1,080 lemon juice recipes

Bright orange and red salad with romaine, fresh orange, radishes, red pepper, and onion in a cumin-cayenne lemon dressing. Indian-style five-minute side.

Fillets of bluefish Gen Patton: bluefish fillets poached in white wine with shallots, then cloaked in a cream and egg yolk reduction sauce finished with lemon. An old-guard American classic.

Raspberry-lemon pie with a tangy condensed-milk lemon filling layered under a glossy raspberry topping in a graham crust. The summer berry-and-citrus combination served chilled.

If you love cooking, you will love preparing this scrumptious dish that can satisfy anyone's hunger!

Shaved spring vegetables are crunchy and refreshing, and white bean absorb the flavor from the light and tasty vinaigrette. A well balanced spring or summer salad.

Grilled salmon steaks glazed with a quick homemade teriyaki of soy, brown sugar, garlic, and sesame, brushed on for sticky caramelized edges. Easily made gluten-free with tamari.

Vegan lemon garlic dressing with cucumber, onion, apple cider vinegar, dill, and celery seeds blended smooth. An oil-free, fat-free salad dressing that keeps well in the fridge.

Chilled summer squash soup with fresh herbs: a silky cold soup of zucchini, crookneck, and pattypan squash pureed with basil, parsley, and buttermilk. A summer lunch or starter for six.

Pork chops braised under smothered red cabbage with apples, red onion, cranberry juice, and red wine vinegar. A hearty one-pot fall dinner full of tangy sweetness.

Greek marinated vegetable salad with broiled eggplant, roasted red pepper, artichoke hearts, and mushrooms in a lemon-herb olive oil dressing with oregano and marjoram.

Traditional German Lebkuchen honey cakes spiced with cinnamon, cloves, allspice, and nutmeg, studded with candied citron and brushed with a clear sugar glaze.

Baked orange roughy with stewed tomatoes, mushrooms, red bell pepper, and Italian herbs. A light, low-fat one-pan fish dinner with a thick vegetable sauce.

Grilled eggplant and portobello sandwich stacks smoky grilled eggplant and meaty mushrooms with a garlic-lemon mayo, arugula, and tomato on whole-wheat. A hearty, satisfying vegetarian sandwich.

Poppy seed cake with lemon glaze baked in a bundt pan. Pureed apricots replace butter for moisture, egg whites provide lift, and a tangy lemon glaze drizzles over the top. No butter, no yolks.

A vegetable curry pot pie filled with sweet potato, eggplant, mushrooms, and peas in a fragrant sauce, topped with a sticky brown rice crust instead of pastry. Plant-based comfort food with Indian flair.

Light spinach dip made with low-fat cottage cheese and yogurt instead of sour cream. Fresh spinach, lemon juice, and green onions in a creamy, tangy base.