69 lemonato recipes

Barbecued squid grilled hot and fast over hardwood coals, served with lemon-garlic butter and Thai sweet-hot chili sauce. The simplest seafood preparation that turns out tender, smoky, and never rubbery.

Beef beet borscht simmers brisket with whole beets, onions, garlic, and a sweet-sour balance of sugar and lemon juice. The traditional Eastern European Jewish soup, deeply ruby red and perfectly balanced.

Low-calorie chicken stir-fry marinated in soy sauce, lemon juice, and sesame oil, then tossed with garlic and fragrant tarragon. Light, bright, and on the table in under an hour.

Homemade lemon biscuits split and loaded with mixed summer berries, strawberry puree, and billowy whipped cream. Use whatever seasonal fruit you have for this classic fruit shortcake.

Italian-style cheesecake with cream cheese and sieved cottage cheese, flavored with espresso and amaretto, baked in a lemon shortcrust shell with a lattice top.

Vegetarian almond-tahini burgers with ground almonds, soy sauce, diced carrots, onion, and lemon juice. A simple six-ingredient plant-based patty with rich, nutty flavor.

Ipswich lemon pie, a traditional English custard tart with lemon juice, zest, butter, and eggs in shortcrust pastry. A simple, elegant British dessert served hot or cold.

Traditional Irish apple pudding with tart apple puree topped with fluffy meringue for a simple, elegant dessert that's lighter than pie and serves hot or cold.

Eastern European poppy seed crescents made from rich yeast dough filled with a sweet cinnamon-lemon poppy seed paste, brushed with egg wash and topped with chopped nuts.

Quick angel hair pasta tossed with tender broccoli, stewed tomatoes, fresh herbs, and bright lemon juice for a light vegetarian dinner in 40 minutes.

Whole beef tenderloin rubbed with garlic, olive oil, and lemon, charred over high heat, then roasted to medium-rare. Sliced thin and served with rich Marchand de Vin sauce for a showstopping dinner.

Ricotta cheese pound cake made with a blend of whole wheat and all-purpose flour, brown sugar, lemon zest, and nutmeg. The pureed ricotta creates an incredibly moist, dense crumb.

French-style lemon tart with bright citrus filling, candied lemon slices on top, and a dusting of powdered sugar. Puckeringly tart, silky smooth, and a showstopper on any dessert table.

Italian almond-hazelnut biscotti twice-bake to crisp dipping cookies with lemon zest, almond extract, and toasted nuts. Lower-fat traditional Italian style, keeps a month in a tin.

Shrimp Andre sautes mushrooms, onion, and butterflied shrimp in butter with sherry, then folds in a lemony Mornay sauce. A classic French bistro plate over rice pilaf, ready in 20 minutes.

European-style apple tart with a buttery crumb crust pressed into a flan pan. Grated apples layered with cinnamon and sugar, topped with a pastry apple design. Best served cold for clean slicing.