7,813 lemon recipes

Greek revani cake: a sweet semolina-and-orange syrup cake studded with almonds, soaked in lemon-scented sugar syrup. A classic Eastern Mediterranean dessert cut into diamonds and served with cream.

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.

Buttermilk chocolate chip pancakes deliver fluffy tangy pancakes with chocolate chips sprinkled on the first side as they cook. Quick lemon-juice buttermilk shortcut included.

No-cook cranberry relish with crisp celery, fresh apple, and a hit of lemon. Make it a day ahead and let the flavors meld for your Thanksgiving spread.

Harissa spiced green bean salad with blanched carrots, chickpeas, and crisp cucumber in a North African chile-lemon dressing. A bright, fiery cold salad ready in 20 minutes.

Shrimp and snapper ceviche cures fresh seafood in bright lemon juice until it turns opaque and firm, no cooking required. Diced, chilled, and ready in about an hour, it's a light, citrusy seafood dish bursting with freshness.

Delicious spread -- so creamy. I used pecans instead of walnuts and it was great. Wonderful with slices of apple or pear. Toss fruit slices with lemon juice to keep them from browning.

Stuffed French toast with crumbled tofu, brandy-soaked raisins, currants, and candied peel. Pan-fried golden in butter. A showstopping weekend brunch that freezes beautifully.

Mediterranean-spiced chickpeas tossed with crumbled feta, fresh parsley, and lemon juice, tucked into warm pita with paprika oil. A quick vegetarian lunch bursting with bright, tangy flavors.

Fresh shrimp salsa with chopped vegetables and bright lemon juice, zesty seafood appetizer ready in 30 minutes for tortilla chips

Mediterranean monkfish kebabs marinated in olive oil, lemon, garlic, and rosemary, then grilled with bell pepper between meaty cubes of fish. A firm fish that grills like lobster without falling apart.

A great breakfast, a lot of nutrition and great flavor too.

Hamantaschen, the triangular Purim cookies, here filled with a rich honey-nut mixture brightened with lemon. A rum-scented dough folded into the traditional three-cornered shape and baked to a golden glaze.

Aromatic Moroccan chicken tagine with toasted spices, tomatoes, and fresh cilantro, served over lemon-mint couscous for authentic North African dinners.

Italian tuna cheese (caciotta al tonno) topped with fresh anchovies marinated scapece-style in lemon, olive oil, and red pepper flakes. Bold antipasto for serious seafood lovers.

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