2,612 lemon recipes

Nectarine sorbet with fresh blueberries and strawberries, made without an ice cream maker. Blended smooth and frozen for a light, fruity no-churn dessert.

Traditional Swiss Basel Leckerli: honey-spice cookie bars with cinnamon, cloves, candied peels, kirsch, and almonds under a crackly sugar glaze. Makes 50 to 60 bars that keep for weeks.

Grilled grouper marinated in olive oil, lemon, and garlic, topped with a garlic beurre rouge sauce of tomatoes, green chilies, cilantro, and butter.

Apricot-raspberry jam pairs sweet, golden apricots with tart raspberries in a quick liquid-pectin jam that fills 7 jars in 20 minutes. Perfect for toast, scones, or layered into thumbprint cookies.

Old-fashioned grape conserve simmered with sugar, lemon, and chopped nuts until thick and spreadable. A classic fruit preserve that goes beyond basic jam with added texture and citrus brightness.

Chewy pearl barley tossed with fresh parsley, basil, and scallions, then dressed with a bright lemon-soy vinaigrette and studded with juicy diced tomatoes. The Instant Pot cooks the barley completely hands-off — no boiling, draining, or steaming — and the salad only gets better as it chills, making it ideal for potlucks and weekly meal prep.

Crisp apple and walnut salad with a light curry-lemon dressing served on Boston lettuce. A no-cook, refreshing side that mixes Red Delicious and Granny Smith for sweet-tart contrast.

Old-fashioned homemade lemonade syrup concentrate with citric and tartaric acid. Bottle once, refrigerate, and mix 1:5 with water for instant fresh lemonade all summer.

Broiled tuna steaks coated with a fragrant shallot and parsley mixture sizzled in lemon juice and olive oil. Two coats build layers of herb flavor. On the table in 25 minutes.

Cafe Brulot, the classic New Orleans flambeed coffee with brandy, orange liqueur, cinnamon, cloves, and citrus. A dramatic Cajun after-dinner drink served in demitasse cups.

Kiwifruit sorbet made without an ice cream machine using a freeze-beat-refreeze method. A bright green, tangy frozen dessert with lemon juice and corn syrup for smooth scooping.

Treat your kids to this rich and scrumptious dessert that will make them eager to help you the next time you go to make them!

Tender, flaky baked cod draped in melted butter and bright lemon juice. Just 5 ingredients and 30 minutes for an easy weeknight fish dinner the whole family will love.

Old-fashioned cranberry shrub made from simmered cranberry juice, sugar, and lemon. Serve this tart, syrupy concentrate over ice with club soda or topped with sherbet.

Pennsylvania Dutch almond cake with lemon extract, sliced almonds, and sugar topping. Thin batter bakes into light cake that slices best when cooled in the pan.

Candied spiced bananas pan-fried in brown sugar, lemon, butter, cinnamon, and nutmeg. Caramelized on the outside, soft inside, ready in 10 minutes for ice cream toppings, brunch, or quick dessert.