2,308 lemon juice recipes

Put some fruit into your mornings with this jam that is scrumptious on toast.

Soft, light and buttery cookies with a burst of citrusy flavor. Perfect for a garden party.

These cookies have a cake-like texture, very moist. The lemon juice and zest add the refreshing citrus taste, and the glaze gives another layer of zing.

Great recipe, measurements worked out perfectly. Used the resulting jelly with Apple stuffed pork chops (linked below). The sweet slightly tart would work great with some spice, perhaps red pepper flakes added for a sweet-spicy kick.

Amy's blueberry rhubarb jam pairs sweet summer berries with tart rhubarb, no pectin needed. The boil-down method delivers thick, glossy preserves perfect for toast or baking.

Cooked strawberry jam set with Certo liquid pectin and a hard one-minute boil. The classic no-fail method for a bright, spreadable preserve that gels every time, sealed in sterilized jars.

This Chunky Blueberry Sauce is a versatile topping that balances sweet and tart flavors. With just four ingredients, it’s easy to prepare and adds a burst of flavor to breakfast dishes, desserts, or even savory pairings like grilled meats. The sauce thickens naturally as it simmers, creating a luscious texture with whole berries for a rustic appeal.

Three-ingredient seedless blackberry preserves with equal parts berries and sugar plus a splash of lemon juice. Old-school maceration method gives deep berry flavor without added pectin.

Dairy-free strawberry sherbet with bright lemon and orange juice in a smooth cooked sugar syrup base. Italian-style frozen dessert with intense fresh berry flavor and a scoopable texture.

Lemon curd coconut macaroons with bright citrus centers spooned into chewy meringue cookies. Five ingredients, no flour, naturally gluten-free.

A delightful homemade jam combining the sweetness of strawberries and the tartness of apples, perfect for spreading on toast, scones, or using in desserts.

Sugar-free refrigerator grape jelly made with unsweetened grape juice, unflavored gelatin, and lemon juice. No pectin, no canning, no special equipment. Ready in 35 minutes, keeps for 2 weeks.

Cranberry sorbet simmers cranberries with orange juice and sugar syrup, purées smooth, then freezes with a splash of Chambord. A bright palate-cleansing holiday dessert.

Avocado ice cream blends ripe Hass with whipped evaporated skim milk, citrus juices, and sugar into a creamy, naturally green frozen dessert. No-egg, no-churn-friendly tropical treat with Mexican and Filipino roots.

Harvest apricot preserves cook a big batch of ripe apricots with sugar and lemon juice to setting point, then jar and seal with rum-dipped cellophane tops. An old-world summer preserve.

Great marinade for chicken in pita greek style, a salad or in pasta.