Lemon Recipes

November 15, 2015
Photo: Jennifer Causey
 Add pop to simple salads, succulent roasted meats, and easy but dazzling desserts. 
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Load Up On Lemons

Photo: Levi Brown
View Recipe: Seriously Lemon Tart
Squeeze and slice this flavor- and mood-booster. Nothing cheers up food the way lemons do. Keep lots of fat, juicy ones on hand, and add zest to the table with our favorite recipes.   First, we mean business with this ultra-tart tart. It's intensely sour, drawing winks from folks after one bite (and from those with a serious sweet tooth, winces). A lemon quadruple-threat—juice, rind, sections, and slices—creates this effect. If you prefer a bit less tang, omit the lemon juice. Try to get the thinnest lemon slices you can for the top of the dessert; a mandoline or very sharp serrated knife will do the trick.
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Lemon and Dill Quinoa Chicken Soup

Photo: Jennifer CaUsey
View Recipe: Lemon and Dill Quinoa Chicken Soup

Cooked quinoa won't swell in the soup overnight liked cooked pasta. Make a day or two ahead, and refrigerate. Serve with Ricotta and Sweet Pea Toasts.

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Weeknight Lemon Chicken Skillet Dinner

Photo: Justin Walker
View Recipe: Weeknight Lemon Chicken Skillet Dinner

It doesn't get much easier or more satisfying: a complete dinner in one pan in half an hour. Lemon brightens this cozy winter meal.

Let us take meal planning off your plate. Get this recipe and thousands more with the Cooking Light Diet.

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Bucatini with Meyer Lemon Cream and Chives

Photo: Brian Kennedy
View Recipe: Bucatini with Meyer Lemon Cream and Chives

Meyer lemons—with their hint of orangey sweetness—make a bright and irresistible flavoring for this pasta dish. For an extra-special touch, you can garnish with lemon rind strips and serve with lemon wedges, if you like.

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Lemon-Pepper Flank Steak Tacos

Photo: Squire Fox
View Recipe: Lemon-Pepper Flank Steak Tacos

This steak is simple to prepare and ready in a flash. The results are flavorful and supermoist. Don't be tempted to save time by skipping the resting step before slicing—the juices will run out from the meat, making it dry.

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Meyer Lemon Panna Cotta

Photo: Randy Mayor
View Recipe: Meyer Lemon Panna Cotta

A classic dessert, this low-fat Meyer Lemon Panna Cotta has a silky texture and a blissful, guilt-free hint of sweet tanginess.

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Tilapia with Lemon-Garlic Sauce

Photo: Squire Fox
View Recipe: Tilapia with Lemon-Garlic Sauce

Incredibly simple, remarkably delicious—this is an entrée that's elegant enough for entertaining and fast enough to brighten weeknight dinner doldrums. Garnish with parsley sprigs, if desired.

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Chicken and Carrots with Lemon Butter Sauce

Photo: Jennifer Causey
View Recipe: Chicken and Carrots with Lemon Butter Sauce

We can all agree that butter is the secret to perfect pan sauce for lean and tasty weeknight chicken. Adding a dab near the end of cooking lends a creamy, satin-smooth finish that no other fat can emulate. The butter emulsifies and slightly thickens the sauce enough to coat the chicken beautifully. This technique works equally well on lean fish.

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Extreme Lemon and Chocolate Roulade

Photo: Iain Bagwell
View Recipe: Extreme Lemon and Chocolate Roulade

Lemon and chocolate are a lovely and lively pair in this roulade. If you prefer milder lemon flavor, you can omit the rind from the filling. Or, if you are a bold lemon lover, don't strain the rind out of the filling—enjoy the tartness and texture it provides.

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Ricotta Lemon-Blueberry Waffles

Photo: Jennifer Causey
View Recipe: Ricotta Lemon-Blueberry Waffles

A sweet and zesty berry mixture tops these ricotta cheese-flavored waffles. Seriously, what's not to love?

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Lemon-Browned Butter Cod with Hazelnut Pilaf

Photo: Jennifer Causey
View Recipe: Lemon-Browned Butter Cod with Hazelnut Pilaf

Thin pieces of spaghetti are traditional in Armenian-style pilaf. If you can't find basmati rice, any long-grain white rice will work. Keep an eye on the butter mixture as it browns—it can burn quickly.

