Recipes with lemon juice

Classic chilled gazpacho, the no-cook Spanish soup of ripe tomatoes, cucumber, pepper, and onion blended with tomato juice and a splash of wine. Light, refreshing, vegan, and ready in 10 minutes.

Opal Deneke's fig jam with ripe figs, pineapple, lemon juice, and warm spices like cinnamon, cloves, and allspice. Old-Southern hand-me-down preserve perfect for biscuits, cheese boards, or holiday gifting.

It’s simply amazing—the zesty kick of lemon and the creamy indulgence of Parmesan cheese, all coming together in one delightful bowl. This Keto Broccoli/Lemon Parmesan soup is a testament to the fact that eating healthy can be an incredibly delicious affair. So, without further ado, let’s dive into the step-by-step, easy recipe for creating this flavorful and satisfying broccoli and lemon parmesan soup.

This modern Waldorf salad swaps walnuts for cucumber and adds protein-packed chicken. Crisp apples, sweet raisins, and creamy mayo over fresh romaine in 20 minutes.

Learn how to make Fruited Passover Kugels using matzo, eggs, apples, and prunes. This satisfying dish is perfect for Passover celebrations. Enjoy a tasty, kosher dessert that is sure to impress your family and guests.

This refreshing salad combines tender roasted asparagus, peppery arugula, and perfectly poached eggs for a light yet satisfying dish. A tangy lemon-mustard dressing ties it together, while a slice of crusty whole-grain bread soaks up the flavorful juices and adds fiber. Ideal for brunch or a quick dinner, this salad is both nutritious and delicious.

Quick baba ghanoush with steamed eggplant, tahini, lemon, garlic, and a hint of cumin. The 13-minute version that skips the smoky char in favor of pure, clean eggplant flavor.

Light blueberry muffins use egg whites, egg substitute, and fat-free spread for tender, fruit-packed muffins with lemon-bright flavor. Two cups of fresh blueberries in every batch.

The quintessential Indian-Singaporean meal accompaniment. Unfortunately, all too often it is made using highly processed white flour and margarine. Here, the parathas are made with whole-wheat flour (you could also try using spelt flour) and stuffed with peas and potatoes, for a lighter but more wholesome take on the original. Serve hot with yoghurt and herbs.

Avocado buttermilk sherbet blends ripe avocado with tangy buttermilk, honey, sugar, and lemon juice into a soft, pale green frozen dessert. Creamy without dairy fat, tart without sour. Naturally vibrant color, no food coloring.

These rustic pie like galettes were so delicious. Buttery crust and a delicious filling made with roasted leek and onion, and creamy navy beans. It didn't last long. Yum.

Creamy avocados, juicy-sweet tomatoes, crunchy cucumbers, meaty chickpeas and salty olives are on top of a bed of lettuce or any your favorite greens. Drizzle some freshly homemade vinaigrette and serve with a few slices of good bread.

Crispy polenta is served with tender green beans, a soft-boiled egg, and a tangy yogurt mustard sauce. An easy yet sophisticated gluten-free breakfast to impress.

Classic tuna salad mixes canned tuna with celery, onion, garlic, parsley, and lemon juice in a creamy mayo base. The simple deli-style sandwich filling done right.

A vibrant Mexican-inspired breakfast featuring creamy avocado, poached eggs, warm refried beans, and zesty salsa, served on a bed of crisp lettuce. Perfect for a quick, flavorful brunch.

Harvest apricot preserves cook a big batch of ripe apricots with sugar and lemon juice to setting point, then jar and seal with rum-dipped cellophane tops. An old-world summer preserve.