VOTE AT THESE COOKING WEB RINGS
| BAKED LEMON POTATO | |
| CHIVES & LEMON SPREAD | |
| LEMONADE | Lemonade for 100 using sugar, fresh lemon juice, pineapple juice, sliced oranges & water |
| LEMONADE 2 | |
| LEMONADE 3 | |
| LEMON BROCCOLI | |
| LEMON BUTTER 2 | |
| LEMON BUTTER 3 | |
| LEMON BUTTER SPREAD | |
| LEMON CHEESE CAKE | |
| LEMON COOKIES | |
| LEMON PILAF | |
| LEMON SALMON | |
| LEMON TOMATO SALSA | |
| LEMON VINAIGRETTE | |
| ROSEMARY LEMONADE | |
| NUT CAKE | |
| RED SLIPPER | |
| STUFFED APPLE |
JUICING:
 | A lemon at room temperature will yield more juice than if cold. |
| Before juicing, press down firmly & roll the lemon on the kitchen counter to break up the pulp. |
| If the lemon is very cold, you can microwave it for a few seconds before squeezing. |
FREEZING:
| Freeze the juice in ice cube trays, when frozen save the cubes in a plastic bag (squeeze out as much air as possible). |
| Grate lemon zest, seal tightly in plastic bags & freeze. |