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The best citrus recipes - 1350 recipes

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More Citrus recipes

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Sorbet is one of the easiest frozen dessert treats to make

  • SIMPLE SYRUP:
  • 2 cups water
  • 2 cup white sugar (see note in directions)
  • 1 cup basil leaves, packed
  • SORBET:
  • 1 cup fresh Meyer** lemon juice (depending on size, 8 to 12 lemons)
  • 2 tablespoons Meyer lemon zest
  • OPTIONAL:
  • 2 tablespoon limoncello
  • Eureka lemons will work fine, too.
4.4/5 (19 Votes)

By

Courtesy of Chef Julie Petrakis of the Ravenous Pig in Winter Park, Florida

  • CARAMEL:
  • 1 cup sugar
  • 1/4 cup water
  • Squeeze of fresh lemon juice
  • VANILLA CREAM:
  • 5 egg yolks
  • 1 whole egg
  • 1/2 cup sugar, divided (1/4 cup / 1/4 cup)
  • 1 tsp vanilla extract
  • 2 cups heavy cream
  • 1 cup whole milk
  • Pinch salt
  • CITRUS COMPOTE:
  • 2 cups honey
  • 1 cup water
  • 1 TBS vanilla extract
  • 1 tsp salt
  • Juice of 2 lemons
  • 1 grapefruit, seeded and cut into segments
  • 2 oranges, seeded and cut into segments
  • 1 blood orange, seeded and cut into segments
  • 1 lemon, seeded and cut into segments
4.3/5 (15 Votes)

By

Our sweet little Meyer lemon tree generously gave us a bounty of lemons

  • CRUST FOR AN 8 OR 9-INCH TART PAN:
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • Salt
  • 1/4 teaspoon finely grated Meyer lemon zest (optional)
  • 1 stick cold unsalted butter, cut into pieces
  • 1/2 teaspoon pure vanilla extract
  • FOR 6 TARTLET PANS:
  • 1-1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • Salt
  • 1/2 teaspoon finely grated Meyer lemon zest (optional)
  • 1-1/2 sticks cold unsalted butter, cut into pieces
  • LEMON CURD:
  • 1 cup sugar
  • 1 tablespoon finely grated lemon zest, plus 2/3 cup fresh lemon juice
  • 8 large egg yolks (egg whites reserved for another use)
  • 1/4 teaspoon coarse salt
  • 1 1/4 sticks unsalted butter (10-tablespoons), cut into 1/2-inch pieces
  • MERINGUE:
  • 4 large egg whites
  • 1/4 teaspoon cream of tartar
  • 3/4 cup plus 2 tablespoon granulated sugar
  • 1/4 teaspoon pure vanilla extract
4.3/5 (18 Votes)

By

From: The Times Magazine (May 21, 1975)

  • Crust:
  • 1 cup sifted flour
  • 1/4 cup sugar
  • 1 tbsp. grated orange rind
  • 1/2 cup butter or margarine
  • 1 egg yolk
  • 1/2 tsp. vanilla
  • Filling:
  • 5 8-oz. pkgs. cream cheese
  • 1 3/4 cup sugar
  • 3 tbsp. flour
  • 1 tbsp. grated orange rind
  • 1/4 tsp. salt
  • 1/4 tsp. vanilla
  • 5 eggs
  • 2 egg yolks
  • 1/4 cp frozen orange juice concentrate, thawed
4.3/5 (18 Votes)

By

Eggless Vanilla Cake: Preheat oven to 350 degrees F

  • eggless vanilla cake:
  • 1 cup all purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla
  • 1/2 - 3/4 cup milk
  • 1 tablespoon vinegar
  • lemon custard:
  • 1 egg
  • 4 tablespoons sugars
  • zest and juice of 1 large lemon
  • 3 tablespoons unsalted butter
  • whipped cream:
  • 1 cup wheavy cream
  • 1 teaspoon confectioner's sugar
4.4/5 (14 Votes)

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A cool crisp treat to beat the summer heat

  • 1 personal watermelon
  • 1 pint of strawberries
  • 1 pint blueberries
  • 1 pint blackberries
  • 1 pint raspberries
  • 1/2 lime
  • 2 TB mint leaves, chopped
  • 2 TB granulated sugar
  • 2 TB of water
4.4/5 (14 Votes)

By

This refreshing ginger limeade is especially helpful to anyone trying to transition away from caffeinated energy dr...

