Type what you have

Ingredients

• ✓ lemon juice
• white sugar
• gelatin powder
• coffee
• water
• whipped cream

Instructions

1. 1 In a saucepan, stir together the sugar and gelatin. Mix in hot coffee and water. Cook over low heat, stirring frequently until the gelatin and sugar have completely dissolved. Remove from heat, and stir in lemon juice. Pour into a 4 1/2 cup mold. Refrigerate until set, at least 6 hours or overnight. Serve with whipped cream.

By Mardee

Ingredients

• ✓ lemon juice
• cucumber
• salt
• white sugar
• white wine vinegar
• sesame seed

Instructions

1. 1 Partially peel cucumbers lengthwise, leaving thin green stripes around cucumbers; halve cucumbers lengthwise. Scoop seeds from cucumber halves with a spoon; discard seeds. Thinly slice cucumbers; transfer to a bowl. Add salt to cucumbers; mix with your hands until cucumbers are limp. Set aside for 45 minutes.
2. 2 Transfer cucumbers to a strainer; squeeze as much liquid out as possible.
3. 3 Combine lemon juice, sugar, and vinegar in a large bowl until sugar dissolves. Add cucumbers; toss to coat. Divide cucumbers among small bowls; top with sesame seeds.

By Celsia

Ingredients

• ✓ lemon juice
• onion
• peanut oil
• rice vinegar
• water
• ginger
• ketchup
• soy sauce
• white sugar
• garlic
• salt
• black pepper

Instructions

1. 1 Combine onion, peanut oil, rice vinegar, water, ginger, ketchup, soy sauce, sugar, lemon juice, garlic, salt, and pepper in a blender. Blend until well combined.

By Thunderella

Ingredients

• ✓ lemon juice
• egg yolk
• vegetable oil
• white miso paste
• yuzu peel
• lemon peel
• lime peel
• white pepper
• salt

Instructions

1. 1 Beat egg yolks and lemon juice in a medium bowl with a wooden spoon. Beat in vegetable oil, a few drops at a time, beating well after each addition, until the mixture begins to emulsify. When all oil has been incorporated, stir in miso, orange zest, pepper, and salt.

By SLPAULSON

Ingredients

• ✓ lemon juice
• adzuki bean
• white sugar
• water
• milk
• heavy cream
• egg yolk
• white sugar
• vanilla extract

Instructions

1. 1 In a saucepan, combine the azuki beans, 1/3 cup of sugar, lemon juice and water. Bring to a boil, and boil uncovered for 3 minutes. Reduce the heat to low, and simmer for 2 1/2 to 3 hours, or until the beans are very tender. When done, the beans and liquid should amount to 3 cups. If not, add more water to compensate.
2. 2 Strain the bean mixture through a sieve - I use a wooden paddle for this, and discard the bean skins. Refrigerate for about 2 hours, or until cold.
3. 3 In a saucepan, combine the milk and cream. Bring to a boil over medium heat. While you wait for that to boil, whisk together the egg yolks and 2/3 cup of sugar in a medium bowl. When the cream and milk come to a boil, ladle about 1/4 cup of the hot liquid into the bowl with the egg yolks, and whisk until smooth. Pour the yolk mixture into the pan with the cream, and cook over low heat until thick enough to coat the back of a metal spoon. This should take about 5 minutes. Do not cook too long, or you will get lumps. Remove from the heat, and stir in the vanilla. Refrigerate until cold.
4. 4 Once both of the mixtures are cold, stir them together. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.

By INSPIRON41

Ingredients

• ✓ lemon juice
• vegetable oil
• onion
• rice vinegar
• sesame seed
• ginger root
• umeboshi
• white sugar
• salt
• black pepper

Instructions

1. 1 Combine oil, onion, vinegar, sesame seeds, ginger, umeboshi, lemon juice, sugar, salt, and pepper in a blender. Cover and purée until smooth, about 30 seconds.

