Recipes with lemon juice
5,002 recipes
Cranberry Drop Cookies
Soft, cakey cranberry drop cookies loaded with whole fresh cranberries, walnuts, and a touch of lemon juice. Makes 3 dozen festive holiday cookies with a tender crumb.
Lemon Angel Roll
Light angel food cake rolled with a tangy lemon cream filling made from sweetened condensed milk and whipped topping. A stunning no-fuss dessert that starts with a box mix.
Creamy Cucumber Sauce
A cool, no-cook cucumber sauce with mayo, fresh lemon zest, lemon juice, and dill. Spoon it over broiled, poached, or fried fish for an instant flavor upgrade. Five ingredients, five minutes.
Kiwi Fruit Gelato
Kiwi fruit gelato made without an ice cream machine, using a simple syrup, fresh kiwi puree, and lemon. Bright green, tangy, and dairy-free.
15 minute Steamed Halibut with Bok Choy
Steamed halibut, onion, bok choy and shiitake mushrooms are drizzled with garlic-ginger-soy based vinaigrette. Refreshing and delicious.
Lobster Parisienne
Chilled lobster tails stuffed with a creamy lobster salad made with mayonnaise, tarragon vinegar, mustard, lemon juice, and fresh herbs. An elegant no-cook first course for a special dinner.
Gado-Gado (Vegetable Salad with Peanut Sauce)
Gado-gado is an Indonesian vegetable salad with steamed potatoes, carrots, cabbage, bean sprouts, and golden tofu, dressed in a warm coconut peanut sauce with chili.
Calf's Feet Jelly
Traditional calf's feet jelly made from boiled calf's feet with cinnamon, lemon, white wine, and egg whites for clarification. A classic Victorian-era gelatin set in molds and served cold.
Chicken Cynthia
Chicken Cynthia: skillet-browned chicken breasts braised in white wine and sherry, finished with a buttery beurre manie sauce and garnished with fresh orange segments and seedless grapes.
Dolmas Greek Stuffed Grape Leaves
Traditional Greek dolmas stuffed with rice, pine nuts, fresh herbs, cinnamon, and allspice, simmered in olive oil and lemon juice. This recipe makes about 50 stuffed grape leaves served at room temperature.
Dolmas Greek Stuffed Grape Leaves
Traditional Greek dolmas stuffed with rice, pine nuts, fresh herbs, cinnamon, and allspice, simmered in olive oil and lemon juice. This recipe makes about 50 stuffed grape leaves served at room temperature.
Low Fat Lemon Pudding Cake
Low fat lemon pudding cake separates as it bakes into a tender sponge top and silky lemon-curd bottom. Light dessert with skim milk and only one tablespoon of fat.
Fool Medames (Egyptian Beans)
Ful medames is a traditional Egyptian stewed fava bean dish simmered with red lentils, cumin, lemon juice, and olive oil. Hearty, vegan, and high in protein.
Close To Swiss Chalet Barbecue Sauce
A copycat Swiss Chalet dipping sauce made from scratch with tomato juice, herbs, Worcestershire, Tabasco, and lemon juice. That iconic Canadian rotisserie chicken sauce, ready in 20 minutes on the stovetop.
Broccoli Salad with Creamy Feta-Yogurt Dressing
Crunchy broccoli salad tossed with chickpeas, red bell pepper, and a tangy feta-yogurt dressing. This healthy Mediterranean side comes together in 15 minutes.
Wing-Ding
Crispy peanut oil-fried chicken wings with a tangy homemade chili sauce dip loaded with bell peppers, mustard, and a kick of cayenne. The ultimate crowd-pleasing game day appetizer!
Soft, cakey cranberry drop cookies loaded with whole fresh cranberries, walnuts, and a touch of lemon juice. Makes 3 dozen festive holiday cookies with a tender crumb.
Light angel food cake rolled with a tangy lemon cream filling made from sweetened condensed milk and whipped topping. A stunning no-fuss dessert that starts with a box mix.
A cool, no-cook cucumber sauce with mayo, fresh lemon zest, lemon juice, and dill. Spoon it over broiled, poached, or fried fish for an instant flavor upgrade. Five ingredients, five minutes.
Kiwi fruit gelato made without an ice cream machine, using a simple syrup, fresh kiwi puree, and lemon. Bright green, tangy, and dairy-free.
Steamed halibut, onion, bok choy and shiitake mushrooms are drizzled with garlic-ginger-soy based vinaigrette. Refreshing and delicious.
Chilled lobster tails stuffed with a creamy lobster salad made with mayonnaise, tarragon vinegar, mustard, lemon juice, and fresh herbs. An elegant no-cook first course for a special dinner.
Gado-gado is an Indonesian vegetable salad with steamed potatoes, carrots, cabbage, bean sprouts, and golden tofu, dressed in a warm coconut peanut sauce with chili.
Traditional calf's feet jelly made from boiled calf's feet with cinnamon, lemon, white wine, and egg whites for clarification. A classic Victorian-era gelatin set in molds and served cold.
Chicken Cynthia: skillet-browned chicken breasts braised in white wine and sherry, finished with a buttery beurre manie sauce and garnished with fresh orange segments and seedless grapes.
Traditional Greek dolmas stuffed with rice, pine nuts, fresh herbs, cinnamon, and allspice, simmered in olive oil and lemon juice. This recipe makes about 50 stuffed grape leaves served at room temperature.
Traditional Greek dolmas stuffed with rice, pine nuts, fresh herbs, cinnamon, and allspice, simmered in olive oil and lemon juice. This recipe makes about 50 stuffed grape leaves served at room temperature.
Low fat lemon pudding cake separates as it bakes into a tender sponge top and silky lemon-curd bottom. Light dessert with skim milk and only one tablespoon of fat.
Ful medames is a traditional Egyptian stewed fava bean dish simmered with red lentils, cumin, lemon juice, and olive oil. Hearty, vegan, and high in protein.
A copycat Swiss Chalet dipping sauce made from scratch with tomato juice, herbs, Worcestershire, Tabasco, and lemon juice. That iconic Canadian rotisserie chicken sauce, ready in 20 minutes on the stovetop.
Crunchy broccoli salad tossed with chickpeas, red bell pepper, and a tangy feta-yogurt dressing. This healthy Mediterranean side comes together in 15 minutes.
Crispy peanut oil-fried chicken wings with a tangy homemade chili sauce dip loaded with bell peppers, mustard, and a kick of cayenne. The ultimate crowd-pleasing game day appetizer!
