Type what you have

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
• 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
• 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
• thai basil
• sugar
• vodka
• ice cube

Instructions

1. 1 Place 2 lemon wedges, 4 Thai basil leaves, and sugar in a cocktail shaker and mash well with a cocktail muddler. Pour in vodka and ice cubes; cover and shake until the outside of the shaker has frosted, about 45 seconds. Strain into 2 chilled martini glasses and garnish each with 1 lemon wedge and 1 Thai basil leaf.

By Marilyn Schlossbach

Ingredients

• ✓ lemon
• chile pepper
• salt
• sugar
• soy sauce
• tomato
• apple
• peanut

Instructions

1. 1 In a medium bowl, stir together the chile pepper, salt, sugar, and soy sauce. Squeeze in the juice from the lemon. Add the tomatoes and apple, and toss to coat. Sprinkle the chopped peanuts over the top. Chill until serving.

By Serena Liew

Ingredients

• ✓ lemon
• tomato
• green bean
• cucumber
• papaya
• garlic
• thai chile
• lime
• fish sauce
• sugar
• peanut
• cilantro

Instructions

1. 1 Combine tomato, beans, cucumber, and papaya in a large bowl. Toss with garlic and chile pepper.
2. 2 Stir together lemon juice, lime juice, fish sauce, and sugar in a small bowl. Pour over papaya mixture and toss. Sprinkle peanuts and cilantro on top and serve.

By taddy

Ingredients

• ✓ lemon
• rice noodle
• butter
• chicken breast
• vegetable oil
• egg
• sugar
• fish sauce
• white wine vinegar
• red pepper
• bean sprout
• green onion
• peanut

Instructions

1. 1 Gather all ingredients.
2. 2 Soak rice noodles in cold water until soft, 30 to 50 minutes. Drain and set aside.
3. 3 Meanwhile, heat butter in a wok; add chicken and sauté until browned. Remove chicken and set aside.
4. 4 Heat oil in the wok over medium-high heat. Crack eggs into hot oil and cook until firm. Stir in chicken and cook for 5 minutes.
5. 5 Add softened noodles, sugar, fish sauce, vinegar, and red pepper; mix well until noodles are tender. Adjust seasonings to taste.
6. 6 Stir bean sprouts into wok and cook for 3 minutes.
7. 7 Serve topped with green onions, crushed peanuts, and a wedge of lemon.

By April

Ingredients

• ✓ lemon
• coconut
• raisin
• apple
• kiwi
• cantaloupe
• watermelon
• ginger
• coconut milk
• white sugar
• coriander
• cumin
• cayenne pepper
• mint
• white sugar
• cashew
• butter

Instructions

1. 1 Cover a baking sheet with aluminum foil.
2. 2 Cook and stir butter, cashews, 3/4 cup sugar, dried mint, cayenne pepper, cumin, and coriander in a skillet over medium-low heat until sugar has dissolved and cashews are browned, 7 to 10 minutes.
3. 3 Spread cashews over the prepared baking sheet to cool.
4. 4 Place lemon juice and 1/2 cup sugar in a blender. Blend until sugar is dissolved. Add coconut milk and ginger; blend until smooth.
5. 5 Combine watermelon, cantaloupe, kiwi, apple, raisins, and shredded coconut in a large bowl
6. 6 Pour coconut mixture over fruit and gently toss to coat.
7. 7 Sprinkle cooled cashews over fruit salad.

By Ohana Family

Ingredients

• ✓ lemon
• basil
• cinnamon
• bamboo shoot
• shiitake mushroom
• snow pea
• chicken broth
• red bell pepper
• coconut milk
• green curry paste
• black pepper
• kosher salt
• chicken breast
• ginger
• garlic
• onion
• sesame oil

Instructions

1. 1 Heat sesame oil in a large, heavy-bottomed skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and ginger; sauté for 2 to 3 minutes. Stir chicken into onion mixture and season with salt and pepper. Mix in curry paste. Cook, stirring occasionally, until chicken is browned, about 10 minutes.
2. 2 Add coconut milk, red bell pepper, chicken broth, snow peas, mushrooms, and bamboo shoots. Season with cinnamon and stir well. Cover, reduce heat to medium-low, and simmer until chicken is no longer pink in the center and the juices run clear, about 30 minutes. Remove from heat; stir in basil and lemon juice.

By Pietro

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
• water
• water
• salt

Instructions

1. 1 Mix lemons wedges, 1/4 cup plus 2 tablespoons water, lemon juice, and salt together in a microwave-safe container.
2. 2 Cook in the microwave for 10 minutes, stirring at 2-minute intervals to prevent spills.
3. 3 Pour the mixture into a sterilized, airtight jar. Let stand for 24 hours before using.

