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Add berries, meringue, or a sweet pastry shell to this traditional lemon pudding recipe for an impressive, delicious dessert in under an hour.
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Fresh raspberries, paired with plenty of lemony flavor, make for an awesome summertime cupcake! This recipe makes a lot of frosting but you can freeze it easily.
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From supermarket aisles to those backlight bakery cases in every diner across the country, lemon poppy-seed muffins are ubiquitous, and easy to love Buttery and soft, tart and sweet, they are soothing in their simplicity, while seeds add just a bit of crunch This version gets a healthy dose of lemony tang thanks to an ample amount of grated zest and a zippy lemon-juice glaze
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Light, yet full of flavor, this pesto is perfect tossed with hot spaghetti for a quick dinner.
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An icy treat for a warm summer evening, this granita gets an unexpected boost from the bold flavor of rosemary. You can put the hot lemon mixture directly into the freezer rather than chilling it first, but the freezing time will be longer.
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Served cold, this refreshing chicken and pasta salad has a lemony basil dressing and baby spinach leaves.
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Delicious lemon poppy scones that happen to be vegan. Note, this recipe can be changed up quite easily. And the proportions are pretty forgiving, too.
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Updated classic butter cookies with bright citrus flavor and a sweet orange glaze.
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Tart, fresh marinade livens up simple grilled chicken.
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This version of Linzer cookies uses a hazelnut dough and lemon marmalade. Substitute orange marmalade or your favorite jam, if you like.
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A whole chicken is rubbed inside and out with herbs, then baked with a drizzle of lemon and olive oil for a light Italian dish.
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I was going to call this a barley salad with parsley, dill and hazelnuts, but it is really a parsley salad, like a Middle Eastern tabbouleh The relatively small amount of barley contributes substance and a wonderful chewy texture, as do the hazelnuts I prefer it on the lemony side so I use 3 tablespoons lemon juice, but I’ve given you a range.