{"id":1509866,"date":"2022-03-10T08:14:34","date_gmt":"2022-03-10T13:14:34","guid":{"rendered":"http:\/\/www.tasteofhome.com\/?p=1509866"},"modified":"2023-07-25T18:15:26","modified_gmt":"2023-07-25T23:15:26","slug":"how-to-juice-lemons-without-cutting-them","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/how-to-juice-lemons-without-cutting-them\/","title":{"rendered":"This Hack Makes Juicing Lemons So Easy"},"content":{"rendered":"[dam-video dam-id=\"52417\" type_of_player=\"jw\" \/]\r\n\r\nLemons are one of those ingredients that we can't live without. They're an easy way to brighten up a heavy dish like stew<\/a>, their juice is essential for salad dressings or marinades<\/a> and we love the sweet-and-tangy vibe they bring to lemon desserts<\/a>. The only problem with lemon juice is that extracting it is a little messy. Things can get sticky after you cut one in half, and any leftovers are likely to dry out in the fridge.\r\n\r\nWe know about an easier way to juice a lemon<\/a> by tossing the whole thing into the food processor, but that method still requires knives and strainers. So when we saw Hoda Kotb try to show Jenna Bush Hager a viral TikTok hack on The Today Show<\/em> that promises to juice a lemon with nothing more than a barbecue skewer, we were intrigued.\r\nDoes This Lemon Hack Work?<\/h2>\r\nhttps:\/\/www.tiktok.com\/@johannawestbrook\/video\/6826064205666422021\r\n\r\nTo our complete and total amazement, this hack works! Poking a tiny hole in a lemon resulted in a thin stream of lemon juice that was free from seeds. Our hands, cutting boards and knives were clean, and we didn't need to use a citrus reamer or strainer. The best part: Because we only poked a tiny hole in the lemon, we were able to preserve the leftovers without them drying out. We stored the rest of the lemon<\/a> in an airtight bag and popped it in the fridge for access to fresh lemon juice all week long.\r\n\r\nUnfortunately, the hack didn't work as well with grapefruits, oranges or limes. The grapefruits were too large to squeeze, the oranges too soft and the lime too dense. But the lemons were just right<\/em>, making them the Goldilocks winner of this incredible hack.\r\nHow to Juice a Lemon Without Cutting It<\/h2>\r\nYou'll need:<\/strong><\/h3>\r\n\r\n \tA lemon<\/li>\r\n \tA clean skewer, knitting needle, chopstick or similar<\/li>\r\n<\/ul>\r\nStep 1: Roll the lemon<\/h4>\r\n\r\n\r\nRoll the lemon on the counter or cutting board. You don't need to use a ton of force here, just enough to loosen the membranes inside the lemon and release the juices.\r\nStep 2: Poke a hole in the lemon<\/h4>\r\n\r\n\r\nUsing the skewer, poke the non-stem end of the lemon\u2014the side that pops out a little bit. Push the skewer in at least an inch into the lemon. Be careful not to poke the skewer all the way through the lemon and poke your hand!\r\nStep 3: Squeeze and be amazed<\/h4>\r\n\r\n\r\nTurn the poked side of the lemon towards a bowl and squeeze to create a thin stream of lemon juice. Keep squeezing until you have enough juice.\r\n\r\nYou should get about two to three tablespoons of juice from a medium-sized lemon. Of course, a bigger lemon will yield more juice, and a smaller lemon, less.\r\nStep 4: Store the leftover lemon<\/h4>\r\n\r\n\r\nPlace the lemon in an airtight bag and store it in the refrigerator if it still has juice to give. Pull it out and give it a squeeze the next time you need a little lemon juice.\r\n\r\nAs a bonus, since the lemon isn't cut in half, you could still zest the lemon<\/a> without making a mess. Use both the juice and the zest to make this copycat Starbucks lemon loaf<\/a>!