Type what you have

Ingredients

• ✓ lemon juice
• white sugar
• corn

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice until sugar is dissolved.
3. 3 Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let corn cook in the hot water until tender, about 10 minutes.
4. 4 Serve and enjoy!

By heatherjane

Ingredients

• ✓ lemon juice
• brown sugar
• horseradish
• ham

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil grate.
2. 2 In a small bowl, mix brown sugar, lemon juice, and prepared horseradish.
3. 3 Heat brown sugar mixture in the microwave on high heat, 1 minute or until warm.
4. 4 Score both sides of ham slices. Place on the prepared grill. Baste continuously with brown sugar mixture while grilling. Grill 6 to 8 minutes per side, or to desired doneness.

By Doreen

Ingredients

• ✓ lemon juice
• asparagus
• prosciutto
• lemon zest

Instructions

1. 1 Bring a large pot of lightly salted water to a rolling boil. Cook asparagus in boiling water until tender but still crisp, about 4 minutes. Quickly drain asparagus and plunge into a bowl of ice water to stop cooking and maintain the bright green color. Drain again and pat dry with paper towels.
2. 2 Separate asparagus into 5 small bundles and wrap each one with a prosciutto slice. Sprinkle each bundle with lemon juice and zest.

By Lisa K

Ingredients

• ✓ lemon juice
• bay scallop
• butter
• garlic salt

Instructions

1. 1 Preheat the broiler to high heat.
2. 2 Rinse scallops and place in a shallow baking pan. Sprinkle with 2 tablespoons melted butter, lemon juice, and garlic salt.
3. 3 Broil in the preheated broiler until scallops begin to turn golden, 6 to 8 minutes. Remove from the oven and serve with extra melted butter on the side for dipping.

By Gail New

Ingredients

• ✓ lemon juice
• sweet potato
• butter
• gingersnap cookie
• miniature marshmallow

Instructions

1. 1 Combine sweet potatoes, butter, and lemon juice in a large saucepan over medium heat. Break gingersnap cookies into sweet potatoes mixture; cook, stirring occasionally, until thick, about 15 minutes.
2. 2 Spread desired amount of marshmallows over sweet potato mixture. Off heat, cover with a lid until marshmallows melted, about 5 minutes. Serve warm.

By Rhonda

Ingredients

• ✓ lemon juice
• honey mustard
• green onion
• ginger
• salmon fillet
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix lemon juice, mustard, green onion, and ginger together in a bowl. Set aside.
3. 3 Place salmon into a baking dish. Spread mustard mixture over salmon and sprinkle with black pepper.
4. 4 Bake in the preheated oven until salmon flakes easily with a fork, 20 to 30 minutes.

By Emily

Ingredients

• ✓ lemon juice
• vegetable oil
• baking potato
• salt
• pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with vegetable cooking spray.
2. 2 In a shallow bowl combine oil and lemon juice. Dip potatoes in oil/lemon mixture and season with salt and pepper, to taste. Place on baking sheet.
3. 3 Bake in preheated oven for 20 minutes. Remove from oven and turn wedges over. Return to oven and continue cooking until crisp and brown on both sides, about 10 minutes more.

By Pnylli

Ingredients

• ✓ lemon juice
• shark steak
• milk
• sea salt
• black pepper

Instructions

1. 1 Place shark steaks in a shallow dish; add milk to cover. Set aside for 2 hours, or refrigerate overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove steaks from milk; pat dry. Discard milk. Season steaks with lemon juice, sea salt, and black pepper.
4. 4 Cook on the preheated grill until meat is firm, about 15 minutes, flipping once. Steaks should appear white all the way through.

By Barb's Bites

Ingredients

• ✓ lemon juice
• honey
• soy sauce
• garlic
• pork chop

Instructions

1. 1 Whisk honey, soy sauce, lemon juice, and garlic together in a bowl until marinade is smooth. Pour marinade into a resealable plastic bag, reserving about 1/4 of the marinade in a bowl for basting. Add the pork chops to the bag, coat with the marinade, squeeze bag to remove excess air, and seal the bag; marinate in the refrigerator at least 5 hours.
2. 2 Preheat grill for medium heat and lightly oil the grate. Remove pork chops from the marinade, and shake off excess. Discard remaining marinade.
3. 3 Grill pork chops on the preheated grill, basting with the reserved marinade during the last few minutes, until pork chops are cooked through, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let pork chops rest for 3 minutes before serving.

By Terry

Ingredients

• ✓ lemon juice
• broccoli rabe
• olive oil
• red pepper flakes
• salt

Instructions

1. 1 Bring a large pot of salted water to a boil. Set up an ice bath nearby. Place 1/2 of the broccoli rabe into boiling water and cook for 1 minute, then remove with tongs to ice bath to stop cooking. Repeat with remaining broccoli rabe. Place broccoli rabe into a large colander to drain.
2. 2 Preheat an outdoor grill for medium-low heat, and lightly oil the grate.
3. 3 Whisk together olive oil, lemon juice, crushed red pepper flakes, and salt in a small bowl. Toss drained broccoli rabe with oil mixture, then place onto hot grate.
4. 4 Grill, turning occasionally, until thick stems have softened, 8 to 10 minutes. Remove thinner leafy pieces as they become done to prevent burning. Remove to a serving platter.

