7,814 lemon recipes

Simple banana shortcake made with toasted buckwheat banana bread topped with whipped mashed banana and a squeeze of lemon. A quick, wholesome breakfast for one.

Raspberry glaze simmers seedless raspberry preserves with port wine and lemon zest into a glossy 15-minute sauce. For roast meats, desserts, or cheese boards.

Classic pan-fried yellow perch with crispy cornmeal crust, finished with lemon butter pan sauce. Fresh-caught lake fish ready in 45 minutes for simple suppers.

Honey and lemon glaze with crushed pickling spices for ham, poultry, or pork roasts. Four ingredients, 15 minutes, and a sweet-tart-spicy coating that caramelizes beautifully.

These pan roasted potatoes come out nicely golden, brown and crispy. Fresh lemon juice, garlic and oregano make the potatoes taste refreshing, garlicky and absolutely delicious.

Sardine sandwich butter: a three-ingredient compound butter of softened butter, mashed boneless sardines, and a dash of lemon. Spread on tea sandwiches, crackers, or hot toast.

Mediterranean eggplant and tomato salad with smoky roasted eggplant pulp layered under fresh tomato, dressed with olive oil, lemon juice, and chives. A 30-minute side dish.

Fresh pineapple sherbet made from a whole pineapple with just sugar, lemon juice, and water. Cooked, blended smooth, frozen, then beaten light and served in the pineapple shell.

Swiss aniseed and lemon chrabeli cookies with their signature half-moon shape and three slashed edges. Crisp, slightly dry cookies that rest overnight before baking for traditional texture.

Savory crepe flavorings with brandy, fresh herbs, and lemon zest stirred into melted butter. A simple mix-in guide that turns basic crepe batter into restaurant-worthy main course wraps.

Honey golden chicken roasted with lemon, ground ginger, and a honey-oil glaze, basted until deeply golden and caramelized. A simple, four-ingredient roast chicken with sticky, sweet skin.

San Antonio seafood cocktail sauce made with picante sauce, ketchup, and fresh lemon juice. A Tex-Mex twist on classic cocktail sauce served with chilled shrimp, scallops, or crab.

Whole smoked trout on a charcoal grill with lemon and lime slices in the cavity. Low and slow over soaked wood chips for flaky, smoky fish with minimal effort.

Amigdala praline is a Greek almond brittle made with blanched almonds caramelized in butter and sugar with a drop of lemon juice. Crush it over tarts and ice cream for a crunchy topping.

Pecan butter, a Creole-style compound butter made with toasted pecans, unsalted butter, lemon juice, and Worcestershire sauce. The 15-minute Louisiana sauce that turns grilled fish into something restaurant-worthy.

Pineapple squash is a zero-waste tropical syrup made from the peel and core of a fresh pineapple, simmered with sugar and brightened with lemon juice. Mix with cold water for a homemade summer cordial.