2,282 lemon recipes

Steamed broccoli tossed in a sharp Dijon mustard dressing with balsamic vinegar, lemon juice, and olive oil. Five ingredients, 20 minutes, vegan.

Revithia Soupa, a traditional Greek chickpea soup with just dried chickpeas, onion, olive oil, and lemon juice. Four ingredients, vegan, pure simplicity.

Indian-style fried eggplant with turmeric, cayenne, and black pepper. Quartered and pan-fried until reddish brown, served with fresh lemon wedges.

Orange cabbage slaw with a creamy lemon-mayo dressing. Fresh citrus segments brighten the shredded cabbage for a tangy, crunchy side dish.

Classic Singapore Sling cocktail with gin, cherry brandy, fresh lemon juice, and powdered sugar topped with club soda. A simple, refreshing highball drink.

Seared scallop salad on a bed of lettuce with julienned red pepper, enoki mushrooms, and fresh cilantro, dressed in a sesame-ginger lemon vinaigrette.

Peach wine spritzer with pureed fresh peaches, white wine, and lemon-lime soda over crushed ice. A fruity, fizzy summer cocktail ready in 3 minutes.

Tomatillo guacamole made with cooked tomatillos, mashed avocado, jalapeno, and lemon juice. A tangy Mexican dip with bright, citrusy flavor that's ready in 20 minutes.

Salmon ball appetizer with cream cheese, horseradish, lemon juice, and onion, rolled in crushed pecans and parsley. A no-cook party spread ready after chilling.

Quick microwave trout stuffed with tender peppers and onions in lemon-butter sauce, ready in 15 minutes for weeknight fish dinners that taste like campfire cooking.

Light summer salad with shredded apples, carrots, crushed pineapple, and lemon zest in a vanilla yogurt dressing over crisp lettuce. Fresh, fruity, and no cooking required.

Five-ingredient herb butter sauce with rosemary, tarragon, and lemon that doubles as a grilling baste and warm dipping sauce for shrimp, crab, lobster, and crawfish.

Hot crabmeat dip baked with cream cheese, Worcestershire sauce, and lemon juice until bubbly and gooey. Just 4 ingredients and 30 minutes for an easy party appetizer.

Oven poached salmon in foil with lemon, sherry, butter, and fresh dill. A simple foil-packet method that keeps the fish tender and flaky with minimal cleanup.

Salsa verde with boiled tomatillos and serrano chile pureed smooth, then mixed with raw onion, cilantro, lemon juice, and olive oil. Bright, tangy, and quick to make.

Thick swordfish steaks rolled in olive oil, broiled, and topped with savory anchovy butter. Garnished with lemon, anchovy fillets, and olives. Classic French Mirabeau style in 30 minutes.