7,813 lemon recipes

Fruit tarts with cheddar cheese pastry shells filled with pineapple and orange curd. A vintage sweet-and-savory dessert where sharp cheddar meets tropical citrus.

Shrimp de Jonghe, a classic Chicago dish of parboiled shrimp baked under a buttery herb and sherry bread crumb crust with tarragon, chervil, and garlic. Bubbly and golden.

A scrumptious side dish where chickpeas are given a spicy taste.

Fire up the barbecue because this dish is meant to be cooked outdoors. Perfect for the summer!

Whole artichokes stuffed with sun-dried tomatoes, crumbled feta, fresh basil, and garlic, then braised in a Dutch oven until tender. A showstopping vegetarian side dish that's worth every minute.

This co-winner in the filled-cookie category from Dorothy O'Neill of Whitefish Bay makes a delicate, crispy cookie. Dipping in chocolate and nuts adds flavor and texture.

Savory baked beans with great northern beans, curry powder, lemon juice, and soy sauce. An oil-free, vegan-friendly baked bean casserole with Indian-inspired spicing and no added sugar.

Light and airy as spring itself! The glistening apple garnish puts this billowy pie in the glamour class.

Cold pasta salad with wine-poached chicken, capers, lemon, and red peppers in a bright olive oil vinaigrette. A Sicilian-inspired piccata twist on classic pasta salad.

Whole sea bass baked in a slow-simmered Creole tomato sauce with bell pepper, onions, wine, and a kick of Tabasco. Southern comfort from the sea, y'all.

Flourless orange sponge cake drenched in a bittersweet chocolate-honey-orange glaze. Made with matzo cake meal and potato starch for Passover.

Chilled pineapple and shrimp appetizer on lettuce leaves with a homemade dill remoulade sauce made with capers, anchovy paste, and hard-boiled eggs. Elegant and refreshing.

Roasted vegetable sandwich on French baguette with eggplant, zucchini, summer squash, and red pepper. Lemon-basil yogurt spread, peppery watercress. Vegetarian lunch.

A buttery ginger pound cake baked in a ring mold, splashed with rum, and crowned with a garland of poached pears, candied orange peel, and grapes glazed in apple jelly. A showpiece holiday dessert.

Festive holiday chicken coated in matzo meal and braised in a honey, pineapple-orange marinade with apples, onion, and celery. Finished with a bright honey-lemon-Dijon glaze and fresh pineapple. A natural for Passover.

This pecan pie can be make a day ahead and stored in the refrigerator until about one hour before serving time.