By rinshinomori

Ingredients

• ✓ lemon juice
• soy sauce
• sherry
• rice wine vinegar
• oyster sauce
• scallion
• sugar
• ginger paste
• cornstarch
• all-purpose flour
• club soda
• egg
• shrimp

Instructions

1. 1 Make sauce: Whisk together soy sauce, sherry, rice wine vinegar, oyster sauce, scallions, sugar, lemon juice, and ginger stir-in paste in a small bowl until well combined. Set aside.
2. 2 Prepare shrimp: Whisk together cornstarch, flour, club soda, and beaten egg in a large bowl until well combined. Add shrimp; gently stir until shrimp are evenly coated.
3. 3 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Cut a piece of parchment to fit the basket of the air fryer and set aside.
4. 4 Use tongs to hold shrimp by the tail and dip in batter, allowing any excess batter to drip off. Place shrimp on the reserved parchment paper without overcrowding, then place into the basket of the air fryer. You will need to cook shrimp in batches.
5. 5 Cook in the preheated air fryer until desired crispness is reached, about 8 minutes. Repeat with remaining shrimp. Serve hot with sauce.

By Soup Loving Nicole

Ingredients

• ✓ lemon juice
• butter
• milk
• cream cheese
• honey
• egg yolk
• lemon zest
• cake flour
• cornstarch
• salt
• egg white
• cream of tartar
• white sugar
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 320 degrees F (160 degrees C). Grease an 8-inch round springform pan with butter and line the bottom with parchment paper.
2. 2 Fill a pot about 1/4 full with water and bring to a boil. Combine and milk in a heatproof bowl large enough to sit on top of the pot without touching the water. Reduce heat to medium and whisk until butter is melted, about 1 minute. Add cream cheese and whisk until smooth, about 2 minutes. Add honey and whisk until melted, about 1 minute. Remove bowl from heat.
3. 3 Add egg yolks, 1 at a time, to the cream cheese mixture; whisk batter well after each addition. Add lemon juice and zest.
4. 4 Use a fine mesh strainer to sift flour, cornstarch, and salt into the batter. Whisk until blended together. Pour batter through the strainer into a clean bowl to remove any lumps. Set aside.
5. 5 Whisk egg whites in a bowl until foamy. Add cream of tartar. Whisking continuously, slowly adding white sugar, until soft peaks form. Fold 1/3 the egg whites into the batter using a whisk. Fold in remaining egg whites. Pour batter into the prepared pan and tap on a flat surface to remove any air bubbles.
6. 6 Place a clean towel in the bottom of a shallow baking sheet. Place filled cake pan on top of the towel. Pour enough water into the baking sheet to come 1 to 2 inches up the side of the cake pan.
7. 7 Place baking sheet on the lowest rack of the preheated oven; bake for 20 to 22 minutes. Reduce temperature to 275 degrees F (135 degrees C), leaving oven door closed. Continue baking until mostly set but center is still jiggly, about 55 minutes more. Turn oven off and leave door ajar with cake inside for 30 minutes.
8. 8 Carefully remove cake from springform pan. Decorate with confectioners' sugar and refrigerate for 1 to 2 hours before serving. Cake may also be served at room temperature.

By care bear

Ingredients

• ✓ lemon juice
• onion
• peanut oil
• rice wine vinegar
• water
• ginger root
• celery
• ketchup
• soy sauce
• sugar
• garlic
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt, and pepper in a blender.
3. 3 Blend until all ingredients are well-pureed, about 30 seconds.
4. 4 Serve and enjoy!

