7,675 lemon recipes

Lemon meringue angel food cake with homemade lemon curd filling and glossy Italian meringue frosting. A three-component showpiece cake for serious bakers who want a stunning result.

Wilted spinach with lemon, garlic, and toasted pine nuts. A five-minute Italian-style side built from five ingredients and a hot pan.

Seafood laksa made with scallops, snapper, king prawns, squid and served with Australian-style lemon myrtle linguini.

Steamed mussels in a lemongrass, chile de arbol, and white wine broth with napa cabbage, clam juice, and lime. A Thai-meets-French seafood bowl finished with fresh cilantro.

Ga Xao Xa Ot is a classic Vietnamese stir-fry of chicken with lemongrass, chili, and caramel fish sauce. Sticky, fragrant, and bursting with sweet-savory-spicy depth.

Cake made from Polenta and Lemon Aspen and served with cream, riberries and rosella confit.

Trifle shaped into a boomerang and made with lemon ironwood syrup, and served with a side of fruit spice cream.

Rangpur lime marmalade preserves whole rangpur limes and lemons in a small-batch sugar syrup over two overnight rests, sealed in jars with paraffin. Old-fashioned canning recipe.

Came up with this delicious key lime slice recipe while in Key Largo, Florida. Similar to the Aussie Lemon slice but with a twist of the keys.

This sweet marmalade is the perfect spread for toast, english muffins and pancakes.

Tangy orange marmalade made from fresh oranges and lemons with a slivered rind that suspends in jewel-like jelly. A classic small-batch preserve recipe with liquid pectin for guaranteed set.

Spicy blueberry citrus marmalade simmers orange, lemon, and lime rinds with fresh blueberries, sugar, and a kick of crushed red pepper into a sweet-tart-spicy preserve. Made for canning and gifting.

Fruit Cheeses are closely related to jams and jellies but have a firmer texture and are usually served moulded and cut into chunks as an accompaniment to roast or cold meats. Quince really makes the best cheese and is a wonderful rich amber colour. It is a particular speciality of Spain and is traditionally eaten as a sweet snack. This recipe will keep for 2 years and makes a wonderful and unusual gift.

We served this lemonade at our Housewarming party – the perfect mix of sweet and tart – it was a hit!

Extremely fresh tasting and refreshing, really very nice for a party!

I love blueberries and this recipe has great taste. I make this a lot because you can use fresh or frozen blueberries, which I always have in the freezer.The tasty lemon sauce is the perfect topping for this tender cake. If you use frozen berries do not thaw before adding them to the batter.