By France Cevallos

Ingredients

• ✓ lemon juice
• butter
• salmon
• salt
• black pepper

Instructions

1. 1 Melt butter in a large, heavy skillet over medium heat; add lemon juice and swirl the skillet to combine.
2. 2 Place salmon fillets, flesh-sides down, into the skillet; cook until browned, about 3 minutes. Baste tops of fillets with lemon butter using a spoon. Flip fillets using a spatula; cook 1 to 2 minutes more, depending on thickness of fillets. Season with salt and black pepper.

By Ita

Ingredients

• ✓ lemon juice
• haddock fillet
• butter
• dill weed
• lemon pepper

Instructions

1. 1 Place fish filets in a microwave-safe dish. Cut butter into pieces and place all over fish. Sprinkle with dill weed and lemon pepper. Drizzle fresh lemon juice all over the fish.
2. 2 Cover and cook on high for 3 to 5 minutes or until the fish turns white.

By Auntie KK

Ingredients

• ✓ lemon juice
• chicken breast
• ketchup
• horseradish
• vegetable oil

Instructions

1. 1 Mix together ketchup, horseradish, lemon juice, and oil.
2. 2 Place chicken breasts in a dish, and pour marinade over. Refrigerate overnight.
3. 3 Bake at 350 degrees F (175 degrees C) for 45 minutes, basting every 15 minutes and turning once.

By Jill Martz

Ingredients

• ✓ lemon juice
• olive oil
• bay leaf
• salt
• pepper
• sea bass

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Combine lemon juice, oil, bay leaf, salt, and black pepper in a small bowl; rub on fish, inside and out.
3. 3 Cook on the preheated grill until fish flakes easily with a fork, 8 to 10 minutes, flipping halfway through.

By Selva

Ingredients

• ✓ lemon juice
• chicken breast
• worcestershire sauce
• vegetable oil
• garlic powder

Instructions

1. 1 Place chicken in a single layer in a bowl or pan. Mix together Worcestershire sauce, oil, lemon juice, and garlic; pour over chicken. Cover. Refrigerate for at least 6 hours.
2. 2 Take chicken out of marinade, and place on broiler pan or grill. Broil until done, approximately 7 minutes on each side.

By J DuChareau

Ingredients

• ✓ lemon juice
• sea scallop
• salt
• clarified butter
• garlic

Instructions

1. 1 Place scallops in a large bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.
2. 2 Combine 5 tablespoons warm butter, lemon juice, and garlic in a medium bowl; whisk until combined. Let sit at room temperature for 30 minutes.
3. 3 Meanwhile, remove scallops from the refrigerator and let come to room temperature, 20 to 30 minutes.
4. 4 Melt remaining 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic-butter mixture and add to hot butter in the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook for 2 minutes more. Remove scallops from the heat and let them continue to cook while they rest off the heat, about 5 more minutes. Plate and serve.

By Brian Genest

Ingredients

• ✓ lemon juice
• sour cream
• mayonnaise
• green onion
• dill weed

Instructions

1. 1 In a medium bowl, combine sour cream, mayonnaise, green onions, dill, and lemon juice. Mix well and chill for at least 1 hour.

By Sara

Ingredients

• ✓ lemon juice
• salmon
• green pea
• garlic
• olive oil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place each piece of salmon on a large (12 inch) circle of parchment paper so that they are 1 inch from the center. Cover each with a spoonful of peas, a clove of crushed garlic, a squeeze of lemon juice and a drizzle of olive oil. Fold the paper over into a packet and seal the edges by crimping and folding like a pasty. Place on a baking sheet.
3. 3 Bake for 15 minutes in the preheated oven, or until fish is able to flake with a fork. To serve, place the packets onto serving plates and cut open the center in the shape of a cross.

By Karen

Ingredients

• ✓ lemon juice
• pork chop
• brown sugar
• ketchup
• onion

Instructions

1. 1 Heat a large skillet over high heat. Add pork chops and sear until browned, 1 to 2 minutes per side. Transfer to a slow cooker.
2. 2 Mix brown sugar, ketchup, onion, and lemon juice together in a bowl; spoon over pork chops. Cover and cook on Low until pork chops are very tender, 4 to 6 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Bonnie D

Ingredients

• ✓ lemon juice
• salmon fillet
• salt
• black pepper
• dill

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Place salmon fillets onto the prepared baking sheet. Season with salt, pepper, and dill. Drizzle with lemon juice.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes. Cut each fillet into 2 pieces and serve.

