3,278 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.

Indonesian salad with pan-fried tofu, boiled potatoes, steamed spinach and cabbage, and fresh bean sprouts, topped with a blended spicy peanut dressing. Vegetarian, ready in 30 minutes.

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.

Red lentil dahl simmered with turmeric, green chili, and butter-fried onions. A simple vegetarian Indian classic finished with fresh lemon juice.

Trout fillets poached in court bouillon and served with a beurre blanc style herb butter sauce of chives, parsley, tarragon, and lemon.

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

Smoked potato salad with cold smoked potatoes, celery, green onion, capers, and lemon mayo. A smoky, briny twist on the classic picnic side dish.

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

A delicious variation of potato salad made with soft tofu, soy sauce and parsley leaves.

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.

Quick white cake made with oil instead of butter and egg whites only. A tender, snow-white cake perfect for filling with jelly, preserves, or lemon curd.

Smoked salmon with Irish brown soda bread, mixed greens, capers, and cherry tomatoes. A classic appetizer plate served with lemon, butter, and a drizzle of good olive oil.

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.