Recipes with lemon juice

Low fat lemon poppy seed Bundt cake using yogurt and egg substitute for tender crumb without the butter. Bright citrus glaze finishes each slice.

Fried calamari with spicy anchovy mayonnaise: squid rings in a graham cracker and flour coating fried crisp, served with a bold anchovy-cayenne dipping sauce. A restaurant appetizer at home.

Fresh kiwi, strawberry and pineapple fruit salad tossed with honey and lemon juice. Bright, low-calorie 5-minute fruit salad for summer brunch or dessert.

Mock cheesecake uses blended tofu, honey, lemon juice, and vanilla in place of cream cheese for a vegan-friendly, dairy-free dessert baked into a graham cracker crust. Surprisingly creamy and bright.

Braised Belgian endive with framboise (raspberry brandy) in a butter sauce finished with lemon juice. An elegant French vegetable side dish with just five ingredients.

This great looking cheesecake has two creamy layers one strawberry and one vanilla. It taste as good as it looks. To avoid cracking, run the knife just trough the very top when swirling the strawberry puree.

Chicken and mushrooms in sherry sauce with diced chicken breast simmered in a dry sherry, chicken broth, and lemon pepper pan gravy. Weeknight dinner that drinks like a French bistro classic.

Cinnamon apple Jello mold made with applesauce, ginger ale, chopped nuts, and raisins. A nostalgic no-bake gelatin salad for Thanksgiving and holiday dinners.

Chicken pinwheels made from pounded chicken breasts rolled around ham slices with basil and garlic, baked and chilled, then sliced into elegant rounds. A make-ahead appetizer that looks impressive with minimal effort.

Stuffed soft-shell crawfish: Louisiana bayou classic with shells packed full of buttery crawfish-bread stuffing, fried golden, and crowned with rich hollandaise. A full-on Cajun centerpiece.

Beef shish kebabs marinated in oil, vinegar, soy sauce, garlic, lemon juice, and basil then skewered with mushrooms, tomatoes, peppers, and onions. Grilled and basted for a classic summer dinner.

Classic Swiss cheese fondue with aged Gruyere, dry white wine, and a splash of kirsch. Silky, garlicky, and meant for dunking crusty French bread cubes.

Carrot raisin salad tosses grated carrots with crushed pineapple, plump raisins, and a yogurt-mayo dressing, then crowns it with shredded coconut. The retro diner side dish that still earns its place at every potluck.

Lemon sponge pudding cake that magically separates into three layers as it bakes: meringue top, sponge cake middle, and creamy lemon pudding on the bottom.

Irish tea cake with cream cheese and buttermilk batter studded with dried currants, finished with a bright lemon glaze. Tender crumb that keeps for days.

Yellow split pea patties spiced with cumin, ginger, and cayenne, pan-fried until golden and served with peanut sauce. A hearty vegan main dish packed with protein.