2,647 lemon recipes

Baked bananas with brown sugar, butter, and lemon zest — a 30-minute side dish that pairs beautifully with roasted meats or doubles as a warm dessert with ice cream.

Warm potato and tuna salad with boiled new potatoes tossed in a light tarragon vinegar and olive oil dressing with spring onions and parsley. A bright, mayo-free take on classic tuna salad.

Fresh mango salsa with jalapeno, cilantro, lime juice, and olive oil. A bright, fruity no-cook salsa ready in 10 minutes. Serve over soup with sour cream, or with chips and grilled fish.

Microwave grape jelly made in 30 minutes with four ingredients. No canning kettle needed, just grape juice, sugar, pectin, and a quick lemon juice brightener.

Penne with artichoke hearts, ricotta, spinach, and white wine in a light lemon sauce. No cream, no oil, and packed with vegetables. A fresh 15-minute pasta dinner.

This moist apple cake is absolutely delicious. Raspberry jam, fresh apples and lemon juice make the cake taste refreshing and fruity, the almond-sour cream topping adds nuttiness and tanginess, and the lemon glaze gives the cake extra citrus and sweetness.

Two-ingredient banana jam made with just ripe bananas and lemon juice. No added sugar, no pectin. Blend, simmer, and spread on everything.

Transform overripe bananas into a tangy-sweet condiment with lemon zest and a hint of spice. Spreadable, jammy goodness that keeps for 2 weeks and pairs beautifully with curry.

Hot spiced pineapple tea simmered with cinnamon sticks, whole cloves, and fresh lemon. A caffeine-free holiday warm-up with tropical sweetness.

Saganaki: Greek flaming kasseri cheese pan-fried in butter, deglazed with lemon juice and cognac, and lit at the table for an "Opa!" tableside appetizer.

Pasta with herbed ricotta, toasted pine nuts, tarragon, lemon zest, and parsley tossed into a creamy no-cook sauce. A 30-minute vegetarian pasta dinner with a bright, lemony ricotta coating on every strand.

Sesame-almond cookies made with olive oil and white wine, scented with lemon zest, orange zest, and cinnamon. Crisp, not-too-sweet Italian-style biscuits.

Crepe blintzes filled with sweetened cottage cheese, Neufchatel, lemon zest, and vanilla, then pan-browned in a touch of canola oil. Served warm with non-fat yogurt, fresh berries, and a dusting of powdered sugar. Brunch favorite, lightened up.

Ukrainian cheesecake made with sieved cottage cheese, lemon zest and folded egg whites for a light, custardy crumb that lives somewhere between a New York cheesecake and a souffle. Old-world Eastern European baking.

German honey spice cake made in the microwave with dark brown sugar, honey, cinnamon, nutmeg, cloves, ginger, and lemon zest. A warm, fragrant Lebkuchen-style cake ready in under 15 minutes.

A marbled angel food cake with swirled white and lemon-yellow batters, topped with a tangy lemon glaze. Light as air and gorgeous for spring.