2,647 lemon recipes

Big-batch slushy punch made with cherry gelatin, pineapple juice, orange juice, and ginger ale. Freezes ahead, thaws to a rosy slush, and serves 46. The go-to punch for weddings and showers.

Crispy-coated chestnut roast with onion, celery, garlic, and fresh parsley shaped into a golden roll. A showstopping vegetarian main for holiday dinners and Sunday roasts.

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.

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

Molded borsch with diced beets set in a jewel-toned consomme gelatin ring, served cold with sour cream. A retro chilled appetizer that looks as stunning as it tastes.

Canned peach halves soaked in a warm Kahlua syrup with brown sugar, cinnamon sticks, tarragon vinegar, and citrus zest. An elegant no-bake condiment or dessert topping.

Light poppy seed sauce made with low-fat yogurt, citrus zest, and raspberry vinegar. A no-cook, diabetic-friendly dressing for fresh fruit salads and vegetable platters.

Beer-battered halibut coated in potato flakes and deep fried golden. Curry powder and marjoram in the batter add unexpected warmth to this crispy fish fry.

Meringues aux noix: light, low-calorie nut meringue cookies with chopped hazelnuts, honey, and amaretto. Crisp, airy French-style cookies that crackle and dissolve.

Lima bean soup simmered low and slow with smoky ham hocks, ham bone, celery, and green onions. Classic Southern bean soup served with Mexican cornbread.

Fruit pudding: apples and prunes simmered into a sweet, juicy base, topped with light dumplings steamed right on the fruit. A cozy, low-fat stovetop pudding that comes together in one pan.

Low-calorie ginger apple crisp with a cornflake crumb topping and crystallized ginger. Six apples baked bubbly under a crunchy, spiced streusel in 30 minutes.

Baked oysters with garlic pine nut butter: fresh oysters baked in their shells under a compound butter of toasted pine nuts, garlic, shallots, fresh herbs, brandy, and lemon. A restaurant-grade appetizer.

Beer-braised round steak baked low and slow with onions, garlic, beef bouillon, and thyme. A fork-tender braised beef served over noodles or rice.

Czech kolaches made with soft yeast dough and a homemade apricot filling. These pillowy rolls get an indentation pressed in the center to hold sweet fruit puree.

Purple plum chiffon pie with fresh plum puree, whipped cream, and fluffy egg whites set with gelatin in a baked pastry shell. Light, airy, and intensely fruity.