\r\nTips for Juicing Lemons<\/h2>\r\nHow do you choose the best lemons for juicing?<\/h3>\r\nGetting the most juice from a lemon starts with picking the best lemons at the grocery store.\r\n\r\nFirst, you'll want to look for lemons that are bright yellow with no green spots. Then, you'll test for firmness: Give them a (light) squeeze and there should be a little give. You don't want the lemons to be hard!\r\n\r\nPlus, by testing their firmness, you'll also be able to get an idea of how thick the lemon's skin is. Thinner skin is better for juicing, while thicker lemon skin is better for zesting.\r\n\r\nAfter you've considered color and firmness, pick up a few lemons of comparable size. Pick the one that's heaviest, because it'll have the most juice.\r\nDoes microwaving a lemon make it easier to juice?<\/h3>\r\nMicrowaving fruit before juicing is just one of many microwave tricks<\/a> that you should know. By tossing a whole lemon in the microwave for 10-20 seconds (depending on the size), you're breaking down the membranes and causing the cells to burst, therefore producing more juice.\r\n\r\nEven if you decide not to microwave your lemon, a room-temperature fruit will be easier to juice than a cold one\u2014so pull your lemons out of the fridge a while before you plan to juice them.\r\nDo you need to peel the lemon to juice it?<\/h3>\r\n\r\n\r\nThanks to this hack, no. When you poke the lemon with a chopstick or skewer, you're eliminating the need to peel or cut it open, saving yourself time, effort and a mess.\r\nWhat kinds of recipes are best for freshly squeezed lemon juice?<\/h3>\r\nFreshly squeezed lemon juice is very important for lemon dessert recipes<\/a> and homemade lemonade<\/a>. When the lemon juice is the star of the recipe, it's worth going the extra mile and squeezing your own fresh juice, as opposed to buying bottled lemon juice which can be bitter. If you don't have lemons to squeeze, it's a safer bet to use bottled lemon juice in savory citrus recipes<\/a>, like lemon chicken with orzo<\/a> or lemon scampi<\/a>.\r\n\r\n\t\t\t\n\t\t\t\tUse This Hack in These Lemon Recipes<\/div>\t\t\t\t\n\t\t\t\t\t<\/i>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t1 \/ 35<\/span>\n\t\t\t\t\t<\/i>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Sheet-Pan Lemon Garlic Chicken<\/a>Total Time<\/strong>: 1 hour + marinating\r\nMain Ingredients<\/strong>: Chicken thighs and drumsticks, garlic, lemon, baby red potatoes\r\nLevel<\/strong>: Beginner\r\n\r\nGo to Recipe<\/a><\/div><\/div>\r\n\r\nLemon juice makes the ideal acidic base for a zesty, herb-filled marinade. Round out this versatile sheet-pan dinner<\/a> with an easy side salad<\/a> and rice.\r\n\r\n\"Everyone needs an easy meal. Try this sheet-pan chicken with roasted potatoes for a simple and tasty meal guaranteed to please the whole family. If you use fresh lemon juice, garnish each serving with a little lemon zest for bright flavor.\" \u2014Recipe contributor Andrea Potischman, Menlo Park, California<\/em>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Lemon Bars<\/a>These delightful lemon bars have a wonderful tangy flavor, and they're always a hit. As a bonus, the color and shape make them a nice addition to a dessert platter.Go to Recipe<\/a><\/div><\/div>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Raspberry Lemon Cake<\/a>Total Time<\/strong>: 1 hour, 35 minutes + chilling and cooling\r\nMain Ingredients<\/strong>: Eggs, sugar, lemon, butter, vanilla, flour, cream cheese, raspberry jam\r\nLevel<\/strong>: Advanced\r\n\r\nGo to Recipe<\/a><\/div><\/div>\r\n\r\nRich homemade lemon curd, moist lemon cake and dreamy raspberry-lemon frosting come together in perfect harmony to form one showstopping treat. Given that poppy seeds pair so well with lemon desserts<\/a>, you could mix two tablespoons into the batter for added texture and color.