Lemon Recipes

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.

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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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.

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.

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

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.

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.

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.

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

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.

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.

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.

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

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

Juicy-tangy watermelon ice pops somehow taste more of melon than the fruit itself.

“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.

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.

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.

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.

If you can find them, use shelled fresh English peas instead of frozen for this delicious, spring pasta dish.

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.

A quick and easy side to pair with a weeknight main dish, these radishes taste exquisite when doused in butter and tangy lemon juice.

We created a healthier, lighter lemon square that retains the flavor and soul of the original.

Spring asparagus shines with just a few flavor enhancements in this quick and easy recipe.

Tender biscuits get a little lift from sweet, floral lemon rind. For slightly taller shortcakes with soft sides, pack biscuits into a round cake pan; for separate shortcakes with crisp edges, arrange onto a baking sheet with space between.

This dish pairs nicely with steak or seared scallops. Try one of our variations: Quick Caramelized Onions, Golden Raisins and Pine Nuts, or Warm Bacon Vinaigrette.

In this custard, citrus juice stands in for milk as the base liquid, thickened by egg yolks. Butter gives the curd a glorious sheen. Garnish with mint leaves for a spot of green color.

This recipe combines all the flavors of a traditional paella in a weeknight-friendly dish. For the best sustainable choice, look for U.S. Pacific or West Coast white shrimp farmed in recirculating systems or inland ponds.

Packed with fresh ingredients, this dish is both filling and decidedly fresh. Reserving some of the cooking liquid for the very end helps to keep the risotto creamy.

A dusting of powdered sugar or cocoa powder is a traditional garnish for this classic dessert. Here, we sprinkle the tops with sliced almonds before baking to add contrasting flavor and texture.

Loosely based on the French 75, a classic cocktail of gin, Champagne, lemon juice, and sugar, this welcoming beverage uses lemonade concentrate as a shortcut. Be sure to allow the concentrate to thaw ahead of time. You'll use almost a whole bottle of Champagne; the rest goes into the dessert. If time allows, you can use a quick simple syrup with lemon juice: Combine 3 tablespoons each of sugar, lemon juice, and water; microwave for 1 minute, and cool.

Grilled flatbreads are a delicious base for a light, summery salad. The dough develops a yeastier, more complex flavor from a 24-hour resting period in the refrigerator. You can also use store-bought dough and begin with step 3 in the directions.

Fluffy topping, silky filling, and crisp crust: This cream pie is a truly dreamy finish to Easter dinner.

This warm and comforting soup, featuring matzo dumplings, is the perfect dish to mark the beginning of Passover.

Whole lemons preserved in a salty brine are a flavor powerhouse. Look for preserved lemons at specialty stores, or order online from rakuten.com. They work wonders in dishes that can use a tangy, salty punch.

This boozy drink hits the spot on a hot summer day. Get ready to double the recipe, because once your guests get a taste of this refreshing citrus beverage, they'll definitely want seconds!

Fresh herbs give mild-tasting bass vibrant flavor. Make an elegant roasted fish recipe for dinner. Pair with a green salad and a side of rice.

This seafood wrap will have you scoffing at the days of plain turkey sandwiches. Buy cooked lobster and save yourself the hassle of boiling it. Flatbread replaces buttered rolls in this take on the New England classic.

This is a namesake, because the recipe developer’s mom baked it for his birthday every year. We've adapted this recipe to trim the fat and calories, and it's still a moist, lemony treat.

"WOW! I've tried a lot of lemon cakes since I'm lucky enough to have my own lemon tree, but this one is tops," praises diane32922. "Wonderful texture, assertive lemon flavor, just enough richness and just enough icing. I'll be making this recipe for a long time."

This classic meal is economical and easy to prepare. Although we call for thyme, you can use any fresh herbs you have on hand—tarragon, chives, rosemary, or a mix of any of them will work in the potatoes.

This delicious take on cold Spanish soup utilizes two kinds of tomato and Vidalia onion for loads of flavor.

A handful of ingredients (and far less salt) gives you better-tasting flavored popcorn than you can buy. To make sure the oil is ready for the popcorn, add a couple of kernels and wait for them to pop. Once they pop, add the remaining kernels.

Traditional Shaker lemon pie uses the whole lemon, pith and all. This version uses only the rind and the meaty-juicy lemon part, leaving the pith for those hearty Shakers. Macerating the rinds in sugar for 24 hours tenderizes them and reduces bitterness. There's rich caramel flavor in the golden cane syrup; light-colored corn syrup will work fine, too, but the flavor won't be quite as rich.

Make the smart choice and switch from traditional ice cream to nonfat frozen Greek yogurt. By making the swap, you save more than enough calories to add toppings to your fro yo, such as prepared lemon curd and gingersnaps.

The tangy flavor of lemon and Greek yogurt combined with sweet honey make a perfect dip to serve with strawberries.

Highlighting tahini, quinoa, kale, and lemon, this ultra-nutritious salad is a tasty and satisfying dish to rack up your essential vitamins.

Lemon is a bright partner for the caramelized leeks, which cook twice: They are sautéed, then roasted to meld with the honey and lemon.

The stark contrast between the sweet sugars and the tart lemon juice gives these cookies personality and bite. They're a great afternoon treat with coffee or tea.

Weekend breakfasts should feel special. Make a double batch and freeze the extras, and weekday mornings can feel special too.

For the best flavor, choose a good bottle of sherry. For a nutty taste, go with amontillado; for something sweeter and slightly richer, use oloroso. If you don't have a mandoline, you can cube the melons or scoop them with a melon baller; we did not have luck shaving the melon with a vegetable peeler.