Type what you have

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
• 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
• 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

Ingredients

• ✓ lemon juice
• white sugar
• corn

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice until sugar is dissolved.
3. 3 Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let corn cook in the hot water until tender, about 10 minutes.
4. 4 Serve and enjoy!

By heatherjane

Ingredients

• ✓ lemon juice
• white peach
• white sugar

Instructions

1. 1 Peel peaches, leaving some skin to add texture and color; cut peaches into chunks. Place peaches in a large bowl. Discard pits.
2. 2 Add lemon juice to peaches; purée with an immersion blender until smooth. Add sugar; purée. Taste to check sweetness level; adjust as desired. Chill peach mixture in the refrigerator for 1 hour.
3. 3 Pour chilled peach mixture into an ice cream maker and freeze according to manufacturer's instructions.

By Venus Zayas

Ingredients

• ✓ lemon juice
• bacon
• sea scallop

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut bacon slices in half and wrap each half around a scallop. Use a toothpick to secure in place. Drizzle lemon juice over scallops. Place on a cookie sheet.
3. 3 Bake in a preheated oven for 15 to 20 minutes or until bacon is cooked. Serve warm.

By JOELLEFLYNN

Ingredients

• ✓ lemon juice
• loquat
• white sugar

Instructions

1. 1 Combine loquats and sugar in a nonreactive saucepan. Let sit at room temperature, stirring occasionally, until loquats macerate and release their juices, about 3 hours.
2. 2 Meanwhile, inspect two 8-ounce 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. Place a couple of small plates in the freezer.
3. 3 Bring loquats-sugar mixture to a boil over medium heat. Reduce heat and simmer until thickened, 30 to 40 minutes. Remove from heat and let cool.
4. 4 Blend fully or partially with an immersion blender, depending on how chunky you prefer your jam to be. Return to the stove and bring to a boil. Stir in lemon juice and remove from heat.
5. 5 Test to make sure jam is set by dropping a small amount of jam onto a frozen plate. Push with your finger; jam is ready when it wrinkles. If it's still runny, bring back to a boil, reduce heat, simmer for 5 minutes more, then test again.
6. 6 Ladle hot jam into the sterilized 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 the rims with a moist paper towel to remove any residue. Top with the lids and screw rings on tightly. Allow to cool to room temperature and store in the refrigerator.

By Diana Moutsopoulos

Ingredients

• ✓ lemon juice
• strawberry
• white sugar

Instructions

1. 1 Combine strawberries, sugar, and lemon juice in a blender (such as Vitamix®); blend until smooth. Store in the refrigerator in a sealed container or freeze.

By Yoly

Ingredients

• ✓ lemon juice
• raspberry
• white sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Bring raspberries to a boil in a very large pot. Cook for 4 minutes. Add sugar and lemon juice; stir well. Bring back to a boil, stirring constantly. Cook for another 4 minutes.
3. 3 Remove pot from heat and divide jam into sterilized jars, leaving 1/4-inch of space at the top. 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, 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 10 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 8 hours. Store in a cool, dark area.

By Francine Lizotte Club Foody

Ingredients

• ✓ lemon juice
• strawberry
• honey

Instructions

1. 1 Heat a saucepan over medium-low heat. Add strawberries, honey, and lemon; crush with a hand-held food chopper or potato masher. Simmer, uncovered, until strawberries reduce down, about 8 minutes. Stir.
2. 2 Increase heat to medium-high; cook 5 minutes more. Serve immediately.

By thedailygourmet

Ingredients

• ✓ lemon juice
• white sugar
• strawberry
• ice cube

Instructions

1. 1 Mix lemon juice and sugar in a bowl until sugar is dissolved.
2. 2 Put strawberries in a strainer and place over the bowl. Mash berries against the strainer to extract their juice. Remove strainer and discard mashed berries. Mix strawberry juice with lemonade.
3. 3 Place ice cubes into a shaved ice machine or snow cone maker. Shave ice into serving bowls and pour strawberry-lemonade over top.

