10+ Lemon Recipes You’ll Love to Try Today

Lemons just have a way of making food pop, don’t they? They’re bright, fresh, and add a special touch to so many dishes.

Whether you’re in the mood for something sweet or craving something savory, lemons bring a unique flavor that can instantly brighten up your meal.

Lemon recipes are awesome because you get that tangy, refreshing taste that works in all kinds of food. You can squeeze them into snacks, main dishes, or desserts—really, whatever you’re feeling.

1) 5-Ingredient Lemon Bars

Lemon bars are one of those desserts that look fancy but are super easy to whip up. With only five ingredients, you can throw them together in no time.

You get this perfect mix of tangy lemon and sweet, buttery crust. Start with a simple crust—just flour and butter.

Then, whisk eggs, sugar, lemon juice, and zest for the filling. Once you bake everything, you end up with a soft, zingy treat that’s hard to resist.

If you want to try them, check out the recipe at Gimme Some Oven.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 3/4 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. Mix flour and butter for the crust, then press it into a baking pan.
3. Bake the crust for 15-20 minutes until it’s lightly golden.
4. Whisk eggs, sugar, lemon juice, and zest until smooth.
5. Pour the filling over the baked crust.
6. Bake for 20-25 minutes until the filling sets.
7. Let them cool before you cut into bars.

2) Lemon-Turmeric Crinkle Cookies

These cookies are like sunshine in a bite—bright lemon flavor with a hint of warm turmeric. Cream cheese and olive oil make them soft and just a little tangy.

Turmeric gives the cookies a pretty golden color and a subtle earthy note, but don’t worry, it doesn’t overpower the lemon. When you bake them, the tops crackle and look so inviting.

They’re a fun twist if you want something different from the usual lemon cookie. You probably have everything you need already.

Great for sharing or just eating with a cup of tea.

Ingredients

• 3/4 cup white sugar
• 2 tablespoons lemon zest
• 3 tablespoons olive oil
• 1/2 teaspoon ground turmeric
• 4 ounces cream cheese
• 2/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Mix olive oil and turmeric in a bowl and let it sit for 30 seconds.
3. Add cream cheese and sugar, then beat until smooth.
4. Stir in the lemon zest.
5. Combine flour, baking powder, and salt.
6. Gradually add dry ingredients to the wet mixture until just combined.
7. Roll dough into balls and place them on a baking sheet.
8. Bake for 12-15 minutes until the edges set and tops crackle.
9. Cool on a wire rack before serving.

You can find more details at Lemon-Turmeric Crinkle Cookies recipe.

3) Lemon Ricotta Pancakes

These pancakes are soft, fluffy, and packed with lemony goodness. Lemon juice and zest bring a fresh flavor that’s just right—not too much.

Ricotta cheese in the batter keeps them tender and creamy. They’re easy enough for a lazy weekend breakfast.

Serve them warm with maple syrup or a pile of fresh fruit. You can mix the batter quickly, and each batch cooks in just a few minutes.

You’ll probably want to eat them right off the skillet.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, separated
• 3/4 cup whole milk
• 1/4 cup fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 cup ricotta cheese
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

Cooking Instructions

1. Whisk flour, baking powder, baking soda, and salt in a bowl.
2. In another bowl, beat egg yolks with milk, lemon juice, lemon zest, ricotta, melted butter, and vanilla.
3. Stir wet ingredients into the dry until just mixed.
4. Beat egg whites until stiff, then gently fold them in.
5. Heat a non-stick skillet over medium heat (about 350°F / 175°C).
6. Pour batter to form pancakes and cook 2-3 minutes per side until golden.
7. Serve immediately with syrup or fruit.

4) Lemon-Garlic Linguine

Lemon-Garlic Linguine is the kind of meal you throw together when you want something fresh but don’t want to spend hours in the kitchen. It’s ready in about 20 minutes.

Lemon and butter come together with a hit of garlic—simple, but so good. Cook the linguine until it’s just right.

Melt butter, sauté garlic, and add lemon juice and zest. Toss the pasta in the sauce, and if you’re feeling it, sprinkle on some black pepper and Parmesan.

It works as a quick dinner or as a side with grilled chicken or fish.

Ingredients:

• 1 pound linguine
• 8 tablespoons unsalted butter
• 3 garlic cloves, peeled
• 1 large lemon (juice and zest)
• Salt
• Black pepper
• Grated Parmesan (optional)

Cooking Instructions:

1. Boil salted water and cook linguine until al dente.
2. Melt butter in a pan over medium heat.
3. Add garlic and sauté until fragrant but not browned.
4. Stir in lemon juice and zest.
5. Drain pasta and toss it in the butter sauce.
6. Season with salt and black pepper to taste.
7. Serve with grated Parmesan if you want.

