Recipes with lemon juice
5,002 recipes
Lemon Bread
Lemon quick bread with fresh lemon zest and chopped nuts, finished with a tart lemon glaze soaked in while still hot. Bright, tender, and easy to make.
Favourite Marinated Mushrooms
Marinated mushrooms simmer briefly in a tart bath of white wine, lemon juice, vinegar, and olive oil with shallots, garlic, and coriander. A chilled make-ahead appetizer ready in 40 minutes.
Fresh Mushroom Bisque
Fresh mushroom bisque with a full pound of mushrooms, half-and-half, egg yolk, and lemon juice. A rich, velvety cream soup ready in 25 minutes with no stock needed.
Orange Sponge
Orange sponge gelatin dessert made with fresh orange juice, lemon juice, and unflavored gelatin beaten until fluffy. A light, airy vintage dessert with no dairy and no baking.
Orange Poppy Seed Cake
Buttery orange poppy seed loaf cake with a citrus glaze. No leavener needed as five eggs provide all the lift. Best after ripening 1-2 days for deeper orange flavor.
Lemony Radish Salad
Lemony radish salad with 4 cups of thinly sliced radishes in a lemon-soy dressing with chives and parsley. A peppery, crunchy side that chills beautifully.
Sauteed Red Peppers
Grilled red pepper and tomato relish with fresh basil and lemon juice. A bright, smoky topping for grilled fish, especially tuna, with no added oil.
Punkin Butter
Pumpkin butter with brown sugar, orange juice, lemon zest, ginger, cinnamon, and cloves simmered until thick and spreadable. A fall breakfast spread for toast and English muffins.
Coconut-Pecan Pie
Coconut pecan pie with a buttery egg custard filling, flaked coconut, and chopped pecans baked in a flaky crust. A Southern-style pie with a lemon-vanilla twist and golden, chewy top.
Peanut Soup
Creamy peanut soup made with peanut butter, chicken broth, and sauteed onions, then pureed smooth. A rich Southern-style soup finished with cream and chopped peanuts.
Sour Cream Apple Pie #2
Sour cream apple pie folds tart apples into a vanilla custard, then bakes under a buttery almond topping. Tangy, creamy, crunchy on top, and refreshingly free of heavy spices.
Lemon Tea Cake
Buttery lemon tea cake with chopped pecans, soaked in a hot lemon zest and juice sauce while still warm. A tender, citrus-drenched cake with crunchy pockets of toasted nut.
Strawberry Leather
Strawberry fruit leather made with pureed berries, applesauce, and a hit of lemon juice. Slow-baked until it peels cleanly from the plastic for a chewy, naturally sweet snack you can roll up and stash for later.
Exquisite Lemon Cake
Two-layer lemon cake with a homemade lemon curd filling made from fresh lemon juice, zest, butter, and eggs. A classic from-scratch layer cake with a bright, tangy coating.
Oatmeal Crisps
Oatmeal crisps are thin, crackle-edged cookies pressed flat before baking for maximum crunch. Brown sugar, rolled oats, and a splash of soured milk give a deep caramel chew at the center and snap on every bite.
Strawberry Pie #1
Fresh strawberry pie with a homemade cornstarch glaze over 4 cups of whole berries in a flaky baked crust. A no-bake filling that sets up glossy and bright in just 20 minutes of hands-on work.
Lemon quick bread with fresh lemon zest and chopped nuts, finished with a tart lemon glaze soaked in while still hot. Bright, tender, and easy to make.
Marinated mushrooms simmer briefly in a tart bath of white wine, lemon juice, vinegar, and olive oil with shallots, garlic, and coriander. A chilled make-ahead appetizer ready in 40 minutes.
Fresh mushroom bisque with a full pound of mushrooms, half-and-half, egg yolk, and lemon juice. A rich, velvety cream soup ready in 25 minutes with no stock needed.
Orange sponge gelatin dessert made with fresh orange juice, lemon juice, and unflavored gelatin beaten until fluffy. A light, airy vintage dessert with no dairy and no baking.
Buttery orange poppy seed loaf cake with a citrus glaze. No leavener needed as five eggs provide all the lift. Best after ripening 1-2 days for deeper orange flavor.
Lemony radish salad with 4 cups of thinly sliced radishes in a lemon-soy dressing with chives and parsley. A peppery, crunchy side that chills beautifully.
Grilled red pepper and tomato relish with fresh basil and lemon juice. A bright, smoky topping for grilled fish, especially tuna, with no added oil.
Pumpkin butter with brown sugar, orange juice, lemon zest, ginger, cinnamon, and cloves simmered until thick and spreadable. A fall breakfast spread for toast and English muffins.
Coconut pecan pie with a buttery egg custard filling, flaked coconut, and chopped pecans baked in a flaky crust. A Southern-style pie with a lemon-vanilla twist and golden, chewy top.
Creamy peanut soup made with peanut butter, chicken broth, and sauteed onions, then pureed smooth. A rich Southern-style soup finished with cream and chopped peanuts.
Sour cream apple pie folds tart apples into a vanilla custard, then bakes under a buttery almond topping. Tangy, creamy, crunchy on top, and refreshingly free of heavy spices.
Buttery lemon tea cake with chopped pecans, soaked in a hot lemon zest and juice sauce while still warm. A tender, citrus-drenched cake with crunchy pockets of toasted nut.
Strawberry fruit leather made with pureed berries, applesauce, and a hit of lemon juice. Slow-baked until it peels cleanly from the plastic for a chewy, naturally sweet snack you can roll up and stash for later.
Two-layer lemon cake with a homemade lemon curd filling made from fresh lemon juice, zest, butter, and eggs. A classic from-scratch layer cake with a bright, tangy coating.
Oatmeal crisps are thin, crackle-edged cookies pressed flat before baking for maximum crunch. Brown sugar, rolled oats, and a splash of soured milk give a deep caramel chew at the center and snap on every bite.
Fresh strawberry pie with a homemade cornstarch glaze over 4 cups of whole berries in a flaky baked crust. A no-bake filling that sets up glossy and bright in just 20 minutes of hands-on work.
