7,675 lemon recipes

Vintage molded gelatin salad with apple cider, diced apples, celery, and almonds suspended in lemon-spiked gelatin. Unmold onto lettuce and serve with whipped cream or sour cream.

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.

Nutty bulgur wheat tossed with fresh asparagus, lemon zest, and herbs for a light Mediterranean-inspired side dish. Quick-cooking whole grain that delivers satisfying texture and bright spring flavors.

Herb-loaded crustless zucchini quiche with sautéed mushrooms, Swiss cheese, and a splash of dry sherry. A savory way to use up garden zucchini all summer long.

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

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.

Moroccan chicken with couscous simmers chicken legs in paprika, ginger, turmeric, and cinnamon with lemon and carrots, served over currant-studded allspice couscous. North African flavors at home.

Indian spiced potatoes with ginger, cumin, garam masala, and amchoor. Use as samosa filling, wrap in tortillas, or stuff in pita. Vegan and ready in 25 minutes.

Classic slice-and-bake icebox cookies with buttery brown sugar dough you can make ahead and freeze for up to 2 months. Includes five flavor variations: ginger almond, lemon poppyseed, spice, coffee edged, and pecan.

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.

Red lentil dahl simmered with turmeric, green chili, and butter-fried onions. A simple vegetarian Indian classic finished with fresh lemon juice.

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.

Dutch pancake with just four ingredients: eggs, flour, milk, and salt. Bakes into a dramatic puffed shell and gets finished with powdered sugar and lemon.