Type what you have

Ingredients

• ✓ lemon juice
• heavy cream

Instructions

1. 1 Gather all ingredients.
2. 2 Pour heavy cream into a heavy-bottomed saucepan. Bring cream to 185 to 190 degrees F (85 to 88 degrees C) over medium heat, stirring occasionally.
3. 3 Reduce heat to medium-low and stir in lemon juice. Cook, stirring, for 3 minutes, maintaining the temperature at 185 to 190 degrees F (85 to 88 degrees C), then turn off the heat. The mixture should coat the back of a spoon.
4. 4 Whisk well and let cool for 30 minutes.
5. 5 Transfer into a clean towel-lined strainer. Cover top with plastic wrap, pressing down gently onto the surface of the cream, and let cool to room temperature, 20 to 30 minutes more.
6. 6 Chill in a refrigerator for 8 hours, or overnight.
7. 7 Remove plastic wrap and store in a sealed container or use immediately.

By Chef John

Ingredients

• ✓ lemon juice
• whole milk
• salt

Instructions

1. 1 Pour milk into a saucepan set over medium heat. Heat milk until it registers 194 degrees F (90 degrees C) on an instant-read thermometer, about 5 minutes. Remove from heat.
2. 2 Stir lemon juice and salt slowly into warmed milk. Let stand until milk curdles, 10 to 15 minutes.
3. 3 Line a fine-mesh strainer with cheesecloth and place it over a large bowl. Pour milk mixture carefully into the lined strainer. Let stand until most of the liquid has drained off the ricotta, about 15 minutes. Discard drained liquid.

By Alicia_in_London

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

Ingredients

• ✓ lemon juice
• blueberry
• white sugar
• water

Instructions

1. 1 Place blueberries and sugar in the bowl of a food processor; pulse until smooth. Strain mixture through a fine-mesh strainer, pressing with a wooden spoon to separate blueberry purée from seeds. Discard seeds.
2. 2 Stir blueberry purée, water, and lemon juice together in a shallow baking dish. Freeze, scraping and stirring granita with a fork every hour until evenly frozen and icy, about 4 hours.
3. 3 Scrape granita to fluff and lighten ice crystals; spoon into chilled glasses to serve.

By Barb

Ingredients

• ✓ lemon juice
• gelatin
• heavy cream
• white sugar
• lemon zest
• orange liqueur

Instructions

1. 1 Place lemon juice in a small bowl and sprinkle the unflavored gelatin over it. Let stand for about 15 minutes until gelatin softens.
2. 2 Combine heavy cream, sugar, and 2 tablespoons lemon zest in a saucepan over medium-low heat; bring to a simmer. Whisk in gelatin mixture until dissolved. Remove from heat and stir in orange liqueur.
3. 3 Strain the cream mixture into a medium bowl and divide evenly among small glass bowls or ramekins.
4. 4 Place uncovered panna cottas into the refrigerator until set, at least 4 hours. If time permits, cover the bowls with plastic wrap and chill overnight.
5. 5 Garnish with remaining lemon zest before serving.

By lutzflcat

Ingredients

• ✓ lemon juice
• baby spinach
• pecan
• garlic
• parmesan cheese
• olive oil
• salt
• black pepper

Instructions

1. 1 Mix the spinach, pecans, garlic, Parmesan cheese, and lemon juice in the bowl of a food processor; stream the olive oil into the mixture as it blends. Season with salt and pepper.

By My Hot Southern Mess

Ingredients

• ✓ lemon juice
• water
• white sugar
• lemon zest
• lemon extract

Instructions

1. 1 Dissolve sugar in water in a pot over medium heat, whisking while water heats up. As soon as sugar dissolves and water is clear, remove pan from heat. While water is still warm, add lemon zest. Allow to cool to room temperature before adding lemon juice.
2. 2 Whisk in lemon juice and lemon extract. Pour into a baking pan about 9x13 inches. Place in freezer until ice starts to form around the edges, about 40 to 45 minutes. Use a fork to stir up ice. Do this every 20 to 30 minutes until lemon ice reaches your preferred texture, 2 ½ to 3 hours.

