274 lemon aid recipes

Orange, lemon, and grapefruit marmalade slow-cooks three citrus fruits with sugar into a glossy bittersweet preserve. British-style marmalade with no commercial pectin needed.

This cakes uses low fat yogurt so you don’t have to use any oil or eggs, only egg whites, which cuts down on fat and calories. A refreshing summer treat!

Almost whole wheat lemon berry muffins blitz fresh lemon zest into the sugar for bright citrus flavor, then fold in raspberries or blueberries. Light, tangy buttermilk muffins with a wholesome whole-grain base.

Rhubarb lemonade, a pink, fizzy punch made by simmering rhubarb into a sweet-tart syrup, then mixing it with pink lemonade and lemon-lime soda. A refreshing, ruby-hued drink for warm days.

Fresh strawberry lemonade made with pureed strawberries, real lemon juice, and club soda for fizz. A 10-minute from-scratch summer drink with adjustable sweetness.

Lightly sweetened herbal lemonade with fresh lemon balm, lemon juice, and honey. A naturally refreshing drink perfect for herb garden enthusiasts and summer sipping.

Honey lemonade sweetened with a honey-water syrup instead of sugar. Make the syrup ahead and mix individual glasses all week for a naturally sweetened summer drink.

Old-fashioned homemade lemonade syrup concentrate with citric and tartaric acid. Bottle once, refrigerate, and mix 1:5 with water for instant fresh lemonade all summer.

Easy lemonade pie folds frozen lemonade concentrate and lemon zest into whipped topping for a 3-ingredient no-bake summer dessert. Set in a graham crust or sliced from a baking dish.

A creamy no-bake lemonade dessert made with Neufchatel cheese, frozen lemonade concentrate, gelatin, and whipped topping. Light, tangy, and molded into a stunning chilled centerpiece.

Creamy lemonade pie folds frozen lemonade concentrate, instant vanilla pudding, and whipped topping into a graham cracker crust. No-bake, freezer-friendly, tart-sweet summer dessert.

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 apple marmalade made with just four ingredients: lemons, Granny Smith apples, water, and sugar. No added pectin needed since the apples provide natural pectin.

Pink lavender lemonade naturally colored with hibiscus flowers or strawberries, infused with fresh lavender leaves. A floral, refreshing summer drink from scratch.

Pan-seared swordfish with a lemon, dill, and chervil herb crust over peppery arugula. A restaurant-quality fish dinner ready in under 20 minutes.

Papelon lemonade mixes Venezuelan unrefined cane sugar (brown sugar substitute) with fresh lemon juice over ice. Base for a tropical Tom or John Collins variation.