1,365 lemon recipes

Fat-free cherry cheesecake bars with cinnamon cookie crust, creamy lemon-kissed filling, and glossy cherry topping that tastes like splurging but keeps calories in check.

Tabbouli salad with bulgur soaked in hot vegetable stock, fresh parsley, mint, tomato, and a punchy lemon-garlic dressing. A bright, low-fat vegan Middle Eastern side.

Single-crust maple pie with cream cheese pastry, thin-sliced Granny Smith apples, and maple-sour cream topping. Nutmeg finish adds warmth.

Crabmeat supreme casserole with two pounds of crab in a buttery sherry cream sauce with mushrooms, pimentos, and a cracker crumb topping. An elegant make-ahead dish.

Layered Tex-Mex dip with bean dip, guacamole, taco-seasoned sour cream, tomatoes, olives, and sharp cheddar. A no-cook party platter that feeds a crowd in 15 minutes.

Moist banana layer cake studded with grated white chocolate and topped with a banana-white chocolate frosting. Use up those overripe bananas in style.

Savory cabbage strudel wrapped in crispy phyllo dough with sauteed mushrooms, bok choy, fresh dill, and currants. A vegetarian main or side with flaky, golden layers and a tender vegetable filling.

This delicious and silky cheesecake is made with cream cheese, sour cream and silken tofu that helps to reduce the calories and fat while still makes it taste creamy and smooth. Fresh fruit topping adds some fruity and refreshing taste. Satisfy your craving without feeling guilty.

A vegetable curry pot pie filled with sweet potato, eggplant, mushrooms, and peas in a fragrant sauce, topped with a sticky brown rice crust instead of pastry. Plant-based comfort food with Indian flair.

Vegan hearty stew with dried chickpeas and kidney beans simmered in a curry-soy broth, thickened with pureed parsnips, and loaded with carrots, zucchini, bulgur, pasta, and spinach.

Asparagus lasagne with a lemon-nutmeg white sauce, ricotta, Swiss cheese, and Canadian bacon. A spring twist on classic lasagna with make-ahead steps for easy entertaining.

Eggplant manicotti stuffs pasta shells with garlic-roasted eggplant, charred red pepper, and tomato, then tops them with a creamy spinach-cottage cheese sauce. A lighter take on the Italian classic.

Herbed pork cutlets with Greek vegetable salad, cucumber yogurt, and couscous. A complete Mediterranean dinner plate with a lemon-oregano marinade that does triple duty.

Lobster gazpacho with chilled lobster meat, avocado, artichoke hearts, cucumber, and jalapeno in a balsamic-citrus broth. A luxurious cold soup for summer.

Fettuccine with fresh artichokes, prosciutto, and pesto cream sauce finished with toasted pine nuts and Parmesan. A rich Italian pasta made from scratch.

County fair banana pie with a chocolate chip layer on the bottom, rum-spiked banana cream filling, and whipped cream with chopped pecans. A blue-ribbon worthy layered banana cream pie.