5,304 lemon juice recipes

Microwave salmon and potato platter with broccoli, lemon juice, and a fresh dill-yogurt sauce. A complete one-platter dinner cooked in about 10 minutes with no oven needed.

Lemon meringue angel food cake with homemade lemon curd filling and glossy Italian meringue frosting. A three-component showpiece cake for serious bakers who want a stunning result.

Khoresht-e Fesenjan: chicken or lamb simmered in a rich, dark walnut and pomegranate sauce with saffron, cinnamon, and nutmeg. A beloved Persian stew served with rice.

Classic French apple tarte Tatin with Granny Smith apples caramelized in a skillet and topped with buttery homemade pastry. A stunning upside-down dessert with deep golden caramel.

Buttermilk orange tube cake studded with pecans and soaked while warm in a hot rum-orange-lemon syrup. A boozy, citrus-forward bundt with a moist, melt-in-the-mouth crumb.

Vegan tofu manicotti stuffed with mashed tofu, spinach, garlic, and lemon juice, baked in spaghetti sauce. A dairy-free, plant-based take on classic stuffed pasta shells.

New Orleans-style seafood rice salad with shrimp, tuna, hard-boiled eggs, sweet pickles, and pimentos in a creamy mayo dressing. Chilled and served on fresh greens, Creole-style.

Fresh peach pie with a creamy cream cheese and sour cream custard filling, sprinkled with cinnamon. A Southern summer pie that elevates ripe peaches with a tangy cheesecake-style base.

Two-layer banana cake with pecans and buttermilk, filled and frosted with chocolate whipped cream and fresh banana slices. A showstopper that pairs ripe banana with rich chocolate mousse.

Vinaigrette potato salad with olive oil, lemon, white wine, and Dijon mustard instead of mayonnaise. A lighter make-ahead potato salad with hard-boiled eggs and shallots.

Salmon pate made with poached fresh salmon and smoked salmon, blended with butter, dill, and sour cream. Sealed with clarified butter for an elegant make-ahead appetizer.

Purple plum chiffon pie with fresh plum puree, whipped cream, and fluffy egg whites set with gelatin in a baked pastry shell. Light, airy, and intensely fruity.

Russian borscht with grated beets, tomato passata, and a tempered-egg finish for body. Served hot or chilled with a swirl of sour cream and the unmistakable ruby color that defines the soup.

If you don't know this crisp is actually made with zucchini, you will not notice the difference from an apple crisp.

Szczupak po polsku is a classic Polish dish of gently poached pike (or whitefish, perch, or sole) topped with a warm butter sauce of chopped hard-boiled eggs, fresh dill, and lemon juice. Serve with rice or potatoes.

Apple cream cheese coffeecake with a tender almond-scented crumb and cinnamon-sugar apples baked right on top. The cream cheese in the batter keeps every slice moist for days.