7,814 lemon recipes

Fig marmalade pairs ripe summer figs with chopped oranges and tender lemon slices for a glossy, jewel-toned preserve. Just four ingredients, no added pectin needed. Spreads beautifully on toast, brilliant on a cheese board.

This homemade cantaloupe ice cream will for sure make you keep coming back to scoop out more. This fruity and creamy ice cream is a winner at any occasion.

One-pan roasted salmon with asparagus, new potatoes, lemon, and dill. Complete healthy dinner ready in 35 minutes with minimal cleanup and maximum flavor.

Loved this cake very much. The plums became juicy and sweet after baking, which added a great addition to the cake. With a cup of coffee or tea, a perfect afternoon snack.

The garlic, ginger, ham, and tarragon stuffing was quite tasty. The cream sauce picked up all the yumminess from the pan, and just what we needed to go with the chicken.

Pasta shells with canned tuna, broccoli, lemon, parsley, and red onion. No-cook tuna sauce tossed with hot pasta and broccoli. Italian pantry weeknight dinner.

Apple-apricot strudel: flaky phyllo wrapped around a fragrant filling of apples, dried apricots, raisins, and almonds with a hint of cinnamon and lemon. Old-world pastry made approachable.

Blueberry cornmeal loaf cake mixes stone-ground cornmeal with lemon, yogurt, and fresh berries for a moist, golden quick bread. Better the next day after wrapping overnight.

Quick limoncello skips the weeks of steeping and shakes together fresh lemon juice and zest, simple syrup, and vodka for a bright Italian after-dinner sipper ready in under an hour. No patience required.

This fresh strawberry tart is a winner at any occasion, the fresh strawberries are arranged on top of the creamy and citrus mascarpone cheese that is spread in the buttery and flakey baked shell, after that, we have a port glaze over the strawberries. Give your palate a super luxury enjoyment.

These deliciously stuffed pork chops are juicy and moist, serve with mashed potatoes or a refreshing veggie salad.

Baba ghannuj eggplant appetizer baked whole and mashed with tahini, garlic, lemon juice, and a drizzle of olive oil. The vegan Middle Eastern dip that turns one eggplant into a dinner-table star.

This apple ricotta pie turned out delicious. I used homemade granola instead of the cereal, and it is much lower in fat and calories. Still tasted wonderful.

Harvest apricot preserves cook a big batch of ripe apricots with sugar and lemon juice to setting point, then jar and seal with rum-dipped cellophane tops. An old-world summer preserve.

Great marinade for chicken in pita greek style, a salad or in pasta.

2007 Blueberry Bake-Off Child Winner, first place No. 1 Fernando Guerrero