Type what you have

Ingredients

• ✓ lemon
• farfalle pasta
• spinach
• feta cheese
• basil
• tomato
• red onion
• black olive
• salad dressing
• garlic
• garlic salt
• black pepper

Instructions

1. 1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2. 2 Combine cooked pasta, spinach, feta cheese, red onion, and olives in a large bowl.
3. 3 Whisk salad dressing, garlic, lemon juice, garlic salt, and pepper together until well combined; pour over spinach salad and toss to coat.

By Kim Fusich

Ingredients

• ✓ lemon
• apple
• celery
• walnut
• raisin
• grape
• heavy cream
• mayonnaise
• nutmeg

Instructions

1. 1 Toss apples and lemon juice together in a large bowl; stir in celery, nuts, raisins and grapes.
2. 2 Fold whipped cream and mayonnaise together; add to salad and mix well.
3. 3 Sprinkle with nutmeg and chill for at least 1 hour before serving.

By Shannon

Ingredients

• ✓ lemon
• kale
• red onion
• raisin
• yogurt
• mayonnaise
• sugar
• sunflower seed

Instructions

1. 1 Mix kale, red onion, and raisins in a large bowl.
2. 2 Whisk yogurt, mayonnaise, sugar, lemon zest, and lemon juice together in a bowl; pour over the kale mixture and toss to coat. Refrigerate 2 hours to overnight. Sprinkle sunflower seeds over the salad and toss to serve.

By QueenDumpPour

Ingredients

• ✓ lemon
• cucumber
• avocado
• cilantro
• garlic
• green onion
• salt
• black pepper
• lime

Instructions

1. 1 Combine cucumbers, avocados, and cilantro in a large bowl; stir in garlic, green onions, salt, and pepper. Pour lemon and lime juice over the top; toss well. For best flavor results, cover and refrigerate the salad until chilled before serving.

By Jessie Welch

Ingredients

• ✓ lemon
• red cabbage
• red bell pepper
• shallot
• ginger
• basil
• mayonnaise
• olive oil
• wasabi paste
• peppercorn
• pine nut
• sunflower kernel

Instructions

1. 1 Combine cabbage, red bell pepper, shallots, ginger, and basil in a large bowl. Whisk mayonnaise, lemon juice, olive oil, wasabi paste, and ground pepper in another bowl; stir into cabbage mixture. Top with pine nuts and sunflower kernels.

By Lynn Pennec

Ingredients

• ✓ lemon
• anchovy
• garlic
• red wine vinegar
• egg yolk
• mustard
• worcestershire sauce
• olive oil
• salt
• black pepper
• romaine lettuce
• parmesan cheese
• crouton

Instructions

1. 1 Gather all ingredients.
2. 2 To make the Caesar dressing: Mash anchovy fillets and garlic in a large salad bowl. Add lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce; whisk until smooth and creamy. Gradually stream in olive oil while whisking constantly. Season to taste with salt and black pepper.
3. 3 To serve: Gently mix romaine lettuce and Parmesan cheese into dressing until thoroughly coated.
4. 4 Top Caesar salad with croutons and enjoy!

By sarahcrites

Ingredients

• ✓ lemon
• basmati rice
• water
• corn kernel
• corn oil
• red wine vinegar
• corn oil
• sugar
• basil
• salt
• pepper
• tomato
• red onion
• green onion

Instructions

1. 1 In a medium pot, bring the basmati rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
2. 2 Preheat oven to 400 degrees F (200 degrees C). In a bowl, toss the corn kernels with 3 tablespoons corn oil. Spread the corn on a large baking sheet. Bake 15 minutes, stirring occasionally, until lightly browned. remove from heat, and cool.
3. 3 In a bowl, mix the lemon juice, red wine vinegar, 1/2 cup corn oil, sugar, basil, salt, and pepper.
4. 4 In a large bowl, toss together the cooked rice, cooked corn, tomatoes, corn oil mixture, red onion, and green onions. Cover, and chill at least 1 hour before serving.

