2,648 lemon recipes

One-skillet braised chicken breasts with sweet leeks and mushrooms in a white wine pan sauce, finished bright with kalamata olives, capers, and a squeeze of lemon. A simple Mediterranean dinner from a single pan.

Aromatic Moroccan chicken tagine with toasted spices, tomatoes, and fresh cilantro, served over lemon-mint couscous for authentic North African dinners.

Traditional German lebkuchen cookies with honey, molasses, almonds, candied fruit, and five warm spices. Soft, chewy spice cookies brushed with lemon glaze for a classic Christmas treat.

Hamantaschen, the triangular Purim cookies, here filled with a rich honey-nut mixture brightened with lemon. A rum-scented dough folded into the traditional three-cornered shape and baked to a golden glaze.

Hearty lentil vegetable stew with turnips, leeks, and fresh rosemary. One-pot comfort food simmered until tender, finished with bright lemon juice and parsley.

A dessert made from pineapple with Alpine Pepper, and served with a side of wild fruit yoghurt.

Grilled tofu squares stuffed with julienned cucumber, carrots, bean sprouts, and pineapple, served with a sweet chili-lemon dipping sauce. A quick, light vegan snack.

Salmon steaks almondine steamed in court bouillon, finished with browned butter, toasted almonds, lemon juice, and a pinch of cayenne. A timeless French bistro classic.

Classic osso buco with flour-dredged veal shanks braised in white wine and stock with carrots, celery, and onion, finished with a bright lemon-orange gremolata. A Milanese showpiece served over rice or pasta.

Gesmoorde vis, the Cape Malay braised salt cod: desalted bacalhau simmered with golden onions, tomato, chili and potatoes. A South African classic, served with rice and a squeeze of lemon.

Plains peach honey: a thick, clear old-fashioned Southern peach spread made with just two ingredients, ripe peaches and brown sugar. No pectin, no lemon, pure peach flavor.

Whole roasted chicken rubbed under the skin with garlic, lemon, and fresh rosemary, roasted alongside potatoes in one pan. A simple, elegant Easter dinner that serves 10.

Traditional Wiener Schnitzel with milk-fed veal pounded paper-thin, triple-breaded, and fried until the coating ripples golden. Served with lemon wedges, the way Vienna intended.

Paper-thin cucumber slices with creamy goat cheese, lemon juice, and hazelnut oil. An elegant, no-cook salad where ingredient quality is everything. Simple, refined, and fresh.

Italian tuna cheese (caciotta al tonno) topped with fresh anchovies marinated scapece-style in lemon, olive oil, and red pepper flakes. Bold antipasto for serious seafood lovers.

Radiant chicken bake layers floured browned chicken with green chilies, tomatoes, carrots, and lemon slices, then oven-braises for an hour. Southwest-style one-casserole family dinner.