7,328 lemon mer recipes

Retro molded cucumber salad with lime gelatin, sour cream, chopped radishes, and lemon juice. A cool, creamy side dish that slices into neat squares for summer buffets.

No-bake fig squares with crystallized ginger, nuts, lemon juice, and toasted coconut layered between thin fruit-and-nut paste. A naturally sweet confection with zero oven time.

Raisin cranberry relish with Granny Smith apples, golden raisins, dried apricots, and lemon zest, simmered with cinnamon. A fruity, tangy condiment for turkey, ham, or roast pork.

Pear and raisin charoset with dried apricots, honey, cinnamon, lemon juice, and red wine. A lighter, fruit-forward Passover charoset without nuts or apples.

Mandarin orange topped sugar cookies with a sweet cream cheese and honey spread. Five ingredients, refrigerated cookie dough shortcut, ready in 30 minutes.

Mango flummery is a chilled fruit dessert made with pureed mangos, orange juice, and tapioca. Silky, egg-free, and naturally tropical with a soft pudding-like set.

Pear avocado mousse blended with dark rum, orange zest, chopped peanuts, and allspice. A no-cook, dairy-free dessert with a silky, tropical-spiced richness.

Buttermilk pie whisks tangy buttermilk with sugar, eggs, melted margarine, flour, and lemon extract into a sweet-tangy single-crust pie. Classic Southern five-minute pie filling.

Fruits afire is a flambe dessert with canned pears, apricots, and bing cherries in a reduced cinnamon-apricot syrup, finished tableside with flaming rum. A dramatic, retro showstopper.

Jalapeno tartar sauce made from scratch with homemade mayo from egg yolks, olive oil, Dijon mustard, dill pickle, and fresh jalapeno. A spicy upgrade for fish cakes and fried seafood.

No-bake raisin peanut butter balls rolled in toasted coconut with a hint of cinnamon and lemon juice. A quick, kid-friendly candy with no cooking required.

Pan-fried cinnamon-sugar bananas glazed with orange juice and lime, served with a dollop of sour cream. A Central American-inspired stovetop dessert in 30 minutes.

Italian blueberry gelato made with a real egg yolk custard, pureed fresh blueberries, lemon zest, and whipped cream folded in before churning.

Dried fruit poached in sweet red wine with cinnamon, cloves, and lemon juice, served chilled with fresh bananas. A warm-spiced fruit compote dessert that's light and elegant.

Vermont honey dressing with dry mustard, celery seeds, and a tangy vinegar-lemon base. Blends up smooth in minutes. A sweet, punchy vinaigrette for fruit salads and cheese plates.

This easy pickled chutney can transform rice and leftovers into something special.