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Cooking with lemon - 833 recipes

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Fresh and healthy, this Lemon Herb Mediterranean Chicken Salad is fun of fresh spices and ingredients

  • MARINADE & DRESSING:
  • 2 tablespoons olive oil
  • Juice of 1 lemon, about 1/4 cup fresh squeezed lemon juice
  • 2 tablespoons water
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh chopped parsley
  • 2 teaspoons dried basil
  • 2 teaspoons garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • cracked pepper, to taste
  • 4 skinless, boneless chicken thigh fillets (or chicken breasts), about 1 pound
  • SALAD:
  • 4 cups Romaine lettuce leaves, washed and dried
  • 1 large cucumber, diced
  • 2 Roma tomatoes, diced
  • 1 red onion, sliced
  • 1 avocado, sliced
  • 1/3 cup pitted Kalamata olives (or black olives), sliced
  • Lemon wedges, to serve
4.5/5 (12 Votes)

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For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well

  • For the lemon curd:
  • Grated zest and juice of 2 lemons
  • 3/4 cup plus 2 tablespoons sugar
  • 4 extra-large eggs
  • 6 tablespoons unsalted butter, cubed
  • For the cake:
  • 9 tablespoons unsalted butter, softened
  • 1 cup plus 1 tablespoon flour
  • 1 cup plus 1 to 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 extra-large eggs
  • 1/2 cup ground toasted almonds
  • 2 tablespoons toasted sliced almonds
  • 1/2 About 1/2 cup heavy cream for garnish
  • 1 tablespoon almond liqueur (optional)
3.8/5 (26 Votes)

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1. In medium sauce pan bring water and sugar to boiling, stirring to dissolve sugar

  • 3 cups water
  • 1 cup sugar
  • 1/2 cup slivered fresh basil
  • 2 tsp finely shredded lemon peel
  • 2 TBS lemon juice
4.5/5 (8 Votes)

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Weight Watcher Serving one cup 8 points

  • 1 lb 1 lb spicy Italian turkey sausage
  • 1 large 1 large onion, diced
  • 1/2 tsp 1/2 tsp salt
  • 3 large 3 large garlic cloves, minced
  • 1/8 tsp 1/8 tsp red pepper flakes
  • 4 cups 4 cups chicken broth
  • 8 oz 8 oz orecchiette pasta
  • 2 cup 2 cup chopped broccolini ( or regular broccoli)
  • 4 tbsp 4 tbsp fresh grated Parmesan cheese, divided
  • 2 tbsp 2 tbsp fresh lemon juice
  • 1 tbsp 1 tbsp lemon zest
  • 1 cup 1 cup grape tomatoes, halved
  • 1/3 cup 1/3 cup basil, chopped
3.7/5 (66 Votes)

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Blend: 1 cup granulated sugar 2 eggs, beaten 2 T

  • 1 cup flour
  • 1/2 cup powdered sugar
  • 1/2 cup butter
  • Cream butter and sugar together. Add flour, mix just until blended. Pat into an 8"x8" pan. Bake at 350* for 20 minutes or until barely golden.
3.5/5 (8 Votes)

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Preheat oven to 350. While the oven is preheating: Grate the lemon rind and place in a bowl

  • 1 lb haddock or flounder fillets
  • 1 tbsp butter or margarine
  • 4 tsp lemon juice
  • 1 tsp lemon rind- grated
  • 1/8 tsp salt
  • dash pepper
  • 1/8 tsp rosemary
4/5 (8 Votes)

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Make meatballs: In a large bowl, combine all meatball ingredients except oil

  • Meatballs:
  • 2 pounds ground lamb
  • 1 large egg
  • 1 1/4 cup (about 70 grams) breadcrumbs, fresh or plain, such as Panko
  • 1/2 cup (120 ml) water
  • 1/2 cup (55 grams) crumbled feta cheese
  • 3/4 teaspoon table salt
  • Pinch of red pepper flakes
  • 2 small garlic cloves, minced
  • 3 tablespoons chopped parsley
  • 2 tablespoons (35 grams) tomato paste
  • Zest of half a lemon
  • 2 tablespoons olive oil
  • Sauce:
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • A couple glugs of red wine or white/dry vermouth (optional)
  • 1 28-ounce (795 grams) can of crushed or pureed tomatoes
  • 1 teaspoon dried oregano
  • Zest of half a lemon
  • 3/4 to 1 teaspoon table salt
  • Pinches of red pepper flakes (to taste)
  • 1/3 cup (about 45 grams) pitted, chopped kalamata olives
  • 1 tablespoon thinly sliced mint leaves, plus more for garnish
  • 2 tablespoons roughly chopped parsley, plus more for garnish
  • Juice of one lemon
  • 1/4 cup (30 grams) crumbled feta, for garnish
4.1/5 (9 Votes)

