Type what you have

Ingredients

• ✓ lemon juice
• apple
• almond

Instructions

1. 1 With a small, sharp paring knife, cut a lengthwise wedge from the skin side of each apple quarter, leaving the peel around the wedge for lips. If desired, rub the cut portions of the apple quarters with lemon juice to prevent browning. Poke 5 or 6 slivered almonds into the top and bottom of the cut-out area to make snaggly teeth.

By Jen

Ingredients

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

Instructions

1. 1 Squeeze juice from lemons into a medium mixing bowl. Stir in condensed milk and whipped topping.
2. 2 Pour into pie crust. Chill until set.

By Becca Jones

Ingredients

• ✓ lemon juice
• strawberry
• white sugar

Instructions

1. 1 Place strawberries in a food processor and blend until smooth, about 30 seconds. Blend in sugar and lemon juice, about 10 seconds more.
2. 2 Freeze sherbet until solid, about 1 hour.

By The-1-Chef

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
• white sugar
• egg white
• butter
• vanilla extract
• salt

Instructions

1. 1 Wipe the bowl of an electric stand mixer and the whisk attachment with lemon juice to remove any trace of grease. Add sugar and egg whites to the bowl.
2. 2 Whisk sugar and egg whites together in the bowl of the stand mixer over simmering water, whisking constantly but gently, until temperature reaches 140 degrees F (60 degrees C), about 10 minutes. Return bowl to the stand mixer.
3. 3 Whisk sugar-egg white mixture in the stand mixer fitted with the whisk attachment until mixture is thick, glossy, and temperature of outside of bowl is room temperature. Change attachment to the paddle attachment and continue mixing on low speed. Add butter, 1 cube at a time; mix until silky-smooth. If mixture curdles, continue mixing and it will return to smooth.
4. 4 Pour vanilla extract and sprinkle salt into butter-sugar mixture; beat until fully incorporated.

By Bev Ottone

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
• strawberry
• maple syrup
• vanilla extract

Instructions

1. 1 Combine strawberries, maple syrup, lemon juice, and vanilla extract in a food processor or blender. Process at high speed until smooth and pureed.
2. 2 Store in an airtight container in the refrigerator.

By lutzflcat

Ingredients

• ✓ lemon juice
• egg white
• sugar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Beat egg whites in a glass or metal bowl with an electric mixer until foamy. Gradually add sugar and lemon juice, continuing to beat until stiff peaks form. Lift the beater or whisk straight up: egg whites should hold sharp peaks.
3. 3 Drop meringue mixture by heaping teaspoonfuls onto a baking sheet, making little peaked mounds.
4. 4 Bake in the preheated oven until lightly browned and dry on the outside yet soft and no longer gooey on the inside, 15 to 20 minutes.

By John Pacheco

Ingredients

• ✓ lemon juice
• white sugar
• egg
• egg yolk
• butter

Instructions

1. 1 Combine sugar, lemon juice, egg, and egg yolk in a blender and blitz briefly. While the blender is running, pour in the melted butter. Allow to blend just until smooth (may be a little frothy).
2. 2 Pour lemon curd into a large 4-cup glass measurer (or another Instant Pot® safe container that you can cover). Cover the measuring cup with foil.
3. 3 Place the trivet inside the Instant Pot® and pour 1 1/2 cups of water around.
4. 4 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
6. 6 Carefully remove the container from the Instant Pot®, and discard the foil. Use a whisk to whip the mixture until it comes together and is even and smooth (if it gets a little lumpy or curdled for a minute, keep whisking until it smoothes out).
7. 7 Lemon curd will be thin will it is warm but will thicken quite a bit as it sets up and cools. Refrigerate in a sealed container once cooled.

By Rebekah Rose Hills

Ingredients

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

Instructions

1. 1 Beat cream cheese with an electric mixer until smooth and creamy. Mix in condensed milk until well blended. Add lemon juice and blend until smooth. Spoon mixture into pie crust.
2. 2 Chill in the refrigerator until set, 3 to 4 hours.

By Kel

Ingredients

• ✓ lemon juice
• raspberry
• white sugar

Instructions

1. 1 Combine raspberries, sugar, and lemon juice in the bowl of a small food processor. Blend until smooth and sugar has dissolved, 15 to 20 seconds. Adjust sugar if desired, and blend again.
2. 2 Strain mixture using a fine mesh strainer to remove seeds and get a smoother consistency. Refrigerate until ready to use.

