1,365 lemon recipes

Smashed green olives marinated with lemon chunks, roasted fennel seeds, and chili heat for bold Mediterranean appetizers that keep for 4 weeks.

Banana Spice Lemon Drops are soft drop cookies with cinnamon and cloves, topped with a bright lemon butter frosting. A 3-dozen batch in 30 minutes with an unexpected banana-citrus flavor contrast.

Lamb kebabs marinated in lemon juice, garlic, and mint, threaded with fresh mint leaves and scallions, then grilled over medium-hot heat. Works with beef sirloin too.

Two-layer white cake filled with lemon curd, covered in fluffy seven-minute frosting, and pressed with shredded coconut. A classic Southern-style coconut cake with a tangy lemon surprise inside.

Lemon turkey stir-fry and pasta: marinated turkey cutlets sauteed with slivered lemon, garlic, scallions, and fresh spinach, tossed over spaghetti. Bright, zesty, and faster than ordering in.

Lemon soup with garbanzo beans, turmeric, cumin, and a silky egg-lemon base topped with fresh mint. A Middle Eastern-inspired comfort soup ready in 45 minutes.

Sautéed tempeh with lemon-mustard sauce: tempeh strips steamed in tamari-spiked vegetable broth, dusted in flour, pan-crisped with oyster mushrooms, and finished with bright grain-mustard pan sauce.

Baked sweet potatoes glazed in a buttery lemon-nutmeg syrup until bubbling and caramelized. A bright, citrusy holiday side dish that pairs with ham, turkey, or roasted pork.

A custardy lemon pudding cake baked in a water bath, served warm with a Grand Marnier blackberry sauce. Two textures in one dish: spongy cake on top, silky pudding below.

Moroccan lemon chicken with green olives, saffron, cumin, and ginger served over couscous. A North African braise with bright citrus and warm spice in every bite.

A warm citrus-banana sauce simmered with butter, fresh orange and lemon juice, cinnamon, and honey. Ready in 15 minutes and made to pour over pancakes, waffles, or French toast.

Lemon-paprika tilapia with potato rutabaga mash pairs paprika-dusted fish with a buttery Yukon-rutabaga mash, finished with a wine-shallot cream sauce laced with lemon peel.

Gingerbread Scones with Lemon Breakfast Cream recipe

Fat-free lemon poppy seed biscotti made with no added oil or butter. Crisp twice-baked Italian cookies powered by ground almonds, egg whites, and bright citrus.

Asparagus with Toasted Pine Nuts and Lemon Vinaigrette recipe

Lemons are available year round with a peak season in the summer. Choose specimens that are firm, smooth, brightly colored, heavy for their size, and devoid of any blemishes or green splotches, a sign of underripeness.