Type what you have

Ingredients

• ✓ lemon
• white sugar
• water
• fish sauce
• white vinegar
• garlic
• thai chile pepper
• green onion

Instructions

1. 1 Stir the sugar and warm water together in a bowl until the sugar dissolves completely; add the fish sauce, vinegar, lemon juice, garlic, Thai chile peppers, and green onion to the mixture.

By Calamity in the kitchen

Ingredients

• ✓ lemon
• long grain white rice
• water
• white sugar
• garlic
• fish sauce
• water
• chile sauce
• vegetable oil
• garlic
• ground beef
• cumin
• tomato
• lettuce leaf

Instructions

1. 1 In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 25 minutes.
2. 2 In a bowl, mash together the sugar and 1 clove garlic with a pestle. Mix in the fish sauce, water, chile sauce, and lemon juice.
3. 3 Heat the oil in a wok over high heat, and quickly saute the 3 cloves garlic. Mix the beef into the wok, season with cumin, and cook until evenly brown. Pour in the tomatoes and about 1/2 the fish sauce mixture. Reduce heat to low, and simmer 20 minutes, until thickened.
4. 4 Toss the lettuce into the beef mixture. Serve at once over the cooked rice with the remaining fish sauce mixture on the side.

By WOBBLY

Ingredients

• ✓ lemon
• shrimp
• butter
• garlic
• butter
• onion
• sambal oelek
• water
• sushi rice
• green onion

Instructions

1. 1 Place shrimp in a large bowl of cold water until thawed, 10 to 15 minutes.
2. 2 Melt 1/2 cup butter in a microwave-safe glass or ceramic bowl in the microwave in 15-second intervals, 30 seconds to 1 minute. Mix in garlic and half the lemon juice.
3. 3 Melt 1 1/2 teaspoon butter in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add shrimp, garlic butter mixture, and sambal oelek. Cook and stir until garlic is cooked and shrimp are heated through, 7 to 8 minutes.
4. 4 Bring water and sushi rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 15 minutes. Remove from heat, and let stand, covered, until liquid has been absorbed, about 10 minutes.
5. 5 Serve shrimp over rice, topped with remaining lemon juice and green onions.

By LaurenSyd

Ingredients

• ✓ lemon
• rice noodle
• vegetable oil
• onion
• garlic
• chicken breast
• cabbage
• carrot
• soy sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Place rice noodles in a large bowl; cover with warm water and let soften for 8 to 10 minutes. Drain and set aside.
3. 3 Meanwhile, heat oil in a wok or large skillet over medium-low heat. Add onion and garlic; cook and stir until onion is tender, about 3 to 5 minutes. Stir in chicken, cabbage, carrots, and soy sauce. Cook until cabbage begins to soften.
4. 4 Toss in noodles and cook, stirring constantly, until heated through.
5. 5 Transfer pancit to a serving dish and garnish with lemon wedges.

By Heather Maurer

Ingredients

• ✓ lemon
• strip steak
• soy sauce
• sugar
• salt
• pepper
• cornstarch
• vegetable oil
• olive oil
• onion
• garlic

Instructions

1. 1 Place sliced beef in a large bowl. Whisk together lemon juice, soy sauce, sugar, salt, and pepper in a small bowl; pour over beef and toss to coat. Stir in cornstarch. Cover and refrigerate for 1 hour to overnight.
2. 2 Heat vegetable oil in a large skillet over medium heat.
3. 3 Remove beef slices from marinade, shaking to remove any excess liquid. Discard marinade.
4. 4 Working in batches, fry beef slices in hot oil until they start to firm and are reddish-pink and juicy in the center, 2 to 4 minutes per side. Transfer beef slices to a serving platter.
5. 5 Heat olive oil in a small skillet over medium heat. Cook and stir onion and garlic in hot oil until onion is golden brown, 5 to 7 minutes; spoon over beef slices.

By lola

Ingredients

• ✓ lemon
• lamb loin chop
• white sugar
• garlic
• garlic powder
• chili powder
• black pepper
• olive oil
• lime juice
• soy sauce
• cilantro
• lime

Instructions

1. 1 Place lamb chops into a roasting pan; season with sugar, sliced garlic, garlic powder, chili powder, salt, and black pepper. Drizzle with olive oil, 1 tablespoon lime juice, and soy sauce. Cover pan; refrigerate overnight.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Let lamb stand at room temperature while the oven preheats.
3. 3 Roast in the preheated oven, uncovered, until desired degree of doneness, about 20 minutes for medium, or 30 minutes for well-done. Sprinkle with cilantro and squeeze lemon and lime juice over top before serving.

