Type what you have

Ingredients

• ✓ lemon
• olive oil
• garlic
• thyme
• black pepper
• chicken thigh

Instructions

1. 1 Whisk olive oil, lemon juice, garlic, thyme, and pepper together in a bowl and pour into a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes to 1 hour.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove chicken thighs from the marinade and shake off excess. Discard the remaining marinade.
4. 4 Cook until chicken is no longer pink in the center and the juices run clear, 4 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By westcoastcook

Ingredients

• ✓ lemon
• olive oil
• garlic
• italian seasoning
• salt
• black pepper
• artichoke heart

Instructions

1. 1 Combine lemon juice, oil, garlic, Italian seasoning, salt, and pepper in a jar. Seal the jar and shake until oil and lemon juice emulsify.
2. 2 Remove the lid and add artichoke hearts. Seal again and shake until artichoke hearts are completely coated.
3. 3 Serve immediately, or if you like them cold, chill in the refrigerator for at least 1 hour before serving.

By KnifeForkandaSpoon

Ingredients

• ✓ lemon
• chickpea
• garlic
• lemon juice
• vegetable bouillon
• water
• tamari

Instructions

1. 1 Combine chickpeas, garlic, lemon zest, lemon juice, and bouillon in a food processor. Process until smooth. Add water as needed if hummus is too thick. Add tamari to taste.

By Mary Maynard

Ingredients

• ✓ lemon
• zucchini
• cherry tomato
• kalamata olive
• artichoke heart
• white wine vinegar
• feta cheese

Instructions

1. 1 Peel zucchini into thick strands. Divide between 2 bowls. Divide tomatoes, olives, artichokes, white wine vinegar, and lemon juice between the 2 bowls. Sprinkle feta cheese evenly on top of each and serve.

By Nicole S

Ingredients

• ✓ lemon
• plain greek yogurt
• garlic
• olive oil
• sriracha hot sauce
• feta cheese
• salt
• black pepper

Instructions

1. 1 Mix yogurt, lemon juice, and garlic together in a bowl. Slowly pour olive oil in a fine stream into yogurt mixture while constantly mixing with a whisk or in a food processor. Whisk Sriracha hot sauce into yogurt mixture; fold in feta cheese. Season dressing with salt and pepper.

By Nerissa RDH

Ingredients

• ✓ lemon
• parsley
• olive oil
• oregano
• garlic
• red snapper
• salt
• black pepper

Instructions

1. 1 Mix parsley, olive oil, oregano, lemon zest, and garlic together in a small bowl.
2. 2 Rinse red snappers and pat dry with paper towels. Cut 3 diagonal slits across the top of each fish, cutting almost to the bone. Season the cavities with salt and pepper.
3. 3 Rub the parsley mixture on the inside and top of the fish, pushing the mixture into the slits. Place the fish in the center of the grill pan; season with salt and pepper.
4. 4 Place the grill pan in the Panasonic Countertop Induction Oven and press "Auto Cook." Select the Fish setting, 3, and 1-pound serving. Cook until an instead-read thermometer inserted into the center reads at least 130 degrees F (54 degrees C), about 20 minutes. Adjust time as needed. Serve with lemon slices.

By Kim's Cooking Now

Ingredients

• ✓ lemon
• chickpea
• tomato
• green onion
• mint
• olive oil
• salt
• black pepper
• halloumi cheese

Instructions

1. 1 Stir chickpeas, tomatoes, green onions, mint, lemon juice, and olive oil in a salad bowl. Season with salt and pepper; set aside.
2. 2 Heat a dry nonstick skillet over medium-high heat. Add halloumi to the hot pan and cook, turning once, until deeply browned, 1 to 2 minutes per side. Remove to a cutting board and chop into 1/2-inch chunks.
3. 3 Stir halloumi into the salad and serve immediately.

By cheesemite

Ingredients

• ✓ lemon
• olive oil
• couscous
• mung bean
• vegetable broth
• salt
• cucumber
• tomato
• cilantro
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil; add couscous and mung beans. Cook and stir for 2 minutes. Add vegetable broth and 1 teaspoon salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes and then quick-release the remaining pressure, about 5 minutes more. Unlock and remove lid. Fluff couscous with a fork. Let sit until cool, about 10 minutes.
3. 3 Combine couscous, mung beans, cucumber, tomatoes, lemon juice, and cilantro in a bowl. Sprinkle with 1 teaspoon salt and pepper.

