3,111 lemon mer recipes

Southern okra soup with bacon, tomatoes, corn, green chiles, and a squeeze of lemon juice. A simple, quick one-pot soup that simmers in about 15 minutes once everything is in the pot.

Old-fashioned egg-yolk cookies with six rich yolks, lemon and vanilla extracts, rolled in sugar before baking. Tender shortbread-style cookies that use up leftover yolks from angel food cake.

Baked hot fruit compote with plums, peaches, and mandarin oranges in a brown sugar-lemon glaze. A warm, easy dessert or brunch side from pantry staples.

Flaky puff pastry twists filled with honey-sweetened pistachios, cinnamon, and a pinch of cloves. Buttery, nutty, and golden-baked, these make 2 dozen elegant pastries in just 45 minutes.

Flaked salmon and ribbons of sorrel or spinach tossed with buttered spaghetti, tiny broccoli florets, lemon, and Parmesan. An elegant, colorful pasta that comes together in under an hour.

This Eastern European compote simmers dried apples, pears, prunes, and raisins in apple cider with honey and warm spices. A make-ahead fruit dessert that improves over two weeks in the fridge.

Grilled Hawaiian fish served with a fresh papaya relish made with ginger, cilantro, red bell pepper, and lemon juice. A tropical, light seafood dinner with bright island flavors.

Penne pasta with a blended tuna-walnut pesto sauce, lemon zest, fresh basil, and parsley. A quick no-cook sauce made in the food processor and tossed with hot pasta in 30 minutes.

Sweet poppy seed dressing with apple cider vinegar, dry mustard, lemon juice, and onion powder. Thick, tangy, and especially good on fruit salads and avocado.

Sweet tea punch with orange juice, pineapple juice, lemon juice, and ginger ale, garnished with fresh mint. A make-ahead party punch for bridal showers and weddings.

Haselnussmakronen, traditional German hazelnut macaroons: a cocoa meringue folded with crushed hazelnuts and lemon zest, baked low into chewy, flourless cookies. A naturally gluten-free holiday treat.

No-bake Hawaiian refrigerator cake with ladyfingers, sweetened condensed milk, crushed pineapple, marshmallows, and whipped topping. Sets overnight in a springform pan.

Greek souvlaki with lamb or pork marinated overnight in olive oil, lemon, white wine, garlic, and oregano then grilled on skewers. Includes a smart make-ahead method for parties.

Linguine with avocado pesto: creamy no-cook sauce of ripe avocado, basil, parsley, garlic, and pine nuts blended over al dente linguine. Dairy-light, oil-light, flavor-heavy.

Salzburger Nockerln: Austrian meringue souffle baked into three fluffy peaks over a pool of butter and jelly. A centuries-old Salzburg dessert meant to be eaten the moment it leaves the oven.

Your family will adore this scrumptious casserole made with broccoli florets, cheddar cheese and cream of mushroom soup.