7,271 lemony recipes

Rao's famous lemon chicken broiled until crispy then tossed in a bold lemon-olive oil-garlic sauce and broiled again. The legendary NYC Italian restaurant recipe for home cooks.

Indian-style stuffed okra pan-fried with cumin, turmeric, chili, and lemon. This bharwa bhindi is ready in 20 minutes and makes a vibrant, no-slime vegetable side dish.

Shrimp and tomato in scallop shells with garlic, fennel seed, lime juice, and parsley. A quick, elegant appetizer or light main that comes together in 30 minutes.

Brussels sprouts topped with a warm white wine, lemon, and mayonnaise sauce with chopped hard-boiled eggs. A quick microwave side dish that turns frozen sprouts into something special in 15 minutes.

Pistachio torte with 2 cups of finely chopped pistachios and breadcrumbs standing in for flour, lifted with beaten egg whites, and topped with a cup of lemon curd. A proper European-style celebration cake.

Breakfast pizza spreads apricot or peach preserves over a Bisquick crust and tops with breakfast sausage slices for a sweet-and-savory morning meal. Five ingredients, 38 minutes.

Individual pound cakes baked in ramekins with lemon zest, vanilla, and beaten egg whites for a lighter texture. Buttery, golden mini cakes with a fine crumb and citrus fragrance.

Golden couscous cooked in carrot juice and vegetable broth, finished with fresh dill and lemon juice. A vibrant, naturally colored side dish ready in 10 minutes.

Flourless walnut cake with ground walnuts, whipped egg whites, and lemon zest. Naturally gluten-free, dramatically tall, dusted with powdered sugar and cocoa.

Fresh mushroom bisque with a full pound of mushrooms, half-and-half, egg yolk, and lemon juice. A rich, velvety cream soup ready in 25 minutes with no stock needed.

Golden orange sponge cake leavened entirely with whipped eggs, flavoured with fresh orange juice and pulp plus a hit of lemon extract. A light, fat-free cake baked in a springform pan and inverted to cool.

Salmon Basel Style is a traditional Swiss preparation - flour-dredged fillets pan-fried in butter, topped with golden onion rings, and finished with a quick fish stock pan sauce.

Classic French court bouillon, an aromatic poaching liquid for fish and seafood. Onion, lemon, cloves, and bay leaf simmer with optional white wine for fragrant, delicate results.

Indian-style chile tomato salad with fresh green chili, parsley, lemon juice, olive oil, and cayenne. A spicy, bright no-cook side dish or appetizer.

Mock paneed veal uses pounded chicken breast instead of veal, breaded in Italian bread crumbs and pan-fried in butter and oil. A New Orleans classic made affordable, with a crispy golden crust.

Louisiana catfish courtbouillon: tender catfish steaks layered with onions, garlic, and tomato sauce, then slow-simmered into a rich Cajun gravy. Spoon over rice with hot French bread.