By John Mitzewich

Ingredients

• ✓ lemon juice
• garlic scape
• parmesan cheese
• olive oil
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Blend garlic scapes, Parmesan cheese, olive oil, lemon juice, and pepper together in a food processor until smooth.

By amandajo

Ingredients

• ✓ lemon juice
• feta cheese
• cherry tomato
• onion
• olive oil

Instructions

1. 1 In a bowl, mix the feta cheese, cherry tomatoes, onion, olive oil, and lemon juice. Serve immediately.

By CSCASINO

Ingredients

• ✓ lemon juice
• rainbow chard
• olive oil
• garlic
• red pepper flakes

Instructions

1. 1 Separate the stems of the chard from the leaves; cut leaves into thin strips and set aside. Thinly slice the stems.
2. 2 Heat olive oil in a large skillet or pot over medium heat. Stir in garlic, red pepper flakes, and chard stems; cook and stir for 3 minutes until garlic mellows and stems begin to soften.
3. 3 Stir in shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, re-cover, and continue cooking until chard is tender. Toss with lemon juice to serve.

By ISISILLUSION

Ingredients

• ✓ lemon juice
• olive oil
• red wine vinegar
• worcestershire sauce
• anchovy paste
• mustard powder
• garlic
• sour cream
• parmesan cheese

Instructions

1. 1 In a food processor or blender, combine olive oil, vinegar, lemon juice, Worcestershire sauce, anchovy paste, mustard, garlic, sour cream, and Parmesan cheese. Process until smooth. Pour into a glass container, seal, and refrigerate until ready to use.

By John Marshall

Ingredients

• ✓ lemon juice
• basil
• walnut
• olive oil
• garlic

Instructions

1. 1 Blend basil, walnuts, olive oil, garlic, and lemon juice together in a food processor until pesto has a paste-like consistency.

By teachhope03

Ingredients

• ✓ lemon juice
• water
• sugar
• mint
• lemon
• 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 juice
• spaghetti
• basil
• olive oil
• garlic
• salt
• olive oil
• sugar snap pea
• shrimp
• red pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
2. 2 Blend basil, lemon juice, 3 tablespoons olive oil, garlic, and salt in a blender until smooth.
3. 3 Heat 2 teaspoons olive oil in a skillet over medium heat. Cook and stir sugar snap peas in hot oil until tender, about 5 minutes. Add shrimp and red pepper; continue to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir basil sauce into the shrimp mixture and remove from heat; spoon over spaghetti to serve.

By averynmartin

Ingredients

• ✓ lemon juice
• strawberry
• water
• white sugar
• balsamic vinegar
• salt

Instructions

1. 1 Rinse strawberries with cold water, then drain.
2. 2 Place berries into a blender with water, sugar, lemon juice, balsamic vinegar, and salt. Pulse several times to get the mixture moving, then blend until smooth, about 1 minute. Pour into a large baking dish; the mixture should only be about 3/8 inch deep in the dish.
3. 3 Place the uncovered dish into the freezer until the mixture barely begins to freeze around the edges, about 45 minutes, it will still be slushy in the center.
4. 4 Keeping the mixture in the freezer, use a fork to lightly stir the frozen crystals from the edges in towards the center; mix thoroughly. Close the freezer and continue to chill until granita is nearly frozen, 30 to 40 more minutes. Mix lightly again with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork three to four more times until the crystals are separate and the granita looks dry and fluffy.
5. 5 Portion granita into small serving bowls to serve.

By John Mitzewich

Ingredients

• ✓ lemon juice
• shrimp
• butter
• dijon mustard
• garlic
• parsley

Instructions

1. 1 Gather all ingredients.Preheat oven to 450 degrees F (230 degrees C)
2. 2 In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
3. 3 Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
4. 4 Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.

