Recipes with lemon juice
5,002 recipes
Banana Cake with Chocolate Whipped Cream
Two-layer banana cake with pecans and buttermilk, filled and frosted with chocolate whipped cream and fresh banana slices. A showstopper that pairs ripe banana with rich chocolate mousse.
Alice's Apple Meringue Pie
Apple meringue pie with grated apples in a custardy cinnamon-nutmeg filling and a cloud of vanilla meringue on top. A two-stage bake that finishes lightly golden.
Curry-Laced Tomato-Lentil Broth
Red lentil soup with crushed tomatoes, cumin, coriander, turmeric, and a tadka of popping mustard seeds. Vegan, high-fiber Indian dal broth with warming spice.
Scallops & Mushrooms Brochette
Broiled scallop and mushroom skewers marinated in olive oil, lemon juice, garlic, bay leaf, and coriander seeds. A simple seafood brochette served with tartar sauce.
Artichokes with Vinaigrette
Sweet-tangy mustard vinaigrette with dry mustard, vinegar, lemon juice, and a touch of sugar whisked into olive oil. A simple, sharp dipping sauce for whole cooked artichokes.
Crabmeat Appetizer
Layered crabmeat appetizer dip with a seasoned cream cheese base, chili relish, and crab on top. Make ahead overnight and serve cold on Melba rounds.
Butterfly Lamb with Rosemary
Butterflied leg of lamb marinated with olive oil, lemon juice, rosemary, bay leaf and black pepper, then grilled or broiled until charred outside and pink within. A six-pound centrepiece for Easter or summer cookouts.
Nori Rolls (Murreita)
Vegetarian nori rolls (murreita) wrap brown rice, mung sprouts, carrot, cucumber, daikon, and umeboshi plum in toasted nori. A macrobiotic-style sushi roll with no fish required.
Roasted Garlic with Cumin-Eggplant & Capellini
Roasted garlic and cumin-spiced broiled eggplant tossed with capellini, lemon juice, and cilantro. A vegan room-temperature pasta with bold, smoky Mediterranean flavor.
Grilled Spiced Fish
Indian-style spiced sole fillets marinated in yogurt, garam masala, coriander, and garlic, then broiled until flaky. A light, tandoori-inspired fish dish.
Skewered Fish with Honey-Mustard Sauce
Skewered fish with bacon, mushrooms, onions, and cherry tomatoes, grilled and served with a homemade honey-mustard sauce made from scratch with egg yolk and tarragon vinegar.
Pear Sorbet in Meringue Shells
This sorbet, based simply on commercially canned
pears, can be enhanced with the flavor of eau-de-vie de
poire (pear liqueur) or, if preferred, with fresh lemon juice.
Pear Sorbet in Meringue Shells
This sorbet, based simply on commercially canned
pears, can be enhanced with the flavor of eau-de-vie de
poire (pear liqueur) or, if preferred, with fresh lemon juice.
Crispy Chicken Casserole
Crispy chicken casserole with cream of chicken soup, mayo, hard-boiled eggs, walnuts, and a crushed potato chip topping. Retro comfort food at its finest.
Salmon Cheese Ball
Smoked salmon cheese ball blends flaked salmon with cream cheese, sour cream, lemon, and a pinch of tarragon. A 10-minute make-ahead party appetizer that freezes beautifully and rolls in nuts or parsley.
Tuna Tapenade
Tuna tapenade with oil-packed tuna, black olives, capers, garlic, lemon juice, and a splash of dark rum blended smooth with olive oil. A Mediterranean spread for crudites or crackers.
Two-layer banana cake with pecans and buttermilk, filled and frosted with chocolate whipped cream and fresh banana slices. A showstopper that pairs ripe banana with rich chocolate mousse.
Apple meringue pie with grated apples in a custardy cinnamon-nutmeg filling and a cloud of vanilla meringue on top. A two-stage bake that finishes lightly golden.
Red lentil soup with crushed tomatoes, cumin, coriander, turmeric, and a tadka of popping mustard seeds. Vegan, high-fiber Indian dal broth with warming spice.
Broiled scallop and mushroom skewers marinated in olive oil, lemon juice, garlic, bay leaf, and coriander seeds. A simple seafood brochette served with tartar sauce.
Sweet-tangy mustard vinaigrette with dry mustard, vinegar, lemon juice, and a touch of sugar whisked into olive oil. A simple, sharp dipping sauce for whole cooked artichokes.
Layered crabmeat appetizer dip with a seasoned cream cheese base, chili relish, and crab on top. Make ahead overnight and serve cold on Melba rounds.
Butterflied leg of lamb marinated with olive oil, lemon juice, rosemary, bay leaf and black pepper, then grilled or broiled until charred outside and pink within. A six-pound centrepiece for Easter or summer cookouts.
Vegetarian nori rolls (murreita) wrap brown rice, mung sprouts, carrot, cucumber, daikon, and umeboshi plum in toasted nori. A macrobiotic-style sushi roll with no fish required.
Roasted garlic and cumin-spiced broiled eggplant tossed with capellini, lemon juice, and cilantro. A vegan room-temperature pasta with bold, smoky Mediterranean flavor.
Indian-style spiced sole fillets marinated in yogurt, garam masala, coriander, and garlic, then broiled until flaky. A light, tandoori-inspired fish dish.
Skewered fish with bacon, mushrooms, onions, and cherry tomatoes, grilled and served with a homemade honey-mustard sauce made from scratch with egg yolk and tarragon vinegar.
This sorbet, based simply on commercially canned pears, can be enhanced with the flavor of eau-de-vie de poire (pear liqueur) or, if preferred, with fresh lemon juice.
This sorbet, based simply on commercially canned pears, can be enhanced with the flavor of eau-de-vie de poire (pear liqueur) or, if preferred, with fresh lemon juice.
Crispy chicken casserole with cream of chicken soup, mayo, hard-boiled eggs, walnuts, and a crushed potato chip topping. Retro comfort food at its finest.
Smoked salmon cheese ball blends flaked salmon with cream cheese, sour cream, lemon, and a pinch of tarragon. A 10-minute make-ahead party appetizer that freezes beautifully and rolls in nuts or parsley.
Tuna tapenade with oil-packed tuna, black olives, capers, garlic, lemon juice, and a splash of dark rum blended smooth with olive oil. A Mediterranean spread for crudites or crackers.
