Recipes with lemon juice
5,002 recipes
Senegalese Chicken Yassa
Chicken Yassa from Senegal: lemon-marinated chicken broiled and simmered with caramelized onions, olives, habanero, and carrots. A tangy, savory West African classic served over rice.
Crab Won Tons with Blackberry Szechuan Sauce
Crispy fried crab wontons with spinach and cream cheese, served with a sweet-spicy blackberry Szechuan dipping sauce. A stunning fusion appetizer that bridges East and West.
Marinated Salmon Danish Style
Danish-style marinated salmon cured in beer, sugar, salt, and black pepper for two weeks. Sliced thin and served with homemade asparagus mayonnaise.
Basting Sauce for Barbecue
Texas-style basting sauce with butter, bacon drippings, lemon juice, Worcestershire, and chili powder. Makes 3.5 cups, enough to mop a whole 5-pound brisket through a long, slow smoke.
Sesame Chicken Fingers with Plum Sauce
Buttermilk-marinated chicken strips get coated in sesame-studded breadcrumbs and baked until golden, served with tangy plum preserves sauce spiked with horseradish and mustard.
Green Tomato Pie
Green tomato pie with sliced unripe tomatoes layered with sugar, lemon, and allspice under a lattice crust. The Southern end-of-summer dessert that transforms unripe tomatoes from the garden.
Puff-Top Bisque
Puff-top shrimp bisque: individual soup cups crowned with golden puff pastry lids, hiding a creamy shrimp and zucchini bisque. Impressive starter for two.
Chocolate, Orange, & Honey Cake
Flourless orange sponge cake drenched in a bittersweet chocolate-honey-orange glaze. Made with matzo cake meal and potato starch for Passover.
Daffodil Cake
A marbled angel food cake with swirled white and lemon-yellow batters, topped with a tangy lemon glaze. Light as air and gorgeous for spring.
Sugar Cane Shrimp
Herb-marinated shrimp skewered on sugar cane spears, broiled and served over golden tofu with shredded daikon and balsamic vinaigrette. A stunning fusion appetizer.
Moroccan Chicken with Olives
Moroccan chicken with olives, lemon slices, and a spice rub of cumin, paprika, turmeric, ginger, and cilantro. Baked uncovered until golden. Serve over couscous or rice.
Beans 'N' Rice Cha Cha Cha
Black beans cooked from scratch with lemon juice, then sauteed with mushrooms, green chiles, carrots, and cilantro over brown rice. Includes a basic bean recipe to start from dry.
Hunan Blend
Hunan-style chicken braised with fresh plums, Szechuan peppercorns, ginger, and sesame seeds. A spicy-sweet Chinese plum sauce forms naturally as the fruit breaks down during simmering.
Mary's Sweet Potato Pie
Sweet potato pie with warm brandy, fresh lemon zest, and a sprinkle of chopped citron over the top. The brandy-citrus brightness lifts the spiced filling into something more sophisticated than typical sweet potato pie.
Lemon Truffle Pie
Lemon Truffle Pie layers a white chocolate cream cheese base under tangy lemon curd in a baked pie shell, topped with whipped cream and toasted almonds.
Crab Mousse
Silky, chilled crab mousse with Neufchatel cheese, yogurt, and a horseradish zing. A lighter take on the classic seafood spread that's elegant enough for any gathering.
Chicken Yassa from Senegal: lemon-marinated chicken broiled and simmered with caramelized onions, olives, habanero, and carrots. A tangy, savory West African classic served over rice.
Crispy fried crab wontons with spinach and cream cheese, served with a sweet-spicy blackberry Szechuan dipping sauce. A stunning fusion appetizer that bridges East and West.
Danish-style marinated salmon cured in beer, sugar, salt, and black pepper for two weeks. Sliced thin and served with homemade asparagus mayonnaise.
Texas-style basting sauce with butter, bacon drippings, lemon juice, Worcestershire, and chili powder. Makes 3.5 cups, enough to mop a whole 5-pound brisket through a long, slow smoke.
Buttermilk-marinated chicken strips get coated in sesame-studded breadcrumbs and baked until golden, served with tangy plum preserves sauce spiked with horseradish and mustard.
Green tomato pie with sliced unripe tomatoes layered with sugar, lemon, and allspice under a lattice crust. The Southern end-of-summer dessert that transforms unripe tomatoes from the garden.
Puff-top shrimp bisque: individual soup cups crowned with golden puff pastry lids, hiding a creamy shrimp and zucchini bisque. Impressive starter for two.
Flourless orange sponge cake drenched in a bittersweet chocolate-honey-orange glaze. Made with matzo cake meal and potato starch for Passover.
A marbled angel food cake with swirled white and lemon-yellow batters, topped with a tangy lemon glaze. Light as air and gorgeous for spring.
Herb-marinated shrimp skewered on sugar cane spears, broiled and served over golden tofu with shredded daikon and balsamic vinaigrette. A stunning fusion appetizer.
Moroccan chicken with olives, lemon slices, and a spice rub of cumin, paprika, turmeric, ginger, and cilantro. Baked uncovered until golden. Serve over couscous or rice.
Black beans cooked from scratch with lemon juice, then sauteed with mushrooms, green chiles, carrots, and cilantro over brown rice. Includes a basic bean recipe to start from dry.
Hunan-style chicken braised with fresh plums, Szechuan peppercorns, ginger, and sesame seeds. A spicy-sweet Chinese plum sauce forms naturally as the fruit breaks down during simmering.
Sweet potato pie with warm brandy, fresh lemon zest, and a sprinkle of chopped citron over the top. The brandy-citrus brightness lifts the spiced filling into something more sophisticated than typical sweet potato pie.
Lemon Truffle Pie layers a white chocolate cream cheese base under tangy lemon curd in a baked pie shell, topped with whipped cream and toasted almonds.
Silky, chilled crab mousse with Neufchatel cheese, yogurt, and a horseradish zing. A lighter take on the classic seafood spread that's elegant enough for any gathering.