By MARBALET

Ingredients

• ✓ lemon juice
• egg
• mayonnaise
• salt
• white sugar
• mustard
• hot sauce
• rice vinegar
• kosher salt
• white sugar
• cayenne pepper
• heavy cream
• white bread
• butter

Instructions

1. 1 Place eggs in the bottom of a saucepan. Add 1/4 inch of water. Heat over medium-high heat and bring to a boil. Cover and steam for 11 minutes. Turn off the heat and drain water carefully; pour cold water over and let cool.
2. 2 Mix mayonnaise, salt, sugar, mustard, hot sauce, lemon juice, and vinegar for Kewpie-style mayonnaise together. Cover with plastic wrap and refrigerate until needed.
3. 3 Peel eggs. Mash in a shallow bowl with the side and back of a fork until desired texture is reached. Add salt, sugar, cayenne, heavy cream, and 3 tablespoons Kewpie-style mayonnaise. Stir to combine. Wrap and refrigerate until well chilled, at least 1 hour. Taste and adjust seasonings.
4. 4 Butter bread slices and use 1/2 of the egg salad on each sandwich. Cut crusts off before serving if you're fancy.

By John Mitzewich

Ingredients

• ✓ lemon juice
• water
• white sugar

Instructions

1. 1 In a large pan, combine water and sugar. Heat until the sugar just melts. Remove from heat and pour in lemon juice. Mix well and chill in refrigerator before serving. Garnish with lemon, lime or orange slices.

By Heather Fantasia

Ingredients

• ✓ lemon juice
• banana

Instructions

1. 1 Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
2. 2 Spread banana slices out onto the prepared baking sheet, making sure slices are not touching. Brush with lemon juice.
3. 3 Bake in the preheated oven for 90 minutes. Check bananas, lifting slices up to separate from the paper once or twice. Continue baking until bananas are dried out, 30 to 90 minutes more.
4. 4 Let bananas cool until crispy, at least 5 minutes.

By moonwitchkitty

Ingredients

• ✓ lemon juice
• milk

Instructions

1. 1 Gather all ingredients.
2. 2 Pour milk into a bowl and add lemon juice.
3. 3 Stir to combine. Let sit for 5 minutes. Use immediately.

By noubeh

Ingredients

• ✓ lemon juice
• milk

Instructions

1. 1 Stir milk and lemon juice together in a bowl; let sit for 5 minutes.

By Tigerlilly

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
• apricot
• white sugar

Instructions

1. 1 Preheat the oven to 150 degrees F (165 degrees C), or the lowest setting you have.
2. 2 Combine lemon juice, apricots, and sugar in a saucepan. Cook over medium heat until sugar has dissolved. Transfer to a blender and puree until smooth.
3. 3 Cover an 11x17-inch pan or cookie sheet with a layer of plastic wrap. Pour pureed fruit onto the prepared pan and spread evenly to within 1 inch of the edge.
4. 4 Bake for 4 to 6 hours in the preheated oven, using a spoon or a pair of tongs to keep the door slightly ajar, or until puree has dried and is no longer sticky. Once dry, you can cut it into strips; store in an airtight container.

By CHERI

Ingredients

• ✓ lemon juice
• agar-agar
• raspberry

Instructions

1. 1 Combine lemon juice and agar-agar powder in a small bowl. Set aside to thicken for 5 minutes.
2. 2 Heat raspberries in a saucepan over medium heat until raspberries start to break up, 5 to 10 minutes. Use a masher to crush raspberries into a smooth consistency, but do not liquefy. Turn off the heat.
3. 3 Stir thickened lemon-agar-agar paste into the saucepan with the raspberries and mix well. Allow to cool to room temperature, about 30 minutes. Pour into an airtight container and refrigerate until set, about 2 hours.

By Buckwheat Queen

Ingredients

• ✓ lemon juice
• ✓ lemon juice
• olive oil
• marjoram
• chicken breast
• vegetable oil

Instructions

1. 1 Whisk 1 cup lemon juice, olive oil, and marjoram together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, stirring occasionally, for 2 hours. Remove chicken from marinade; discard marinade.
2. 2 Heat vegetable oil in a skillet over high heat. Cook chicken in hot oil until almost burned on each side and no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove skillet from heat and sprinkle chicken breasts with remaining 1 tablespoon lemon juice.

By cultmovieguy

Ingredients

• ✓ lemon juice
• egg yolk
• butter

Instructions

1. 1 Combine egg yolks and lemon juice in a blender. Blend on high speed. With blender running, pour in hot melted butter in a very thin stream and blend until sauce is thick and emulsified.

