Recipes with lemon juice
5,002 recipes
Easy Poached Fish
Easy poached fish gently simmers fillets in a court-bouillon of water, white wine, lemon juice, sliced onion, peppercorns, allspice, and bay leaf. A lean, classic French method that keeps any fish moist and ready for sauces or salads.
Pasta with Uncooked Fresh Tomatoes Vinaigrette
Pasta tossed with raw fresh tomato vinaigrette of vine-ripened tomatoes, olive oil, lemon juice, basil, and parsley. A low-calorie no-cook summer sauce that comes together while the pasta boils.
Spinach Salad with Lemon Dressing
Spinach salad with a creamy blended lemon dressing made from sour cream, lemon juice, garlic, and paprika. A tangy, no-cook side salad ready in 10 minutes.
Sauteed Turkey with Citrus Currant Sauce
Sauteed turkey cutlets with a quick citrus currant pan sauce made from orange juice, lemon juice, currant jelly, and tarragon finished with butter.
Josehind Cake
Coconut sheet cake soaked in lemon syrup with a drizzled cream cheese frosting. A Middle Eastern-inspired dessert with shredded coconut, lemon zest, and a sweet syrup that keeps it incredibly moist.
The Ultimate Salad Dressing
Homemade salad dressing with garlic, oregano, red bell pepper, dry mustard, and white wine vinegar. A from-scratch vinaigrette loaded with fresh aromatics. 12 ingredients, 5 minutes.
Shrimp Du Jonghe
Shrimp de Jonghe, a classic Chicago dish of parboiled shrimp baked under a buttery herb and sherry bread crumb crust with tarragon, chervil, and garlic. Bubbly and golden.
Oranges with Maple Carmel
Fresh oranges drizzled with a quick maple caramel sauce made from brown sugar, maple syrup, and lemon juice. A light, elegant fruit dessert ready in minutes.
Shrimp Spread #1
Creamy shrimp spread blended with cream cheese, mayo, lemon juice, and dill. A quick food processor appetizer for crackers or rye bread, ready in minutes.
Salmon Ball
Salmon ball appetizer with cream cheese, horseradish, lemon juice, and onion, rolled in crushed pecans and parsley. A no-cook party spread ready after chilling.
Scallop Salad
Seared scallop salad on a bed of lettuce with julienned red pepper, enoki mushrooms, and fresh cilantro, dressed in a sesame-ginger lemon vinaigrette.
Orange'N Lemon Chicken Breasts
Orange and lemon chicken breasts marinated in garlic butter and lemon, then grilled and glazed with orange marmalade. A bright citrus chicken that works on grill or in the oven.
Red, White & Blue Berry Pie
Red, white, and blue berry pie with layered blueberries, cream cheese mousse, and raspberries in a gelatin-set filling. A no-bake patriotic dessert for the Fourth of July.
Strawberry Lemon Trifle ( Part 1 )
Strawberry lemon trifle layered with homemade genoise cake, lemon curd filling, kirsch-soaked strawberries, toasted almonds, and whipped cream.
Stuffed Lemon Eggs
Stuffed lemon eggs filled with yogurt, lemon zest, lemon juice, and hot sauce instead of mayo. Topped with a single caper for a lighter, tangier take on deviled eggs.
Sweet Potatoes Baked W. Lemon
Baked sweet potatoes glazed in a buttery lemon-nutmeg syrup until bubbling and caramelized. A bright, citrusy holiday side dish that pairs with ham, turkey, or roasted pork.
Easy poached fish gently simmers fillets in a court-bouillon of water, white wine, lemon juice, sliced onion, peppercorns, allspice, and bay leaf. A lean, classic French method that keeps any fish moist and ready for sauces or salads.
Pasta tossed with raw fresh tomato vinaigrette of vine-ripened tomatoes, olive oil, lemon juice, basil, and parsley. A low-calorie no-cook summer sauce that comes together while the pasta boils.
Spinach salad with a creamy blended lemon dressing made from sour cream, lemon juice, garlic, and paprika. A tangy, no-cook side salad ready in 10 minutes.
Sauteed turkey cutlets with a quick citrus currant pan sauce made from orange juice, lemon juice, currant jelly, and tarragon finished with butter.
Coconut sheet cake soaked in lemon syrup with a drizzled cream cheese frosting. A Middle Eastern-inspired dessert with shredded coconut, lemon zest, and a sweet syrup that keeps it incredibly moist.
Homemade salad dressing with garlic, oregano, red bell pepper, dry mustard, and white wine vinegar. A from-scratch vinaigrette loaded with fresh aromatics. 12 ingredients, 5 minutes.
Shrimp de Jonghe, a classic Chicago dish of parboiled shrimp baked under a buttery herb and sherry bread crumb crust with tarragon, chervil, and garlic. Bubbly and golden.
Fresh oranges drizzled with a quick maple caramel sauce made from brown sugar, maple syrup, and lemon juice. A light, elegant fruit dessert ready in minutes.
Creamy shrimp spread blended with cream cheese, mayo, lemon juice, and dill. A quick food processor appetizer for crackers or rye bread, ready in minutes.
Salmon ball appetizer with cream cheese, horseradish, lemon juice, and onion, rolled in crushed pecans and parsley. A no-cook party spread ready after chilling.
Seared scallop salad on a bed of lettuce with julienned red pepper, enoki mushrooms, and fresh cilantro, dressed in a sesame-ginger lemon vinaigrette.
Orange and lemon chicken breasts marinated in garlic butter and lemon, then grilled and glazed with orange marmalade. A bright citrus chicken that works on grill or in the oven.
Red, white, and blue berry pie with layered blueberries, cream cheese mousse, and raspberries in a gelatin-set filling. A no-bake patriotic dessert for the Fourth of July.
Strawberry lemon trifle layered with homemade genoise cake, lemon curd filling, kirsch-soaked strawberries, toasted almonds, and whipped cream.
Stuffed lemon eggs filled with yogurt, lemon zest, lemon juice, and hot sauce instead of mayo. Topped with a single caper for a lighter, tangier take on deviled eggs.
Baked sweet potatoes glazed in a buttery lemon-nutmeg syrup until bubbling and caramelized. A bright, citrusy holiday side dish that pairs with ham, turkey, or roasted pork.
