5,212 lemon juice recipes

Low fat lemon pudding cake separates as it bakes into a tender sponge top and silky lemon-curd bottom. Light dessert with skim milk and only one tablespoon of fat.

These delicate crackers never fail to attract a crowd. Fresh lemon zest is the secret to their popularity. Perfect party fare or dessert crackers, these treats are not too sweet, and they go well with a fresh pot of tea in the afternoon.

Sauteed chicken breasts in a lemon cream sauce with dry vermouth, Parmesan, and chicken broth. A one-skillet dinner served over egg noodles in 30 minutes.

Old-fashioned pineapple ice made with fresh pineapple, sugar syrup, lemon juice, and meringue for a light, scoopable frozen dessert. No ice cream maker needed.

Tangy lemon curd filling in a crisp pie shell, topped with sky-high meringue swirled into golden peaks. Crowd-pleasing classic dessert.

Silky chilled fennel soup, fennel simmered with shallots and garlic, pureed with lemon and dill, then blended with cool yogurt. A light, tangy, anise-kissed soup served cold as a refreshing starter.

Sirloin tips braised in a garlic-heavy ketchup and Worcestershire sauce until fork-tender. A simple, saucy beef dinner served over rice with bold savory flavor.

Sauteed cauliflower and zucchini in herbed butter with basil, oregano, lemon juice, and Parmesan. A simple, flavorful vegetable side dish ready in 35 minutes.

Tomatillo guacamole made with cooked tomatillos, mashed avocado, jalapeno, and lemon juice. A tangy Mexican dip with bright, citrusy flavor that's ready in 20 minutes.

Raspberry sorbet spiked with Beaujolais wine, lemon juice, and a touch of cream. A jewel-toned grown-up dessert with a smooth, scoopable texture. No ice cream maker required.

Quick and easy simple chicken recipe that is low in fat and tasty.

Salmon scampi seared in bacon drippings and finished with marsala wine, butter, garlic, and herbs. A pan-to-oven main course served over rice.

Rich French-style cream sauce with shallots, white wine, oyster juice, and butter. A San Francisco masterchef classic that pairs beautifully with seafood and shellfish.

An easy pot pie that uses up leftover turkey and mashed potatoes. Instead of a complicated pastry it uses the mashed potatoes instead. I always cook extra mash knowing it easy to pair with my leftover turkey.

Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.

Fruit and cabbage salad with oranges, apples, grapes, and shredded cabbage in a whipped cream mayonnaise dressing. A sweet, creamy no-cook side salad ready in 15 minutes.