7,814 lemon recipes

Maple-pepper roasted pork loin marinates overnight in lemon, maple syrup, shallots, garlic, thyme, and black pepper, then roasts with a sweet-peppery glaze. A Canadian-inspired roast for a crowd.

Matzoh fritters stuffed with currants, almonds, and dried apricots, lightened with folded egg whites and fried golden. A Passover-friendly treat with bright lemon flavor.

Easy no-bake pineapple pie with crushed pineapple folded into lemon pudding and whipped topping in a pie shell. Light, creamy, and tropical with just 20 minutes of hands-on time.

Southwestern crab cakes with carrots, celery, and cayenne, pan-fried golden and served with a smoky pasilla chili aioli made with pimientos, white wine, and garlic.

Saganaki, the classic Greek fried cheese appetizer made with kefalotiri or kasseri, pan-fried in butter until golden and finished with fresh lemon juice.

Chef Paul Prudhomme's Barbecue Sauce: a smoky, sweet-tangy Cajun sauce built on bacon, pecans, honey, and citrus rinds. Pureed silky for chicken, pork, or ribs. Makes 5 cups.

Classic cream cheese cheesecake sweetened with condensed milk instead of granulated sugar, brightened with lemon, finished with a baked-on sour cream layer and fresh strawberries.

Hot and sour shrimp soup built on a quick homemade broth simmered from the shrimp shells, with tender chayote, mushrooms, fresh lemon juice for the sour bite, and chili paste for the heat. A bright, light take on the takeout classic.

Chicken and broccoli skillet, a light one-pan dinner of crisp-tender broccoli, juicy chicken breast and burst cherry tomatoes seasoned with lemon pepper and thyme. Diabetic-friendly and made with barely any oil.

Lovelight chiffon cake, a tender cake-flour sheet cake leavened with stiff-peaked meringue and brightened with lemon extract. The featherlight 1950s church-supper classic, baked in a 9x13 pan.

Chilled strawberry soup pureed with orange juice, spiced sugar syrup, and optional red wine. Strained silky smooth, served cold with a yogurt dollop. A summer starter.

This lemony pumpkin-flavored dessert is low-fat, airy, and souffle-like because it's made with only the beaten whites of the egg. The cake puffs in the steamer and then deflates slightly as it stands.

Broiled salmon fillets crusted with a tangy mix of sour cream, stone ground mustard, and fresh lemon juice. A 15-minute weeknight dinner where the broiler does all the work.

Grilled grouper marinated in olive oil, lemon, and garlic, topped with a garlic beurre rouge sauce of tomatoes, green chilies, cilantro, and butter.

Espresso Romano brewed in a stovetop moka pot and served with a twist of lemon peel. A classic Italian coffee ritual with bright citrus aroma and zero calories.

Bayerische Erdbeercreme is a classic German strawberry Bavarian cream with fresh berries, whipped cream, and gelatin set in a mold. Light, elegant, and only six ingredients.