Recipes with lemon juice

179 recipes. Page 4 of 8

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Coquilles Saint-Jacques (French Scallop Gratin with Gruyere)

Tender scallops, a light cream sauce, and a crisp Gruyere and breadcrumb crust all land on the same spoon. Scallops toughen quickly, so the pan sear is brief and the oven finishes the warming. Reducing the white wine by half concentrates its acidity, and with cream and lemon juice the sauce stays bright instead of heavy. Any surface moisture on the scallops turns to steam and blocks browning, so they are pressed thoroughly dry first. Bake and serve them in ramekins or scallop shells, with baguette for the leftover sauce.

Prep 15min Cook 20min 2 servings

Baking Medium

Knafeh (Crispy Shredded Pastry with Cheese)

Fine strands of kataifi tossed in melted butter bake crisp above and below a layer of mozzarella, which stretches when the knafeh is cut. A thin sugar syrup with a little lemon goes on the moment it leaves the oven, and the hot strands drink it in quickly. It is cut right away, because the pastry softens and the cheese firms as it sits.

Prep 20min Cook 25min 4 servings

Desserts Medium

Saenggang Jeonggwa (Candied Ginger)

Thin slices of ginger simmered in sugar syrup until glossy and slightly translucent, then rolled in sugar, taste sweet first and warm with ginger after. Slices cut to an even thickness soften and take up syrup at the same pace. The finishing sugar goes on only once the pieces have cooled and lost their wet surface, because on warm, sticky ginger it simply dissolves instead of forming a crystal coat.

Prep 15min Cook 45min 4 servings

Drinks Easy

Korean Chrysanthemum Tea (Floral Jujube Goji Berry Brew)

Two jujubes simmer first for five minutes to give sweetness and a reddish tint, then the dried chrysanthemum buds and goji berries steep over low heat for three minutes before the heat goes off. The strained tea comes out pale gold.

⚡ 20-Minute Recipes

Prep 5min Cook 10min 2 servings

Grilled Medium

Korean Garlic-Grilled Octopus

Minced garlic warms in olive oil over low heat until it turns pale gold, and only then does the heat go up for the boiled octopus. Three to four minutes in the pan browns the edges while the pieces stay springy. Paprika powder in place of the chili flakes makes a milder version.

Prep 15min Cook 10min 2 servings

Pasta Medium

Yuja Chicken Piccata Linguine

Yuja marmalade joins the lemon and capers of a classic piccata sauce, laying a bittersweet citrus note over the sourness. Chicken breast flattened to 1cm and dusted thinly with flour cooks for 3 minutes a side, enough for a golden crust and a moist middle.

Prep 18min Cook 20min 4 servings

Salads Easy

Caesar Salad

Mayonnaise forms the base of this dressing, and lemon juice lifts its heaviness so a thick coat on the romaine never turns cloying. The anchovy is optional. Minced fine, it melts into the mayo and reads as savory depth rather than fish.

🥗 Lighter Meals

Prep 15min Cook 10min 2 servings

Western Easy

Deviled Eggs

Mustard and lemon juice keep the mashed yolk filling from tasting heavy, giving each halved white a sharp, creamy center. The white works as the container, and eggs cooled all the way through before cutting give clean, unbroken edges. A pinch of paprika on top is mostly about color against the pale filling. Serve them cold, before the surface starts to dry.

Prep 15min Cook 10min 4 servings

Baking Medium

Lemon Curd Tart

Lemon juice, egg yolks, and sugar are stirred over low heat into a curd, poured into a baked shortcrust shell, and chilled until set. The curd comes off the heat before it boils, once a line drawn through the thin coat on the spatula holds, and cream stirred in afterward, then a pass through a sieve, leaves it silky. Only the yellow outer peel is zested; the white pith underneath tastes bitter.

At least 1 hr 35 min 4 servings

Drinks Easy

Korean Hallabong Ade (Jeju Mandarin Sparkling Citrus Drink)

Of the two Jeju hallabong, one is peeled down to bare segments and the other is juiced. Sugar and lemon juice are dissolved into the juice for the syrup, and a few segments pressed lightly in each glass release bursts of juice as you drink.

⚡ 20-Minute Recipes

Prep 10min 0 2 servings

Grilled Easy

Nogari-gui (Korean Grilled Dried Young Pollock)

Dried nogari pollock is toasted in butter over medium-low heat for about three minutes a side and served with a dip of gochujang and mayonnaise sharpened with a little lemon juice and sugar. Pieces too hard to cut get twenty seconds in the microwave first. Because it stiffens again as it cools, it goes out warm.

⚡ 20-Minute Recipes 🍺 Bar Snacks

Prep 8min Cook 10min 2 servings

Salads Medium

French Celeriac Remoulade

Celeriac looks like a gnarled root, yet its pale flesh smells gently of celery and stays crisp when cut raw into fine matchsticks. Bound with mayonnaise and Dijon mustard, the French remoulade resembles coleslaw at a glance, but the mustard's sharp tang sits further forward.

