A lemon inspired collection of savory and sweet recipes featuring this tangy yellow fruit. The brightness as an ingredient will make any dish pop with flavor!
It’s time to add some vibrancy to our dishes for instant brightness and zip! This lemon recipes roundup gives a few tasty ideas to try. This simple ingredient is so versatile and can add a layer of excitement to your cooking.
What to make with lemons
Grab some lemons and let’s start cooking!
Are you a fan of a baked treat and coffee in the morning? These whole wheat blueberry scones with lemon glaze recipe are the perfect healthier morning pastry. Each crumbly scone is packed with ripe fruit and yogurt.
You are going to love this light, fresh and healthy grilled salmon Greek salad recipe. Crisp vegetables are tossed in a tangy lemon basil dressing and topped with flaky salmon.
This dish is the ultimate one pan comfort food recipe to make for your loved ones! The chicken is roasted with lemon, herbs, and vegetables for tender and juicy meat with crispy skin.
Looking to add a little gourmet flair to your week? This pan seared scallops with lemon caper pasta is tossed with a citrus white wine sauce and tomatoes.
A classic Italian chicken recipe meant for sharing! Chicken piccata with lemon caper sauce is a fast and easy meal. Lightly breaded pan fried chicken is simmered in a tangy sauce.
Dinner doesn’t get any easier than this! This one-pot meal lemon chicken with potatoes and green beans is cooked in a delicious pan sauce.
If you like Meditteranean flavors, this spiced lemon chicken is incredibly tasty and easy! Fresh herbs, blistered tomatoes, and lemon add robust and fresh flavors to each bite.
Meyer lemons are in season, and it’s time to use them! This whole wheat lemon chia seed yogurt cake packs nutritious and flavorful ingredients into each bite.
Need a healthier cupcake recipe? This recipe turns fresh strawberry, and a whole wheat cupcake into a zesty springtime treat!
#10) Raspberry Lemon Bars
These sweet, tangy and decadent raspberry lemon bars showcase the flavors of spring. The crisp crust delivers a delicious tangy raspberry lemon custard in each bite.
BONUS) Lemon Ginger Mint Tea
Are you feeling under the weather? Then you need a hot cup of tea to get rejuvenated. This ginger lemon and mint tea is a refreshing beverage any time of the day.
How To Use lemons in Cooking
Lemons can serve as the star of a recipe or an unsung hero to subtly brighten a dish. I always have lemons in my pantry because it’s so useful and healthy.
- Nutrition: Lemons are a low-calorie fruit that contains very high levels of vitamin C. The natural ascorbic acid can even be added to other fruits and vegetables to prevent discoloration (like avocados) when exposed to air and oxygen. The benefits of vitamin C help to fight infections and boost your immune system. The acid can also help with the digestion of foods. To receive the maximum benefits, use lemon juice that has not been heated before consumption. Add a squeeze to cold tea or water, or in salads or on meat.
- Flavor: The tartness of lemons comes from the citric acid in the juice, giving that characteristic strong pucker. Don’t waste the peel! I always use a handheld zester to scrape the skin for sauces, dressing or on top as a garnish. The lemon flavors contain essential oils to add depth to your recipes. The white pith provides a bitter flavor, so it’s not used as much in cooking unless part of whole slices. The juice can instantly balance sweet flavors and brightens the taste of savory flavors. Squeeze some juice for lemonade, add some punch to a dressing, sauce or dessert. Small amounts of acid serve as natural flavor enhancers. You can roast large slices of lemons to mellow out the acidity and get an incredible citrus flavor to add to foods like roasted chicken.
- Variety: The most common variety found year-round at markets are Eureka or Lisbon lemons. They have a sunshine yellow peel, thick pith, and are relatively large. Meyer lemons are only available in the winter and early spring, December to May. They have a sweeter and mildly acidic flavor, thinner skin, smaller in size and darker flesh. Their taste profile is a cross between a lemon and mandarin orange. In most cases, you can substitute the varietals for each other, but you should adjust for the higher acidity in the Eureka/Lisbon lemons.