By MadeInCooking

Ingredients

• ✓ lemon
• ✓ lemon
• ✓ lemon
• water
• sugar
• vodka
• ice cube

Instructions

1. 1 Zest 1 lemon into large pieces using a knife. Place lemon zest in a saucepan; top with 1 cup water and sugar. Bring lemon zest mixture to a boil, stirring occasionally, until sugar dissolves and liquid is syrupy, 5 to 10 minutes. Remove saucepan from heat and cool; remove and discard lemon zest.
2. 2 Stir lemon juice and vodka together in a pitcher; pour in lemon syrup. Stir in enough water to fill the pitcher.
3. 3 Fill glasses with ice; pour hard lemonade into each glass. Garnish each glass with a lemon slice.

By Lisa-ButteryBooks

Ingredients

• ✓ lemon
• water
• white sugar

Instructions

1. 1 In a 2 quart pitcher, combine the lemon juice, water and sugar. Stir until sugar is dissolved. Chill in refrigerator.

By H Beatrice

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
• kosher salt
• water

Instructions

1. 1 Scrub lemons thoroughly under cold running water. Cut each lemon into quarters, but do not cut all the way through the top, so that the lemon still holds together.
2. 2 Rub lemons generously with salt inside and out and along all the cuts. Place them in a large sterilized jar with a tight-fitting lid. Add lukewarm water to cover; the lemons should be fully immersed. Screw on the lid and let cure for 1 month in a dark, dry, and cool place.

By gartenfee

Ingredients

• ✓ lemon
• white sugar
• water
• ice cube

Instructions

1. 1 Place lemon, sugar, cold water, and ice cubes into the container of a blender. Blend until smooth, and serve immediately.

By BEVERLYANN

Ingredients

• ✓ lemon
• ice cube
• water
• white sugar

Instructions

1. 1 Place lemons, ice cubes, water, and white sugar in a blender; blend until a slushie consistency is reached, about 1 minute.

By TRACY

Ingredients

• ✓ lemon
• kosher salt
• lemon juice
• olive oil

Instructions

1. 1 Toss the lemon slices in kosher salt to coat, and place them into a sterile 2 quart glass jar. Pour in the lemon juice, cover tightly, and let stand on the counter for 1 week. Turn the jar over daily. At the end of the week, top the jar off with enough olive oil to cover the lemons. This will keep in the refrigerator for up to 4 months.
2. 2 To use, pull the lemon pulp from the peel, and scrape out the pith to leave only the yellow rind. Julienne, and add to your favorite dish for a lemony zing.

By THOMASSHERBOURNE

Ingredients

• ✓ lemon
• brown sugar
• honey

Instructions

1. 1 Mix brown sugar, lemon juice, and honey together in a small bowl or container. Massage onto skin. Rinse off.

By Leigha

Ingredients

• ✓ lemon
• carrot
• apple
• beet

Instructions

1. 1 Press lemons, carrots, apples, and beets through a juicer and into a large glass.

By raina

Ingredients

• ✓ lemon
• vodka
• sugar

Instructions

1. 1 Place shot glass in the freezer until chilled, about 1 hour.
2. 2 Pour vodka into the chilled shot glass. Dip lemon wedge in sugar. Shoot the vodka and immediately take a draw on the lemon.

By Allrecipes

Ingredients

• ✓ lemon
• sugar
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Wash lemons and peel off all the zest using a vegetable peeler; set peeled lemons aside. Add lemon zest to a bowl and cover with sugar; toss to combine. Cover and let sit for a minimum of 2 hours, or up to overnight.
3. 3 Bring water to a boil in a pot over high heat; turn off heat and pour in lemon-sugar mixture. Stir and let sit until sugar is completely dissolved, about 5 minutes.
4. 4 Pour through a mesh strainer back into the same bowl and discard the zest. Let cool to room temperature, 20 to 30 minutes.
5. 5 Cut lemons in half and squeeze juice into the bowl. Pour lemonade into a serving pitcher; cover and chill thoroughly before serving over ice, at least 2 hours.
6. 6 Enjoy!

By John Mitzewich

Ingredients

• ✓ lemon
• sugar
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Juice lemons; you should have 1 cup juice.
3. 3 Combine juice, sugar, and water in a 1/2-gallon pitcher. Stir until sugar dissolves. Taste and add more water if desired.
4. 4 Chill and serve over ice.

By Erin

Ingredients

• ✓ lemon
• sugar
• water

Instructions

1. 1 Peel the rinds from the 5 lemons and cut them into 1/2 inch slices. Set the lemons aside.
2. 2 Place the rinds in a bowl and sprinkle the sugar over them. Let this stand for about one hour, so that the sugar begins to soak up the oils from the lemons.
3. 3 Bring water to a boil in a covered saucepan and then pour the hot water over the sugared lemon rinds. Allow this mixture to cool for 20 minutes and then remove the rinds.
4. 4 Squeeze the lemons into another bowl. Pour the juice through a strainer into the sugar mixture. Stir well, pour into pitcher and pop it in the fridge! Serve with ice cubes.

By Aunt Suzie