984 lemon recipes

Hot curried fruit with poached pears, oranges, melon, and grapes in a warm spiced curry syrup topped with crystallized ginger. An elegant side dish for holiday entertaining.

Coconut dream bars with a brown sugar oat shortbread base topped with a chewy layer of shredded coconut, pecans, lemon zest, and brown sugar. Two layers, two textures, one irresistible bar cookie.

Chef Paul Prudhomme's Barbecue Sauce: a smoky, sweet-tangy Cajun sauce built on bacon, pecans, honey, and citrus rinds. Pureed silky for chicken, pork, or ribs. Makes 5 cups.

Quick spaghetti with shrimp, asparagus, and ginger-lemon sauce ready in 20 minutes. Light, bright flavors perfect for easy weeknight elegance.

A scrumptious side dish made with aji chiles, fresh lima beans and a variety of spices.

Authentic Victorian mincemeat with boiled calf's tongue, suet, dried fruit, candied citrus peel, brandy, and whiskey. Cures in a crock for 7 weeks before becoming Christmas pie filling. Yields 96 servings.

Two-ingredient banana jam made with just ripe bananas and lemon juice. No added sugar, no pectin. Blend, simmer, and spread on everything.

Sesame-almond cookies made with olive oil and white wine, scented with lemon zest, orange zest, and cinnamon. Crisp, not-too-sweet Italian-style biscuits.

Chilled raspberry dessert soup with strawberry wine, maple syrup, and lemon, thickened with arrowroot. Served cold with sour cream and fresh berries for an elegant summer starter.

Pan-seared catfish fillets baked under a buttery pecan sauce with lemon zest, Worcestershire, and red chili. Southern-style fish that's crispy, nutty, and on the table in 30 minutes.

Frozen summer fruit punch made by freezing pineapple, orange, and banana juice into a slush, then topping with strawberries and lemon-lime soda. Crowd-sized recipe serves 30.

New England apple pie with a butter pastry, crumb topping, and heritage apples like Northern Spy or Rhode Island Greening. Cinnamon and lemon zest brighten the filling, and a two-stage bake browns the crust without burning.

For your next dinner party, bring this decadent cake that's made with almonds and passionfruit.

Whole pears poached in spiced white wine with cinnamon, cloves, ginger, vanilla bean, and citrus zest, served warm with burnt sugar ice cream. An elegant make-ahead dessert.

Old-fashioned pumpkin preserves with lemon and mixed spices, slow-macerated overnight in sugar then boiled until clear and glossy. A heritage canning recipe for fall.

Gentle lentil and greens soup with creamy soft lentils, sauteed onions, celery, garlic, and a bright lemon finish. A simple plant-based weeknight bowl that goes from pantry to table in under an hour.