7,813 lemon recipes

Honey-mustard mayo salad dressing with lemon juice, half-and-half, and fresh parsley. Versatile creamy dressing for green salads with endless mix-in possibilities.

Creamy turkey ham ziti with a blended spinach and sour cream sauce, Dijon mustard, fresh dill, and red bell pepper. A lighter pasta dish with a vivid green sauce.

Magiritsa, the traditional Greek Easter soup of slow-simmered lamb and liver, rice, fresh herbs, and a silky egg-lemon avgolemono finish. Eaten after midnight mass to break the Lenten fast.

Ginger cake uses three forms of ginger (fresh grated, candied, and ground) plus honey, buttermilk, cardamom, and lemon zest for layered, complex spice. Lower in butter and sugar than typical spice cakes.

Open-faced cheddar sandwiches broiled with a creamy cheese spread made from sharp cheddar, cream, hard-boiled egg, pimento, and olives, topped with crossed bacon slices until bubbly and crisp.

Kedgeree is a traditional British breakfast food originating in India. Made with smoked haddock, a lean white fish high in protein, it is subtly spiced. Consider using unsmoked fish and substituting brown rice for the traditional white basmati.

Fluffy and buttery shortcake is filled with spiced and citrus plums in between.

Hunan-style chicken braised with fresh plums, Szechuan peppercorns, ginger, and sesame seeds. A spicy-sweet Chinese plum sauce forms naturally as the fruit breaks down during simmering.

Grilled beef kabobs marinated overnight in soy sauce, lemon juice, Worcestershire, and mustard with mushrooms, peppers, tomatoes, and onion. Bold flavor, hot off the grill.

Island-style stroganoff with tender beef strips in a brandy-flambéed cream sauce studded with colorful bell peppers and tangy dill pickles over fettuccine for a tropical twist on the Russian classic.

Garden-fresh vegetable soup with Roma tomatoes, new potatoes, corn cut from the cob, and a bouquet garni of oregano, parsley, and lemon zest. Ready in 30 minutes.

You can choose meat filling or vegetable filling as each you like.

Chicken and spinach baked in a tangy sour cream sauce with egg noodles, mushrooms, and cheddar. A touch of cayenne and lemon juice lifts every creamy, cheesy bite.

Boldly spiced vegan chickpeas simmered with roasted cumin, garam masala, amchoor, and fresh ginger. Ready in 35 minutes and even better the next day.

Bay scallops and steamed mussels tossed in a from-scratch Dijon mustard vinaigrette, served over asparagus and Boston lettuce. An elegant seafood appetizer or light main.

Linguine tossed with artichoke hearts, capers, Parmesan, and prosciutto in a buttery lemon-garlic sauce. A 35-minute Italian pasta that feels special.