Lemon vinaigrette: Whisk together 1/4 cup lemon juice, 1/4 cup olive oil, 1 teaspoon Dijon mustard, and 1 minced garlic clove. Season with salt and pepper to taste.
Lemon butter: Mix together 1/2 cup softened butter, 2 tablespoons lemon juice, 1 tablespoon lemon zest, and 1 minced garlic clove. Season with salt and pepper to taste.
Lemon herb pasta: Cook 8 ounces of pasta according to package directions. Toss with 2 tablespoons olive oil, 2 tablespoons lemon juice, 2 tablespoons chopped herbs, and salt and pepper to taste.
Lemon hummus: Blend together 1 can of drained chickpeas, 1/4 cup tahini, 1/4 cup lemon juice, 1 garlic clove, and salt and pepper to taste. Add water as needed to achieve desired consistency.
Lemon garlic shrimp: Heat pan over medium-high heat, add 1 pound of shrimp,1 minced garlic clove, 2 tablespoons of lemon juice, and salt and pepper to taste.
Lemon ricotta toast: Toast bread and spread 2 tablespoons of ricotta cheese on top. Drizzle with 1 tablespoon of lemon juice and sprinkle with lemon zest, salt, and pepper.
Lemon roasted vegetables: Toss chopped vegetables with 2 tablespoons of olive oil, 2 tablespoons of lemon juice, and salt and pepper to taste. Roast in the oven
Lemon chicken salad: Mix together shredded cooked chicken, 1/4 cup mayonnaise, 1 tablespoon lemon juice, 1 minced garlic clove, and salt and pepper to taste. Add chopped herbs and diced vegetablesas desired.
Lemon sorbet: Blend together 1 cup of water, 1/2 cup of sugar, 1/2 cup of lemon juice, and 1 tablespoon of lemon zest. Freeze in an ice cream maker according to manufacturer's instructions.