By Bonnie

Ingredients

• ✓ lemon
• romaine lettuce
• cucumber
• tomato
• black olive
• green bell pepper
• red bell pepper
• red onion
• feta cheese
• olive oil
• oregano
• black pepper

Instructions

1. 1 Combine romaine, cucumber, tomatoes, olives, bell peppers, and red onion in a large bowl; sprinkle with feta cheese.
2. 2 Whisk olive oil, lemon juice, oregano, and black pepper together in a small bowl. Pour dressing over salad, toss well to combine, and serve.
3. 3 Pour dressing over salad, toss well to combine, and serve.

By Meesh

Ingredients

• ✓ lemon
• black pepper
• salt
• honey
• olive oil
• sumac
• flat-leaf parsley
• green onion
• chive
• red onion
• raisin
• cranberry
• red bell pepper
• cucumber
• roma tomato
• lentil
• water
• couscous
• olive oil

Instructions

1. 1 To make couscous: Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir couscous in hot oil until toasted and fragrant, 3 to 4 minutes. Pour in water and bring to a boil; cover, reduce heat to medium-low, and simmer until couscous is tender, about 10 minutes. Drain and rinse couscous under cold water in a colander, then transfer to a large serving bowl. Stir in remaining 4 tablespoons olive oil until well coated.
2. 2 Place lentils in a small pan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, 15 to 20 minutes. Drain and rinse lentils under cold water in a colander; add to couscous.
3. 3 To make the salad: Add tomatoes, cucumber, red bell pepper, cranberries, raisins, red onion, chives, green onion, parsley, and sumac to couscous mixture.
4. 4 To make the dressing: Whisk olive oil, lemon juice, honey, salt, and pepper in a small bowl until well combined.
5. 5 Pour dressing over salad; stir until coated. Chill in the refrigerator until flavors blend before serving.

By Susan

Ingredients

• ✓ lemon
• alcohol
• water
• white sugar

Instructions

1. 1 Zest lemons, making sure to get the outermost part of the skin and avoid the white pith.
2. 2 Place lemon zest in a glass bowl and cover with alcohol. Cover and let infuse at room temperature until yellowish in color, about 7 days.
3. 3 Bring water and sugar to the boil in a saucepan, stirring until sugar dissolves. Remove syrup from heat and let cool, about 10 minutes.
4. 4 Pour alcohol into the syrup through a fine-mesh strainer; discard lemon zest. Stir well.
5. 5 Pour limoncello into thick, freezer-safe glass bottles. Store in the freezer for at least 2 weeks before serving.

By Maria

Ingredients

• ✓ lemon
• vodka
• milk
• white sugar

Instructions

1. 1 Combine lemon zest and vodka in an airtight container. Cover and place in a cool, dark space, shaking the container to redistribute the lemon zest once a day for 5 days.
2. 2 Pour milk and sugar into a large pot and bringing to a low boil, stirring often, until the sugar has dissolved. Remove from heat and allow milk mixture to cool to room temperature. Slowly strain vodka mixture into the milk using a sieve. Discard the lemon zest. Pour limoncello into a capped bottle and place in the freezer to chill for 1 hour. Serve cold.

By Nikki

Ingredients

• ✓ lemon
• vodka
• sugar
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Zest lemons, and place zest into a large glass bottle or jar.
3. 3 Pour vodka into the bottle. Cover loosely and let infuse for 1 week at room temperature.
4. 4 After 1 week, combine sugar and water in a medium saucepan and bring to a boil; do not stir. Boil for 15 minutes, then remove from the heat and allow syrup to cool to room temperature.
5. 5 Stir vodka mixture into the syrup.
6. 6 Strain into glass bottles, then seal each bottle with a cork. Let age at room temperature for 2 weeks.
7. 7 Store bottled limoncello in the freezer until icy cold. Serve in chilled vodka glasses or shot glasses.

