Type what you have

Ingredients

• ✓ lemon juice
• soy sauce
• tabasco
• beef flank steak
• green onion

Instructions

1. 1 Pour lemon juice, soy sauce, and Tabasco into a large, glass bowl. Stir in beef and green onions. Add additional lemon juice if needed to cover the beef.
2. 2 Cover the bowl with plastic wrap, and allow to rest at room temperature for 1 hour, until meat turns a grayish-brown color and appears cooked.

By Christine M

Ingredients

• ✓ lemon juice
• soy sauce
• green onion
• red pepper flakes

Instructions

1. 1 Combine soy sauce, lemon juice, green onions, and pepper flakes in a small bowl. Let stand before serving to allow flavors to blend, about 15 minutes.

By CINNAMON_75

Ingredients

• ✓ lemon juice
• salt
• chicken
• coconut
• chile pepper

Instructions

1. 1 Sprinkle chicken with salt and place pieces on a broiler pan. Broil for about 10 minutes, turn and broil for another 5 minutes or until chicken is cooked, but still moist.
2. 2 Bone, and finely chop cooked chicken pieces.
3. 3 In a medium bowl combine the chicken, lemon juice, coconut, and hot peppers. Chill for at least one hour and serve.

By Joan Eidson

Ingredients

• ✓ lemon juice
• plain low-fat yogurt
• mustard
• parsley
• chive

Instructions

1. 1 Beat together yogurt and lemon juice in a small bowl until smooth. Stir in mustard, parsley, and chives. Refrigerate until ready to serve.

By Buttercake

Ingredients

• ✓ lemon juice
• sugar
• water
• ginger root
• lemon

Instructions

1. 1 Combine sugar, water, and ginger root in an 8-quart saucepan. Heat to boiling, stirring occasionally until sugar melts. Remove from heat.
2. 2 Stir in lemon juice. Cool 15 minutes. Remove ginger. Refrigerate lemonade at least 1 hour, or until chilled.
3. 3 Serve over ice, and garnish with lemon slices.

By Jennifer Madigan

Ingredients

• ✓ lemon juice
• prune
• potato
• carrot
• white sugar
• matzo meal

Instructions

1. 1 Place the prunes in a large saucepan, and add water to barely cover while you peel and cut the potatoes and carrots. Add the potatoes, carrots, lemon juice, and sugar to the water, bring to a boil, and lower heat. Simmer the mixture until the carrots are very tender and the mixture is thick, about 1 hour, stirring every 20 minutes.
2. 2 If a thicker tzimus is desired, stir in the matzo meal and simmer an additional 30 minutes.

By andee

Ingredients

• ✓ lemon juice
• sugar
• cornstarch
• egg white
• heavy cream
• confectioners sugar
• strawberry

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a rimmed baking sheet with parchment paper; draw a 9-inch circle in the center of the paper.
2. 2 Whisk 1/4 cup sugar and cornstarch together in a small bowl.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until soft peaks form. Gradually add remaining 3/4 cup sugar, continuing to beat until sugar is completely dissolved and stiff peaks form. Gently fold in cornstarch mixture and lemon juice.
4. 4 Spread a 1/4-inch-thick layer of meringue onto the prepared baking sheet to fill the circle. Pipe or spoon remaining meringue to form a taller edge around the circle to create a shallow bowl, making decorative swirls if desired.
5. 5 Bake in the preheated oven for 1 hour. Turn the oven off. Let meringue sit in the oven for 30 minutes; do not open the door. After 30 minutes, remove meringue from the oven; it should be hard on the outside and slightly moist on the inside.
6. 6 Beat cream and confectioners sugar in a mixing bowl with an electric mixer until stiff peaks form. Spread whipped cream over cooled meringue and top with strawberries.

By Virginia

Ingredients

• ✓ lemon juice
• egg white
• sugar
• cornstarch
• vanilla extract
• heavy cream
• kiwi

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Line a baking sheet with parchment paper; draw a 9-inch circle on the parchment paper.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until stiff but not dry. Gradually add sugar, about 1 tablespoon at a time, beating well after each addition. Continue beating until meringue is thick, white, and glossy.
4. 4 Gently fold in cornstarch, vanilla extract, and lemon juice.
5. 5 Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge and build the edge slightly. This should leave a slight depression in the center.
6. 6 Bake in the preheated oven until meringue is dry and sounds hollow when tapped, about 1 hour. Cool on a wire rack.
7. 7 Beat heavy cream in a medium bowl until stiff peaks form; set aside. Remove meringue from the parchment paper and place on a flat serving plate.
8. 8 Fill center of meringue with whipped cream and top with kiwi slices.
9. 9 Top with fruit and enjoy!

