Type what you have

Ingredients

• ✓ lemon juice
• water
• peanut butter
• soy sauce
• cayenne pepper
• corn syrup
• sherry

Instructions

1. 1 Combine all ingredients in a large bowl and stir well. Transfer to a serving bowl and spoon over seafood of your choosing.

By Sara

Ingredients

• ✓ lemon juice
• ground chicken
• bread crumb
• green onion
• coriander seed
• cilantro
• sweet chili sauce
• oil

Instructions

1. 1 In a large bowl, mix together chicken and bread crumbs. Season with green onion, ground coriander, cilantro, chili sauce, and lemon juice; mix well.
2. 2 Using damp hands, form mixture into evenly shaped balls that are either small enough to eat with your fingers, or large enough to use as burgers.
3. 3 Heat oil in a large skillet over medium heat. Fry the chicken balls in batches until well browned all over.

By Vivian

Ingredients

• ✓ lemon juice
• peanut butter
• soy sauce
• lime juice
• brown sugar
• curry powder
• garlic
• hot pepper sauce
• chicken breast
• wooden skewer

Instructions

1. 1 To make the marinade: Combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic, and hot pepper sauce in a mixing bowl. Add chicken breasts, toss to coat, cover, and refrigerate for 2 to 4 hours.
2. 2 Preheat an outdoor grill to high heat; lightly oil the grate.
3. 3 Remove chicken from marinade and shake off excess. Thread marinated chicken onto skewers; discard remaining marinade.
4. 4 Cook on the preheated grill until chicken is cooked through and no longer pink inside, about 5 minutes per side.

By BROWNYN

Ingredients

• ✓ lemon juice
• vegetable oil
• curry paste
• chicken breast
• onion
• red bell pepper
• lemon zest
• coconut milk
• fish sauce
• cilantro

Instructions

1. 1 Heat the oil in a large skillet over high heat; heat the curry paste in the oil about 30 seconds. Add the chicken and cook another 3 minutes. Stir in the onion, bell pepper, lemon zest, coconut milk, fish sauce, and lemon juice; bring to a boil; cook until the chicken is cooked through, 5 to 7 minutes. Sprinkle cilantro over the dish; stir. Serve hot.

By NELL ROSS

Ingredients

• ✓ lemon juice
• peanut butter
• green onion
• soy sauce
• brown sugar
• garlic
• coriander
• cayenne pepper
• pork tenderloin
• water chestnut
• green bell pepper
• red bell pepper
• sweet onion
• skewer

Instructions

1. 1 In a medium bowl, mix peanut butter, green onions, soy sauce, lemon juice, brown sugar, garlic, coriander, and cayenne pepper; add pork, and stir to coat. Cover, and marinate in the refrigerator at least 30 minutes.
2. 2 Preheat grill for high heat. Thread marinated pork, water chestnuts, green bell pepper, red bell pepper, and sweet onion alternately onto skewers. Transfer remaining marinade to a small saucepan, bring to a boil, and cook for several minutes.
3. 3 Lightly oil grate. Cook skewers for 10 minutes, or to desired doneness. Turn skewers while grilling to cook evenly, and brush with boiled marinade during last few minutes.

By PAULCHASE

Ingredients

• ✓ lemon juice
• lime
• peanut
• green onion
• carrot
• mung bean sprout
• cayenne pepper
• paprika
• garlic powder
• brown sugar
• milk
• soy sauce
• water
• peanut butter
• peanut oil
• egg
• vegetable oil
• rice noodle

Instructions

1. 1 Submerge the rice noodles in a large bowl of hot water for about an hour.
2. 2 Pour 1/2 tablespoon of oil into a large skillet, and add eggs. Scramble into medium-sized pieces, and transfer to plate. Set aside.
3. 3 In a saucepan, mix together peanut oil, peanut butter, water, soy sauce, milk, brown sugar, and lemon juice. Season with garlic powder and paprika. Heat until sauce is smooth. Season liberally with cayenne pepper.
4. 4 Drain noodles; noodles should be very flexible, but still relatively firm. Heat remaining 1 1/2 tablespoons vegetable oil in a large saucepan or wok. Cook noodles in oil, stirring constantly, until they are tender, about 2 minutes. Stir in peanut sauce, sprouts, carrots, scallions, ground peanuts, and the scrambled eggs. Continue to cook over low heat until vegetables are crisp-tender, about 5 minutes. Serve immediately, garnished with lime wedges.

