Type what you have

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
• 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
• sweetened condensed milk
• egg yolk
• graham cracker crust

Instructions

1. 1 Beat condensed milk and egg yolks in a bowl with an electric mixer until smooth. Add lemon juice and stir until mixture begins to thicken. Pour into graham cracker crust.
2. 2 Refrigerate pie until set in the middle, 6 hours to overnight.

By greatvaluechef

Ingredients

• ✓ lemon
• white sugar
• egg yolk
• salt
• coconut oil

Instructions

1. 1 Fill a medium saucepan with 1 inch of water and heat until barely simmering.
2. 2 Whisk lemon juice, lemon zest, sugar, egg yolks, and salt together in a glass bowl. Set the bowl over the simmering water. Cook, whisking constantly, until curd foams, then thickens, about 10 minutes.
3. 3 Remove the bowl from the simmering water. Gradually whisk in coconut oil until melted and incorporated.
4. 4 Strain the curd through a fine-mesh sieve; discard solids left in the strainer. Press a sheet of plastic wrap directly onto the surface to prevent skin from forming. Refrigerate until set and chilled, at least 2 hours.

By LauraF

Ingredients

• ✓ lemon
• strawberry
• dark corn syrup
• white sugar

Instructions

1. 1 Combine strawberries and dark corn syrup in a medium saucepan over medium heat; bring to a boil, then reduce heat to low. Stir until mixture simmers and strawberries release their juices, about 10 minutes.
2. 2 Off heat, stir sugar and lemon juice into strawberry mixture until sugar has dissolved. Cool to room temperature, then chill in the refrigerator before serving.

By MARMARL

Ingredients

• ✓ lemon
• half-and-half
• sugar
• lemon juice

Instructions

1. 1 Mix half-and-half, sugar, lemon juice, and lemon zest together in a bowl. Freeze mixture until ice crystals form, about 1 hour. Remove mixture from freezer, stir to distribute ice crystals, and return to freezer until ice crystals form again, about 1 hour.
2. 2 Repeat freezing and stirring process twice. Cover the bowl with a lid and freeze until solid, about 2 hours.

By Erin Duvall Culver

Ingredients

• ✓ lemon
• blueberry
• white sugar
• water

Instructions

1. 1 Gather the ingredients.
2. 2 Combine blueberries, sugar, water, lemon zest, and juice in the bowl of a food processor; process until pureed.
3. 3 Pour mixture into an ice cream maker and process for 30 minutes according to manufacturer's instructions. Transfer to a freezer-safe container and freeze for at least 1 hour.

By QUILTBUGJ

Ingredients

• ✓ lemon
• ✓ lemon
• avocado
• lime
• lime
• coconut milk
• agave nectar
• corn syrup

Instructions

1. 1 Blend avocados, lemon juice, lime juice, lemon zest, and lime zest together in a food processor until smooth; add coconut milk, agave nectar, and corn syrup and blend until smooth. Cover bowl of food processor and refrigerate for at least 1 hour.
2. 2 Pour avocado mixture into ice cream maker and process according to manufacturer's instructions.

By Countess

Ingredients

• ✓ lemon
• strawberry
• sugar
• cornstarch
• salt

Instructions

1. 1 Mash the strawberries with a potato masher in a pot. Stir the lemon juice, sugar, cornstarch, and salt into the mashed strawberries. Place the pot over medium heat. Stirring constantly, bring the mixture to a boil; remove immediately from the heat and allow to cool to room temperature.

By marnie

Ingredients

• ✓ lemon
• white sugar
• egg
• pastry
• milk

Instructions

1. 1 Combine sugar and sliced lemons in a large bowl. Let stand for at least 4 hours or overnight.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Press one pie pastry into a pie plate.
3. 3 Add beaten eggs to the sugar-lemon mixture and mix until well combined. Pour into the bottom crust, then cover with remaining pie pastry. Brush top crust with milk and sprinkle with sugar as desired.
4. 4 Bake in the preheated oven for 15 minutes. Reduce the heat to 375 degrees F (190 degrees C) and bake until a knife inserted into the center comes out clean, 20 to 25 more minutes.

