1,749 lemon juice recipes

Sliced beefsteak tomatoes topped with a creamy herb dressing made from yogurt, olive oil, lemon juice, and fresh garden herbs. A no-cook summer side that chills before serving.

Red Snapper in Artichoke Butter cooks entirely in the microwave - garlic butter with artichoke hearts, mushrooms, lemon, and cayenne poured over fillets and done in 30 minutes.

Scampi-style chicken thighs: boneless skinless thighs marinated in lemon juice and broiled fast with a garlic-parsley-white wine baste. Light, bright, weeknight chicken in under 30 minutes.

German fruit salad with honeydew melon, oranges, grapes, and walnuts in a tangy yogurt dressing with lemon, orange juice, and a hint of ketchup. Light and refreshing.

Apples, tangy cranberries, and pears under a granola-type crust can be served in small glass bowls for an inviting holiday meal conclusion.

Lemon cornmeal cake with a hot lemon glaze and crushed blueberry sauce. A rustic single-layer buttermilk cake with a tender crumb and gritty cornmeal bite, finished with bright citrus shine.

One-pot braised pork shoulder with carrots, potatoes, turnips, and parsnips, served with steamed cabbage and a silky pan gravy. Old-fashioned Sunday supper done right.

Baked curry seafood fettuccine with shrimp, scallops, and langostini tossed in a creamy chutney-curry mayo sauce. An elegant dinner that comes together in under an hour.

Southwestern quinoa salad with black beans, corn, tomato, red onion, and toasted cumin in a lemon-cilantro dressing. Vegan, high-protein, and served cold as a side or light meal.

Classic 9-inch peach pie with a double crust, fresh sliced peaches, cinnamon, and lemon juice. Baked golden until the juices bubble through the top crust slits.

Pear and raisin charoset with dried apricots, honey, cinnamon, lemon juice, and red wine. A lighter, fruit-forward Passover charoset without nuts or apples.

Fresh Bahamian-style conch salad marinated in lemon juice with crunchy cucumber, bell pepper, celery, and tomato. No cooking required, just chill and serve.

Sun-dried tomato dressing with anchovies, garlic, lemon juice, and olive oil blended into a thick, savory vinaigrette. Bold umami flavor in every drizzle.

Italian-marinated grilled flank steak with a three-ingredient marinade of Italian dressing mix, oil, and lemon juice. Overnight marinade, minutes on the grill.

Braised Belgian endive with framboise (raspberry brandy) in a butter sauce finished with lemon juice. An elegant French vegetable side dish with just five ingredients.

Cold tuna pasta salad with ziti, fresh basil, red bell pepper, and lemon juice. A no-cook, five-ingredient summer main course that chills before serving.