2,153 lemony recipes

Lavender-pepper pears are ripe Bartlett pears sprinkled with crumbled lavender, cracked black pepper, and lemon juice. An elegant no-cook fruit dessert.

Grilled tuna steaks marinated in barbecue sauce and lemon juice, basted on the grill, and topped with spicy tomato butter. A smoky, tangy take on fresh tuna with just 4 ingredients.

Buttered Belgian endive: sliced endive braised in butter, lemon juice, and water until tender-crisp. A classic French bistro side for roasted meats, fish, or eggs.

Hamaguri Sakami are sake-seasoned clams served at room temperature in their shells with lemon. A minimalist Japanese appetizer that highlights the clean, briny sweetness of littleneck clams.

Lemon broccoli with garlic oil and fresh lemon juice. A simple boiled-then-sauteed side dish that brightens any plate.

Grilled butterflied leg of lamb rubbed with olive oil, dried rosemary, and lemon zest. Four ingredients, grilled to pink, and finished with butter for a showpiece roast.

Mediterranean baked swordfish topped with a sundried tomato and kalamata olive tapenade, set over lemon slices. Four ingredients, 20 minutes oven time, restaurant-quality fish dinner.

Versoffene Jungfern: a German dessert sauce of spiced red wine reduced with cinnamon, clove, and lemon zest, poured hot over fresh dumplings. Simple, warming, and ready in 40 minutes.

Portuguese piri-piri sauce: hot chili peppers, bay leaf, and lemon zest infused in olive oil. A 24-hour shake-and-wait condiment that keeps indefinitely. Drizzle on grilled chicken, fish, or pasta.

Pickin' pork marinates bone-in pork shoulder in apple cider vinegar overnight, then slow-roasts wrapped in foil for fall-apart North Carolina-style pulled pork. Just three ingredients.

So easy, perfect for christmas, tastes amazing. Just like the keg.

Pan-fried sesame fish with toasted sesame seeds, fresh lemon, and basil. Works with perch, cod, trout, or flounder for a quick weeknight dinner.

Whole red snapper stuffed with a creamy filling of sour cream, dill, lemon zest, and seasoned breadcrumbs, then baked until the flesh flakes apart. An elegant centerpiece for seafood dinners.

Lemon juice and freshly grated zest add the citrus and refreshing taste to the fresh and peppery arugula.

Vegetarian Caesar salad with no anchovies, no raw egg, and no Worcestershire. Just crisp romaine in a lemon-garlic vinaigrette emulsified with extra virgin olive oil, finished with grated Parmigiano-Reggiano.

Minted peaches and melons is a fresh summer fruit salad of ripe peaches and cantaloupe in a light orange-lemon dressing, finished with chopped mint and toasted almonds. No cooking, and easy to make ahead.