By Susan Hissam

Ingredients

• ✓ lemon
• ✓ lemon
• strawberry
• sugar
• milk
• heavy cream
• vanilla extract

Instructions

1. 1 Combine strawberries, 1/3 cup sugar, lemon juice, and lemon zest in a medium bowl; stir gently. Cover the bowl and let macerate in the refrigerator for about 2 hours.
2. 2 Mix together milk and remaining 2/3 cup sugar in a large bowl with an electric mixer on low speed until sugar dissolves, about 2 minutes. Stir in heavy cream, vanilla, and some juice from strawberries, but not berries themselves.
3. 3 Add mixture to an ice cream maker and churn according to manufacturer's instructions, about 20 minutes.
4. 4 About 10 minutes before ice cream is finished, purée most of the strawberries in a food processor or blender, reserving a few strawberries for garnish. Add puréed strawberries to the ice cream maker for the last 5 minutes of churning. Transfer to an airtight container and freeze until firm, about 4 hours.

By Beth

Ingredients

• ✓ lemon
• vanilla wafer cookie
• margarine
• sweetened condensed milk
• egg
• white sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Crush 28 wafer cookies with a food processor or by hand. Pat crushed cookies and melted margarine into the bottom of a 9-inch pie pan. Stand remaining whole wafer cookies around the edge of the pan.
3. 3 Zest 1 tablespoon from lemons and set aside. Squeeze 1/2 cup fresh lemon juice. Combine lemon juice, lemon zest, sweetened condensed milk, and egg yolks in a mixing bowl. Mix well and pour into the prepared crust.
4. 4 Bake in the preheated oven for 15 minutes. Remove from the oven, but leave the oven on.
5. 5 Beat egg whites in a glass bowl on high speed, while slowly adding sugar, until almost stiff and peaks form. Arrange meringue on the pie with a spatula, spreading up to where it's touching the standing wafer cookies.
6. 6 Bake in the preheated oven until browned, about 15 minutes, checking frequently. Let cool completely, 20 to 30 minutes. Chill in the refrigerator for at least 4 hours.

By Debi H.

Ingredients

• ✓ lemon
• sweetened condensed milk
• heavy cream
• sugar
• grape juice
• milk

Instructions

1. 1 In a gallon ice cream freezer container, mix together the sweetened condensed milk, cream, white sugar, grape juice, and lemon juice. Pour in enough whole milk to fill the container to the fill line.
2. 2 Follow the manufacturer's instructions to freeze the ice cream.

By Recipe Diva

Ingredients

• ✓ lemon
• white sugar
• water
• lemon juice
• basil
• lemon zest
• basil

Instructions

1. 1 Combine sugar and water in a medium saucepan over medium-high heat and bring to a boil, 3 to 5 minutes. Boil for 1 minute, stirring occasionally. Add lemon juice, basil sprigs, and lemon zest. Remove from heat and allow to cool for about 20 minutes.
2. 2 Pour into a 9x13-inch metal baking pan or two 8-inch metal cake pans.
3. 3 Place in the freezer for about 30 minutes. Remove basil leaves and stir. Freeze for 6 to 8 hours, stirring sorbet with a fork about once per hour until all the liquid is frozen.
4. 4 Scoop sorbet into individual serving dishes and garnish with lemon slices and fresh basil leaves.

By Bibi

Ingredients

• ✓ lemon
• graham cracker crust
• cream cheese
• sweetened condensed milk
• lemon zest
• whipped cream
• mint

Instructions

1. 1 Gather all ingredients.
2. 2 Beat cream cheese in a medium mixing bowl until fluffy. Add condensed milk, lemon juice, and lemon rind; mix until smooth.
3. 3 Pour lemon mixture into crust. Refrigerate at least 2 hours before serving.
4. 4 Garnish with whipped cream and mint leaves if desired.
5. 5 Slice and serve.

