7,813 lemon recipes

Spring artichoke hearts, tender leeks, and sweet peas simmer into light herbed soup brightened with mint, parsley, and a drizzle of Parmesan-topped olive oil.

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.

Potato and chive tortelli tossed in brown butter with fried sage leaves and lemon. Handmade Italian stuffed pasta filled with chive-spiked mashed potato in a classic noisette sauce.

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.

Easy grilled salmon over a bed of lemon-dressed radicchio, finished with a fresh raw tomato sauce. A light, fast, summery main where bitter greens and bright tomato cut the richness of the fish.

Christmas shortbread with just five ingredients: butter, sugar, vanilla, flour, and salt. Shape as bars or wedges, plus four built-in variations including chocolate chip and lemon.

Hot and sour Thai-style mushroom soup with oyster and enoki mushrooms, serrano chilies, lemon grass, kaffir lime leaves, lime juice, and fish sauce. Light, aromatic, fiery. Ready in 30 minutes.

Lime squares with shortbread crust: tangy lime curd-style filling over a buttery shortbread base, finished with powdered sugar. The cousin of lemon bars, tinted pale green for visual punch.

Midia is a Turkish-style mussel and rice appetizer with pine nuts, currants, cinnamon, and allspice. Cooked in olive oil and served at room temperature with fresh lemon.

Steamed salmon over a warm chickpea salad with tarragon, scallions, lemon, and a plum tomato vinaigrette. A protein-rich, restaurant-style dish in 30 minutes.

Italian shrimp and fennel salad sears sweet shrimp with charred fennel, red bell pepper, capers, and lemon. A bright Mediterranean salad served warm or chilled.

Hearty lentil vegetable stew with turnips, leeks, and fresh rosemary. One-pot comfort food simmered until tender, finished with bright lemon juice and parsley.

A traditional Irish oatmeal cream dessert from County Donegal. Pinhead oats soaked in milk, folded with whipped cream, orange zest, and a whisper of lemon. Silky, set, and topped with fruit sauce.

A traditional Danish Smørrebrød spread with smoked salmon, shrimp, roast beef, ham, blue cheese, eggs and fresh fruit on rye bread. A stunning no-cook platter that feeds 12.