Recipes with lemon juice
5,001 recipes
Elegant Baked Fish
Elegant baked fish fillets topped with a spiced mayo of Creole mustard, hot sauce, Worcestershire, curry powder, and a Ritz cracker crust. Baked until flaky.
Easy Berry & Wine Soup
Chilled raspberry and red wine soup with cranberry juice, cinnamon, and a sour cream swirl. Refreshing summer dessert soup or unexpected starter, served cold.
Bacon Caesar Salad
Bacon Caesar salad with a creamy homemade dressing emulsified from scratch with garlic, anchovy, lemon and mustard, then tossed with crisp romaine, crumbled bacon, croutons and parmesan. Restaurant-style at home.
Pasta Wit Fresh Basil, Tomato & Parmesan
Pasta salad with fresh basil, ripe Roma tomatoes, parmesan, and a lemon-olive oil toss. A summer-ready cold pasta that lets a handful of garden ingredients shine.
N.C. Bbq Sauce
North Carolina BBQ sauce with a vinegar base, ketchup, chili powder, brown sugar, and black pepper. Thin, tangy, and made for pulled pork and ribs.
Fresh Green Chutney
Fresh green chutney with cilantro, green chili, yogurt, roasted cumin, and lemon juice. A bright, spicy Indian condiment served cold alongside curries and grilled meats.
Lemony Cheesecake with Fresh Fruit
Light lemony cheesecake made with nonfat cream cheese and condensed milk on a graham cracker base. A lower-fat cheesecake topped with fresh fruit that still feels indulgent.
Potatoes in a Thick Sauce
Indian spiced potatoes in a thick tomato sauce with ginger, coriander, cumin, fenugreek, and garam masala. A vegetarian potato curry with whole spice tempering and bold flavor.
Bob's Creamy Hot Crab Dip
Bob's creamy hot crab dip: a baked party dip with cream cheese, real crab meat, minced onion, and a hit of hot sauce. Six ingredients, one dish, ready for crackers in under an hour.
Apple Raspberry Pie
Apple raspberry pie with a flaky lard crust, Granny Smith apples, fresh raspberries, cinnamon, and warm spices. The lard crust freezing method creates shatteringly tender layers.
Low Fat Onion Dip
Low fat onion dip blends cottage cheese with yogurt, lemon juice, and green onions for a lighter take on the chip-and-dip classic. Customizable base for herbs, seafood, or curry add-ins. Six-ingredient party dip.
Stuffed Fritters
Matzoh fritters stuffed with currants, almonds, and dried apricots, lightened with folded egg whites and fried golden. A Passover-friendly treat with bright lemon flavor.
Broiled Chicken with Fettuccine
Broiled chicken over fettuccine in a brandy cream sauce with fresh and sundried tomatoes, jalapenos, and basil. A spicy, restaurant-style dinner for two.
Kythoni Peltes (Quince Jelly)
Kythoni peltes is a traditional Greek quince jelly scented with rose geranium leaves and lemon juice. A slow, old-world preserve that turns jewel-pink as it sets.
Apple Pie-2
Brown sugar apple pie thickened with tapioca and spiced with cinnamon and nutmeg. Granny Smith apples and lemon juice give it a sharp, bright filling.
Radish Spread
Peppery radish spread blended with cream cheese, fresh dill or basil, and lemon juice. A zesty, pink-flecked vegetable spread for crackers and bread in 20 minutes.
Elegant baked fish fillets topped with a spiced mayo of Creole mustard, hot sauce, Worcestershire, curry powder, and a Ritz cracker crust. Baked until flaky.
Chilled raspberry and red wine soup with cranberry juice, cinnamon, and a sour cream swirl. Refreshing summer dessert soup or unexpected starter, served cold.
Bacon Caesar salad with a creamy homemade dressing emulsified from scratch with garlic, anchovy, lemon and mustard, then tossed with crisp romaine, crumbled bacon, croutons and parmesan. Restaurant-style at home.
Pasta salad with fresh basil, ripe Roma tomatoes, parmesan, and a lemon-olive oil toss. A summer-ready cold pasta that lets a handful of garden ingredients shine.
North Carolina BBQ sauce with a vinegar base, ketchup, chili powder, brown sugar, and black pepper. Thin, tangy, and made for pulled pork and ribs.
Fresh green chutney with cilantro, green chili, yogurt, roasted cumin, and lemon juice. A bright, spicy Indian condiment served cold alongside curries and grilled meats.
Light lemony cheesecake made with nonfat cream cheese and condensed milk on a graham cracker base. A lower-fat cheesecake topped with fresh fruit that still feels indulgent.
Indian spiced potatoes in a thick tomato sauce with ginger, coriander, cumin, fenugreek, and garam masala. A vegetarian potato curry with whole spice tempering and bold flavor.
Bob's creamy hot crab dip: a baked party dip with cream cheese, real crab meat, minced onion, and a hit of hot sauce. Six ingredients, one dish, ready for crackers in under an hour.
Apple raspberry pie with a flaky lard crust, Granny Smith apples, fresh raspberries, cinnamon, and warm spices. The lard crust freezing method creates shatteringly tender layers.
Low fat onion dip blends cottage cheese with yogurt, lemon juice, and green onions for a lighter take on the chip-and-dip classic. Customizable base for herbs, seafood, or curry add-ins. Six-ingredient party dip.
Matzoh fritters stuffed with currants, almonds, and dried apricots, lightened with folded egg whites and fried golden. A Passover-friendly treat with bright lemon flavor.
Broiled chicken over fettuccine in a brandy cream sauce with fresh and sundried tomatoes, jalapenos, and basil. A spicy, restaurant-style dinner for two.
Kythoni peltes is a traditional Greek quince jelly scented with rose geranium leaves and lemon juice. A slow, old-world preserve that turns jewel-pink as it sets.
Brown sugar apple pie thickened with tapioca and spiced with cinnamon and nutmeg. Granny Smith apples and lemon juice give it a sharp, bright filling.
Peppery radish spread blended with cream cheese, fresh dill or basil, and lemon juice. A zesty, pink-flecked vegetable spread for crackers and bread in 20 minutes.