By Rosina

Ingredients

• ✓ lemon juice
• apple
• orange juice
• white sugar
• brown sugar
• cinnamon
• orange zest
• lemon zest
• nutmeg

Instructions

1. 1 Cook apples and orange juice in a large heavy pot over medium heat, stirring frequently, until apples begin to soften, about 10 minutes. Stir white sugar, brown sugar, cinnamon, orange zest, lemon zest, nutmeg, and lemon juice into apples. Cook, stirring often, until applesauce is chunky and thickened, about 25 minutes. Serve warm or chilled.

By Annie

Ingredients

• ✓ lemon juice
• matzo cake meal
• sugar
• potato starch
• egg
• chocolate chip
• walnut
• cinnamon sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Stir matzo cake meal, sugar, potato starch, eggs, chocolate chips, walnuts, and lemon juice together to make a dough.
3. 3 Divide the dough into thirds. Shape each piece of dough into a log and place on the prepared baking sheet.
4. 4 Bake in the preheated oven until browned, about 30 minutes.
5. 5 Remove logs from oven and cut into slices.
6. 6 Arrange the slices on the baking sheet; sprinkle with cinnamon sugar.
7. 7 Return to oven and bake until the mandelbread are browned and crisp, about 10 more minutes. Turn the mandelbread after 5 minutes to crisp both sides.

By rs18

Ingredients

• ✓ lemon juice
• white sugar
• black raspberry
• water
• all-purpose flour
• baking soda
• salt
• shortening
• buttermilk

Instructions

1. 1 Combine 4 ½ cups sugar, raspberries, 1 cup water, and lemon juice in a large saucepan; bring to a boil. Reduce heat to low; cover and simmer, gently stirring occasionally, about 15 minutes. Add equal amounts more sugar and water, if needed, so liquid remains slightly above berries.
2. 2 Stir flour, baking soda, and salt together in a medium bowl; cut in shortening with a pastry blender or tines of a fork to form pea-size pieces. Stir in ¾ cup buttermilk until dough comes together. Gradually add more buttermilk if dough seems stiff.
3. 3 Drop dough into raspberry sauce, 1 tablespoon at a time; cover and simmer, about 5 minutes. Flip dumplings, cover, and cook 10 minutes more. Set aside before serving, 10 minutes.

By Jennifer

Ingredients

• ✓ lemon juice
• chicken
• soy sauce
• white vinegar
• garlic
• black pepper
• salt
• coconut
• green onion
• lemon pepper
• green onion

Instructions

1. 1 To Make Marinade: Combine the soy sauce, vinegar, garlic and ground black pepper. Mix together. Marinate chicken in refrigerator for 2 to 4 hours.
2. 2 Remove chicken from refrigerator and dispose of marinade. Broil or barbecue chicken for 25 to 30 minutes or until cooked through and juices run clear. When chicken is cooked, remove bones and dice chicken meat.
3. 3 Put diced chicken in a medium bowl. Add the lemon juice and salt and mix together. Then add the coconut, green onion and lemon pepper spice. Mix all together, top with green onion and serve.

By Jessica

Ingredients

• ✓ lemon juice
• self-rising flour
• confectioners' sugar
• butter
• egg
• milk
• water
• golden syrup
• brown sugar
• butter

Instructions

1. 1 In a medium bowl, stir together the flour and confectioners' sugar. Make a well in the center. Combine the melted butter, egg and milk; pour into the well. Use a knife to stir until just combined. Set the dumpling mixture aside.
2. 2 In a large saucepan, over medium-high heat, mix together the water, golden syrup, brown sugar and lemon juice until well blended. Add the remaining 1/4 cup of butter, and bring the mixture to a boil. Once the mixture is boiling, carefully drop heaping tablespoons of the dumpling mix into the sauce. Reduce heat to low, cover and cook for 10 minutes, or until the dumplings have risen and cooked through. Ladle syrup over the dumplings occasionally while cooking.

