Type what you have

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
• 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
• 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
• peppercorn
• garlic
• onion flakes

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
2. 2 Wash and dry lemons; peel zest from lemons using a vegetable peeler, making sure not to get any pith. Spread peels in a single layer on the prepared baking sheet.
3. 3 Bake in the preheated oven until peels are curled up and dried, about 30 minutes. Turn off oven; cool peels inside oven, propping door open with a wooden spoon to allow moisture to escape, about 20 minutes. Remove peels from oven; cool completely.
4. 4 Combine cooled, dried lemon peels and peppercorns in the bowl of a food processor fitted with a blade; pulse until coarse. Add dehydrated garlic and onion; blend until fine and thoroughly combined.
5. 5 Transfer to a container; rest before using so flavors can meld, about 3 hours.

By Buckwheat Queen

Ingredients

• ✓ lemon
• pineapple
• cucumber

Instructions

1. 1 Process pineapple, cucumbers, and lemon through a juicer. Chill in the refrigerator or serve over ice.

By France Cevallos

Ingredients

• ✓ lemon
• chicken
• salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place chicken into a roasting pan and insert lemon halves into the cavity; spread kosher salt over the outside of the chicken.
3. 3 Roast in the preheated oven until skin is browned and crisp, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 1 hour. Let chicken rest for 15 minutes before carving.

By Elliott

Ingredients

• ✓ lemon
• ginger
• cinnamon stick
• water

Instructions

1. 1 Wash lemons and ginger. Slice lemons; peel and thinly slice ginger. Place lemon slices, ginger slices, and cinnamon sticks in a large pitcher; fill container with water. Store in refrigerator.

By djalbers

Ingredients

• ✓ lemon
• white sugar
• vanilla extract
• water

Instructions

1. 1 Cut the lemons in half and scoop the pulp into a blender. Add half of the rinds along with sugar, vanilla extract, and 2 cups of water. Blend until smooth, then strain into a serving pitcher and stir in the remaining water.

By Nessie-Anne

Ingredients

• ✓ lemon
• water
• brown sugar
• ice cube

Instructions

1. 1 In a large pitcher, combine fresh lemon juice and water. Stir in brown sugar until it dissolves. Stir in ice cubes.

By EAMON G

Ingredients

• ✓ lemon
• water
• white sugar
• ice cube

Instructions

1. 1 Roll lemon on a flat surface; cut in half. Squeeze juice and pulp into a Mason jar; add 12 ounces cold water.
2. 2 Combine sugar and remaining 2 ounces cold water in a small saucepan over medium heat; cook until sugar dissolves. Pour simple syrup and ice into the Mason jar; stir.

By carver

Ingredients

• ✓ lemon
• butter
• white sugar
• egg

Instructions

1. 1 Grate zest of 2 lemons; squeeze juice from 3 lemons.
2. 2 Melt butter with sugar over very low heat in a double boiler; slowly pour in beaten eggs and lemon juice. Stir lemon zest into butter mixture; stir constantly until mixture is thickened. Remove from heat to cool completely.

By Phoebe

Ingredients

• ✓ lemon
• water
• jasmine green tea
• honey

Instructions

1. 1 Heat water to near boiling in a kettle.
2. 2 Put lemon slices, tea leaves, and honey into a mug. Pour water into the mug.
3. 3 Steep tea until the flavor is to your liking, 3 to 5 minutes.

By elenlinde

Ingredients

• ✓ lemon
• shishito pepper
• avocado oil
• sea salt

Instructions

1. 1 Rinse shishito peppers, then dry thoroughly so no moisture remains. Use a sharp knife to randomly poke peppers to prevent steam from building up when charring. Toss peppers with oil in a large bowl.
2. 2 Preheat a cast iron skillet over medium-high heat. Place peppers in the skillet in a single layer, working in batches if necessary to prevent overcrowding.
3. 3 Cook for 2 minutes without moving the peppers. Peppers may sizzle and pop. Turn peppers over and cook for 2 minutes more. Turn heat off and squeeze lemon over the peppers, then sprinkle with coarse sea salt.

By France Cevallos

Ingredients

• ✓ lemon
• strawberry
• greek yogurt
• white sugar

Instructions

1. 1 Blend strawberries and lemon juice together in a blender until smooth; refrigerate until cold, about 1 hour.
2. 2 Stir yogurt and sugar into strawberry mixture until well blended and smooth; pour mixture into the ice cream machine's container.
3. 3 Freeze according to the manufacturer's directions for a soft-serve consistency.

By victoriayuan

Ingredients

• ✓ lemon
• quince
• vodka
• sugar

Instructions

1. 1 Rub quince with a kitchen towel really well until skin is smooth. Cut unpeeled quince into small cubes.
2. 2 Peel lemon zest into spirals with a thin peeler. Squeeze lemons and measure 3/4 cup lemon juice.
3. 3 Combine quince, lemon zest, lemon juice, vodka, and sugar in a large jar with a tight-fitting lid. All ingredients need to be completely covered with liquid. Keep in a warm place or on a sunny window sill for 4 weeks, shaking occasionally.
4. 4 Line a sieve with a damp cheesecloth and strain liquid. Use a wooden spoon to press as much liquid out of quince pieces as possible. Pour strained quince liqueur into sterilized bottles and seal. For best results, allow to mature for 6 weeks in a cool place.

