Type what you have

Ingredients

• ✓ lemon juice
• white peach
• white sugar

Instructions

1. 1 Peel peaches, leaving some skin to add texture and color; cut peaches into chunks. Place peaches in a large bowl. Discard pits.
2. 2 Add lemon juice to peaches; purée with an immersion blender until smooth. Add sugar; purée. Taste to check sweetness level; adjust as desired. Chill peach mixture in the refrigerator for 1 hour.
3. 3 Pour chilled peach mixture into an ice cream maker and freeze according to manufacturer's instructions.

By Venus Zayas

Ingredients

• ✓ lemon juice
• strawberry
• honey

Instructions

1. 1 Heat a saucepan over medium-low heat. Add strawberries, honey, and lemon; crush with a hand-held food chopper or potato masher. Simmer, uncovered, until strawberries reduce down, about 8 minutes. Stir.
2. 2 Increase heat to medium-high; cook 5 minutes more. Serve immediately.

By thedailygourmet

Ingredients

• ✓ lemon juice
• white sugar
• strawberry
• ice cube

Instructions

1. 1 Mix lemon juice and sugar in a bowl until sugar is dissolved.
2. 2 Put strawberries in a strainer and place over the bowl. Mash berries against the strainer to extract their juice. Remove strainer and discard mashed berries. Mix strawberry juice with lemonade.
3. 3 Place ice cubes into a shaved ice machine or snow cone maker. Shave ice into serving bowls and pour strawberry-lemonade over top.

By kittylover1234456

Ingredients

• ✓ lemon juice
• blackberry
• sugar

Instructions

1. 1 Combine blackberries, sugar, and lemon juice in the bowl of a food processor; pulse until smooth and sugar is dissolved, 15 to 20 seconds.
2. 2 Strain blackberry mixture into a separate bowl using a fine-mesh strainer; discard solids. Store, covered, in the refrigerator.

By France Cevallos

Ingredients

• ✓ lemon juice
• blackberry
• white sugar

Instructions

1. 1 Rinse and drain blackberries. Place into a bowl. Add sugar and mix well. Let sit for 30 minutes to allow sugar to draw out blackberry juice.
2. 2 Mix in lemon juice and begin to mash berries. Mash by hand with a fork or potato ricer, or puree in a food processor. If desired, strain through a fine mesh sieve to remove seeds. Serve warm or cold.

By Diana71

Ingredients

• ✓ lemon juice
• cooking spray
• gelatin
• white sugar

Instructions

1. 1 Line bottom and sides of a large baking pan with aluminum foil; coat generously with cooking spray. Coat both sides of a spatula with cooking spray. Set aside.
2. 2 Pour ¾ cup lemon juice into a large bowl; sprinkle gelatin evenly on top. Do not stir. Set aside until gelatin forms, about 15 minutes.
3. 3 Meanwhile, combine 3 cups sugar and remaining ¾ cup lemon juice in a large saucepan over medium heat; attach a candy thermometer to the saucepan and stir until sugar has dissolved, 3 to 5 minutes. Increase heat until mixture reaches a low boil; boil until thermometer reads 240 degrees F (115 degrees C), 12 to 15 minutes. Remove from heat. (The liquid will bubble a lot; you may need to remove the saucepan from the heat to let the bubbles settle, so you can see if the sugar has melted.)
4. 4 Slowly pour sugar mixture into gelatin, while beating with an electric mixer on low. Gradually increase speed to medium-high; beat until batter ribbons that drip from beaters take 2 seconds to sink back into the bowl, 10 to 15 minutes. Pour marshmallow batter into the prepared pan, smoothing the surface with the prepared spatula to flatten. Set marshmallow aside, uncovered, until completely set, 3 hours to overnight.
5. 5 Cover a flat surface larger than marshmallow slab with remaining 1 ½ cups sugar; sprinkle some sugar on top of marshmallow and spread around. Carefully loosen marshmallow from the pan; invert onto sugar-covered surface.
6. 6 Cut marshmallows into desired shapes; dust all sides with sugar as you work.

By Mackenzie Schieck

Ingredients

• ✓ lemon juice
• avocado
• sweetened condensed milk
• pie shell

Instructions

1. 1 Stir milk into mashed avocado. Stir in lemon juice. Combine well, then pour into pie shell. Cover, and refrigerate at least 4 hours. Serve with cool whip.

