7,675 lemon recipes

Orange and spice pot roast braised with orange juice, stewed tomatoes, cinnamon, whole cloves, and bacon drippings. A warmly spiced chuck roast with homemade pan gravy.

Indian spiced potatoes in a thick tomato sauce with ginger, coriander, cumin, fenugreek, and garam masala. A vegetarian potato curry with whole spice tempering and bold flavor.

Citrus bread for the bread machine with orange marmalade, lime juice, and lemon zest. A bright, fragrant yeast loaf with triple citrus flavor.

30-minute Thai red curry chicken simmered in rich coconut milk with mushrooms, bell peppers, and fresh basil. Served over rice, this weeknight dinner brings bold Southeast Asian flavor home fast.

Salmon broccoli casserole with cream of celery soup, Parmesan, mushrooms, dill, and seasoned croutons. A pantry-friendly one-dish dinner using canned salmon.

Ginger-soy marinade with fresh ginger root, low-sodium soy sauce, orange juice concentrate, apple cider vinegar, and lemon juice. Works on chicken, fish, or any cut of meat.

Authentic Middle Eastern falafel made from dried chickpeas soaked overnight and deep-fried golden. Crispy exterior with fluffy interior, perfect in pita with tahini sauce.

Orange braised pork shoulder with port wine, dried figs, apples, and fresh orange, slow-simmered until fork-tender. Served over sesame brown rice.

Grilled tarragon chicken: Dijon-rubbed chicken breasts grilled over hot coals and basted with a tarragon-lemon butter. Classic French bistro flavors off the backyard grill.

French apple pie with vanilla custard filling, butter-sauteed Granny Smith apples, apricot preserves glaze, and a golden lattice crust. A bakery-level showpiece.

Although this dessert is called a cake, the consistency is more similar to that of a pie.

Chicken Florentine with egg-dredged breasts pan-fried golden, served over garlicky blanched spinach and topped with a buttery lemon-chicken broth sauce.

Redfish with Mousquetaire Sauce flavored with mustard and lemon juice, once popular in New Orleans.

Southern-style pickled shrimp marinated overnight with red wine and tarragon vinegar, capers, onions, and bay leaves. A tangy, briny make-ahead appetizer for any gathering.

Red, White and Blue Cheesecake with a chocolate wafer crust, orange and lemon zest filling, topped with fresh raspberries and blueberries. The showstopper 4th of July dessert that chills overnight.

Pork piccata with Parmesan-crusted tenderloin medallions pan-fried in garlic butter, served with a creamy caper and lemon sauce. A quick Italian-style weeknight dinner.