2,506 lemon mer recipes

Uma Salada Portuguesa, a classic Portuguese mixed green salad with lettuce, watercress, tomatoes, purple onion rings, stuffed olives, and a simple lemon vinaigrette. Fresh, bright, and ready in 20 minutes.

A light, jiggly tomato aspic salad made with tomato juice, unflavored gelatin, and a squeeze of lemon. Diabetic-friendly at just 15 calories per serving, served on crisp lettuce with colorful pepper strips.

Creamy tofu dip blended with ripe avocado, fresh ginger, garlic, tahini, and parsley. No cooking required, just five minutes and a food processor. Vegan and naturally dairy-free.

A fizzy, citrus-bright champagne punch made with orange juice and limeade concentrates, two bottles of bubbly, and sparkling water over crushed ice. Serves 36 and comes together in 10 minutes flat.

A chilled Hungarian-style cherry soup made with Bing cherries, claret wine, cinnamon, and lemon, thickened with egg yolk. Served cold as an elegant starter or light meal.

Fruity party punch made with cranberry juice, apple cider, orange juice, pineapple juice, and ginger ale. A non-alcoholic crowd pleaser for any gathering.

Creamy shrimp spread blended with cream cheese, mayo, lemon juice, and dill. A quick food processor appetizer for crackers or rye bread, ready in minutes.

No-cook avocado soup blended with chicken broth, yogurt, lemon juice, and a touch of nutmeg. Creamy, chilled, and ready in minutes with zero cooking required.

Old-world warm beer soup spiced with cloves, cinnamon, and lemon zest, thickened with milk, flour, and egg yolk. A traditional European comfort drink-meets-soup.

Orange sponge gelatin dessert made with fresh orange juice, lemon juice, and unflavored gelatin beaten until fluffy. A light, airy vintage dessert with no dairy and no baking.

Roasted garlic and cumin-spiced broiled eggplant tossed with capellini, lemon juice, and cilantro. A vegan room-temperature pasta with bold, smoky Mediterranean flavor.

Dried fruit poached in sweet red wine with cinnamon, cloves, and lemon juice, served chilled with fresh bananas. A warm-spiced fruit compote dessert that's light and elegant.

Bananas in rum caramel sauce with pineapple juice, cinnamon, and butter, served over vanilla ice cream. A quick stovetop dessert ready in 30 minutes.

Baked hot fruit compote with plums, peaches, and mandarin oranges in a brown sugar-lemon glaze. A warm, easy dessert or brunch side from pantry staples.

Pretty in Pink blended cocktail with sweet and sour, cranberry juice, lime, simple syrup, and orange liqueur. A tart, fruity pink drink served in a sugar-rimmed glass with a lemon wheel.

Raw grated carrot salad with orange segments, fresh ginger, garlic, honey, mint, and walnuts in a citrus dressing. A no-cook Moroccan-inspired side dish that rests for two hours to develop flavor.