Type what you have

Ingredients

• ✓ lemon juice
• egg white
• sugar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Beat egg whites in a glass or metal bowl with an electric mixer until foamy. Gradually add sugar and lemon juice, continuing to beat until stiff peaks form. Lift the beater or whisk straight up: egg whites should hold sharp peaks.
3. 3 Drop meringue mixture by heaping teaspoonfuls onto a baking sheet, making little peaked mounds.
4. 4 Bake in the preheated oven until lightly browned and dry on the outside yet soft and no longer gooey on the inside, 15 to 20 minutes.

By John Pacheco

Ingredients

• ✓ lemon juice
• white sugar
• butter
• egg
• lemon zest

Instructions

1. 1 Gather all ingredients.
2. 2 Combine lemon juice, sugar, butter, eggs, and lemon zest in a 2-quart saucepan.
3. 3 Cook over medium-low heat, whisking constantly to prevent the eggs from curdling, until mixture starts to get thick and bubbles rise to the surface, about 5 to 6 minutes.
4. 4 Remove saucepan from the heat; transfer lemon curd into a large bowl and place a piece of plastic wrap on top to prevent a skin forming. The curd will thicken more as it cools. Store in the refrigerator.
5. 5 Serve and enjoy!

By TAWNIE44

Ingredients

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

Instructions

1. 1 Combine lemon juice, eggs, butter, sugar, and lemon zest in a 2-quart saucepan; cook over medium-low heat, stirring constantly, until curd is thick and just beginning to boil, about 8 minutes.
2. 2 Remove curd from heat and cool to room temperature, stirring occasionally to keep the surface soft, about 30 minutes. Pour curd into clean jars, seal, and store in the refrigerator.

By Al Marti Voss

Ingredients

• ✓ lemon juice
• sugar
• vegetable oil
• ketchup
• white vinegar
• water
• worcestershire sauce
• onion

Instructions

1. 1 Stir the sugar, vegetable oil, ketchup, vinegar, lemon juice, water, Worcestershire sauce, and minced onion together in a bowl until the sugar is dissolved and the ingredients are completely mixed. Chill in refrigerator 2 hours before serving.

By venymae

Ingredients

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

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 juice
• pearl tapioca
• water
• prune
• raisin
• sugar
• cinnamon
• salt

Instructions

1. 1 Place the tapioca in a bowl with enough water to cover, and soak 8 hours, or overnight.
2. 2 Fill a large saucepan with the 2 quarts water, and mix in the prunes, raisins, sugar, and cinnamon. Bring to a boil, and stir in the soaked tapioca. Stirring often, cook 30 minutes, or until tapioca is clear and prunes are tender. Mix in the lemon juice and salt at the end of the cook time. Chill until completely cooled before serving.

By ACHOCOCAT

Ingredients

• ✓ lemon juice
• tilapia
• oil
• sun-dried tomato
• sun-dried tomato
• oil
• kalamata olive
• caper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place tilapia fillets in a baking dish; drizzle with oil and lemon juice.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes; don't overcook.
4. 4 While the fish is cooking, mix sun-dried tomatoes, olives, and capers together.
5. 5 Serve tilapia with sun-dried tomato mixture over top.

By FLAPJACK18

Ingredients

• ✓ lemon juice
• ice cube
• gin
• grapefruit juice
• lime juice
• club soda

Instructions

1. 1 Place ice cubes in a cocktail glass. Pour gin over ice cubes; add grapefruit juice, lemon juice, and lime juice. Top with club soda and stir gently.

By carsch

Ingredients

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

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 juice
• ketchup
• sugar
• white vinegar
• vegetable oil
• salt
• paprika
• onion
• garlic
• blue cheese

Instructions

1. 1 Add ketchup, sugar, vinegar, oil, lemon juice, salt, paprika, onions, garlic and blue cheese to a glass jar. Cover, shake well, and refrigerate. This will keep in the refrigerator for quite a while.

By Jim Bowers

Ingredients

• ✓ lemon juice
• raspberry
• white sugar
• cornstarch
• water
• vanilla extract

Instructions

1. 1 Combine berries and sugar in non-stick saucepan over medium heat; bring to a boil while stirring constantly.
2. 2 Whisk cornstarch into cold water in a small bowl until dissolved completely; stir into the berry mixture. Reduce heat to medium low and cook mixture at a simmer until it begins to thicken, about 3 minutes.
3. 3 Remove berry mixture from heat. Stir lemon juice and vanilla extract into the berry mixture; transfer to a bowl. Cover bowl with plastic wrap and refrigerate for 24 hours.