By Kimber

Ingredients

• ✓ lemon juice
• firm tofu
• garlic powder
• oregano
• basil
• olive oil

Instructions

1. 1 Blend tofu, garlic powder, oregano, basil, and lemon juice in a blender until combined. Stream olive oil into tofu mixture while blending until you obtain a desired consistency.

By Natasha_L

Ingredients

• ✓ lemon juice
• strawberry
• white sugar
• salt
• cornstarch
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Place berries in the bowl of a food processor and puree until smooth.
3. 3 Transfer pureed strawberry mixture into a large saucepan over medium heat. Add sugar and salt; stir until dissolved and bring to a simmer.
4. 4 Whisk cornstarch and cold water together in a small bowl until smooth; stir into simmering strawberry mixture. Remove the saucepan from heat, stir in lemon juice, and allow to cool slightly. Refrigerate strawberry mixture until cold, about 2 hours.
5. 5 Freeze in an ice cream maker according to manufacturer's instructions, about 20 minutes.
6. 6 Serve and enjoy!

By Dana H.

Ingredients

• ✓ lemon juice
• beef broth
• heavy cream
• butter
• lemon zest
• lime zest
• pasta

Instructions

1. 1 Combine broth, cream, and butter in a large saucepan or skillet. Bring to a simmer over medium heat; cook until reduced by about half. Stir in lemon juice, lemon zest, and lime zest. Set sauce aside.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender yet firm to the bite, 8 to 10 minutes; drain.
3. 3 Add pasta to sauce and toss until well coated.

By MARBALET

Ingredients

• ✓ lemon juice
• fettuccine pasta
• alfredo sauce
• caper
• lemon zest
• black pepper
• tuna

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add fettuccine and boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
2. 2 Stir together Alfredo sauce, lemon juice, capers, lemon zest, and pepper in a small saucepan. Stir in tuna; cook over medium heat until heated through, about 5 minutes. Serve over fettuccine.

By Caitlyn Diimig, RD

Ingredients

• ✓ lemon juice
• orzo pasta
• pesto
• cherry tomato
• mozzarella cheese
• pepperoni
• basil leaf

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.
2. 2 Add pesto and lemon juice to the orzo; toss to coat. Mix in tomatoes, mozzarella cheese balls, and pepperoni strips. Refrigerate for 8 hours to overnight.
3. 3 Mix in basil right before serving.

By thedailygourmet

Ingredients

• ✓ lemon juice
• water
• white sugar
• lemon zest
• mint
• lemon
• raspberry liqueur

Instructions

1. 1 Whisk water, sugar, and lemon zest together in a medium saucepan; bring to a boil over high heat. Boil and whisk for 5 minutes. Cool 10 minutes, then whisk in lemon juice.
2. 2 Transfer lemon mixture to an 8x8-inch pan; freeze 1 ½ hours.
3. 3 Remove pan from freezer; stir with a fork to break up ice. Freeze 3 hours more. Scrape and mix ice into shavings with a fork.
4. 4 Serve in chilled glasses; garnish with mint and lemon wedges. Top with raspberry-flavored liqueur.

By tcasa

Ingredients

• ✓ lemon juice
• kale
• olive oil
• garlic
• soy sauce
• salt
• black pepper

Instructions

1. 1 Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the kale, recover, and steam until just tender, 7 to 10 minutes depending on thickness.
2. 2 Whisk together the lemon juice, olive oil, garlic, soy sauce, salt, and black pepper in a large bowl. Toss steamed kale into dressing until well coated.

