1,345 lemony recipes

Penne with Provencal eggplant, slow-caramelized sweet peppers, garlic, and fresh basil in a lemony Italian-herb dressing. A meatless pasta bowl built on long, gentle cooking.

Tender lamb and fresh okra slow-simmered in a tomato sauce with whole garlic cloves and onions, finished with a bright squeeze of lemon. This Middle Eastern bamieh stew is rich, tangy, and deeply comforting.

Sliced bananas bake with citrus juices, brown sugar, and toasted coconut in this quick West African dessert that's incredible with vanilla ice cream.

Pasta tossed with raw fresh tomato vinaigrette of vine-ripened tomatoes, olive oil, lemon juice, basil, and parsley. A low-calorie no-cook summer sauce that comes together while the pasta boils.

This very quick and easy sidedish can be made very quickly. A great compliment to the grilled salmon I had with it.

Buttery rolled sugar cookies with lemon zest and vanilla, made with cake flour for a melt-in-your-mouth tender crumb. A classic cut-out cookie recipe that's ideal for decorating and holiday baking.

Sweet potatoes simmered with sliced persimmons, sugar, and fresh citrus juice until a glossy syrup forms. A one-pot seasonal side with an unexpected fruit pairing.

Velvety cold peaches and cream soup with amaretto and a whisper of nutmeg. A brilliant way to use overripe peaches, and just as good made with canned peaches in winter.

This pheasant is roasted with celery and onions and drizzled with lemon juice.

Chilled peach soup with nutmeg and lemon, pureed silky smooth and served with cream and your choice of liqueur. An elegant summer dessert soup.

Orange glazed carrots with brown sugar, butter, orange juice, and lemon zest cooked in the microwave. A sweet, citrusy side dish ready in under 10 minutes.

Mockamole blends avocado with silken tofu, lemon juice, garlic, and parsley for a lighter, protein-boosted take on guacamole. A 5-minute vegan dip or pita filling.

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.

Pears Melba with Bosc pears poached in Marsala and dry wine syrup, served over vanilla ice cream with pureed raspberry sauce. A classic French dessert with elegant simplicity.

A simple but tasty almond paste that could be used for toast, cakes and even muffins.

Lemony risotto with quartered artichoke hearts, sweet peas, fresh dill, and Parmesan stirred in at the end. A bright, herb-forward Italian rice dish that captures spring in every creamy spoonful.