7,463 lemon mer recipes

Kiwifruit sorbet made without an ice cream machine using a freeze-beat-refreeze method. A bright green, tangy frozen dessert with lemon juice and corn syrup for smooth scooping.

Whole poached salmon served with a warm lobster butter sauce made from reduced shell stock and lemon. An elegant British-style centerpiece for special occasions.

A light, airy cherry souffle made with just pureed sour cherries, egg whites, lemon juice, and sugar. Only five ingredients stand between you and French pastry glory.

This raw vegan key lime mousse SO easy and epitomizes the "blend and chow in under 5 minutes" philosophy that I am so fond of. Just throw all the ingredients in your blender and puree until smooth. Chill and Devour. How easy is that?

Tangy beer-based BBQ sauce with molasses and lemon for grilled chicken. Marinate overnight and baste while grilling for sticky, caramelized results.

Oyster and artichoke casserole layered with sauteed mushrooms and topped with a white wine cream sauce, lemon slices, and paprika. A rich Southern-style seafood bake.

An elegant no-bake amaretto cheesecake on a baked hazelnut macaroon crust. A light, gelatin-set cream cheese filling spiked with almond liqueur over a nutty, chewy-crisp base.

Sangria El Tampa with red wine, fresh-squeezed citrus juices, cinnamon, nutmeg, and lemon-lime soda. A Florida-style punch sangria for a crowd.

Greek lamb and artichoke stew finished with a silky avgolemono egg-lemon sauce, scented with fresh mint. A spring Easter classic from the Mediterranean table.

Coconut dream bars with a brown sugar oat shortbread base topped with a chewy layer of shredded coconut, pecans, lemon zest, and brown sugar. Two layers, two textures, one irresistible bar cookie.

Candied orange peels half-dipped in bittersweet chocolate, Israeli-style. Soaked, boiled, and slow-simmered in sugar syrup until translucent, then rolled in sugar and coated. Keeps for 3 months.

Iced strawberry soup with fresh berries, English cucumber, lemon yogurt, light rum, and mint. Pink chilled summer starter that doubles as a boozy brunch refresher.

Discover a quick Fruit Cocktail Sauce recipe with sweet fruit, tangy citrus, and warm spices. Perfect for desserts or breakfast toppings. Ready in 15 minutes! A sweet and tangy sauce featuring fruit cocktail, citrus juices, and warm spices, perfect for topping desserts like ice cream, pancakes, or yogurt. This versatile sauce is quick to prepare and adds a delightful burst of flavor to your dishes.

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

Traditional Greek dolmas stuffed with rice, pine nuts, fresh herbs, cinnamon, and allspice, simmered in olive oil and lemon juice. This recipe makes about 50 stuffed grape leaves served at room temperature.

Mayo-free corn and cabbage slaw with a tangy lemon-mustard vinaigrette. A light, crunchy no-cook side dish that improves as it sits in the fridge.