Type what you have

Ingredients

• ✓ lemon
• milk
• salt

Instructions

1. 1 Pour milk into a large pot, then stir in salt. Bring to a boil over medium heat, stirring occasionally to prevent milk from scorching on the bottom of the pot.
2. 2 When milk begins to boil (small bubbles will first appear at the edges), turn off the heat. Stir in lemon juice. Milk will curdle; you may need to wait 5 to 10 minutes.
3. 3 Line a sieve or colander with a cheesecloth. Pour milk through the cloth to catch the curds. Gather cheesecloth around the cheese and squeeze out as much liquid (whey) as you can. What is left in the cheesecloth is farmer's cheese. Use the whey for another use (some people drink it), or discard. Wrap cheese in plastic or place in an airtight container.

By MLYIN

Ingredients

• ✓ lemon
• navel orange
• water
• granulated sugar

Instructions

1. 1 Slice off and discard tops and bottoms from oranges and lemon. Peel off and discard skin and pith of 3 of the oranges. Quarter all oranges and lemon lengthwise, then thinly slice into 1/8-inch slices, discarding seeds while slicing. Place all citrus slices in a large bowl and cover with water. Cover and refrigerate for at least 8 hours and up to 24 hours.
2. 2 Pour orange and lemon slices along with water into a large stainless steel saucepan or Dutch oven. Bring to a boil over high heat. Once boiling, reduce heat to medium and simmer, uncovered, stirring occasionally, until orange rinds have softened and can be cut with a spoon with slight resistance, about 45 minutes, skimming any foam that rises to top during process.
3. 3 Inspect four (½-pint) canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until orange marmalade is ready. Wash new, unused lids and rings in warm soapy water. Place a small plate in the freezer.
4. 4 Add sugar to orange mixture and bring to a boil over high heat. Cook, stirring occasionally, until liquid has slightly reduced, bubbles are slightly larger in center, and a thermometer reads 220 degrees F (104 degrees C) about 40 to 45 minutes. Mixture will stay between 212 degrees F (100 degrees C) and 216 degrees F (102 degrees C) for the majority of this time and will rise to 220 degrees F (104 degrees C) when enough liquid has evaporated.
5. 5 To test if marmalade consistency is correct, remove plate from freezer and spoon a small amount of marmalade onto plate. Return plate to freezer for 1 minute. Remove plate from freezer; pull a finger through marmalade and across plate. It should leave a clean trail. If marmalade is runny and does not leave a clean trail, return mixture in pot to a boil over medium-high, and return plate to freezer. Boil marmalade, stirring often, for 3 minutes. Remove from heat, and retest thickness using plate again; repeat if necessary until it reaches desired thickness.
6. 6 Carefully pour marmalade evenly into the prepared canning jars. Let cool to room temperature, uncovered, about 3 hours. Seal jars. Chill until marmalade sets, at least 2 hours. Store in refrigerator for up to 2 weeks. Recipe developed by Marianne Williams

By Ita Mac Airt

Ingredients

• ✓ lemon
• ✓ lemon
• water
• honey
• bourbon whiskey
• cinnamon stick

Instructions

1. 1 Heat water in a glass measuring cup in the microwave for 2 minutes.
2. 2 Place honey in a large mug. Add hot water and bourbon; stir until honey is dissolved. Squeeze lemon wedge into the mug and discard. Stir with cinnamon stick; leave in the mug. Drop the thin slice of lemon into the mug for garnish.

By Cherish Grabau

Ingredients

• ✓ lemon
• heavy cream
• sugar
• heavy cream

Instructions

1. 1 Combine 3 cups cream and sugar in a saucepan. Stir together and bring to a boil, then cook for 2 to 3 minutes. Stir in lemon juice.
2. 2 Pour into serving glasses and refrigerate until set, about 5 hours. Pour a little more cream over the tops just before serving.

By MARLENE28

Ingredients

• ✓ lemon
• ice cube
• red wine
• cola

Instructions

1. 1 Fill a tall glass with ice cubes. Pour in red wine and cola; garnish with a slice of lemon.

