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Cooking with lemon - 833 recipes

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Preheat oven to 325 degrees with rack in center of oven

  • For the Cake
  • Nonstick cooking spray
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 1/2 tablespoons freshly grated lemon zest (from 4 large lemons)
  • 2 1/2 tablespoons freshly squeezed lemon juice (from 2 lemons)
  • 3 cups plus 1 tablespoon all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1 cup buttermilk
  • 1 1/2 cups fresh blueberries (9 ounces)
  • For the Glaze
  • 1/2 cup confectioners' sugar
  • 1/2 cup freshly squeezed lemon juice (from 4 lemons)
  • 2 teaspoons freshly grated lemon zest (from 1 lemon)
4.4/5 (19 Votes)

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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

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

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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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

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

Mahi Mahi is baked with a simple lemon and butter sauce and topped with a lemony dill cream cheese sauce

  • FISH:
  • 4 (4-ounce) Mahi Mahi fillets, can use any white fish
  • 1 large lemon, zested
  • 1/2 lemon, juiced
  • 3 tablespoons melted butter, or olive oil
  • 4 teaspoons fresh dill
  • Fresh pepper, to taste
  • SAUCE:
  • 1 ounce lite cream cheese
  • 1/2 lemon, juiced
  • 1 tablespoon fresh dill
3.9/5 (69 Votes)

By

1. Preheat oven to 350 degrees

  • icing:
  • 1/2 cup white sugar
  • 6 tablespoons butter
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon zest
  • 3 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon butter
  • 3 cups sifted confectioners' sugar
  • 2 tablespoons water
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
4.1/5 (34 Votes)

By

I have a fabulous cheesecake recipe that I decided to put a little twist on with fresh squeezed lemon juice and gra...

  • 2 3/4 cups lemon sandwich cookie crumbs (or graham cracker crumbs)
  • 8 tablespoons unsalted butter, melted
  • 4 (8-ounce) packages cream cheese, room temperature
  • 4 large eggs, room temperature
  • 1 cup sour cream
  • 1 1/2 cups sugar
  • 3/4 cup milk
  • 1/4 cup all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1/2 cup fresh squeezed lemon juice (4 large lemons)
  • 2 tablespoons lemon zest
4.1/5 (47 Votes)

By

In a large resealable plastic bag, add flour, salt and black pepper

  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon coarse black pepper
  • 1/3 cup butter
  • 4 1/2 to 5 pounds chicken breasts with bone and skin
  • 2/3 cup dry white wine
  • 1/2 cup fresh lemon juice
  • 1/2 cup chicken broth
  • 1/2 cup capers, rinsed and drained
  • 2 tablespoons water
  • 1 1/2 tablespoons cornstarch
  • Lemon slices
4.1/5 (36 Votes)

By

Cook pasta until tender as directed on package

  • 8 ounces angel hair pasta
  • 3 tablespoons salted butter
  • 1 tablespoon extra virgin olive oil
  • 2 medium cloves garlic, minced
  • 1 1/2 teaspoons chicken bouillon granules
  • 1/2 lemon, juice and grated zest
  • 1/2 teaspoon kosher salt, or to taste
  • 1/4 - 1/2 teaspoon freshly cracked black pepper
  • 1 tablespoon chopped fresh parsley (or 1 tsp dried)
  • 1/3 cup grated or finely shredded Parmesan cheese
  • Shredded mozzarella cheese for garnish, optional
  • Extra chopped parsley for garnish, optional
  • Extra lemon juice for serving
4.3/5 (13 Votes)

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Lemon Garlic Pasta Glazed Lemon Blueberry Coffee Cake