By cgalaise

Ingredients

• ✓ lemon juice
• egg
• milk
• vegetable oil
• all-purpose flour
• vegetable oil
• cottage cheese
• egg yolk
• white sugar
• vegetable oil

Instructions

1. 1 Whisk together the eggs, milk, and 2 tablespoons of vegetable oil in a bowl; gradually add in the flour, whisking to remove all lumps.
2. 2 Brush a small skillet with 1 teaspoon vegetable oil, and heat over medium-high heat. Pour about 2 tablespoons of batter per crepe into the heated skillet, and tilt the pan to completely cover the surface with batter. Crepes should be about 5 inches in diameter. Cook the crepes until golden on the bottom, and set but not wet on top, 1 to 2 minutes per crepe. Don't flip the crepes. Set the cooked crepes aside.
3. 3 Mix the cottage cheese, egg yolks, sugar, and lemon juice in a bowl until very well combined. To fill, place a crepe in front of you on a work surface with the cooked side up, and place about 1/4 cup of cheese filling in the center of the crepe. Fold the right and left edges of the crepe over the filling, and roll the crepe over to seal the filling in, making a compact little roll filled with cheese. Set the blintzes aside.
4. 4 Heat 1 teaspoon of vegetable oil in a large skillet over medium-low heat, and place the filled blintzes into the hot skillet. Pan-fry the blintzes until golden brown on each side, about 2 minutes per side. Eat hot or cold.

By wakipan

Ingredients

• ✓ lemon juice
• orange juice
• white sugar
• red wine
• club soda
• brandy
• ice cube

Instructions

1. 1 Combine lemon juice, orange juice, and sugar in a pitcher; stir until sugar has dissolved completely.
2. 2 Add red wine, club soda, and brandy to the pitcher. Serve in glasses with ice.

By Katie

Ingredients

• ✓ lemon juice
• baby beet
• vegetable broth
• sour cream
• white sugar
• salt
• sour cream

Instructions

1. 1 Place beets and their juices, 3/4 cup vegetable broth, 1/2 cup sour cream, lemon juice, and sugar into a blender. Blend until smooth; thin with more vegetable broth, if desired. Taste and season with salt as needed.
2. 2 Transfer borscht to a bowl. Cover and chill at least 3 hours or overnight.
3. 3 Whisk borscht; spoon 3 to 4 teaspoons into each shooter. Top each shooter with about 1/2 teaspoon of sour cream.

By Lillian Julow

Ingredients

• ✓ lemon juice
• ice
• grapefruit flavored soda
• grapefruit juice
• gin
• club soda
• grapefruit

Instructions

1. 1 Fill a highball glass with ice. Add grapefruit soda, grapefruit juice, gin, and lemon juice; stir to combine. Top with club soda, lightly stir, and garnish with grapefruit slice.

By France Cevallos

Ingredients

• ✓ lemon juice
• plum
• gelatin
• water
• white sugar
• evaporated milk
• water

Instructions

1. 1 Place plums into a saucepan over medium-low heat. Cover and simmer, stirring occasionally, until soft, 5 to 10 minutes. Cool, 15 to 30 minutes.
2. 2 Combine ½ cup hot water and gelatin powder in a bowl until granules are completely dissolved. Mix in cooled plums, sugar, and lemon juice until sugar is dissolved. Chill in the refrigerator until gelatin mixture begins to thicken, about 30 minutes.
3. 3 Beat evaporated milk in a bowl with an electric mixer until thick: spoon into plum mixture and beat until fluffy. Chill in the refrigerator for at least 3 hours.

By Kellie Constable

Ingredients

• ✓ lemon juice
• kielbasa sausage
• onion
• water
• brown sugar
• worcestershire sauce
• hot pepper sauce

Instructions

1. 1 Place sausage in a large saucepan with enough water to cover; simmer over low heat for 1 hour. Drain. Transfer sausage to a 9x13-inch baking dish; set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Combine onion, 2/3 cup water, brown sugar, Worcestershire sauce, lemon juice, and hot pepper sauce in same saucepan; bring to a boil, stirring. Pour over sausage.
4. 4 Bake in the preheated oven for 1 hour.

By Bea Gassman

Ingredients

• ✓ lemon juice
• red wine
• cinnamon stick
• clove
• white sugar
• orange

Instructions

1. 1 Pour wine into a large pot and set over medium heat. Let it warm up until steam rises from the surface, but do not allow it to boil. Add cinnamon sticks, cloves, lemon juice, and sugar; stir to dissolve sugar. Float orange slices on the surface. Warm over medium heat for 5 minutes, being careful not to let it boil. Remove from heat and let stand for 1 hour.
2. 2 Pour through a colander to remove orange slices and whole spices. Serve hot, or refrigerate and reheat gently just before serving.

