teaspoon lemon

Sprinkle with 1 teaspoon lemon juice and a pinch of pepper.

Sprinkle with 2 teaspoons lemon juice, and serve immediately.

Mix in flour, 2 teaspoons lemon zest, baking powder and salt.

Beat oil with uncooked egg white, 5 teaspoons lemon juice and vinegar.

Place over low heat, fold in 4 tablespoons parsley, add 2 teaspoons lemon juice and season to taste with salt.

In a medium saucepan, place fennel, bay leaves, thyme, 1 teaspoon lemon juice and just enough water to cover.

Whisk in 1 teaspoon lemon juice.

In a medium bowl, whisk together the egg yolk, 2 teaspoons lemon juice, mustard and a little salt.

In a small mixing bowl, dissolve the saffron in 2 teaspoons lemon juice; let sit for 10 minutes.

In food processor or blender beat cottage cheese, buttermilk and remaining 2 teaspoons lemon juice until smooth.

If it separates, add about 1/2 teaspoon lemon or lime juice, and blend on low speed for 2 seconds.

(For oily skin, add a teaspoon lemon juice to help absorb excess oil.)

Serve with 2 cups mixed greens and 1 teaspoon olive oil, 1 teaspoon lemon juice.

Add 4 1/2 teaspoons lemon juice, Tabasco and 1 1/2 tablespoons olive oil.

Add potatoes and another teaspoon lemon juice to pan with fennel, and mix with olive oil; set aside.

Add the shallots, salt, pepper, chives, tarragon, oil and 3 teaspoons lemon juice, and toss to coat.

Stir in the orange rind and one teaspoon lemon rind, the oatmeal and, if desired, raisins.

Stir in remaining 2 teaspoons lemon juice, 2 tablespoons of the brown sugar and the almond extract, nutmeg and cloves.

Raspberry Granita 6 cups fresh raspberries 1 cup water 3/4 cup sugar 4 to 5 teaspoons lemon juice.

An alternate Hollandaise preparation, which is faster and uses less butter: two egg yolks, one teaspoon lemon juice, and a pinch of salt, lightly blended.

Combine the egg, mayonnaise, chili sauce, olives, 1 tablespoon pickle, the onion, parsley and 1/2 teaspoon lemon juice in a mixing bowl and blend well.

Caramel Syrup Preparation time: 5 minutes Cooking time: 30 minutes 3 cups sugar 1/2 cup cold water 1/2 teaspoon lemon juice.

Lemony Carrots 8 ounces small peeled carrots 1 teaspoon reduced-sodium soy sauce 1 teaspoon lemon juice 1/2 teaspoon sugar.

Mix in 1 teaspoon minced mint, 2 teaspoons chopped scallion, and drizzle with 1 teaspoon olive oil and 1 teaspoon lemon juice.

Mesclun Salad 4 ounces mesclun or other assorted greens 1 teaspoon lemon juice 1 teaspoon red wine vinegar 2 teaspoons olive oil.