By Adrienne Christie

Ingredients

• ✓ lemon juice
• egg white
• white sugar
• chocolate chip

Instructions

1. 1 Preheat oven to 225 degrees F (110 degrees C). Line 2 baking sheets with silicone baking mats.
2. 2 Whisk eggs whites and lemon juice together in a bowl until thick, white, and foamy. Add sugar a spoonful at a time, whisking constantly, until meringue is shiny, thick, and holds its shape.
3. 3 Transfer meringue to a piping bag. Pipe 12 bone shapes onto a prepared baking sheet. Pipe 12 puffs to resemble ghosts onto the remaining baking sheet.
4. 4 Bake in the preheated oven until dried and firm, about 1 hour. Turn off the oven, close the door, and cool until completely dried, about 1 hour more.
5. 5 Dip the tip of a toothpick into melted chocolate and dot chocolate "eyes" on each of the ghosts.

By John Mitzewich

Ingredients

• ✓ lemon juice
• peach
• water
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Blend peaches in a blender until smooth. Measure out 1 ½ cups peach purée into a medium bowl. Stir in lemon juice immediately and refrigerate.
3. 3 Combine water and sugar in a small saucepan and bring to a boil. Stir until sugar is dissolved, about 1 minute. Remove simple syrup from heat and let cool to room temperature, then refrigerate until chilled, about 1 hour.
4. 4 Pour chilled peach purée and simple syrup into an ice cream maker and freeze according to the manufacturer's instructions, about 20 minutes.
5. 5 Transfer to an airtight container and freeze until firm, about 4 hours.

By gartenfee

Ingredients

• ✓ lemon juice
• watermelon
• mango
• raspberry

Instructions

1. 1 Place watermelon, mango, raspberries, and lemon juice in a blender; blend until smooth. Pour watermelon mixture into ice pop molds; insert handles or sticks.
2. 2 Freeze until firm, at least 4 hours.

By ginadewitt

Ingredients

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

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 juice
• sugar
• orange juice
• milk
• pineapple juice

Instructions

1. 1 In a large pitcher, mix together the lemon juice and sugar. Stir in the orange juice, milk, and pineapple juice. Pour into a plastic container, and freeze until stiff.

By Mary Ann Benzon

Ingredients

• ✓ lemon juice
• heavy cream
• milk
• white sugar

Instructions

1. 1 Combine heavy cream, lemon juice, milk, and sugar in a bowl; pour into 4 ice pop molds. Freeze until solid, 4 hours to overnight.

By Yoly

Ingredients

• ✓ lemon juice
• apple
• white sugar
• cinnamon red hot candy

Instructions

1. 1 Peel, core, and slice apples.
2. 2 Place all ingredients in microwave-safe bowl. Microwave on high for 15 minutes, stirring each 5 minutes.
3. 3 Cover with plastic wrap and let cool or serve warm.

By Ruth Turcotte

Ingredients

• ✓ lemon juice
• blueberry
• water
• honey

Instructions

1. 1 Combine blueberries, water, honey, and lemon juice in a blender; blend until nearly smooth, adding more water if necessary. Press through a fine-mesh sieve to remove skins and seeds.
2. 2 Pour mixture into eight 3-ounce ice pop molds or paper cups; insert sticks into molds. Freeze, 8 hours to overnight.

By Strawberry Shortcake

Ingredients

• ✓ lemon juice
• butter
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Combine butter, lemon juice, vanilla, and confectioners' sugar in a large mixing bowl and beat until light and fluffy. Add more confectioners' sugar, or lemon juice to adjust the consistency as needed.

By Carol

Ingredients

• ✓ lemon juice
• sour cherry
• sugar
• cornstarch

Instructions

1. 1 Combine cherries, sugar, and cornstarch in a saucepan over medium heat; cook and stir constantly and bring to a boil.
2. 2 Reduce heat; simmer until mixture becomes translucent, about 5 minutes.
3. 3 Off heat, stir in lemon juice; cool to room temperature before serving, 30 to 60 minutes. Store compote in the refrigerator.

By Bethania

Ingredients

• ✓ lemon juice
• blackberry
• white sugar
• salt

Instructions

1. 1 Combine blackberries, sugar, lemon juice, and salt in a saucepan. Toss to coat and let sit for 5 minutes.
2. 2 Place the saucepan over medium-high heat and bring to a boil. Reduce the heat to medium and simmer until sauce has reduced and thickened slightly, 15 to 20 minutes.
3. 3 Remove from the heat and cool for a few minutes before serving, or refrigerate for later use; it will thicken further as it cools.

By France Cevallos

Ingredients

• ✓ lemon juice
• raspberry
• white sugar
• water

Instructions

1. 1 Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes.
2. 2 Press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature; cover with plastic wrap and refrigerate until chilled, at least 45 minutes.

