Recipes with lemon juice

Thin crepes filled with sliced bananas tossed in lemon juice, nutmeg, and cinnamon sugar, then dusted with powdered sugar. A warm, citrusy brunch treat ready in 20 minutes.

A chilled shrimp and vermicelli salad loaded with peas, green onions, dill pickles, hard-boiled eggs, and bell pepper in a tangy sour cream and mustard dressing. A hearty make-ahead salad that feeds a crowd.

Restaurant-style penne in a rich coconut-curry cream sauce with crab and broiled scallops, finished with spiced tomato chutney and fresh basil. A showstopper fusion dish.

Thai mushroom satay with Chinese mushrooms spiral-cut onto skewers, marinated in lemongrass and galangal, grilled and served with a rich coconut peanut sauce.

A bold seafood marinade and grilling sauce with coffee liqueur, citrus, hot sauce, fresh ginger, and dill. Shake it up in a jar and let it transform any fish on the grill.

A tropical rum cocktail blending dark rum, coconut rum, banana liqueur, and fresh fruit juices with a splash of grenadine and honey. Island vibes in every sip.

Golden saffron rice baked with shrimp, tomatoes, white wine, and beer in an earthenware casserole. A festive Spanish-style one-pot meal for any gathering.

Raisin-studded sweet bread baked in coffee cans pairs with rich farmer cheese spread studded with cherries and nuts for a stunning Eastern European Easter centerpiece tradition.

A show-stopping layered meringue cake with toasted almond dacquoise, caramel-orange buttercream filling, and glazed orange slices. A French patisserie masterpiece for special occasions.

Austrian Mozart cookies with a buttery shortbread base, apricot rum filling, and confectioners sugar. Elegant sandwich cookies with a ring-and-circle design.

Chocolate mocha sponge cake bakes a tender egg-yolk-lifted cocoa cake in a tube pan, then layers it with a coffee-spiked vanilla pudding buttercream. Three-layer mocha tea cake with vintage charm.

Mexican octopus salad with kidney beans, corn, and red bell pepper in a spicy chile-cumin-oregano dressing. Tender octopus tossed cold with bold Southwestern flavors.

A lighter Caesar salad with cheese tortellini and steamed asparagus tossed in a lemony anchovy dressing. Ready in 30 minutes with fresh Parmesan on top.

This simple fruit salad works at the start of the meal or as a dessert. The fruit is lightly glazed with either a simple syrup or agave syrup. Ginger, a bit of lemon, and some savory thyme which pairs amazingly with summer fruits accents the tartness of the berries and the sweetness of the stone fruit.

Open-faced grilled vegetable sandwich on walnut bread with hummus-tahini spread, shallot-Dijon vinaigrette, portobello, fennel, zucchini, and bell peppers. Vegetarian Mediterranean.

Pink tartar sauce with mayo, sweet relish, grainy Dijon mustard, and lemon juice. A four-ingredient no-cook condiment for fried fish, shrimp, or crab cakes.