7,405 lemony recipes

Apple pie cake made with yellow cake mix and canned apple pie filling, topped with a buttery cinnamon crumb streusel. A shortcut dessert that tastes homemade.

Honey-yogurt dressing blended with tofu, lemon juice, and ground cumin. A creamy, protein-rich salad dressing ready in 5 minutes with no cooking required.

Russian Jewish cabbage rolls (holishkes) stuff softened cabbage with seasoned ground beef and simmer 2 hours in a sweet-sour tomato-lemon sauce with caramelized sugar. Holiday tradition in one pot.

Petite cheesecakes baked in mini muffin tins with a vanilla wafer base and cherry pie filling on top. Bite-sized, freezer-friendly, and perfect for parties and potlucks.

Pan-sauteed trout topped with crawfish tails and capers in a silky lemon butter sauce made from pan drippings. A Louisiana-style fish dish with classic French technique.

Quick fish sauce made with mayonnaise, sun-dried tomatoes, dill, lemon juice, and hot sauce. A no-cook dipping sauce for fish fillets or fish sticks.

Wilted spinach with lemon, garlic, and toasted pine nuts. A five-minute Italian-style side built from five ingredients and a hot pan.

Roast duck with a port wine cranberry sauce made from the pan drippings, orange juice, and brown sugar. Lemon-rubbed and roasted until the skin is shatteringly crisp.

A succulent seafood dish made with smoked sausage, potatoes and a bit of cayenne pepper.

Raw grated carrot salad with orange segments, fresh ginger, garlic, honey, mint, and walnuts in a citrus dressing. A no-cook Moroccan-inspired side dish that rests for two hours to develop flavor.

Brown sugar apple pie thickened with tapioca and spiced with cinnamon and nutmeg. Granny Smith apples and lemon juice give it a sharp, bright filling.

Grilled rainbow trout fillets marinated in lemon and olive oil, served with a chunky salsa of fire-kissed eggplant, red and green bell peppers, scallions, and black olives.

Creamy tofu dip blended with ripe avocado, fresh ginger, garlic, tahini, and parsley. No cooking required, just five minutes and a food processor. Vegan and naturally dairy-free.

Apple cranberry pie with a buttery oat crumble topping replaces the top crust. Tart Granny Smiths and fresh cranberries baked low and slow under brown sugar streusel for a fall dessert with bite.

Baked eggplant blended with tahini, garlic, lemon juice, and olive oil into a smooth vegan pate. Garnished with toasted sesame seeds and cayenne, served cold with pita bread.

Sauteed cauliflower and zucchini in herbed butter with basil, oregano, lemon juice, and Parmesan. A simple, flavorful vegetable side dish ready in 35 minutes.