Load Up On Lemons
Lemon and Dill Quinoa Chicken Soup
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.
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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.
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.
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.
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.
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.
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.
Ricotta Lemon-Blueberry Waffles
A sweet and zesty berry mixture tops these ricotta cheese-flavored waffles. Seriously, what's not to love?
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.
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.
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.
Lemon Cheesecake Bars with Gingersnap Crust
Fresh ginger in the cookie crust really kicks up the flavor—yum!
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.
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.
Green Vegetable Soup with Lemon-Basil Pesto
Covering the pot when bringing the liquid to a simmer gets this soup ready even faster.
Steamed Green Beans with Lemon-Mint Dressing
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.
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.
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.
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.
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.
The perfect mix of sweet maple, tart lemon, and the warmth of bourbon makes this cocktail a keeper.
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.
Smoky Portuguese-Style Mussels
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.
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.
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.
Golden Potato Latkes
A touch of lemon juice keeps the raw shredded potato from oxidizing and lends extra flavor to the latkes.
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.
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.
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.
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.
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.
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.
Meyer Lemon Curd Tart
The Meyer adds a gorgeous tang to a tasty twist on classic citrus curd.
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.
Baked Pasta with Spinach, Lemon, and Cheese
Casarecce pasta is a short noodle with a curled edge that provides a large groove to hold the creamy sauce. If you can't find it, use fusilli, campanelle, or radiatore. Use a large, deep pot for the pasta so the spinach will fit inside, as well.
Meyer Lemon Chicken Piccata
The caper-dotted classic gets a beautiful, light update, fragrant with the perfume of Meyer lemons. If Meyer lemons are unavailable, put 3 tablespoons orange juice in a 1-cup glass measuring cup, and add enough lemon juice to reach 1⁄3 cup juice for the recipe.
Seared Scallops with Meyer Lemon Beurre Blanc
For this dish, ask for "dry" scallops—this means they haven't soaked in a salty brine. And they'll release less moisture in the pan as they cook, making it easier to get a gorgeous golden crust.
Minted Watermelon and Lemon Ice Pops
Juicy-tangy watermelon ice pops somehow taste more of melon than the fruit itself.
Lemon Pepper Shrimp Scampi
“Great recipe with amazing results every time! The lemon brightens the flavor in a huge way.” —CWPINATL1
If you choose to peel your own shrimp, save the shells to flavor a homemade seafood stock.
Sautéed Striped Bass with Lemon-Caper Sauce
Wild striped bass is plentiful along the East Coast but might be hard to find if you live inland. Look for farmed bass, which is a hybrid of striped bass and white bass and will work as a great substitute in this dish.
Steak with Lemon-Herb Pesto and Spinach Salad
Be sure to put some of the pesto aside for a later weeknight dinner. It's herbaceous flavor pairs well with beef, chicken, and fish.
Lemon-Tarragon Crab Cakes
Quick-cooking and light, these crab cakes provide variety to the weeknight dinner humdrum. The anise flavor of tarragon in this crab cake recipe pairs well with seafood.
Spring Vegetable Penne with Lemon-Cream Sauce
If you can find them, use shelled fresh English peas instead of frozen for this delicious, spring pasta dish.
Asparagus and Lemon Risotto
This risotto is not covered while microwaving. Be sure you are using at least a 2-quart bowl to allow plenty of room for the liquid to boil.