1,345 lemony recipes

Diner-style crumb top apple pie with six apples, brown sugar, cinnamon, nutmeg, lemon zest, and a buttery streusel topping baked golden. Serve warm with cheddar or ice cream.

Lemon poinsettia cookies decorate buttery lemon shortbread with cream cheese spread, sliced strawberries, and mint leaves arranged like holiday flowers.

Margarita shrimp with fettuccine: tequila-lemon-marinated shrimp dipped in egg and flour, seared, and served over pasta with a lemon-ginger-wine butter sauce.

Ziti with asparagus, peas, and lemon cream: tender pasta in a tangy reduced cream sauce with spring vegetables, wilted Bibb lettuce, and Parmesan. A bright, elegant springtime pasta in 30 minutes.

A vegetarian look on a delicious pasta dish your whole family will enjoy down to the last forkful.

Shrimp and asparagus salad with horseradish-spiked mayo dressing, celery seed, and lemon. A spring lunch over Belgian endive or lettuce in 25 minutes.

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.

Old-fashioned watermelon honey preserve made from the white rind, slow-cooked with sugar, lemon, and fresh ginger into a thick, golden spread. A heritage canning recipe worth reviving.

Budwig cream blended with cottage cheese, cold-pressed oil, banana, honey, and lemon juice. A nutrient-dense no-cook breakfast inspired by the Budwig protocol.

Italian-style sauteed spinach with olive oil, garlic, lemon juice, and a pinch of sugar. A simple side dish cooked in the water clinging to the leaves, with optional Parmesan.

Old-fashioned pear conserves with ground lemon, orange, and raisins cooked down with sugar until thick. No pectin needed for this chunky, citrus-bright preserve.

Traditional barley water made by simmering pearl barley and fig, then straining and sweetening with honey, apple juice, and lemon. A soothing, old-world refreshment served cold.

Slow-roasted pork loin smothered in molasses-spiked sauerkraut and tomato sauce, served with cinnamon-butter apples. A hearty German-American Sunday roast for a crowd.

Traditional Irish ginger marmalade made with bitter Seville oranges, lemons, fresh ginger root, and preserved ginger. A bittersweet, spicy preserve that's worth the slow simmer.

Georgia barbecue sauce: a tangy ketchup-and-vinegar Southern classic with brown sugar, mustard, garlic, and a half lemon simmered right in the pot. Perfect for basting pork, ribs, and chicken on the grill.

A silky tofu cheesecake blending pureed silken tofu with cream cheese on an almond graham cracker crust. Lighter than traditional cheesecake but impossibly creamy after an overnight chill.