By LORIKAE

Ingredients

• ✓ lemon
• heavy cream
• butter
• salt
• cayenne pepper
• parsley

Instructions

1. 1 Place lemon juice in saucepan over medium heat; simmer until lemon juice reduces to less than a tablespoon and almost disappears, 4 or 5 minutes, being careful not to let it burn. Quickly add cream; whisk to combine. Continue to cook until cream reduces and is thick enough to coat the back of a spoon, 5 or 6 minutes. Reduce heat to low.
2. 2 Whisk in 2 or 3 pieces of cold butter, stirring until butter melts before adding more. Add 2 or 3 more butter cubes. (If cream mixture cools too quickly, the sauce may break.) Continue adding butter a few pieces at a time until all butter is emulsified into the cream, 8 to 10 minutes. Add salt, cayenne pepper, and 2 generous tablespoons chopped parsley. Whisk until well blended. Keep sauce warm until ready to use.

By John Mitzewich

Ingredients

• ✓ lemon
• butter
• white sugar
• all-purpose flour
• lemon curd

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Beat butter and sugar together in a bowl until thoroughly creamed. Gradually mix in flour, 1 cup at a time. Add lemon zest and mix until well blended.
3. 3 Roll dough into 1-inch balls and place on an ungreased cookie sheet. Make an indent in the center of each using your thumb. Put a small spoonful of lemon curd into each indent.
4. 4 Bake in the preheated oven until edges are golden, 15 to 20 minutes. Cool on the cookie sheet for 1 minute before removing to a wire rack to cool completely.

By inugrl21

Ingredients

• ✓ lemon
• sugar
• egg
• lemon juice
• butter

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk sugar and eggs together in a microwave-safe bowl until smooth. Stir in lemon juice, melted butter, and lemon zest.
3. 3 Microwave on high in 1-minute intervals, stirring after each interval, until thick enough to coat the back of a metal spoon.
4. 4 Pour into small sterile jars.

By CATSEO

Ingredients

• ✓ lemon
• oregano
• garlic
• olive oil
• salt
• black pepper
• chicken leg

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 In a 9x13 inch baking dish, grate the peel from 1/2 the lemon, squeeze out the juice (about 1/4 cup) and add to peel with the oregano, garlic, oil, salt and pepper. Stir until mixed.
3. 3 Remove skin from chicken pieces and discard. Coat chicken pieces with the lemon mixture and arrange, bone-side up, in the baking dish. Cover dish and bake for 20 minutes. Turn and baste chicken.
4. 4 Reduce heat to 400 degrees F (205 degrees C) and bake uncovered, basting every 10 minutes, for about 30 more minutes. Serve chicken with pan juices.

By NIBLETS

Ingredients

• ✓ lemon
• pie crust
• golden syrup
• heavy cream
• bread crumb
• lemon juice

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Press the pie crust pastry evenly into the bottom of a 9-inch pie plate.
2. 2 Mix the syrup, cream, bread crumbs, lemon zest, and lemon juice together in a bowl; pour into the pie crust.
3. 3 Bake in the preheated oven until the filling is set, 35 to 40 minutes. Allow to cool slightly before serving.

By OCEANVIXEN79

Ingredients

• ✓ lemon
• red wine
• red onion
• garlic
• salt
• black pepper
• lamb
• skewer

Instructions

1. 1 Cut lemon in half and juice. Cut 2 rinds into chunks.
2. 2 Place lemon juice and rinds into a large glass or ceramic bowl with red wine, onion, garlic, salt, and pepper; mix well. Add lamb and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or up to 18 hours.
3. 3 Remove lamb from the marinade and shake off excess. Discard the remaining marinade. Thread lamb on to skewers.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Cook skewers, turning occasionally, on the preheated grill until an instant-read thermometer inserted into the center of the meat reads at least 130 degrees F (60 degrees C) for medium, about 15 minutes.