By Dan K

Ingredients

• ✓ lemon juice
• watermelon
• feta cheese
• red onion
• arugula
• pine nut
• parsley
• mint
• olive oil
• salt
• black pepper

Instructions

1. 1 Combine watermelon, feta cheese, red onion, arugula, pine nuts, parsley, and mint in a large bowl.
2. 2 Whisk oil, lemon juice, salt, and black pepper together in a separate bowl; drizzle over salad and toss to coat.

By tisa74

Ingredients

• ✓ lemon juice
• prune
• apricot
• sugar
• egg
• safflower oil
• lemon
• orange
• all-purpose flour
• baking powder
• walnut

Instructions

1. 1 Place prunes and apricots in a large pot, cover with water, and bring to a rolling boil over high heat. Cover and cook uncovered, stirring occasionally, until fruit is tender, about 15 minutes. Drain fruit in a colander and mash together in a medium bowl using a fork. Set aside to cool while you make dough.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
3. 3 Whisk together 1 cup sugar, eggs, oil, lemon zest, and orange zest in a large bowl until well combined. Sift together flour and baking powder in another large bowl. Stir egg mixture into flour mixture, kneading with hands until dough comes together.
4. 4 Transfer dough to a lightly floured surface and roll out dough to about 1/4-inch thickness. Cut circles out using a cookie cutter or the rim of a drinking glass.
5. 5 Mix together prune-apricot mixture, walnuts, remaining 1/3 cup sugar, and lemon juice in another large bowl until filling is well combined. Place 1 tablespoon filling in the center of each dough circle. Pinch the edges firmly together to create a triangle, leaving the center open to expose filling. Repeat with remaining dough circles. Place hamantaschen on the prepared baking sheets.
6. 6 Bake in the preheated oven until golden brown, about 20 minutes. Cool on the baking sheets for 10 minutes, then remove to a wire rack to cool completely.

By Aliza Finley

Ingredients

• ✓ lemon juice
• butter
• egg noodle
• apple
• pear
• milk
• egg
• applesauce
• white sugar
• brown sugar
• vanilla extract
• cinnamon
• salt
• nutmeg
• cranberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Grease an 8x8-inch baking dish with melted butter.
3. 3 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
4. 4 Mix the apple and pear with lemon juice in a bowl; set aside.
5. 5 Beat milk, eggs, applesauce, white sugar, light brown sugar, vanilla extract, cinnamon, salt, and nutmeg in a large bowl until just combined.
6. 6 Stir cranberries, egg noodles, and apple mixture into the egg mixture; pour in prepared baking dish and cover baking dish with aluminum foil.
7. 7 Bake noodle pudding in preheated oven until set, 35 to 45 minutes.
8. 8 Remove foil and return pudding to oven to bake until browned, about 10 minutes more; cool to room temperature or serve chilled.

By MikeP

Ingredients

• ✓ lemon juice
• egg
• sugar
• vegetable oil
• apple juice
• vanilla extract
• baking powder
• all-purpose flour
• brownie mix
• egg
• water
• vegetable oil
• egg
• water

Instructions

1. 1 Beat the eggs and sugar until creamy. Stir in the vegetable oil, apple juice, lemon juice, and vanilla extract. Mix the baking powder into the flour and add it to the egg mixture, stirring to form a dough. Wrap the dough in plastic and refrigerate for 3 hours or overnight.
2. 2 Prepare the filling: combine the brownie mix, eggs, water, and vegetable oil and mix well. (You can also follow the package directions and use the low-fat version, if desired). Refrigerate the brownie batter for 3 hours or overnight.
3. 3 Remove the cookie dough from the refrigerator and let it rest at room temperature for 30 minutes. Mix the egg and tablespoon of water to make an egg wash.
4. 4 Preheat an oven to 375 degrees F (190 degrees C).
5. 5 Roll out half the dough on a long piece of parchment paper into a rectangle about 1/4 inch thick. Use a large round cookie cutter to cut circles in the dough. Remove the scraps of dough from around the circles.
6. 6 Using two spoons, place 1 tablespoon of chilled brownie batter in the center of each cookie dough circle. Brush the edges of the cookie circles with egg wash.
7. 7 Fold the cookie into a triangular shape, bringing the edges up so they partially overlap the brownie filling. Pinch the corners to seal the dough. Brush the hamentashen with egg wash. Repeat with the remaining circles and the other half of the dough.
8. 8 Transfer the parchment paper holding the cookies onto a baking sheet. Bake in the preheated oven until the bottoms of the cookies are light golden brown, about 10 minutes.

