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Cooking with lemon - 834 recipes

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More Lemon recipes

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On a hot summer's day, what could be more refreshing than ice-cold frozen lemonade—with a grown-up twist!

  • 12 ounces vodka
  • 12 ounces frozen lemonade concentrate
  • Zest of 1 lemon
  • 24 ounces cold water
  • Lemon slices for garnish
4.4/5 (53 Votes)

Cooking for 2? This is the recipe for you

  • Nonstick cooking spray
  • 1 teaspoon extra virgin olive oil
  • 2 to 3 garlic cloves, minced
  • 8 ounces shrimp, deveined and sliced in half lengthwise
  • 1/2 cup frozen green peas, thawed
  • 1/3 cup carrots, coarsely shredded
  • 1/2 cup reduced sodium chicken broth
  • 1 tablespoon processed light cream cheese
  • 2 cups cooked farfalle (bowtie) pasta, cooked without salt
  • 3 tablespoons Parmesan cheese, grated
  • 1/2 teaspoon fresh lemon rind, grated
  • 1/8 teaspoon salt
  • Fresh ground black pepper to taste
  • Fresh chives, chopped (Optional)
4.4/5 (58 Votes)

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Deliciously light, but very lemony sweet pound cake

  • 2 sticks of I salted butter, 16 tablespoons
  • 1 1/2 cups of cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon of salt
  • 1 1/4 cups of granulated sugar
  • 2 tablespoons of grated lemon peel plus 2 teaspoons of fresh squeezed lemon juice
  • 4 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon of lemon extract
  • Lemon glaze
  • 1 teaspoon of grated lemon
  • 1/4 cup of fresh lemon juice
  • Confectioners sugar to desired consistency
4.4/5 (57 Votes)

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Heat oven to 350°F (325°F for dark or nonstick pan)

  • 1 cup very hot water
  • 1 box (4-serving size) raspberry-flavored gelatin
  • 1 box Betty Crocker® SuperMoist® white cake mix
  • 1/2 cup frozen (thawed) lemonade concentrate
  • 1/4 cup water
  • 1/3 cup vegetable oil
  • 4 egg whites
  • 1 container Betty Crocker® Whipped vanilla frosting
  • 1 cup frozen (thawed) whipped topping
  • 1 1/2 cups fresh raspberries, if desired
  • Lemon peel strips, if desired
4.5/5 (51 Votes)

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The tangy taste of lemon makes this a great addition to any meal

  • Lemon Glaze:
  • 12 Rhodes™ Dinner Rolls, thawed but still cold
  • 1/2 cup sugar
  • grated zest from 3 lemons
  • 1/3 cup butter, melted
  • 2 ounces cream cheese, softened
  • 1 tablespoon fresh lemon juice
  • 1/3 cup powdered sugar
4.6/5 (41 Votes)

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A popular restaurant dish you can now enjoy from the comfort of your own home

  • SCAMPI SAUCE:
  • 5 tablespoons butter
  • 2 tablespoons garlic, crushed
  • 3/4 teaspoon crushed red pepper
  • 1 tablespoons Italian seasoning
  • Black pepper to taste
  • 1 1/2 cups white wine
  • 1 1/2 cups chicken broth
  • WHITE SAUCE:
  • 1 tablespoon butter
  • 2 tablespoons flour
  • 3/4 cup milk, hot
  • ASSEMBLY:
  • 4 chicken breasts, sliced
  • Olive oil
  • Butter
  • 2 lemons, zested and juiced
  • 1/4 cup chicken broth
  • 1 red pepper, sliced (optional)
  • 1 package angel hair pasta, cooked and drained
  • Parmesan
4.4/5 (54 Votes)

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Great side dish for grilled steak, chicken, pork chops, shrimp, fish

  • 1 cup uncooked orzo pasta
  • 1 (14.5 oz) can chicken broth (I used reduced-sodium)
  • 2 cups water
  • 1/2 teaspoon salt
  • 1/2 cup frozen sweet peas
  • 1 tablespoon butter, divided
  • 1 teaspoon olive oil
  • 1 medium clove garlic, minced (1/2 tsp)
  • Grated zest of 1 lemon (1 Tbl)
  • 1 1/2 - 2 tablespoons fresh lemon juice (half a lemon)
  • 1/2 cup whole milk
  • 1/3 cup grated Parmesan cheese
  • 1/4 teaspoon freshly cracked black pepper, or to taste
  • Salt, to taste
4.5/5 (46 Votes)

By

Moist and tender lemon cupcakes with a silky, smooth lemon mousse frosting

  • CUPCAKES:
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 2 whole eggs
  • 1/2 teaspoons vanilla extract
  • 1 tablespoon lemon zest
  • 1 teaspoon baking powder
  • 1/4 teaspoons salt
  • 1 1/3 cup all-purpose flour
  • 1/2 cups milk
  • FROSTING:
  • 1/3 cup heavy cream
  • 1/2 cups butter, softened
  • 1/2 teaspoons vanilla extract
  • 1 tablespoon lemon zest
  • 3 cups powdered sugar
  • 3 tablespoons milk
4.4/5 (53 Votes)

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This recipes from Everyday Rachael Ray magazine and is definitely a keeper in everyone's kitchens

  • FOR THE CRUST:
  • 3 cups frozen (or fresh) raspberries (1 pound)
  • 1 stick plus 6 tablespoons cold unsalted butter, cut into pieces
  • 1/2 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • FOR THE CUSTARD:
  • 3 large eggs
  • 3/4 cups sugar
  • Zest and juice 2 lemons (about 1/4 cup juice)
  • 1/4 cup flour
  • Confectioners’ sugar, for dusting
4.3/5 (60 Votes)

By

In a small saucepan, combine sugar and 1 cup water

  • 1 3/4 cups white sugar
  • 8 cups water
  • 1 1/2 cups lemon juice
4.6/5 (38 Votes)

By

The secret to making these donuts is using a donut pan

  • Lemon Cake Donuts:
  • 1 3⁄4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 ⁄4 teaspoon salt
  • 2 tablespoons lemon juice
  • Zest of 1 lemon
  • 2 tablespoons canola oil
  • 1 ⁄2 cup sugar
  • 1 cup milk
  • Raspberry Glaze:
  • 1 1⁄2 cups powdered sugar
  • 3 ⁄4 cup fresh raspberries, mashed and strained for juice
  • 1 tablespoon lemon juice
  • Sprinkles
4.2/5 (51 Votes)

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It is best to prepare the lemon cream in advance

  • CAKE:
  • 3/4 cup cake flour
  • 1/3 cup milk
  • 2 egg whites
  • 3/4 teaspoon vanilla extract
  • 1/2 cup + 4 teaspoons sugar
  • 1 1/3 teaspoons baking powder
  • 1/3 teaspoon salt
  • 1/2 stick unsalted butter
  • WHITE CHOCOLATE FILLING:
  • 42 grams white chocolate, chopped
  • 1/2 cup heavy cream
  • LEMON CREAM:
  • 1/2 cup sugar
  • Zest of 1 1/2 lemons, finely chopped
  • 2 large eggs
  • 3/8 cup freshly squeezed lemon juice
  • 10 1/2 tablespoons unsalted butter, diced and softened
4.5/5 (45 Votes)

Any burning questions? Our chefs answer!

Lemon White chocolate Strawberry Layer Cake Frozen Vodka Lemonade Cocktail