By Kristine

Ingredients

• ✓ lemon
• ✓ lemon
• sugar
• butter
• egg
• self-rising flour
• baking powder
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
2. 2 Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Sift in flour and baking powder gradually; fold with a wooden spoon to be sure flour is combined. Stir in lemon zest.
3. 3 Pour batter into the prepared pan, being careful not to press it down.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Try not to open the oven door early to avoid collapsing the fluffy cake.
5. 5 Meanwhile, make the lemon glaze: Juice the zested lemon from the cake batter into a small bowl. Add zest and juice of second lemon. Stir in sugar until dissolved; taste and add more sugar or lemon juice to suit your taste.
6. 6 Drizzle glaze over the warm cake and leave to cool in the pan; glaze will harden as the cake cools.

By Try This Recipe!

Ingredients

• ✓ lemon
• orange
• lime
• red wine
• rum
• orange juice
• white sugar

Instructions

1. 1 Refrigerate orange, lemon, lime, wine, rum, and orange juice until cold.
2. 2 Slice orange, lemon, and lime into thin rounds. Place in a large glass pitcher. Add rum and sugar. Refrigerate to allow flavors to blend, about 2 hours.
3. 3 Crush fruit lightly with a wooden spoon. Stir in wine and orange juice. Adjust sweetness as desired.

By Lisa

Ingredients

• ✓ lemon
• egg yolk
• sugar
• cornstarch
• whole milk
• cinnamon stick
• vanilla bean
• turbinado sugar

Instructions

1. 1 Combine egg yolks and sugar in a bowl and beat with an electric mixer until creamy. Mix in cornstarch.
2. 2 Peel lemon in one piece. Combine milk, lemon peel, cinnamon stick, and vanilla seeds in a heavy saucepan and bring to a boil over medium heat. Remove from heat, cover, and allow the milk to get infused with the flavorings for 30 minutes and cool. Whisk egg yolk-sugar mixture into the lukewarm milk.
3. 3 Return to heat and simmer, stirring constantly, over low heat until cream thickens, 5 to 10 minutes. Remove lemon peel and cinnamon stick. Spoon cream into 8 ovenproof ramikens and allow to cool completely, at least 4 hours or overnight.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Sprinkle 1 tablespoon turbinado sugar onto each ramiken and set under the broiler until sugar caramelizes, 1 to 2 minutes. Pay close attention so sugar does not burn.

By Marianne

Ingredients

• ✓ lemon
• egg
• sugar
• sunflower oil
• all-purpose flour
• vanilla extract
• sour cherry

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x16-inch cake pan.
2. 2 Beat egg whites in a bowl until foamy. Add sugar little by little while continuing to beat.
3. 3 Blend the yolks and oil together in a bowl.
4. 4 Add the yolk mixture to the bowl with the egg whites. Add lemon zest and vanilla extract. Mix for 3 more minutes. Gently blend in flour using a tablespoon. Pour batter into the prepared pan and spread cherries on top.
5. 5 Bake in the preheated oven until crust is golden brown, 40 to 60 minutes. Turn off the oven, leaving cake inside with the door closed for 30 minutes. Allow to cool before serving.

By oanaT

Ingredients

• ✓ lemon
• water
• white sugar
• clove
• cinnamon stick
• claret wine
• nutmeg

Instructions

1. 1 Gather all ingredients.
2. 2 Stir water and sugar together in a saucepan until sugar dissolves. Add lemon, cloves, and cinnamon stick; bring simple syrup to a boil and cook until flavors combine, about 10 minutes.
3. 3 Strain simple syrup; discard lemon, cloves, and cinnamon stick. Return simple syrup to the saucepan.
4. 4 Stir wine into simple syrup; heat until hot but not boiling, 5 to 10 minutes.
5. 5 Serve flecked with nutmeg.

By Jess

Ingredients

• ✓ lemon
• water
• whiskey
• honey
• clove
• cinnamon stick
• nutmeg

Instructions

1. 1 Gather all ingredients.
2. 2 Pour boiling water, whiskey, and honey into a mug.
3. 3 Add cloves, cinnamon, and lemon slice. Let steep 5 minutes for flavors to blend. Sprinkle with nutmeg (if using) before serving.

