Type what you have

Ingredients

• ✓ lemon
• sugar
• water
• phyllo dough
• greek yogurt
• sunflower oil
• white sugar
• egg
• vanilla extract
• baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with oil.
2. 2 Remove phyllo sheets from the package. Tear each sheet roughly into shreds and pile up in the baking pan. Let shredded phyllo dry out a little while you prepare the remaining ingredients.
3. 3 Make the syrup: Combine sugar, water, and zest of 2 lemons in a saucepan over medium-high heat. Bring to a boil and simmer for 8 minutes. Remove from heat and stir in lemon juice from all 4 lemons. Allow syrup to cool while you prepare the cake.
4. 4 Combine yogurt, oil, sugar, eggs, vanilla extract, baking powder, and the remaining lemon zest in a blender or food processor. Blend together on high speed until frothy, about 2 minutes. Pour lemon-egg mixture over the shredded phyllo in the baking pan. Stir everything together gently until egg mixture is evenly distributed, ensuring there are no dry spots of phyllo.
5. 5 Bake in the preheated oven until the top is golden and the filling set, about 45 minutes.
6. 6 Remove lemonopita from the oven and immediately ladle the cooled syrup over the hot cake. Set aside until most of the syrup has soaked in, at least 1 hour. Slice into squares and serve.

By Diana Moutsopoulos

Ingredients

• ✓ lemon
• water
• white sugar
• clove
• cinnamon stick
• walnut
• sugar
• cinnamon
• nutmeg
• butter
• phyllo dough

Instructions

1. 1 Stir together water, 2 cups sugar, cloves, cinnamon stick, and 1/2 the lemon juice together in a saucepan. Bring to a boil, reduce heat to low, and simmer until flavor blends and syrup consistency is reached, about 15 minutes. Stir remaining 1/2 the lemon juice into syrup. Strain and refrigerate until cool, at least 30 minutes.
2. 2 Stir walnuts, 1 cup sugar, ground cinnamon, and nutmeg together in a bowl.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Brush butter on the bottom and sides of a 9x13-inch glass baking dish.
4. 4 Lay the phyllo dough out on a clean, dry surface and cover it with plastic wrap. Cover the plastic wrap with a damp towel.
5. 5 Lay 1 sheet of phyllo dough in prepared baking dish and lightly brush with butter. Lay another 1 sheet of phyllo dough on top, brush with butter. Repeat layering and brushing with butter with 4 more sheets of phyllo dough.
6. 6 Gently spread 1/3 the walnut mixture in an even layer over the phyllo dough in the baking dish. Place a sheet of phyllo dough over the walnut mixture and brush it with butter. Repeat layering and buttering with 3 more sheets of dough.
7. 7 Spread another 1/3 the walnut mixture in an even layer over the phyllo dough in the baking dish. Place a sheet of phyllo dough over the walnut mixture and brush it with butter. Repeat layering and buttering with 3 more sheets of dough.
8. 8 Spread the remaining 1/3 walnut mixture in an even layer over the phyllo dough in the baking dish. Place a sheet of phyllo dough over the walnut mixture and brush it with butter. Repeat layering and buttering with the remaining 5 sheets of dough. Cut baklava into 1-inch diamonds.
9. 9 Bake in the preheated oven until lightly golden brown, 35 to 45 minutes.
10. 10 Pour cooled syrup over baked baklava and cool for 1 day to absorb syrup.

By Jacolyn

Ingredients

• ✓ lemon
• white sugar
• water
• honey
• cinnamon stick
• vanilla extract
• almond
• white sugar
• cinnamon
• clove
• butter
• phyllo pastry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). In a saucepan over medium heat, combine 2 cups sugar, water, honey, cinnamon stick, lemon and vanilla. Bring to a boil, then simmer for 15 minutes, skimming any foam that is formed. Set side.
2. 2 In a small bowl, combine chopped almonds, 2 tablespoons sugar, ground cinnamon and cloves; set aside. Brush butter on bottom of a 9x13 inch pan. Each sheet of phyllo dough is twice as big as the pan, so cut each in half, making 2 sheets. Place a sheet of phyllo on bottom of pan, and brush with melted butter. Repeat process for a total of 8 sheets, buttering each. Sprinkle about 1/4 to 1/3 cup of nut mixture evenly over the phyllo, and cover with 4 more sheets, buttering each. Continue sprinkling nuts after every 4 sheets of phyllo, until all but 8 sheets (4 full sheets) are used.
3. 3 Use remaining 8 sheets for the top layer, buttering each sheet of phyllo. Before buttering the last sheet, tuck in any loose edges. Press down layers with palms of your hands. Pour remaining butter over the top. With a large knife, cut 5 strips lengthwise about 1/2 inch deep, then cut diagonally to form diamond shapes.
4. 4 Bake in preheated oven for 50 to 60 minutes, or until golden brown. Remove from oven, and immediately pour syrup over baklava. Allow to cool thoroughly. Cut diamonds to go all the way through, and serve.