By Elke_04315

Ingredients

• ✓ lemon
• white sugar
• pomegranate juice
• liquid pectin

Instructions

1. 1 Inspect 11 (half-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine sugar, pomegranate juice, and lemon juice in a large stainless steel saucepan over high-high heat; bring to a boil. Stir in liquid pectin; bring to a full rolling boil, 30 seconds. Off heat, skim off foam.
3. 3 Pack pomegranate jelly into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 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 5 minutes.
5. 5 Remove jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press centers of each lid with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By MARBALET

Ingredients

• ✓ lemon
• olive oil
• romaine lettuce
• steak seasoning

Instructions

1. 1 Gather all ingredients. Preheat grill for medium heat and lightly oil the grate.
2. 2 Drizzle olive oil over romaine lettuce; sprinkle seasoning on top.
3. 3 Place romaine cut side-down on preheated grill; cook until slightly wilted and charred, about 5 minutes.
4. 4 Drizzle with lemon juice to serve.
5. 5 Enjoy!

By Cambry

Ingredients

• ✓ lemon
• dandelion flower
• water
• cane sugar

Instructions

1. 1 Pick dandelion petals off the stems. Wear gloves to avoid staining your hands. Measure 5 ½ ounces of petals and discard the stems and leaves.
2. 2 Transfer dandelion petals to a container and cover completely with water. Cover and steep in a cool, dark place, up to 24 hours.
3. 3 Drain through a fine-mesh sieve into a saucepan, squeezing petals as dry as possible with your hands. Stir in sugar and lemon juice and bring to a boil over medium heat. Simmer uncovered until a thin syrup forms, about 45 minutes. Cool until syrup thickens slightly.
4. 4 Pour into a bottle and store in the refrigerator. The syrup will keep for up to 1 month.

By Allrecipes Member

Ingredients

• ✓ lemon
• fig
• sugar
• strawberry gelatin mix

Instructions

1. 1 Combine figs, sugar, gelatin mix, and lemon in a large pot; set aside for 1 hour. Bring to a boil; cook over medium heat, stirring often to prevent burning, until foam disappears and preserves are thick, 25 to 40 minutes.
2. 2 Inspect three (1-pint) Mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until preserves ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Pack preserves into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 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.
5. 5 Remove jars from the stockpot and place on a cloth-covered or wooden surface, several inches apart, until cool. Press center of each lid with a finger to ensure the lid does not move up or down. Remove rings for storage and store in a cool, dark area; wait at least 2 days before opening.

By mammak

Ingredients

• ✓ lemon
• water
• honey
• mint leaves

Instructions

1. 1 Pour water into a large glass container with a lid. Stir in honey until dissolved. Zest lemon, being careful not to include any white pith. Juice lemon, then add both zest and juice to the glass container.
2. 2 Working with one bunch at a time, hold mint in one hand; use your other hand to twist and squeeze the leaves, slightly bruising them to release their fragrance and oils. Immerse the squeezed bunches in the water mixture. Cover the container and place it in direct sunlight for 2 hours.
3. 3 Remove and discard mint leaves. Shake the tea, then pour over ice in tall glasses. Garnish with mint sprigs.

By FutureChefShay

Ingredients

• ✓ lemon
• cucumber
• jicama
• cherry tomato

Instructions

1. 1 Peel cucumber lengthwise in alternating strips so thin green strips of peel remain. Cut cucumber into thin slices.
2. 2 Stir cucumber, jicama, lemon zest, and 1 tablespoon lemon juice together in a bowl until combined. Gently fold in tomatoes.

By jerecar

Ingredients

• ✓ lemon
• water
• king crab leg
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Place a trivet in a multi-functional pressure cooker (such as Instant Pot) and add water. Place crab legs on top of the trivet; you may need to let them thaw for a few minutes so they will fit.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 3 minutes. Allow 10 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Use tongs to transfer crab legs to a serving dish.
6. 6 Squeeze lemon juice on top and serve with melted butter.

By Soup Loving Nicole

Ingredients

• ✓ lemon
• pork rib
• garlic
• barbecue sauce

Instructions

1. 1 Gather all ingredients. Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Place ribs in a single layer in a shallow baking pan or roaster; salt if desired. Spread garlic on ribs, then arrange lemon slices on top. Bake in the preheated oven until tender, about 2 hours, covering the pan with foil after 1 hour.
3. 3 Drain any grease and liquid; pour barbecue sauce over ribs.
4. 4 Reduce oven temperature to 225 degrees F (110 degrees C) and cook ribs, uncovered, until sauce bakes into meat, about 1 hour.

By Glenda Ulven

Ingredients

• ✓ lemon
• soy sauce
• olive oil
• garlic

Instructions

1. 1 Combine soy sauce, olive oil, lemon juice, and garlic in a bowl and pour into a resealable plastic bag.
2. 2 Add meat, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.

By H Roberts

Ingredients

• ✓ lemon
• sweetened condensed milk
• egg yolk
• graham cracker crust

Instructions

1. 1 Beat condensed milk and egg yolks in a bowl with an electric mixer until smooth. Add lemon juice and stir until mixture begins to thicken. Pour into graham cracker crust.
2. 2 Refrigerate pie until set in the middle, 6 hours to overnight.

By greatvaluechef

Ingredients

• ✓ lemon
• vegetable oil
• cod
• black pepper

Instructions

1. 1 In a large skillet, heat oil over medium high heat until hot. Add fillets and squeeze 1/2 of the lemon's juice over the tops. Sprinkle with pepper to taste. Cook for 4 minutes and turn. Squeeze with the remaining lemon's juice and sprinkle with pepper to taste. Continue to cook until fillets flake easily with a fork.

By P Smith

Ingredients

• ✓ lemon
• dill weed
• sugar
• mayonnaise
• cucumber

Instructions

1. 1 Whisk lemon zest, lemon juice, dill, and sugar together in a bowl until sugar dissolved; stir in mayonnaise until smooth. Stir in cucumber. Let stand before serving, 10 minutes.

By MyFoodWontKillYouReally