By kittylover1234456

Ingredients

• ✓ lemon juice
• strawberry
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Crush strawberries in a wide bowl in batches until you have 4 cups of mashed strawberries.
3. 3 Combine mashed strawberries, sugar, and lemon juice in a heavy-bottomed saucepan; stir over low heat until sugar is dissolved.
4. 4 Increase heat to high, and bring the mixture to a full rolling boil. Continue to boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C).
5. 5 Check doneness after 10 to 15 minutes by dropping a small spoonful of jam onto a frozen plate. Let sit for 1 to 2 minutes; if jam appears to gel, it is ready. Continue cooking if jam appears thin and runny.
6. 6 Transfer jam into hot sterile jars, filling to within 1/4 inch of the top. Top with lids and screw rings on tightly.
7. 7 Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder.
8. 8 Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
9. 9 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Store in a cool, dark area.
10. 10 Serve and enjoy!

By Katharine

Ingredients

• ✓ lemon juice
• water
• ginger
• honey

Instructions

1. 1 Gather the ingredients.
2. 2 Combine lemon juice, 1/2 cup water, ginger, and honey in a blender; blend for 20 to 30 seconds.
3. 3 Strain the mixture evenly into 4 quart-sized mason jars or a 1-gallon pitcher.
4. 4 Top off with remaining water and stir. Place lids on the jars or cover pitcher and store in the refrigerator.

By France Cevallos

Ingredients

• ✓ lemon juice
• blackberry
• sugar

Instructions

1. 1 Combine blackberries, sugar, and lemon juice in the bowl of a food processor; pulse until smooth and sugar is dissolved, 15 to 20 seconds.
2. 2 Strain blackberry mixture into a separate bowl using a fine-mesh strainer; discard solids. Store, covered, in the refrigerator.

By France Cevallos

Ingredients

• ✓ lemon juice
• water
• honey

Instructions

1. 1 Combine 1 cup water and honey in a saucepan over medium heat; cook, stirring constantly, until well combined. Remove from heat; cool 15 to 20 minutes.
2. 2 Transfer cooled honey syrup to a pitcher. Add remaining 2 ½ cups water and lemon juice; stir to combine. Taste and adjust accordingly.

By Flavor Thyme

Ingredients

• ✓ lemon juice
• blackberry
• white sugar

Instructions

1. 1 Rinse and drain blackberries. Place into a bowl. Add sugar and mix well. Let sit for 30 minutes to allow sugar to draw out blackberry juice.
2. 2 Mix in lemon juice and begin to mash berries. Mash by hand with a fork or potato ricer, or puree in a food processor. If desired, strain through a fine mesh sieve to remove seeds. Serve warm or cold.

By Diana71

Ingredients

• ✓ lemon juice
• watermelon
• mint
• honey

Instructions

1. 1 Gather the ingredients.
2. 2 Blend watermelon, lemon juice, mint, and honey in a blender until smooth.
3. 3 Refrigerate for 2 hours; serve chilled.

By lillpup

Ingredients

• ✓ lemon juice
• sweetened condensed milk
• water
• ice

Instructions

1. 1 Combine lemon juice, sweetened condensed milk, and 1 cup water in a blender. Blend until well combined.
2. 2 Pour into a pitcher and add remaining 2 cups water. Stir.
3. 3 Serve chilled and over ice.

By Yoly

Ingredients

• ✓ lemon juice
• water
• maple syrup
• cayenne pepper

Instructions

1. 1 Stir water, lemon juice, maple syrup, and cayenne together in a drinking glass until well mixed.

By MADAMFRUITI

Ingredients

• ✓ lemon juice
• sugar
• apple
• pear

Instructions

1. 1 Gather the ingredients. Preheat the oven to 150 degrees F (65 degrees C). Cover a baking sheet with a layer of plastic wrap or parchment paper.
2. 2 In the container of a blender, combine the sugar, lemon juice, apple and pear. Cover and puree until smooth.
3. 3 Spread evenly on the prepared pan. Place the pan on the top rack of the oven.
4. 4 Bake for 5 to 6 hours, leaving the door to the oven partway open. Fruit is dry when the surface is no longer tacky and you can tear it like leather.
5. 5 Roll up on the parchment paper or plastic wrap and store in an airtight jar.
6. 6 Cut into strips and enjoy.