By SWIZZLESTICKS

Ingredients

• ✓ lemon
• heavy cream
• white sugar
• white wine
• lemon juice
• lemon zest
• nutmeg
• mint

Instructions

1. 1 Beat cream and sugar in a chilled glass or metal bowl with an electric mixer until mixture begins to thicken. Gradually beat in wine, lemon juice, and lemon zest; continue to beat until light, fluffy, and no longer grainy. Cover and chill for at least 30 minutes.
2. 2 When ready to serve, spoon into six chilled parfait glasses. Garnish each with a lemon slice and mint sprig.

By SARAH-NEKO

Ingredients

• ✓ lemon
• flounder
• all-purpose flour
• bread crumb
• vegetable bouillon powder
• parsley
• egg
• sunflower oil

Instructions

1. 1 Gather all ingredients.
2. 2 Clean fish fillets and cut into 8 thin pieces. Place on a kitchen towel to dry.
3. 3 Place flour and bread crumbs in two separate bowls. Divide bouillon powder and parsley between the 2 bowls and mix to combine.
4. 4 Beat eggs with a fork in a third bowl.
5. 5 Dip fish into the flour, then into the egg wash, and finally dust lightly in bread crumbs. Place on a plate.
6. 6 Heat sunflower oil in a frying pan over medium heat. Gently add fish to the hot oil and fry until golden brown, about 1 1/2 minutes. Flip and repeat on the other side.
7. 7 Drain on a paper towel-lined plate.
8. 8 Serve fillets with parsley and lemon wedges.

By Goose

Ingredients

• ✓ lemon
• red cabbage
• onion
• apple
• vegetable oil
• white sugar
• salt
• black pepper

Instructions

1. 1 Bring 1 quart water to a boil in a large pot; add cabbage and cook until softened, 2 to 4 minutes. Drain.
2. 2 Mix cabbage, onion, apple, lemon juice, and oil. Season with sugar, salt, and pepper.

By Lilla

Ingredients

• ✓ lemon
• heavy cream
• poppy seed
• whole wheat flour
• baking soda
• cinnamon
• butter
• maple syrup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet or line it with parchment paper.
2. 2 Combine cream and poppy seeds in a small saucepan. Heat mixture over medium heat until mixture is hot; do not boil. Remove from heat and allow to cool.
3. 3 In a medium bowl, combine flour, baking soda and cinnamon. Stir in butter, lemon juice and syrup. Mix well and add cooled poppy seed mixture.
4. 4 Drop by small spoonfuls onto prepared baking sheet.
5. 5 Bake in the preheated oven until edges are golden brown, about 20 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Sara

Ingredients

• ✓ lemon
• olive oil
• onion
• chickpea
• spinach
• dill
• salt
• pepper

Instructions

1. 1 In a large skillet, heat olive oil over medium heat. Add onion, and saute until soft. Add chickpeas, and toss to coat in oil.
2. 2 Clean spinach well and cut away thick stems; add undrained spinach and dill to skillet, and cook until spinach is tender.
3. 3 Stir in lemon juice, and season with salt and pepper to taste. Serve warm.

By Sara

Ingredients

• ✓ lemon
• fettuccine pasta
• olive oil
• yellow onion
• garlic
• sardine
• tomato sauce
• parmesan cheese
• red pepper flakes

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until almost tender, about 8 minutes.
2. 2 While the pasta is cooking, heat oil in a skillet over medium heat. Add onion and cook until starting to soften, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in sardines and tomato sauce, stir to combine, and cook until heated through, about 3 minutes. Reduce the heat to low and keep at a simmer.
3. 3 Drain pasta, add to sauce, and stir to combine. Cover, turn off the heat, and let stand for 3 minutes. Squeeze lemon over top and divide onto four serving plates. Garnish with Parmesan and red pepper flakes.

By SONNYCHIBA

Ingredients

• ✓ lemon
• orange
• lime
• white sugar
• tequila
• ice cube
• dry white wine
• champagne
• club soda

Instructions

1. 1 Put oranges, lemons, and limes in a large punch bowl; pour sugar over fruit. Add tequila; stir gently with a wooden spoon. Set aside to soak 6 hours to overnight.
2. 2 Add ice to the punch bowl; add white wine, Champagne, and club soda. Stir; serve immediately.

