7,813 lemon recipes

Oysters Lafitte: oysters on the half shell topped with crabmeat in dill cream and a tarragon béarnaise, broiled until golden. A French Quarter classic for the brave home cook.

Mediterranean-spiced chickpeas tossed with crumbled feta, fresh parsley, and lemon juice, tucked into warm pita with paprika oil. A quick vegetarian lunch bursting with bright, tangy flavors.

Grilled tofu squares stuffed with julienned cucumber, carrots, bean sprouts, and pineapple, served with a sweet chili-lemon dipping sauce. A quick, light vegan snack.

Smoked salmon with Irish brown soda bread, mixed greens, capers, and cherry tomatoes. A classic appetizer plate served with lemon, butter, and a drizzle of good olive oil.

No-cook cranberry relish with crisp celery, fresh apple, and a hit of lemon. Make it a day ahead and let the flavors meld for your Thanksgiving spread.

Fresh shrimp salsa with chopped vegetables and bright lemon juice, zesty seafood appetizer ready in 30 minutes for tortilla chips

Delicious spread -- so creamy. I used pecans instead of walnuts and it was great. Wonderful with slices of apple or pear. Toss fruit slices with lemon juice to keep them from browning.

Stuffed French toast with crumbled tofu, brandy-soaked raisins, currants, and candied peel. Pan-fried golden in butter. A showstopping weekend brunch that freezes beautifully.

Greek revani cake: a sweet semolina-and-orange syrup cake studded with almonds, soaked in lemon-scented sugar syrup. A classic Eastern Mediterranean dessert cut into diamonds and served with cream.

Aromatic Moroccan chicken tagine with toasted spices, tomatoes, and fresh cilantro, served over lemon-mint couscous for authentic North African dinners.

Pan-fried squid steaks coated in cracker meal with a golden, crunchy crust, served Monterey-style with fresh lemon wedges. The trick is not overcooking it: when the breading is golden, the squid is done.

Spiced gingerbread baked in mason jars with molasses, crystallized ginger, cinnamon, and cloves. A charming gift-worthy dessert served warm with lemon sauce.

Hamantaschen, the triangular Purim cookies, here filled with a rich honey-nut mixture brightened with lemon. A rum-scented dough folded into the traditional three-cornered shape and baked to a golden glaze.

Roasted eggplant and yogurt spread, garlic-studded and perfumed with thyme and oregano, blended creamy with olive oil and a squeeze of lemon. A tangy, herby Mediterranean dip for pita, crackers, or toasted bread.

Trout fillets poached in court bouillon and served with a beurre blanc style herb butter sauce of chives, parsley, tarragon, and lemon.

Paper-thin cucumber slices with creamy goat cheese, lemon juice, and hazelnut oil. An elegant, no-cook salad where ingredient quality is everything. Simple, refined, and fresh.