cup lemon AmE

Whisk in the remaining 1/2 cup lemon juice and parsley.

In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla.

Serve over 1 2 cup lemon sorbet, if desired.

Serve the ribs with a light drizzle of 1/2 cup lemon juice, hot sauce and salt to taste.

For each serving, fill a tall glass with ice and top with 1/3 cup lemon herb liquid.

Add 1/2 cup lemon juice to pan and cook over high heat until it glazes the pan.

In a small nonreactive saucepan, combine 1/2 cup lemon juice and the lemon zest.

Pour over remaining 1/4 cup olive oil and remaining 1/4 cup lemon juice.

Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.

Pour syrup into a pitcher, and add 1 cup cherry juice, 1 cup lemon juice and 2 cups water.

Lemon Sauce Total time: 15 minutes 1/2 cup butter 1 cup lemon juice 1 egg, beaten.

Combine 1/3 cup extra virgin olive oil with about 1/3 cup lemon juice and the mustard and minced shallot.

My method for disposal for lemon juice: Add 6.5 cups of water to 1 cup lemon juice, introduce 1 cup sugar, stir well and serve over ice.

Blackberry Lemonade Adapted from Rita Dever 1/2 cup blackberries 1/3 cup lemon juice 4 tablespoons sugar 1 cup ice water.

Sherried Pears Total time: 1 hour 12 ripe pears 1/3 cup lemon juice 2 quarts water 1 cup sugar 1 cup sliced almonds 3 cups sweet sherry.

Lemon-Chili Green Sauce (Adapted from Wild Ginger, Seattle ) 4 small green bird chilies (see note) 3 to 4 cloves garlic 1 tablespoon cilantro leaves 1/4 cup lemon juice.

Preserved Lemons With Cardamom and Bay Leaves 6 medium-size lemons 1/2 cup kosher salt 1 tablespoon cardamom pods 3 bay leaves 1 cup lemon juice, or more if needed.

Grapefruit-and-Meyer-Lemon Marmalade 5 pounds grapefruit, rinsed 5 Meyer lemons or small regular lemons, rinsed 1/2 cup lemon juice (from 2 to 3 additional lemons) 2 1/2 pounds sugar.

Peaches in Orange Liqueur 2 pounds peaches 1/4 cup butter 1/2 to 1 cup sugar 1/2 cup orange liqueur 1/4 cup lemon juice 1/2 cup slivered almonds.

WATERCRESS SAUCE 1 bunch watercress (reserve 4 to 5 sprigs for garnish) 1 egg yolk 1/8 cup lemon juice Salt and pepper to taste 1 cup olive oil.

PEACH PRESERVES Time: 1 3/4 hours 6 1/2 pounds ripe freestone peaches, pitted, sliced into wedges 1 1/2 cups sugar 1/3 cup lemon juice 1 tablespoon freshly grated ginger.

Helen Hoie's Braised Brussels Sprouts Preparation time: 15 minutes Cooking time: 35 minutes 1 quart brussels sprouts 8 tablespoons butter * Salt and freshly ground black pepper to taste 1/4 cup lemon juice 1 pound fresh mushrooms, sliced.

Serves 6 Ingredients: 1 1/2 cups sugar, 1 3/4 cups water, 1 tbsp grated grapefruit zest, 1 1/4 cups freshly squeezed pink grapefruit juice, 1/4 cup lemon juice, 1 egg white Combine sugar, grapefruit zest, and water.

Marinated Hamburgers 2 pounds ground beef round 6 fresh bay leaves, crumpled 8 cloves garlic, minced 2 1/2 cups dry white wine 1/2 cup lemon juice 2 tablespoons red wine vinegar 1 tablespoon extra virgin olive oil Salt and freshly ground black pepper to taste.

Holiday Puffs Total time: 25 minutes 1 egg 1/2 cup buttermilk (or 1/4 cup milk mixed with 1/4 cup vinegar) 5 teaspoons baking soda 1/2 teaspoon vanilla 1 cup lemon juice (fresh is best) 1/2 cup sugar 3/8 cup all-purpose flour 1.