1,624 lemon juice recipes

Char-broiled shrimp skewers marinated in olive oil, lemon, garlic and fresh parsley, then grilled over hot coals and basted until smoky and just opaque. A simple six-ingredient cookout classic.

A quick microwave cherry sauce made with dark sweet cherries, cornstarch, lemon juice, and lemon zest. Spoon over ice cream or cake in under 10 minutes.

An easy 2-ingredient Halloween punch: orange juice and lemon-lime soda for a fizzy, spooky-orange party drink. Kid-friendly, ready in minutes, and a blank slate for ghoulish garnishes.

Smoked salmon pizza with mascarpone, shallots, lemon juice, and fresh chives on a crispy baked crust. An elegant five-ingredient flatbread that comes together in 15 minutes.

Classic breaded veal cutlet with a double cracker-crumb coating, pan-fried golden and finished with lemon juice. Served Pennsylvania Dutch style topped with a fried egg.

Veal piccata baked with mushrooms, capers, scallions, and a white wine lemon butter sauce. Make-ahead friendly: assemble cold, bake at dinner time.

Crispy bacon-wrapped crab rolls broiled to golden, smoky goodness in just 10 minutes. A quick, crowd-pleasing appetizer with bright lemon and Worcestershire kick.

Green olive-cucumber salad set in lime gelatin with lemon juice, lemon zest, and onion-stuffed olives. A retro molded salad with a tangy, savory twist.

This savory Beefy Mary blends V8 juice with rich beef broth and a squeeze of lemon over ice. A bold, non-alcoholic twist on the classic Bloody Mary that's ready in 2 minutes.

Learn how to make beer can chicken. Tender, fall-off-the-bone grilled chicken that's moist on the inside, crispy on the outside.

Mexican-style baked fish steaks in orange and lemon juice with cilantro, garlic, and onion. Topped with hard-boiled egg wedges and a sprinkle of paprika.

Artillery Punch - a historic large-batch party punch with rye whiskey, Jamaican rum, brandy, red wine, Benedictine, strong black tea, and citrus. Makes 25-30 cups, handle with care.

Glazed lemon squares with a Bisquick shortbread base, a tangy lemon-coconut custard filling, and a sweet lemon glaze on top. A bright, citrusy bar cookie with three distinct layers.

Japanese sunomono dressing with rice vinegar, lemon, wasabi, and fresh ginger for cucumber pickles. A tangy, slightly spicy dressing with no cooking required.

Jellied tomato salad made with unflavored gelatin, tomato juice, basil, lemon, and garlic. A retro molded salad that's light, savory, and perfect alongside cold cuts.

Simple buttered fiddleheads with lemon juice, salt, and pepper. A quick springtime side dish that highlights the grassy, asparagus-like flavor of fern shoots.