Recipe Roundup

67 Lemon Recipes to Brighten Up Your Cooking

The dishes you need if you have a bit of citrus in your fridge—or a backyard tree that’s bursting.
Photo of a lemon upsidedown cake.
Photo and Food Styling by Joseph De Leo

A lot of recipes get a dash of lemon juice or sprinkling of zest. But these lemon recipes put lemons on a pedestal—and their sunny, tart flavor shines. The best and brightest lemon recipes include classics like lemon tarts, lemon curd, and lemon loaf cakes, but also lots of savory options, including fragrant, lemony pasta, grilled lemon chicken, lemony white beans, and more. And while you could always make lemonade, you’ll find lots of other drinks here. Frozen Arnold Palmers, anyone?

  • A lemon pasta dish with spaghetti and a lemoncream sauce topped with strips of lemon zest and black pepper.
    Photo by Chelsie Craig, Food styling by Kate Buckens
    1/67

    Pasta al Limone (Lemon Pasta)

    If you always think of desserts when you think of lemon recipes, you're missing out on many of the world's great savory dishes, like this classic pasta, bumped up with a combination of lemon zest and juice.

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  • Photo by Elizabeth Coetzee, Food styling by Rebecca Jurkevich
    2/67

    Anytime Lemon Cake

    Brush a simple powdered sugar glaze on this buttery lemon cake while it’s still warm for a dessert that feels right no matter the occasion.

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  • Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich
    3/67

    Lemon Curd

    We love having a batch of lemon curd in the fridge at all times. It's great on scones or mixed with yogurt, layered onto a cake or smeared onto a cookie. And yes, you can just eat it with a spoon, alongside some berries or whipped cream or just on its own.

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  • Photo by Joseph De Leo, Food Styling by Micah Marie Morton
    4/67

    Lemon Bars

    Golden sweet-tart lemon bars are like squares of sunshine. And they’re quick to make.

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  • Photo by Alex Lau, Food Styling by Sue Li
    5/67

    Roast Fish With Cannellini Beans and Green Olives

    Arrange lemon slices over the surface of a fillet of cod, haddock, or halibut, and slow roast it at 300°F for moist, succulent results.

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  • Photo by Laura Murray, Prop Styling by Sophie Strangio, Food Styling by Rebecca Jurkevich
    6/67

    Pasta With Brown Butter, Whole Lemon, and Parmesan

    Using sliced whole lemon in this pasta gives you layers of complex flavor: fresh aroma from the skin, bitter complexity from the pith, and tart, puckery juice from the flesh. Any sharpness is softened by the addition of brown butter and Parmesan.

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  • Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Susie Theodorou
    7/67

    Grilled Chicken With Lemon and Thyme

    This chicken can be grilled an hour ahead of time—it gets more flavorful as it hangs out in the lemony marinade.

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  • Photo and Food Styling by Joseph De Leo
    8/67

    Backyard Citrus Upside-Down Cake

    When combined with sugar, the natural pectin in the citrus creates a pudding-like upside-down layer that’s similar to a buttery marmalade. Sure, you can make upside-down cake with other fruits, but if you have a backyard lemon tree, this version is the way to go. (If you buy your lemons, be sure to track down fruit with unwaxed peels.)

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  • Photo by Michael Graydon & Nikole Herriott
    9/67

    Lemon-Pistachio Loaf

    This vegan lemon loaf cake has a delicate crumb and a lovely, tangy glaze. It keeps for a few days at room temperature.

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  • Photo by Andrew Purcell, Prop Styling by Paige Hicks, Food Styling by Carrie Purcell
    10/67

    Lemon Curd Tart With Olive Oil

    Olive oil gives this lemon tart crust a rich, crumbly texture, but the zing of the lemon filling really steals the show.

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  • Photo by Chelsie Craig, Food Styling by Claire Saffitz
    11/67

    Slow-Cooked Summer Squash with Lemon and Thyme

    Wide strips of lemon zest perfume this summer squash dish as it slowly cooks. After almost two hours, the squash will be golden brown and very, very tender.

