Recipes with lemon juice

179 recipes. Page 2 of 8

As an Amazon Associate, we may earn from qualifying purchases.

Chogochujang Kkotge Cold Capellini (Spicy-Sour Crab Angel Hair)

Ice-chilled angel hair takes a dressing of chogochujang (Korean chili paste sharpened with vinegar and sugar), loosened with olive oil and lemon juice, that tastes spicy, sour, and sweet at once. Sweet crab meat and crunchy cucumber soften the heat, and the juice of cherry tomatoes thins the thick dressing on the plate. Capellini, among the thinnest pastas, overcooks fast and sticks together at room temperature unless it is chilled the moment it leaves the pot. The chilled noodles are pressed lightly in the sieve to shed their water, which would otherwise thin the dressing. Salt waits until the very end, since chogochujang varies in saltiness.

Prep 20min Cook 10min 2 servings

Salads Easy

Apple Fennel Walnut Salad

Fennel brings a faint anise scent, more fragrant than sweet, and a celery-like snap that plays against thin slices of apple. Toasted walnuts add a slightly tannic crunch, and peppery arugula keeps the plate from leaning sweet. The honey-lemon dressing, just lemon juice, honey, olive oil, and salt, is deliberately plain so each ingredient stays recognizable. Sliced last and tossed straight into the dressing, the apple has no time to brown, and the salad goes to the table as soon as it is plated. In France and Italy this kind of salad turns up in autumn and winter, when apples and fennel are in season together, and it sits well beside roast chicken, where the fennel cuts through the richness.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 15min 0 2 servings

Western Hard

Avocado Eggs Benedict

Fanned slices of avocado take the place of Canadian bacon, trading the salty meat layer for something soft and mild under the poached egg and hollandaise. The hollandaise depends on adding melted butter in a thin, slow stream so the emulsion holds. If it thickens too much, a teaspoon of warm water loosens it.

Prep 15min Cook 15min 2 servings

Asian Medium

Amritsari Fish Fry (Spiced Chickpea-Batter Fish)

This fried fish started at stalls in the lanes around the Golden Temple in Amritsar, Punjab, and spread across North India as something to eat with beer. The batter is besan, chickpea flour, mixed with rice flour; it clings more thinly than wheat flour and stays crisp longer. Ajwain seeds in the batter bring a smell close to thyme.

🍺 Bar Snacks

Prep 20min Cook 15min 3 servings

Baking Easy

Basbousa (Middle Eastern Semolina Syrup-Soaked Cake)

Semolina makes up the batter, so each bite has a slightly coarse, sandy grain. Before baking, the top is scored into diamonds and an almond is pressed into each one. The lemony syrup goes on the moment the cake comes out of the oven.

Prep 30min Cook 35min 4 servings

Rice Medium

Salmon Brown Rice Power Bowl

Brown rice is topped with pan-seared salmon, blanched spinach, shredded carrot and avocado, then dressed with soy sauce, lemon juice and sesame oil. Against the chewy rice, the salmon is cooked only until its center is still faintly translucent and stays moist.

Prep 20min Cook 15min 2 servings

Desserts Easy

Eton Mess (Crushed Meringue, Cream & Strawberry Mix)

From Eton College in England, this dessert is named for what it looks like: a mess. Meringue broken by hand into big and small pieces is folded with strawberries and whipped cream just two or three times, and half the berries are crushed with lemon juice first so their red juice runs through the cream. Meringue left to sit goes soft, so it is served the moment it is mixed.

Prep 15min Cook 60min 4 servings

Drinks Easy

Korean Bori Saessak Lemon Ade (Barley Sprout Lemon Ade)

A green layer sits at the bottom of the glass with sparkling water above it. The base is barley sprout powder stirred into apple juice with lemon juice, and it is only lightly sweetened; the grassy barley taste comes through clearly.

⚡ 20-Minute Recipes

Prep 9min 0 2 servings

Grilled Easy

Korean Gapojingeo Beoteo Maneul Gui (Butter Garlic Cuttlefish Grill)

Cuttlefish is thicker and denser than ordinary squid, so the inside of the body gets a deep crosshatch before it hits the pan, and the garlic butter seeps into those cuts as it cooks. A little chopped cheongyang chili, a hot Korean green pepper, leaves a faint kick at the end of the butter.

Prep 15min Cook 12min 2 servings

Soups Easy

Virginia Peanut Soup

Onion and celery are sauteed, simmered in stock and blended, then smooth peanut butter and cream are stirred in. Chunky peanut butter would spoil that smooth texture, and the only crunch comes from chopped roasted peanuts scattered on top.

🏠 Everyday

Prep 25min Cook 20min 6 servings

Pasta Medium

Gorgonzola Pear Walnut Gnocchi

Pear slices warmed in butter meet sharp, salty Gorgonzola melted into cream, with sweet and salty trading places from bite to bite. The pear gets just 1 minute over medium-low heat, enough to turn its edges slightly translucent while the center stays crisp. Boiling would split the cheese sauce, so the Gorgonzola melts slowly over low heat. Walnuts toasted in a dry pan add crunch against soft potato gnocchi, and a little lemon juice and black pepper cut the weight of the blue cheese. The gnocchi come out as soon as they float, before they turn soft, and start to finish the dish takes about 15 minutes.

