2,612 lemon recipes

A raw, no-cook borscht blended from fresh beets, avocado, spinach, cucumber, and dill. Vegan, nutrient-dense, and vibrant pink. Served chilled with alfalfa sprouts for a refreshing energy boost.

Grilled butterflied leg of lamb rubbed with crushed rosemary and marinated in red Burgundy wine, olive oil, lemon juice, and garlic. No mint, just herbs and smoke over mesquite charcoal.

Grilled baby artichoke and white bean salad with thyme, red onion, and a lemon-Dijon vinaigrette with olives. A make-ahead Mediterranean side that improves as it sits in the fridge.

Saussarelle d'escargots with snails in red wine, tomato, and espagnole sauce finished with brandy and fennel, served in artichoke bottoms. A refined French appetizer.

Jellied beet borscht molded with shredded beets, cabbage, cucumber, fresh dill, and horseradish in a tangy beef gelatin. A cold, jewel-toned Eastern European classic.

Fresh strawberry pie with whole berries set in a gelatin glaze inside a meringue cracker crust with walnuts. A showstopping no-bake filling in a crispy shell.

Layered banana bread pudding soaked in a rich egg custard with fresh nutmeg, baked golden, and drizzled with a buttery brown sugar rum sauce. Pure indulgence for 6.

Yogurt-marinated pork kabobs with cumin, coriander, garlic, and lemon juice, grilled with bell peppers, onions, and cherry tomatoes. Marinate overnight for tender, flavorful meat.

Roasted eggplant caviar dip with fresh tomatoes, garlic, basil, and a splash of soy sauce. A smoky, rustic Middle Eastern-style spread for pita or crackers.

French apple pie with vanilla custard filling, butter-sauteed Granny Smith apples, apricot preserves glaze, and a golden lattice crust. A bakery-level showpiece.

Although this dessert is called a cake, the consistency is more similar to that of a pie.

Redfish with Mousquetaire Sauce flavored with mustard and lemon juice, once popular in New Orleans.

Shortbread cookie crust layered with chocolate ganache and fresh strawberries glazed with strawberry jam creates a stunning no-bake pie with three distinct layers.

Lightly spiced pear quick bread sweetened with honey and studded with raisins. Moist, tender crumb thanks to applesauce and minimal oil.

Rainbow trout marinated in lime and sesame oil, served with a green onion ginger mayonnaise spiked with soy sauce and lemon. An Asian-inspired fish dish.

Greek Pasta Flora with a Cognac-butter pastry crust and a rich filling of stewed apricots, dried figs, raisins, apricot jam, and orange zest. A traditional Athenian lattice tart.