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  • Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    12/67

    Frozen Boozy Arnold Palmer

    Nothing is more refreshing than a glass of the classic lemonade and iced tea mix. Until you try this frozen version, which is definitely even more cooling.

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  • 13/67

    Sour Cherry and Lemon Ice-Box Cake

    Layer graham crackers or speculoos cookies with lemon curd cream and sour cherry compote, then freeze the whole thing for up to two weeks. Top with unfrozen whipped cream before serving.

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  • Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Susie Theodorou
    14/67

    Crispy-Skinned Salmon with Whole Lemon–Sesame Sauce

    Squeezing citrus over a piece of fish may be standard, but this salmon and lemon recipe goes further, adding an entire lemon—skin, pith, and flesh—to the sauce for extra brightness.

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  • Photo by Alex Lau, Prop Styling by Aneta Florczyk, Food Styling by Susie Theodorou
    15/67

    Charred Peppers With Lemon Ricotta and Cucumbers

    Pair hot and cool for the best summer side dish. Charred Italian frying peppers, toasty walnuts, and crisp cucumbers get richness from lemony dollops of ricotta.

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  • Photo by Joseph De Leo, Food Styling by Micah Marie Morton
    16/67

    Warm Comfort

    A cozy, lemony take on the hot toddy that features reposado tequila and chamomile.

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  • Photo by Chelsea Kyle, Food Styling by Kate Buckens
    21/67

    Herb-Infused Lemon-Strawberry Loaf

    Fresh herbs—like rosemary, thyme, or fresh bay leaves—infuse this buttery cake with a floral flavor that beautifully complements the strawberry and lemon.

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  • Photo by Joseph De Leo, Food Styling by Anna Stockwell
    22/67

    Blueberry Lemon Corn Muffins

    Leave a basket of these lemony blueberry muffins for a friend, and they'll have better breakfasts for days.

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  • Photo by Laura Murray, Prop Styling by Sophie Strangio, Food Styling by Rebecca Jurkevich
    23/67

    Stuffed Cabbage With Lemony Rice and Sumac

    Stuffed cabbage can feel springy and bright when it's filled with lemony, sumac-tinged rice. Serve with a dollop of sour cream to amplify that tanginess. 

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  • Photo by Emma Fishman
    24/67

    Lemony Glazed Yogurt Doughnuts

    If you've never made doughnuts at home, this recipe is a great place to start. Adding yogurt to the batter gives them richness and makes the dough easier to work with.

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  • Photo by Alex Lau, Prop Styling by Emily Elsen, Food Styling by Rebecca Jurkevich
    25/67

    Chicken and Tomato Stew With Caramelized Lemon

    Cooking lemon slices just to this side of burnt adds a layer of complex flavor to this comforting dish.

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  • Photo by Beatriz Da Costa
    26/67

    Icebox Lemon Pie With Meringue

    This pie looks impressive, but we promise that it's easy to make. The graham cracker crust gets filled with a simple mixture of sweetened condensed milk and lemon juice, and the whole thing gets topped with a golden-brown crown of meringue.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    29/67

    Sheet-Pan Old Bay Trout and Succotash

    Steam a mixture of corn, green beans, and tomatoes in a foil pouch alongside butterflied trout for an easy one-sheet-pan dinner.

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  • Photo by Joseph De Leo, Food Styling by Micah Marie Morton
    30/67

    Fleming Fizz

    If you love Scotch but you're looking for a bright and fizzy cocktail, this festive spin on the Penicillin is for you.

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  • Photo by Gentl & Hyers
    39/67

    Thyme Out

    Lemons get richer and sweeter on the grill; juice them after they're charred for a rich and bright barbecue-friendly cocktail.

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  • photo by Romulo Yanes
    40/67

    Lemon-Lime Basil Shortbread Cookies

    Fresh basil and lemon add a sunny note to these easy cookies. Skip the sanding sugar if you're looking for an afternoon snack rather than a sweet dessert.