By Julia Phillips

Ingredients

• ✓ lemon juice
• cream of chicken soup
• salad dressing
• curry powder
• spinach
• chicken breast
• paprika
• monterey jack cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, thoroughly blend soup, creamy salad dressing, lemon juice, and curry powder.
3. 3 On the bottom of a 9x13 inch dish, spread squeezed spinach evenly. Place chicken on top of spinach. Pour soup mixture over top of chicken so that all is covered, then sprinkle with paprika. Spread cheese over top.
4. 4 Bake for approximately 1 1/2 hours in the preheated oven, until cheese is lightly brown. (You can cover the dish with a piece of foil and leave it in the oven on warm until ready to serve, or it can be made the day before and reheated!)

By Carol Henriques

Ingredients

• ✓ lemon juice
• basil
• parmesan cheese
• olive oil
• pine nut
• garlic

Instructions

1. 1 Combine basil, Parmesan cheese, olive oil, pine nuts, and garlic in the bowl of a food processor or blender. Blend to a smooth paste. Add lemon juice, if desired, and quickly pulse to combine.

By ANDERVAL

Ingredients

• ✓ lemon juice
• chicken broth
• garlic
• artichoke heart
• caper
• butter
• water
• cornstarch

Instructions

1. 1 Bring chicken broth and garlic to a boil in a small saucepan over high heat. Reduce the heat to medium to simmer. Stir in artichoke hearts, lemon juice, and capers; simmer for 3 minutes. Add butter and whisk until melted.
2. 2 Whisk water and cornstarch together in a small bowl; stir mixture into the sauce and continue cooking until thickened and bubbly, about 30 seconds.

By Mary Elizabeth Vaquer

Ingredients

• ✓ lemon juice
• canola oil
• tarragon vinegar
• sugar
• salt
• black pepper
• green cabbage
• red onion

Instructions

1. 1 Whisk oil, vinegar, lemon juice, sugar, salt, and pepper together until emulsified.
2. 2 Toss cabbage and red onion together in a salad bowl. Drizzle dressing over the salad; toss to coat.
3. 3 Refrigerate salad 1 hour before serving.

By Dollie

Ingredients

• ✓ lemon juice
• basil leaves
• garlic
• pine nut
• kosher salt
• olive oil
• parmesan cheese

Instructions

1. 1 Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.

By Nicole McLaughlin

Ingredients

• ✓ lemon juice
• cooking spray
• gelatin
• heavy cream
• half and half
• lemon zest
• granulated sugar
• vanilla extract
• mint

Instructions

1. 1 Lightly coat (or oil) six 6-ounce ramekins with cooking spray.
2. 2 Pour lemon juice into a small bowl; sprinkle with gelatin. Let sit until gelatin softened, about 5 minutes; mix well. Set aside.
3. 3 Combine heavy cream, half and half, and 2 teaspoons lemon zest in a saucepan over low heat. Add sugar, stirring frequently, until sugar completely dissolved; heat slowly until just about to boil, about 15 minutes. Remove from heat.
4. 4 Whisk gelatin mixture and vanilla extract into cream mixture until well blended and gelatin is completely dissolved; continue to lightly whisk until mixture comes close to room temperature, about 10 minutes. This will prevent the gelatin and cream from separating while panna cotta is setting.
5. 5 Divide mixture into ramekins, about 1/2 cup per portion. Cover each ramekin with plastic wrap; refrigerate until set, about 4 hours.
6. 6 Run a knife around inside edges of ramekins. Carefully dip each ramekin into a bowl of hot water 3 to 5 seconds. Carefully invert onto serving plates, tap, and jiggle ramekins a bit, if needed, to release panna cotta onto plates.
7. 7 Garnish with lemon zest and mint leaves; serve with fresh blueberries.

By fabeveryday

Ingredients

• ✓ lemon juice
• mayonnaise
• red wine vinegar
• vegetable oil
• water
• worcestershire sauce
• sugar
• oregano
• garlic

Instructions

1. 1 Whisk together mayonnaise, vinegar, lemon juice, oil, water, Worcestershire sauce, sugar, oregano, and garlic in a small bowl until evenly combined. Chill in the refrigerator before serving.

By CHRISTYJ