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Cooking with lemon - 833 recipes

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More Lemon recipes

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Preheat oven to 350F. Twon9-inch round cake pans, greased and floured

  • Cake:
  • 2 cups Robin Hood All-Purpose Flour or 2-1/4 cups (550 mL) Robin Hood Best For Cake & Pastry Flour
  • 1 tbsp. baking powder
  • 3/4 tsp. salt
  • 1-1/3 cup butter, softened
  • 1-1/3 cup granulated sugar
  • 1-1/2 tsp. vanilla
  • 4 eggs
  • 1/2 cup milk
  • 1/4 cup poppy seeds
  • Filling:
  • 2 eggs
  • 2 tbsp. grated lemon zest
  • 6 tbsp. fresh lemon juice
  • 1 cup granulated sugar
  • 1/4 cup butter, softened
  • Frosting:
  • 1/2 cup butter, softened
  • 4 cups confectioner's (icing) sugar, sifted
  • 1 tbsp. grated lemon zest
  • 2 tbsp. fresh lemon juice
  • 1/4 cup light (10%) cream
4.4/5 (14 Votes)

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"The mark of a good pancake is that it can be eaten without syrup

  • 2 C. Ricotta
  • 1 1/2 C. All-purpose flour
  • 1/2 C. Chestnut flour (See comment below)
  • 2 T. Baking powder
  • 1/2 t. Kosher salt
  • 4 Large eggs, separated
  • 4 T. Sugar divided (2T./2T.)
  • 2 T Finely grated lemon zest
  • 1 1/2 C. Whole milk
  • Melted unsalted butter for brushing
  • Blueberry compote*
  • 2 C. Fresh or frozen blueberries (or other berries or mixed
  • berries. See comment comment below)
  • 1/3 C. Sugar
  • 2 T. Fresh lemon juice
  • 1 1/2 t. Corn starch combined with 1/4 C. water
  • Lemon-Ricotta pancakes served at Gjelina are served with uncooked berries and juices. To do so, macerate berries in medium bowl with 1/3 C. sugar and 2T. fresh lemon juice. Omit cooking with water/corn starch slurry.
4.3/5 (13 Votes)

By

A delicious dense and moist lemon cake drizzled with lemon glaze for a lemony flavor everyone loves! Instant Pot Le...

  • CAKE:
  • 1 cup sugar
  • 1/2 cup butter, melted
  • 2 eggs
  • ​1/4 cup plain yogurt
  • ​1/4 cup lemon juice, about 2 lemons
  • ​1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • ​1 teaspoon vanilla extract
  • ​1 1/2 teaspoons lemon zest (zest before juicing your lemons)
  • LEMON GLAZE:
  • 1 cup confectioners sugar
  • ​2 tablespoons lemon juice, about 1/2 a lemon
3.9/5 (41 Votes)

By

Swordfish is expensive, so be sure to check something like the Monterey Bay Aquarium's "Seafood Watch" before purch...

  • 3/4 cup minced fresh Italian parsley
  • 1 tablespoon grated lemon
  • 1 1/2 teaspoons minced garlic
  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 teaspoon fine sea salt or other salt
  • 4 8-ounce swordfish steaks (each about 3/4 inch thick)
  • Fleur de sel or other salt
  • 1-2 Tablespoons capers (optional)
  • Lemon wedges
4.4/5 (5 Votes)

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For the crab: Stir together shallot, hot sauce, mayonnaise, mustard, lemon juice and chives in a medium bowl

  • 1/2 shallot, finely chopped
  • 2 dashes hot sauce
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 teaspoons lemon juice
  • 1 tablespoon finely chopped chives
  • Salt and pepper
  • 8 ounces lump crabmeat
  • Salad
  • 1 teaspoon Dijon mustard
  • 1/2 shallot, finely chopped
  • 2 teaspoons champagne or white wine vinegar
  • 1 tablespoon chopped chives, more for garnish
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup extra virgin olive oil
  • 1/2 pound baby Yukon gold potatoes, scrubbed
  • 1/3 pound thin green beans, trimmed
  • 1 bunch arugula
  • 1 bunch endive, chopped in 1/2-inch-thick slices
  • 3 radishes, thinly sliced
  • 1 fennel bulb, trimmed, halved and cut into thin wedges
  • 2 hard-cooked eggs, peeled and finely chopped
4.5/5 (6 Votes)

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(You will find thing's you do not find here, there) Follow or friend me on Facebook for even more recipe's,etc: htt...