By Nelson_Huynh

Ingredients

• ✓ lemon
• egg
• cane vinegar
• olive oil
• chile oil
• fish sauce
• black pepper
• kosher salt
• cherry tomato
• red onion
• green onion
• thai chile
• butter lettuce

Instructions

1. 1 Mash eggs with a fork in a large bowl into fine pieces. Stir in vinegar, oils, fish sauce, pepper, and kosher salt. Fold in cherry tomatoes, red onion, white parts of green onions, and Thai chiles until well mixed. Squeeze a lemon wedge over the top.
2. 2 Spoon egg salad into lettuce cups; sprinkle with green parts of green onions.

By Yana Gilbuena

Ingredients

• ✓ lemon
• olive oil
• onion
• garlic
• ginger
• chicken wing
• fish sauce
• chicken broth
• glutinous sweet rice
• salt
• pepper
• green onion
• fish sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large pot over medium heat. Cook and stir onion, garlic, and ginger in hot oil until fragrant, about 5 minutes.
3. 3 Add chicken wings; cook and stir for 1 minute. Stir in fish sauce, cover, and cook another 2 minutes.
4. 4 Pour chicken broth into the pot. Stir in sweet rice and bring mixture to a boil. Cover and cook for 10 minutes, stirring occasionally to prevent rice from sticking to the bottom of the pot.
5. 5 Season with salt and pepper. Portion soup into bowls and garnish with green onion.
6. 6 Serve with lemon slices and additional fish sauce, if desired.

By lola

Ingredients

• ✓ lemon
• chicken breast
• soy sauce
• olive oil
• garlic
• black pepper
• red potato
• tomato
• carrot
• onion
• green bell pepper
• red bell pepper
• yellow bell pepper
• green pea

Instructions

1. 1 Combine chicken, soy sauce, olive oil, lemon juice, garlic, and black pepper in a slow cooker; marinate for 10 to 15 minutes.
2. 2 Stir potatoes, tomatoes, carrots, onion, bell peppers, and peas into chicken mixture.
3. 3 Cover slow cooker. Cook on Low for 7 to 8 hours or on High for 3 to 4 hours.

By Jennifer Lee Kirk

Ingredients

• ✓ lemon
• pork
• soy sauce
• pork liver
• olive oil
• potato
• olive oil
• onion
• garlic
• tomato
• green bell pepper
• salt
• black pepper

Instructions

1. 1 Place the pork in a large pot; pour enough water into the pot to cover the pork. Stir the soy sauce and lemon juice into the water. Bring the mixture to a boil for 5 minutes. Remove the meat and set aside. Discard the liquid.
2. 2 Refill the pot with fresh water; add the pork liver and bring to a boil for about 5 minutes. Remove the liver and allow to cool; cut into bite sized pieces. Set aside.
3. 3 Heat 3 tablespoons olive oil in a large skillet over medium-high heat; fry the potatoes in the hot oil until golden brown and cooked through, 7 to 10 minutes. Remove the potatoes to a plate lined with paper towels. Add 2 more tablespoons olive oil to the skillet and allow to get hot. Cook and stir the onion and garlic in the hot oil until fragrant, 3 to 5 minutes. Add the pork and pork liver to the skillet; cover and cook for 5 minutes. Stir the tomatoes into the mixture; cook together, stirring occasionally, another 5 minutes. Return the potatoes to the skillet with the green bell pepper. Season with salt and pepper. Cook and stir another 5 minutes.

By lola

Ingredients

• ✓ lemon
• rice vermicelli noodles
• lemongrass
• soy-based liquid seasoning
• sherry
• brown sugar
• garlic
• flank steak
• water
• white sugar
• fish sauce
• red thai chile pepper
• garlic
• thai basil
• cilantro
• bean sprout

Instructions

1. 1 Bring a large pot of water to a boil. Add vermicelli noodles and cook until soft, about 12 minutes. Drain noodles and rinse with cold water, stirring to separate. Set aside.
2. 2 Combine lemongrass, soy-based seasoning, sherry, brown sugar, and 3 cloves minced garlic in a bowl. Add steak, toss to coat, and set aside at room temperature for 30 minutes.
3. 3 Meanwhile, combine water, white sugar, and lemon juice a medium bowl; stir until sugar dissolves. Add fish sauce, Thai peppers, and 2 cloves minced garlic; taste and adjust seasonings. Set sauce aside.
4. 4 Heat a large skillet over medium-high heat. Remove steak from marinade. Add steak to skillet; cook until slightly pink in centers, 5 to 6 minutes per side.
5. 5 Divide noodles among four bowls; top with steak, Thai basil leaves, cilantro, and bean sprouts. Drizzle sweetened fish sauce on top to serve.