By Michele O'Sullivan

Ingredients

• ✓ lemon
• vodka
• sugar
• water

Instructions

1. 1 Combine the lemon zest and vodka in a 2-gallon jar. Cover, and let stand 3 to 4 days at room temperature.
2. 2 Remove and discard the lemon zest. Stir in the sugar and water until the sugar has dissolved. Pour into bottles or other containers, and store in the freezer.

By Garden Goddess

Ingredients

• ✓ lemon
• salmon fillet
• white wine
• pesto

Instructions

1. 1 Lightly oil a baking pan large enough to accommodate the fish. Place salmon in pan skin-side down. Squeeze juice of 1 lemon and white wine over salmon; set aside to marinate for 15 minutes.
2. 2 Set an oven rack about 9 inches from the heat source and preheat the oven's broiler.
3. 3 Spread a 1/4-inch thick layer of pesto on top of salmon.
4. 4 Cook under the preheated broiler until a crust forms and fish flakes easily with a fork, about 8 to 10 minutes.
5. 5 Remove salmon and set aside for a few minutes. Squeeze juice from 1/2 lemon over fish. Slice the remaining 1/2 lemon into thin slices; arrange on salmon.

By Stephan Schwartz

Ingredients

• ✓ lemon
• ✓ lemon
• basil
• lemonade
• limoncello liqueur
• ice cube
• sparkling white wine
• lemon-lime carbonated beverage

Instructions

1. 1 Muddle lemon, fresh basil, and lemonade in a cocktail shaker.
2. 2 Add limoncello and ice. Cover and shake well.
3. 3 Strain basil-limoncello mixture into 2 champagne glasses. Top with Prosecco. Once the bubbles settle, add a splash of lemon sparkling water. Garnish with lemon slice or zest.

By CookingWithShelia

Ingredients

• ✓ lemon
• ✓ lemon
• sparkling white wine
• limoncello liqueur
• club soda
• sugar
• mint

Instructions

1. 1 Chill Prosecco, limoncello, and soda water. Place glasses in the refrigerator for about 30 minutes before using.
2. 2 Pour sugar onto a small plate or saucer and spread out. Run lemon slice around the edge of each glass. Turn a glass upside down and place into the sugar, coating just the rim of each glass.
3. 3 Fill each glass about 1/2 full with ice.
4. 4 Pour 1/4 cup limoncello over the ice in each glass, and top with 1/3 cup Prosecco. Add chilled soda water to taste and gently stir.
5. 5 Garnish with lemon slices and fresh mint sprigs. Serve ice cold.

By Brenda Venable

Ingredients

• ✓ lemon
• lemonade concentrate
• vodka
• limoncello liqueur
• lemon sparkling water
• ice

Instructions

1. 1 Stir together lemon slices, lemonade concentrate, vodka, and limoncello in a large pitcher. Chill in the refrigerator until ready to serve.
2. 2 Add sparkling water to pitcher and serve over ice.

By CRAZY4SUSHI

Ingredients

• ✓ lemon
• ice cube
• prosecco
• orange juice
• cranberry juice

Instructions

1. 1 Place ice in a glass pitcher. Pour in prosecco, orange juice, and cranberry juice; stir. Pour cocktail into champagne flutes, and sprinkle with lemon zest to serve.

By Shay

Ingredients

• ✓ lemon
• flour
• egg
• sugar
• sugar
• butter
• butter
• baking powder

Instructions

1. 1 Put the flour in a mixing bowl. Make a well in the center. Add eggs, 3/4 cups plus 2 tablespoons sugar, and lemon zest. Mix by hand, working in circles, pulling in the flour little-by-little until all the ingredients are incorporated into a dough.
2. 2 Add 1 stick plus 5 tablespoons cubed cold butter and baking powder. Quickly work the dough with your hands until a smooth ball is formed.
3. 3 Wrap in plastic wrap and refrigerate for at least 20 minutes before rolling out.

