5,304 lemon juice recipes

Quick microwave trout stuffed with tender peppers and onions in lemon-butter sauce, ready in 15 minutes for weeknight fish dinners that taste like campfire cooking.

A light, luscious hazelnut meringue cake with chocolate-coffee filling is a dream dessert after a buffer.

Simple cookie bars with a cake-like base topped with fruit pie filling and powdered sugar. A vintage sheet pan dessert that feeds a crowd with minimal effort using canned filling.

Sweet, juicy pears meet crisp cucumber in this refreshing two-ingredient salad with a bright lemon-sugar dressing. Ready in 5 minutes, it's the perfect light side for summer meals.

Homemade banana butter made from 10 ripe bananas, maraschino cherries, and pectin. This spreadable fruit preserve yields 8 to 9 half-pints for gifting or stocking the pantry.

Traditional Passover haroset with grated apples, walnuts, hazelnuts, and sweet kosher wine blended into a thick, nutty paste. A 10-minute no-cook recipe for the Seder table.

Velvety peach butter simmered with brandy, lemon, and fresh spearmint then canned for year-round spreading. A sophisticated twist on a Southern pantry classic that makes a stunning homemade gift.

Layered banana, mixed fresh fruit, non-fat vanilla yogurt, and chopped walnuts assembled in 10 minutes. A light, no-cook dessert or breakfast parfait with no added sugar.

Sauteed trout fillets with a warm bacon, chive, and lemon pan sauce. Lightly floured and golden-brown in minutes, this simple fish dinner comes together in one skillet.

Light corn and tomato broth made with fresh ears of corn, ripe tomatoes, and chicken broth, finished with a bright squeeze of lime. Ready in under 40 minutes.

Five-ingredient herb butter sauce with rosemary, tarragon, and lemon that doubles as a grilling baste and warm dipping sauce for shrimp, crab, lobster, and crawfish.

A refreshing beverage. But remember sloe gin as the name states works slow.

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Homemade cantaloupe sherbet churned with pureed melon, milk, honey, and a squeeze of lemon. Smooth, scoopable, and bursting with fresh summer melon flavor. Makes about 2 quarts.

Flour-dusted turkey breast slices pan-fried in butter until golden, finished with toasted almonds and a bright lemon pan sauce. An elegant 30-minute dish inspired by classic French amandine.

Whole beef tenderloin rubbed with garlic, olive oil, and lemon, charred over high heat, then roasted to medium-rare. Sliced thin and served with rich Marchand de Vin sauce for a showstopping dinner.