7,675 lemon recipes

Mediterranean salad of torn lettuce and spinach chiffonade, sprinkled with toasted pine nuts, jewel-like pomegranate seeds and a simple olive oil lemon dressing. Ready in 15 minutes.

Turkey Waldorf sandwich on toasted bread with sliced apple, crunchy walnuts, celery, and a lemon-mayo spread. A no-cook lunch that turns leftover turkey into something special.

Raw grated carrot salad with orange segments, fresh ginger, garlic, honey, mint, and walnuts in a citrus dressing. A no-cook Moroccan-inspired side dish that rests for two hours to develop flavor.

Fritto misto: Italian mixed seafood fry with squid, sole, and shrimp in a light, egg-white-lifted batter. Crisp, golden, and ready for a squeeze of lemon.

Seafood enchiladas with a dual-sauce finish: tangy tomatillo salsa verde on top and a cilantro-cumin cream sauce underneath. Stuffed with crab, Mexican cheese, and cream cheese.

Beef souvlaki kebabs marinate cubed beef or lamb in lemon, olive oil, garlic, and oregano overnight, then grill on skewers with onions, peppers, mushrooms, and tomatoes. Classic Greek street-food at home.

Turn leftover chickpea and eggplant stew into a crispy-topped baked pasta with feta, fresh herbs, and crunchy breadcrumbs. High-fiber comfort food, ready in under an hour.

Fruktsoppa is a traditional Swedish fruit soup with dried apricots, prunes, raisins, currants, and fresh apple simmered with cinnamon and thickened with tapioca. Served chilled as a light dessert.

Moroccan baked fish with a cumin, paprika, and cayenne marinade pounded with garlic and fresh cilantro. A simple North African spice paste that transforms snapper or any white fish.

Indian-style cilantro mint chutney with green chili, lemon, and yogurt. Bright, herbal 10-minute dipping sauce for samosas, pakoras, and grilled meats.

Smooth apricot cream made by cooking canned fruit with flour and sugar, then folding in whipped cream for a light topping or cake filling.

Italian stuffed mushrooms with escargot and garlic-lemon butter, browned under the broiler. Old-school continental appetizer that turns canned snails into elegance.

Almond praline bell made from toasted ground almonds and honey-sweetened hard crack candy, shaped in a mold for a stunning edible centerpiece. A classic showpiece confection.

You can make this recipe in 10 minutes, and it contains a lot of vitamin A, very healthy and tasty.

An intensely savory Vietnamese anchovy dipping sauce (mam nem) with fresh pineapple, garlic, chili, and fish sauce. The essential condiment for beef fondue and grilled meats.

Revithia Soupa, a traditional Greek chickpea soup with just dried chickpeas, onion, olive oil, and lemon juice. Four ingredients, vegan, pure simplicity.