Angel hair pasta, also called capellini, served with shrimp and a lemon cream sauce with herbs and parmesan.
Creamy artichoke dip made with artichoke hearts, Parmesan cheese, lemon, parsley, garlic, and cream cheese.
An easy version of the classic Greek avgolemono soup of chicken with rice or orzo pasta finished with egg and lemon.
Homemade limoncello. A favorite Italian digestif, rich as custard and strong enough to knock you down. Everclear infused with plenty of lemon zest then swirled together with milk, sugar, and vanilla.
A gluten-free, light and airy lemon cake make with almond flour, eggs, and sugar.
Like lemon bars? Try this delicious lemon bars recipe with candied ginger in the shortbread crust.
Lemon loaf cake with touches of cardamom and honey, with lemon, sugar, and honey glaze.
Honey and lemon tea, perfect for soothing a cold.
Preserved lemons recipe. Many Moroccan and Middle Eastern recipes call for preserved lemons, lemons that have been pickled in salt and their own juices.
Delicious fine crumb pound cake with butter, eggs, ricotta cheese, sugar, flour, lemon zest, and blueberries.
Light and fluffly lemon ginger muffins, with fresh ginger and lemon zest, and a lemon juice sugar glaze.
Perfect poppy seed muffins with lemon zest and a sugar lemon glaze.
Positively scrumptious lemon tart with lemon curd, candied lemon peel, and an almond-hinted shortbread crust.
Simple risotto made with arborio rice, onion, meyer lemon zest and juice, white wine, oregano, topped with toasted pine nuts and Parmesan.
Intensely lemony, this crisp Meyer lemon sorbet is like making lemonade with a detour through the ice cream maker.
Old fashioned pink lemonade with fresh squeezed lemon juice, simple syrup of sugar and water, and cranberry juice for color.
Everybody knows how to make lemonade, right? Squeeze some lemons, add sugar and water. But how to make lemonade so that it tastes right everytime? Here's a surefire method.