By Eurocook

Ingredients

• ✓ lemon juice
• apple cider
• orange juice
• sugar
• pineapple juice
• cinnamon stick
• clove

Instructions

1. 1 Gather all ingredients.
2. 2 Stir apple cider, orange juice, sugar, lemon juice, and pineapple juice together in a large pot over medium-low heat.
3. 3 Place cinnamon and cloves in a tea ball; add to apple cider mixture. Simmer until warmed through, about 15 minutes.
4. 4 Serve with a large ladle.

By Sara P

Ingredients

• ✓ lemon juice
• cucumber
• salt
• dill
• sour cream
• white sugar
• black pepper

Instructions

1. 1 Place cucumbers into a colander and sprinkle generously with salt; let stand until soft, about 5 minutes. Squeeze liquid from cucumbers and transfer to a bowl with dill.
2. 2 Mix sour cream, lemon juice, and sugar together in a bowl; add to cucumbers and toss to coat. Season with pepper. Cover and chill for at least 30 minutes before serving.

By VeggieMommy

Ingredients

• ✓ lemon juice
• heavy cream
• white sugar
• white wine
• lemon zest
• nutmeg
• lemon
• 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 juice
• egg yolk
• sugar
• all-purpose flour
• salt
• skim milk
• lemon zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk egg yolks together in a small bowl until well combined. Whisk sugar, flour, and salt in a large bowl; stir in yolks, milk, lemon zest, and lemon juice.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form; fold into lemon-flour mixture. Pour into a 1-quart baking dish.
4. 4 Set the baking dish in a baking pan; add enough hot water to come about 1 inch up the sides of the dish.
5. 5 Bake in the preheated oven until set in the center, about 50 minutes. Serve warm or cold.

By syl

Ingredients

• ✓ lemon juice
• almond
• cinnamon
• lemon zest
• egg white
• salt
• confectioners' sugar

Instructions

1. 1 Stir together the almonds, cinnamon, and lemon zest until combined.
2. 2 Beat the egg whites and salt until soft peaks form. Slowly sift in the confectioner's sugar, continuing to beat until the mixture is stiff. Set aside 1/3 cup of the egg white mixture for the glaze. Fold in the almond mixture.
3. 3 Preheat oven to 325 degrees F (170 degrees C). Line the cookie sheets with parchment paper.
4. 4 Roll the dough to 1/4 inch thickness on a surface that has been sprinkled with confectioners' sugar. Using a 2 1/2-inch star cookie cutter, cut out the cookies and place them on the cookie sheets.
5. 5 To make the glaze, add the lemon juice to the reserved egg white mixture, stirring until smooth. Brush the tops of the cookies lightly with the glaze. (If the glaze starts to thicken, add a few more drops of lemon juice.)
6. 6 Bake for 20 to 25 minutes. When done, they will be light brown and soft in the center. Remove and cool on wire racks.

By ROBIN JOYE

Ingredients

• ✓ lemon juice
• egg
• sugar
• all-purpose flour
• all-purpose flour
• sour cream
• sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
2. 2 Combine eggs and 1 cup sugar in a large bowl; beat with an electric mixer for 5 minutes until mixture is smooth and thick. Sift 1 cup plus 2 tablespoons flour on top and carefully mix into the batter using a wooden spoon or a spatula. Pour batter into the prepared springform pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 25 to 30 minutes. Allow to cool in the pan for 10 minutes. Remove from pan and allow to completely cool on a wire rack, about 1 hour.
4. 4 Combine sour cream, 1 cup sugar, and lemon juice in a large bowl; beat with an electric mixer for 10 to 15 minutes until a thick cream forms.
5. 5 Cut cake horizontally into 3 layers. Place bottom layer on a cake platter and spread with a layer of cream filling. Add second layer and spread another layer of filling on top. Finish cake by placing the third layer on top and cover cake from all sides with the remaining cream. Cover and refrigerate until serving.

By Oleshka

Ingredients

• ✓ lemon juice
• white wine vinegar
• mustard
• dill
• garlic
• olive oil
• salt
• black pepper

Instructions

1. 1 Stir vinegar and mustard together in a small bowl until smooth. Stir dill, garlic, and lemon juice into vinegar mixture. Slowly stream olive oil into mixture while whisking continuously until dressing is creamy and smooth. Season with salt and pepper.

