Recipes with lemon - 90 recipes
Lemon is a versatile fruit used in so many kinds of recipes. Using the rind, juice or zest, lemons are found in recipes for drinks and cocktails, to marinate fish, for marmalade and lemon curd or to flavour meat dishes, cakes, tarts Oriental and Indian cuisine recipes.
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Top rated Lemon recipes
LEMON BISCUIT ICE-CREAM- by Jodie
By karenswiel
Crush biscuits, melt marg and stir into biscuits, then press into bottom of dish
- 3/4 Packet Digestive biscuits
- 3 oz marg
- 4 Egg yolks
- 5 oz caster sugar
- Juice of 3 lemons
- Small tub of Rich's cream
Lemon Ice Lollies with Liquorice Sticks
By wendymcc
Put the Water and Sugar into a pan, bring to the boil and leave on the heat for 3 minutes
- 8 Liquorice Sticks
- 450ml Water
- 100g Sugar
- Juice from 1 Large lemon
Pumpkin and cinnamon jam
By smuz90
Lightly sweet, ideal to mix with savoury flavours
- 1kg pumkin, diced
- 1 tsp ground cinnamon
- 300g brown sugar
- 1 lemon
The ultimate makeover: Fish & chips
By hanzvallance
Scrub the potatoes, cut into 1
- 800g unpeeled, even-size Maris Piper or King Edward potatoes
- 2 tbsp olive oil
- For the peas
- 300g frozen garden peas
- 1 tbsp olive oil
- 2 tsp lemon juice
- For the fish
- 650g (approx) skinless haddock, hake or cod fillet from a sustainable source, cut into 4 equal-size pieces
- 50g self-raising flour, plus 1 tbsp
- 50g cornflour
- 1 egg white
- 125ml ice-cold sparkling water
- 1 lemon, cut into wedges
- 600ml sunflower oil, for frying.
Salmon & broccoli cakes
By hanzvallance
vegetable-packed salmon fishcakes, served with a fresh salad
- 500g potatoes, cut into chunks
- 85g broccoli, cut into small florets
- pack of 2 poached salmon fillets
- juice 1 lemon, plus wedges to serve
- small bunch dill, chopped
- 1 tbsp sunflower oil
- 1 tbsp Dijon mustard
Hermitage Roast Potatoes
By dbeneta
Preheat the oven to 425F/190c degrees
- 2 lbs/1kg potatoes, skins on
- 2 cloves garlic (finely chopped)
- 4 sprigs fresh rosemary
- 2 big glugs olive oil
- 2 lemons
- Lots of salt & pepa (shoop)
Lemon sole with Parmesan spinach
By jeves
Preheat the grill to medium
- 8 lemon sole fillets, skinned
- 2 tbsp olive oil
- 300g bag spinach leaves
- 50g Parmesan, grated
- pinch ground nutmeg
- 3 tbsp crème fraîche
- 400g cherry tomatoes on the vine, roasted
Lemon Fried Cod
By wackykitchen, wackykitchen.co.uk
Delicious fresh cold fried in a light and fluffy batter coating
- Cod fillets
- self rising flour
- cornflour
- eggs
- breadcrumbs
- lenonade
- Vinegar
- lemon zest
- Lemon juice
Lemon Drizzle Cake
By Truefubar
Preheat oven to Gas mark 4
- 100g Unsalted butter
- 250g Caster sugar
- 3 Lrg eggs
- 100ml Milk
- 250g Self raising flour
- Pinch salt
- 1 tsp Baking powder
- Zest of 3 lemons
- For Drizzle
- Icing sugar & the juice of the lemons
Fish and potato wedges
By livvycoop
1 Cook the potato wedges according to the pack instructions
- 1kg bag over potato wedges
- 600g (1lb 5oz) cod loin
- 50g (2oz) plain flour, seasoned
- 1 egg
- 175g (6oz) fine white breadcrumbs
- vegetable oil, for frying
- 1 lemon, cut into wedge
Similar lemon recipe collections
More Lemon recipes
-
Lemon Chicken
- 4 Chicken Breasts
- 4 Lemons
- 2g Sugar
- 2g Salt
- Drop Cooking Wine
- Breadcrumbs (enough to cover the chicken)
- 3 tbsp. Custard Powder
- 3 tbsp. Corn flour
- 4 tsp White Pepper
- A Drizzle Orange Juice
-
Fruit Coulis
- 250g Fruit (berries make a very tasty coulis)
- 50g Caster sugar
- Juice of half a Lemon
-
Lemon Drizzle Cake
- LEMON SPONGE
- Grated zest of 2 lemons
- 7oz (200g) butter/margarine
- 3 medium eggs
- 7oz (200g) caster sugar
- 7oz (200g) self-raising flour
- SYRUP
- Juice of 2 lemon
- 2oz (50g) granulated sugar
-
Parma-wrapped lemon sole with new...
