5,305 lemon juice recipes

Fillets of bluefish Gen Patton: bluefish fillets poached in white wine with shallots, then cloaked in a cream and egg yolk reduction sauce finished with lemon. An old-guard American classic.

Greek eel baked Spetses-style in a tomato, honey, and feta sauce with thyme, mint, and lemon. A rustic island dish where the rich fish meets briny cheese and sweet sun-dried tomato.

Grilled turkey rolls stuffed with walnuts, spinach, and thyme, then served with a cool chive-lemon yogurt sauce. A lean grill-night main that holds up hot or cold.

Raspberry-lemon pie with a tangy condensed-milk lemon filling layered under a glossy raspberry topping in a graham crust. The summer berry-and-citrus combination served chilled.

Best apple raspberry pie: tart Granny Smith apples and jewel-bright raspberries spiced with cinnamon under a flaky, folded lard crust. A sweet-tart twist on classic apple pie.

A light, airy baked cheesecake made fluffy by folding in whipped egg whites, with tangy sour cream, cream cheese, lemon, and vanilla over a graham crust. The dessert worth saying yes to.

Salmon with basil cream sauce: pan-seared fillets finished in a silky white wine, shallot, and fresh basil cream reduction. An elegant bistro main course in under 40 minutes.

Lemon poppy seed muffins made with fat-free sour cream, egg substitute, and a third cup of fresh lemon juice. Sugar-dusted tops, tender crumb, lighter take.

If you love cooking, you will love preparing this scrumptious dish that can satisfy anyone's hunger!

Glossy pear slices baked in corn syrup-lemon glaze, crowned with buttery almond crumble. A showpiece autumn dessert for cozy dinner parties.

Homemade bourbon barbecue sauce with molasses, ketchup, red wine vinegar, soy sauce, and dry mustard simmered until thick and smoky. A rich, complex glaze for ribs, chicken, or brisket.

Traditional English fruitcake loaded with raisins, candied orange and lemon peel, citron, candied cherries, and walnuts. Baked low and slow in a tube pan for over 2 hours.

Lemony risotto with quartered artichoke hearts, sweet peas, fresh dill, and Parmesan stirred in at the end. A bright, herb-forward Italian rice dish that captures spring in every creamy spoonful.

Lemon Truffle Pie layers a white chocolate cream cheese base under tangy lemon curd in a baked pie shell, topped with whipped cream and toasted almonds.

Shaved spring vegetables are crunchy and refreshing, and white bean absorb the flavor from the light and tasty vinaigrette. A well balanced spring or summer salad.

A German-style no-yeast Christmas stollen with cottage cheese, rum, almonds, currants, sultanas, and candied lemon peel. Brushed with butter and dusted in powdered sugar for a snowy finish.