7,675 lemon recipes

Blueberry streusel muffins with a pecan-brown sugar-cinnamon crumble topping and a lemon glaze drizzle. Bakery-style muffins with lemon zest in the batter and the streusel.

Mango jam: a sunny tropical preserve made with fresh mango pulp, lemon juice, and powdered pectin. Sweet, chunky, and ready to brighten toast through the whole off-season.

Frozen peach mousse made with fresh peach puree, egg yolk custard, peach schnapps, and whipped meringue. A light, elegant no-cream summer dessert.

Old-fashioned orange marmalade made from scratch with just oranges, sugar, lemon juice, and water. No pectin needed, slow-simmered for 3 hours until naturally set.

Italian ricotta cheesecake lightened with whipped cream and beaten egg whites, scented with lemon and vanilla, baked over a buttered graham crumb dusting. Airy and light.

Kluski z makiem is a traditional Polish Christmas Eve noodle dish tossed with poppy seed filling, butter, raisins, lemon zest, and vanilla. A sweet, comforting holiday classic.

Savory crepes stuffed with a creamy salmon, mushroom, and sour cream filling, topped with Swiss cheese and broiled until bubbly. Elegant and ready in 30 minutes.

Fruity chicken salad with blueberries, grapes, almonds, and a lemony ginger dressing, served in scooped cantaloupe halves. A light, gorgeous lunch that doubles as its own bowl.

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Sweet pickled cherry tomatoes simmered in a thick sugar syrup with fresh ginger, lemon juice, and lemon rind until jewel-like and transparent. Makes 6 pints of gorgeous homemade preserves.

Juicy blueberries and raspberries bubble beneath a buttery lattice crust that shatters at first bite, perfect for celebrating milestones or summer picnics.

Ricotta and sour cream cheesecake sweetened with honey, baked in a water bath, and topped with fresh strawberry sauce, kiwi, and berries. Lighter than a classic New York style.

Simple three-ingredient mocktail mixing apricot nectar with diet ginger ale and a squeeze of lemon for a bubbly, refreshing drink.

Silky chilled fennel soup, fennel simmered with shallots and garlic, pureed with lemon and dill, then blended with cool yogurt. A light, tangy, anise-kissed soup served cold as a refreshing starter.

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.

Crepe blintzes filled with sweetened cottage cheese, Neufchatel, lemon zest, and vanilla, then pan-browned in a touch of canola oil. Served warm with non-fat yogurt, fresh berries, and a dusting of powdered sugar. Brunch favorite, lightened up.