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Cooking with lemon - 833 recipes

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More Lemon recipes

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Season chicken breasts on both sides with salt and pepper

  • 4 boneless, skinless chicken breasts, (1-1 1/4 pounds)
  • Salt & freshly ground pepper, to taste
  • 3 teaspoons extra-virgin olive oil, or canola oil, divided
  • 1/4 cup finely chopped onion
  • 3 cloves garlic, minced
  • 1 cup reduced-sodium chicken broth
  • 2 teaspoons flour
  • 2 tablespoons chopped fresh dill, divided
  • 1 tablespoon lemon juice
4.7/5 (3 Votes)

By

Preheat an oven to 350 degrees

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 16 tablespoons unsalted butter - (2 sticks) room temperature
  • 1 1/2 cups granulated sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 cup milk
  • 2 cups lemon curd
  • 1 1/2 cups blueberries
  • Confectioners' sugar - (optional) for dusting
3.8/5 (23 Votes)

By

Super easy to make! These best ever Lemon bars are made with a shortbread crust with a thick layer of scrumptious, ...

  • SHORTBREAD:
  • 10 tablespoons cold organic butter salted
  • 1 1/4 cups all purpose flour
  • Zest of 1 lemon
  • 4 tablespoons granulated sugar
  • 1/4 cup powdered sugar
  • LEMON CURD:
  • 1/2 cup lemon juice, freshly squeezed
  • Zest of 1 lemon
  • 4 large egg yolks, organic pasture raised
  • 1/2 cup granulated sugar
  • 5 tablespoons butter cut into 5 pieces
4.5/5 (15 Votes)

By

Muffins may seem like the uglier cousins to the cupcake but to us, the failure or success of a muffin can make or b...

  • For muffins:
  • 11/2 cup plain flour
  • 3/4 cup caster sugar
  • 2 tsp baking powder
  • 2 tsp lemon zest
  • 1/2 tsp salt
  • 1 egg
  • 1/3 cup vegetable oil
  • 1/2 cup yogurt
  • 11/2 tbsp lemon juice
  • 125 g fresh blueberries
  • For crumb topping:
  • 1/2 cup brown sugar
  • 1/3 cup flour
  • 1/4 cup unsalted butter + more for greasing, softened
  • 11/2 tsp ground cinnamon
4.5/5 (13 Votes)

By

The recipe for this Lemon Apricot Lush Dessert is a lighter version of the traditional Lemon Lush desserts you see ...

  • 1 (22 oz.) can lemon pie filling
  • 2-3 cups of mini marshmallows (I used cottage cheese sometimes for less calories)
  • 1 (15 oz.) can apricots, drained and quartered (or mandarin organs, or pineapple chunks)
  • 1 (12 oz) tub cool whip or (I used 3 cups homemade whip cream)
4.5/5 (14 Votes)

By

We love asparagus steamed, sauteed, and as a soup

  • 1 bunch asparagus
  • 1 lemon, sliced thin
  • 2 tablespoons olive oil
  • Coarse salt & papper
4.5/5 (13 Votes)

By

Slice zucchini very thin by hand or with a mandolin slicer

  • 3-4 organic zucchini
  • 1/2 - 1 tablespoon organic fresh dill
  • 2 organic lemons (fresh juiced)
  • 1/4 teaspoon pink himalayan salt (or to taste)
4.6/5 (14 Votes)

By

Simple and delicious Lemon Pineapple Cake Mix Cookies with Pineapple Glaze

  • LEMON CAKE MIX:
  • 1 stick butter, softened
  • 2 eggs
  • 1 teaspoon lemon extract
  • 8 ounces crushed pineapple, drained well, juice reserved
  • 2 tablespoon flour
  • GLAZE:
  • 1 1/2 cups powdered sugar
  • Reserved juice from pineapple
4.1/5 (48 Votes)

By

1. In very large mixing bowl beat softened butter with mixer on medium for 30 seconds, until light and fluffy

  • 3 cups (6 sticks) unsalted butter, softened
  • 2 -16 ounces jars marshmallow creme*
  • 1/4 cup frozen lemonade concentrate, thawed
  • 1 cup powdered sugar
  • 2 teaspoons pure lemon extract
4.5/5 (17 Votes)

By

Takes lemonade to a higher level by adding pineapple juice and sprite

  • 1/2 cup Country Time Lemonade drink mix
  • 2 cups cold water
  • 1 (46-ounce) can chilled pineapple juice
  • 2 cans chilled Sprite
  • Lemon wedges, for garnish
4.3/5 (17 Votes)

By

The most amazing zucchini side dish made in 10 min or less

  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 4 zucchinis, thinly sliced to 1/2-inch thick rounds
  • 1/2 teaspoon dried thyme
  • Zest of 1 lemon
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup grated Parmesan
  • 2 tablespoons freshly squeezed lemon juice, or more, to taste
4.4/5 (18 Votes)

By

Pat the tilapia dry with paper towels, then season with 1/2 teaspoon salt and a few grinds of pepper

  • 4 5 -ounce tilapia fillets
  • Kosher salt and freshly ground pepper
  • 1/4 cup all-purpose flour
  • 6 tablespoons extra-virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 3/4 cup low-sodium chicken broth
  • 1/2 cup dry white wine
  • Grated zest and juice of 1 lemon, plus wedges for serving
  • 1 tablespoon unsalted butter
  • 1/4 cup chopped fresh parsley
  • 1 5 -ounce package baby spinach (about 8 cups)
4.5/5 (17 Votes)

Any burning questions? Our chefs answer!

Lemon-Garlic Tilapia with Spinach Lemon and Dill Chicken