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Cooking with lemon - 833 recipes

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More Lemon recipes

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Preheat oven to 350 degrees and grease and flour a 9x5x3-inch loaf pan

  • LEMON–SUGAR DRIZZLE:
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups all–purpose flour (I like to use unbleached flour)
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 cup sour cream
  • 2 Tbsp. lemon juice
  • 2 tsp. lemon extract
  • 1-2 Tbsp. grated lemon peel (the more you use, the more lemony the flavor)
  • 1 cup sliced almonds
  • 3 Tbsp. lemon juice
  • 1/4 cup sugar
  • LEMON GLAZE:
  • 1 cup powdered sugar
  • 1 Tbsp. melted butter
  • 2 Tbsp. lemon juice
  • 1/8 –1/4 cup sliced almonds
4.4/5 (38 Votes)

By

See Video at: http://cooking

  • 4 lemons
  • 1 pound linguine or spaghetti
  • 4 tablespoons extra-virgin olive oil, more for drizzling
  • 1 teaspoon kosher salt, more as needed
  • Pinch of sugar
  • 3 tablespoons unsalted butter
  • 3/4 teaspoon chile flakes, more to taste
  • 2/3 cup Parmigiano-Reggiano cheese, more to taste
  • Black pepper, as needed
  • 1/2 cup celery leaves, coarsely chopped (optional)
  • 1/3 cup parsley, coarsely chopped (optional)
  • Flaky sea salt, for garnish
3.9/5 (26 Votes)

By

This roast chicken is beyond easy to make and comes out very moist

  • 1 4 lb. Chicken
  • 1 Lemon
  • Fresh Herbs
  • Butter
  • Salt
  • Pepper
4.7/5 (10 Votes)

By

No oven? or too hot to cook? These lemon drop cookies are fresh, lemony and delicious

  • 2 cups finely crushed shortbread cookies
  • 1 cup powdered sugar
  • 1/2 cup almonds, toasted and finely chopped
  • 1/2 cup plus 1/2 cup finely crushed lemon drops, divided
  • 2 tablespoons milk
  • 2 tablespoons light-color corn syrup
  • 2 tablespoons butter, melted
4.7/5 (9 Votes)

By

These light, flavorful bars use white whole wheat flour, which contains all the nutrition of regular whole-grain fl...

  • Cooking Spray
  • 1 1/3 Cups White Whole-Wheat Flour
  • 2 Servings (2/3c.) Vanilla Protein Powder
  • 2/3 Cup Sugar
  • 2 Tablespoons Poppy Seeds
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoons Baking Soda
  • 1/2 Teaspoon Salt
  • 2 Tablespoons Lemon Zest
  • 1 1/2 cup (12 oz.) Nonfat Plain Greek Yogurt
  • 3/4 Cup Unsweetened Applesauce
  • 1 Tablespoon Canola Oil
  • 2 1/2 Teaspoons Lemon Extract
  • 2 Eggs
4.7/5 (9 Votes)

By

Combine cornstarch,salt and pepper

  • 4 chicken breast (cut into bite size pieces)
  • 1/2 c cornstarch
  • 2/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 c water
  • 4 egg yolks,beaten
  • 2 c cooking oil
  • green onion,sliced
  • lemon sauce***
  • 1 1/2 c water
  • 1/2 c lemon juice
  • 3 tbsp br sugar
  • 3 tbsp cornstarch
  • 3 tbsp honey
  • 2 tsp chicken bouillion powder
  • 1/4 tsp ginger,more if desired
4.7/5 (10 Votes)

By

Make the most of fresh and in-season veggies, such as zucchini and summer squash, in this pretty galette

  • 2 medium zucchini and/or yellow summer squash, thinly sliced (2 1/2 cups)
  • Salt
  • 1/2 15 ounce packagerolled refrigerated unbaked piecrust
  • 3/4 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 2 teaspoons finely shredded lemon peel
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 egg yolk
4.3/5 (12 Votes)

By

To make PIE: Mix sugar and corn starch in a saucepan

  • PIE:
  • 1-1/2 cups sugar
  • 1/3 cup Argo® or Kingsford's® Corn Starch
  • 2 cups water
  • 5 egg yolks, lightly beaten
  • 1/2 cup lemon juice
  • 1 tablespoon freshly grated lemon peel
  • 2 tablespoons butter OR margarine
  • 1 (9-inch) baked deep dish pie crust
  • MERINGUE:
  • 5 egg whites
  • 1/2 cup sugar
  • 1 teaspoon Argo® or Kingsford's® Corn Starch
4.7/5 (9 Votes)

By

lemon instant pudding and lemon-lime soda make this a very moist and delicious cake

  • Glaze:
  • 1 (18.25 ounce) package lemon cake mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 3/4 cup vegetable oil
  • 4 eggs
  • 1 cup lemon-lime flavored carbonated beverage
  • 10-inch Bundt pan
  • 1 cup confectioners' sugar
  • 1 tbsp milk
  • 1 tsp lemon extract
4.4/5 (28 Votes)

By

This is the best cake EVER! Tangy, sweet and ow so moist!

  • 5 large egg whites/ plus one whole egg
  • 1 cup whole milk
  • 1 vanilla pod seeds removed
  • 3 cups of plain flour
  • 2 cups caster sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • 1 tsp salt
  • 170 g unsalted butter cut into cubes
  • Vanilla Bean Frosting-
  • 375 grams unsalted butter softened
  • 3 cups sifted powdered sugar
  • Milk (average 3-4 tbsp maybe more)
  • 1 vanilla bean seeds removed (or tbsp of vanilla extract)
  • 1-2 tsp of salt (this is all about the seasoning so test and add salt when needed)
  • Your favourite Lemon curd (My secret lemon curd recipe On the blog now!)
  • Meringue kiss ( recipe on www.coffeeandsalt.com)
4.6/5 (13 Votes)

By

These lemon bars are made with freshly squeezed lemons to make a wonderfully light and delicious dessert

  • CRUST:
  • 1/2 pound butter, room temperature
  • 1/2 cup granulated sugar
  • 2 cups all purpose flour
  • Pinch of kosher salt
  • FILLING:
  • 6 large eggs, room temperature
  • 3 cups granulated sugar
  • 3 tablespoons grated lemon zest
  • 1 cup fresh lemon juice
  • 1 cup flour
  • Powdered sugar
4.4/5 (33 Votes)

By

We love the elegant simplicity of lemon chiffon pie but found the gelatin used in most recipes difficult to work wi...

  • CRUST:
  • 9 whole graham crackers
  • 3 tablespoons sugar
  • 1/8 teaspoon salt
  • 5 tablespoons unsalted butter, melted
  • FILLING:
  • 1 teaspoon unflavored gelatin
  • 4 tablespoons water
  • 5 large eggs (2 whole, 3 separated)
  • 1 1/4 cups sugar
  • 1 tablespoon cornstarch
  • 1 /u8 teaspoon salt
  • 1 tablespoon grated lemon zest
  • 3/4 cup lemon juice, about 4 lemons
  • 1/4 cup heavy cream
  • 4 ounces cream cheese, cut into 1/2 inch pieces
4.5/5 (24 Votes)

Any burning questions? Our chefs answer!

Lemon Chiffon Pie Lemon Almond Bread