By Heather Simpson

Ingredients

• ✓ lemon
• butter
• white sugar
• egg
• all-purpose flour
• lemon juice

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as a Bundt).
2. 2 Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, alternating with flour, allowing each egg and portion of flour to blend into the butter mixture before adding the next.
3. 3 Stir lemon juice and zest into flour mixture until batter is just combined; pour into prepared pan.
4. 4 Bake in preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes.

By Handy Andy

Ingredients

• ✓ lemon
• cooking spray
• crescent roll dough
• cream cheese
• white sugar
• butter
• sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil, leaving an overhang; coat with cooking spray.
2. 2 Unroll 1 crescent roll dough; press into bottom of the prepared baking dish, stretching to edges.
3. 3 Combine lemon juice and ¾ lemon zest in a bowl. Beat cream cheese and ½ cup sugar into juice-zest mixture with an electric mixer until smooth and creamy; spread over crescent roll dough in the baking dish.
4. 4 Unroll remaining 1 crescent roll dough; place over cream cheese mixture, stretching to edges. Brush dough with melted butter. Combine 3 tablespoons sugar and remaining ¼ lemon zest in a small bowl; sprinkle over top.
5. 5 Bake in the preheated oven until top is golden brown, about 30 minutes. Cool for about 20 minutes.
6. 6 Lift dessert from baking dish using foil overhang; transfer to a cutting board. Cut into squares, leaving foil in place. Return bars to the baking dish; refrigerate until chilled, at least 1 hour.

By Pamela Souza LeBlanc

Ingredients

• ✓ lemon
• ✓ lemon
• watermelon
• strawberry
• peach
• nectarine
• pear
• grape
• mint
• honey

Instructions

1. 1 Combine watermelon, strawberries, peaches, nectarines, pear, and grapes in a large bowl.
2. 2 Whisk lemon zest, lemon juice, mint, and honey together in a small bowl; drizzle over fruit mixture and toss to coat.
3. 3 Refrigerate before serving, 1 hour.

By TimTanguay

Ingredients

• ✓ lemon
• all-purpose flour
• white sugar
• butter
• ice water
• lemon zest
• vanilla extract

Instructions

1. 1 Sift flour and sugar into a large bowl. Cut in butter with 2 knives or pastry blender until pea-sized.
2. 2 Make a well in flour mixture; pour in 3 tablespoons water and lemon zest and carefully fold into flour mixture until lightly combined.
3. 3 Make another well; pour in lemon juice and lightly fold into dough. Repeat with vanilla extract. Add more water if needed to bring dough together.
4. 4 Form dough into 2 equal-sized discs; cover in plastic wrap. Chill in the refrigerator before using, at least 30 minutes.

By Emily

Ingredients

• ✓ lemon
• quince
• apple cider
• sugar
• orange flower water
• orange zest
• heavy cream
• vanilla sugar
• creme fraiche

Instructions

1. 1 Combine quinces, hard cider, and white sugar in a pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking; cook until quinces are soft, 15 to 20 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
2. 2 Transfer cooked quinces and liquid to a serving bowl; stir in lemon juice, orange flower water, and orange zest.
3. 3 Beat heavy cream in a separate chilled glass or metal bowl using an electric mixer until frothy; gradually add vanilla sugar, continuing to beat until soft peaks form. Fold in crème fraîche. Top quince compote servings with whipped cream-crème fraîche.

By Annette

Ingredients

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

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 To make the crust: Blend 2 cups flour, softened butter, and 1/2 cup sugar in a medium bowl until well combined.
4. 4 Press crust into the bottom of an ungreased 9x13-inch pan.
5. 5 Bake crust in the preheated oven until firm and golden, about 15 minutes.
6. 6 Meanwhile, make the filling: Whisk remaining 1 1/2 cups sugar and 1/4 cup flour in a medium bowl. Whisk in eggs, then lemon juice until smooth.
7. 7 Pour filling over the baked crust.
8. 8 Bake in the preheated oven for 20 minutes. Set the pan aside to cool completely; the bars will firm up as they cool.
9. 9 When cooled, cut bars into uniform squares.