By MommyFromSeattle

Ingredients

• ✓ lemon
• fried shallot
• thai basil
• coconut milk
• coconut milk
• white sugar
• salt
• bay leaf
• makrut lime leaf
• tamarind juice
• lemongrass
• vegetable oil
• turmeric root
• white peppercorn
• ginger
• galangal
• garlic
• shallot
• cumin seed
• coriander
• candlenut
• chicken

Instructions

1. 1 Soak chicken pieces in lemon juice for 30 minutes.
2. 2 Meanwhile, heat a dry skillet over medium heat. Toast candlenuts, coriander, and cumin in the skillet until fragrant, about 1 minute. Transfer to a large mortar and pestle and grind into a paste with shallots, garlic, galangal, ginger, peppercorns, and turmeric. Work in batches if necessary.
3. 3 Heat oil in a large skillet over medium heat. Add spice paste and stir until aromatic, 2 to 3 minutes. Add lemongrass, tamarind juice, lime leaves, bay leaves, salt, and sugar.
4. 4 Rinse lemon juice off chicken pieces and slide them into the skillet. Turn to coat evenly with spices. Pour in thin and thick coconut milk. Simmer until flavors combine, about 30 minutes. Add basil leaves. Continue cooking until chicken is tender, about 15 minutes more.
5. 5 Serve chicken and sauce in a bowl, sprinkled with fried shallots.

By GrowinKitchen

Ingredients

• ✓ lemon
• mint
• cilantro
• carrot
• cucumber
• baby lettuce
• vermicelli rice noodle
• red chile pepper
• garlic
• fish sauce
• water
• white sugar
• sea salt
• sugar
• sesame oil
• fish sauce
• olive oil
• lemongrass
• garlic
• red chile pepper
• chicken breast

Instructions

1. 1 Place chicken into a large zip-top freezer bag.
2. 2 Combine red chile peppers, garlic, lemongrass, olive oil, fish sauce, sesame oil, sugar, and sea salt in a food processor. Blend until finely chopped and combined. Pour marinade into the freezer bag , making sure chicken is well coated. Marinate in the refrigerator for at least 3 hours, or up to overnight.
3. 3 Remove chicken from the refrigerator 30 minutes before cooking to allow to come to room temperature.
4. 4 Heat a large cast iron or nonstick pan over medium-high heat. Cook chicken in batches until golden and caramelized on the outside and no longer pink in the centers, 7 to 10 minutes. Transfer chicken to a cutting board and cut into thick slices using a sharp knife.
5. 5 Place sugar in a medium bowl. Add lemon juice and stir to dissolve. Stir in water and fish sauce, followed by garlic and chile pepper. Allow flavors to settle, 5 to 10 minutes. Taste and adjust for seasoning; add more lemon juice or sugar as needed.
6. 6 Meanwhile, place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.
7. 7 Place cooked noodles into serving bowls. Top with chicken, lettuce, cucumber, carrot, cilantro, mint, and sauce.

By kimmi

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

Ingredients

• ✓ lemon
• water
• white sugar

Instructions

1. 1 Cut lemons into slices about 1/4-inch thick and remove the fruit pulp. Cut the rings in half so the peels are in long strips.
2. 2 Bring water and lemon peels to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times (see Editor's Note). Drain and set peels aside.
3. 3 Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent. Store peels in syrup, refrigerated, to keep them soft.
4. 4 Alternatively, strain peels from syrup and allow them to dry. Toss dry candied peels in additional sugar and store them in an airtight container at room temperature.

By StevenRN

Ingredients

• ✓ lemon
• watermelon
• sugar

Instructions

1. 1 Remove the green rind from watermelon, and dice white part into small cubes, leaving the red flesh mostly intact. Remove seeds.
2. 2 In a heavy stockpot, combine 4 cups of prepared watermelon, sugar, and lemons. Bring to a boil over medium heat, and let the mixture boil slowly for 2 hours, stirring occasionally. The temperature of the mixture should be at 220 degrees F (105 degrees C) so the jam will set.
3. 3 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave 2 inches of space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. 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 Lesa Caruso