1,478 lemony recipes

Lemon bisque is a vintage no-bake dessert: whipped evaporated milk and lemon Jello layered between sweet graham cracker crumbs for a tangy, fluffy refrigerator cake.

Microwave grape jelly made in 30 minutes with four ingredients. No canning kettle needed, just grape juice, sugar, pectin, and a quick lemon juice brightener.

If you run out of preserved lemons, or decide on just a few day's notice to cook a chicken, lamb, or fish dish with lemons and olives and need preserved lemons in a hurry, you can use this quick five-day method taught to me by a Moroccan diplomat's wife. Lemons preserved this way will not keep, but are perfectly acceptable in an emergency.

Transform overripe bananas into a tangy-sweet condiment with lemon zest and a hint of spice. Spreadable, jammy goodness that keeps for 2 weeks and pairs beautifully with curry.

Two-ingredient banana jam made with just ripe bananas and lemon juice. No added sugar, no pectin. Blend, simmer, and spread on everything.

Hot spiced pineapple tea simmered with cinnamon sticks, whole cloves, and fresh lemon. A caffeine-free holiday warm-up with tropical sweetness.

Crispy fried lemon rosette cookies made with a rosette iron, evaporated milk batter, and a dusting of powdered sugar. Light as air with lacy edges.

Saganaki: Greek flaming kasseri cheese pan-fried in butter, deglazed with lemon juice and cognac, and lit at the table for an "Opa!" tableside appetizer.

A marbled angel food cake with swirled white and lemon-yellow batters, topped with a tangy lemon glaze. Light as air and gorgeous for spring.

Broiled bananas au gratin over a smooth vanilla-lemon cottage cheese base, topped with graham cracker crumbs and cinnamon. A low-calorie warm dessert ready in 20 minutes.

Light lemon blitz cake with a tangy lemon curd filling made from skim milk, and a yogurt whipped topping frosting. A low-point layered dessert that tastes rich without the guilt.

Warm potato and tuna salad with new potatoes, spring onions, lemon, tarragon vinegar, and fresh parsley. A light, no-mayo fish salad ready in 35 minutes.

Light and airy fruit whip dessert made with fruit cocktail, orange gelatin, and whipped egg whites. A no-bake retro treat with bright citrus flavor and a creamy, mousse-like texture.

Indian-style spiced sole fillets marinated in yogurt, garam masala, coriander, and garlic, then broiled until flaky. A light, tandoori-inspired fish dish.

Frozen summer fruit punch made by freezing pineapple, orange, and banana juice into a slush, then topping with strawberries and lemon-lime soda. Crowd-sized recipe serves 30.

Lemon rose geranium angel cake: a classic cloud-light angel food cake perfumed from below by fresh lemon rose geranium leaves lining the pan. Delicately floral, snow-white, and finished with fresh berries and edible flowers.