By

Great Summer Moonshine

  • 2 cups Fresh Squeezed Lemon Juice
  • 6 cups Water
  • 2 cups Granulated Sugar
  • 2 cups 190 Proof Everclear
3.9/5 (23 Votes)

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Chicken Directions: Cut each chicken breast into fourths

  • 2 2 2 lbs boneless, skinless chicken breast
  • 1 1 1 Tbsp vegetable oil
  • 1 1 1 egg
  • 2 2 2 tsp of corn starch
  • 1 1 1 tsp of salt
  • 1 1 1 tsp of soy sauce
  • 1/4 1/4 1/4 tsp of pepper
  • Vegetable oil for frying
  • 1/4 1/4 1/4 cup of flour
  • 1/4 1/4 1/4 cup of water
  • 2 2 2 Tbsp of corn starch
  • 2 2 2 Tbsp of vegetable oil
  • 1/4 1/4 1/4 tsp of baking soda
  • 1/4 1/4 1/4 tsp of salt
  • Lemon Sauce
  • 1/2 1/2 1/2 cup of chicken broth
  • 1/4 1/4 1/4 cup of honey
  • 3 3 3 Tbsp of fresh lemon juice
  • 2 2 2 Tbsp of light corn syrup
  • 2 2 2 Tbsp of light vinegar (Rice vinegar is fine, but will be milder flavored)
  • 1 1 1 Tbsp of vegetable oil
  • 1 1 1 tsp of ketchup
  • 1 1 1 clove of garlic minced
  • 1/2 1/2 1/2 tsp of salt
  • Dash Dash of pepper
  • 1/2 of 1/2 of a lemon with the pith removed
  • 1 1 1 Tbsp of corn starch
  • 1 1 1 Tbsp of water
  • 1/2 1/2 1/2 lemon thinly sliced for garnishing
  • ANOTHER LEEANN CHIN LEMON SAUCE FOR LEMON CHICKEN
  • 1/2 1/2 1/2 1/2 chicken broth OR 1/2 tsp chicken granules or 1/2 cube chicken bouillon
  • 1/4 1/4 1/4 cup of honey (replace with maple syrup)
  • 3 3 3 Tbsp of fresh lemon juice
  • 2 2 2 Tbsp of light corn syrup
  • 2 2 2 Tbsp of light vinegar
  • 1 1 1 Tbsp of vegetable oil
  • 1 1 1 tsp of ketchup
  • 1 1 1 clove of garlic minced
  • 1/2 1/2 1/2 tsp of salt
  • dash dash of pepper
  • 1/2 of 1/2 of a lemon with the pith removed
  • 1 1 1 Tbsp of corn starch
  • 1 1 1 Tbsp of water
3.8/5 (28 Votes)

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Preheat oven to 400°. In a shallow bowl, mix lemon juice and butter

  • 3 Tablespoons 3 Tablespoons lemon juice
  • 3 Tablespoons 3 Tablespoons butter, melted
  • 1/4 cup 1/4 cup all-purpose flour
  • 1/2 teaspoon 1/2 teaspoon salt
  • 1/4 teaspoon 1/4 teaspoon paprika
  • 1/4 teaspoon 1/4 teaspoon lemon-pepper seasoning
  • 4 4 cod fillets (6 ounces each)
  • 2 tablespoons 2 tablespoons minced fresh parsley
  • 2 teaspoons 2 teaspoons grated lemon peel
4.2/5 (29 Votes)

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David Bonom, Cooking Light June 2014 Photo: Randy Dausch; Styling: Lindsey Lower This light, quick main is perfe...

  • 4 (4-ounce) skinless, boneless chicken thighs
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon minced fresh garlic
  • Cooking spray
  • 2 tablespoons thinly sliced shallots
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons honey
  • 1 cup grape tomatoes, halved
  • 1 (5-ounce) package baby arugula
4/5 (3 Votes)

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PREHEAT oven to 350° F. FOR CRUST: COMBINE flour and powdered sugar in medium bowl

  • CRUST
  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1 cup (2 sticks) butter or margarine, softened
  • FILLING
  • 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
  • 4 large eggs
  • 2/3 cup lemon juice
  • 1 tablespoon all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 drops yellow food coloring (optional)
  • 1 tablespoon grated lemon peel
  • Sifted powdered sugar (optional)
4.2/5 (5 Votes)

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lemon bars using sweetened condensed milk Lemon Herb Mediterranean Chicken Salad