5,212 lemon juice recipes

Homemade elderberry wine fermented with fresh berries, sugar, lemon juice, and yeast. A traditional country winemaking recipe that needs just five ingredients and three months of patience.

Strawberries Italian style macerate ripe berries with sugar, lemon, orange juice, port, and white wine. Boozy fragole al vino dessert that needs nothing more than a chilled glass.

We use lemon all the time, of course not just because it looks cute, also it enhances flavor of our dish. We use the whole lemon to make these delicious pickles, from the peel to the juice.

Red lentil dahl simmered with turmeric, green chili, and butter-fried onions. A simple vegetarian Indian classic finished with fresh lemon juice.

Paper-thin cucumber slices with creamy goat cheese, lemon juice, and hazelnut oil. An elegant, no-cook salad where ingredient quality is everything. Simple, refined, and fresh.

Filipino fish sinigang with halibut simmered in rice water and fresh lemon juice alongside daikon, Japanese eggplant, chili, and spinach. A light, tangy soup ready in under an hour.

A vegetarian black-eyed pea salad tossed in a bold dressing of sambuca, fresh basil, lemon juice, and balsamic vinegar. The anise-kissed liqueur gives this bean salad an unexpected, aromatic twist you won't find anywhere else.

Filetto sorpresso don is a butterflied filet mignon stuffed with prosciutto, mozzarella, and truffle, then breaded, pan-seared, and finished in white wine and lemon pan juices.

Classic Singapore Sling cocktail with gin, cherry brandy, fresh lemon juice, and powdered sugar topped with club soda. A simple, refreshing highball drink.

Hellenic marinated celery poached in olive oil, lemon juice, fennel, thyme, and parsley, then chilled. A light Greek-style cold appetizer, low calorie.

Grilled or baked salmon steaks with dill butter and a lemon juice presoak. Four ingredients, minimal prep, and done in under 30 minutes on the grill.

McIlhenny's crawfish etouffee smothered in butter with the holy trinity, crawfish fat, Tabasco, and fresh lemon juice. A rich, roux-free Cajun classic that's even better the next day.

Dolmades yialandzi are Greek stuffed grape leaves filled with herbed rice, dill, parsley, lemon juice, and olive oil. A vegetarian meze served cold as an appetizer or light main course.

Bacon, avocado, and Monterey Jack omelet served with fresh jalapeno-cilantro tomato salsa. A Tex-Mex breakfast for two with crisp bacon, creamy avocado, and bright homemade salsa.

German chocolate cake from scratch with a cooked coconut-pecan frosting. Three layers of buttermilk chocolate cake topped with a rich, chewy caramel-style filling.

No-cook rum-flavored fruit sauce blended from ripe bananas, orange, plumped raisins, and lemon juice. A naturally sweet topping for pancakes, waffles, and French toast.