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LEMONS

Putting this cookbook together for when all my lemons come ripe!!! I'm planning ahead!!
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A good, old fashioned lemon pie!

Recipe #8264

One of our favourite summertime drinks.

Recipe #210661

This recipe came over with my grandmother from England. It is great as a spread on toast, or use for filling in frozen pre-baked tart shells....top with whipped cream for a quick and easy dessert for unexpected guests.

Recipe #103796

Lemon and asparagus are a classic combination and there are many versions here on the site. In this version, the lemons are roasted along with the asparagus allowing them to caramelize releasing a wonderful tangy-sweet accent to the asparagus stalks. Even better, this heart healthy dish skips the butter and gently uses extra virgin olive oil and fresh herbs. The recipe easily doubles or triples for a larger group.

Recipe #189611

1 Reviews |  By Marie

This is very much like Key Lime Pie beause of the similarity of ingredients and no baking time. Great taste and texture. From Taste of Home Magazine. Make ahead - refrigeration time is 3 to 4 hours before serving.

Recipe #50047

A crunchy-style cookie, that is so rich, buttery and lemony. (Note: plan ahead, the dough needs to be refrigerated for 2 or more hours).

Recipe #79158

Yummy little lemony cookies. Perfect for the holidays. Posted on the Fine Cooking forums. Yield is approximate (I didn't count when I made these)

Recipe #106458

This recipe came from my Grandmother. I've been making it for several years now. Usually at Christmas, I don't really know why...they would be good any time of year.

Recipe #117147

49 Reviews |  By LAURIE

Oh so simple soup, great way to use up leftover chicken or get a ready cooked on in the grocery store. Has a light, lemony flavor. Posted for the Zaar World Tour 2005 to Greece.

Recipe #139902

Quick and easy side dish.

Recipe #122842

24 Reviews |  By Bev

This recipe can be prepared in 45 minutes or less. Serve this tangy treat with biscuits, toast, or scones. Or use it as a dessert dip or spread between the layers of a cake. From Gourmet, 1999. Also, to be used with my recipe for Recipe #212709 or Recipe #46377!

Recipe #46378

Light and fresh - perfect for Mother's Day or a spring brunch.

Recipe #61829

This recipe makes about 7-8 salmon cakes, so you might want to double the recipe and the aioli as well. If you are serving these as a brunch to guests, then serve the salmon cakes on a platter lined with mixed greens and drizzled with the aioli on top or on the side, or just serve them on a plate...which ever way you choose to serve them they are delicious!

Recipe #136361

Saw this today, thought was interesting, TRUE! Added this to list "To Do" Lemon...ricotta...delicious too, HOPE you will be first to review!

Recipe #166218

This is a delightful danish-like dessert! I've been making this since I was single (in fact it mighta been what help me land my man!)

Recipe #124805

An instant hit! 1/2 the fat of the chinese restaurant versions. This comes from Betty Crocker's Best Chicken Recipes. You won't have any leftovers!

Recipe #194890

2 Reviews |  By Geema

This is a speciality of the State Street Inn Bed and Breakfast in Hood River, Oregon. I can't wait to make this for our next overnight guests.

Recipe #180886

12 Reviews |  By Derf

Melt in your mouth, tangy lemon taste. Hard to resist!! Freezes well I've never made these with the poppy seeds, only with the lemon rind, we love it, nice tangy taste and melt in your mouth. They have become a traditional Christmas item paired with the traditional shortbread.

Recipe #13801

Nice and lemony, this cake tastes wonderful! Original recipe from the Land O'Lakes website.

Recipe #115946

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