7,813 lemon recipes

Spring artichoke hearts, tender leeks, and sweet peas simmer into light herbed soup brightened with mint, parsley, and a drizzle of Parmesan-topped olive oil.

This delicious heirloom white cake can be used to make a delicious Boston Creme pie, iced with your favorite frosting as a layer cake, or baked in a 9x13 pan and served with lemon curd or another fruit filling!

Louisiana shrimp simmered in spicy beer broth with garlic, thyme, oregano, red pepper flakes, and cayenne. Peel-and-eat heaven, served hot or chilled with lemon wedges. Cajun shrimp boil for two.

Traditional German lebkuchen cookies with honey, molasses, almonds, candied fruit, and five warm spices. Soft, chewy spice cookies brushed with lemon glaze for a classic Christmas treat.

Stewed California figs cooked low and slow in water, with variations using orange, lemon, sherry, ginger, or cinnamon. Serve warm or chilled for breakfast or dessert.

Classic vinegar pie with a smooth egg-rich custard filling, Depression-era pantry baking that mimics lemon pie using kitchen vinegar. Six ingredients, sweet-tart, satisfying.

Papayas with shrimp: curried shrimp salad with chutney and lemon juice piled into ripe papaya halves. A light tropical lunch that looks like a resort plate.

Papaya lamb salad pairs stir-fried lamb chops with sweet ripe papaya, roma tomatoes, bean sprouts, and warm rice for a tropical-meets-Asian main-course salad. Served with lemon wedges and crusty bread.

Greek-style potato salad in a lighter yogurt-and-mayo dressing brightened with dill, lemon, and mustard, then finished with feta. A fresh, tangy twist on the heavy classic potato salad.

Classic osso buco with flour-dredged veal shanks braised in white wine and stock with carrots, celery, and onion, finished with a bright lemon-orange gremolata. A Milanese showpiece served over rice or pasta.

Pork chops Milanese breaded with Parmesan and bread crumbs, pan-fried in butter until golden and crispy. Served with lemon and butter noodles for a quick Italian dinner.

Paper-thin cucumber slices with creamy goat cheese, lemon juice, and hazelnut oil. An elegant, no-cook salad where ingredient quality is everything. Simple, refined, and fresh.

Daube glace, a classic Cajun cold jellied beef and pork roast braised with bell peppers, lemon, thyme, and bay leaf. A two-day New Orleans holiday tradition.

Quick white cake made with oil instead of butter and egg whites only. A tender, snow-white cake perfect for filling with jelly, preserves, or lemon curd.

Radiant chicken bake layers floured browned chicken with green chilies, tomatoes, carrots, and lemon slices, then oven-braises for an hour. Southwest-style one-casserole family dinner.

Candied orange peels turn citrus rinds into glossy, sugar-coated treats by double-blanching the peels, simmering in syrup, and rolling in sugar. A holiday gift project, ready overnight. Works with lemon or lime peels too.