By John Mitzewich

Ingredients

• ✓ lemon juice
• peach
• vanilla yogurt
• lemon zest
• angel food cake

Instructions

1. 1 Toss peach slices with lemon juice in a bowl; transfer 1 cup to a blender and blend until smooth. Set remaining peach slices aside.
2. 2 Stir peach purée, yogurt, and lemon zest together in a bowl until well blended.
3. 3 Layer ½ cake cubes in bottom of a glass dish; top with ½ peach slices, ½ yogurt mixture, and remaining ½ cake cubes. Arrange remaining ½ peach slices on top, reserving 5 or 6 slices for garnish; cover with remaining ½ yogurt mixture. Arrange reserved peach slices on top. Refrigerate trifle until ready to serve.

By Noodlefork

Ingredients

• ✓ lemon juice
• orange juice
• arrowroot powder
• honey
• lemon zest

Instructions

1. 1 In a small saucepan over low heat, whisk together the orange juice and arrowroot powder. Whisk in lemon juice and honey, and cook stirring until thickened. Stir in the lemon zest and serve.

By MELLY343

Ingredients

• ✓ lemon juice
• water
• serviceberry
• sugar
• cornstarch

Instructions

1. 1 Bring water and lemon juice to a boil in a large pot; stir in berries. Return mixture to a boil.
2. 2 Whisk sugar and cornstarch together in a bowl. Stir sugar mixture into berries; cook, stirring constantly, until sauce is clear, about 3 minutes.
3. 3 Sterilize jars and lids in boiling water for at least 5 minutes. Pack pie filling into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or 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 and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above tops of jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
5. 5 Remove jars from stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with a finger, ensuring that seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Jodie Elliott Scutchings

Ingredients

• ✓ lemon juice
• sweetened condensed milk
• whipped topping
• kumquat puree
• graham cracker crust

Instructions

1. 1 Beat condensed milk and whipped topping in a bowl with an electric mixer. Add lemon juice and beat until thickened. Stir in kumquat purée. Pour into pie crust.
2. 2 Freeze until firm, 2 to 3 hours. Let thaw for 5 to 10 minutes before serving.

By Bonnie

Ingredients

• ✓ lemon juice
• cream cheese
• sugar
• greek yogurt
• cherry

Instructions

1. 1 Mash cream cheese and sugar together until well combined; stir in lemon juice until well combined. Stir in yogurt, 1 cup at a time, until smooth and creamy. Fold in cherries. Cover the bowl with plastic wrap; refrigerate until very cold, at least 4 hours.
2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.

By Kristine Steen

Ingredients

• ✓ lemon juice
• peach
• white sugar
• orange juice
• mint

Instructions

1. 1 Place peaches, separating any that have stuck together, sugar, and lemon juice in the bowl of a food processor; pulse until reaches the consistency of applesauce, adding orange juice as needed. Taste; adjust with sugar and lemon juice. Garnish servings with mint sprigs.

By Gwyneth

Ingredients

• ✓ lemon juice
• banana
• brown sugar
• honey
• orange juice

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. 2 Arrange bananas onto the prepared baking sheet. Sprinkle brown sugar, lemon juice, honey, and orange juice over the bananas; cover with aluminum foil.
3. 3 Bake for 5 minutes. Remove foil and continue baking until golden brown, about 3 to 5 minutes.

By EmilyInTheKitchen

Ingredients

• ✓ lemon juice
• banana
• salt
• butter
• powdered sugar

Instructions

1. 1 Beat mashed banana, lemon juice, and salt together in a large bowl with an electric mixer on medium speed for 30 seconds. Beat in softened butter until creamy, about 1 minute. Slowly beat in confectioners' sugar, 1 cup at a time, until smooth.

By Lisa Altmiller

Ingredients

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

Instructions

1. 1 Mix together the cream cheese, milk and lemon juice. Mix well and spread in graham crust. Chill until set, at least 2 hours, and top as desired.

By Jan Guinn

Ingredients

• ✓ lemon juice
• watermelon
• water
• honey
• sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Blend watermelon, water, honey, lemon juice, and sugar together in a blender until smooth.
3. 3 Pour mixture into popsicle molds and freeze until solid, about 2 hours.
4. 4 Run hot water over popsicle molds for a few seconds to unmold.

By Mama Alanna

Ingredients

• ✓ lemon juice
• sweetened condensed milk
• cream cheese
• graham cracker crust
• cherry pie filling

Instructions

1. 1 Beat sweetened condensed milk and cream cheese in a bowl until smooth. Beat in lemon juice until well blended.
2. 2 Pour cream cheese mixture into graham cracker crust. Spread cherry pie filling evenly over top.
3. 3 Refrigerate pie until set, at least 2 hours.

By Bea Ramirez