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Recipes with lemon - 90 recipes

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Boil in the potatoes and garlic in salted water for 15 minutes or until tender

  • For the fish:
  • 2 Sea Bream fillets, pin-boned
  • 2 discs lemon parsley butter (Recipes/Extras)
  • 2tbsps white wine
  • 1tbsp capers
  • salt
  • freshly ground pepper
  • For the asparagus and potatoes:
  • 250g new potatoes
  • 1/2 lemon, chopped
  • bunch asparagus, trimmed
  • a few sprigs of thyme
  • 25g butter
  • drizzle olive oil
  • 1 garlic clove, peeled but left whole
2.5/5 (51 Votes)

By

Preheat oven to 180 Degrees C (160 Fan/Gas 4)

  • 2 Medium Rainbow Trout (gutted, cleaned, leaving heads and tails on)
  • Finely Grated Zest and Juice of 1 Lemon
  • 1 Tbsp Olive Oil
  • 2 Tbsp Fresh Parsley (chopped) + extra to garnish
  • Pinch of Ground Black Pepper
  • 25g/1oz Pine Nuts
2.9/5 (36 Votes)

By

Heat oil in a large frying pan over medium-high heat

  • 2 tablespoons olive oil
  • 1/2 medium yellow onion, finely chopped
  • 3 medium garlic cloves, thinly sliced
  • 1 1/2 pounds boneless skinless chicken meat, large dice
  • 1 1/2 cups quartered artichoke hearts (canned or jarred - not frozen)
  • 2/3 cup dry white wine
  • 1/3 cup water
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 cup lightly packed thinly sliced basil leaves
  • 1 teaspoon lemon zest
2.9/5 (16 Votes)

By

Place each chicken breast between 2 sheets of clingfilm and, with a rolling pin, flatten into large escalopes 1cm t...

  • 4 chicken breasts
  • 2 tbs English mustard
  • 3 tbs thick, runny honey
  • grated zest and juice of 1 lemon
  • 150g breadcrumbs
  • 4 tbs olive oil
  • 55g butter
  • 2 tbs finely chopped parsley
2.8/5 (6 Votes)

By

- Mix all the ingredients in a water tight container

  • Juice of 4 lemons
  • 75ml of sugar
  • 750ml of water
  • 5 ml fresh ginger, grated
2.8/5 (11 Votes)

By

- Mix all the ingredients in a water tight container

  • Juice of 4 lemons
  • 75ml of sugar
  • 750ml of water
  • 5 ml fresh ginger, grated
2.8/5 (11 Votes)

By

Preheat the oven to 180C/350F/Gas 4

  • 150g/5½oz butter, melted, plus extra for greasing
  • 300g/10½oz digestive biscuits, crushed
  • 1 vanilla pod, seeds scraped out
  • 1 lemon, zest and juice
  • 200g/7oz caster sugar
  • 50g/1¾oz cornflour
  • 850g/1lb 4oz full-fat cream cheese
  • 375ml/13fl oz double cream
  • 4 large free-range eggs
2.7/5 (96 Votes)

By

Heat oven to 180C/fan 160C/gas 4

  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 eggs
  • finely grated zest 1 lemon
  • 225g self-raising flour
  • For the drizzle topping
  • juice 1½ lemons
  • 85g caster sugar
2.7/5 (54 Votes)

By

Stir the melted butter into the crushed biscuits

  • 300g ginger snap biscuits crushed
  • 125g butter melted
  • 5 lemons juice and zest
  • 397g tin of condensed milk
  • 300ml double cream
  • Raspberries and strawberries to serve
2.6/5 (78 Votes)

By

Bake a batch of these buttery little French cakes to have with a cup of tea or coffee

  • 2 free-range eggs
  • 100g/3½oz caster sugar
  • 100g/3½oz plain flour, plus extra for dusting
  • 1 lemon, juice and zest
  • ¾ tsp baking powder
  • 100g/3½oz butter, melted and cooled slightly, plus extra for greasing
2.6/5 (14 Votes)

By

Grate the zest from the lemon

  • 250 grams of butter
  • 250 grams of sugar
  • 4 eggs
  • 340 grams of plain flour
  • 1 teaspoon of baking powder
  • 1 lemon
2.6/5 (14 Votes)

By

Preheat oven to 180oC. Grease the cake tin with butter

  • 340g butter
  • 225g cream cheese
  • 500g sugar
  • 2 1/2 tp vanilla extract
  • grated lemon zest
  • 6 eggs
  • 390g self-raising flour
  • 1tp baking powder
  • 1/4 tp baking soda
  • 1/2 tp salt.
2.6/5 (5 Votes)

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Cream cheese cake Sea Bream with Lemon Roasted Asparagus and New Potatoes