By Patty Schenck

Ingredients

• ✓ lemon
• graham cracker
• white sugar
• butter
• water
• lemon gelatin mix
• sweetened condensed milk
• cream cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until evenly moistened; press into the bottom of a 9-inch pie pan.
3. 3 Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove and let cool, 15 to 20 minutes.
4. 4 Meanwhile, combine boiling water and gelatin powder. Let dissolve and cool, 15 to 20 minutes. Do not let set.
5. 5 Combine cooled gelatin mixture, condensed milk, cream cheese, and lemon zest and juice in a bowl; beat until well mixed, 3 to 4 minutes. Pour filling into cooled crust; refrigerate until set, about 2 hours.

By Karen Macak

Ingredients

• ✓ lemon
• egg
• lemon cake mix
• lemon pie filling
• confectioners' sugar
• cream cheese
• butter
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat eggs in a bowl with an electric mixer until light yellow, about 30 seconds; add lemon cake mix and beat until completely incorporated. Mix lemon pie filling into cake batter mixture until well-blended. Spread batter out into an 11x17-inch rimmed baking sheet.
3. 3 Bake in the preheated oven until set, about 20 minutes. Cool completely.
4. 4 Beat confectioners' sugar, cream cheese, and butter together in a bowl until frosting is smooth; add vanilla and stir. Spread frosting over cooled cake and sprinkle lemon zest over the top.

By kelliemmo

Ingredients

• ✓ lemon
• white sugar
• cornstarch
• salt
• nutmeg
• water
• butter
• lemon zest

Instructions

1. 1 Stir sugar, cornstarch, salt, and nutmeg together in a large saucepan. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.
2. 2 Remove from heat; stir in butter, lemon zest, and lemon juice. Serve and enjoy!

By GINGER P

Ingredients

• ✓ lemon
• ✓ lemon
• butter
• white sugar
• instant lemon pudding mix
• egg
• all-purpose flour
• baking powder
• salt
• powdered sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Cream butter, sugar, and pudding mix together in a bowl. Beat in egg, lemon juice, and 1/2 of the lemon zest. Set aside remaining lemon zest for icing.
3. 3 Sift flour, baking powder, and salt together in another bowl. Add to butter-pudding mixture and beat until well combined.
4. 4 Roll dough into 2 logs, wrap in plastic wrap, and freeze until firm, about 4 hours.
5. 5 Preheat an air fryer to 325 degrees F (165 degrees C). Line the air fryer basket with parchment paper.
6. 6 Slice frozen dough into 1/4-inch slices and place in the prepared basket.
7. 7 Air fry cookies, working in batches, until edges start to brown, 6 to 10 minutes. Remove from the air fryer and leave in the basket until cool to the touch, then place on a wire rack to cool completely.
8. 8 While cookies are baking, combine powdered sugar, lemon juice, and reserved lemon zest in a bowl. Dip 1 side of each cookie in icing. Let icing set until hardened, about 2 minutes.

By Yoly

Ingredients

• ✓ lemon
• sugar
• all-purpose flour
• buttermilk
• lemon juice
• egg
• butter
• lemon extract
• pie crust

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine sugar and lemon zest in a bowl. Using your hands, rub zest into sugar to release the natural oils of the zest. Add flour and mix well.
3. 3 Whip in buttermilk, lemon juice, eggs, butter, and lemon extract. Pour batter into pie crust.
4. 4 Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until center is slightly jiggly in center, 50 to 65 minutes. Custard will continue to set as pie cools.

By Yoly

Ingredients

• ✓ lemon
• apple
• brown sugar
• cinnamon
• nutmeg
• sesame halva
• rolled oat
• all-purpose flour
• salt
• aluminum foil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch or 9-inch baking dish.
2. 2 Mix together apples, lemon juice, brown sugar, cinnamon, and nutmeg in a bowl. Evenly spread fruit in the prepared baking dish.
3. 3 Mix halva, oats, flour, and salt to a crumbly consistency. Sprinkle over the fruit and cover with aluminum foil to prevent top from browning too quickly.
4. 4 Bake in the preheated oven until bubbly and well browned, about 45 minutes. Let cool to allow the topping to harden.

By nch