Recipes with lemon juice
5,002 recipes
Caribbean Bananas
Baked Caribbean bananas glazed with brown sugar, allspice, and lemon juice. A warm, caramelized tropical dessert ready in under 30 minutes.
Lighter Banana Bread
Lighter banana bread made with egg whites, buttermilk, and vegetable oil instead of butter. Nutmeg and cloves add warm spice to this lower-fat loaf that stays moist for days.
Shrimp Soup with Caesera Sauce
Casera Sauce is delicious anywhere the zing of cilantro and jalapeno is welcomed.
Herbed Zucchini-Pea Soup
Herbed zucchini-pea soup blends tender zucchini and shelled green peas with parsley, oregano, chervil, a touch of horseradish, and half-and-half. A chilled summer soup with a sneaky sharp finish.
Spicy Applesauce Mold
Spicy applesauce mold with cinnamon candies, nutmeg, and lemon juice sets into a shimmering gelatin dessert that's equal parts retro charm and warm autumn flavor.
Curry Honey Chicken
Curry honey chicken baked in a sauce of honey, Dijon mustard, soy sauce, and butter. An overnight marinated chicken breast dish served over rice with extra pan sauce.
Scaloppine Al Lemon
Scaloppine al limone: classic Italian pan-seared veal cutlets with a bright lemon pan sauce. Ready in under 40 minutes from six pantry ingredients. Restaurant-style results at home.
Whiskey Sour Sirloin
Whiskey sour marinated sirloin steak with bourbon, lemon juice, orange juice, and whole peppercorns. A cocktail-inspired marinade for grilling a thick-cut 2-inch steak.
Peach Salad
Fresh peach and kiwi fruit salad tossed with orange and lemon juice and topped with mint. A no-cook summer side that chills into a bright, juicy dessert or snack.
Tortilla Beef
Slow cooker shredded beef for tortillas made with round steak, garlic, lime juice, and marjoram. Fork-tender after 8 hours on low with just 10 minutes of prep.
Avgolemono
Avgolemono, the classic Greek egg-lemon soup with chicken broth and rice. Silky, tangy, and comforting with just four simple ingredients.
Lemon Sour Cream Pie with Whipped Cream
Lemon sour cream pie folds tangy sour cream into a stovetop lemon curd for a creamier, less sharp filling. Topped with whipped cream and lemon twists in a baked pastry shell.
Penne with Provencal Eggplant & Sweet Peppe
Penne with Provencal eggplant, slow-caramelized sweet peppers, garlic, and fresh basil in a lemony Italian-herb dressing. A meatless pasta bowl built on long, gentle cooking.
Chunky Guacamole
Chunky guacamole with diced avocado, fresh tomato, onion, and picante sauce. A no-mash, textured guacamole that chills overnight for deeper, melded flavor.
Lemony Cheesecake
No-bake lemon cheesecake with Neufchatel cheese, gelatin, and a graham cracker crust. A lighter, sugar-free cheesecake that sets in the fridge in 2 hours.
Red Clam Sauce
Red clam sauce with canned clams, tomato paste, lemon juice, rosemary, and thyme simmered for 15 minutes. A quick Italian-American pasta sauce served over linguine with parmesan.
Baked Caribbean bananas glazed with brown sugar, allspice, and lemon juice. A warm, caramelized tropical dessert ready in under 30 minutes.
Lighter banana bread made with egg whites, buttermilk, and vegetable oil instead of butter. Nutmeg and cloves add warm spice to this lower-fat loaf that stays moist for days.
Casera Sauce is delicious anywhere the zing of cilantro and jalapeno is welcomed.
Herbed zucchini-pea soup blends tender zucchini and shelled green peas with parsley, oregano, chervil, a touch of horseradish, and half-and-half. A chilled summer soup with a sneaky sharp finish.
Spicy applesauce mold with cinnamon candies, nutmeg, and lemon juice sets into a shimmering gelatin dessert that's equal parts retro charm and warm autumn flavor.
Curry honey chicken baked in a sauce of honey, Dijon mustard, soy sauce, and butter. An overnight marinated chicken breast dish served over rice with extra pan sauce.
Scaloppine al limone: classic Italian pan-seared veal cutlets with a bright lemon pan sauce. Ready in under 40 minutes from six pantry ingredients. Restaurant-style results at home.
Whiskey sour marinated sirloin steak with bourbon, lemon juice, orange juice, and whole peppercorns. A cocktail-inspired marinade for grilling a thick-cut 2-inch steak.
Fresh peach and kiwi fruit salad tossed with orange and lemon juice and topped with mint. A no-cook summer side that chills into a bright, juicy dessert or snack.
Slow cooker shredded beef for tortillas made with round steak, garlic, lime juice, and marjoram. Fork-tender after 8 hours on low with just 10 minutes of prep.
Avgolemono, the classic Greek egg-lemon soup with chicken broth and rice. Silky, tangy, and comforting with just four simple ingredients.
Lemon sour cream pie folds tangy sour cream into a stovetop lemon curd for a creamier, less sharp filling. Topped with whipped cream and lemon twists in a baked pastry shell.
Penne with Provencal eggplant, slow-caramelized sweet peppers, garlic, and fresh basil in a lemony Italian-herb dressing. A meatless pasta bowl built on long, gentle cooking.
Chunky guacamole with diced avocado, fresh tomato, onion, and picante sauce. A no-mash, textured guacamole that chills overnight for deeper, melded flavor.
No-bake lemon cheesecake with Neufchatel cheese, gelatin, and a graham cracker crust. A lighter, sugar-free cheesecake that sets in the fridge in 2 hours.
Red clam sauce with canned clams, tomato paste, lemon juice, rosemary, and thyme simmered for 15 minutes. A quick Italian-American pasta sauce served over linguine with parmesan.