🥗 Lighter Meals

Prep 20min 0 2 servings

Western Hard

Eggs Benedict

A runny poached yolk spills into warm hollandaise and soaks the toasted English muffin underneath, with crisp bacon or ham in between. The sauce is the delicate part. Melted butter is poured as a thin stream over a gentle double boiler; pour too fast and the emulsion splits. If it starts to separate, a teaspoon of cold water whisked in brings it back. The poaching water should only show small bubbles, never a hard boil.

Prep 15min Cook 15min 2 servings

Baking Hard

Lemon Meringue Pie

The lemon filling is thickened with cornstarch and finished with butter for gloss. Meringue goes on while that curd is still hot and is spread right to the crust, which seals the bottom and keeps it from weeping, and a short spell at 200°C browns only the tips of the peaks. Chill it before slicing for clean layers.

Prep 35min Cook 25min 8 servings

Drinks Easy

Korean Honey Grapefruit Tea

Grapefruit preserves live or die by the white pith. Even a little of it makes the jar harshly bitter, and the tough membranes come off too until only flesh and juice go into the sugar. After a day or more the sugar melts into a thick syrup, which is stirred into hot water by the cup. Mixed with sparkling water instead, it becomes a cold ade.

Prep 12min Cook 5min 2 servings

Grilled Easy

Paneer Tikka (Indian Spiced Yogurt-Marinated Grilled Cheese Skewer)

Paneer marinated in yogurt with turmeric and garam masala goes onto skewers with bell pepper and onion and over high heat, just until the edges char. A fresh Indian cheese, it holds its shape on the grill instead of melting. In India it is served as an appetizer with mint chutney.

Prep 25min Cook 15min 2 servings

Salads Easy

Korean Melon Cucumber Perilla Salad

Crisp, honey-sweet chamoe (yellow Korean melon) and cucumber make a cold summer salad dressed with ground perilla seeds. The perilla powder thickens the lemon dressing and gives it a nutty, almost toasty depth, a flavor Koreans know from perilla noodle soups. Shredded perilla leaves go in last for a second, fresher layer of the same plant, and the melon tastes sweeter the colder it is.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 20min 0 4 servings

Western Hard

Eggs Florentine

Spinach wilted briefly in butter takes the place of bacon or ham, sitting between a toasted English muffin and a soft poached egg under hollandaise. Moisture is what ruins it: squeeze the spinach hard and keep the toasted halves spread apart so their steam does not turn them soggy. Fresh eggs hold a neater shape in the poaching water, and the hollandaise needs a gentle bain-marie, since too much heat splits it.

Prep 15min Cook 15min 2 servings

Baking Easy

Lemon Pound Cake

Butter, sugar, eggs, and flour go in at nearly equal weights, giving the dense, close crumb of a classic pound cake, and lemon zest and juice turn it bright. Rubbing the zest into the flour first spreads its oils so the aroma is even throughout. A crack running down the top is the sign of a good rise, and a thin powdered sugar glaze, poured once the cake has cooled, sets into a sweet, glossy film.

Prep 20min Cook 60min 8 servings

Drinks Easy

Korean Kiwi Mint Ade

Two kiwis are mashed roughly with a spoon so small bits of fruit stay in the drink, and the third is cut into thin rounds pressed against the inside of the glass. The mint gets only a press or two; crushed until the leaves tear, it turns bitter.

⚡ 20-Minute Recipes

Prep 8min 0 2 servings

Grilled Easy

Korean Saeu Doenjang Beoteo Gui (Doenjang Butter Shrimp Grill)

Doenjang, Korean fermented soybean paste, is stirred into melted unsalted butter with garlic and lemon juice, brushed over large shrimp and grilled in a very hot grill pan. The paste already brings plenty of salt, which is why the butter is unsalted and any extra salt waits until the cooked shrimp have been tasted.

Prep 15min Cook 8min 2 servings

Salads Easy

Chamnamul Pear Tofu Salad

Eaten raw, chamnamul (a Korean mountain herb) gives off a fresh aroma somewhere between parsley and celery. Pan-fried cubes of firm tofu, golden and crisp outside, give it something to chew on, julienned Asian pear adds cool sweetness, and halved cherry tomatoes bring a little acidity. Whether the tofu forms a firm crust depends on moisture: pressed poorly, it sticks to the pan and never firms up. The cubes are folded in last, after the greens are dressed, once they have cooled completely and can hold their shape. The pear is cut right before assembly to limit browning, and the dressing is just perilla oil, lemon juice, and soup soy sauce, kept simple so the nutty perilla oil leads.

🥗 Lighter Meals

Prep 15min Cook 8min 2 servings

Western Medium

Lobster Roll

Cold, lightly dressed lobster goes into a warm bun just toasted in butter, and the contrast in temperature is the whole point. Mayonnaise and lemon juice should only film the chunks, while diced celery adds crunch. Chopping the meat too fine or stirring hard turns it into a paste and loses the visible grain of the lobster.

Prep 20min Cook 10min 2 servings

Baking Easy

Meringue Cookies

Made from nothing but egg whites and sugar whipped to a stiff gloss, with no flour or butter, these shatter into light, dry crumbs. The oven is kept low because the goal is to dry them out rather than bake them, and a pale, nearly white finish is what you are after. Folding cocoa powder into part of the meringue gives a second flavor from the same batch. Humidity is their weak point: left out in the air, the shells soften and turn sticky.

Prep 20min Cook 70min 4 servings