By Chef4Six

Ingredients

• ✓ lemon juice
• ✓ lemon juice
• mint
• blueberry
• water
• white sugar
• blueberry
• vanilla extract
• cream of tartar
• sugar
• cornstarch
• cooking spray
• white sugar
• salt
• lemon zest
• egg
• butter

Instructions

1. 1 Prepare lemon curd filling: Cut butter into small pieces and set aside.
2. 2 Separate eggs, placing yolks in a heat-proof bowl and whites in glass, metal, or ceramic bowl. Cover egg whites and leave on the counter to come to room temperature for the meringue.
3. 3 Add lemon zest, salt, sugar, and lemon juice to egg yolks. Whisk until thoroughly combined.
4. 4 Add 1 to 2 inches water to a saucepan over low heat; bring to a simmer. Place bowl of filling over the simmering water. Cook, stirring constantly with a spatula, until mixture is very hot to the touch and thick enough to coat the back of a spoon, 10 to 15 minutes.
5. 5 Stir in butter, 3 or 4 pieces at a time, waiting until butter has melted before each addition. Remove from the heat and pour filling into a bowl to cool, about 15 minutes. Lay plastic wrap on top of the filling, pressing down so it doesn't develop a skin, and place in the refrigerator until well chilled, 2 to 3 hours.
6. 6 Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with a silicone liner, such as Silpat®. Lightly spray with cooking spray.
7. 7 Begin meringue: Mix cornstarch into sugar and set aside.
8. 8 Add cream of tartar, lemon juice, and vanilla to the reserved egg whites. Whisk with a large whisk until very soft peaks form, about 3 minutes. Whisk in sugar mixture, 2 tablespoons at a time, whisking about 1 minute between each addition, until incorporated. When all sugar mixture has been added, continue to whisk until relatively stiff peaks form and whites are firm enough to hold their shape.
9. 9 Use 2 spoons or a piping bag to transfer whites onto the prepared baking sheet, forming a ring of dollops about 8 or 9 inches across. Fill in the middle with meringue, then go back around the edges adding more meringue to build up the outside edge.
10. 10 Bake in the center of the preheated oven for exactly 1 hour. At 1 hour, turn off the oven and crack the door. Let meringue sit in the oven until its cooled completely, about 1 hour.
11. 11 Meanwhile, prepare blueberry sauce: combine 1 cup blueberries, sugar, and water in a saucepan over medium heat; bring to a simmer. Cook, stirring occasionally, until blueberries collapse and liquid thickens, about 10 minutes.
12. 12 Remove from the heat and pass through a fine mesh strainer. Place in the refrigerator until fully chilled, about 45 minutes.
13. 13 Very carefully transfer cooled meringue to a serving platter using 2 large spatulas if necessary; you may get some cracks but that's okay. Use a spoon to crack the center a bit to make room for the filling.
14. 14 Fill the center with chilled lemon curd filling. Place remaining blueberries over top and drizzle with blueberry sauce. Garnish with mint.

By John Mitzewich

Ingredients

• ✓ lemon juice
• cornstarch
• egg white
• white sugar
• cinnamon
• white sugar
• almond
• egg white
• salt
• sugar
• lemon zest
• heavy cream
• lemon
• mint
• strawberry