By Curly716

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

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
• heavy cream
• sugar
• heavy cream

Instructions

1. 1 Combine 3 cups cream and sugar in a saucepan. Stir together and bring to a boil, then cook for 2 to 3 minutes. Stir in lemon juice.
2. 2 Pour into serving glasses and refrigerate until set, about 5 hours. Pour a little more cream over the tops just before serving.

By MARLENE28

Ingredients

• ✓ lemon
• water
• white sugar
• ginger
• lime
• orange juice

Instructions

1. 1 Stir water, sugar, ginger, lemon zest, and lime zest together in a saucepan over medium-high heat until sugar dissolves and mixture is bubbling, 5 to 10 minutes; cool slightly.
2. 2 Stir the ginger mixture an orange juice together in a pitcher; pour into a 9x13-inch baking dish.
3. 3 Place dish in the freezer; scrape and stir orange juice mixture with a fork once every hour until granita is evenly frozen and crystallized, about 6 hours.

By Jane Gambino

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
• ice
• banana
• lime
• coconut
• cherry

Instructions

1. 1 Blend the ice and banana together in a blender set to Low until mixed, adding the lime juice and lemon juice as it blends to keep the ice from freezing to the side of the blender. Serve in a tall glass and garnish with coconut or a cherry.

By SouthernSon

Ingredients

• ✓ lemon
• blueberry
• sugar
• pound cake
• milk
• instant lemon pudding mix
• whipped cream

Instructions

1. 1 Put blueberries into a shallow bowl. Pour lemon juice and sprinkle sugar evenly over the blueberries; refrigerate at least 15 minutes.
2. 2 Divide pound cake cubes into 4 small dessert dishes.
3. 3 Pour milk into a bowl, add pudding mix, and beat with a whisk for 2 minutes; pour evenly over the 4 portions of pound cake. Refrigerate pudding and cake mixtures until the pudding is set, at least 5 minutes.
4. 4 Divide blueberries into 4 portions, reserving 4 berries for topping. Spoon 1 portion berries over each cake portion. Top each portion with whipped cream. Place one berry atop each portion of whipped cream.

By Donna

Ingredients

• ✓ lemon
• water
• sugar
• vanilla bean
• cinnamon stick
• quince

Instructions

1. 1 Combine water, sugar, vanilla bean, and cinnamon stick in a large saucepan. Bring to a boil and stir until sugar has dissolved. Boil for 1 minute, then remove sugar syrup from heat.
2. 2 Fill a large bowl with water and stir in lemon juice. Peel, halve, and core quinces. Depending on their size, cut each into quarters or 8 pieces and immediately submerge in lemon water to prevent browning.
3. 3 Add quinces to saucepan with sugar syrup and bring to a simmer. Reduce heat and simmer until quinces are soft and have turned lightly pink, about 50 minutes. Remove from heat and allow to cool to room temperature. Refrigerate until cold, about 1 hour.

By Lola

Ingredients

• ✓ lemon
• quince
• water
• cane sugar
• agave syrup
• cinnamon stick
• black cardamom

Instructions

1. 1 Rinse quinces under running water to remove the fuzzy layer. Squeeze the lemon into a large bowl and fill halfway with water.
2. 2 Cut quinces into quarters. Peel, core, and dice one quarter at a time, and transfer fruit to the lemon water to prevent browning.
3. 3 Combine 3 cups of fresh water, cane sugar, agave syrup, cinnamon stick, and cardamom pod in a saucepan and bring to a boil. Add drained quinces and reduce heat to medium-high. Cook at a low boil for 20 minutes.
4. 4 Reduce heat to medium-low. Cover the saucepan with a lid, placing a wooden spoon underneath to keep it slightly ajar and allow some steam to escape without it drying out. Simmer like this for about 25 minutes. The compote is ready when the fruit has turned a red blush color, it is tender to a fork, and the syrup has reduced by three-fourths. The objective is to have softened fruit with a thickened syrup at the end. The syrup will thicken more upon cooling.

By Buckwheat Queen

Ingredients

• ✓ lemon
• egg
• white sugar
• cornmeal
• butter
• milk
• pie crust

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Combine eggs, sugar, cornmeal, melted butter, milk, and lemon juice in a large bowl. Mix until sugar is dissolved, but do not beat. Pour filling into unbaked pie shell.
3. 3 Bake at 425 degrees F (220 degrees C) for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C), and continue to bake until set, about 45 minutes more. Serve at room temperature.

By Victor