By Fioa

Ingredients

• ✓ lemon
• yogurt
• olive oil
• dill
• mint
• parsley
• sea salt
• black pepper
• cucumber
• cherry tomato
• red onion

Instructions

1. 1 Combine Greek yogurt, olive oil, lemon juice, dill, mint, and parsley in the bowl of a small food processor or blender. Process until herbs are finely minced and dressing is well blended. Season with salt and pepper. Set dressing aside.
2. 2 Combine cucumber, tomatoes, and red onions in a large bowl. Lightly sprinkle vegetables with a pinch of salt. Toss vegetables with the dressing and garnish with lemon zest.

By Bibi

Ingredients

• ✓ lemon
• tzatziki sauce
• lemon juice
• salmon fillet
• garlic
• olive oil
• oregano
• green bell pepper
• grape tomato
• red onion
• feta cheese
• tzatziki sauce

Instructions

1. 1 Combine tzatziki sauce, lemon juice, and lemon zest in a bowl. Add salmon, toss to coat, and marinate in the refrigerator for 15 minutes.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Combine garlic, oregano, and olive oil in a bowl. Add green peppers, red onions, and grape tomatoes.
4. 4 Beginning and ending with salmon, thread salmon, grape tomatoes, red onions, and green peppers onto 8 skewers.
5. 5 Cook salmon skewers on the hot grill until fish is opaque in color, turning every 5 minutes, about 15 minutes total. Top with feta cheese and extra tzatziki sauce.

By Chef Mo

Ingredients

• ✓ lemon
• cod fillet
• feta cheese
• bell pepper
• zucchini
• red onion
• kalamata olive
• green olive
• oregano
• salt
• black pepper
• olive oil
• bell pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut one lemon half into 1/4-inch thick slices; remove any rind and quarter each slice. Juice the other half.
3. 3 Combine cod, feta cheese, diced bell pepper, zucchini, onion, Kalamata and green olives, and lemon slices in a mixing bowl. Mix in oregano and season with salt and pepper. Add lemon juice and olive oil; toss gently to coat all ingredients.
4. 4 Stuff peppers with the cod mixture. Wrap all peppers together in heavy-duty aluminum foil, creating a sealed pouch.
5. 5 Bake in the oven until peppers are tender and cod is cooked through, about 45 minutes. Remove from the oven and let sit for 5 minutes before serving.

By gpg

Ingredients

• ✓ lemon
• chickpea
• chickpea
• garlic
• cumin
• basil
• salt
• cayenne pepper
• black pepper
• olive oil
• sesame oil

Instructions

1. 1 Pour all garbanzo beans into the bowl of a food processor; pulse several times to slightly break some of the beans. Add garlic, lemon zest, lemon juice, cumin, basil, salt, cayenne pepper, and ground black pepper; blend until the beans are beginning to look like large crumbs, about 1 minute.
2. 2 With the food processor running, gradually stream reserved liquid from garbanzo beans, olive oil, and sesame oil into the beans mixture; continue to blend until all liquids are integrated with the garbanzo bean mixture into a smooth hummus.

By karen n

Ingredients

• ✓ lemon
• corn
• olive oil mayonnaise
• mexican crema
• crema fresca
• feta cheese
• kalamata olive
• basil
• paprika

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Spread corn on the baking sheet. Add lemon, pulp-side up.
3. 3 Roast corn and lemon in the preheated oven until starting to brown, 15 to 20 minutes. Transfer to a bowl.
4. 4 Squeeze 1/2 of the lemon juice over the corn. Spoon mayonnaise into the center of the bowl. Put crema on top of the mayonnaise. Sprinkle feta cheese over the crema. Garnish with olives and basil. Squeeze remaining lemon juice on top and dust with paprika.