By France Cevallos

Ingredients

• ✓ lemon juice
• pie shell
• egg yolk
• sweetened condensed milk

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Prick pie shell with a fork and bake in preheated oven for 8 minutes, or until crust is lightly browned. Remove from oven and cool.
3. 3 In a medium mixing bowl blend egg yolks and condensed milk. Stir in lemon juice. Heat this mixture in a double boiler, stirring constantly with a wooden spoon, until it thickens. Pour into piecrust and refrigerate at least 1 hour before serving.

By Nancy D.

Ingredients

• ✓ lemon juice
• peach
• brown sugar
• water
• cinnamon

Instructions

1. 1 Place chopped peaches in a multi-functional pressure cooker (such as Instant Pot) and evenly sprinkle with brown sugar. Let sit for 10 minutes. Stir in lemon juice, water, and cinnamon.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 6 to 10 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
4. 4 Select Saute function and cook, stirring and smashing peach chunks with a spoon until you have a thick, chunky consistency, about 2 minutes. Press Cancel to end the Saute function.
5. 5 Cool and serve immediately or store in jars in the refrigerator to serve later.

By fabeveryday

Ingredients

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

Instructions

1. 1 Combine sweetened condensed milk and lemon juice. Stir well. Fold in pineapple and whipped topping. Spoon mix into crust. Chill before serving.

By Andrea

Ingredients

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

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place blueberries in a 6x10-inch baking dish. Sprinkle lemon juice over blueberries.
3. 3 Whisk flour, sugar, and egg together in a bowl until mixture resembles coarse crumbs; spread over blueberries. Drizzle butter over flour mixture.
4. 4 Bake in the preheated oven until cobbler is bubbling, about 30 minutes.

By Dawn

Ingredients

• ✓ lemon juice
• mixed berry
• white sugar
• water
• orange juice

Instructions

1. 1 Combine berries, sugar, and lemon juice in a small saucepan set over medium heat and cook, stirring occasionally, for 5 minutes.
2. 2 Pour water and orange juice into the mixture and simmer over low heat, stirring occasionally, for 5 minutes.
3. 3 Raise the temperature to high heat and cook, stirring constantly, until thickened, about 5 minutes more.

By Misoweeby

Ingredients

• ✓ lemon juice
• plantain
• white sugar
• cinnamon
• coconut

Instructions

1. 1 Peel plantains and cut crosswise into 1/4-inch pieces. Place in an oven-safe bowl and add 1/4 cup sugar, lemon juice, and cinnamon. Stir to coat plantain slices, cover, and place in the refrigerator for 2 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Place covered bowl in the oven and bake for 25 minutes.
4. 4 Grease a cookie sheet and sprinkle coconut in a thin layer, to allow for even toasting. Place cookie sheet in the oven and continue to bake plantains until coconut is lightly browned, 5 to 7 minutes more. Remove both dishes from the oven.
5. 5 Portion plantains into bowls. Sprinkle plantains with a thick layer of sugar and use a cooking torch to caramelize the sugar. Top with toasted coconut and serve warm.

By Stef Miller

Ingredients

• ✓ lemon juice
• pomegranate
• sugar
• egg white
• heavy cream

Instructions

1. 1 Score pomegranate rinds lengthwise and crosswise with a knife. Carefully crack open with the knife. Break flesh into quarters with your hands, using scored lines as a guide. Hold each quarter over a large bowl and whack firmly with a wooden spoon to release seeds.
2. 2 Mash seeds in the bowl with a potato masher to release some juice. Add sugar and lemon juice; continue mashing to release more juice.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form. Mash into the pomegranate mixture in the bowl.
4. 4 Beat cream in a chilled glass or metal bowl with an electric mixer until thick. Mash into the pomegranate mixture, popping seeds to reach desired consistency.
5. 5 Pour mixture into freezer-safe containers. Freeze until firm, about 2 hours.

By Julia

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
• water
• white sugar
• pomelo
• lemon

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 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
• graham cracker crust
• sweetened condensed milk
• egg
• cream of tartar
• white sugar

Instructions

1. 1 Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended. Pour filling into crust.
2. 2 In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread meringue over filling, sealing the edges.
3. 3 Bake at 400 degrees F (205 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.

By JANE HUEY

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
• water
• cane sugar
• corn syrup

Instructions

1. 1 Combine water and sugar in a saucepan over medium-high heat; bring to a boil. Reduce heat to low; simmer for 5 minutes. Off heat, stir in light corn syrup and lemon juice.
2. 2 Cool to room temperature, about 30 minutes.
3. 3 Divide cooled mixture among 3 plastic containers; freeze for 1 hour. Scrape ice crystals with a fork; freeze until ice is semi-frozen, 1 to 2 hours more, scraping ice crystals every 30 minutes.
4. 4 Scoop Italian ice into small serving cups or cones.

By MaricruzDiazPR