7,675 lemon recipes

An American invention, this pasta salad is done right. Caramelized fennel and red onions with sun-dried tomatoes with a light vinaigrette.

Cantaloupe ice cream blends ripe puréed cantaloupe with egg yolks, sugar, milk, lemon juice, and whipped cream. Pale orange, floral, and frozen without an ice cream maker for a refreshing summer dessert.

Shrimp baked in butter, garlic, lemon, parsley with dijon mustard. Classic.

Traditional English jam tarts with a buttery honey-sweetened pastry, lemon zest, and a spoonful of your favorite jam folded into triangles. Classic British tea-time treat.

Try something new with this delicious stir-fry dish that will instantly be one of your favorites!

Say goodbye to soggy slaw with this crisp buttermilk herbed coleslaw recipe. A light, creamy buttermilk dressing pairs with fresh chives and parsley for a bright, flavorful side dish perfect with BBQ!

A vibrant Mexican-inspired breakfast featuring creamy avocado, poached eggs, warm refried beans, and zesty salsa, served on a bed of crisp lettuce. Perfect for a quick, flavorful brunch.

Incredibly refreshing and tasty kiwi tomato salsa that is perfectly paired with Tilapia or any fish.

I marinated my boneless skinless chicken breasts overnight and grilled them. Very nice sauce.

Delicious homemade tomato soup. Not only will your kids love it, you’ll love that it doesn’t have the added sodium of many canned varieties of tomato soup. Add a fistful of crusty Italian bread to dip and watch it disappear!

Opal Deneke's fig jam with ripe figs, pineapple, lemon juice, and warm spices like cinnamon, cloves, and allspice. Old-Southern hand-me-down preserve perfect for biscuits, cheese boards, or holiday gifting.

Make your own poultry (chicken) seasoning from scratch using ingredient that are likely already in your pantry.

Avocado buttermilk sherbet blends ripe avocado with tangy buttermilk, honey, sugar, and lemon juice into a soft, pale green frozen dessert. Creamy without dairy fat, tart without sour. Naturally vibrant color, no food coloring.

Marco Pierre White's tartare sauce from the Mirabelle restaurant. This was served with grilled dover sole but work well with any white fish dish.

Diced cooked beets toss with cardamom and fresh mint, then layer with honey-sweetened Greek yogurt for a vibrant Indian raita that's tangy, earthy, and subtly sweet in every spoonful.

A Slovenian and International recipe. Instead of lemon rind Grandma uses lemon juice. Grandma also waits until the dough is ready to slice the apples, that way they don't turn brown. She also uses the slicer on the side of a grater to slice the apples really thin.