By SEW

Ingredients

• ✓ lemon
• red potato
• olive oil
• red wine vinegar
• garlic
• red bell pepper
• green olive
• shallot
• parsley
• salt
• black pepper

Instructions

1. 1 Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool until easily handled. Slice potatoes about 1/2-inch thick and place in a bowl.
2. 2 Whisk olive oil and vinegar together in a bowl; stir in garlic. Pour dressing over potatoes and lightly toss to coat.
3. 3 Mix red bell pepper, green olives, shallot, parsley, salt, and pepper into potatoes. Serve salad with lemon wedges to squeeze over each serving.

By lutzflcat

Ingredients

• ✓ lemon
• olive oil
• red onion
• salt
• black pepper
• branzino
• sea bass
• rosemary
• white wine
• lemon juice
• oregano
• flat-leaf parsley

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Drizzle 1 tablespoon olive oil into a large baking pan; add red onion and season with salt and pepper.
3. 3 Place 2 whole branzino fish into the baking pan. Stuff each cavity with 1 lemon wedge, 1 rosemary sprig, and some of the red onion in the pan. Pour white wine and lemon juice over fish and sprinkle with oregano. Drizzle remaining 1 tablespoon olive oil over fish.
4. 4 Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 25 minutes.
5. 5 Gently slide a spatula between the bones to separate fish; remove all the bones. Serve fish on a platter; garnish with parsley and 2 lemon wedges.

By Christala

Ingredients

• ✓ lemon
• chicken breast
• olive oil
• garlic
• lemon juice
• lemon zest
• oregano
• salt
• black pepper
• baby red potato
• red bell pepper
• red onion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place chicken breasts into a 9x13-inch baking dish.
2. 2 Whisk olive oil, garlic, lemon juice, lemon zest, oregano, salt, and pepper together in a bowl. Brush some of the mixture onto chicken.
3. 3 Place potatoes, bell pepper, onion, and lemon slices into a bowl; pour in remaining lemon juice mixture and toss to coat. Arrange vegetables and lemon slices around chicken in the baking dish.
4. 4 Bake in the preheated oven for 30 minutes. Brush chicken and vegetables with the pan drippings. Continue to bake until chicken is browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 165 degrees F (74 degrees C), about 30 more minutes.

By joecraig

Ingredients

• ✓ lemon
• olive oil
• red wine vinegar
• garlic
• rosemary
• sage
• thyme
• marjoram
• basil
• oregano
• garlic powder
• black pepper

Instructions

1. 1 Combine olive oil, vinegar, lemon juice, garlic, rosemary, sage, thyme, marjoram, basil, oregano, garlic powder, and pepper in a large, shallow dish. Mix with a fork until mixture looks uniform.

By LEANAD

Ingredients

• ✓ lemon
• greek yogurt
• garlic
• lemon zest
• olive oil
• paprika
• herbes de provence
• salt
• black pepper
• chicken
• salt
• greek yogurt
• lemon juice
• harissa

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk together yogurt, garlic, lemon juice and zest, olive oil, paprika, herbes de Provence, salt, and black pepper in a medium bowl.
3. 3 Pour into a large resealable plastic bag. Add chicken; stir to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for at least 3 hours.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Make sauce: Stir together yogurt, lemon juice, and harissa in a small bowl until combined. Set aside.
5. 5 Remove chicken to a plate or baking sheet lined with paper towels; discard marinade. Pat chicken dry with more paper towels. Season with a pinch of salt.
6. 6 Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn over each piece and move to indirect heat.
7. 7 Continue grilling, turning often, with the lid down until well browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
8. 8 Serve chicken with sauce on the side.

By John Mitzewich

Ingredients

• ✓ lemon
• oregano
• black pepper
• salt
• chicken breast
• olive oil
• sun-dried tomato
• garlic
• roasted chicken flavored rice
• chicken stock
• baby spinach
• feta cheese
• pine nut

Instructions

1. 1 Combine 1/2 teaspoon oregano and 1/4 teaspoon pepper, adding salt if desired. Sprinkle evenly over top of chicken.
2. 2 Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add chicken to pan, seasoned-side down. Cover and cook until browned, about 6 minutes. Turn chicken over, and top each breast with 2 lemon slices. Cover and cook 6 minutes or until a thermometer inserted in thickest part of chicken registers 165 degrees F. Place chicken on a plate; cover loosely to keep warm.
3. 3 Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add sun-dried tomatoes and garlic; cook 1 minute, stirring constantly. Add rice, chicken stock, remaining 1/2 teaspoon oregano, and remaining 1/4 teaspoon pepper to skillet. Gradually add spinach, stirring gently until spinach wilts. Nestle chicken breasts back in skillet. Sprinkle with cheese and pine nuts.