\r\n\r\n\"Want a change from chocolate cake? Try this elegant lemon raspberry cake packed with refreshing citrus flavor, from the cake to the homemade lemon curd and creamy frosting. It won a blue ribbon at the Alaska State Fair and it's definitely a winner with me.\" \u2014Recipe contributor Shirley Warren, Thiensville, Wisconsin<\/em>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Lemon Dream Cheesecake<\/a>Total Time<\/strong>: 1 hour, 25 minutes + chilling\r\nMain Ingredients<\/strong>: Graham crackers, butter, sugar, cream cheese, lemon\r\nLevel<\/strong>: Intermediate\r\n\r\nGo to Recipe<\/a><\/div><\/div>\r\n\r\nTo avoid cracks in your cheesecake<\/a>, be careful not to overbake. You want the center to be almost<\/em> set. We recommend lightly greasing the springform pan with butter or cooking spray, even if it already has a nonstick coating, so the cake comes out perfectly intact.\r\n\r\n\"Light and creamy, this lemon cheesecake recipe is just the thing for a spring or summer day.\" \u2014Recipe contributor Bonnie Jost, Manitowoc, Wisconsin<\/em>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Garlic-Lemon Shrimp Linguine<\/a>Total Time<\/strong>: 30 minutes\r\nMain Ingredients<\/strong>: Linguine, shrimp, garlic, lemon, parsley\r\nLevel<\/strong>: Beginner\r\n\r\nGo to Recipe<\/a><\/div><\/div>\r\n\r\nA tangy trifecta of lemon pepper seasoning, zest and juice complement the succulent shrimp in this pasta. Cooking shrimp recipes<\/a> with olive oil and butter keeps them juicy and tender.\r\n\r\n\"The Cheesecake Factory has an extensive menu, but I always seem to order their delicious fresh and citrusy Lemon-Garlic Shrimp with pasta. I'd enjoyed it enough times that I was confident I could reproduce it to share with friends and family. I think I hit it spot on! When I have fresh basil from the garden I use that instead of parsley.\" \u2014Recipe contributor Trisha Kruse, Eagle, Idaho<\/em>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>World's Best Lemon Pie<\/a>Total Time<\/strong>: 1 hour + chilling and cooling\r\nMain Ingredients<\/strong>: Pie dough, sugar, flour, egg, butter, lemon\r\nLevel<\/strong>: Advanced\r\n\r\nGo to Recipe<\/a><\/div><\/div>\r\n\r\nYou can make this airy, decadent dessert with premade pie crust<\/a> from the store or make your own using our go-to pie crust recipe<\/a>. We even like using a graham cracker crust<\/a> for a bit of golden nuttiness.\r\n\r\n\"Mother's pies were always so memorable, with tender, flaky crusts. In summer the order of the day was lemon meringue!\" \u2014Recipe contributor Phyllis Kirsling, Junction City, Wisconsin<\/em>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Limoncello Tiramisu<\/a>Brighten up dessert with our light, vibrant limoncello tiramisu. Its filling is made with limoncello-spiked lemon curd, mascarpone cheese and whipping cream.Go to Recipe<\/a><\/div><\/div>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Lemon Herbed Salmon<\/a>Total Time<\/strong>: 30 minutes\r\nMain Ingredients<\/strong>: Bread crumbs, salmon, garlic, parsley, Parmesan cheese, lemon, butter\r\nLevel<\/strong>: Beginner\r\n\r\nGo to Recipe<\/a><\/div><\/div>\r\n\r\nHerby bread crumbs mixed with lemon zest and Parmesan make a savory crust for salmon (and just about any other fish). Choose one of our fantastic side dishes for salmon<\/a> to serve alongside the main course.