By Buckwheat Queen

Ingredients

• ✓ lemon
• water
• sugar
• meyer lemon juice
• lemon zest

Instructions

1. 1 Heat water and sugar in a saucepan over medium, stirring until sugar melts; do not bring to a boil. Remove from heat when sugar has completely dissolved and water is no longer cloudy. Add lemon juice; stir until combined. Refrigerate until cold, about 30 minutes.
2. 2 Pour into a freezer-safe dish that has a tight-fitting lid; cover. Freeze until just begins to freeze around edges, but still slushy in the center, about 45 minutes.
3. 3 Lightly stir crystals, using a fork, from edge of granita mixture into the center and mix thoroughly. Cover and freeze until granita is nearly frozen, 30 to 40 minutes more.
4. 4 Lightly stir, using a fork, scraping crystals loose. Repeat freezing and stirring with a fork 3 to 4 times until crystals are separate and granita is light, dry, and fluffy.
5. 5 Garnish portions with 1/2 lemon wheels and fresh lemon zest on top.

By Buckwheat Queen

Ingredients

• ✓ lemon
• campari
• gin
• sweet vermouth
• carbonated water

Instructions

1. 1 In a rocks glass over ice, combine Campari, gin, and sweet vermouth. Add carbonated water and garnish with lemon wedge.

By Goldie

Ingredients

• ✓ lemon
• t-bone steak
• garlic
• ranch seasoning mix
• olive oil

Instructions

1. 1 Preheat a grill to medium-high heat. Grease the grates well.
2. 2 Place steaks on a flat surface. Rub the bone of one of the steaks with the cut side of a garlic clove, so that the friction causes the garlic to form a little bit of paste. Rub the paste over the meat on both sides. Season steaks with Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix on both sides. Drizzle with the olive oil on both sides, rubbing into the steak.
3. 3 Place the steaks on the grill, and cook, flipping once, about 8 to 10 minutes for medium.
4. 4 Remove from grill and let rest for 5 to 10 minutes.
5. 5 Squeeze lemon juice all over the meat. Slice the steak into strips and arrange on a platter. Serve immediately.

By Hidden Valley Ranch

Ingredients

• ✓ lemon
• artichoke
• olive oil
• garlic
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Fill a large bowl with cold water. Squeeze juice from one lemon wedge into water. Trim tops and stems from artichokes, cut in half from top to bottom and scoop out the choke; place halves into the bowl of lemon water to prevent them from turning brown.
3. 3 Bring a large pot of water to a boil. Add artichokes to boiling water, and cook until tender, about 15 minutes. Drain. Meanwhile, preheat an outdoor grill for medium-high heat.
4. 4 To make the basting and dipping sauce: Squeeze remaining lemon wedges into a medium bowl; stir in olive oil and garlic, and season with salt and pepper.
5. 5 Brush artichokes with a coating of lemon-garlic dipping sauce; place on the preheated grill and cook, basting with sauce and turning frequently, until the tips are a little charred, 5 to 10 minutes. Serve immediately with remaining lemon-garlic sauce.

By rosiella

Ingredients

• ✓ lemon
• fig
• baking soda
• water
• white sugar
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Place figs in a large bowl; sprinkle baking soda over figs. Carefully cover figs with boiling water and soak for 1 hour. Drain figs and rinse thoroughly with cold water.
3. 3 Combine sugar and 4 cups of water in a large Dutch oven; bring to a boil and simmer for 10 minutes.
4. 4 Add figs and lemon slices to syrup and simmer for 1 hour, stirring occasionally.
5. 5 Spoon figs into hot, sterilized jars and spoon syrup over figs, leaving ½ inch of head space. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area for up to 1 year.

By Dotti K

Ingredients

• ✓ lemon
• flat leaf parsley
• pecan
• olive oil
• parmesan cheese
• kalamata olive
• jalapeno pepper
• garlic

Instructions

1. 1 Place the parsley, pecans, olive oil, Parmesan cheese, olives, jalapeno pepper, garlic, lemon juice, and lemon zest in the bowl of a blender or food processor, and pulse until smooth and creamy. Store in refrigerator.

