7,814 lemon recipes

A raw, no-bake peach cobbler layered with coconut, banana, dates, and a fresh black raspberry topping. Naturally sweetened, vegan, and ready in 15 minutes.

Sweet potatoes simmered with sliced persimmons, sugar, and fresh citrus juice until a glossy syrup forms. A one-pot seasonal side with an unexpected fruit pairing.

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.

Pan-seared scallops Provencal style with garlic, shallots, butter, and fresh parsley. Crisp golden crust outside, tender inside. Ready in 15 minutes from start to plate.

Thin pork cutlets layered with melty cheddar and salty prosciutto, breaded in Italian crumbs and pan-fried until golden and crispy. Ready in 30 minutes.

Velvety cold peaches and cream soup with amaretto and a whisper of nutmeg. A brilliant way to use overripe peaches, and just as good made with canned peaches in winter.

Learn how to use dry seasonings when preparing hearty dinners with this simple recipe.

Substitute that Caesar Salad with these scrumptious dish made with cabbage and pomengranate seeds.

Strawberry squares with a buttery graham cracker crust, real crushed strawberry and Jello filling folded with whipped cream, topped with a sweet cream layer. A chilled no-fuss dessert.

Red cherry almond barbecue sauce made with cherry pie filling and almond extract, blended smooth. A fruity, sweet glaze for grilled chicken, duck, ribs, or pork chops.

Cedar-plank salmon crusted with smoky Portuguese linguica, breadcrumbs, and citrus zest. A bold Emeril-style seafood showpiece with wood-smoked aroma and a crackly sausage topping.

Pomegranate Ariel with jewel-toned pomegranate seeds, currants, and slivered almonds under a blended papaya-orange sauce. A no-cook tropical fruit dessert served in goblets.

Canned apple pie filling made with tart sliced apples, cinnamon, nutmeg, and a cornstarch sugar syrup. Water bath canning recipe yields 6 quarts, each jar fills a two-crust pie.

Traditional Tyrone roast goose stuffed with sage, bacon, shallot and breadcrumb dressing. Pricked skin renders to crackling fat over a long, slow roast. An Irish Christmas centerpiece.

Individual rustic fruit tarts with shortcrust pastry, apricot jam glaze, and thinly sliced apples or pears. A French-bistro dessert that bakes in 15 minutes and looks gorgeous.

Copycat Orange Julius made in 5 minutes with fresh orange juice, vanilla instant breakfast powder, and a whipped egg white for that signature frothy mall-counter texture. Four ingredients, no ice cream needed.