7,814 lemon recipes

Quick microwave trout stuffed with tender peppers and onions in lemon-butter sauce, ready in 15 minutes for weeknight fish dinners that taste like campfire cooking.

Light summer salad with shredded apples, carrots, crushed pineapple, and lemon zest in a vanilla yogurt dressing over crisp lettuce. Fresh, fruity, and no cooking required.

Five-ingredient herb butter sauce with rosemary, tarragon, and lemon that doubles as a grilling baste and warm dipping sauce for shrimp, crab, lobster, and crawfish.

South African curried lamb kebabs marinated overnight in a sweet-tangy sauce of chutney, curry powder, vinegar, and lemon leaves. Grilled and served with rice and chutney.

Hot crabmeat dip baked with cream cheese, Worcestershire sauce, and lemon juice until bubbly and gooey. Just 4 ingredients and 30 minutes for an easy party appetizer.

Homemade cantaloupe sherbet churned with pureed melon, milk, honey, and a squeeze of lemon. Smooth, scoopable, and bursting with fresh summer melon flavor. Makes about 2 quarts.

Pears poached in red Burgundy wine with cinnamon and lemon zest. An elegant French dessert with just 5 ingredients, served warm or cold in ruby-red syrup.

Simple chickpea soup made from dried garbanzo beans simmered with onion and olive oil. Finished with lemon juice or vinegar for a bright, comforting Mediterranean-style broth.

No-cook rum-flavored fruit sauce blended from ripe bananas, orange, plumped raisins, and lemon juice. A naturally sweet topping for pancakes, waffles, and French toast.

Oven poached salmon in foil with lemon, sherry, butter, and fresh dill. A simple foil-packet method that keeps the fish tender and flaky with minimal cleanup.

Revithia soupa, a traditional Greek chickpea soup with just olive oil, onion, and lemon. Six simple ingredients simmered low and slow for a velvety, comforting bowl.

Frozen peach dessert with fresh peaches, orange juice, lemon juice, and apricot brandy. An Italian-inspired boozy frozen treat served with a float of brandy on top.

Salsa verde with boiled tomatillos and serrano chile pureed smooth, then mixed with raw onion, cilantro, lemon juice, and olive oil. Bright, tangy, and quick to make.

Nier beurre: traditional Jersey-style apple butter cooked down in reduced cider with orange, lemon, and allspice. A thick, dark, intensely appley spread from the British Isles.

Piquant honey dressing whisked from lemon juice, dry mustard, paprika, and honey for a sweet-tart pour. Made for fruit, mixed greens, or peppery flower-blossom salads.

Thick swordfish steaks rolled in olive oil, broiled, and topped with savory anchovy butter. Garnished with lemon, anchovy fillets, and olives. Classic French Mirabeau style in 30 minutes.