Lemons add fresh and invigorating scents and tastes to recipes. Delicious savory or sweet, they're delightful in everything from drinks to main dishes and desserts. Whether they’re a subtle flavoring, a garnish, or the star of the recipe, lemons often seem to make a dish complete.
Here are 23 recipes that make this citrus fruit pop.
Eat like a Greek with foil pouches filled with oregano, lemon, thinly sliced potatoes, and mild grilled catfish.
This recipe achieves the perfect crust-to-filling ratio—the crust is not too thin, and the filling is a zesty, creamy custard.
A warm, zesty winter cocktail infused with fresh ginger and lemon juice. For extra bite, add dark rum to taste.
Braising is a slow-cooking method that uses liquid and covered heat to keep moisture in the meat. Use a vegetable peeler to remove lemon peel in very thin strips, leaving the bitter white pith behind. Serve this dish alongside Israeli couscous made with a mix of water and fresh lemon juice.
Gluten-free oat flour is the secret ingredient in these lemon-raspberry muffins.
Lemon brings bright, crisp flavor to this healthy dinner for two.
This tart and zesty drink is a refreshing alternative to traditional lemonade.
Adapted from Crème de Colorado (Junior League of Denver, Inc.). Excellent hot and terrific cold, this is a treat for al fresco dining on your patio or in the mountains.
Delicate in flavor but with a texture similar to bread pudding, these individual cakes may be dressed up with any fresh fruit, fruit sauce, or even plain whipped cream.
These chewy and luscious confections are perfect for afternoon tea and make a beautiful addition to any gift plate.
Chilled asparagus blanketed in a creamy sauce—the perfect start to a summer meal. Set out as an appetizer with more blanched vegetables, or accompany with dishes of black olives, cubed feta cheese, fresh figs, and toasted nuts.
Caesar salad is ubiquitous in restaurants, but how many people take the time to make their own at home? Give this gift either solo, with a big hunk of top-quality Parmesan cheese and a rotary grater, or with your favorite homemade croutons.
These irresistible, low-fat morsels are a just-right combination of sweet and tart. Savor each bite with a hot cup of mint tea or a cold glass of milk.
Lemonade is a quintessential liquid refreshment. To cut down on the sharpness, muddle ¼ cup fresh mint leaves and mix them in.
Panko breadcrumbs, found in the Asian food section, give fish a crunchy coating similar to that of fried fish, but without the fat and calories. This recipe combines several heart-healthy ingredients, including fish, nuts, olive oil, garlic, and greens.
Surprisingly, a slow cooker works well for some quick dinners, too; its even temperature is ideal for simmering fish. Serving tip: Accompany with brown basmati rice and a salad of chopped kale tossed with feta, walnuts, olive oil, and lemon juice.
Using a little less sugar than most, this limoncello recipe is addictive as a chilled after-dinner apertif. The recipe uses only the lemon peel, so you can juice the lemons and make lemonade or freeze the juice for later use.
For extra flavor, squeeze fresh lemon juice over the paillards before topping with tomatoes.
Coconut sugar is made from coconut palm tree sap, heated until most of the water evaporates, leaving a soft, rich, crystalline sugar. It imparts a deep golden hue to dishes, as well as delicious flavor. If coconut sugar is unavailable, substitute unrefined cane sugar in this recipe.
This recipe, from Executive Pastry Chef Benjie Puga, is very versatile; any fresh stone fruit can be added to or substituted for the peaches. If you don’t have time to make sorbet, use your favorite purchased lemon sorbet or frozen Greek yogurt.
The tangy, sour flavor of preserved lemons is powerful, so a little goes a long way. Discard the salty lemon pulp and slice the rinds for a variety of uses. They add brightness, salt and depth to tagines, stews, grain salads, dressings, relishes, roasted poultry, seafood, marinades and sauces.
A beautiful and easy first course from chef Brian Malarkey of San Diego's Searsucker restaurant. Look for preserved lemons in gourmet shops and olive bars. The Lemonilla Dressing is also outstanding drizzled over cooked fish or salads.
More often than not, strawberries lack the magical flavor of homegrown, especially if they’ve been shipped from afar. Here’s a way to improve them. Once you have a bowlful, use them wherever you like strawberries—on cereal, in shortcake, over ice cream, in a crepe.
23 zesty lemon recipes from @deliciousliving #lemonrecipes #citrusrecipes
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