2,493 lemony recipes

Vegan beet and potato salad with boiled beet greens in a garlicky lemon dressing. A whole-vegetable approach that uses roots, greens, and all. Served cold.

Refreshing Italian ice with fresh lemon juice and zest frozen to icy perfection. Light, palate-cleansing dessert ready in 2 hours with an ice cream maker.

Lightly sweetened herbal lemonade with fresh lemon balm, lemon juice, and honey. A naturally refreshing drink perfect for herb garden enthusiasts and summer sipping.

Refreshing lemonade infused with fresh lemon balm, lemon juice, and sugar. A bright, herbaceous twist on classic summer lemonade that's perfect for hot afternoons.

Lemon asparagus and carrots steamed crisp-tender, chilled, then finished with bright lemon juice and lemon pepper. A clean, vegan side that lets the vegetables stay the star.

Roasted eggplant tahini pate with garam masala, shallots, garlic, and lemon. A creamy, smoky spread served with pita bread. Vegan and naturally gluten-free.

Party lemon bisque is a vintage no-bake chilled dessert: lemon gelatin and partially-frozen sweetened condensed milk whipped into a cloud-light mousse over graham cracker crumbs. Tangy, sweet, and built for a crowd.

Cafe Brulot, the classic New Orleans flambeed coffee with brandy, orange liqueur, cinnamon, cloves, and citrus. A dramatic Cajun after-dinner drink served in demitasse cups.

Gluehwein, traditional German mulled red wine with cinnamon, cloves, lemon peel, and sugar. The one rule: heat it close to boiling but never let it boil.

Lemon chocolate bars with a cocoa shortbread base, silky lemon curd middle, and bittersweet orange ganache on top. Three layers of contrasting flavor in every rich bite.

Rhubarb and fig preserves made by macerating rhubarb in sugar overnight, then boiling with chopped figs, lemon juice, and lemon rind until thick and clear. A sweet-tart spread for toast.

A simple but tasty recipe that creates a drink everyone can enjoy in their backyard this summer!

Vegan ginger-pineapple pudding thickened with cornstarch and brightened with fresh ginger and lemon zest. Pour it into a pie crust or serve as a standalone dessert.

Kalte Ente, a classic German wine punch made with chilled Moselle wine, champagne, lemon, and sugar. An elegant, refreshing punch served ice-cold in a glass bowl.

Frozen lemon mousse terrine with whipped cream, beaten egg whites, and gelatin, sliced and served with a vibrant black currant sauce. Light, elegant, and make-ahead friendly.

Traditional lemon marmalade with just two ingredients: thinly sliced lemons and sugar. Bittersweet, glossy, and laced with suspended citrus peel. A classic breakfast preserve.