  • 3 packages unflavored gelatin
  • Nonstick spray
  • 1 large lemon grass stalk (snapped in 4 pieces)
  • 1 cup light corn syrup
  • 1 cup cold water
  • 1.5 cups granulated sugar
  • 1/4 cup confectioners’ sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon kosher salt
  • 1.5 teaspoon vanilla extract
4.4/5 (5 Votes)

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For the Chicken: Combine all of the ingredients for the marinade in a large bowl and place the chicken slices in t...

  • For the Chicken:
  • 3 lbs. of boneless chicken breast - sliced
  • 3 cloves of garlic – chopped
  • 2 tablespoons of olive oil
  • Juice of 1 large lemon
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1/2 tsp. turmeric
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon vinegar
  • Vegetable oil for sautéing
  • For the Warm Romaine and Bean Salad:
  • 1 head of Romaine
  • 19 oz. can of kidney beans – or your choice of beans – drained
  • 1 red onion – sliced
  • 1/2 jalapeño – diced with seeds
  • 2 cloves of garlic – chopped
  • 1 tablespoon of olive oil
  • For the Dressing:
  • 1/4 cup of vinegar
  • 1/4 cup of water
  • 1/2 tsp. salt
  • 1 tbs. sugar
4.4/5 (5 Votes)

By

Add a delicious bold flavor to your fried turkey using Jay's Deep Fried Turkey with Garlic Lemon Injection marinade

  • 3 tablespoons butter or margarine, melted
  • 1/3 cup maple syrup
  • 1 tablespoon Worcestershire sauce
  • 3/4 cup chicken stock
  • 3 tablespoons lemon juice
  • 3 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
3.9/5 (97 Votes)

By

These Lemon Rosemary Scones are based on my basic cream scone recipe and are made over-the-top wonderful with the f...

  • SCONES:
  • 3 cups all purpose flour
  • 2/3 cups sugar
  • 5 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 sticks (1/2 Pound) unsalted butter, chilled and cut into pieces
  • 1 whole large egg
  • 1 cup heavy cream
  • 1 tablespoon finely minced rosemary, fresh
  • Zest of 1 lemon
  • Glaze
  • 5 cupspowdered sugar, sifted
  • 1/2 cup whole milk, more if needed for thinning
  • Zest and juice from 1 lemon
  • 1 teaspoon rosemary, finely minced and fresh
  • Dash Of Salt
3.8/5 (40 Votes)

By

Here's a recipe round-up for a healthy high protein, gluten free bar

  • • Cooking oil spray
  • • 1 1/3 cups gluten free flour (Bob’s Mill All purpose GF Flour)
  • • 2 scoops vanilla whey protein powder
  • • 1 cup Splenda granulated
  • • 2 tablespoons poppy seeds
  • • 2 teaspoons baking powder
  • • ½ teaspoon baking soda
  • • ½ teaspoon salt
  • • 2 teaspoons lemon zest
  • • 1½ cups non-fat plain Greek yogurt
  • • ¾ cup unsweetened applesauce
  • • 1 tablespoon canola or macadamia nut oil
  • • 2 ½ teaspoons lemon extract
  • • 2 eggs
4.1/5 (23 Votes)

By

Lemony Baked Ricotta is simple to prepare but a fancy enough appetizer to serve at your next party or get together

  • 1 pound whole-milk ricotta, about 2 cups
  • 1 egg
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon lemon juice, plus 1 teaspoon zest
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • extra-virgin olive oil, optional
  • crackers to serve
4.3/5 (9 Votes)

By

Yield: 2 dozen cookies and about 1/2 cup drizzle

  • For Cookies:
  • 1/4 cup (56 g.) butter at room temperature
  • 1/4 cup (64 g.) applesauce
  • 1/2 cup (154 g) organic agave nectar
  • 1 large (55 g.) egg
  • 1 cup (156 g.) zucchini, grated on the small holes of a box grater
  • 1 teaspoon lemon zest
  • 1 1/2 cups (160 g.) Pamela’s Baking & Pancake Mix
  • 3/4 cup (83 g.) King Arthur Gluten-Free Ancient Grains Mix
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • 1 cup (140 g.) raisins
  • For Lemon Cream Cheese Drizzle:
  • 4 ounces neufchatel cheese (light cream cheese)
  • 1/2 teaspoon powdered stevia, or to taste
  • 1 1/2 teaspoons fresh squeezed lemon juice
  • 2 tablespoons 1% milk
4.3/5 (9 Votes)

Any burning questions? Our chefs answer!

*Garden Fresh Zucchini Cookies with Lemon Cream Cheese Drizzle Lemon Poppy Seed Layer Cake