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.

March 15, 2021

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?

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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