3,112 lemon mer recipes

Grilled new potatoes are tossed with lemon-garlic mayonnaise and fresh parsley leave. Creamy, garlicky, and refreshing are in one bite. A nice accompaniment with any BBQ main course.

Pasta with red peppers, escarole, white beans, garlic, and lemon zest. A bright, vegan Tuscan-inspired pasta bowl that's low-fat without feeling like a compromise.

Trifle shaped into a boomerang and made with lemon ironwood syrup, and served with a side of fruit spice cream.

Cake made from Polenta and Lemon Aspen and served with cream, riberries and rosella confit.

Rangpur lime marmalade preserves whole rangpur limes and lemons in a small-batch sugar syrup over two overnight rests, sealed in jars with paraffin. Old-fashioned canning recipe.

This sweet marmalade is the perfect spread for toast, english muffins and pancakes.

Tangy orange marmalade made from fresh oranges and lemons with a slivered rind that suspends in jewel-like jelly. A classic small-batch preserve recipe with liquid pectin for guaranteed set.

Spicy blueberry citrus marmalade simmers orange, lemon, and lime rinds with fresh blueberries, sugar, and a kick of crushed red pepper into a sweet-tart-spicy preserve. Made for canning and gifting.

Fruit Cheeses are closely related to jams and jellies but have a firmer texture and are usually served moulded and cut into chunks as an accompaniment to roast or cold meats. Quince really makes the best cheese and is a wonderful rich amber colour. It is a particular speciality of Spain and is traditionally eaten as a sweet snack. This recipe will keep for 2 years and makes a wonderful and unusual gift.

Extremely fresh tasting and refreshing, really very nice for a party!

How to clean artichokes Roman Jewish style: a spiral trimming technique that strips away tough leaves while keeping the tender heart and stem intact in one whole, flower-shaped piece. The essential prep for carciofi alla giudia.

Carciofi dorati e fritti, golden fried artichokes dredged in flour, dipped in beaten egg yolks, and pan-fried crispy. A classic Italian Jewish preparation with just lemon and salt.

Italian baked artichokes stuffed with fresh rosemary, sage, and dried red chile, roasted in an olive oil and water bath until tender. Serve hot, at room temperature, or cold.

Artichokes truffle style - paper-thin artichoke slivers fried in olive oil until golden and crisp, using the same technique applied to truffles. A simple Italian Roman preparation.

A produce department recipe. Tastes high-calorie, but is actually fairly low-cal. Sauce is best served the same day as it is made.

This recipe is delicious but might be too barbaric for some.