1,345 lemony recipes

Classic anise pizzelles made with a full ounce of anise extract, butter, and a touch of lemon. Thin, crisp Italian wafer cookies pressed in a pizzelle iron in 30 seconds each.

Hazelnut lemon biscotti, twice-baked Italian cookies with toasted whole hazelnuts and fresh lemon zest. Perfect dunking texture for coffee, tea, or vin santo.

Flaky pastry squares layered with spiced apple filling and crumbly streusel topping, drizzled with vanilla glaze. These hand-held treats bake up golden and taste like portable apple pie.

Use some of leftover turkeys to make this creamy and tasty macaroni, which will definitely impress your family!

Pumpkin pie with a tangy sour cream and lemon topping baked right on, finished with chopped pecans. A twist on classic pumpkin pie with bright citrus flavor cutting through the warm spices.

A traditional Greek soupies me spanaki: tender cuttlefish braised in olive oil with wilted spinach, spring onions, and lemon. Rustic Mediterranean seafood at its best.

Beef satay skewers with a homemade curried peanut dipping sauce. Sirloin cubes broiled on bamboo skewers and served with a rich, spicy peanut butter sauce.

Peach blackberry compote tossed in a basil and orange-zest wine syrup. A no-cook summer dessert that lets ripe stone fruit and berries do the talking, with an herbal edge from fresh basil.

Fresh peach pie with a buttery crumb topping, cinnamon, and lemon juice. Sliced peaches macerate before baking for concentrated juicy flavor under a crispy streusel crust.

Homemade hummus made from dried chickpeas cooked from scratch, blended with tahini, fresh lemon juice, garlic, and olive oil. Cooking your own chickpeas gives a creamier, smoother dip than canned.

Classic shrimp divan with tender broccoli, plump shrimp, and a cheesy cream of celery sauce baked under buttery golden crumbs. This retro casserole is comfort food at its finest, ready in under an hour with just 15 minutes of hands-on work.

Special lard-based pastry dough for tourtieres (French-Canadian meat pies). A flaky, tender crust that rolls out easily and handles beautifully. Makes enough for multiple pies.

Chicken piccata with mushrooms, lemon, and white wine sauce. Thin-pounded chicken breasts pan-fried golden then simmered in a bright, reduced pan sauce.

Chinese-style pineapple lemon chicken with a crispy sesame breading and a glossy pineapple-lemon sauce brightened by fresh ginger. A better-than-takeout deep-fried chicken recipe finished with a blended fruit sauce.

Caramelized bananas in brown sugar, butter, cinnamon, and lemon juice. A five-minute warm dessert served over vanilla ice cream.

Soutzouki, the traditional Greek grape-and-walnut candy. A chewy grape-juice gel thickened with pectin, studded with whole walnuts and rolled into a log to slice. Naturally fruit-sweet, no candy thermometer needed.