2,308 lemon juice recipes

Honey drops candy boils pure honey with butter and a splash of lemon to hard ball stage, then pulls into chewy white taffy with a porous, melt-on-the-tongue texture.

Baked Brie with a homemade cranberry-pear compote, honey, currants, and pumpkin pie spice. A warm, bubbly holiday appetizer served with melba rounds or sliced fruit.

Mom's lemon pie cooks a fresh-lemon curd with the zest of two whole lemons over the stovetop, thickened with both flour and cornstarch. A traditional water-based lemon meringue pie filling.

Grilled lamb shoulder chops marinated in fresh lemon juice, lemon zest, rosemary, garlic, and olive oil. Simple Mediterranean flavors, just 10 minutes on the grill.

Spinach salad with a creamy blended lemon dressing made from sour cream, lemon juice, garlic, and paprika. A tangy, no-cook side salad ready in 10 minutes.

Thin crepes filled with sliced bananas tossed in lemon juice, nutmeg, and cinnamon sugar, then dusted with powdered sugar. A warm, citrusy brunch treat ready in 20 minutes.

Bring memories of Greece to your Kitchen and just try to fight off your tastebuds!

This low fat and low calories sorbet is perfect during the hot summer day, it helps you cool down the body and satisfy the mouth.

A scrumptious side dish made with aji chiles, fresh lima beans and a variety of spices.

Lemon sponge pudding cake that magically separates into three layers as it bakes: meringue top, sponge cake middle, and creamy lemon pudding on the bottom.

Cold buttermilk soup with whipped egg yolks, lemon zest, and vanilla, served chilled with a dollop of unsweetened whipped cream. A refreshing Scandinavian-style summer soup.

Coconut fluff peaches with a cloud of meringue-like topping made from beaten egg white, coconut syrup, and lemon zest, heaped into peach halves. A light, retro dessert.

Buttermilk lemon pudding cake separates as it bakes into two layers: an airy sponge on top and a tangy lemon custard pooled underneath. Tart, light, and self-saucing, baked in individual ramekins in a water bath.

Homemade V8 juice from 15 pounds of ripe tomatoes with celery, onion, garlic, horseradish, and lemon juice. A big-batch vegetable juice for canning or freezing.

This sorbet, based simply on commercially canned pears, can be enhanced with the flavor of eau-de-vie de poire (pear liqueur) or, if preferred, with fresh lemon juice.

Light and airy citrus chiffon pie with fresh lemon and orange juice, set with gelatin in a flaky pastry shell. A no-bake filling that's bright, fluffy, and refreshing.