By SKLIMCZAK

Ingredients

• ✓ lemon juice
• jasmine rice
• peanut
• brown sugar
• fish sauce
• peanut butter
• chicken stock
• coconut milk
• lemongrass paste
• ginger paste
• thai red curry paste
• onion
• orange bell pepper
• yellow bell pepper
• red bell pepper
• carrot
• potato
• chicken thigh
• olive oil

Instructions

1. 1 Heat 1 tablespoon olive oil over medium-high heat in a large, heavy-bottomed skillet. Add chicken pieces in batches, cooking until golden brown, 3 to 4 minutes per side. Place browned chicken in the bottom of a slow cooker. Place potatoes, carrots, and bell peppers on top of the meat in the slow cooker.
2. 2 Heat remaining 1 tablespoon olive oil in the skillet and add onion. Cook until soft and translucent, 3 to 4 minutes. Add to slow cooker. Add red curry paste, ginger paste, and lemongrass paste to the skillet and saute until fragrant, about 1 minute. Pour in 1 can coconut milk; reduce heat to medium-low and let simmer until reduced by half, about 10 minutes.
3. 3 Whisk in remaining 1 can coconut milk, chicken broth, and peanut butter. Bring to a boil, reduce heat to low, and simmer until liquid begins to thicken, about 5 minutes. Pour sauce over ingredients in the slow cooker; stir gently to combine.
4. 4 Set slow cooker to Low and cook until vegetables are tender and chicken is no longer pink in the center and juices run clear, 4 to 6 hours.
5. 5 20 minutes before serving season with lemon juice, fish sauce, and brown sugar. Stir in 1/2 cup of chopped peanuts. Serve with hot cooked rice and sprinkle with remaining 1/2 cup of peanuts.

By JenniferCooks

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

Ingredients

• ✓ lemon juice
• soy sauce
• ginger
• black pepper
• chicken breast

Instructions

1. 1 Rinse chicken breasts and pat dry with paper towels. Stir together the lemon juice, soy sauce, ginger, and black pepper in a bowl; pour into a large, resealable plastic bag. Add the chicken breasts, seal the bag, and massage to evenly coat chicken with lemon juice mixture. Place in refrigerator to marinate at least 20 minutes, or up to 24 hours.
2. 2 Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
3. 3 Drain and discard marinade from the bag, and place chicken on preheated grill. Cook until chicken is no longer pink and juices run clear, 6 to 8 minutes on each side.

By MelindaG

Ingredients

• ✓ lemon juice
• apricot
• white sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Mix apricots and lemon juice in a large pot over medium heat; add sugar and slowly bring to a boil, stirring until sugar dissolves.
3. 3 Continue to cook and stir until apricot mixture thickens, about 25 minutes. Remove from heat and skim foam off the top if necessary.
4. 4 Meanwhile, prepare five 1-pint jars with lids and rings by cleaning and sterilizing them in the dishwasher or a boiling water bath. Leave lids in simmering water until ready to seal jars.
5. 5 Ladle hot jam into hot sterilized jars, leaving about 1/4 inch of space on top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
6. 6 Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
7. 7 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder, leaving a 2-inch 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 15 minutes.
8. 8 Remove the jars from the stockpot and place them onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight and the lid does not move up or down at all. Store in a cool, dark area.

By Megan

Ingredients

• ✓ lemon juice
• white sugar
• seltzer

Instructions

1. 1 Combine sugar and lemon juice in a glass. Slowly pour in seltzer water and stir until well combined.

By Person who likes recipies 369