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Classic Tangy Lemon Bars

Photo: Jennifer Causey
View Recipe: Classic Tangy Lemon Bars

These lemon bars are straight-up puckery perfection. We mix the filling together just before the crust comes out of the oven and then pour it onto the hot crust so that it sets quickly.

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Charred Lemon Chicken Piccata

Photo: Justin Walker
View Recipe: Charred Lemon Chicken Piccata

Lightly charring the lemon slices intensifies their flavor and creates a gorgeous look. Be sure to include any of the sweet, tangy liquid the lemons give off in the bowl; it adds incredible depth to the sauce.

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Lemon Cheesecake Bars with Gingersnap Crust

Photo: Alison Miksch
View Recipe: Lemon Cheesecake Bars with Gingersnap Crust

Fresh ginger in the cookie crust really kicks up the flavor—yum!

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Beet Ribbon Salad with Lemon and Pickled Shallots

Photo: Cary Norton
View Recipe: Beet Ribbon Salad with Lemon and Pickled Shallots

This salad contrasts the sweet, earthy taste of the beets with tangy-sweet, aromatic pickled shallots and a lemony vinaigrette. You can make the pickled shallots first thing in the morning or up to a day ahead.

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Chewy Meringues with Tangerine-Lemon Curd

Photo: Johnny Miller
View Recipe: Chewy Meringues with Tangerine-Lemon Curd

Juicy, sunny, and fresh, citrus fruits are a true gift of the season. Let clementines and tangerines add tang and brightness to any gloomy weather day.

First, fresh lemons and tangerines add pop to this easy but decadent dessert.

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Green Vegetable Soup with Lemon-Basil Pesto

Photo: Becky Luigart-Stayner
View Recipe: Green Vegetable Soup with Lemon-Basil Pesto

Covering the pot when bringing the liquid to a simmer gets this soup ready even faster.

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Steamed Green Beans with Lemon-Mint Dressing

Photo: Johnny Autry
View Recipe: Steamed Green Beans with Lemon-Mint Dressing

Instead of mint, tarragon or basil would be equally delicious. If desired, top with fresh lemon rind for a little extra zing. Try one of our variations: Red Pepper and Pesto Green Beans, Ginger-Sesame Green Beans, or Green Beans with Stewed Tomatoes and Spices.

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Lemon-Scented Blueberry Cupcakes

View Recipe: Lemon-Scented Blueberry Cupcakes

Studded with plump, juicy fresh berries, these cupcakes are perfect for an Easter gathering. Be as creative as you want when frosting the cupcakes. For a more homespun look, use a small, flat spatula. Want to be fancy? Pipe frosting onto cupcakes with a pastry bag fitted with a star tip for a fun, swirled appearance.

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Lemon Meringue Pie

Photo Courtesy of Oxmoor House
View Recipe: Lemon Meringue Pie

A gluten-free crust serves as the base for tangy-sweet lemon custard and a fluffy meringue topping in this fresh spin on the classic.

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Champagne Limoncello Cocktails

Photo: Sang An
View Recipe: Champagne Limoncello Cocktails

A sugared rim is a pretty touch—rub a cut lemon wedge on the rim of the glass, and roll in sugar. You needn't purchase expensive Champagne; just be sure to use brut, the driest Champagne, or a dry cava or prosecco.

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Lemony Chicken Saltimbocca

Photo: Johnny Autry
View Recipe: Lemony Chicken Saltimbocca

Saltimbocca means “ jump in the mouth”—apt for a fast dish that marries woodsy sage, bright lemon, and salty prosciutto. Serve over a bed of angel hair pasta or polenta.

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Summer Pea Pasta

Photo: Becky Luigart-Stayner
View Recipe: Summer Pea Pasta

Make sure to zest the lemon before you squeeze the juice. Serve with a quick tomato salad: Combine 3 ounces mini mozzarella cheese balls with 1 pint halved cherry tomatoes, 2 tablespoons olive oil, and 2 tablespoons balsamic vinegar; toss to coat.

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Maple-Bourbon Sour

Photo: Randy Mayor
View Recipe: Maple-Bourbon Sour

The perfect mix of sweet maple, tart lemon, and the warmth of bourbon makes this cocktail a keeper.

