7,463 lemon mer recipes

Homemade Caesar salad dressing mix with lemon zest, oregano, garlic, and Parmesan. Shelf-stable dry blend ready to shake into dressing whenever you need it.

Pecan butter, a Creole-style compound butter made with toasted pecans, unsalted butter, lemon juice, and Worcestershire sauce. The 15-minute Louisiana sauce that turns grilled fish into something restaurant-worthy.

Rhubarb and fig preserves made by macerating rhubarb in sugar overnight, then boiling with chopped figs, lemon juice, and lemon rind until thick and clear. A sweet-tart spread for toast.

Transform overripe bananas into a tangy-sweet condiment with lemon zest and a hint of spice. Spreadable, jammy goodness that keeps for 2 weeks and pairs beautifully with curry.

Old-fashioned raisin pie with a spiced orange juice filling, dual citrus zest, cinnamon, and cloves under a lattice crust. A sweet, fruity heirloom pie that deserves a comeback.

Penne with artichoke hearts, ricotta, spinach, and white wine in a light lemon sauce. No cream, no oil, and packed with vegetables. A fresh 15-minute pasta dinner.

Traditional Irish apple fritters with thick apple slices dipped in a light egg batter, deep-fried until crispy, then dusted with sugar and brightened with lemon juice.

Whole beef tenderloin rubbed with garlic, olive oil, and lemon, charred over high heat, then roasted to medium-rare. Sliced thin and served with rich Marchand de Vin sauce for a showstopping dinner.

Salmon and shiitake mushrooms steamed in romaine lettuce leaves with fresh mint, ginger, and a teriyaki-lemon dipping sauce. Light, elegant, and full of flavor.

Pennsylvania Dutch almond cake with lemon extract, sliced almonds, and sugar topping. Thin batter bakes into light cake that slices best when cooled in the pan.

Tabouleh is a traditional Lebanese parsley salad with fine bulgur, scallions, mint, ripe tomatoes, and a sharp lemon-olive oil dressing. Bright, herbaceous, and built around parsley, not grain.

Restaurant-style cheesecake with a buttery flour-and-egg cookie crust, dense lemon-orange cream cheese filling, and the signature high-low bake method for that velvety New York texture.

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.

A simple and tasty marinade made of italian salad dressing, cider vinegar and lemon juice.

Add a new taste to your breakfast with this scrumptious bread your whole family will love.

Warm potato and tuna salad with boiled new potatoes tossed in a light tarragon vinegar and olive oil dressing with spring onions and parsley. A bright, mayo-free take on classic tuna salad.