sticky. Shape dough into walnut-sized oval balls that resemble little rocks. Place cookies 2 inches apart onto the baking sheet.
7. 7 Bake in the preheated oven until browned, about 10 minutes. Remove from the oven and allow to cool completely.

By NonnaPia

Ingredients

• ✓ lemon
• cake flour
• baking powder
• baking soda
• salt
• sugar
• butter
• egg
• ricotta cheese
• lemon extract
• vanilla extract
• powdered sugar
• lemon juice
• lemon zest

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a tube cake or Bundt pan.
2. 2 Mix cake flour, baking powder, baking soda, and salt into a large bowl.
3. 3 Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat until well combined. Beat in ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended. Add flour mixture and mix until batter is smooth. Pour batter into the prepared tube pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
5. 5 Meanwhile, mix powdered sugar, lemon juice, and lemon zest together. Add more lemon juice if the glaze is too thick, or more powdered sugar if it's too thin. Drizzle the glaze over the cooled cake.

By Yoly

Ingredients

• ✓ lemon
• wheat grain
• milk
• butter
• ricotta cheese
• white sugar
• egg
• egg yolk
• orange flower water
• vanilla extract
• cinnamon
• orange peel
• puff pastry
• egg
• powdered sugar

Instructions

1. 1 Bring wheat grains, milk, butter, and 1/2 of the lemon zest to a simmer in a saucepan over low heat. Simmer until creamy, about 10 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a 11-inch tart pan.
3. 3 Combine ricotta cheese, sugar, eggs, egg yolks, orange flower water, vanilla extract, and cinnamon in a bowl; beat with an electric mixer until well combined. Mix in remaining lemon zest and candied orange peel. Fold in wheat mixture and mix filling until well combined.
4. 4 Roll out 1 sheet puff pastry on a lightly floured surface so it will fit into the tart pan. Place pastry in the pan and spoon filling on top. Roll out the second puff pastry sheet and cut into 3/4-inch thick strips. Layer a lattice pattern on top of the filling and brush with beaten egg.
5. 5 Bake tart in the preheated oven until filling is set and lattice is lightly browned, about 1 hour. Remove from the oven and allow to cool inside the tart pan, at least 1 hour.
6. 6 Carefully unmold tart, transfer onto a cake platter. Dust with powdered sugar before serving.

By Allrecipes Member

Ingredients

• ✓ lemon
• wheat berry
• milk
• butter
• pastry
• ricotta cheese
• white sugar
• egg
• egg yolk
• orange flower water
• vanilla extract
• cinnamon
• candied orange peel
• egg
• confectioners' sugar

Instructions

1. 1 Combine cooked wheat berries, milk, butter, and zest of 1 lemon in a saucepan over medium heat. Cook, stirring often, until creamy, about 10 minutes. Remove from heat and let cool.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease an 11-inch springform pan or aluminum pan and line with one of the pastry crusts.
3. 3 Combine ricotta cheese, sugar, eggs, egg yolks, 1 tablespoon orange flower water, vanilla extract, and cinnamon in the bowl of a food processor; mix until smooth. Mix in remaining lemon zest and orange peel. Fold in wheat berry mixture and pour over the bottom crust.
4. 4 Roll out remaining pastry crust and cut into 1/2-inch wide strips. Place on top of the pie in a lattice pattern and brush with beaten egg.
5. 5 Bake in the preheated oven until filling is cooked through and top is lightly browned, about 1 hour. Remove from oven and place on a wire rack. Cool for about 30 minutes.
6. 6 Remove pie carefully from the pan and place on a serving plate. Dust with confectioners' sugar.

