5,212 lemon juice recipes

Peppery mozzarella salad with beefsteak tomatoes, avocado, and shallots in a crushed green peppercorn and lemon dressing. Marinated one hour for bold flavor.

Classic apple pie topped with a buttery butterscotch crumb made from melted butterscotch morsels, butter, and flour. Cinnamon-spiced Granny Smith filling bakes up bubbly under that crunchy, caramelized crust.

Show-stopping raspberry cream cheese pie with decorative cut-out snowflake pastry top, layered with tart filling and sweet condensed milk cream.

Speedy ziti tossed with cooked chicken, frozen peas, and a tangy Dijon-lemon sauce made from chicken broth. A 35-minute one-skillet pasta perfect for busy weeknights using rotisserie chicken.

Classic New Orleans crabmeat ravigote with lump crab, bell pepper, pimiento, scallions, and a bright lemon-cayenne kick. No cooking required. Ready in 20 minutes.

No-bake peanut butter cheesecake with a graham cracker crust and chopped peanut topping. Rich, creamy, and ready in just a few hours of chilling.

Chicken thighs simmered in coconut cream with curry powder, cumin, ginger, and a whole ripe banana for natural sweetness. A rich, aromatic 25-minute curry loaded with vegetables and bold spice.

Microwave red snapper Florentine on a bed of seasoned spinach with Dijon mustard, lemon juice, and paprika. A light, quick weeknight fish dinner ready in 30 minutes.

Individual oyster casseroles baked in sherry-cream sauce with tomato soup, green peppers, and a hint of mace. Bubbly, elegant, and ready in an hour.

Cherry pie topped with a golden coconut-almond macaroon instead of a second crust. The two-stage bake gives you sweet cherry filling under a chewy, toasted almond-coconut layer.

A fresh strawberry and blueberry pie with a buttery coconut crumble topping baked until golden and bubbling. Tapioca-thickened filling keeps every slice neat. Summer berry baking at its finest.

Cold trout in orange marinade is an Italian make-ahead classic: pan-fried trout steeped overnight in vermouth, orange, and lemon. Serve chilled the next day.

Bay scallops in a fresh ginger and Sauternes beurre blanc, served inside a golden puff pastry shell. French technique meets a subtle Asian twist for a stunning plated dish.

Champagne-battered prawns fried light and shatteringly crisp, the bubbles in the sparkling wine making the airiest batter, served with a homemade cocktail sauce and lemon. A flirty little dish made for sharing.

Sweet and fiery banana chutney with Granny Smith apples, raisins, cayenne, ginger, and apple cider vinegar, baked until thick and jammy. Makes 4 cups of bold condiment for canning.

The tartness of the lemons is great with the sweet crust and meringue topping. Perfect in summer.