Lemon Recipes

Add pop to simple salads, succulent roasted meats, and easy but dazzling desserts.

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Load Up On Lemons

Photo: Levi Brown

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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Baked Pasta with Spinach, Lemon, and Cheese

Photo: John Autry

View Recipe: 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.

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Meyer Lemon Chicken Piccata

Photo: Randy Mayor

View Recipe: 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.

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Seared Scallops with Meyer Lemon Beurre Blanc

Photo: Randy Mayor

View 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.

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Minted Watermelon and Lemon Ice Pops

Photo: Gentl & Hyers

View Recipe: Minted Watermelon and Lemon Ice Pops

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

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Lemon Pepper Shrimp Scampi

Photo: Johnny Autry

View Recipe: 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.

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Sautéed Striped Bass with Lemon-Caper Sauce

Photo: John Autry

View recipe: 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.

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Steak with Lemon-Herb Pesto and Spinach Salad

Photo: Brian Woodcock

View Recipe: 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.

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Lemon-Tarragon Crab Cakes

Photo: Johnny Autry

View Recipe: 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.

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Spring Vegetable Penne with Lemon-Cream Sauce

Photo: Johnny Autry

View Recipe: 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.

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Asparagus and Lemon Risotto

Photo: Romulo Yanes

View Recipe: 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.

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Radishes in Browned Butter and Lemon

Photo: Iain Bagwell

View Recipe: Radishes in Browned Butter and Lemon

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

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Lighter Lemon Squares

Photo: Randy Mayor

View Recipe: Lemon Squares

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

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Asparagus with Lemon and Pecorino

Photo: Johnny Autry

View Recipe: Asparagus with Lemon and Pecorino

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

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Strawberry-Lemon Shortcakes

Photo: Romulo Yanes

View Recipe: Strawberry-Lemon Shortcakes

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.

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Lemon-Garlic Swiss Chard

Photo: Johnny Autry

View Recipe: Lemon-Garlic Swiss Chard

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.

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Lemon Curd with Berries

Photo: Johnny Autry

View Recipe: Lemon Curd with Berries

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.

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Shrimp with Lemon-Saffron Rice

Photo: Johnny Autry

View Recipe: Shrimp with Lemon-Saffron Rice

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.

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Summer Lemon-Vegetable Risotto

Photo: John Autry

View Recipe: Summer Lemon-Vegetable Risotto

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.

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Lemon-Almond Soufflés

Photo: John Autry

View Recipe: Lemon-Almond Soufflés

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.

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Lemon-Gin Sparkling Cocktails

Photo: Grant Cornett

View Recipe: Lemon-Gin Sparkling Cocktails

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.

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Grilled Pizza with Prosciutto, Arugula, and Lemon

Photo: Anna Williams

View Recipe: Grilled Pizza with Prosciutto, Arugula, and Lemon

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.

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Lemon Cream Pie

Photo: John Autry

View Recipe: Lemon Cream Pie

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

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Lemon Chicken Soup with Dumplings

Photo: Nina Choi

View Recipe: Lemon Chicken Soup with Dumplings

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

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Chicken with Preserved Lemon

Photo: Justin Walker

View Recipe: Chicken with Preserved Lemon

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.

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Sparkling Meyer Lemon Cocktail

Photo: Randy Mayor

View Recipe: Sparkling Meyer Lemon Cocktail

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!

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Herb and Lemon Roasted Striped Bass

Photo: John Autry

View Recipe: Herb and Lemon Roasted Striped Bass

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.

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Lobster Wraps with Lemon Mayonnaise

Photo: Lee Harrelson

View Recipe: Lobster Wraps with Lemon Mayonnaise

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.

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Nathan's Lemon Cake

Photo: Randy Mayor

View Recipe: Nathan’s Lemon Cake

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."

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Roasted Lemon-Garlic Chicken with Potatoes

Photo: John Autry

View Recipe: Roasted Lemon-Garlic Chicken with Potatoes

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.

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Gazpacho with Lemon-Garlic Shrimp

Photo: Jason Wallis

View Recipe: Gazpacho with Lemon-Garlic Shrimp

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

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Lemon-Parmesan Popcorn

Photo Courtesy of Oxmoor House

View Recipe: Lemon-Parmesan Popcorn

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.

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Shaker-ish Lemon Pie

Photo: Andrew Purcell

View Recipe: Shaker-ish Lemon Pie

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.

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Gingery Lemon Curd Sundae

Photo: Grant Cornett; Styling: Alistair Turnbull

View Recipe: Gingery Lemon Curd Sundae

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.

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Honey and Lemon Dip

Photo: Randy Mayor

View Recipe: Honey and Lemon Dip

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

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Tahini-Lemon Kale Salad

Photo: Randy Mayor

View Recipe: Tahini-Lemon Kale Salad

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

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Braised Chicken with Honey-Lemon Leeks

Photo: Stephen Devries

View Recipe: Braised Chicken with Honey-Lemon Leeks

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

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Lemon Sugar Cookies

Photo Courtesy of Oxmoor House

View Recipe: Lemon Sugar Cookies

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.

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Lemon-Poppy Seed Pancakes with Blueberry Compote

Photo: Randy Mayor

View Recipe: Lemon-Poppy Seed Pancakes with Blueberry Compote

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

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Shaved Melon Salad with Lemon-Sherry Dressing

Photo: Jennifer Causey

View Recipe: Shaved Melon Salad with Lemon-Sherry Dressing

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.

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Load Up On Lemons

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Lemon and Dill Quinoa Chicken Soup

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Weeknight Lemon Chicken Skillet Dinner

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Bucatini with Meyer Lemon Cream and Chives

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Lemon-Pepper Flank Steak Tacos

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Meyer Lemon Panna Cotta

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Tilapia with Lemon-Garlic Sauce

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Chicken and Carrots with Lemon Butter Sauce

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Extreme Lemon and Chocolate Roulade

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Ricotta Lemon-Blueberry Waffles

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Lemon-Browned Butter Cod with Hazelnut Pilaf

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Classic Tangy Lemon Bars

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Charred Lemon Chicken Piccata

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Lemon Cheesecake Bars with Gingersnap Crust

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Beet Ribbon Salad with Lemon and Pickled Shallots

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Chewy Meringues with Tangerine-Lemon Curd

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Green Vegetable Soup with Lemon-Basil Pesto

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Steamed Green Beans with Lemon-Mint Dressing

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Lemon-Scented Blueberry Cupcakes

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Lemon Meringue Pie

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Champagne Limoncello Cocktails

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Lemony Chicken Saltimbocca

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Summer Pea Pasta

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Maple-Bourbon Sour

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Mini Crab Cakes

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Smoky Portuguese-Style Mussels

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Cucumber and Herb Salad with Pine Nuts

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Carrot Ribbon Salad with Lavender-Ricotta Dressing

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Golden Potato Latkes

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Baked Flounder with Fresh Lemon Pepper

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Cucumber Pimm's Cup

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Lemongrass and Garlic Shrimp

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Zucchini-Lemon Muffins

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Lemon-Buttermilk Ice Cream

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Grilled Lemon-Basil Tofu Burgers

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Meyer Lemon Curd Tart

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Quince-Lemon Marmalade

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Baked Pasta with Spinach, Lemon, and Cheese

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Meyer Lemon Chicken Piccata