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Cooking with lemon - 833 recipes

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More Lemon recipes

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Combine flour, seasoning mix and paprika in shallow bowl

  • 1/2 cup all purpose flour
  • 1 tablespoon Cajun-Creole seasoning mix
  • 1 teaspoon paprika
  • 4 skinless boneless chicken breast halves
  • 1 1/2 tablespoons olive oil
  • 3/4 cup canned low-salt chicken broth
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons drained capers
0/5 (0 Votes)

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Heat oven to 450°F. Remove pie crusts from pouches

  • Crust
  • 1 box refrigerated pie crusts, softened as directed on box
  • Filling
  • 2 1/2 cups sugar
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • 2 1/2 cups water
  • 3 teaspoons grated lemon peel
  • 3/4 cup fresh lemon juice
  • 5 egg yolks
  • 5 tablespoons butter, cut into pieces
  • Meringue
  • 6 egg whites, room temperature
  • 1 teaspoon vanilla
  • 1/2 teaspoon cream of tartar
  • 3/4 cup sugar
0/5 (0 Votes)

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In an empty 1 gal pail combine 1 (12 0z) can frozen pink lemonade concentrate, 1 c vodka and 2 liter bottle squirt ...

  • see below
0/5 (0 Votes)

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13 x 9-inch pan. PREP TIME 20 mins TOTAL TIME 20 mins very good

  • 1 box lemon cake mix (plus ingredients listed on the box)
  • 3/4 cup frozen lemonade mix, undiluted
  • 4 oz softened cream cheese
  • 1 cup half-and-half cream -OR- whole milk
  • 1 package lemon instant pudding mix (4-serving size)
  • 8 oz tub of whipped topping
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In small saucepan over medium heat, melt butter

  • 4 Tbs. unsalted butter
  • 4 garlic cloves, minced
  • 1 1/2 Tbs. minced fresh thyme
  • 1 1/2 tsp. curry powder (mild or spicy)
  • 1 1/2 tsp. grated ginger
  • 1/4 tsp. salt, or more for taste
  • 1/4 tsp. freshly grated lemon zest
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1. Mix together in a separate bowl dry ingredients and set aside

  • 2 lemons, juice and zest of both
  • 1/2 cup unsalted butte, melted
  • 2 eggs
  • 1 tsp. vanilla
  • 1 1/2 tsp. lemon extract
  • 1 1/2 cups buttermilk (you can use regular milk if you don't have buttermilk
  • 3 cups flour
  • 1 cup sugar
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 1 (3 1/2 ounce) box instant lemon pudding mix
  • 2 cups dried cranberries
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Preheat oven to 350°F. For cookies, cream together sugar and shortening

  • COOKIE
  • 1 ⁄2 cup sugar
  • 1 ⁄4 cup vegetable shortening
  • 3 large eggs
  • 1 1⁄2 teaspoons lemon extract
  • 2 cups all-purpose flour
  • 1 1⁄2 teaspoons baking powder
  • 1 ⁄8 teaspoon salt
  • FROSTING
  • 3 cups confectioners' sugar
  • 1 ⁄4 cup water
  • 1 teaspoon lemon extract
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Pie

  • For the Creamy Pie:
  • 1-5 oz can evaoporated milk
  • 1-2.4 oz box instant lemon pudding mix
  • 2-8 oz packages cream cheese
  • 3/4 cup frozen lemonade concentrate
  • For the pie crust:
  • 2-2/3 cup graham crumbs
  • 1/3 cup sugar
  • 2/3 cup butter, melted
  • or you can use 1 graham cracker crust, 9 inch.
  • Preheat oven 350.
0/5 (0 Votes)

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This marinated chicken recipe is light and refreshing, delicious, and easy to make

  • Marinade
  • 3-4 Chicken breasts
  • 1 small handful of lemon thyme, chopped
  • 1 small handful of basil, chopped
  • 1 tsp of your favorite lemon pepper seasoning
  • 4 tbsp olive oil
  • juice from 1/2 lemon
  • 2 fresh garlic cloves, or 1/2 tsp garlic powder (check your lemon pepper seasoning to make sure there isn't already garlic in it)
  • Other
  • Mushrooms
  • Your favorite veggies or salad to pair with it
2/5 (2 Votes)

By

Helen Richey

  • 1 large pkg lemon jello
  • 2 cups hot water
  • 2 cups mountain dew and pineapple juice
  • 2-11 oz.cans pineapple tidbits, drained (juice used in above mt.dew)
  • 2 bananas sliced
  • 2 cups miniature marshmallows
  • 1 can lemon pie filling
  • 1 cup cool whip
0/5 (0 Votes)

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Melt butter in sauce pan. Add all

  • 1/2 C butter
  • 2 T lemon zest
  • 1 T lemon juice
  • 1/2 t pepper
  • 1/4 t garlic powder
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To make the beurre blanc: Combine the shallots, wine, and vinegar in a skillet over medium-high heat

  • FOR THE FISH
  • 4 medium shallots, minced
  • 1/3 cup white wine
  • 1/4 cup seasoned rice vinegar
  • 1 teaspoon Meyer lemon juice
  • 1 stick unsalted butter, room temperature cut into 1-inch pieces
  • 2 6-ounce skinless grouper fillets
  • Coarse salt and freshly ground pepper
  • All-purpose flour, for dusting
  • 2 tablespoons olive oil
0/5 (0 Votes)

Any burning questions? Our chefs answer!

Grouper with Meyer Lemon Beurre Blanc Cajun Chicken with Capers and Lemon