1,344 lemon mer recipes

Summer pandowdy layers juicy nectarines and blueberries under a cream biscuit crust, then dowdies the top by pressing it into the bubbling fruit. Old-fashioned New England dessert.

Traditional German lebkuchen: honey-and-molasses spice cookies studded with citron and nuts, finished with a brushed sugar glaze. A heritage Christmas cookie that gets better as it ages.

Sweet potato and apple casserole glazed with molasses butter and topped with brown sugar and pecans. A Thanksgiving-worthy side dish baked until bubbly and caramelized.

Garlic butter shrimp and mushrooms over fettuccine with lemon and Romano cheese. A simple, elegant one-pan pasta dinner ready in under 30 minutes.

Greek chicken and spaghetti tosses lemon-oregano marinated chicken strips with summer squash, zucchini, and a whisper of cinnamon. Mediterranean weeknight dinner, the whole pan in 40 minutes.

Sliced Kiwi and Banana with Strawberry Puree recipe

Unusual baked apple and banana casserole with buttery crumble topping that works as a warm fruit side dish or easy dessert with vanilla ice cream.

Homemade banana butter made from 10 ripe bananas, maraschino cherries, and pectin. This spreadable fruit preserve yields 8 to 9 half-pints for gifting or stocking the pantry.

Baked banana halves brushed with butter and lemon juice, topped with shredded coconut until golden. A warm 4-ingredient dessert ready in 20 minutes.

Layered banana, mixed fresh fruit, non-fat vanilla yogurt, and chopped walnuts assembled in 10 minutes. A light, no-cook dessert or breakfast parfait with no added sugar.

Asparagus can be used in Halloween for a snack fingers, looking for white asparagus for these thin fingers!

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Fresh nectarine smoothie blended with orange juice, lemon juice, sugar, and ice. A five-ingredient fruit drink ready in 10 minutes with no dairy and no added fat.

Half-raw, half-cooked blueberry pie with fresh berries topped by a glossy cooked blueberry glaze in a pre-baked shell. No oven needed after the crust.

Lime hot pickle, a fiery South Asian condiment of cut limes cured for three weeks in their own juices with chili and pickling salt. Sharp, tart, and built to wake up bland curries and lamb.

Black olive paste (pure di olive nere) blends pitted Italian or French olives with olive oil, lemon, pepper, and bread crumbs. Italian-style spread for crostini, sandwiches, and pasta. Vegan, keeps for weeks.