tablespoon lemon

Place in bowl of water with 1/2 tablespoon lemon juice.

When it gets quite thick, whisk in 1 tablespoon lemon juice.

Place the bottoms in cold water to which you have added a tablespoon lemon juice.

Stir in 2 tablespoons lemon juice, the chicken and vegetables.

Mix in 1 tablespoon lemon juice and the vanilla.

Add 2 tablespoons lemon juice, then pulse in sparkling water or seltzer.

To assemble, spread about 1 tablespoon lemon curd on a crepe.

Add squash, wine, honey and 1 tablespoon lemon juice.

Add the remaining 2 tablespoons lemon juice and season to taste with salt and pepper.

Place in food processor with 4 tablespoons sugar and 1 tablespoon lemon juice, and process.

Whisk in one tablespoon lemon juice and one tablespoon water.

Mix 2 tablespoons lemon juice in a bowl of cool water, and submerge salsify.

Season the fillets with Worcestershire sauce, 2 tablespoons lemon juice, salt and white pepper.

Add 3 tablespoons lemon juice and the almonds and pulse to coarsely chop.

Toss with 1 tablespoon lemon juice and 1 1/2 tablespoons olive oil.

Combine the shallot, 1 tablespoon lemon juice and * teaspoon salt in a small bowl.

Remove the pan from the heat, stir in two tablespoons lemon juice and season with salt and pepper.

In bowl whisk 4 tablespoons lemon juice with confectioners' sugar; drizzle on scones.

Remove artichoke slices from water and dry, then toss with olive oil and 1 tablespoon lemon juice.

Add eggs and 3 tablespoons lemon juice, and beat until well combined, scraping down bowl once or twice as necessary.

Pour vinegar, then 5 tablespoons lemon oil over mâche, and toss gently until well mixed.

Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly.

Stir in the remaining garlic, 6 tbsp of the olive oil and 1-2 tbsp lemon juice to taste.

Add 1 tablespoon lemon juice, taste and then gradually add enough more to make the sauce piquant but not too acidic.

For glaze, combine confectioners' sugar and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth.