5,212 lemon juice recipes

Ah there's no place like home when you're this far away.

Delicious strawberry bread is loaded with refreshing flavor from strawberries. Moist and fluffy, it is a wonderful snack with a cup of tea or coffee.

Raspberry souffle: a Chambord-spiked raspberry puree folded into stiff-peak egg whites, baked in a water bath until towering and puffed. Light, no-yolk, dramatic French dessert.

Broiled French bread slathered with pistachio compound butter seasoned with lemon, oregano, and garlic. Crunchy, buttery, and on the table in 15 minutes flat.

Lemon cornmeal cake with a hot lemon glaze and crushed blueberry sauce. A rustic single-layer buttermilk cake with a tender crumb and gritty cornmeal bite, finished with bright citrus shine.

Hearty green lentils simmer with warm spices and bright lemon in this silky Mediterranean soup that's both nourishing and budget-friendly for busy weeknights.

Blueberry funny cake is a Pennsylvania Dutch classic: vanilla cake batter and warm blueberry sauce baked together in a pie shell. Part cake, part pie, fully addictive.

No-bake Hawaiian refrigerator cake with ladyfingers, sweetened condensed milk, crushed pineapple, marshmallows, and whipped topping. Sets overnight in a springform pan.

Traditional Swedish sillsallad with chopped herring, beets, potatoes, apple, and dill in an egg yolk dressing, served with a pink beet-sour cream sauce. A Scandinavian holiday classic.

Grilled half chicken marinated in fresh rosemary, garlic, lemon juice, and olive oil. Low and slow on the grill for crispy skin and juicy, herb-scented meat.

Pineapple cream cheese pizza on bread dough with a sweet cream cheese and crushed pineapple filling, strawberry jam, and toasted almonds. A dessert pizza kids and adults love.

Low-calorie molded cranberry salad with ginger ale, apple, celery, and orange zest set in unflavored gelatin. A lighter take on the classic holiday Jello salad.

Barbecued Hamburger Patties cook stovetop in a sweet-tangy chili sauce with ketchup, brown sugar, and lemon juice. No grill needed - an old-fashioned skillet supper ready in 45 minutes.

Roasted chanterelle and porcini mushroom salad with fresh basil, sun-dried tomatoes, balsamic vinegar, and lemon. A restaurant-quality wild mushroom dish ready in 20 minutes.

Tangy French-style salad dressing blended from tomato paste, lemon juice, oil, and onion powder. Sugar-free, no-cook, and ready in 5 minutes flat.

Lemon glazed buttermilk bundt cake: tender buttermilk pound-cake base with vanilla, lemon, and almond extracts under a glossy lemon-butter glaze. Classic potluck bundt for any occasion.