7,814 lemon recipes

Light, airy no-bake cheesecake made with blended cottage cheese, gelatin, and bright lemon, crowned with tangy lemon curd topping for a refreshing make-ahead dessert.

Warm fennel vinaigrette infuses olive oil with fresh fennel fronds, lemon juice, and garlic. Drizzle over sweet onion and cucumber for a bright Mediterranean salad.

Roll-and-cut butter crisp cookies with lemon zest and a splash of kirsch cherry liqueur. A 1986 cookie contest winner that ages two days for better flavor and keeps for six weeks at room temperature.

Silky chilled fennel soup, fennel simmered with shallots and garlic, pureed with lemon and dill, then blended with cool yogurt. A light, tangy, anise-kissed soup served cold as a refreshing starter.

Enjoy this creamy and smooth cheesecake that doesn't have sugar added, but still tastes delicious.

Moroccan tomato and roasted green pepper salad from Fez with cumin, paprika, preserved lemon, and olive oil. A smoky, bright North African appetizer or side dish.

Lemon Jello cake made with lemon cake mix and lemon gelatin, topped with a fresh lemon juice and powdered sugar glaze poked right into the warm cake.

Homemade apricot-raisin jam with lemon and orange juice creates a thick, spreadable preserve perfect for gift-giving and holiday baking.

Southern Sunshine is a citrusy cocktail punch made with Southern Comfort, fresh orange juice, lemon juice, and bubbly lemon-lime soda. Bright, boozy, and built for a crowd.

A simple and tasty marinade made of italian salad dressing, cider vinegar and lemon juice.

Silky pureed artichoke soup with cream, lemon juice, and white pepper. Serve it chilled for summer or gently warmed for cooler days.

Broiled Cornish game hens in a teriyaki-lemon-garlic marinade, showered with fresh cilantro. A simple Thai-inspired main that looks like a restaurant plate.

Pennsylvania Dutch almond cake with lemon extract, sliced almonds, and sugar topping. Thin batter bakes into light cake that slices best when cooled in the pan.

Penny's Beans simmers cooked beans with brown rice, canned mushrooms, vegetable broth, garlic, and lemon juice. A one-pot vegetarian beans and rice ready in an hour.

Fresh fruit dip made from a cooked citrus custard folded into whipped cream. Orange and lemon zest give it a bright, tangy flavor that pairs with any fresh fruit.

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.