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Mini Crab Cakes

Photo: Randy Mayor
View Recipe: Mini Crab Cakes

The lemon rind garnish gives you a pop of flavor so you don't even need a sauce. If you don't love tarragon, use thyme.

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Smoky Portuguese-Style Mussels

Photo: Colin Clark

Paprika and turkey sausage infuse the broth and lend a smoky flavor to the mussels, which are a sustainable, affordable choice. A squeeze of lemon brightens the dish.

 

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Cucumber and Herb Salad with Pine Nuts

Photo: Jennifer Causey
View Recipe: Cucumber and Herb Salad with Pine Nuts

For this cucumber salad, leave the skins on the cucumbers, and mix varieties. (For our photo, we used a combination of typical Persian and unique lemon cucumbers.) Lovage is a great cucumber herb—lively but not overwhelming. If you have it, use it in place of the celery leaves and flat-leaf parsley. Or change directions and go for dill, another natural with cukes.

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Carrot Ribbon Salad with Lavender-Ricotta Dressing

Photo: Jennifer Causey
View Recipe: Carrot Ribbon Salad with Lavender-Ricotta Dressing

Pour a homemade dressing of ricotta cheese, buttermilk, lemon rind, lemon juice, and honey over carrot ribbons to make this simply delicious salad.

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Golden Potato Latkes

Photo: Linda Pugliese
View Recipe: Golden Potato Latkes

A touch of lemon juice keeps the raw shredded potato from oxidizing and lends extra flavor to the latkes.

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Baked Flounder with Fresh Lemon Pepper

Photo: Oxmoor House
View Recipe:  Baked Flounder with Fresh Lemon Pepper

Abandon your commercial lemon pepper in favor of this perfect homemade fish seasoning. Though generous with the spice, this preparation is perfect for the mild, delicate flavor of flounder. It’s also good over pork or tofu. Add asparagus spears to the pan and roast along with the fish.

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Cucumber Pimm's Cup

Photo: Johnny Miller
View Recipe: Cucumber Pimm's Cup

A traditional Pimm's Cup may include slices of lemon and orange, mint, and sometimes rosemary or thyme, along with cucumber spears. We steeped the lemonade overnight with cucumber slices to bring out their flavor.

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Lemongrass and Garlic Shrimp

Photo: Randy Mayor
View Recipe: Lemongrass and Garlic Shrimp

Marinating shrimp in lemongrass and garlic before grilling gives it a zesty, exciting taste. If you're in a pinch, you can substitute 1 teaspoon grated lemon rind for the lemongrass.

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Zucchini-Lemon Muffins

Photo: Howard L. Puckett
View Recipe: Zucchini-Lemon Muffins

Zucchini is so mild, it's the perfect veggie to sneak into your kids' meals. In this recipe, shredded zucchini is stirred into muffin batter, providing plenty of vitamins A & C without making a fuss. Grated lemon rind and a little sugar keep these muffins delightfully light, fresh, and irresistible.

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Lemon-Buttermilk Ice Cream

Photo Courtesy of Oxmoor House
View Recipe: Lemon-Buttermilk Ice Cream

Dress up scoops of tangy buttermilk ice cream with in-season berries, sliced stone fruit, or lemon rind strips. Waffle bowls make a fun way to serve dessert, too.

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Grilled Lemon-Basil Tofu Burgers

Photo Courtesy of Oxmoor House
View Recipe: Grilled Lemon-Basil Tofu Burgers

Marinated tofu slices acquire a golden crust when grilled; the olive-garlic mayonnaise on the sandwich adds a Mediterranean flavor. Serve with grilled asparagus for a simple side.

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Meyer Lemon Curd Tart

Photo: Randy Mayor
View Recipe: Meyer Lemon Curd Tart

The Meyer adds a gorgeous tang to a tasty twist on classic citrus curd.

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Quince-Lemon Marmalade

View Recipe: Quince-Lemon Marmalade

The very first marmalades were made with quinces, perhaps because they contain a high amount of pectin. A hint of vanilla mellows the tangy flavors of this version. With its gorgeous color and delicious taste, this marmalade would make a great gift.

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