Recipes with lemon juice
5,001 recipes
Angel Hair with Avocado Corn Cream
Creamy blended sauce of avocado, sweet corn, tomatillos, and jalapeño tossed with angel hair for a vibrant Southwestern pasta in 30 minutes.
Kalamarakia (Greek Squid)
Kalamarakia is classic Greek fried squid dusted in flour and pan-fried in olive oil, then finished with white wine and fresh lemon juice. A simple taverna-style appetizer ready in 30 minutes.
Viennese Sand Cookies
This co-winner in the filled-cookie category from Dorothy O'Neill of Whitefish Bay makes a delicate, crispy cookie. Dipping in chocolate and nuts adds flavor and texture.
Fancy Fish
Quick fish sauce made with mayonnaise, sun-dried tomatoes, dill, lemon juice, and hot sauce. A no-cook dipping sauce for fish fillets or fish sticks.
Minced Meat Kabobs
Middle Eastern-style beef kabobs with rice, mint, allspice, and cinnamon on skewers with zucchini and red pepper. Broiled with a lemon-mint oil baste.
Mixed Bean, Tomato & Ham Soup
Mixed bean soup with kidney beans, lima beans, chickpeas, lean ham, tomatoes, and a finishing splash of lemon juice. Hearty enough for a full meal in a bowl.
Nut & Caramel Dessert Kabobs
Grilled dessert kabobs with pound cake cubes coated in peanut butter and chopped peanuts, skewered with banana and nectarine, and basted with warm caramel sauce. A fun cookout finish.
Green Papaya Salad (Som Tam)
Som tam, the iconic Thai green papaya salad pounded in a mortar with chilies, garlic, lime, peanuts, and long beans. A bright, fiery, crunchy salad scooped up with cabbage leaves.
Best Lemon Love Notes with Lemon Glaze
Lemon love notes are buttery shortbread bars studded with coconut and bright lemon zest, finished with a tart lemon glaze and a flurry of toasted coconut, then cut into triangles. Bake-sale cookies that look as pretty as they taste.
Bye-Bye Birdy Curry Dip
Curry dip with Granny Smith apple, crushed pineapple, cashews, and blue cheese in a creamy mayo base. No-cook appetizer with sweet, tangy, and savory layers in every bite.
Pakoras
Indian pakoras made with chickpea flour batter spiced with garam masala, coriander, and turmeric. Dip eggplant, potato, pepper, mushroom, or onion and fry until crisp. The chaiwala classic at home.
Avocado Mousse Melba
Avocado Mousse Melba blends avocado with sweetened condensed milk and lemon, folds into whipped cream, and serves with raspberry Melba sauce on decoratively swirled cream. A restaurant-worthy dessert.
Homemade Apple Pie Filling
Homemade apple pie filling cooks down sliced apples with sugar, cinnamon, nutmeg, and lemon for canning or freezing. Six-pound batch of filling that yields enough for multiple pies.
Barbecued Lamb on Skewers
Barbecued lamb skewers marinate cubed lamb in lemon juice, garlic, and chili oil, then grill until charred outside and pink inside. Chinese Muslim style street food served with naan bread or sesame shao bing rolls.
Creamed Oysters with Buttered Bread
Creamed oysters in a silky butter-and-cream sauce with a hit of nutmeg, lemon, and paprika, spooned over hot buttered toast. A classic East Coast seafood supper from the New England playbook.
Creamy blended sauce of avocado, sweet corn, tomatillos, and jalapeño tossed with angel hair for a vibrant Southwestern pasta in 30 minutes.
Kalamarakia is classic Greek fried squid dusted in flour and pan-fried in olive oil, then finished with white wine and fresh lemon juice. A simple taverna-style appetizer ready in 30 minutes.
This co-winner in the filled-cookie category from Dorothy O'Neill of Whitefish Bay makes a delicate, crispy cookie. Dipping in chocolate and nuts adds flavor and texture.
Quick fish sauce made with mayonnaise, sun-dried tomatoes, dill, lemon juice, and hot sauce. A no-cook dipping sauce for fish fillets or fish sticks.
Middle Eastern-style beef kabobs with rice, mint, allspice, and cinnamon on skewers with zucchini and red pepper. Broiled with a lemon-mint oil baste.
Mixed bean soup with kidney beans, lima beans, chickpeas, lean ham, tomatoes, and a finishing splash of lemon juice. Hearty enough for a full meal in a bowl.
Grilled dessert kabobs with pound cake cubes coated in peanut butter and chopped peanuts, skewered with banana and nectarine, and basted with warm caramel sauce. A fun cookout finish.
Som tam, the iconic Thai green papaya salad pounded in a mortar with chilies, garlic, lime, peanuts, and long beans. A bright, fiery, crunchy salad scooped up with cabbage leaves.
Lemon love notes are buttery shortbread bars studded with coconut and bright lemon zest, finished with a tart lemon glaze and a flurry of toasted coconut, then cut into triangles. Bake-sale cookies that look as pretty as they taste.
Curry dip with Granny Smith apple, crushed pineapple, cashews, and blue cheese in a creamy mayo base. No-cook appetizer with sweet, tangy, and savory layers in every bite.
Indian pakoras made with chickpea flour batter spiced with garam masala, coriander, and turmeric. Dip eggplant, potato, pepper, mushroom, or onion and fry until crisp. The chaiwala classic at home.
Avocado Mousse Melba blends avocado with sweetened condensed milk and lemon, folds into whipped cream, and serves with raspberry Melba sauce on decoratively swirled cream. A restaurant-worthy dessert.
Homemade apple pie filling cooks down sliced apples with sugar, cinnamon, nutmeg, and lemon for canning or freezing. Six-pound batch of filling that yields enough for multiple pies.
Barbecued lamb skewers marinate cubed lamb in lemon juice, garlic, and chili oil, then grill until charred outside and pink inside. Chinese Muslim style street food served with naan bread or sesame shao bing rolls.
Creamed oysters in a silky butter-and-cream sauce with a hit of nutmeg, lemon, and paprika, spooned over hot buttered toast. A classic East Coast seafood supper from the New England playbook.
