5,305 lemon juice recipes

Blintz souffle layers a cream cheese and cottage cheese filling inside a puffy orange-scented batter, baked golden and served with warm blueberry sauce. A Jewish brunch classic.

Use as a dip or topping for grilled chicken, seafood, etc., inspired by Diana Rattray

Southern sweet potato pie with mashed sweet potatoes, warm spices, and a brightening splash of fresh lemon or orange juice. Pecan halves on top add Southern charm. The two-stage bake delivers a custard that sets without cracking.

Low-calorie chicken barley soup made from scratch with homemade defatted broth, pearl barley, green beans, and lemon juice. A hearty, satisfying soup without the fat.

Rich chocolate brownies topped with a lemon-chocolate frosting loaded with chopped pecans. The lemon juice in the frosting adds a bright, unexpected twist to fudgy brownies.

Leg of lamb stuffed with rice rolls a butterflied Pakistani-spiced lamb leg around a mushroom and rice filling, roasted to carving-perfect for a showstopper holiday main.

Grilled shrimp and scallop kabobs marinated in soy sauce, lemon, ginger, and garlic with pineapple chunks and zucchini. Overnight marinating builds bold Asian-inspired seafood flavor.

Helen's Cheesecake with a ground pecan and graham cracker crust, a lemon-kissed cream cheese filling, and a sour cream topping baked right on. Refrigerate 24 to 72 hours - patience is the secret ingredient.

Lemon pineapple chicken with broiled chicken breasts finished in a bright sweet-sour sauce with pineapple chunks, carrots, and green pepper. Light, easy weeknight dinner.

Overnight-marinated chicken broiled and braised in a spiced tomato sauce with apple juice, orange juice, and a 13-spice seasoning blend. Deeply layered Cajun-inspired flavors over rice.

Salmon manicotti stuffed with pink salmon, broccoli, and cottage cheese, baked in a creamy lemon-dill sauce with Parmesan. A lighter take on stuffed pasta.

Pork and apple salad for two with toasted almonds, grapes, and a curried soy-mayo dressing. A quick, elegant lunch salad that uses leftover cooked pork or chicken.

Grilled bread salad with fresh figs, roasted red peppers, basil, and a balsamic-lemon vinaigrette. A summer grilled panzanella that turns stale bread into a smoky, fig-sweet main course salad.

Rich baked casserole of lump crab and shrimp with Italian breadcrumbs, mushrooms, hard-boiled eggs, and a creamy mayo-evaporated milk base. A 30-minute showstopper.

Kapernschnitzel, a German pan-fried veal cutlet with capers, white wine pan sauce, lemon, and paprika. A quick, elegant main dish ready in 30 minutes.

Justin's Barbecue Sauce: a Cajun-style finishing sauce with red wine, ketchup, hot sauce, garlic, and aromatic vegetables. Two-hour simmer for depth, served over barbecue not basted.