Prep 15min Cook 15min 2 servings

Salads Easy

Barley Grain Salad

Chewy barley grains carry crisp bell pepper and cucumber, sharp red onion, and plenty of parsley in a simple lemon and olive oil dressing. The barley should stay slightly firm at the center; cooked soft, it turns porridge-like once dressed. Letting the barley cool completely does more for the result than any seasoning tweak: warm grains pull water out of the vegetables and thin the dressing.

🥗 Lighter Meals

Prep 15min Cook 25min 2 servings

Western Medium

Beef Carpaccio

Raw beef tenderloin sliced almost paper-thin is laid in a single layer and finished with olive oil, lemon, shaved Parmesan and arugula. Because nothing is cooked, it needs fresh beef suitable for eating raw, served before the surface starts to change color.

Prep 20min 0 2 servings

Baking Easy

Chess Pie

Sugar, butter and eggs make up nearly all of the filling in this Southern pie, yet the oven turns them into two textures: a thin, crackly top over a dense, caramel-tasting custard. As it cools the center firms to an almost fudge-like density, and it comes to the table at room temperature with a little unsweetened whipped cream.

Prep 20min Cook 45min 8 servings

Rice Medium

Korean Salmon Pot Rice (Salmon Fillet Steamed Directly on Rice)

A whole salmon fillet cooks right on top of the soaked rice, and only after resting is it broken into big flakes and folded through. The finish is soy sauce, a knob of butter, and lemon juice, which makes the rice rich and savory with a bright edge. Thick fillets can still be underdone at the center when the rice is ready. A thermometer reading of 63°C at the thickest point is the signal to stop.

At least 59 min 2 servings

Desserts Medium

Fıstıklı Sarma (Pistachio Phyllo Rolls)

The thin phyllo shatters at the edges, while the ground pistachio rolled up inside soaks up cool syrup and stays moist and green. The syrup is made first, because it has to be completely cool before it goes over the baked rolls.

Prep 90min Cook 25min 10 servings

Drinks Easy

Korean Melon Smoothie (Chamoe Korean Melon Yogurt Blend)

Chamoe, the small yellow Korean melon, is blended with plain yogurt and milk into a cool, slightly tangy yellow smoothie. The seeds and the watery flesh around them are scraped out first, and the ice goes in only at the end, after the flavor is set, to keep the drink from thinning.

⚡ 20-Minute Recipes

Prep 10min 0 2 servings

Grilled Medium

Korean Butter-Grilled Scallops

Scallops come off the heat when the outside is dark brown and the center still slightly translucent. Over high heat that takes 1 to 2 minutes a side, and after the flip, butter and minced garlic go into the pan and are spooned over the top.

⚡ 20-Minute Recipes

Prep 12min Cook 8min 2 servings

Pasta Easy

Herbed Orzo Salad

Rice-shaped orzo, cucumber, cherry tomatoes, parsley and mint come together in a cold lemon and olive oil salad that holds up well when made ahead for lunch. Orzo keeps softening as it soaks up the dressing, so it comes out of the water 1 minute early to stay pleasantly firm. Feta is crumbled in large pieces by hand, leaving salty pockets rather than an even coating.

🍱 Lunchbox

Prep 12min Cook 10min 2 servings

Salads Easy

Beet Râpée (French Shredded Beet Salad)

Raw beet cut into very fine shreds keeps its sweetness and crunch, dressed the way a French carrot râpée would be, with olive oil, lemon and whole-grain mustard. A little sugar rounds off the acidity. The shreds need an even thickness so that a short 10-minute salting softens every piece to the same degree. Squeezing out the red liquid afterward keeps the beet crisp; left in, it makes the dressing slide off the shreds and collect at the bottom of the bowl. The fine shreds snap easily and are lifted and turned gently until the mustard seeds and a thin film of oil cling to every strand.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 15min Cook 5min 2 servings

Western Medium

Blanquette de Veau (French Veal Stew in Creamy Egg-Lemon Sauce)

Nothing in this French stew is browned except the mushrooms: the veal is blanched, rinsed and simmered gently with carrot and onion, which keeps both meat and sauce pale and mild. Cream, egg yolks and a little lemon juice finish the sauce, giving it a soft, velvety body with a light tang. The veal needs a long, quiet simmer until a fork slides in easily.

Prep 20min Cook 80min 4 servings

Baking Easy

Classic Lemon Bars

A buttery shortbread base, baked once on its own, goes back into the oven under a layer of lemon curd, so each bite has butter and sharp lemon together. The curd uses both juice and zest, and the oils in the zest give a stronger aroma than juice alone would. A dusting of powdered sugar stands out white against the yellow.

Prep 18min Cook 35min 4 servings

Desserts Easy

Gotgam Cream Cheese Roll (Dried Persimmon Rolls)

Dried persimmons are split along one side, opened flat, and rolled around cream cheese mixed with honey and lemon juice, plus coarsely chopped walnuts. After 20 minutes wrapped in the fridge, each slice shows a round of white cream and walnut inside the chewy fruit. If the persimmons have dried hard, five minutes in a damp paper towel keeps them from tearing as they are opened.

At least 30 min 2 servings

Drinks Easy

Korean Green Tangerine Ade

Picked in late summer before they ripen, cheonggyul (green Jeju tangerines) taste sharper and smell more strongly of peel than regular mandarins. The syrup in this ade is made from the fruit sliced skin and all and cured in sugar. Mint leaves are only pressed with the palm, since crushing them turns them bitter.

⚡ 20-Minute Recipes

Prep 6min 0 2 servings