By Uncle Ben's

Ingredients

• ✓ lemon
• water
• red quinoa
• cherry tomato
• butter
• garlic
• shallot
• parmesan cheese
• olive oil
• chickpea
• kale
• red bell pepper
• artichoke heart
• feta cheese

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2. 2 Bring another pot of water to a boil. Add tomatoes, reduce heat, and cook until tender, about 5 minutes. Remove from heat.
3. 3 Heat butter in a skillet over medium-high heat. Saute garlic and shallot in the hot butter with lemon juice until softened, about 5 minutes. Remove from heat.
4. 4 Transfer tomatoes, garlic mixture, Parmesan cheese, and 1/4 cup olive oil to the bowl of a food processor. Blend for 30 seconds.
5. 5 Mix quinoa, chickpeas, kale, and bell pepper in a mixing bowl. Top with tomato dressing, garnish with artichokes and feta cheese, and serve.

By Pitbbull87

Ingredients

• ✓ lemon
• cumin
• paprika
• chili powder
• coriander
• chickpea
• tahini
• egg
• olive oil
• garlic
• salt
• black pepper
• whole wheat flour
• olive oil

Instructions

1. 1 Place a large skillet or griddle over medium-high heat. Preheat oven to 200 degrees F (95 degrees C).
2. 2 Combine 1 teaspoon cumin, paprika, chili powder, and coriander together in a small bowl.
3. 3 Blend chickpeas, tahini, egg, 2 tablespoons olive oil, lemon juice, garlic, remaining 1 teaspoon cumin, salt, and pepper together in a food processor or blender, adding liquid from canned chickpeas if needed, until very smooth. Transfer chickpeas mixture to a bowl; fold in whole wheat flour, about 1 tablespoon at a time, until batter drops easily from a large spoon.
4. 4 Drop a little water onto the skillet; if it dances on the surface, the skillet is ready. Add about 1 teaspoon olive oil to skillet. Drop batter by large spoonfuls onto the griddle, forming 3- to 4-inch circles, and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Transfer cooked pancakes to a baking sheet and keep warm in the preheated oven. Repeat with remaining batter, greasing pan as needed with remaining olive oil.
5. 5 Sprinkle pancakes with cumin mixture and salt.

By MTCHYG

Ingredients

• ✓ lemon
• orzo pasta
• cherry tomato
• red onion
• cucumber
• olive
• asiago cheese
• garlic
• olive oil
• red wine vinegar
• salt
• black pepper
• basil
• parsley

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 9 minutes. Drain well. Rinse with cold water and drain well again.
2. 2 Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
3. 3 To make the vinaigrette: Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl; drizzle over orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.

By Kim's Cooking Now

Ingredients

• ✓ lemon
• cucumber
• zucchini
• red onion
• tomato
• black olive
• basil
• thyme
• red wine vinegar
• balsamic vinegar
• lemon zest
• kosher salt
• white sugar
• black pepper
• olive oil

Instructions

1. 1 Mix cucumbers, zucchini, onion, tomatoes, olives, basil, and thyme together in a large bowl.
2. 2 Whisk red wine vinegar, balsamic vinegar, lemon zest, lemon juice, salt, sugar, and pepper together in a medium bowl until well combined.
3. 3 Slowly whisk oil into dressing mixture in a medium bowl until combined; pour over salad, and serve.

