Recipes with lemons

Old-fashioned orange lemon marmalade with whole fruit, water, and sugar. The traditional 3-day method that yields a glossy, bittersweet preserve perfect for toast.

Tangy orange marmalade made from fresh oranges and lemons with a slivered rind that suspends in jewel-like jelly. A classic small-batch preserve recipe with liquid pectin for guaranteed set.

Kiwi lemon pie with a tangy lemon custard filling in a graham cracker crust, topped with fresh kiwi slices and a glossy marmalade glaze. Bright, tart, and gorgeous.

Fig marmalade pairs ripe summer figs with chopped oranges and tender lemon slices for a glossy, jewel-toned preserve. Just four ingredients, no added pectin needed. Spreads beautifully on toast, brilliant on a cheese board.

Orange, lemon, and grapefruit marmalade slow-cooks three citrus fruits with sugar into a glossy bittersweet preserve. British-style marmalade with no commercial pectin needed.

Incredibly quick and easy and packed with flavor. Shallow poaching keeps the flavor from leeching into the poaching liquid and then reducing the liquid to make a sauce captures every last drop of delicate flavor.

Lemon ginger muffins with finely chopped fresh ginger root, two tablespoons of lemon zest, and a tangy lemon-sugar dip on both sides after baking. Bright, bakery-style breakfast muffins.

Rangpur lime marmalade preserves whole rangpur limes and lemons in a small-batch sugar syrup over two overnight rests, sealed in jars with paraffin. Old-fashioned canning recipe.

Near perfect pork ribs with a beautiful sweet, tangy and sticky exterior and fall off the bone meat.

Lemon strawberry cake roll filled with homemade lemon curd, whipped cream, and fresh berries, then brushed with lemon syrup and finished with a tangy glaze.

Sorrento lemon chicken and potatoes, bone-in chicken and crispy russet wedges roasted with oregano, then drenched in a tangy lemon-garlic-parmesan broth and broiled until golden. A zesty Italian dinner.

This sweet marmalade is the perfect spread for toast, english muffins and pancakes.

While visiting Seattle one summer, We ate at an upscale restaurant and I ordered a dish called Chicken and pine nuts in brown sause.. it was one of the best chicken dishes I've ever eaten.. and when I found this recipe, I was hoping it was the same one.. Well I think it is, if it's not exact, it's really close and it was so worth all the work to make it tonight.. Everyone enjoyed it..

Outstanding, the light herb and cheese enriched batter sealed in the juices and kept the chicken breast cutlets super moist.

Turned out very well. I seasoned the chicken on both sides with salt and pepper before dipping in the flour and egg. The thin sauce added a nice tang. I also added a teaspoon of cornstarch blended in water to the sauce and cooked for about one minute to thicken up the sauce a bit.

Poached cobia fillets rolled and secured with toothpicks, served in a rich lemon-cream sauce made from the poaching liquid, egg yolks, white wine, and butter. Elegant French-style fish.