Recipes with lemon juice
5,002 recipes
Streusel & Cream Pear Kuchen
Streusel and cream pear kuchen with a yeasted hot-roll base, sweet cream cheese filling, cinnamon-pecan streusel, and fanned poached pears on top. A German-style coffee cake worthy of a holiday brunch table.
Four Dead in O-Hi-O Chili
Vegetable-packed beer chili with kidney beans, chickpeas, zucchini, and carrots simmered in a cumin-chili spice base. Topped with cheese, sour cream, and sunflower seeds.
Crab Gratin
Layered crab gratin over linguine with mushrooms, white wine, clam juice, and tarragon in a light cream sauce, baked and broiled until golden. A refined seafood pasta bake.
Crab Gratin
Layered crab gratin over linguine with mushrooms, white wine, clam juice, and tarragon in a light cream sauce, baked and broiled until golden. A refined seafood pasta bake.
Old Fashioned Key Lime Pie
Old-fashioned key lime pie: tart lime and lemon juice whisked into sweetened condensed milk, which thickens to a silky filling in a graham crust. Barely baked, chilled, and crowned with whipped cream.
Whole Wheat Samosas
Whole wheat samosas with a sturdy, nutty pastry and a spiced potato filling bloomed with cumin, mustard, fennel and fenugreek. Fold, fill and fry these crisp Indian hand pies from scratch.
Citrus Spice Clear Tomato Soup
Clear tomato soup strains fresh tomatoes, celery, carrots, onion, and cloves into a clean, brothy soup brightened with lemon juice. Vegan, gluten-free, fat-free, served hot or cold.
Hawaiian Tempeh Kebobs (Vegan)
Vegan Hawaiian tempeh kebobs marinated in soy sauce, lemon, and allspice, then grilled with pineapple, zucchini, and cherry tomatoes. Finished with a tangy orange glaze.
Virginia Pound Cake with Glaze
A Southern-style pound cake with butter, five eggs, and a hint of almond extract, baked low and slow then soaked with a warm lemon glaze. Dense, buttery, and utterly addictive.
Piquant Lemon Rice
Piquant lemon rice is a South Indian vegetarian side: fluffy basmati folded with turmeric, fresh lemon juice, toasted cashews, black mustard seeds, and coconut. Bright, tangy, and nutty in every bite.
Peachtree Street Chicken Salad
Peachtree Street chicken salad with fresh peaches, toasted pecans, and a creamy mayonnaise-sour cream dressing with brown sugar. A Southern-style chicken salad inspired by Atlanta's famous boulevard.
Lemon Macerated Okra & Olives
Lemon macerated okra with Kalamata olives, garlic, bay, and thyme. Raw okra pods marinate in lemon juice and olive oil for 2 to 3 days, turning into a tangy Mediterranean antipasto snack.
Banana Mandarin Cheese Pie
A no-bake cream cheese pie layered with sliced bananas and mandarin oranges in a graham cracker crust. Made with sweetened condensed milk and chilled until set. Just 15 minutes of hands-on work.
Honey Twist Coffee Cake
Yeasted honey twist coffee cake coiled into a spiral, brushed with a honey-butter topping, and drizzled with vanilla icing. A rich, soft dough with lemon and nutmeg.
Hawaiian Sauce
Try this exotic sauce made from crushed pineapple, lemon juice and tomato sauce. Goes well with baked fish!
Green Olive-Cucumber Salad
Green olive-cucumber salad set in lime gelatin with lemon juice, lemon zest, and onion-stuffed olives. A retro molded salad with a tangy, savory twist.
Streusel and cream pear kuchen with a yeasted hot-roll base, sweet cream cheese filling, cinnamon-pecan streusel, and fanned poached pears on top. A German-style coffee cake worthy of a holiday brunch table.
Vegetable-packed beer chili with kidney beans, chickpeas, zucchini, and carrots simmered in a cumin-chili spice base. Topped with cheese, sour cream, and sunflower seeds.
Layered crab gratin over linguine with mushrooms, white wine, clam juice, and tarragon in a light cream sauce, baked and broiled until golden. A refined seafood pasta bake.
Layered crab gratin over linguine with mushrooms, white wine, clam juice, and tarragon in a light cream sauce, baked and broiled until golden. A refined seafood pasta bake.
Old-fashioned key lime pie: tart lime and lemon juice whisked into sweetened condensed milk, which thickens to a silky filling in a graham crust. Barely baked, chilled, and crowned with whipped cream.
Whole wheat samosas with a sturdy, nutty pastry and a spiced potato filling bloomed with cumin, mustard, fennel and fenugreek. Fold, fill and fry these crisp Indian hand pies from scratch.
Clear tomato soup strains fresh tomatoes, celery, carrots, onion, and cloves into a clean, brothy soup brightened with lemon juice. Vegan, gluten-free, fat-free, served hot or cold.
Vegan Hawaiian tempeh kebobs marinated in soy sauce, lemon, and allspice, then grilled with pineapple, zucchini, and cherry tomatoes. Finished with a tangy orange glaze.
A Southern-style pound cake with butter, five eggs, and a hint of almond extract, baked low and slow then soaked with a warm lemon glaze. Dense, buttery, and utterly addictive.
Piquant lemon rice is a South Indian vegetarian side: fluffy basmati folded with turmeric, fresh lemon juice, toasted cashews, black mustard seeds, and coconut. Bright, tangy, and nutty in every bite.
Peachtree Street chicken salad with fresh peaches, toasted pecans, and a creamy mayonnaise-sour cream dressing with brown sugar. A Southern-style chicken salad inspired by Atlanta's famous boulevard.
Lemon macerated okra with Kalamata olives, garlic, bay, and thyme. Raw okra pods marinate in lemon juice and olive oil for 2 to 3 days, turning into a tangy Mediterranean antipasto snack.
A no-bake cream cheese pie layered with sliced bananas and mandarin oranges in a graham cracker crust. Made with sweetened condensed milk and chilled until set. Just 15 minutes of hands-on work.
Yeasted honey twist coffee cake coiled into a spiral, brushed with a honey-butter topping, and drizzled with vanilla icing. A rich, soft dough with lemon and nutmeg.
Try this exotic sauce made from crushed pineapple, lemon juice and tomato sauce. Goes well with baked fish!
Green olive-cucumber salad set in lime gelatin with lemon juice, lemon zest, and onion-stuffed olives. A retro molded salad with a tangy, savory twist.