By Dan Zahra

Ingredients

• ✓ lemon
• ground lamb
• ground beef
• mint
• ginger root
• garlic
• salt
• black pepper
• greek yogurt
• garlic
• salt
• sweet onion
• green tomato
• ciabatta sandwich roll
• feta cheese
• arugula

Instructions

1. 1 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. 2 Make the patties: Mix ground lamb, ground beef, mint, ginger, garlic, salt, and pepper in a large bowl until just combined. Divide evenly into four portions and shape into large patties. Set aside.
3. 3 Make the sauce: Mix Greek yogurt, lemon zest, garlic, and salt in a bowl; cover and refrigerate.
4. 4 Cook burger patties on the preheated grill until cooked to your desired degree of doneness, 3 to 4 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
5. 5 While burgers are cooking, get ready to assemble: Place slices of onion and green tomato on the grill. Cook until lightly charred, about 1 minute on each side.
6. 6 Spread yogurt sauce over sliced ciabatta rolls. Continue assembly by placing each burger patty on a roll. Divide feta cheese slices over the patties. Top each with a slice of grilled tomato, grilled onion, and 2 leaves of arugula, followed by the top half of the roll.

By HerbanSpoons

Ingredients

• ✓ lemon
• black pepper
• salt
• lemon zest
• parsley
• basil
• calamari
• shrimp
• clam
• white fish
• fish stock
• white wine
• tomato
• garlic
• red pepper
• onion
• olive oil
• potato

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside.
2. 2 Heat olive oil in a large pot over medium heat. Add onion and pepper flakes; cook and stir until onion is soft, 5 to 7 minutes. Add garlic; cook 1 minute.
3. 3 Increase heat to medium-high; add potatoes, tomatoes, and white wine. Bring to a simmer; cook, breaking up tomatoes with a spoon, 8 to 10 minutes. Add fish stock; return to a simmer.
4. 4 Nestle white fish into broth; simmer for 2 to 3 minutes. Add clams, shrimp, and calamari; simmer until shrimp are pink and clams have opened, 3 to 5 minutes. Remove and discard any unopened clams.
5. 5 Off heat, stir in basil, parsley, lemon zest, and lemon juice; season with salt and black pepper.

By Tez Chile and Salt

Ingredients

• ✓ lemon
• cream
• sour cream
• horseradish
• sweet hot mustard
• garlic basil spread
• olive oil
• onion
• marsala wine
• mushroom
• kalamata olive
• garlic
• rosemary
• red pepper flake
• hoagie bun
• romaine lettuce
• cherry tomato
• asiago cheese
• feta cheese
• kosher salt
• black pepper
• italian seasoning
• rosemary
• garlic
• onion
• lemon pepper
• leg of lamb
• olive oil
• red wine
• worcestershire sauce
• white wine
• chicken stock
• garlic
• bay leaf
• caper
• anchovy
• horseradish

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Combine kosher salt, black pepper, Italian seasoning, dried rosemary, granulated garlic, granulated onion, and lemon pepper together in a small bowl.
3. 3 Place lamb in a large roasting pan. Rub with lemon juice, 1 tablespoon olive oil, red wine, and Worcestershire sauce on all sides and between any crevices. Sprinkle with kosher salt mixture and rub over all sides. Pour white wine, chicken stock, 4 crushed garlic cloves, bay leaves, capers, and anchovies into the bottom of the roasting pan.
4. 4 Cover pan tightly with heavy-duty aluminum foil and roast lamb in the preheated oven until tender but still pink in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center of the meat should read 130 degrees F (54 degrees C).
5. 5 Remove lamb to a cutting board and allow to cool slightly before slicing. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist. Reserve remaining pan juices.
6. 6 Increase oven temperature to 500 degrees F (260 degrees C).
7. 7 Mix sour cream, horseradish, mustard, and garlic basil spread in a small bowl until combined. Cover and refrigerate.
8. 8 Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat; cook and stir onions until they soften and begin to turn golden, about 12 minutes. Pour in Marsala wine and cook until reduced, about 5 minutes.
9. 9 Stir mushrooms, Kalamata olives, 2 tablespoons minced garlic, fresh rosemary, and red pepper flakes into onion mixture; cook and stir until mushrooms have softened, about 5 minutes. Add lamb slices and reserved pan juices. Cook, stirring to combine, until heated through, about 10 minutes.
10. 10 Spread each hoagie bun with horseradish sauce. Spoon lamb mixture into buns and top each sandwich with 1/4 of the lettuce, cherry tomatoes, Asiago cheese, and feta cheese. Serve with remaining pan juices for dipping.

By Allrecipes

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