By Nesrine

Ingredients

• ✓ lemon
• ricotta cheese
• butter
• all-purpose flour
• white sugar
• cinnamon
• nutmeg
• kosher salt
• butter
• marsala wine
• egg white
• mascarpone cheese
• orange
• dark chocolate
• honey
• pistachio nut

Instructions

1. 1 Transfer ricotta cheese to fine-mesh strainer set over a bowl and let drain, 8 hours to overnight.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat (such as Silpat™) and brush with 1 teaspoon melted butter.
3. 3 For the shells, place flour, sugar, cinnamon, nutmeg, salt, 1 tablespoon melted butter, Marsala wine, and egg white in a bowl. Mix with a whisk until very smooth, relatively thin, and spreadable.
4. 4 Spoon about 2 tablespoons of batter per shell onto the prepared baking sheet. Swirl batter gently with the back of the spoon from the center outwards to create a fairly thin flat circle about 6 inches in diameter. You should be able to fit 2 per pan.
5. 5 Bake in the preheated oven until edges are browned and centers have golden brown spots, 10 to 12 minutes.
6. 6 While shells are baking, make a few molds by twisting pieces of aluminum foil into 7-inch long cylinders about 2 inches thick.
7. 7 While shells are still hot, quickly roll each around a foil mold to form a tube, seam-side down. Press each tube gently with a spatula for a few seconds until cool enough to hold its shape. Repeat with remaining batter, baking and shaping in batches; let shells cool completely.
8. 8 For the filling, mix drained ricotta cheese, mascarpone cheese, orange zest, lemon zest, dark chocolate, and honey together with a spatula. Transfer into a plastic pastry or zip-top bag and cut off one corner.
9. 9 Pipe the filling into one end of a shell until it comes out slight from the opening, and then turn and fill the other end. Garnish both ends of exposed cheese filling with chopped pistachios. Serve within the next hour or two while cannoli remain crispy.

By John Mitzewich

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
• 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
• 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
• mango
• white sugar
• half-and-half

Instructions

1. 1 Place the mango, sugar, lemon juice, lemon zest and half-and-half into a blender or food processor. Cover, and process until smooth and creamy. Serve chilled.

By Suzisulzer

Ingredients

• ✓ lemon
• water
• white sugar
• mint
• blueberry
• raspberry

Instructions

1. 1 Remove lemon zest in 1- to 2-inch sections using a vegetable peeler, avoiding the bitter white pith. Squeeze and reserve 2 teaspoons of juice.
2. 2 Stir lemon zest, water, sugar, and mint together in a small saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Let cool, 10 to 15 minutes. Transfer to a bowl and chill, covered, for 45 minutes. Remove and discard lemon zest and mint.
3. 3 Process blueberries and raspberries in a food processor until smooth. Strain through a fine-mesh sieve into a bowl with chilled syrup; discard seeds. Stir in reserved lemon juice.
4. 4 Pour berry mixture into a 9x13-inch baking pan. Cover and freeze until edges are slushy, 1 1/2 to 2 hours. Stir with a metal spoon, scraping frozen mixture off bottom and sides of pan. Cover and freeze, stirring every 30 minutes, until mixture is slushy, about 3 hours more. Cover and freeze until firm, 4 to 24 hours more.
5. 5 Let stand and soften slightly at room temperature, 5 to 10 minutes. Scrape surface of granita with a fork and spoon into chilled dessert dishes.

By Allrecipes Magazine

Ingredients

• ✓ lemon
• sugar
• milk
• heavy cream

Instructions

1. 1 Combine zest and sugar in the bowl of a food processor; pulse until zest is very fine.
2. 2 Stir zest-sugar mixture and milk together in a bowl until sugar dissolves; stir in lemon juice.
3. 3 Whip cream in a separate bowl until stiff peaks form; gently fold into lemon mixture until well combined.
4. 4 Pour mixture into a 9x5-inch loaf pan; cover with plastic wrap. Freeze until firm, about 3 hours.

By VRMWIFE

Ingredients

• ✓ lemon
• blackberry
• white sugar
• blackberry schnapps

Instructions

1. 1 Place blackberries in a small saucepan; mash gently with a fork. Stir sugar, schnapps, and lemon juice into mashed blackberries; cook, stirring constantly, over medium heat until blackberries break down and mixture begins to boil, 5 to 10 minutes. Cool slightly before serving.

