Recipes with lemon juice
5,002 recipes
Easy Orange Julius
Easy Orange Julius copycat blends orange juice with whipped topping mix and a splash of lemon for that frothy mall-classic foam. Four ingredients, one blender, served over ice.
Marinated Ginger Chicken
Marinated ginger chicken with lemon juice, soy sauce, and double ginger (fresh and ground) soaked overnight then grilled or broiled. Bold flavor, simple prep.
Potatoes with Spiced Chicken Topping
Baked potatoes topped with spiced chicken strips in a cinnamon-paprika gravy with toasted almonds and raisins. A Moroccan-inspired loaded potato dinner.
Salsa Cruda (La Times)
Fresh salsa cruda with tomatoes, jalapenos, onion, lime juice, and cilantro. A raw, no-cook Mexican salsa you can make in 10 minutes flat.
Rohkostsalat (Cabbage Fruit Salad with Sour-Cream)
A German salad, cabbage, apples and pineapple juice with a slightly sweetened sour cream dressing.
Rohkostsalat (Cabbage Fruit Salad with Sour-Cream)
A German salad, cabbage, apples and pineapple juice with a slightly sweetened sour cream dressing.
Scandinavian Rasberry Soup
Chilled Scandinavian raspberry soup, a silky cold fruit soup brightened with orange and lemon and a splash of white wine. Served cold over fresh orange sections with a swirl of sour cream and mint.
Turkey Waldorf Salad
Turkey Waldorf salad turns leftover roast turkey into a crisp, light meal with chopped apples, celery, green onions, and a tangy yogurt-mayo dressing brightened with lemon. The day-after-Thanksgiving lunch hero.
Cheesecake Pie
An easy cheesecake pie with a buttery graham crust, a smooth cream cheese filling, and a tangy sour cream topping baked right on top. Simpler than a springform cheesecake, just as creamy and rich.
Minature Cheesecakes
Miniature cheesecakes baked in a muffin tin with graham cracker crusts, lemon zest, and cream cheese filling. Individual portions, just six ingredients, and no water bath needed.
Sweet Fried Bannanas
Sweet fried bananas soaked in rum, lemon juice, and orange zest, dipped in a light egg white batter, and fried until golden. A Caribbean-inspired dessert served hot with sugar.
Raisin Oat Muffins
Raisin oat muffins made with blended oats instead of flour, egg whites, and skim milk. A hearty, lower-fat breakfast muffin with a tender crumb and plump raisins throughout.
Mediterranean Tomato & Onion Salad
Mediterranean tomato salad with Vidalia onions, fresh herbs, and lemon dressing. Cilantro and mint brighten this Middle Eastern side. Serve with pita or as falafel topping.
My Go-To Lemon Meringue Pie
My Go-To lemon meringue pie thickens with flour rather than cornstarch for a softer, custardy filling. High-heat meringue browning gives quick golden peaks over fresh lemon zest.
Fruity Frozen Yogurt
Homemade frozen yogurt with fresh fruit, orange juice, and egg whites beaten until fluffy. A no-churn, low-calorie frozen dessert you can make with any fruit.
Poached Raspberry Pears
Poached pears in a raspberry-apple juice sauce with lemon zest. An elegant, light fruit dessert served warm or chilled with a jewel-toned syrup that needs no added sugar.
Easy Orange Julius copycat blends orange juice with whipped topping mix and a splash of lemon for that frothy mall-classic foam. Four ingredients, one blender, served over ice.
Marinated ginger chicken with lemon juice, soy sauce, and double ginger (fresh and ground) soaked overnight then grilled or broiled. Bold flavor, simple prep.
Baked potatoes topped with spiced chicken strips in a cinnamon-paprika gravy with toasted almonds and raisins. A Moroccan-inspired loaded potato dinner.
Fresh salsa cruda with tomatoes, jalapenos, onion, lime juice, and cilantro. A raw, no-cook Mexican salsa you can make in 10 minutes flat.
A German salad, cabbage, apples and pineapple juice with a slightly sweetened sour cream dressing.
A German salad, cabbage, apples and pineapple juice with a slightly sweetened sour cream dressing.
Chilled Scandinavian raspberry soup, a silky cold fruit soup brightened with orange and lemon and a splash of white wine. Served cold over fresh orange sections with a swirl of sour cream and mint.
Turkey Waldorf salad turns leftover roast turkey into a crisp, light meal with chopped apples, celery, green onions, and a tangy yogurt-mayo dressing brightened with lemon. The day-after-Thanksgiving lunch hero.
An easy cheesecake pie with a buttery graham crust, a smooth cream cheese filling, and a tangy sour cream topping baked right on top. Simpler than a springform cheesecake, just as creamy and rich.
Miniature cheesecakes baked in a muffin tin with graham cracker crusts, lemon zest, and cream cheese filling. Individual portions, just six ingredients, and no water bath needed.
Sweet fried bananas soaked in rum, lemon juice, and orange zest, dipped in a light egg white batter, and fried until golden. A Caribbean-inspired dessert served hot with sugar.
Raisin oat muffins made with blended oats instead of flour, egg whites, and skim milk. A hearty, lower-fat breakfast muffin with a tender crumb and plump raisins throughout.
Mediterranean tomato salad with Vidalia onions, fresh herbs, and lemon dressing. Cilantro and mint brighten this Middle Eastern side. Serve with pita or as falafel topping.
My Go-To lemon meringue pie thickens with flour rather than cornstarch for a softer, custardy filling. High-heat meringue browning gives quick golden peaks over fresh lemon zest.
Homemade frozen yogurt with fresh fruit, orange juice, and egg whites beaten until fluffy. A no-churn, low-calorie frozen dessert you can make with any fruit.
Poached pears in a raspberry-apple juice sauce with lemon zest. An elegant, light fruit dessert served warm or chilled with a jewel-toned syrup that needs no added sugar.
