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Cooking with lemon - 833 recipes

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Stir 1/2 cup sugar and 2-2/3 cups flour together

  • 2 c. sugar, divided
  • 2-2/3 c. plus 1/4 c. all-purpose flour, divided
  • 1 c. butter, softened
  • 4 eggs, beaten
  • 6 T. lemon juice
  • Garnish: powdered sugar
4.5/5 (12 Votes)

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This recipe is perfect for summer

  • 1 pound chicken breasts, grilled and sliced
  • 1 pound dry linguine, fettucine or spaghetti
  • Salt, to taste
  • Black pepper, freshly ground, to taste
  • 6 ounces fresh baby spinach, steamed just until beginning to wilt
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • 1 1/2 cups skim milk ricotta
  • 1/2 cup Parmesan, finely shredded, plus more for serving
4.3/5 (23 Votes)

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Line a mini muffin cup with paper liners

  • Crust:
  • 6 medjool dates
  • 1 cup coconut flakes (or shredded coconut)
  • 1 tablespoon coconut oil
  • pinch salt
  • Filling:
  • 4 cup coconut flakes (or 1 cup coconut cream concentrate)
  • 1/2 cup lemon juice
  • Zest from 2 lemons
  • 1/2 cup full-fat coconut milk
  • 1/4 cup honey
  • 3 tablespoons coconut oil
  • pinch salt
  • 1 teaspoon lemon extract/oil (optional for stronger lemon flavor)
4.4/5 (21 Votes)

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Try this delicious combination of Garlic Spaghetti and Lemon Chicken

  • For the chicken marinade:
  • 2 pounds spaghetti pasta cooked al dente
  • 1 pound chicken breast fillets, skinless and boneless, sliced into 1 inch chunks
  • 2 teaspoons fresh thyme, chopped
  • 2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)
  • Zest of 1 lemon
  • Juice of 1/2 a lemon
  • 2 Tablespoons extra virgin olive oil
  • 1 teaspoon coarse salt (not table salt)
  • 1/2 teaspoon fresh cracked black pepper
  • 2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)
  • Add all the marinade ingredients into the chicken and marinate for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day… much better).
  • Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.
  • For the garlic gravy:
  • 1/2 stick (1/4 cup) unsalted butter
  • 2 Tablespoons extra virgin olive oil
  • 4 large cloves garlic, finely minced
  • 2 Tablespoons all-purpose flour
  • 2 1/2 cups chicken stock
  • 1 Tablespoon fresh basil, chopped
  • salt and pepper to taste
  • 1/4 cup parsley, chopped (to sprinkle/finish the pasta)
  • 1/2 cup grated parmesan cheese
  • 2 cups whole cherry tomatoes
4.2/5 (30 Votes)

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Please a crowd with these juicy Pan Seared Lamb Chops with Lemon Caper Sage Butter

  • 4 lamb loin chops, about 1-1/2-inch thick
  • salt and freshly ground black pepper, to taste
  • 2 tablespoons butter, cut into chunks
  • 1 generous tablespoon capers, drained but not rinsed
  • 2 tablespoons fresh lemon juice
  • 1 generous tablespoon chopped fresh sage
  • zest of 1/2 lemon
  • olive oil
4.5/5 (20 Votes)

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LEMON GARLIC CHICKEN Our oven has been out of commission all week, so cooking has been a bit of a challenge

  • LEMON GARLIC CHICKEN:
  • 6 chicken thighs, skin-on, bone-in
  • 1/4 cup extra-virgin olive oil
  • 9 cloves garlic, minced
  • 1/3 cup white wine
  • 2 lemons, zest of
  • 1 lemon, juiced
  • 1 tablespoon fresh herbs, chopped fine (I used thyme, oregano, and a little rosemary)
  • Kosher salt and freshly ground black pepper
  • 1 small log fresh goat cheese
  • 1 lemon, cut into 8 slices lengthwise
  • ZUCCHINI NOODLES:
  • 3 large zucchini
4.4/5 (17 Votes)

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Wash the celery and chop stalks and leaves into small pieces

  • 3 Stalks celery
  • 1 lemon
  • 1 teaspoon honey
  • 1 teaspoon olive oil
  • dash of salt & pepper
  • Shredded Parmesan cheese (2-3 tablespoons)
4.4/5 (17 Votes)

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The Pastry *** If you are using a shop bought pastry case, skip and go to the filling instructions! 1

  • 170 g / 6 oz Shortcrust pastry, or use a ready made UNBAKED pie crust.
  • 2 Tablespoons warmed Lemon Curd.
  • 125 g or 1 stick butter
  • 125 g or 1/2 cup Sugar
  • 2 eggs
  • 125 g or 1 1/3 cups ground almonds
  • 2 1/2 Tablespoons All purpose / Plain Flour. (if you don't want to use flour, swap it for extra ground almonds & 1 tsp baking powder or same amount in Tapioca flour)
  • 2 Tablespoons milk.
  • 1 Tablespoon Lemon Juice
  • Zest of 1 lemon
4/5 (46 Votes)

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Preparation 1. Let ice cream stand at room temperature 5 minutes or just until soft enough to spread

  • Ingredients
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  • 2 pt. vanilla ice cream
  • Vanilla Wafer Crust
  • 1 1/2 cups Homemade Lemon Curd
  • 16 vanilla wafers
  • Meringue Topping
4.2/5 (26 Votes)

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This Salted Honey & Lemon Chess Pie recipe is a one of our family favorites, The honey and lemon combine perfectly ...

  • 1 frozen or homemade pie crust
  • 3 eggs
  • 1/4 cup granulated sugar
  • 1/2 cup good quality honey
  • 3 tablespoons cornmeal
  • Zest 2 lemons
  • Pinch of salt
  • 1/4 cup unsalted butter, melted and cooled
  • 1/2 cup buttermilk
  • 1/4 cup lemon juice
  • Sea salt for sprinkling
4.1/5 (37 Votes)

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1. Preheat the oven to 350°F

  • Dough:
  • 6 tablespoons 6 tablespoons (3 ounces) butter
  • 2/3 cup 2/3 cup (4 3/4 ounces) sugar
  • 1/4 teaspoon 1/4 teaspoon salt
  • grated rind of 1 medium lemon (about 1 tablespoon)
  • 1 1/2 teaspoons 1 1/2 teaspoons baking powder
  • 2 to 3 tablespoons 2 to 3 tablespoons (1 to 1 1/2 ounces) freshly squeezed lemon juice, to taste
  • 2 large 2 large eggs
  • 2 cups 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
  • 3/4 teaspoon 3/4 teaspoon will give you the merest hint of almond; if you like that flavor, use the greater amount of extract.
  • Glaze (optional):
  • 1/2 cup 1/2 cup (2 ounces) confectioners' or glazing sugar
  • 1 1/2 teaspoons 1 1/2 teaspoons lemon juice powder
  • 2 to 3 teaspoons 2 to 3 teaspoons milk
4.3/5 (27 Votes)

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Lemon loaf uses instant lemon pudding mix to make a sweet, bright, lemony cake with a lemon buttercream icing

  • FROSTING:
  • 1 1/2 cup flour
  • 1 (3.4-ounce) package instant Lemon pudding mix
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup sugar
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla
  • 2 teaspoons lemon extract
  • 1/3 cup fresh lemon juice
  • 1/2 cup oil
  • 3/4 cup plain Greek yogurt
  • Zest of one lemon
  • 3 tablespoons butter, soft but not melted
  • 1 1/2 cups powdered sugar
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon extract
4.5/5 (10 Votes)

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Lemon Loaf Buttery Lemon Snow Bars