By Cynthia Ross

Ingredients

• ✓ lemon
• cherry-berry fruit blend
• rose wine
• white sugar

Instructions

1. 1 Place frozen fruit, 1/2 cup rosé, sugar, and lemon juice into the jar of a high-speed blender or food processor. Pulse a few times until the fruit begins to break up, then stream in the remaining wine while blending until the mixture is smooth.
2. 2 Taste and adjust flavor with additional sugar, if needed. Serve immediately or transfer to a freezer-safe container and freeze.

By France Cevallos

Ingredients

• ✓ lemon
• butter
• white sugar
• egg

Instructions

1. 1 Grate zest of 2 lemons; squeeze juice from 3 lemons.
2. 2 Melt butter with sugar over very low heat in a double boiler; slowly pour in beaten eggs and lemon juice. Stir lemon zest into butter mixture; stir constantly until mixture is thickened. Remove from heat to cool completely.

By Phoebe

Ingredients

• ✓ lemon
• strawberry
• greek yogurt
• white sugar

Instructions

1. 1 Blend strawberries and lemon juice together in a blender until smooth; refrigerate until cold, about 1 hour.
2. 2 Stir yogurt and sugar into strawberry mixture until well blended and smooth; pour mixture into the ice cream machine's container.
3. 3 Freeze according to the manufacturer's directions for a soft-serve consistency.

By victoriayuan

Ingredients

• ✓ lemon
• milk
• butter
• marshmallow
• vanilla extract

Instructions

1. 1 Heat milk and butter in a medium saucepan over medium heat. When mixture starts to steam, whisk in marshmallows and vanilla until completely melted. Whisk in lemon zest and juice; mixture should be bubbly.
2. 2 Whisk continuously for 2 minutes, making sure no burning or sticking occurs, until glaze coats the back of a spoon.

By Mrs Nice Chef

Ingredients

• ✓ lemon
• water
• white sugar
• pomelo
• lemon juice

Instructions

1. 1 Combine water and sugar in a saucepan over medium-high heat. Bring to a boil, stirring to dissolve the sugar. Remove from heat and set aside to cool.
2. 2 Pour pureed pomelo and lemon juice into a pie plate. Stir in lemon zest and cooled syrup until combined. Place the dish, uncovered, in the freezer until mixture is just starting to freeze around the edges but still slushy in the middle, about 45 minutes. Use a fork to scrape the mixture from the outer edges inward. Place back into the freezer, and continue to scrape with a fork about every hour until the granita is light and fluffy.

By Kim's Cooking Now

Ingredients

• ✓ lemon
• ✓ lemon
• sugar
• butter
• egg
• all-purpose flour
• baking powder
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a round cake pan with parchment paper.
2. 2 Beat 1 1/4 cup sugar and butter together in a bowl using an electric mixer until smooth; beat in eggs, 1 at a time, beating well before adding the next egg. Stir flour, lemon zest, and baking powder into creamed butter mixture until batter is smooth; pour into the prepared pan.
3. 3 Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 55 minutes.
4. 4 Combine 1/2 cup sugar and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes.
5. 5 Poke holes into the top of the warm cake and pour syrup over cake. Cool slightly before cutting.

By Christina

Ingredients

• ✓ lemon
• pineapple slice
• white sugar
• ginger
• mint
• greek yogurt

Instructions

1. 1 Place pineapple slices in a shallow bowl. Combine lemon juice, 2 tablespoons sugar, and ginger in a cup and pour over pineapple. Cover and marinate for 2 hours.
2. 2 Combine remaining 2 tablespoons sugar and mint leaves in the bowl of a food processor; pulse until finely chopped. Drain marinated pineapple well, reserving marinade.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate. Grill pineapple until soft and heated through, 2 to 3 minutes per side.
4. 4 Stir 3 to 4 tablespoons of the marinade into the Greek yogurt and sweeten with extra sugar if desired. Sprinkle grilled pineapple with mint sugar and serve with yogurt.

By susi310