By krissaumshotmailcom

Ingredients

• ✓ lemon juice
• apple
• almond
• honey

Instructions

1. 1 Fill a medium bowl with water and add lemon juice.
2. 2 Create the gums: With a paring knife, cut about ½ inch in from one edge of each apple quarter down towards the core; stop about ½ inch from the bottom and don't cut all the way through. Turn the apple quarter and repeat on the other side, until the two cuts meet. Pull out center section and discard or reserve for another use. Repeat with remaining apples. Dip in lemon-water to prevent browning.
3. 3 Add the teeth: Make little holes along one gum line with the tip of a knife, getting as close as you can to the edge. Push an almond slice into each hole. Flip apples over and make holes in the opposite gum lines, in between the top teeth.
4. 4 Arrange on a platter and drizzle honey over top.

By John Mitzewich

Ingredients

• ✓ lemon juice
• white sugar
• vodka
• triple sec

Instructions

1. 1 Pour 1/4 to 1/2 inch of sugar onto a small, shallow plate. Moisten the rim of a margarita glass with a wedge of lemon, dip the moistened glass into the sugar; set aside.
2. 2 Pour the lemon juice, 2 teaspoons of sugar, vodka, and triple sec into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into the prepared margarita glass, and serve.

By Juanima Hiatt

Ingredients

• ✓ lemon juice
• orange juice concentrate
• sugar

Instructions

1. 1 In a half-gallon pitcher, combine orange juice concentrate, lemon juice and sugar. Stir in enough water to make 1/2 gallon.

By Trish

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
• vodka
• cranberry juice
• ginger ale

Instructions

1. 1 In a tall glass over ice combine lemon juice, vodka, cranberry juice and ginger ale. Stir and serve.

By NASCARFAN

Ingredients

• ✓ lemon juice
• strawberry
• sucralose sweetener

Instructions

1. 1 Place strawberries in a pot over low heat; add lemon juice. Mash with a potato masher as strawberries thaw. Stir in sweetener when strawberries are the consistency of your liking.
2. 2 Increase heat to medium and bring to a boil. Continue to cook until reduced and thickened, 10 to 15 minutes.
3. 3 While jam cooks, place a small plate in the freezer.
4. 4 Put a small amount of jam on the cold plate and run your finger straight through, dividing it in half. If the mixture runs back together, continue to cook until thickened, 5 to 10 minutes more; if it stays divided, jam is ready to serve.

By iSpoons

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
• raspberry
• white sugar

Instructions

1. 1 Combine raspberries, sugar, and lemon juice in a saucepan and mix well. Cover and refrigerate overnight.
2. 2 Inspect 3 jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Slowly bring raspberry mixture to a boil and simmer uncovered over medium heat until the mixture is no longer liquid, 40 minutes to 1 hour. Stir every few minutes and skim off any foam with a ladle or a large spoon.
4. 4 Ladle raspberry jam immediately into the prepared jars, filling to within 1/4 inch of the top. 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 spills. Top with lids and tightly screw on rings.
5. 5 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.
6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently 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.

By gartenfee

Ingredients

• ✓ lemon juice
• cream cheese
• sweetened condensed milk

Instructions

1. 1 In a medium bowl, blend cream cheese, sweetened condensed milk and lemon juice. Cover and chill in the refrigerator at least 3 hours before serving.

By Ruth Phillips

Ingredients

• ✓ lemon juice
• pomegranate juice
• white sugar

Instructions

1. 1 Bring pomegranate juice, sugar, and lemon juice to a simmer in a saucepan over medium-high heat. Once the sugar has dissolved, reduce the heat to medium-low, and simmer until the juice has reduced to 1 1/2 cups, about 1 hour. Stir the molasses frequently as it thickens to keep it from burning. When the molasses is done, allow it to cool to room temperature, then pour into a glass storage container, and keep in the refrigerator.

By flying chef