Recipes with lemon juice
5,002 recipes
Berry Sauce
Strained berry sauce with cognac, lemon zest, and cornstarch for a glossy, clear finish. A versatile dessert sauce for ice cream, fruit, or cake.
Long Island Ice Tea
Classic Long Island Iced Tea with equal parts rum, gin, vodka, Triple Sec, lemon juice, and orange juice topped with cola. Looks like iced tea, hits like five drinks in one.
Grilled Angel Food Cake with Nectarines & Blueberries
Grilled angel food cake with skewered nectarines basted in lemon-sugar glaze and fresh blueberries. A light summer grilled dessert with caramelized fruit and toasted cake.
Hot Tamale Pie
Hot tamale pie with pinto beans, corn, and bell peppers in spiced tomato sauce topped with a cornmeal crust. A hearty vegetarian Southwestern casserole baked until golden.
Succotash with Grilled Scallops & Parsley Drizzle
Summer succotash with fresh corn, lima beans, zucchini, and grape tomatoes topped with seared sea scallops and a bright parsley drizzle. A seasonal one-pan main that eats like a cookout on a plate.
Garlicky Spicy Green Beans with Tomato
Indian-style green beans with ginger-garlic paste, cumin seeds, dried red chili, coriander, and tomato. Vegan, gluten-free, and brimming with warm spice. Goes with everything.
Pear & Raisin Charoses
Pear and raisin charoset with dried apricots, honey, cinnamon, lemon juice, and red wine. A lighter, fruit-forward Passover charoset without nuts or apples.
Three-Green Pasta with Scallops & Pesto Sauce
Three-green pasta with scallops and pesto sauce: fettuccine tossed with seared sea scallops, asparagus, green beans, peas, pesto, and cream. A quick spring pasta for six ready in 40 minutes.
Guacamole (Avocado Dip)
Guacamole with serrano heat, white onion, and a surprise hit of pureed zucchini for body. Mexican-style avocado dip finished with tomato, green onion, and cilantro garnish.
Asparagus Maltaise
Asparagus Maltaise with classic French sauce maltaise - a hollandaise finished with fresh orange juice and orange zest. Rich, bright, and far more interesting than plain butter.
Carla's Lemon Cookies
Lemon roll-out cookies with sour cream in the dough for a tender crumb, brushed with lemon juice and sprinkled with sugar before baking. The bright citrusy cookie cutter staple for any holiday tray.
Creamed Broccoli with Parmesan
Creamed broccoli with parmesan blanches florets and stems, then mashes them into a nutmeg-spiked cream reduction. A rustic vegetable side that reads like a dressed-up purée.
Quick Caramel Apple Pie
Caramel apple pie loads a frozen crust with cubed apples, melted caramel candies, and chopped pecans for a quick fall dessert. One bowl assembly, no peeling fuss, ready in an hour.
Dorothy Flatman's Raspberry Pie
Old-fashioned raspberry pie with a double crust, thickened with instant tapioca and brightened by almond extract and lemon juice. A bakery-style summer pie that slices clean.
French Strawberry Pie
French strawberry pie with a cream cheese layer, fresh strawberry puree glaze, and whipped cream topping. Bright, tangy, and bursting with real berry flavor in every slice.
Grilled Turkey Marinade
Grilled turkey marinade built on lemon, balsamic, white vinegar, and Worcestershire with oregano, salt, and pepper. A tangy, herby soak that keeps grilled turkey juicy and savory.
Strained berry sauce with cognac, lemon zest, and cornstarch for a glossy, clear finish. A versatile dessert sauce for ice cream, fruit, or cake.
Classic Long Island Iced Tea with equal parts rum, gin, vodka, Triple Sec, lemon juice, and orange juice topped with cola. Looks like iced tea, hits like five drinks in one.
Grilled angel food cake with skewered nectarines basted in lemon-sugar glaze and fresh blueberries. A light summer grilled dessert with caramelized fruit and toasted cake.
Hot tamale pie with pinto beans, corn, and bell peppers in spiced tomato sauce topped with a cornmeal crust. A hearty vegetarian Southwestern casserole baked until golden.
Summer succotash with fresh corn, lima beans, zucchini, and grape tomatoes topped with seared sea scallops and a bright parsley drizzle. A seasonal one-pan main that eats like a cookout on a plate.
Indian-style green beans with ginger-garlic paste, cumin seeds, dried red chili, coriander, and tomato. Vegan, gluten-free, and brimming with warm spice. Goes with everything.
Pear and raisin charoset with dried apricots, honey, cinnamon, lemon juice, and red wine. A lighter, fruit-forward Passover charoset without nuts or apples.
Three-green pasta with scallops and pesto sauce: fettuccine tossed with seared sea scallops, asparagus, green beans, peas, pesto, and cream. A quick spring pasta for six ready in 40 minutes.
Guacamole with serrano heat, white onion, and a surprise hit of pureed zucchini for body. Mexican-style avocado dip finished with tomato, green onion, and cilantro garnish.
Asparagus Maltaise with classic French sauce maltaise - a hollandaise finished with fresh orange juice and orange zest. Rich, bright, and far more interesting than plain butter.
Lemon roll-out cookies with sour cream in the dough for a tender crumb, brushed with lemon juice and sprinkled with sugar before baking. The bright citrusy cookie cutter staple for any holiday tray.
Creamed broccoli with parmesan blanches florets and stems, then mashes them into a nutmeg-spiked cream reduction. A rustic vegetable side that reads like a dressed-up purée.
Caramel apple pie loads a frozen crust with cubed apples, melted caramel candies, and chopped pecans for a quick fall dessert. One bowl assembly, no peeling fuss, ready in an hour.
Old-fashioned raspberry pie with a double crust, thickened with instant tapioca and brightened by almond extract and lemon juice. A bakery-style summer pie that slices clean.
French strawberry pie with a cream cheese layer, fresh strawberry puree glaze, and whipped cream topping. Bright, tangy, and bursting with real berry flavor in every slice.
Grilled turkey marinade built on lemon, balsamic, white vinegar, and Worcestershire with oregano, salt, and pepper. A tangy, herby soak that keeps grilled turkey juicy and savory.
