Recipes with lemon juice
5,002 recipes
Moroccan Chick Pea Soup
Moroccan chickpea soup blends pureed chickpeas with tahini, lemon, cumin, turmeric, and cayenne for a creamy, protein-rich vegan soup ready in 30 minutes.
Garlic Braised Tuna Steaks
Microwave-braised tuna steaks studded with garlic slivers, simmered with pearl onions in red wine, and served on wilted spinach with a tomato-thyme sauce.
Santiago Pork Roast
Santiago pork roast marinated overnight in soy sauce, lemon juice, sugar, ginger, and garlic, then slow-roasted and basted for 3.5 hours. A Filipino-inspired pork loin for a crowd.
Sautéed Brussels Sprouts with Caraway & Lemon
Sautéed Brussels sprouts with caraway and lemon shred sprouts thin, then quick-cook with onion, butter, fragrant caraway seeds, and bright lemon. A 20-minute side dish that converts sprout skeptics.
Salmon with Basil Cream Sauce
Salmon with basil cream sauce: pan-seared fillets finished in a silky white wine, shallot, and fresh basil cream reduction. An elegant bistro main course in under 40 minutes.
Diabetic Citrus Ice
A refreshing frozen citrus ice made with orange, grapefruit, and lemon juices thickened with gelatin and sweetened with sugar substitute. Light, tangy, and practically guilt-free, this diabetic-friendly dessert is pure frozen sunshine.
Chinese Duck Sauce
Homemade Chinese duck sauce from fresh plums and apricots simmered with ginger, mustard seed, cinnamon, and apple cider vinegar. A sweet-tangy condiment that needs two weeks to mature in the jar.
Classic with Fresh Ingredients
A simple but tasty almond paste that could be used for toast, cakes and even muffins.
South: Split Pea & Coconut Curry Sauce
South Indian split pea and coconut curry sauce built on a rice-split-pea puree, tempered with mustard seeds and curry leaves. A fragrant, mildly spiced vegan sauce for rice or dosa.
Curried Chicken Vegetable Casserole
Leftover chicken gets a glow-up with curry, lemon, and crunchy water chestnuts in this freezer-friendly casserole. Creamy sauce, melted cheddar, and crispy breadcrumbs on top.
Lace Cookies/Lemon-Buttercream Filling
Lace cookies with lemon buttercream filling, thin caramelized oat-and-molasses wafers sandwiched around a silky lemon curd buttercream. Delicate, bakery-style cookies worth the patience.
Garbanzo Bean Soup
Hearty garbanzo bean soup with carrots, celery, onion, and lemon juice, finished with a swirl of sour cream and fresh dill. A creamy Mediterranean-leaning bowl.
Brigitte's Christmas Stollen
German Christmas stollen with rum-soaked currants, sultanas, chopped almonds, candied peel, and cottage cheese for a moist, rich holiday bread dusted in powdered sugar.
Mushroom Strudel
Savory mushroom strudel wrapped in crispy phyllo dough with Black Forest ham, mozzarella, Dijon mustard, and Parmesan. A golden, flaky appetizer that slices into elegant rounds.
Bayerische Erdbeercreme (Strawberry Barvarian)
Bayerische Erdbeercreme is a classic German strawberry Bavarian cream with fresh berries, whipped cream, and gelatin set in a mold. Light, elegant, and only six ingredients.
Tuna Stuffed Pasta Shells
Tuna stuffed jumbo pasta shells baked in a creamy dill sauce made with cottage cheese, yogurt, and Parmesan. A lighter take on stuffed shells using low-fat cottage cheese instead of ricotta.
Moroccan chickpea soup blends pureed chickpeas with tahini, lemon, cumin, turmeric, and cayenne for a creamy, protein-rich vegan soup ready in 30 minutes.
Microwave-braised tuna steaks studded with garlic slivers, simmered with pearl onions in red wine, and served on wilted spinach with a tomato-thyme sauce.
Santiago pork roast marinated overnight in soy sauce, lemon juice, sugar, ginger, and garlic, then slow-roasted and basted for 3.5 hours. A Filipino-inspired pork loin for a crowd.
Sautéed Brussels sprouts with caraway and lemon shred sprouts thin, then quick-cook with onion, butter, fragrant caraway seeds, and bright lemon. A 20-minute side dish that converts sprout skeptics.
Salmon with basil cream sauce: pan-seared fillets finished in a silky white wine, shallot, and fresh basil cream reduction. An elegant bistro main course in under 40 minutes.
A refreshing frozen citrus ice made with orange, grapefruit, and lemon juices thickened with gelatin and sweetened with sugar substitute. Light, tangy, and practically guilt-free, this diabetic-friendly dessert is pure frozen sunshine.
Homemade Chinese duck sauce from fresh plums and apricots simmered with ginger, mustard seed, cinnamon, and apple cider vinegar. A sweet-tangy condiment that needs two weeks to mature in the jar.
A simple but tasty almond paste that could be used for toast, cakes and even muffins.
South Indian split pea and coconut curry sauce built on a rice-split-pea puree, tempered with mustard seeds and curry leaves. A fragrant, mildly spiced vegan sauce for rice or dosa.
Leftover chicken gets a glow-up with curry, lemon, and crunchy water chestnuts in this freezer-friendly casserole. Creamy sauce, melted cheddar, and crispy breadcrumbs on top.
Lace cookies with lemon buttercream filling, thin caramelized oat-and-molasses wafers sandwiched around a silky lemon curd buttercream. Delicate, bakery-style cookies worth the patience.
Hearty garbanzo bean soup with carrots, celery, onion, and lemon juice, finished with a swirl of sour cream and fresh dill. A creamy Mediterranean-leaning bowl.
German Christmas stollen with rum-soaked currants, sultanas, chopped almonds, candied peel, and cottage cheese for a moist, rich holiday bread dusted in powdered sugar.
Savory mushroom strudel wrapped in crispy phyllo dough with Black Forest ham, mozzarella, Dijon mustard, and Parmesan. A golden, flaky appetizer that slices into elegant rounds.
Bayerische Erdbeercreme is a classic German strawberry Bavarian cream with fresh berries, whipped cream, and gelatin set in a mold. Light, elegant, and only six ingredients.
Tuna stuffed jumbo pasta shells baked in a creamy dill sauce made with cottage cheese, yogurt, and Parmesan. A lighter take on stuffed shells using low-fat cottage cheese instead of ricotta.
