Recipes with lemon juice

Try something new when it comes to salads with this delicious variation that is perfect for a light lunch.

A triple-lemon Bundt cake made with lemon cake mix, lemon pudding, fresh juice, and a tangy lemon glaze that soaks into every pore. Moist, bright, and bursting with citrus in every bite.

A triple-lemon Bundt cake made with lemon cake mix, lemon pudding, fresh juice, and a tangy lemon glaze that soaks into every pore. Moist, bright, and bursting with citrus in every bite.

Browned chicken breasts simmered in a dill-laced broth with new potatoes and fresh asparagus, finished with a squeeze of lemon. A light, springy one-skillet fricassee ready in an hour.

Crisp, lacy Italian pizzelle cookies flavored with anise and lemon, pressed golden on a traditional pizzelle iron. These thin wafer cookies are an Italian-American holiday staple your nonna would approve of.

Galliano barbecued pork ribs parboiled to fall-off-the-bone tender, then basted with a hickory barbecue sauce spiked with anise-vanilla Galliano liqueur. The boozy Italian twist that takes weeknight ribs from ordinary to memorable.

Diabetic-friendly no-cheese cheesecake built on yogurt, gelatin, whipped milk powder, and lemon over a graham crust. Light, fluffy, sugar-free if you want it, no oven required.

Creamy chilled broccoli vichyssoise with leeks and potatoes. A refreshing twist on the classic French soup, bright with lemon.

Chicken and asparagus baked in a creamy curry sauce made with cream of chicken soup, mayo, and lemon juice, finished with melted cheddar. Easy one-dish dinner.

Old-fashioned sandwich cookies with a choice of two homemade fillings: raisin with lemon, or chopped date with orange zest and nutmeg. Three dozen per batch.

Homemade maraschino cherries preserved in sugar syrup with almond extract and lemon juice. A three-day canning project for bright red cocktail cherries without artificial preservatives.

Tomato-free ketchup made from cooked carrots and beets blended with lemon juice and spices. A clever low-sugar, nightshade-free condiment that looks and tastes surprisingly like the real thing.

Orange chiffon pie folds whipped egg whites into a citrusy gelatin-set orange custard for a cloud-light filling in a flaky pastry shell. A retro chilled pie topped with whipped cream and orange slices.

Lemon rum Bundt cake made with yellow cake mix, lemon pudding, and a boozy butter-lemon glaze soaked right into the warm cake. Pecans line the bottom for a nutty crust.

Griddle cakes made with Cream of Rice cereal for a lightly crisp, tender texture. Quick to mix, 10 minutes to rest, and golden brown on a hot griddle.

Yemenite stuffed cantaloupe with sautéed chicken, rice, scallions, and lemon juice baked until tender for a showstopping sweet-savory meal.