Recipes with lemon juice
5,002 recipes
Emmenthal Veal Schnitzel
Emmenthal veal schnitzel with Parmesan in the breading and a slice of Gruyere melted on top while frying. A Swiss-style double-cheese schnitzel fried in butter.
Pheasant with Grapes & White Wine Sauce
Oven-braised pheasant in a white wine and stock sauce with peeled grapes stirred in at the end. A classic European game bird dish with an elegant, fruity finish.
Shrimp Scampi Iii
A simple and scrumptious dish that will have you enjoying shrimp in a new light and flavor.
Sauteed Apples, Onions, & Pears Over Spinach
Warm sauteed apples, pears, and onion rings in a honey-sherry-vinegar sauce served over fresh spinach. A warm-cold salad with sweet fruit and tangy dressing that wilts the greens.
Energizing Linguine
Chicken and spinach linguine in a white wine cream sauce with mushrooms, mozzarella, thyme, and lemon juice. A one-pan pasta dinner topped with Parmesan.
Lemon Poppyseed Cake in a Jar
Lemon poppyseed cake in a jar bakes lemon-poppyseed cake batter in pint canning jars, sealing on cooling for portable, giftable cakes with bright citrus flavor.
Tuna Bulgur Salad
A tabbouleh-style grain salad with bulgur wheat, flaked tuna, tomatoes, cucumber, and loads of fresh parsley in a bright lemon-olive oil dressing. Light, filling, and ready in 20 minutes.
Strawberry Rhubarb Crisp
Tangy rhubarb and sweet strawberries baked under crunchy oat topping spiced with cinnamon and nutmeg. Classic spring dessert ready in 50 minutes with minimal prep.
Eggplant with Tomato Tapenade
Baked eggplant rounds topped with homemade sun-dried tomato tapenade and parmesan cheese. A Mediterranean appetizer with olives, capers, lemon, and basil.
Moroccan Burritos with Tahini Herb Sauce
This is a tasty burritos, nutritional and healthy too.
Dolmas with Lamb
Grape leaves stuffed with ground lamb, rice, pine nuts, mint, parsley, cinnamon, and allspice, simmered in olive oil and lemon juice. A hearty meat-filled dolma served at room temperature.
Chick Pea & Basmati Rice Salad
Colorful chickpea and basmati rice salad with three bell peppers and scallions, tossed in a sesame-cumin-lemon vinaigrette. A fresh, no-cook vegetarian side ready in 15 minutes.
Carpaccio
Beef carpaccio: paper-thin raw filet mignon slices with a lemon-caper-mustard sauce, marinated mushrooms, and shaved Parmesan. The iconic Venetian appetizer.
Spinach-Feta Rolls
Spinach feta rolls: crisp phyllo wrapped around a lemon-bright spinach, feta, and dill filling, baked golden and sliced into bite-sized pieces. A lighter, healthier spanakopita made with egg-white wash instead of butter.
Refrigerator Cheesecake
No-bake refrigerator cheesecake made with cottage cheese cooked in a double boiler with lemon juice, cornstarch, and folded egg whites. Light, tangy, and set in a cinnamon graham crust.
Baked Pears with Ice Cream
Baked pears with vanilla ice cream: firm pears poached in apple juice, lemon, and brown sugar syrup until tender, chilled overnight, and served cored-side up with a scoop of ice cream.
Emmenthal veal schnitzel with Parmesan in the breading and a slice of Gruyere melted on top while frying. A Swiss-style double-cheese schnitzel fried in butter.
Oven-braised pheasant in a white wine and stock sauce with peeled grapes stirred in at the end. A classic European game bird dish with an elegant, fruity finish.
A simple and scrumptious dish that will have you enjoying shrimp in a new light and flavor.
Warm sauteed apples, pears, and onion rings in a honey-sherry-vinegar sauce served over fresh spinach. A warm-cold salad with sweet fruit and tangy dressing that wilts the greens.
Chicken and spinach linguine in a white wine cream sauce with mushrooms, mozzarella, thyme, and lemon juice. A one-pan pasta dinner topped with Parmesan.
Lemon poppyseed cake in a jar bakes lemon-poppyseed cake batter in pint canning jars, sealing on cooling for portable, giftable cakes with bright citrus flavor.
A tabbouleh-style grain salad with bulgur wheat, flaked tuna, tomatoes, cucumber, and loads of fresh parsley in a bright lemon-olive oil dressing. Light, filling, and ready in 20 minutes.
Tangy rhubarb and sweet strawberries baked under crunchy oat topping spiced with cinnamon and nutmeg. Classic spring dessert ready in 50 minutes with minimal prep.
Baked eggplant rounds topped with homemade sun-dried tomato tapenade and parmesan cheese. A Mediterranean appetizer with olives, capers, lemon, and basil.
This is a tasty burritos, nutritional and healthy too.
Grape leaves stuffed with ground lamb, rice, pine nuts, mint, parsley, cinnamon, and allspice, simmered in olive oil and lemon juice. A hearty meat-filled dolma served at room temperature.
Colorful chickpea and basmati rice salad with three bell peppers and scallions, tossed in a sesame-cumin-lemon vinaigrette. A fresh, no-cook vegetarian side ready in 15 minutes.
Beef carpaccio: paper-thin raw filet mignon slices with a lemon-caper-mustard sauce, marinated mushrooms, and shaved Parmesan. The iconic Venetian appetizer.
Spinach feta rolls: crisp phyllo wrapped around a lemon-bright spinach, feta, and dill filling, baked golden and sliced into bite-sized pieces. A lighter, healthier spanakopita made with egg-white wash instead of butter.
No-bake refrigerator cheesecake made with cottage cheese cooked in a double boiler with lemon juice, cornstarch, and folded egg whites. Light, tangy, and set in a cinnamon graham crust.
Baked pears with vanilla ice cream: firm pears poached in apple juice, lemon, and brown sugar syrup until tender, chilled overnight, and served cored-side up with a scoop of ice cream.
