Recipes with lemon

German Christmas stollen with rum-soaked currants, sultanas, chopped almonds, candied peel, and cottage cheese for a moist, rich holiday bread dusted in powdered sugar.

Light fruit cake with sultanas, glace cherries, pineapple, almonds, and rose extract baked low and slow. A traditional British holiday cake with citrus and almond flavors.

Try this side dish that adds a unique look and taste to any meal!

Low-calorie berry bars made with a tangy buttermilk batter topped with fresh or frozen blueberries and raspberries, finished with sugar and lemon zest. No butter needed. Just 48 calories per bar.

Savory mushroom strudel wrapped in crispy phyllo dough with Black Forest ham, mozzarella, Dijon mustard, and Parmesan. A golden, flaky appetizer that slices into elegant rounds.

Bayerische Erdbeercreme is a classic German strawberry Bavarian cream with fresh berries, whipped cream, and gelatin set in a mold. Light, elegant, and only six ingredients.

Three-ingredient peach conserve made with fresh peaches, sugar, and thinly sliced lemon simmered until thick and glossy. No pectin needed, just patience and ripe fruit for a pure, bright preserve.

Pronounced Keen-wa, quinoa is a mild-flavored grain that was eaten by the Incas. It is now grown in Colorado and New Mexico and is available in natural food stores. It is a very high as complete protein.

Tuna stuffed jumbo pasta shells baked in a creamy dill sauce made with cottage cheese, yogurt, and Parmesan. A lighter take on stuffed shells using low-fat cottage cheese instead of ricotta.

There are many versions of this one. The following has been a favorite for years. To be truly German, it should be served warm with whipped cream on top.

Three-layer pecan fudge cake made with unsweetened chocolate in both the batter and frosting. Rich, dense, and loaded with chopped pecans throughout.

Greek roasted eggplant and feta dip blends smoky broiled eggplant with briny feta, sweet red pepper, fresh basil, and lemon. A vegetarian Mediterranean dip for pita, crackers, or crudités.

Ricotta pudding baked in individual cups until puffed and golden, made with part-skim ricotta, lemon zest, and a folded egg white for souffle-like lift. A light Italian-style dessert.

Lemon-herb quinoa toasted in oil then simmered with marjoram, thyme, rosemary, and fresh lemon zest. A bright, nutty vegetarian side dish ready in 30 minutes.

Gluehwein, traditional German mulled red wine with cinnamon, cloves, lemon peel, and sugar. The one rule: heat it close to boiling but never let it boil.

Strawberry cheesecake pie layers a tangy lemon-cream cheese filling in a flaky crust, piled with fresh strawberries and topped with a glossy cooked strawberry glaze. Part cheesecake, part strawberry pie, all chilled.

Linguine with scallops in a reduced white wine and chicken broth sauce with capers, lemon, dill, and parsley. A light, low-calorie seafood pasta.

Tahini toasts: a savory paste of tahini, tomato, onion, parsley, and lemon spread on bread and grilled until the sesame topping browns and sizzles. A quick, vegan snack or buffet bite with real flavor.

Silver and gold angel food cake: a marbled tube cake swirling pale angel food whites with golden orange-yolk batter for a striking sliced reveal. Light, airy, and ready for fresh strawberries.

Senate navy bean soup with dried beans, chicken broth, and a bright lemon juice finish. A simple, classic American bean soup inspired by the U.S. Capitol's famous recipe.

Vegan eggless mayonnaise made with soy milk, lemon juice, and mustard. Blended smooth and creamy in minutes with a simple drizzle technique for thick, spreadable results every time.

Deep-dish apple pie with a single top crust hiding a heap of brown sugar and cinnamon-spiced apples. Old-fashioned simplicity served with cream or hard sauce, just the way grandmother made it.

A buttery base complements the crunchy almond and lemon topping in these feather-light bars.

It's tasty, and an easy meal to make on a weeknight. The dill and lemon were great together.

A savory salmon cheesecake appetizer baked on a buttery cracker crust with cream cheese, sour cream, and a hint of garlic and lemon. Slice it thin and serve with crackers for an unforgettable party starter.

Tzatziki (satziki) Greek yogurt dip with cucumber, garlic, dill, olive oil, and lemon juice. Thick and creamy with strained yogurt. Serve with pita, grilled meats, or gyros.

Whole red snapper stuffed with a savory bread, celery, and tomato filling, basted with a tangy lemon-Worcestershire sauce spiked with hot sauce. Gulf Coast flavor at its finest.

This scrumptious appetizer calls for beer, jalapeno peppers, shrimp and hot chili sauce.

Tired of making the same old dinner? Entertain relatives and neighbors with this dish full of unique flavors!

Beef Stroganoff with Basil Rosemary Infused Sauce recipe

Flaky pastry turnovers filled with cinnamon apples and served with silky vanilla custard sauce for an elegant British-inspired dessert.

An authentic Dutch cheesecake made with grated Gouda cheese instead of cream cheese, lightened with beaten egg whites and studded with golden raisins. Baked in a shortbread tart crust with lemon.

Microwave grape jelly made in 30 minutes with four ingredients. No canning kettle needed, just grape juice, sugar, pectin, and a quick lemon juice brightener.

Grilled shark steaks with a soy-orange-ketchup marinade, basted on the grill until the meat flakes. Swordfish or salmon steaks work as substitutes.

A delicious and hearty chicken main dish of tender chicken pieces cooked in a creamy white wine sauce. Hühnerfrikassee is a beloved dish in Germany, and it's enjoyed by people of all ages.

Why only use tuna for sandwiches when you try this scrumptious pasta salad that's perfect for the summer!

Grilled Chicken Breasts in Raspberry Vinegar Marinade recipe

Beer and soy-marinated grilled chicken with bright lemon and garlic. A Pacific island favorite with bold, tangy flavor.

Thin pork cutlets layered with melty cheddar and salty prosciutto, breaded in Italian crumbs and pan-fried until golden and crispy. Ready in 30 minutes.

Lentil salad bulks up earthy brown lentils with bulgur wheat and soy grits, tossed with spinach in a tangy yogurt-mustard-lemon dressing. High-fiber vegan main or side.

Cottage cheese pie is an old-fashioned custard pie with a tangy curd filling lightened by beaten egg whites and warmed with vanilla. A simple, frugal dessert with a creamy texture between cheesecake and custard.

Another Dr. Life original, this recipe is a great example of how to combine great spices to get a flavorful meal without having to use a lot of salt. Seitan is a good source of protein, however it is a gluten based product so if you are a sufferer of Celiac, you will need to use a different (and gluten free) protein substitute!

Crispy phyllo tart shells filled with homemade creme fraiche and topped with fresh mixed berries on a raspberry coulis. An elegant French-inspired dessert with shatteringly flaky pastry and tangy cream.

No-cook ham and cream cheese appetizer balls seasoned with Worcestershire, ketchup, and lemon juice, then rolled in chopped chives. Served on toothpicks.

Retro avocado-shrimp aspic sets sieved avocado and plump shrimp in a savory gelatin mold with pimiento, Worcestershire, and a dash of hot sauce. Unmold onto lettuce for a stunning vintage appetizer.

Individual crustless spinach and feta pies baked in ramekins with mint, nutmeg, and a bright Greek tomato salad on the side. A Mediterranean appetizer or light main.

Crispy beer-battered fish fillets inspired by Arthur Treacher's. Soaked in milk and lemon juice, dipped in a seasoned pancake batter, and deep-fried golden.

A scrumptious cake made with raisins, glaced cherries and dark rum which makes it a popular Christmas favorite in the Caribbean.