2,505 lemon mer recipes

Mulled summer fruits in Chenin Blanc, a make-ahead dessert of peaches, berries, and apricots soaked in spiced white wine syrup. Served chilled with sorbet or whipped cream.

Scandinavian apple cake layered with toasted cake crumbs, currant jelly, macaroons, and ground nuts, topped with whipped cream and sugar-toasted almonds.

Uzvar is a traditional Ukrainian dried fruit compote simmered in apple cider with honey, cloves, and cinnamon. Warm, fruity, and gently spiced, it keeps in the fridge for up to two weeks.

Mom's chicken piccata with egg-dipped, flour-coated breasts browned in butter and simmered in a tangy lemon broth. A simpler weeknight take on the classic Italian-American dish.

Fave dolci, Italian almond cookies shaped like fava beans with ground almonds, orange flower water, lemon zest, and cinnamon. A traditional Southern Italian sweet.

A creamy Cajun appetizer mold blending catfish and crawfish with cream cheese, white wine, hot sauce, and Worcestershire. No cooking required. Just chill overnight and serve with crackers.

Hearty lentils simmered with bell peppers, hot chilies, and fresh tomatoes in Middle Eastern spices. Healthy vegetarian main or side served hot or cold.

Baked catfish fillets in white wine with sliced mushrooms, topped with a silky butter-lemon cream sauce and a shower of Parmesan. Creole-inspired elegance on the table in 45 minutes.

Shaved fresh asparagus takes place of greens, it adds crunchiness and freshness, the lemon and parmesan dressing gives the citrus and cheesy flavor. You will enjoy every single bite of this delicious spring salad.

Greek marinated smelts fried in flour, then simmered in a white wine and vinegar marinade with herbs and mustard. A classic cold appetizer served chilled, perfect for a meze spread.

Kedgeree blends flaky smoked fish with curried basmati rice, hard-cooked eggs, cream, and lemon. The classic Anglo-Indian breakfast that turns leftover fish into something brilliant.

Fresh artichokes sauteed with mushrooms, tomato, white wine, tarragon, and garlic. A bright vegetarian dish that celebrates artichoke season.

French apple pie with a thick applesauce and honey filling topped with concentric rings of sliced Granny Smith apples and a glossy apricot glaze. An elegant, low-fat tart-style pie.

Tofu Caesar salad dressing made creamy with silken tofu instead of egg yolk and oil. Anchovy, garlic, lemon, and parmesan keep the classic Caesar punch with a fraction of the fat.

Let your garden become a part of your baking skills with these rich biscuits.

Frosted fruit punch with Sauterne wine, apple juice, orange juice, and a spiced cinnamon-clove syrup, topped with scoops of orange sherbet in each glass.