By Allrecipes Member

Ingredients

• ✓ lemon juice
• strawberry
• sugar
• white sugar
• heavy cream
• vanilla extract
• strawberry
• sugar

Instructions

1. 1 Prepare strawberry puree: Mix quartered strawberries and sugar in a 2-cup liquid measure or bowl. Let sit and macerate for 1 hour, stirring every 10 to 15 minutes. Use an immersion blender to blend into a smooth puree. Pass through a mesh strainer to remove seeds, if desired. Cover and refrigerate until needed.
2. 2 Prepare cream mixture: Combine sugar and cream in a saucepan. Set heat to medium-high and bring to a boil while whisking occasionally; be careful, since cream can easily boil over. Once cream just starts to boil, reduce heat to between medium and medium-low and maintain a steady simmer. Simmer for 5 minutes.
3. 3 Remove from the heat and whisk in vanilla, lemon juice, and 1/3 cup of the reserved strawberry puree until completely incorporated. Let cool for 10 to 15 minutes.
4. 4 While the cream is cooling, pour the remaining strawberry puree evenly into 4 dessert glasses.
5. 5 Pour the cooled cream mixture into the glasses. Wrap with plastic wrap and pop in the refrigerator until thoroughly chilled, 3 to 4 hours.
6. 6 Meanwhile, prepare topping: Toss diced strawberries and sugar together in a small bowl. Wrap with plastic wrap and chill alongside the strawberry dreams.
7. 7 When ready to serve, remove strawberry dreams and topping from the refrigerator. Stir the topping and spoon strawberries and any accumulated juices on top of each dream.

By John Mitzewich

Ingredients

• ✓ lemon juice
• white sugar
• cornstarch
• all-purpose flour
• cream cheese
• cottage cheese
• butter
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and halfway up the sides of a 9-inch springform pan.
2. 2 Mix together sugar, cornstarch, and flour; set aside.
3. 3 Combine cream cheese and cottage cheese; beat with an electric mixer at high speed until smooth and fluffy. Beat in softened butter. Gradually add sugar mixture, beating until combined.
4. 4 Add eggs one at a time, blending well and scraping down the bowl after each addition. Stir in lemon juice and vanilla and mix just until smooth. Pour batter into the prepared pan.
5. 5 Bake in the preheated oven for 1 hour and 10 minutes.
6. 6 Turn off the oven; let cheesecake rest in the oven with the door closed for 2 hours. Remove and cool on a wire rack. Chill for 4 hours or overnight.

By MISS ALIX

Ingredients

• ✓ lemon juice
• butter
• bread crumb
• egg
• white sugar
• almond
• cinnamon
• rum

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan or wide casserole dish and sprinkle with breadcrumbs.
2. 2 Beat eggs in a large bowl with an electric mixer until light and fluffy. Add sugar and beat in well. Stir in almonds and continue beating until batter is well combined. Add lemon juice, cinnamon, and rum, one after the other, beating until well combined. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

By Diana

Ingredients

• ✓ lemon juice
• butter
• sugar
• egg
• rum
• all-purpose flour
• cornstarch
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees (175 degrees C). Grease a 9x5 inch loaf pan.
2. 2 In a large bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, mixing well after each one. Stir in the rum, then mix in the flour and cornstarch. Pour into the prepared loaf pan.
3. 3 Bake for 1 hour and 15 minutes in the preheated oven, or until a knife inserted into the crown comes out clean. Cool for at least 10 minutes before removing from the pan.
4. 4 While the cake is baking, mix together the lemon juice and confectioners' sugar. When the cake comes out of the oven, poke with a long fork or knitting needle all over. Pour the glaze over the top,and let it soak in. Cut into slices to serve.

By MISS ALIX

Ingredients

• ✓ lemon juice
• self-rising flour
• cornmeal
• salt
• pepper
• milk
• egg
• vegetable oil
• beef cube steak

Instructions

1. 1 In a shallow bowl, stir together the flour, cornmeal, salt and pepper. In a separate shallow bowl, whisk together the milk and eggs using a fork.
2. 2 Heat oil in a large skillet over medium-high heat. The oil should completely cover the bottom of the skillet. While the oil heats, dip cube steaks into the egg and milk, then dip into the flour mixture, and shake off the excess. Place in the hot skillet.
3. 3 Fry steaks on each side until golden brown, then reduce the heat to medium and cook until well done. Do not cover. Drizzle with lemon juice before serving.

By Dianne