7,271 lemony recipes

Rhubarb cheesecake with tart rhubarb sauce swirled into a lemon-scented cream cheese filling and spooned over the top. A creamy, spring-bright dessert with that signature sweet-and-sour bite.

A simple lemon-scented butter cake split in half, layered with vanilla pudding, fresh berries, and clouds of whipped cream. Old-school German Erdbeertorte energy with minimal effort.

South African curried lamb kebabs marinated overnight in a sweet-tangy sauce of chutney, curry powder, vinegar, and lemon leaves. Grilled and served with rice and chutney.

Choose-A-Fruit Ice is a flexible fruit sorbet made with your pick of strawberries, raspberries, oranges, or mandarins blended with sugar syrup and lemon. No ice cream maker, four ingredients.

Scandinavian raspberry soup blends puréed berries with chablis, orange juice, and lemon for a chilled Nordic fruit soup. Whole raspberries and a sour-cream swirl finish each bowl.

Steamed broccoli tossed in a sharp Dijon mustard dressing with balsamic vinegar, lemon juice, and olive oil. Five ingredients, 20 minutes, vegan.

Caprese-style spinach salad: ripe tomato wedges and fresh mozzarella cubes tossed with a basil, lemon, and olive oil dressing, then arranged over a bed of baby spinach. Light, summery, and fast.

Sauteed trout fillets with a warm bacon, chive, and lemon pan sauce. Lightly floured and golden-brown in minutes, this simple fish dinner comes together in one skillet.

Sunset mocktail: a layered non-alcoholic drink with grenadine sinking through orange and pineapple juice for a glowing red-to-gold gradient. Ready in two minutes, no shaker required.

Light corn and tomato broth made with fresh ears of corn, ripe tomatoes, and chicken broth, finished with a bright squeeze of lime. Ready in under 40 minutes.

Baked spiced apple rings in cranberry juice with cinnamon sticks, whole cloves, and lemon. Slow-baked until transparent and jewel-toned, served hot or cold as a garnish or vegan side dish.

Salt-free seasoning blend with garlic powder, basil, star anise, oregano, and lemon zest. A homemade spice mix for low-sodium cooking that adds real flavor without the salt.

Fresh oranges drizzled with a quick maple caramel sauce made from brown sugar, maple syrup, and lemon juice. A light, elegant fruit dessert ready in minutes.

Schwaemme, a traditional German cream sauce with king boletes and chanterelles, finished with parsley and lemon. Serve over potato or bread dumplings for a classic Bavarian side.

Salsa verde with boiled tomatillos and serrano chile pureed smooth, then mixed with raw onion, cilantro, lemon juice, and olive oil. Bright, tangy, and quick to make.

Enhanced prune filling for hamantaschen with chopped raisins, nuts, lemon juice, and nutmeg. A quick upgrade to jarred filling that takes 5 minutes.