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  • Photo by Peden + Munk, Prop Styling by Rebecca Bartoshesky, Food Styling by Sue Li
    41/67

    Grilled Lemon-Pepper Chicken

    The final step of chef Bryan Furman's method for the best grilled chicken? Grill some lemon quarters until charred and softened, then squeeze them over the butter-brushed bird.

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  • Photo by Michael Graydon & Nikole Herriott
    42/67

    Lemony Cabbage with Mint

    This simple slaw is delicious thanks to two key ingredients: fragrant dried mint, and a full cup of fresh lemon juice. Serve it with any grilled or roasted main dish.

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  • Photo by Hirsheimer & Hamilton
    43/67

    Spiced Salmon Kebabs

    Skewering lemon slices between pieces of salmon before grilling not only looks pretty, but adds extra flavor and moisture to the fish.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Andy Baraghani
    44/67

    Sea Bream Crudo with Lemon and Olives

    Be sure to tell your fishmonger that you plan to eat the fish raw—pick up whatever they recommend. Sea bream is lovely in this lemony dressing, but porgy or snapper are suitable substitutes.

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  • Photo by David Loftus
    45/67

    Lemon Ice

    The most refreshing treat of summer is just a few ingredients away.

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  • Photo by Alex Lau, Prop Styling by Heather Greene, Food Styling by Susie Theodorou
    46/67

    Chicken with Lemon and Spicy Spring Onions

    Roasting two chickens on one baking sheet is an effortless but strategic way to cook for a crowd. As the fat renders and the lemon slices soften, both serve to baste the vegetables for a built-in side dish.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    47/67

    Lemon-Ginger Electrolyte Drink

    Stop buying sports drinks and refresh after a grueling workout or exhausting day with this homemade electrolyte-packed water.

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  • Photo by Tara Fisher
    48/67

    Lemon and Elderflower Tart

    Lemon recipes always smell pretty great in the oven, but adding elderflower cordial means that aroma is even more fantastic.

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  • photo by Tina Rupp
    49/67

    Lemon Lemon Loaf

    This simple loaf cake gets a triple punch of lemon in the form of freshly squeezed lemon juice, freshly grated lemon zest, and a mildly sweet lemon syrup.

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  • Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    50/67

    Lemon Chicken Thighs

    For better weeknight chicken thighs, char some lemons, then whisk the juice into a honey-sweetened, garlicky vinaigrette.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    53/67

    Chicken Fricassée With Lemon Mustard Sauce

    The richly flavored, tangy mustard-laced pan juices from this braised chicken are simmered down and emulsified into a rich, velvety sauce that’ll bring comfort to any cold evening.

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  • Photo by John Kernick
    54/67

    Lemon Buttermilk Ice

    This refreshing granita-like dessert doesn't require an ice cream maker, just a rectangular baking pan, a freezer, and a fork.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    55/67

    Grilled Lemon-Garlic Chicken with Leeks and Potatoes

    Everything for this simple, Spanish-inspired dish gets tossed in the same lemon, garlic, and smoked paprika marinade, then cooked in a grill basket for an easier, faster way to grill dinner.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich
    56/67

    Lemony Yogurt Sauce

    Serve this multipurpose lemony sauce with chicken, lamb, or grilled vegetables.

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  • Malú Alvarez. Food styling: Michelle Gatton. Prop styling: Brian Heiser
    61/67

    Grilled Lemon Shandy

    What's even more refreshing than beer? Beer mixed with the juice of grilled lemons, a touch of simple syrup, and loads of ice.

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  • Photo by Gabriela Herman
    62/67

    Harira

    This Moroccan chickpea and lentil soup features warming spices and a hit of lemon juice.

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  • Photo by Ted Cavanaugh
    67/67

    Preserved Lemons

    If you still have lemons left over after trying all of the recipes we've listed, there's just one move: preserved lemons. Salt ‘em, sugar ’em, and chill them in the fridge.

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