\r\n\r\n\"We sometimes send our Washington salmon all the way to Michigan for my sister to use in this family-favorite dish! The tasty topping can be used on other types of fish as well. Fresh thyme from your garden really sparks the flavor.\" \u2014Recipe contributor Perlene Hoekema, Lynden, Washington<\/em>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Lemon Mushroom Chicken<\/a>Total Time<\/strong>: 30 minutes\r\nMain Ingredients<\/strong>: Chicken breast, flour, butter, chicken broth, mushrooms, lemon\r\nLevel<\/strong>: Beginner\r\n\r\nGo to Recipe<\/a><\/div><\/div>\r\n\r\nLemon juice, sliced mushrooms, broth and the crispy bits from chicken breasts create a restaurant-worthy pan sauce you'll want to spoon over everything. Serve sides that can sop up the bright yet earthy flavors, like mashed potatoes or egg noodles.\r\n\r\n\"There's a lot of flavor in this dish. The best part? It doesn't seem light at all!\" \u2014Recipe contributor Carrie Palmquist, Canova, South Dakota<\/em>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Steamed Lemon Broccoli<\/a>Total Time:<\/strong> 20 minutes\r\nMain Ingredients:<\/strong> Broccoli, butter, onion, celery, garlic, lemon\r\nLevel:<\/strong> Beginner\r\n\r\nGo to Recipe<\/a><\/div><\/div>\r\n\r\nThis is one of the simple broccoli recipes<\/a> we always fall back on. Steaming broccoli until it's bright green and crisp-tender and then tossing it into a garlicky butter sauce with fresh lemon results in a gorgeous\u2014and quick\u2014side dish. Even picky eaters at the table will love it.\r\n\r\n\"I first tried this sunny side dish because it seemed to be a fresh, nutritious and easy combination. Now it's the only way my husband will eat broccoli. I love to pair it with grilled meat on hot days.\" \u2014Recipe contributor Michelle Hanson, Oacoma, South Dakota<\/em>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Lemon Roasted Red Potatoes<\/a>Total Time<\/strong>: 50 minutes\r\nMain Ingredients<\/strong>: Small red potatoes, lemon, thyme, garlic sauce\r\nLevel<\/strong>: Beginner\r\n\r\nGo to Recipe<\/a><\/div><\/div>\r\n\r\nTender, earthy roasted potatoes are a wonderful vehicle for absorbing lemon-garlic goodness. Add even more lemony punch by mixing a teaspoon of lemon zest into the sauce.\r\n\r\n\"I like trying out new recipes on my boyfriend, and he's always willing to taste-test. The lemon juice and thyme give these golden potatoes fabulous flavor.\" \u2014Recipe contributor Sally Sue Campbell, Greenville, Tennessee<\/em>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Blueberry Lemon Cake<\/a>Total Time<\/strong>: 45 minutes\r\nMain Ingredients<\/strong>: Butter, sugar, lemon, blueberries, cake mix, whipped cream\r\nLevel<\/strong>: Beginner\r\n\r\nGo to Recipe<\/a><\/div><\/div>\r\n\r\nA great trick for jazzing up boxed yellow cake mix is working in citrus zest and berries, like we do in this recipe. You can use fresh or frozen blueberries; if you use frozen, don't thaw them. (Here's how to freeze blueberries<\/a> so you'll always have them on hand.)\r\n\r\n\"I always set aside some of my fresh-picked blueberries to make this tender lemon blueberry cake. Using cake mix makes it a quick and easy dessert.\" \u2014Recipe contributor Leona Luecking, West Burlington, Iowa<\/em>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Lemon Chess Pie<\/a>Total Time<\/strong>: 50 minutes + chilling\r\nMain Ingredients<\/strong>: Pie crust, eggs, sugar, lemon, butter, flour\r\nLevel<\/strong>: Beginner\r\n\r\nGo to Recipe<\/a><\/div><\/div>\r\n\r\nMaking pie crust from scratch might seem daunting, but once you get the hang of it, you'll be able to whip up the flaky foundation for so many homemade pies<\/a>, including this rich lemon chess pie. Of course, there's no shame in using premade crusts when you're in a pinch or want dessert ASAP.