Recipes with lemon juice
5,002 recipes
Oysters Poached in White Wine
This elegant first course looks very attractive served in clear glass bowls or clear stemmed dessert dishes.
Blueberry Funny Cake
Blueberry funny cake is a Pennsylvania Dutch classic: vanilla cake batter and warm blueberry sauce baked together in a pie shell. Part cake, part pie, fully addictive.
Red & White Pasta, Tomatoes & Beans
This simple side dish is a good source of fiber. Increase the portion size and it doubles as a meatless main dish.
Scallops & Vegetables
Bay scallops with mushrooms, snow peas, and bacon in a sherry-lemon sauce thickened with cornstarch. A quick skillet dinner served over rice.
Herbed White-Bean Dip
Quick herbed white bean dip with cannellini beans, garlic, lemon, olive oil, cumin, and oregano. The 10-minute Mediterranean appetizer that's lighter than hummus and just as versatile.
Cherry Filling for Pierogies
Cherry filling for pierogies takes pitted dark sweet cherries and a squeeze of lemon for a fresh fruit filling. Polish dessert dumpling stuffing that comes together in 20 minutes.
Grilled Beef Kabobs 2
Grilled beef kabobs marinated overnight in soy sauce, lemon juice, Worcestershire, and mustard with mushrooms, peppers, tomatoes, and onion. Bold flavor, hot off the grill.
Greek Lemon Soup
Greek lemon soup (avgolemono) with shredded chicken breast, rice, and a silky egg-lemon broth. A classic comfort soup thickened with tempered eggs for a creamy, tangy finish.
So Good Lemon Cranberry Pie
Lemon cranberry pie layers ruby cranberry sauce under a creamy lemon icebox custard. A two-layer holiday pie with sweet-tart fireworks in every slice.
Spicy Spam Kabobs
Spicy Spam kabobs grilled with pineapple chunks wrapped in snow peas and red bell pepper, marinated in a lemon-thyme-oregano sauce with red pepper flakes. Served over rice for a fun, retro cookout meal.
Cucumber Dill Dip
Cucumber dill dip with cream cheese, mayonnaise, fresh dill, scallions, lemon juice, and hot sauce. A cool, creamy party dip with crunchy cucumber pieces throughout.
Couscous Salad 1
Moroccan-spiced couscous salad with chickpeas, currants, Granny Smith apple, and crunchy vegetables in a lemon dressing. A low-fat make-ahead salad that keeps for up to 3 days.
Lemon Blueberry Pie
Lemon blueberry pie with a tangy lemon curd base topped with a glossy blueberry compote in a baked pie shell. No-bake filling that chills to a silky set.
Zucchini-Lemon Muffins
Zucchini-Lemon Muffins: tender, lemon-bright muffins lightened with egg substitute and just a quarter cup of oil. Bright citrus zip cuts through soft zucchini crumb.
Lemon Teriyaki Glazed Chicken
Lemon teriyaki glazed chicken simmers boneless thighs in a homemade sauce of lemon juice, soy sauce, brown sugar, garlic, and ginger. One skillet, 30 minutes, served over rice.
Tangy Spare Ribs
Oven-baked spare ribs in a tangy homemade barbecue sauce with ketchup, lemon juice, brown sugar, vinegar, and Worcestershire. Fall-off-the-bone tender after 2.5 hours.
This elegant first course looks very attractive served in clear glass bowls or clear stemmed dessert dishes.
Blueberry funny cake is a Pennsylvania Dutch classic: vanilla cake batter and warm blueberry sauce baked together in a pie shell. Part cake, part pie, fully addictive.
This simple side dish is a good source of fiber. Increase the portion size and it doubles as a meatless main dish.
Bay scallops with mushrooms, snow peas, and bacon in a sherry-lemon sauce thickened with cornstarch. A quick skillet dinner served over rice.
Quick herbed white bean dip with cannellini beans, garlic, lemon, olive oil, cumin, and oregano. The 10-minute Mediterranean appetizer that's lighter than hummus and just as versatile.
Cherry filling for pierogies takes pitted dark sweet cherries and a squeeze of lemon for a fresh fruit filling. Polish dessert dumpling stuffing that comes together in 20 minutes.
Grilled beef kabobs marinated overnight in soy sauce, lemon juice, Worcestershire, and mustard with mushrooms, peppers, tomatoes, and onion. Bold flavor, hot off the grill.
Greek lemon soup (avgolemono) with shredded chicken breast, rice, and a silky egg-lemon broth. A classic comfort soup thickened with tempered eggs for a creamy, tangy finish.
Lemon cranberry pie layers ruby cranberry sauce under a creamy lemon icebox custard. A two-layer holiday pie with sweet-tart fireworks in every slice.
Spicy Spam kabobs grilled with pineapple chunks wrapped in snow peas and red bell pepper, marinated in a lemon-thyme-oregano sauce with red pepper flakes. Served over rice for a fun, retro cookout meal.
Cucumber dill dip with cream cheese, mayonnaise, fresh dill, scallions, lemon juice, and hot sauce. A cool, creamy party dip with crunchy cucumber pieces throughout.
Moroccan-spiced couscous salad with chickpeas, currants, Granny Smith apple, and crunchy vegetables in a lemon dressing. A low-fat make-ahead salad that keeps for up to 3 days.
Lemon blueberry pie with a tangy lemon curd base topped with a glossy blueberry compote in a baked pie shell. No-bake filling that chills to a silky set.
Zucchini-Lemon Muffins: tender, lemon-bright muffins lightened with egg substitute and just a quarter cup of oil. Bright citrus zip cuts through soft zucchini crumb.
Lemon teriyaki glazed chicken simmers boneless thighs in a homemade sauce of lemon juice, soy sauce, brown sugar, garlic, and ginger. One skillet, 30 minutes, served over rice.
Oven-baked spare ribs in a tangy homemade barbecue sauce with ketchup, lemon juice, brown sugar, vinegar, and Worcestershire. Fall-off-the-bone tender after 2.5 hours.
