7,463 lemon mer recipes

Tyler pie with a creamy egg-and-butter custard kissed with vanilla and lemon, baked into a flaky crust until set and golden. The old Southern chess pie variation named for the Texas town.

Chewy Greek almond macaroons made with ground almonds, egg whites, and fragrant rosewater create gluten-free cookies dusted with powdered sugar.

Hot crab dip with cream cheese, half-and-half, lemon, and Worcestershire warmed together in 15 minutes. Old-school chafing dish appetizer that pairs perfectly with buttery Ritz crackers.

Grilled beef brochettes marinated in red wine, honey, coriander, cumin, and lemon juice, threaded with red peppers and onions. Fragrant, charred, and ready for rare in just 4 minutes on the grill.

Tired of making the same old dinner? Entertain relatives and neighbors with this dish full of unique flavors!

Soft, buttery sugar cookies with a hint of lemon zest, made with both butter and oil for a tender crumb. Cream of tartar keeps them pillowy. A holiday cookie jar classic.

Venison or pork chops browned and smothered in ketchup and brown sugar, then simmered until sticky and fork-tender. A hunter's kitchen classic that turns game meat into candy.

Fresh peach pie with a buttery crumb topping, cinnamon, and lemon juice. Sliced peaches macerate before baking for concentrated juicy flavor under a crispy streusel crust.

Old-fashioned prune cake with buttermilk, pecans, and warm spices soaked in a boiled buttermilk-butter sauce. Needs three days to cure for the richest, most intense flavor.

Classic spinach bacon salad with warm bacon vinaigrette, sliced mushrooms, and red onion. Dressing wilts the spinach just enough. Ready in 15 minutes.

Steamed salmon or trout fillets topped with a from-scratch hollandaise sauce built on a crushed peppercorn and white wine vinegar reduction. Classic French technique with rich, buttery results.

A savory crab soup made with flaked crab meat, light cream and a bit of dry sherry.

Justin Wilson's Cajun crawfish boil simmers 50 pounds of live crawfish with crab boil seasoning, lemons, cayenne, sausage, corn, and potatoes. The gold standard Louisiana backyard feast.

Hot wassail punch with apple cider, apricot nectar, dark rum, brown sugar, and clove-studded oranges simmered low with cinnamon sticks. A big-batch holiday warmer for a party crowd.

Crustless Greek-style cheesecake made with cream cheese, yogurt, and lemon zest, topped with a warm honey glaze. Lighter and tangier than a traditional New York cheesecake.

No-cook salmon pate with cream cheese, horseradish, and a hint of liquid smoke. A creamy make-ahead appetizer spread for crackers or party rye bread.