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Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Chicken breasts are marinated in lemon, olive oil, garlic and rosemary, dusted with flour and seared, then simmered with cherry tomatoes and white wine until the tomatoes slump into a sauce.
A baked meringue shell holds a microwave-thickened lemon filling lightened with whipped cream, topped with more whipped cream and chilled until the crust softens.
American biscuits made with cold shredded butter folded through the flour, studded with fresh blueberries, layered by repeated folding, and finished with a lemon juice glaze.
Skin-on chicken breasts bake in a dish of olive oil, garlic, white wine, lemon, oregano and thyme with lemon wedges tucked around them, then rest in their pan juices.
Chicken breasts seasoned with homemade lemon pepper, shredded into a lemony broth with onion, carrots, celery, turmeric and herbs, served over orzo with garlic butter bread.
A self-saucing lemon dessert where a milk and lemon zest batter bakes beneath a hot lemon juice and cornstarch layer that settles into custard. Fresh lemon slices bake on top and powdered sugar dusts the golden surface.
Lemon cupcakes made by rubbing lemon zest into the sugar before mixing the batter with sour cream, lemon juice and oil, baked until springy. A lemon cream cheese and butter frosting goes on once they are completely cool.
Marinated pan-fried chicken and lemony farro tossed with bell peppers, cucumber, red onion, cherry tomatoes and corn in a mustard honey lemon dressing.
Orzo pasta simmered in vegetable or chicken broth, listed with butter, garlic, lemon, Parmesan and parsley; the source method covers only the cooking of the orzo itself.
Bone-in chicken legs rubbed with paprika, cumin, thyme, oregano and chicken powder, roasted over onion wedges and smashed garlic and finished at high heat with lemon slices.
Layers of shortbread cookies and a stiff lemon cream made with lemon juice, zest and pudding powder soften in the fridge into a sliceable no-bake cake. Extra zest over the top keeps the finish bright.
A buttery pecan crust supports three chilled layers: sweetened lemon cream cheese, tangy lemon pudding and softly whipped cream. The dessert slices cleanly after a short chill and stays cool and creamy.
Short, tender cookies made with butter, powdered sugar, lemon zest and juice, rolled into balls, baked until the edges turn lightly golden and dusted with more powdered sugar.
This no-bake lemon meringue cheesecake has a ginger and digestive biscuit base, a creamy white chocolate and lemon filling and a blowtorched meringue topping. You’ll need a 8in springform cake tin, a sugar thermometer and a cook’s blowtorch for this recipe.
A crisp shortcrust case holds a sharp lemon filling thickened with cornflour and egg yolks, crowned with a high, glossy meringue. The pie is best eaten still fractionally warm, when the meringue is crisp outside and soft within.
A graham cracker crust holds a tart, glossy lemon filling made with yolks, lemon zest and juice, chilled until firmly set. Swiss-style meringue is piled into peaks over the top and torched to a toasted finish.
A lemon-juice and zest batter cooks into tall, golden pancakes with a gentle tang from the milk curdled by the citrus. The short stack is best eaten warm, straight off the griddle.
Chicken breast halves coated in panko, Pecorino Romano, lemon zest and garlic powder, seared until crisp and served in a cream, broth and lemon sauce made in the same pan.
Chicken wings coated in mustard and lemon pepper, dredged in a seasoned flour mixture, baked until crisp on a rack, and tossed in buffalo sauce with more lemon pepper.
Chicken wings marinated with lemon pepper seasoning, mustard and egg, dredged in flour and cornstarch, fried, and tossed in a lemon butter sauce with honey and parsley.
Lemon-pepper-seasoned chicken thighs are seared until golden, then finished in the oven in a brown butter sauce with garlic, chicken broth and lemon juice. The nutty butter and citrus keep the pan sauce rich but sharp.
AmericanDinner, Main Course25 minServes 4145 kcalGluten-freeEgg-freeDiabeticRenal
A creamy lemon and cream cheese filling baked in a par-baked crust until just set with a slight jiggle, chilled firm and topped with whipped cream and lemon zest.
A flourless-feel layer cake of ground pistachio, almond flour and oat flour with lemon and yogurt, filled with lemon frosting and strawberry jam and topped with fresh strawberries.