Recipes with lemon juice
5,002 recipes
Spicy Shrimp Kabobs
Spicy shrimp kabobs marinated in a sweet-heat glaze of apricot preserves, honey, hot sauce, and fresh herbs. Grilled until just white throughout for tender, juicy results.
Herb or Mint Jellies
Homemade herb or mint jelly with fresh herb infusion, sugar, apple cider vinegar, and liquid pectin. A glossy, fragrant condiment for roast lamb, cheese, and toast.
Lemon Tofucheesecake
Vegan lemon tofu cheesecake with a Grape-Nuts-and-maple crust and a bright, creamy silken tofu filling. Dairy-free cheesecake that slices clean and skips the cream cheese entirely.
Halibut Piccata
Halibut piccata broiled with Parmesan and served with a white wine, lemon, and caper sauce. A lighter fish take on classic chicken piccata ready in 30 minutes.
Grapefruit Cake
Light grapefruit chiffon cake with cream cheese frosting and fresh grapefruit sections. A citrus-forward layer cake with an airy, angel food-style crumb.
Mother's Day Smoked Trout Crackers with Lemon-Dill Mayonnaise
Smoked trout crackers with lemon-dill mayonnaise top thin whole-grain crackers with sliced smoked trout and a bright lemon-dill aioli. A five-ingredient elegant appetizer.
Chestnut-Stuffed Mushrooms
Chestnut-stuffed mushrooms on buttery whole-wheat croûtes: pan-fried mushroom caps filled with a chunky chestnut, onion, and nutmeg stuffing, grilled until bubbling. A festive vegetarian starter.
Fresh Asparagus with Lemon Butter Sauce
Fresh asparagus steamed to crisp-tender and bathed in a warm lemon butter sauce with parsley and a kick of hot sauce. The simplest, brightest spring side dish.
Sun-Dried Tomato Marinara
Sun-dried tomato marinara with tri-color bell peppers, horseradish, and hot sauce. A bold, chunky pasta sauce with concentrated tomato flavor from both fresh and sun-dried tomatoes.
Chicken with Fruit & Almonds
Chicken simmered in coconut-infused milk with saffron, star anise, coriander, plum jam, and blanched almonds. A fragrant, lightly spiced dish served over rice.
Simple Cumberland Sauce
A zesty, fruity sauce with a hint of ginger. Perfect to accompany meat or poultry, served hot or cold. Quick and easy to prepare.
Topsy Turvy Apple Pecan Pie
Topsy turvy apple pecan pie flips out of its pan like a tarte tatin, revealing a caramelized pecan-and-brown-sugar top crust over cinnamon-spiced Granny Smith apples. A Thanksgiving showstopper.
Vegan Golden Lentil Soup
Vegan golden lentil soup pureed from red lentils, onion and vegetable stock with a finishing lemon zip. A 35-minute oil-free meal with 17g fiber per bowl.
Quinoa Tabbouleh
Quinoa tabbouleh swaps traditional bulgur for protein-rich quinoa, tossed with cherry tomatoes, fresh parsley, mint, cilantro, pine nuts and a bright lemon-olive oil dressing. A gluten-free Middle Eastern-style salad.
Vegan Cheese Sauce
A vegan cheese sauce made without cheese or nuts, blended from potato, pimento, and nutritional yeast into a smooth, pourable, cheesy-tasting sauce. Dairy-free comfort for nachos, pasta, or veggies.
Lemon Coleslaw
Lemon coleslaw with a creamy Dijon-horseradish dressing, colorful bell pepper matchsticks, red onion, carrot, and fresh lemon zest. Bright, tangy, and crunchy.
Spicy shrimp kabobs marinated in a sweet-heat glaze of apricot preserves, honey, hot sauce, and fresh herbs. Grilled until just white throughout for tender, juicy results.
Homemade herb or mint jelly with fresh herb infusion, sugar, apple cider vinegar, and liquid pectin. A glossy, fragrant condiment for roast lamb, cheese, and toast.
Vegan lemon tofu cheesecake with a Grape-Nuts-and-maple crust and a bright, creamy silken tofu filling. Dairy-free cheesecake that slices clean and skips the cream cheese entirely.
Halibut piccata broiled with Parmesan and served with a white wine, lemon, and caper sauce. A lighter fish take on classic chicken piccata ready in 30 minutes.
Light grapefruit chiffon cake with cream cheese frosting and fresh grapefruit sections. A citrus-forward layer cake with an airy, angel food-style crumb.
Smoked trout crackers with lemon-dill mayonnaise top thin whole-grain crackers with sliced smoked trout and a bright lemon-dill aioli. A five-ingredient elegant appetizer.
Chestnut-stuffed mushrooms on buttery whole-wheat croûtes: pan-fried mushroom caps filled with a chunky chestnut, onion, and nutmeg stuffing, grilled until bubbling. A festive vegetarian starter.
Fresh asparagus steamed to crisp-tender and bathed in a warm lemon butter sauce with parsley and a kick of hot sauce. The simplest, brightest spring side dish.
Sun-dried tomato marinara with tri-color bell peppers, horseradish, and hot sauce. A bold, chunky pasta sauce with concentrated tomato flavor from both fresh and sun-dried tomatoes.
Chicken simmered in coconut-infused milk with saffron, star anise, coriander, plum jam, and blanched almonds. A fragrant, lightly spiced dish served over rice.
A zesty, fruity sauce with a hint of ginger. Perfect to accompany meat or poultry, served hot or cold. Quick and easy to prepare.
Topsy turvy apple pecan pie flips out of its pan like a tarte tatin, revealing a caramelized pecan-and-brown-sugar top crust over cinnamon-spiced Granny Smith apples. A Thanksgiving showstopper.
Vegan golden lentil soup pureed from red lentils, onion and vegetable stock with a finishing lemon zip. A 35-minute oil-free meal with 17g fiber per bowl.
Quinoa tabbouleh swaps traditional bulgur for protein-rich quinoa, tossed with cherry tomatoes, fresh parsley, mint, cilantro, pine nuts and a bright lemon-olive oil dressing. A gluten-free Middle Eastern-style salad.
A vegan cheese sauce made without cheese or nuts, blended from potato, pimento, and nutritional yeast into a smooth, pourable, cheesy-tasting sauce. Dairy-free comfort for nachos, pasta, or veggies.
Lemon coleslaw with a creamy Dijon-horseradish dressing, colorful bell pepper matchsticks, red onion, carrot, and fresh lemon zest. Bright, tangy, and crunchy.
