Recipes with lemon juice
5,002 recipes
Escargots
Instead of going to a fancy restaurant, make this dish at home and add some sophistication to your kitchen.
Pineapple Glaze
Pineapple glaze for baked ham made with crushed pineapple, brown sugar, lemon juice, and mustard. Thick, sweet-tangy, and ready in 10 minutes on the stovetop.
Beef Brochettes
Grilled beef brochettes marinated in red wine, honey, coriander, cumin, and lemon juice, threaded with red peppers and onions. Fragrant, charred, and ready for rare in just 4 minutes on the grill.
Seafood Thermidor
Seafood thermidor casserole with poached fish, crab, shrimp, and scallops in a creamy mustard-wine sauce. Topped with buttery breadcrumbs and broiled until golden.
Hotel Roanoke Peanut Soup
Hotel Roanoke peanut soup, a legendary Virginia recipe with creamy peanut butter, chicken broth, and a bright squeeze of lemon. Rich, velvety, and uniquely Southern.
Elegant Icelandic Cod
Baked Icelandic cod with a creamy Parmesan, sour cream, and mayo topping with lemon and chives. A simple, elegant fish dinner that feeds a crowd.
Matrimonial Cake
These cake-like bars are great for breakfast or snack. For the filling, you can use whatever your favorite dried fruits to substitute the dates.
Shrimp Souffle
A cloud-light shrimp souffle with dry mustard, tarragon, lemon zest, and Parmesan rising tall and golden from its dish. Impressive to serve and easier to make than you'd think.
Diabetic Sponge Cake
Light, airy sponge cake made with sugar substitute and orange juice. Fluffy texture without the sugar spike, topped with sugar-free jam and whipped cream.
Apple & Barley Pudding (Irish)
A delicious dish made with pearl barley, juicy apples and a bit of double cream that just might make you lucky like the Irish!
Prune Whip Spice Cake with Prune Butter Frosting
Prune whip spice cake with cinnamon, nutmeg, and allspice, topped with homemade prune butter frosting studded with chopped prunes and nuts. A vintage classic.
Lemon Oatmeal Cookies
Lemon oatmeal cookies bright with lemon juice, zest, and extract, made lighter with oil and egg whites and given extra crunch from crisp rice cereal. A crisp, citrusy twist on the classic oatmeal cookie.
Veal Piccata with Mushroom & Caper
Veal piccata baked with mushrooms, capers, scallions, and a white wine lemon butter sauce. Make-ahead friendly: assemble cold, bake at dinner time.
Rainbow Trout Teriyaki
Rainbow trout teriyaki broiled in 5 minutes after a quick soy-ginger-garlic marinade. Topped with toasted sesame seeds for fast Asian-inspired weeknight fish.
Easy Microwave Salmon Loaf
Easy microwave salmon loaf with canned or cooked salmon, soft bread crumbs, eggs and lemon juice. Ready in about 12 minutes from a non-metallic loaf pan, no oven required.
Lemon Baked Cod
Lemon baked cod dipped in lemon-butter and seasoned flour, then baked until flaky and tender. Six ingredients, one pan, and ready in under 30 minutes.
Instead of going to a fancy restaurant, make this dish at home and add some sophistication to your kitchen.
Pineapple glaze for baked ham made with crushed pineapple, brown sugar, lemon juice, and mustard. Thick, sweet-tangy, and ready in 10 minutes on the stovetop.
Grilled beef brochettes marinated in red wine, honey, coriander, cumin, and lemon juice, threaded with red peppers and onions. Fragrant, charred, and ready for rare in just 4 minutes on the grill.
Seafood thermidor casserole with poached fish, crab, shrimp, and scallops in a creamy mustard-wine sauce. Topped with buttery breadcrumbs and broiled until golden.
Hotel Roanoke peanut soup, a legendary Virginia recipe with creamy peanut butter, chicken broth, and a bright squeeze of lemon. Rich, velvety, and uniquely Southern.
Baked Icelandic cod with a creamy Parmesan, sour cream, and mayo topping with lemon and chives. A simple, elegant fish dinner that feeds a crowd.
These cake-like bars are great for breakfast or snack. For the filling, you can use whatever your favorite dried fruits to substitute the dates.
A cloud-light shrimp souffle with dry mustard, tarragon, lemon zest, and Parmesan rising tall and golden from its dish. Impressive to serve and easier to make than you'd think.
Light, airy sponge cake made with sugar substitute and orange juice. Fluffy texture without the sugar spike, topped with sugar-free jam and whipped cream.
A delicious dish made with pearl barley, juicy apples and a bit of double cream that just might make you lucky like the Irish!
Prune whip spice cake with cinnamon, nutmeg, and allspice, topped with homemade prune butter frosting studded with chopped prunes and nuts. A vintage classic.
Lemon oatmeal cookies bright with lemon juice, zest, and extract, made lighter with oil and egg whites and given extra crunch from crisp rice cereal. A crisp, citrusy twist on the classic oatmeal cookie.
Veal piccata baked with mushrooms, capers, scallions, and a white wine lemon butter sauce. Make-ahead friendly: assemble cold, bake at dinner time.
Rainbow trout teriyaki broiled in 5 minutes after a quick soy-ginger-garlic marinade. Topped with toasted sesame seeds for fast Asian-inspired weeknight fish.
Easy microwave salmon loaf with canned or cooked salmon, soft bread crumbs, eggs and lemon juice. Ready in about 12 minutes from a non-metallic loaf pan, no oven required.
Lemon baked cod dipped in lemon-butter and seasoned flour, then baked until flaky and tender. Six ingredients, one pan, and ready in under 30 minutes.