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 10x15 jelly roll pan and line the pan with parchment. Grease the parchment and dust with the cornstarch.
2. 2 Beat the 6 egg whites until foamy in a large glass or metal mixing bowl. Gradually add 1 1/2 cups sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread the meringue mixture in the prepared pan.
3. 3 Whisk together the cinnamon and 1/4 cup sugar in a small bowl. Sprinkle cinnamon sugar, then almonds, evenly over the meringue mixture.
4. 4 Bake meringue in the preheated oven until lightly brown, 12 to 15 minutes. Remove pan from oven; turn over onto a foil-covered surface, almond side down. Set aside to cool completely. Carefully remove parchment when cool.
5. 5 Beat the 3 egg whites until foamy in a large glass or metal mixing bowl. Add salt, continuing to beat until stiff peaks form. Gradually beat in 1 cup sugar; then gradually beat in lemon juice and zest.
6. 6 In a separate bowl, beat cream until stiff peaks form. Fold whipped cream into lemon mixture.
7. 7 Place the filling in the center of the meringue. Using the foil to lift the meringue, fold the sides of the meringue over the filling, making a log shape. Wrap the log in foil and place in freezer for at least two hours.
8. 8 To serve, unwrap pavlova. Decorate with lemon slices, mint leaves and strawberries. Serve frozen.

By shel1

Ingredients

• ✓ lemon juice
• brown sugar
• instant coffee granules
• white vinegar
• worcestershire sauce
• steak sauce
• beef stock
• ketchup
• onion
• margarine
• black pepper
• salt
• milk
• garlic
• egg
• italian seasoning
• curry powder
• onion
• bread crumb
• ground beef

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, mix together the ground beef, bread crumbs, 2 onions, curry powder, Italian seasoning, egg, garlic, salt and pepper. Gradually mix in the milk until you have a nice texture for forming meatballs. You may not need all of the milk. Form the meat into balls slightly smaller than golf balls. Place them in a greased baking dish.
2. 2 Bake the meatballs for 30 minutes in the preheated oven. Once the meatballs are in the oven, start making the sauce straight away.
3. 3 Melt the margarine in a saucepan over medium heat. Add the remaining onions, and cook until browned. Stir in the ketchup, beef stock, steak sauce, Worcestershire sauce, vinegar, instant coffee, brown sugar and lemon juice. Bring to a boil over medium heat, and simmer, stirring occasionally, until the meatballs are done.
4. 4 Remove the meatballs from the oven, and drain any excess grease. Pour the sauce over them, and return to the oven. Bake for an additional 30 minutes.
5. 5 These meatballs taste even better after they have been left to rest for a while to soak up the sauce. I usually make the recipe at lunchtime and let it cool. I put it back in the oven at about 200 degrees for approximately 15 minutes to reheat for dinner. This is not necessary but it makes it taste even better!

By Steph477

Ingredients

• ✓ lemon juice
• chervil
• red onion
• olive
• cherry tomato
• grape tomato
• carrot
• haricot vert
• black pepper
• kosher salt
• olive oil
• ginger
• jalapeno pepper
• mustard
• honey
• dill
• thyme
• parsley
• shallot
• soy sauce
• lime juice
• orange juice
• red wine vinegar
• ahi tuna steak
• red pepper flakes
• parsley
• olive oil

Instructions

1. 1 Stir together 1/2 cup olive oil, 1 tablespoon parsley, and red pepper flakes. Toss tuna with marinade, and set aside to marinate for 30 minutes.
2. 2 Pour vinegar, orange juice, lemon juice, lime juice, and soy sauce into the bowl of a blender. Add shallot, 1 tablespoon parsley, thyme, dill, honey, Dijon mustard, jalapeno, and ginger. Blend on high until smooth, then add 3/4 cups olive oil in a slow, steady stream with the blender running. Season to taste with salt and pepper, and set aside.
3. 3 Bring a large pot of salted water to a boil over high heat. Fill another large container with half ice, half cold water, and set aside. Add the haricots verts to the boiling water, and cook until just tender, 35 to 40 seconds. Remove from the water, and immediately plunge into the ice water to cool. Next, blanch the carrots until just tender, about 1 1/2 minutes; chill in ice water until cold.
4. 4 When the vegetables are cold, remove from the ice water and pat dry. Place into a large bowl, and toss with the halved tomatoes, olives, onion, and chervil; set aside.
5. 5 Heat a heavy-bottomed skillet over high heat until very hot. Remove tuna steaks from marinade, and wipe off excess marinade. Season the tuna to taste with salt and pepper, then sear in hot skillet to desired doneness, about 1 minute per side for rare.
6. 6 To assemble, toss the vegetable salad with enough dressing to lightly coat. Divide the salad among 4 plates, and place a seared tuna steak on top of each. Drizzle with additional dressing to serve.

By Ryan Nomura

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