128 lemon mine recipes

A tasty jelly that tastes amazing with plain or toasted bread. Can also be stored in jars and used as Christmas gifts for your relatives!

Retro jello salad made with lemon gelatin, hot tomato juice, and hard-boiled eggs set in a mold. A savory vintage side dish served on a bed of lettuce.

Karydopita is a traditional Greek walnut cake made with crushed zwieback, cognac, and cinnamon, soaked in orange-clove syrup and cut into diamonds. Flourless and intensely nutty.

Old-fashioned lemonade made from a homemade lemon syrup with fresh juice, sugar, and lemon zest. The syrup keeps in the fridge for up to three weeks so you can mix a glass of fresh lemonade anytime.

Lemon Almond Cheesecake with Biscotti Crust recipe

Lemon Ice-Box Pie (For Non-Weight Watchers) recipe

Chilled salad soup with diced tomatoes, cucumber, green onions, and celery in tomato juice with vinegar and oil. A no-cook gazpacho-style cold soup.

Glazed apple gem cookies: small drop cookies with chopped apple, raisins, and nuts, dipped in apple juice glaze while warm. Soft, spiced, and packed with fall flavor.

Thai hot and sour shrimp soup (Tom Yum Goong) with lemongrass, kaffir lime leaves, chile paste, and straw mushrooms. A bright, aromatic broth built from shrimp shell stock.

Orange fruit salad layers lemon and orange jello with crushed pineapple, marshmallows, sliced bananas, and shredded cheddar under a creamy pineapple custard topping. Retro potluck classic.

Langoustine and scallops sautéed in butter, deglazed with vermouth and lemon, finished in a silky cream velouté with julienned vegetables. Masterchef-level seafood in just 30 minutes.

If you run out of preserved lemons, or decide on just a few day's notice to cook a chicken, lamb, or fish dish with lemons and olives and need preserved lemons in a hurry, you can use this quick five-day method taught to me by a Moroccan diplomat's wife. Lemons preserved this way will not keep, but are perfectly acceptable in an emergency.

This traditional British Christmas pudding steams for hours with brandy-soaked fruits, warm spices, and breadcrumbs, then blazes to the table in flaming glory.

Fiery Thai chili fish sauce (nam pla prik) with serrano chiles, lime juice, cilantro, garlic, and roasted chili paste. A no-cook condiment that livens up everything it touches.

Dried figs, apricots, and almonds pulsed with honey, coriander, and sweet wine, then rolled in toasted sesame seeds. This Yemenite charoset brings a rich, fragrant twist to your Passover Seder table.

Lemon cookie sandwiches with bright lemon-zest filling pressed between crisp slice-and-bake butter rounds. The tops are brushed with egg white and chopped nuts for sparkle. A classic icebox cookie for the Christmas tray.