- 8 slices Parma ham
- 8 lemon sole fillets, skinned
- 2 tbsp pesto
- 2 lemons, cut into wedges
- 2 tbsp olive oil
- 500g baby new potatoes
- 25g butter
- 4 tbsp crème fraîche
- 1 tbsp fresh dill, chopped
-
Almond, Lemon and Ricotta Tart
- 250g blanched almonds
- 65g plain white flour (or '00' Italian Flour if you can find it)
- Finely grated zest of 7 lemons and the juice of 3 lemons
- 225g unsalted butter at room temperature
- 250g caster sugar
- 6 seperated eggs
- 300g fresh ricotta
-
Pan-fried lemon sole with caper...
- 4 fillets lemon sole
- 2tbsp plain flour, seasoned
- 1tbsp groundnut oil
- 50g (2oz) butter
- 2tbsp nonpareilles (small) capers, rinsed
- 2tbsp flat-leaf parsley, chopped
- squeeze lemon juice
- For the potatoes
- 250g (8oz) new potatoes, halved if large
- 15g (½oz) butter
- 50g (2oz) watercress, stalks removed
- lemon wedges, to serve
-
Rice Pudding
- 1l milk
- 175g pudding rice
- knob of butter
- pinch of salt
- 20g sugar
- squeeze of lemon
-
Sweet Eve Strawberry, Ricotta and...
- 500g ricotta cheese
- 250g mascarpone cheese
- 150g icing sugar
- 4 free range large eggs
- Finely grated zest of 1 lemon
- 4 tbsp candied peel
- A handful of thyme flowers and leaves, chopped
- 200g Sweet Eve strawberries
- Icing sugar for sifting
-
Kale and Chickpea Soup with Lemon
- 1 Tbsp olive oil
- 2 banana shallots (or one onion)
- 1 stick of celery
- 2 stalks of rosemary
- ¼ tsp of chilli flakes
- 1 garlic clove, peeled
- 1 410g tin of chickpeas drained and throughly rinsed
- 200g bag of chopped kale
- 800ml hot stock (a cube or powder is fine – I used a combination of Marigold powder and vegetable stock)
- Juice of half a lemon
- Salt to taste
- TO SERVE
- Paper thin lemon slices
- Grated parmesan cheese (omit if vegan)
- Toasted crusty bread (optional)
-
seafood pasta
- 1 tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, chopped
- 1 tsp paprika
- 400g can of chopped tomatoes
- 1l chicken stock (from a cube is fine)
- 300g spaghetti, roughly broken
- 240g pack frozen seafood mix, defrosted
- handful of parsley leaves, chopped, and lemon wedges to serve
-
Approved byThe Chef Lemon Sponge
- 200g condensed milk
- 140g self raising flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 60 ml melted butter or margarine
- (optional) - 5 tbsp lemon juice
- Juice of TWO lemons
- (optional) - rind of lemons (to be used in mixture)
-
AMERICAN PISTACHIOS WITH GINGER,...
- 250g American pistachios, in shell
- 2 tablespoons rapeseed, groundnut or light olive oil
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cardamom
- Zest 2 large lemons
- 3 tablespoons golden syrup
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