2,308 lemon juice recipes

Quick microwave trout stuffed with tender peppers and onions in lemon-butter sauce, ready in 15 minutes for weeknight fish dinners that taste like campfire cooking.

A light, luscious hazelnut meringue cake with chocolate-coffee filling is a dream dessert after a buffer.

Sweet, juicy pears meet crisp cucumber in this refreshing two-ingredient salad with a bright lemon-sugar dressing. Ready in 5 minutes, it's the perfect light side for summer meals.

Homemade banana butter made from 10 ripe bananas, maraschino cherries, and pectin. This spreadable fruit preserve yields 8 to 9 half-pints for gifting or stocking the pantry.

Traditional Passover haroset with grated apples, walnuts, hazelnuts, and sweet kosher wine blended into a thick, nutty paste. A 10-minute no-cook recipe for the Seder table.

Velvety peach butter simmered with brandy, lemon, and fresh spearmint then canned for year-round spreading. A sophisticated twist on a Southern pantry classic that makes a stunning homemade gift.

Layered banana, mixed fresh fruit, non-fat vanilla yogurt, and chopped walnuts assembled in 10 minutes. A light, no-cook dessert or breakfast parfait with no added sugar.

Sauteed trout fillets with a warm bacon, chive, and lemon pan sauce. Lightly floured and golden-brown in minutes, this simple fish dinner comes together in one skillet.

Light corn and tomato broth made with fresh ears of corn, ripe tomatoes, and chicken broth, finished with a bright squeeze of lime. Ready in under 40 minutes.

A refreshing beverage. But remember sloe gin as the name states works slow.

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Homemade cantaloupe sherbet churned with pureed melon, milk, honey, and a squeeze of lemon. Smooth, scoopable, and bursting with fresh summer melon flavor. Makes about 2 quarts.

Pecan orange coleslaw with fresh oranges, shredded cabbage, and chopped pecans in a sweet lemon-mayo dressing. A bright, crunchy no-cook side dish.

Orange cabbage slaw with a creamy lemon-mayo dressing. Fresh citrus segments brighten the shredded cabbage for a tangy, crunchy side dish.

Half-raw, half-cooked blueberry pie with fresh berries topped by a glossy cooked blueberry glaze in a pre-baked shell. No oven needed after the crust.

Revithia soupa, a traditional Greek chickpea soup with just olive oil, onion, and lemon. Six simple ingredients simmered low and slow for a velvety, comforting bowl.