By AURORAROSE

Ingredients

• ✓ lemon juice
• artichoke
• garlic
• bay leaf

Instructions

1. 1 Cut and discard stems from artichokes, making sure bottoms of each artichoke are flat. Cut and discard top 1 inch (or so) of each artichoke. Snip thorny ends from each artichoke leaf with a pair of kitchen scissors.
2. 2 Fill bottom of a pot with about 2 inches of water; add lemon, garlic, and bay leaf. Place a steamer basket in the pot, making sure the water does not flow over the bottom of the steamer basket.
3. 3 Place artichokes in the basket, resting on flattened bottoms.
4. 4 Bring water to a boil, cover the pot, and cook until leaves can be easily pulled from artichokes, 20 to 30 minutes.

By Kelly

Ingredients

• ✓ lemon juice
• mayonnaise
• onion
• dill pickle

Instructions

1. 1 In a stainless steel or glass mixing bowl, combine the mayonnaise, lemon juice, onion, and dill pickle. Mix thoroughly. Transfer to a glass or plastic container with a tight lid and refrigerate.

By Marlene

Ingredients

• ✓ lemon juice
• black raspberry
• white sugar
• fruit pectin

Instructions

1. 1 Crush black raspberries in a bowl. Pour berries into a sieve or cheesecloth over another bowl; let hang and drip into the bowl until the dripping stops. Press gently. Measure 3 cups of juice and pour into a large pot.
2. 2 Stir lemon juice into the pot. Stir in sugar. Bring mixture to a full, rolling boil over high heat, stirring constantly. Stir in pectin quickly. Return to a full boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam from mixture using a metal spoon.
3. 3 Inspect canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.
4. 4 Ladle jelly mixture quickly into hot, sterilized jars, filling within 1/8-inch from tops. 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 residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil and lower jars 2 inches apart into 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.
6. 6 Remove jars from the stockpot and let rest, several inches apart, for 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 for up to 1 year. Refrigerate opened jellies for up to 3 weeks.

By DelightfulDines

Ingredients

• ✓ lemon juice
• brown sugar
• horseradish
• ham

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil grate.
2. 2 In a small bowl, mix brown sugar, lemon juice, and prepared horseradish.
3. 3 Heat brown sugar mixture in the microwave on high heat, 1 minute or until warm.
4. 4 Score both sides of ham slices. Place on the prepared grill. Baste continuously with brown sugar mixture while grilling. Grill 6 to 8 minutes per side, or to desired doneness.

By Doreen

Ingredients

• ✓ lemon juice
• pear
• water
• ground cinnamon

Instructions

1. 1 Combine pears and water in a pot; bring to a boil. Reduce heat and simmer until pears begin to break down, about 25 minutes. Stir lemon juice and cinnamon into pears.
2. 2 Use an immersion blender to blend pears until smooth or to desired consistency.

By Steve Zazulyk

Ingredients

• ✓ lemon juice
• prickly pear
• fruit pectin
• white sugar

Instructions

1. 1 Simmer 3 pint-size jars in a large pot of water until jelly is ready. Wash the lids and rings in warm, soapy water.
2. 2 Slice ends off each prickly pear. Make 1 long vertical slit down each one. Use slit to hold skin and peel off. Discard peel.
3. 3 Place peeled pears in a blender; purée in batches until liquefied. Press puréed mixture through a fine-mesh sieve set over a bowl. Discard pulp and seeds.
4. 4 Measure out 3 cups prickly pear juice and pour into a large pot. Add lemon juice and pectin; bring to a boil, stirring constantly. Add sugar and return to a boil, stirring constantly. Let cook at a boil until thickened, about 3 minutes. Remove from heat.
5. 5 Pour prickly pear jelly into the hot, sterilized 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 the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings.
6. 6 Place a rack in the bottom of a stockpot and fill halfway with water; bring to a boil. Lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover the stockpot, and process for 15 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface several inches apart. Let cool for at least 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 Jennifer Simons

Ingredients

• ✓ lemon juice
• sour cream
• mustard
• dill

Instructions

1. 1 Whisk together sour cream, mustard, lemon juice, and dill until well blended. Chill before serving.

By Lisa