\r\n\r\n\"This bright and creamy lemon chess pie cuts beautifully and has a smooth texture. It's one of my favorites.\" \u2014Recipe contributor Hannah LaRue Rider, East Point, Kentucky<\/em>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Fried Lemon-Pepper Wings<\/a>Total Time<\/strong>: 30 minutes\r\nMain Ingredients<\/strong>: Chicken wings, flour, butter, lemon-pepper seasoning, parsley\r\nLevel<\/strong>: Beginner\r\n\r\nGo to Recipe<\/a><\/div><\/div>\r\n\r\nThese zesty, perfectly tender chicken wings are flavorful enough on their own, but why not go all in and serve with creamy homemade ranch dressing<\/a>? Round out the menu with crunchy crudit\u00e9s<\/a>\u00a0and your game day spread is complete.\r\n\r\n\"These lemon-pepper wings are perfect for game day. Try these out if you've been stuck in a chicken wing rut. Add grated lemon zest to the butter mixture if you want a more pronounced lemon flavor.\" \u2014<\/em>Taste Recipes Test Kitchen<\/em>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Lemon Ricotta Pancakes<\/a>Total Time<\/strong>: 30 minutes\r\nMain Ingredients<\/strong>: Rhubarb, brown sugar, flour, ricotta cheese, milk, lemon\r\nLevel<\/strong>: Beginner\r\n\r\nGo to Recipe<\/a><\/div><\/div>\r\n\r\nFor a thoroughly impressive brunch spread, serve these light, creamy ricotta pancakes with lemon garnish and lots of rhubarb sauce. If you can't get your hands on rhubarb to make the sauce, fold frozen raspberries into the pancake batter for that hit of tartness.\r\n\r\n\"I'm a firm believer that rhubarb recipes cannot be too plentiful. Here, it is featured in the sauce for lovely lemon pancakes. These are yummy for brunch.\" \u2014Recipe contributor Marilyn Rodriguez, Spark, Nevada<\/em>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Lemon Sheet Cake<\/a>Total Time<\/strong>: 30 minutes + cooling\r\nMain Ingredients<\/strong>: Lemon cake mix, eggs, lemon pie filling, cream cheese, butter\r\nLevel<\/strong>: Beginner\r\n\r\nGo to Recipe<\/a><\/div><\/div>\r\n\r\nIf you don't already have a can of lemon pie filling in your pantry, we recommend you stock up\u2014<\/em>if only for this rich, fluffy lemon dessert<\/a>. We like to top this quick sheet cake with homemade whipped cream<\/a> and candied lemon slices.\r\n\r\n\"Lemon pie filling lends a splash of citrus flavor to a convenient cake mix, and a rich cream cheese frosting gives it sweetness. My family likes this lemon sheet cake cold, so I cut it into squares and freeze it before serving.\" \u2014Recipe contributor Alyce Dubisar, North Bend, Oregon<\/em>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Air-Fryer Chicken Thighs<\/a>Total Time<\/strong>: 20 minutes\r\nMain Ingredients<\/strong>: Bone-in chicken thighs, spices\r\nLevel<\/strong>: Beginner\r\n\r\nGo to Recipe<\/a><\/div><\/div>\r\n\r\nJuicy on the inside and crispy on the outside, these herby chicken thighs are one of our favorite air-fryer recipes<\/a>. We find bone-in chicken thighs work best for this recipe, but you could substitute boneless. Just bear in mind that they won't take as long to cook.\r\n\r\n\"This air-fryer chicken thighs recipe creates meat that is crispy on the outside but super juicy on the inside. The paprika and garlic seasoning blend comes through beautifully.