By FNYDM4

Ingredients

• ✓ lemon
• water
• sugar
• clove
• allspice berry
• tea bag
• pineapple juice
• orange

Instructions

1. 1 Combine water, sugar, cloves, and allspice berries in a large pot and bring to a boil. Reduce heat to a simmer. Add tea bags; steep for 5 minutes and leave in the pot. Add pineapple juice, lemon juice, and orange juice. Simmer until heated through, about 15 minutes more. Remove tea bags and spices, if desired.

By MamaBogan85

Ingredients

• ✓ lemon
• water
• potato
• onion
• parsley
• cod
• salt
• pepper

Instructions

1. 1 Put water in a large saucepan and bring to a boil over high heat. Add the potatoes, onion and parsley. Heat for 10 to 15 minutes and add the fish. Heat for 10 more minutes, then squeeze in lemon juice and season with salt and pepper to taste.

By Byakin

Ingredients

• ✓ lemon
• all-purpose flour
• yeast
• milk
• butter
• white sugar
• salt
• poppy seed
• whole milk
• white sugar
• raisin
• honey
• vanilla sugar
• rum
• confectioners' sugar

Instructions

1. 1 Place flour into a large bowl and make a well in the center. Crumble fresh yeast into the well, then pour in lukewarm milk. Mix yeast and milk together in the well to combine, leaving flour untouched. Cover and let sit in a warm place until foamy, about 15 minutes.
2. 2 Mix a little flour at a time into yeast mixture until no flour remains. Add butter, sugar, and salt; knead until a soft, pliable dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Grease a baking sheet with butter. Roll dough on a lightly floured surface into a thin rectangle.
4. 4 Make the filling: Place ground poppy seeds into a bowl. Pour hot milk over top, then add sugar, raisins, honey, vanilla sugar, lemon zest, and rum. Stir until well combined.
5. 5 Spread filling over dough. Start at a longer edge, and roll dough up and over filling into a log; press the seam together with your fingers to seal. Place the log, seam-side down, onto the prepared baking sheet. Cover and let rise for 20 minutes.
6. 6 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
7. 7 Bake in the preheated oven until golden brown, about 40 minutes. Allow to cool for about 1 hour, then dust with confectioners' sugar.

By monika1969

Ingredients

• ✓ lemon
• lemonade
• gin-based liqueur
• apple
• orange
• cucumber
• lime
• strawberry
• mint

Instructions

1. 1 Stir Sprite and Pimm's together in a serving pitcher until well mixed; add apple, orange, cucumber wedge, lemon, lime, strawberries, and mint. Serve in ice-filled tall glasses.

By Sandy Wiemers

Ingredients

• ✓ lemon
• butter
• sugar
• egg
• all-purpose flour
• baking powder
• powdered sugar
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C). Line a 1-pound loaf tin with parchment paper.
2. 2 Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour and baking powder together and fold into the batter until well blended. Add lemon zest and juice and mix well. Spoon batter into the prepared loaf tin and level the top with a knife.
3. 3 Bake in the preheated oven until the cake begins to turn golden brown and a skewer inserted into the center comes out clean, about 30 minutes. Remove from the oven and place tin on a wire rack.
4. 4 Mix together powdered sugar and lemon juice for the lemon glaze in a small bowl.
5. 5 Drizzle glaze all over the top of the warm cake while it is still in the pan. Allow to cool completely, about 1 hour before removing from the pan and slicing into 8 pieces.

By geneviever

Ingredients

• ✓ lemon
• all-purpose flour
• salt
• paprika
• garlic powder
• black pepper
• vegetable oil
• calamari ring
• cocktail sauce

Instructions

1. 1 Stir flour, 2 teaspoons salt, paprika, garlic powder, and black pepper together in a shallow bowl.
2. 2 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. 3 Press calamari rings into flour mixture until evenly coated, shaking off excess.
4. 4 Fry calamari rings, in batches, until golden brown, 3 to 4 minutes. Drain on a paper towel-lined plate. Sprinkle with salt. Serve calamari with cocktail sauce and lemon wedges. Repeat with remaining calamari rings.

By Shelby