Recipes with lemon juice
5,002 recipes
Deluxe Lemon Meringue Pie
A from-scratch lemon meringue pie with a tangy five-egg-yolk filling, fresh lemon juice, and a tall, golden meringue topping. Bold citrus flavor in every silky bite.
Cindy's Teriyaki Sauce
Homemade teriyaki marinade built from soy sauce, brown sugar, ginger, and garlic, mixed right in a zip-top bag. A sweet-savory marinade for chicken, pork, or beef, with a gluten-free tamari swap.
Cold Clam Dip
Easy cold clam dip with cream cheese, Worcestershire, garlic, and a splash of hot sauce. Just blend, chill, and serve with chips or crackers for your next party spread.
More Fillings for Tassies
Lemon tassie filling made with fresh lemon juice, butter, and eggs cooked to a silky pudding consistency. A bright, tangy bite-sized tartlet filling that bakes up golden.
Creamy Chicken Marsala with Mushroom
Creamy chicken Marsala with mushrooms, shallots, and a silky pan sauce finished with heavy cream and a squeeze of lemon. Italian-American classic done right.
Tart De Brymlent (A Medieval Lenten Tart)
Tart de Brymlent is a medieval Lenten tart of salmon baked with spiced apples, pears, and dried fruits in a pastry shell. A genuine old English sweet-savory recipe for history buffs and adventurous cooks.
Tart De Brymlent (A Medieval Lenten Tart)
Tart de Brymlent is a medieval Lenten tart of salmon baked with spiced apples, pears, and dried fruits in a pastry shell. A genuine old English sweet-savory recipe for history buffs and adventurous cooks.
Cherry Rum Sauce
A glossy cherry rum sauce made with dark sweet cherries, rum extract, and a squeeze of lemon. Ready in 20 minutes, it's the finishing touch for ice cream, cheesecake, or crepes.
West African Pot Roast
Beef chuck roast braised low and slow in a peanut butter and tomato sauce with lemon juice and red pepper. Fork-tender West African-inspired pot roast with a rich, nutty gravy.
Parsley Stuffing Balls
Crispy baked parsley stuffing balls made with fresh breadcrumbs, butter, lemon zest, mixed herbs, and grated onion. A British-style holiday side dish baked until golden all over.
Spiced Angel-Food Cake with Cran-Apple Topping
Spiced Angel-Food Cake with Cran-Apple Topping recipe
Fluffy Peanut Butter Pie with Chocolate Crust
Fluffy peanut butter pie folds whipped topping into a cream cheese and condensed milk filling, set in a chocolate wafer crust. A no-bake dessert with all the indulgence at half the fat.
Salmon Scampi with Wine
Salmon scampi seared in bacon drippings and finished with marsala wine, butter, garlic, and herbs. A pan-to-oven main course served over rice.
Currant Cake
Old-fashioned currant cake with lemon zest, folded egg whites, and cream of tartar leavening. A light, tender butter cake studded with dried currants. Makes 2 cakes in about an hour.
Pork with Kumquats
Tender pork cubes stir-fried with tart kumquats, honey, and citrus in a glossy soy glaze. Quick 30-minute Asian-fusion dinner over fluffy rice.
Horseradish Bbq Sauce
Horseradish BBQ sauce blends sharp prepared horseradish with butter, lemon juice, cider vinegar, ketchup, Worcestershire, and hot sauce. Tangy, peppery, with serious sinus-clearing kick. Ready in 25 minutes.
A from-scratch lemon meringue pie with a tangy five-egg-yolk filling, fresh lemon juice, and a tall, golden meringue topping. Bold citrus flavor in every silky bite.
Homemade teriyaki marinade built from soy sauce, brown sugar, ginger, and garlic, mixed right in a zip-top bag. A sweet-savory marinade for chicken, pork, or beef, with a gluten-free tamari swap.
Easy cold clam dip with cream cheese, Worcestershire, garlic, and a splash of hot sauce. Just blend, chill, and serve with chips or crackers for your next party spread.
Lemon tassie filling made with fresh lemon juice, butter, and eggs cooked to a silky pudding consistency. A bright, tangy bite-sized tartlet filling that bakes up golden.
Creamy chicken Marsala with mushrooms, shallots, and a silky pan sauce finished with heavy cream and a squeeze of lemon. Italian-American classic done right.
Tart de Brymlent is a medieval Lenten tart of salmon baked with spiced apples, pears, and dried fruits in a pastry shell. A genuine old English sweet-savory recipe for history buffs and adventurous cooks.
Tart de Brymlent is a medieval Lenten tart of salmon baked with spiced apples, pears, and dried fruits in a pastry shell. A genuine old English sweet-savory recipe for history buffs and adventurous cooks.
A glossy cherry rum sauce made with dark sweet cherries, rum extract, and a squeeze of lemon. Ready in 20 minutes, it's the finishing touch for ice cream, cheesecake, or crepes.
Beef chuck roast braised low and slow in a peanut butter and tomato sauce with lemon juice and red pepper. Fork-tender West African-inspired pot roast with a rich, nutty gravy.
Crispy baked parsley stuffing balls made with fresh breadcrumbs, butter, lemon zest, mixed herbs, and grated onion. A British-style holiday side dish baked until golden all over.
Spiced Angel-Food Cake with Cran-Apple Topping recipe
Fluffy peanut butter pie folds whipped topping into a cream cheese and condensed milk filling, set in a chocolate wafer crust. A no-bake dessert with all the indulgence at half the fat.
Salmon scampi seared in bacon drippings and finished with marsala wine, butter, garlic, and herbs. A pan-to-oven main course served over rice.
Old-fashioned currant cake with lemon zest, folded egg whites, and cream of tartar leavening. A light, tender butter cake studded with dried currants. Makes 2 cakes in about an hour.
Tender pork cubes stir-fried with tart kumquats, honey, and citrus in a glossy soy glaze. Quick 30-minute Asian-fusion dinner over fluffy rice.
Horseradish BBQ sauce blends sharp prepared horseradish with butter, lemon juice, cider vinegar, ketchup, Worcestershire, and hot sauce. Tangy, peppery, with serious sinus-clearing kick. Ready in 25 minutes.
