Recipes with lemon juice
5,002 recipes
Cabbage Fruit Salad with Sour Cream Dressing
Cabbage fruit salad with a tangy sour cream dressing, diced apples, and raisins. A no-cook slaw tossed in pineapple juice and lemon for a sweet, creamy crunch that chills beautifully.
Barbecued Tempeh
Barbecued tempeh baked in a homemade molasses-mustard sauce with cumin, coriander, and cayenne. A hearty vegetarian main served over rice or stuffed in pita.
Amazing Apple Ring Fritters
Apple ring fritters with a light egg-white-folded batter for crisp lacy edges, fried golden and dusted with powdered sugar for a 40-minute homemade dessert.
Passover Rhubarb Cobbler
Passover-friendly rhubarb cobbler with raspberries and a matzo meal crumble topping. Tart, fruity, and bubbling with a golden, nutmeg-scented crust. No flour needed.
Broiled Sesame Trout
Broiled rainbow trout marinated in lemon juice, basted with toasted sesame seed butter. A simple, elegant whole fish preparation with just 6 ingredients and golden, nutty flavor.
Favorite Spinach & Lentil Soup
Greek spinach and lentil soup brightened with lemon, cumin, and coriander. A vegan, gluten-free one-pot meal that's earthy, tangy, and ready for a drizzle of olive oil at the table.
Cold Avocado Soup
Cold avocado soup blended with half-and-half, chicken broth, and lemon juice until silky smooth. A no-cook, 15-minute chilled soup that's creamy, refreshing, and rich.
Veal Chops in Spicy Sauce
Veal chops in spicy sauce: braised with cumin, saffron, coriander, and cayenne, then finished with a cool cucumber-yogurt spoon sauce. Warm spice meets bright tang in one Dutch oven.
Apple Nut Salad
A refreshing molded salad to accompany holiday foods.
Fresh Berry Tarts
Fresh berry tarts: a pair of giant 10x15 inch sheet tarts with vanilla cream over sweet pie crust, one tart piled with glazed cherries, the other with glossy blueberries.
Perfect Fish & Chips
British-style fish and chips with sole fillets in a yeast-and-beer batter, deep-fried to a crisp golden shell. The double-leavening technique produces the lightest crust possible.
Orange-Jicama Salads
Orange and jicama salad with sliced avocado over mixed greens, dressed with a tangy orange-lemon vinaigrette. A bright, crisp, Mexican-inspired side salad for tacos or grilled fish.
Tex-Mex Dip
Layered Tex-Mex dip with bean dip, guacamole, taco-seasoned sour cream, tomatoes, olives, and sharp cheddar. A no-cook party platter that feeds a crowd in 15 minutes.
Chicken Marinade
Chicken marinade with soy sauce, lemon juice, brown sugar, fresh ginger, and garlic. Seven ingredients, bold Asian-inspired flavor, and just 5 minutes to mix. Great for grilling or baking.
Werewolf in the Waldorf Salad
A Halloween Waldorf salad shaped like a werewolf with carrot fangs, alfalfa sprout fur, and radish eyeballs. Crisp apples, walnuts, and raisins in a creamy dressing kids love.
Sauteed Scallops on Red Pepper Sauce
Sauteed scallops over red pepper yogurt sauce deliver a light, elegant dinner in 30 minutes. Seared sea scallops deglazed with vermouth and lemon, plated on a cool coriander-spiked sauce.
Cabbage fruit salad with a tangy sour cream dressing, diced apples, and raisins. A no-cook slaw tossed in pineapple juice and lemon for a sweet, creamy crunch that chills beautifully.
Barbecued tempeh baked in a homemade molasses-mustard sauce with cumin, coriander, and cayenne. A hearty vegetarian main served over rice or stuffed in pita.
Apple ring fritters with a light egg-white-folded batter for crisp lacy edges, fried golden and dusted with powdered sugar for a 40-minute homemade dessert.
Passover-friendly rhubarb cobbler with raspberries and a matzo meal crumble topping. Tart, fruity, and bubbling with a golden, nutmeg-scented crust. No flour needed.
Broiled rainbow trout marinated in lemon juice, basted with toasted sesame seed butter. A simple, elegant whole fish preparation with just 6 ingredients and golden, nutty flavor.
Greek spinach and lentil soup brightened with lemon, cumin, and coriander. A vegan, gluten-free one-pot meal that's earthy, tangy, and ready for a drizzle of olive oil at the table.
Cold avocado soup blended with half-and-half, chicken broth, and lemon juice until silky smooth. A no-cook, 15-minute chilled soup that's creamy, refreshing, and rich.
Veal chops in spicy sauce: braised with cumin, saffron, coriander, and cayenne, then finished with a cool cucumber-yogurt spoon sauce. Warm spice meets bright tang in one Dutch oven.
A refreshing molded salad to accompany holiday foods.
Fresh berry tarts: a pair of giant 10x15 inch sheet tarts with vanilla cream over sweet pie crust, one tart piled with glazed cherries, the other with glossy blueberries.
British-style fish and chips with sole fillets in a yeast-and-beer batter, deep-fried to a crisp golden shell. The double-leavening technique produces the lightest crust possible.
Orange and jicama salad with sliced avocado over mixed greens, dressed with a tangy orange-lemon vinaigrette. A bright, crisp, Mexican-inspired side salad for tacos or grilled fish.
Layered Tex-Mex dip with bean dip, guacamole, taco-seasoned sour cream, tomatoes, olives, and sharp cheddar. A no-cook party platter that feeds a crowd in 15 minutes.
Chicken marinade with soy sauce, lemon juice, brown sugar, fresh ginger, and garlic. Seven ingredients, bold Asian-inspired flavor, and just 5 minutes to mix. Great for grilling or baking.
A Halloween Waldorf salad shaped like a werewolf with carrot fangs, alfalfa sprout fur, and radish eyeballs. Crisp apples, walnuts, and raisins in a creamy dressing kids love.
Sauteed scallops over red pepper yogurt sauce deliver a light, elegant dinner in 30 minutes. Seared sea scallops deglazed with vermouth and lemon, plated on a cool coriander-spiked sauce.