\" \u2014<\/em>Taste Recipes Test Kitchen<\/em>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Lemon-Garlic Cream Fettuccine<\/a>Total Time<\/strong>: 40 minutes\r\nMain Ingredients<\/strong>: Lemon, parsley, garlic, fettuccine, plum tomatoes\r\nLevel<\/strong>: Intermediate\r\n\r\nGo to Recipe<\/a><\/div><\/div>\r\n\r\nCream cheese is the secret ingredient in this luscious lemony pasta dish, as it binds all the flavors together and coats each strand of fettuccine. To round out the meal, top this pasta with buttery grilled shrimp<\/a> and serve with a bright green side salad<\/a>.\r\n\r\n\"I've been making this lemony pasta for the family for years. It's both simple and indulgent enough to make it a go-to recipe.\" \u2014Recipe contributor Anne Miller, Glenfield, New York<\/em>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Lemon Snowflakes<\/a>Total Time<\/strong>: 40 minutes\r\nMain Ingredients<\/strong>: Lemon cake mix, whipped topping, egg, confectioners' sugar\r\nLevel<\/strong>: Intermediate\r\n\r\nGo to Recipe<\/a><\/div><\/div>\r\n\r\nIf you haven't been using boxed cake mix to make cookies, get on board! These four-ingredient snowflake treats are festive, fun and customizable. Try mixing chopped walnuts into the batter or experimenting with other flavors of cake mix.\r\n\r\n\"You'll need just four ingredients to make these delightful lemon snowflake cookies. Confectioners' sugar highlights the cracked tops to give them their snowflake appearance.\" \u2014Recipe contributor Linda Barry, Dianna, Texas<\/em>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Lemon Sour Cream Pound Cake<\/a>Total Time<\/strong>: 1 hour, 15 minutes + cooling\r\nMain Ingredients<\/strong>: Butter, sugar, eggs, lemon, sour cream\r\nLevel<\/strong>: Beginner\r\n\r\nGo to Recipe<\/a><\/div><\/div>\r\n\r\nThis picture-worthy lemon Bundt is the star of any dessert table it's on. For an extra pop of texture, mix poppy seeds into the batter. We also like to serve this with fresh raspberries and a dollop of homemade whipped cream<\/a>.\r\n\r\n\"Everyone raves about this pretty lemon sour cream pound cake\u2014and it sure doesn't last long with my family. It also freezes beautifully, so why not make two and pop one into the freezer for another day?\" \u2014Recipe contributor Annettia Mounger, Kansas City, Missouri<\/em>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Lemon Bread<\/a>Total Time<\/strong>: 50 minutes + cooling\r\nMain Ingredients<\/strong>: Butter, sugar, eggs, lemon, flour, milk\r\nLevel<\/strong>: Beginner\r\n\r\nGo to Recipe<\/a><\/div><\/div>\r\n\r\nPaired with lemon juice and zest, lemon extract brings even more sunshine to this loaf. There are plenty of ways to use up a bottle of lemon extract<\/a> so it doesn't sit in your pantry untouched for months.\r\n\r\n\"I often bake this sunshiny-sweet lemon bread when company's due. It has a loaf-like texture.\" \u2014Recipe contributor Kathy Scott, Lingle, Wyoming<\/em>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Tangy Lemon Chiffon Pie<\/a>Total Time<\/strong>: 1 hour, 5 minutes + chilling and cooling\r\nMain Ingredients<\/strong>: Pie dough, sugar, eggs, lemon, heavy cream\r\nLevel<\/strong>: Intermediate\r\n\r\nGo to Recipe<\/a><\/div><\/div>\r\n\r\nServed chilled, this airy, decadent pie is a must-try dessert on a hot day. Deck out the topping with a chocolate drizzle, raspberries or blueberries.\r\n\r\n\"This lemon chiffon pie is so easy to make, you can put it together in no time at all. And it's impressive enough to share with guests!\" \u2014<\/em>Taste Recipes Test Kitchen<\/em>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/a><\/div>Air-Fryer Asparagus<\/a>Total Time<\/strong>: 20 minutes\r\nMain Ingredients<\/strong>: Lemon, garlic, asparagus, Parmesan\r\n