  • 1/4 cup honey
  • 4 cups water, divided
  • 1 tablespoon ginger juice (from about one 3-inch piece of ginger)
  • 1 cup lime juice from about 10 limes
  • 1/4 cup fresh mint leaves
4.5/5 (8 Votes)

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Sear-Roasted Haddock or Cod with Horseradish Aïoli and Lemon-Zest Breadcrumbs is the perfect zesty recipe to spice...

  • LEMON ZEST BREADCRUMBS:
  • 3 tablespoons olive oil
  • 1 cup coarse fresh breadcrumbs from a rustic loaf
  • 1 tablespoons finely grated lemon zest
  • Kosher salt and freshly ground black pepper to taste
  • HORSERADISH AIOLI:
  • 5 tablespoons mayonnaise
  • 2 teaspoons prepared horseradish
  • 3/4 teaspoon fresh lemon juice
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon tomato paste
  • Kosher salt and freshly ground black pepper to taste
  • 3 tablespoons olive oil
  • FISH:
  • 4 (6-ounce each) thick-cut skinless haddock or cod fillets
  • Kosher salt and freshly ground black pepper to taste
  • 2 cups fresh flat-leaf parsley leaves, washed and dried
  • 1 lemon
  • 1 About 1 teaspoon extra-virgin olive oil
4.2/5 (12 Votes)

By

Combine all ingredients with water and ice

  • Lemon slices
  • Raspberries
  • Mint
3.9/5 (37 Votes)

By

Throw everything in to your mini blender

  • 3 ounces of frozen Orange Juice Concentrate – 1/2 of a small 6 ounce can or 1/3 (about 2 nice scoops) of a 12 ounce can
  • 1/2 cup Milk
  • 1/2 cup Water
  • 1/2 teaspoon Vanilla Extract
  • 1/8 cup Confectioners’ Sugar
  • 1/8 cup Granulated Sugar
  • Optional: for Grape Julius substitute Orange Juice Concentrate with 3 ounces of frozen Grape Juice Concentrate – 1/2 of a small 6 ounce can or 1/3 (about 2 nice scoops) of a 12 ounce can or 1 cup Grape Juice
4/5 (47 Votes)

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For the Lentils Heat a heavy saucepan with the olive oil, garlic, parsley and lemon chunks

  • For the Lentils
  • 1 cup lentils
  • 1 lemon – sliced into small chunks with skin
  • 1/2 cup Italian parsley – chopped
  • 3 cloves of garlic – chopped
  • 3 cloves of garlic – chopped
  • 1 1/2 cups chicken broth
  • 1 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • For The Greek Salad
  • 1 large head of Romaine lettuce – cleaned and ripped
  • 1/2 Spanish onion – sliced
  • 1/2 red onion – sliced
  • 1 cucumber - sliced
  • 2 long hot peppers
  • 1 vine ripe tomato - diced
  • 1 bell pepper – sliced thin
  • 1/4 cup of Italian parsley - chopped
  • 1 chunk of feta cheese
  • 1/2 tsp. dried oregano
  • 1/2 tsp. black pepper
  • 1 tsp. salt
  • For the Dressing
  • Juice of 1 lemon
  • 1/4 cup of olive oil
  • Splash of water
4.5/5 (8 Votes)

By

Spicy and nutty this vegan pâté is the perfect flavor-packed appetizer to start off any festive dinner party

  • 1/2 cup salted roasted peanuts
  • 1/4 cup low-fat coconut milk
  • 1/2 teaspoon Thai red curry paste, more if you want it spicy
  • 1/2 teaspoon lime juice
  • 1/4 teaspoon lime zest
4.6/5 (9 Votes)

Any burning questions? Our chefs answer!

Vegan Red Curry Peanut Pâté Meyer Lemon-Basil Sorbet