By souplover Sue

Ingredients

• ✓ lemon
• water
• sugar
• mint
• lemon juice
• limoncello liqueur

Instructions

1. 1 Combine 1 cup water, sugar, and fresh mint leaves in a saucepan over medium heat. Bring to a light boil, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat; stir in lemon zest. Let syrup cool slightly, about 10 minutes.
2. 2 Mix remaining 1 1/2 cup water, lemon juice, and limoncello liqueur into syrup.
3. 3 Pour mixture into an ice cream maker; churn according to the manufacturer's instructions, 10 to 15 minutes. Freeze until firm, about 6 hours.

By minnie

Ingredients

• ✓ lemon
• olive oil
• oregano
• salt
• pepper
• chicken thigh

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking dish. Whisk oil and lemon juice together.
2. 2 Mix oregano with salt and pepper to taste. Rub well over all chicken pieces. Place into the prepared baking dish and drizzle with 1/2 of the oil-lemon mixture.
3. 3 Bake in the preheated oven for 15 minutes. Turn chicken pieces and drizzle with remaining oil-lemon mixture. Bake until chicken is no longer pink at the bone and the juices run clear, 15 to 20 more minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).

By Teresa C. Rouzer

Ingredients

• ✓ lemon
• rosemary
• porterhouse steak
• olive oil
• sea salt
• black pepper

Instructions

1. 1 Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.
2. 2 Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
3. 3 Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
4. 4 Place steak onto grill, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place steak onto a platter, and allow to rest for 10 minutes.
5. 5 To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.

By eat

Ingredients

• ✓ lemon
• heavy cream
• confectioners sugar
• milk
• gelatin
• vanilla extract
• strawberry
• raspberry

Instructions

1. 1 Cut the rind from 1/4 lemon into long strips. Place strips in a saucepan with cream and confectioners' sugar. Bring to a simmer over medium heat. Set aside to steep for 10 minutes.
2. 2 Meanwhile, combine milk and gelatin in a small bowl. Let sit for 5 minutes.
3. 3 Reheat the cream mixture until hot. Remove from heat. Stir in gelatin mixture and vanilla extract. Remove lemon rind. Pour into 8 ramekins and refrigerate until set, about 1 to 2 hours.
4. 4 To serve, arrange strawberry slices and raspberries on top of each custard.

By Jennifer

Ingredients

• ✓ lemon
• strawberry
• white sugar
• water
• cream cheese
• heavy cream
• ladyfinger cookie

Instructions

1. 1 Reserve 3 or 4 strawberries for garnish; slice 1/2 remaining strawberries into a bowl. Add 2 tablespoons sugar and juice of 1 lemon to sliced strawberries; stir to combine. Set aside to macerate.
2. 2 Combine remaining strawberries, 2 1/2 tablespoons sugar, and remaining juice of 1 lemon in a blender; blend until smooth.
3. 3 Transfer strawberry purée to a small saucepan; cook over low heat, stirring often, until thickened to a sauce-like consistency, 5 to 10 minutes. Taste sauce; add more sugar if not sweet enough and add water if too thick. Cool completely.
4. 4 Beat cream cheese and remaining 2 1/2 tablespoons sugar in a large bowl with an electric mixer until smooth and creamy. Whip cream in a separate bowl until soft peaks form; fold into cream cheese mixture.
5. 5 Arrange ladyfingers in a snug, single layer in a square glass baking dish. Pour 1/2 strawberry sauce over ladyfingers; spread 1/2 cream cheese mixture on top. Scatter 1/2 macerated strawberries on cream cheese mixture. Repeat layers with remaining ladyfingers, sauce, and macerated strawberries. Spread remaining cream mixture evenly over top; garnish with reserved strawberries.
6. 6 Cover tiramisu with plastic wrap; refrigerate, 4 hours to overnight.

By Alemarsi