Recipes with lemon juice
5,002 recipes
Marinated Beef
Marinated beef kabobs with tri-color bell peppers and parboiled onions, broiled on skewers. A cumin and red pepper flake marinade with lemon juice and red wine vinegar.
Shrimp Scampi II
Shrimp scampi sauteed in butter with garlic, lemon juice, and a hit of Tabasco. Five minutes from pan to plate over angel hair pasta or rice. The classic Italian-American restaurant dish made faster than takeout.
Ripe Peach Pie
No-bake fresh peach pie with ripe peach wedges arranged in a swirl pattern, glazed with melted apricot preserves on a graham cracker crust. A summer dessert that lets perfectly ripe peaches do all the work.
Tomatoes, Mozzarella & Basil
Caprese-style spinach salad: ripe tomato wedges and fresh mozzarella cubes tossed with a basil, lemon, and olive oil dressing, then arranged over a bed of baby spinach. Light, summery, and fast.
Red Sockeye Salmon Special
Sockeye salmon dip with lemon, fresh dill, mayonnaise, and whipping cream. No cooking required. Serve with veggies, black bread, or potato skins.
Sweet Green Tomato Pie
Sweet green tomato pie: thin-sliced unripe tomatoes baked like fruit in a spiced, double-crust pie. Tart and tangy with cinnamon, nutmeg, and ginger, it tastes surprisingly like old-fashioned apple pie.
Minted Potato Salad
Mediterranean-style minted potato salad with olive oil, lemon juice, scallions, and parsley. No mayo, served chilled with warm pita bread on the side.
Magic Lemon Meringue Pie
Magic lemon meringue pie thickens sweetened condensed milk with fresh lemon juice and zest, then bakes under a billowing meringue cap. Tart, creamy, and ready in under an hour.
Warm Sweet Potato Salad
Roasted sweet potato salad with five-spice, watercress, toasted almonds, and tangy goat cheese for warm vegetable sides ready in 60 minutes.
Homemade Lemon Pasta With Butter & Pecans
Homemade lemon pasta made from scratch with lemon zest and juice in the dough, tossed with melted butter and pecans. Fresh, citrusy noodles that cook in under 2 minutes.
North Wood Clam Chowder
Minnesota-style clam chowder loaded with wild rice, potatoes, mushrooms, and cream. A Northwoods twist on New England chowder, finished with a splash of sherry before serving.
Strawberry Lemon Trifle
Strawberry lemon trifle with homemade genoise cake, lemon curd cream filling, kirsch-strawberry syrup, toasted almonds, and piped whipped cream. A showpiece French-style layered dessert.
Eggplant & Tomato Salad
Mediterranean eggplant and tomato salad with smoky roasted eggplant pulp layered under fresh tomato, dressed with olive oil, lemon juice, and chives. A 30-minute side dish.
Lemon-Berry Bread with Lemon Glaze
Lemon-berry bread with a tangy lemon glaze soaked into every slice. Fresh blueberries, bright citrus zest, and a poke-and-pour syrup finish make this quick loaf irresistible for brunch.
Mock Pink Lady
Mock Pink Lady mocktail blended with milk, lemon juice, grenadine, and sugar over ice. A creamy, frothy non-alcoholic drink with a rosy pink color ready in 5 minutes.
Cool Strawberry Soup
Chilled strawberry soup pureed with orange juice, spiced sugar syrup, and optional red wine. Strained silky smooth, served cold with a yogurt dollop. A summer starter.
Marinated beef kabobs with tri-color bell peppers and parboiled onions, broiled on skewers. A cumin and red pepper flake marinade with lemon juice and red wine vinegar.
Shrimp scampi sauteed in butter with garlic, lemon juice, and a hit of Tabasco. Five minutes from pan to plate over angel hair pasta or rice. The classic Italian-American restaurant dish made faster than takeout.
No-bake fresh peach pie with ripe peach wedges arranged in a swirl pattern, glazed with melted apricot preserves on a graham cracker crust. A summer dessert that lets perfectly ripe peaches do all the work.
Caprese-style spinach salad: ripe tomato wedges and fresh mozzarella cubes tossed with a basil, lemon, and olive oil dressing, then arranged over a bed of baby spinach. Light, summery, and fast.
Sockeye salmon dip with lemon, fresh dill, mayonnaise, and whipping cream. No cooking required. Serve with veggies, black bread, or potato skins.
Sweet green tomato pie: thin-sliced unripe tomatoes baked like fruit in a spiced, double-crust pie. Tart and tangy with cinnamon, nutmeg, and ginger, it tastes surprisingly like old-fashioned apple pie.
Mediterranean-style minted potato salad with olive oil, lemon juice, scallions, and parsley. No mayo, served chilled with warm pita bread on the side.
Magic lemon meringue pie thickens sweetened condensed milk with fresh lemon juice and zest, then bakes under a billowing meringue cap. Tart, creamy, and ready in under an hour.
Roasted sweet potato salad with five-spice, watercress, toasted almonds, and tangy goat cheese for warm vegetable sides ready in 60 minutes.
Homemade lemon pasta made from scratch with lemon zest and juice in the dough, tossed with melted butter and pecans. Fresh, citrusy noodles that cook in under 2 minutes.
Minnesota-style clam chowder loaded with wild rice, potatoes, mushrooms, and cream. A Northwoods twist on New England chowder, finished with a splash of sherry before serving.
Strawberry lemon trifle with homemade genoise cake, lemon curd cream filling, kirsch-strawberry syrup, toasted almonds, and piped whipped cream. A showpiece French-style layered dessert.
Mediterranean eggplant and tomato salad with smoky roasted eggplant pulp layered under fresh tomato, dressed with olive oil, lemon juice, and chives. A 30-minute side dish.
Lemon-berry bread with a tangy lemon glaze soaked into every slice. Fresh blueberries, bright citrus zest, and a poke-and-pour syrup finish make this quick loaf irresistible for brunch.
Mock Pink Lady mocktail blended with milk, lemon juice, grenadine, and sugar over ice. A creamy, frothy non-alcoholic drink with a rosy pink color ready in 5 minutes.
Chilled strawberry soup pureed with orange juice, spiced sugar syrup, and optional red wine. Strained silky smooth, served cold with a yogurt dollop. A summer starter.