By The Recipe Collector

Ingredients

• ✓ lemon juice
• mayonnaise
• seafood seasoning
• corn
• parmesan cheese
• parsley

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Meanwhile, whisk mayonnaise, lemon juice, and seafood seasoning together in a bowl until smooth. Set aside.
3. 3 Cook corn on the preheated grill for 12 minutes, flipping every 3 minutes until all sides are starting to brown. Spread mayonnaise mixture all over corn; top with Parmesan cheese and parsley.

By Soup Loving Nicole

Ingredients

• ✓ lemon juice
• white zinfandel wine
• garlic
• salt
• black pepper
• mahi mahi fillet

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Stir wine, lemon juice, garlic, salt, and black pepper together in a shallow bowl. Place mahi mahi fillets in the bowl and turn to coat; allow to marinate for 10 minutes.
3. 3 Remove fillets from marinade, shaking off any excess moisture. Discard marinade.
4. 4 Cook fillets on the preheated grill until fish flakes easily with a fork, 4 to 5 minutes per side.

By StavrosJK

Ingredients

• ✓ lemon juice
• chicken breast
• brown sugar
• peach
• ginger
• clove

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Place chicken in the prepared baking dish; sprinkle with ½ cup brown sugar. Arrange peach slices over chicken; sprinkle with remaining ½ cup brown sugar, lemon juice, ginger, and cloves.
3. 3 Bake in the preheated oven, frequently basting with juices, until chicken is cooked through and juices run clear, about 30 minutes.

By Lor E James

Ingredients

• ✓ lemon juice
• celery root
• rapeseed oil
• white wine vinegar
• salt
• black pepper

Instructions

1. 1 Peel and quarter celery root. Place in a pot of lightly salted water. Bring to a boil, reduce heat, and simmer until tender, about 20 minutes. Drain and set aside until cool enough to handle. Cut into slices and place into a salad bowl.
2. 2 Combine oil, lemon juice, vinegar, salt, and pepper in a small bowl. Pour dressing over celery root. Allow to marinate for at least 2 hours to intensify flavors.

By barbara

Ingredients

• ✓ lemon juice
• beet
• brown sugar
• cornstarch
• salt
• green apple

Instructions

1. 1 Combine ½ cup beet liquid, brown sugar, lemon juice, cornstarch, and salt in a large skillet over medium heat; cook and stir until thickened and clear.
2. 2 Stir in beets and apple. Reduce heat to low; gently simmer for 15 minutes.

By Michele O'Sullivan

Ingredients

• ✓ lemon juice
• cream cheese
• milk
• dill
• salt
• black pepper

Instructions

1. 1 Heat cream cheese and lemon juice in a saucepan over medium heat and whisk until smooth. Slowly whisk in milk until incorporated and continue to heat until warmed through. Season with dill, salt, and pepper.

By thedailygourmet

Ingredients

• ✓ lemon juice
• steelhead trout
• butter
• paprika
• cayenne pepper
• barbecue sauce

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Arrange trout fillets on a large piece of aluminum foil. Whisk butter, lemon juice, paprika, and cayenne pepper together in a bowl; brush onto fillets.
3. 3 Cook on the preheated grill until trout flakes easily with a fork, about 10 minutes; brush fillets with barbecue sauce; cook 2 minutes more.

By zeppelin68

Ingredients

• ✓ lemon juice
• olive oil
• onion
• chicken breast
• mushroom
• tomato

Instructions

1. 1 Heat oil, lemon juice and onion in a large skillet over medium heat. When onion is tender, add chicken, mushrooms and tomatoes.
2. 2 Cook over medium high heat for 5 to 7 minutes each side, stirring occasionally, or until chicken is cooked through and no longer pink inside.

By Tracy

Ingredients

• ✓ lemon juice
• romaine lettuce
• olive oil
• rice vinegar
• black pepper
• sea salt

Instructions

1. 1 Trim and discard root end romaine; slice leaves into thin ribbons, about 1/8-inch-thick, discarding any pieces of core. Transfer to a large bowl; toss gently to separate romaine ribbons.
2. 2 Drizzle olive oil, lemon juice, vinegar, and pepper over romaine; toss to coat. Set aside to rest for 10 minutes.
3. 3 Sprinkle with sea salt and toss gently right before serving.

By FrackFamily5 CACT

Ingredients

• ✓ lemon juice
• olive oil
• balsamic vinegar
• garlic
• rosemary
• salmon fillet
• sea salt

Instructions

1. 1 Whisk lemon juice, oil, vinegar, garlic, and rosemary together in a small bowl.
2. 2 Season salmon with salt. Place into a shallow glass dish and pour marinade over top. Cover and refrigerate for at least 30 minutes.
3. 3 When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove salmon from marinade and shake off excess. Discard remaining marinade.
5. 5 Cook on the preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.

By joyfuljoyous