Recipes with lemon
7,117 recipes
Voluminous Peach Cobbler
A raw, no-bake peach cobbler layered with coconut, banana, dates, and a fresh black raspberry topping. Naturally sweetened, vegan, and ready in 15 minutes.
Individual Fruit Tarts
Individual rustic fruit tarts with shortcrust pastry, apricot jam glaze, and thinly sliced apples or pears. A French-bistro dessert that bakes in 15 minutes and looks gorgeous.
Broccoli Crevette Soup
Rich broccoli crevette soup with shrimp, clams, cream, and fresh herbs. A seafood chowder that brings restaurant-quality flavor to your home kitchen.
Microwave Apricot-Strawberry Compote
Microwave apricot-strawberry compote in white wine and cranberry juice with crystallized ginger and lemon zest. A no-sugar-added fruit dessert ready in minutes.
Vegetable-Stuffed Trout
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.
Linguine with Brussel Sprouts Barigoule
Linguine with Brussels sprouts barigoule braises savoy cabbage, leeks, and sprouts in wine, lemon, and thyme, then tosses the whole thing with linguine. A Provencal vegetarian pasta.
Apple Pie That's Good for You
Healthier apple pie packed with granola and raisins for texture, using less sugar than traditional recipes. Tart apples get spiced with cinnamon, cloves, and vanilla. Optional lattice top.
Creme Constance
Velvety curried cream soup with coconut milk, chicken broth, and a swirl of cream. This French-Indian fusion starter comes together in just 25 minutes.
Lemon Pot Roast
Chuck roast marinates in a bright lemon-onion bath before roasting until tender in this citrus-forward pot roast where fresh lemon slices and marjoram create unexpected flavor that breaks from traditional brown gravy.
Salsa Di Spinaci Con Uova
Italian spinach sauce for pasta made by blending raw spinach, lettuce, capers, lemon juice, and olive oil into a vibrant green puree. Quick, fresh, and vegetarian.
Brandy Jumbo Shrimp
Jumbo shrimp marinated in brandy, garlic, and lemon then skewered with bok choy and broiled until charred and succulent. A show-stopping appetizer or light dinner ready in under an hour.
Salmon Croquettes 2
Crispy deep-fried salmon croquettes made with flaked salmon, mashed potatoes, and anchovy paste for a savory umami punch. Breaded and fried until golden with a tender, creamy center.
Creamy Fruit Soup
A chilled Scandinavian-style fruit soup made with berries simmered in warm spices, thickened with cornstarch, and stirred into sour cream and milk. Served cold as a starter or light dessert.
Apple Raisin Meringue Pie
Apple raisin meringue pie with a soft cooked apple-raisin custard filling and fluffy lemon-scented meringue topping. Old-fashioned alternative to classic apple pie.
Crimson Slaw
Crunchy no-mayo coleslaw with shredded red cabbage, cauliflower, and carrots tossed in a tangy tarragon-dill vinaigrette. A vibrant, make-ahead side dish that holds up at cookouts and potlucks.
Taco Salad with Cumin Dressing (Wedman 2)
Taco salad with a fresh cumin vinaigrette, toasted tortilla chips, cooked turkey, ripe avocado, and cheddar. Lighter than the diner version with a sharp dressing in place of creamy sauce.
A raw, no-bake peach cobbler layered with coconut, banana, dates, and a fresh black raspberry topping. Naturally sweetened, vegan, and ready in 15 minutes.
Individual rustic fruit tarts with shortcrust pastry, apricot jam glaze, and thinly sliced apples or pears. A French-bistro dessert that bakes in 15 minutes and looks gorgeous.
Rich broccoli crevette soup with shrimp, clams, cream, and fresh herbs. A seafood chowder that brings restaurant-quality flavor to your home kitchen.
Microwave apricot-strawberry compote in white wine and cranberry juice with crystallized ginger and lemon zest. A no-sugar-added fruit dessert ready in minutes.
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.
Linguine with Brussels sprouts barigoule braises savoy cabbage, leeks, and sprouts in wine, lemon, and thyme, then tosses the whole thing with linguine. A Provencal vegetarian pasta.
Healthier apple pie packed with granola and raisins for texture, using less sugar than traditional recipes. Tart apples get spiced with cinnamon, cloves, and vanilla. Optional lattice top.
Velvety curried cream soup with coconut milk, chicken broth, and a swirl of cream. This French-Indian fusion starter comes together in just 25 minutes.
Chuck roast marinates in a bright lemon-onion bath before roasting until tender in this citrus-forward pot roast where fresh lemon slices and marjoram create unexpected flavor that breaks from traditional brown gravy.
Italian spinach sauce for pasta made by blending raw spinach, lettuce, capers, lemon juice, and olive oil into a vibrant green puree. Quick, fresh, and vegetarian.
Jumbo shrimp marinated in brandy, garlic, and lemon then skewered with bok choy and broiled until charred and succulent. A show-stopping appetizer or light dinner ready in under an hour.
Crispy deep-fried salmon croquettes made with flaked salmon, mashed potatoes, and anchovy paste for a savory umami punch. Breaded and fried until golden with a tender, creamy center.
A chilled Scandinavian-style fruit soup made with berries simmered in warm spices, thickened with cornstarch, and stirred into sour cream and milk. Served cold as a starter or light dessert.
Apple raisin meringue pie with a soft cooked apple-raisin custard filling and fluffy lemon-scented meringue topping. Old-fashioned alternative to classic apple pie.
Crunchy no-mayo coleslaw with shredded red cabbage, cauliflower, and carrots tossed in a tangy tarragon-dill vinaigrette. A vibrant, make-ahead side dish that holds up at cookouts and potlucks.
Taco salad with a fresh cumin vinaigrette, toasted tortilla chips, cooked turkey, ripe avocado, and cheddar. Lighter than the diner version with a sharp dressing in place of creamy sauce.