5) One-Pot Chicken and Rice with Lemon

This chicken and rice dish is a weeknight lifesaver—everything cooks together in one pot. Lemon slices and herbs give the chicken and rice a bright, fresh flavor.

The chicken gets nice and tender, and the rice soaks up all the lemony goodness. Sometimes, caramelized lemon slices add a sweet note that balances the savory flavors.

You can play around with spices like oregano, paprika, or crushed red pepper. Cooking it all in one pan means the flavors really come together.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 cup long-grain rice
• 2 lemons (thinly sliced)
• 2 cups chicken broth
• 2 tsp dried oregano
• 1 tsp paprika
• Salt and black pepper
• 2 tbsp olive oil

Cooking Instructions

1. Heat olive oil in a large pot over medium heat.
2. Season chicken with salt, pepper, oregano, and paprika. Sear skin side down until browned.
3. Flip chicken and add lemon slices around it.
4. Pour in chicken broth and add rice. Stir gently.
5. Cover and simmer on low heat for 25-30 minutes until rice is cooked and chicken is done (165°F or 74°C inside).
6. Remove from heat and let rest 5 minutes before serving.

If you want to try a different version, check out this one-pot chicken and rice with caramelized lemon recipe.

6) Meyer Lemon Focaccia

Meyer Lemon Focaccia is a playful riff on the classic bread. Thin slices of sweet Meyer lemons and fresh rosemary go right on top.

That gentle tartness mixes with the salty, crispy crust in the best way. It’s perfect for snacking or serving with dinner.

This bread doesn’t need a ton of kneading, which is always a win. Olive oil gives it a rich flavor, and a sprinkle of sea salt on top adds crunch.

Ingredients

• 3 ½ cups all-purpose flour
• 1 packet active dry yeast
• 1 ½ cups warm water
• 2 tablespoons olive oil, plus extra for drizzling
• 1 teaspoon salt
• 1 Meyer lemon, thinly sliced
• Fresh rosemary sprigs
• Coarse sea salt for topping

Cooking Instructions

1. Mix warm water and yeast in a bowl and let it sit for 5 minutes.
2. Add flour, olive oil, and salt. Stir until it comes together.
3. Cover and let the dough rise for 45 minutes to 1 hour.
4. Preheat oven to 425°F (220°C).
5. Spread dough on a baking sheet and drizzle with olive oil.
6. Arrange lemon slices and rosemary on top, then sprinkle sea salt.
7. Bake for 20-25 minutes until golden brown.
8. Let it cool a few minutes before slicing.

7) Lemon Olive Oil Banana Bread

Here’s banana bread with a zesty twist. Lemon and olive oil make it bright and moist, but not overly sweet.

Mash up bananas, mix in olive oil, lemon zest, and a bit of yogurt for softness. Lemon brings a zing that balances the banana’s natural sweetness.

Olive oil keeps the loaf light, and you only need one bowl to mix everything. It’s simple, and you’ll probably want to bake it again.

Great for breakfast or as a snack when you need a little pick-me-up.

Ingredients

• 1/3 cup olive oil
• 3 ripe bananas, mashed
• 2 large eggs
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup plain yogurt
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 1/2 cup sugar

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, whisk olive oil, eggs, bananas, yogurt, lemon zest, and vanilla.
3. In another bowl, mix flour, baking soda, salt, and sugar.
4. Add dry ingredients to the wet mixture and stir until just combined.
5. Pour the batter into a greased loaf pan.
6. Bake for 50-60 minutes, or until a toothpick comes out clean.
7. Let the bread cool before slicing.

Try this recipe for a treat that’s easy and a little unexpected. For more, check out the Lemony Olive Oil Banana Bread Recipe.

8) Roasted Lemon Chutney

Roasted lemon chutney brings a deep, almost smoky flavor that you just can’t get from raw lemons. Start by slicing lemons thin and tossing them with a bit of olive oil.

Roast those lemon slices at 400°F (205°C) for about 20 to 25 minutes. Flip them here and there so they brown evenly and get just soft enough.

Once they cool a bit, toss the roasted lemons into a food processor with shallots and your favorite spices. I usually grab cumin, coriander, or mustard seeds—sometimes all three if I’m feeling bold.

Pulse everything until it’s spreadable but still a little chunky. Salt to taste.

This chutney’s a game changer with grilled meats, sandwiches, or just as a punchy condiment.

Ingredients:

• 3 small lemons
• 1/4 cup finely chopped shallots
• 1 tablespoon olive oil
• Salt to taste
• Spices (such as cumin, coriander, or mustard seeds)

Cooking Instructions:

1. Preheat oven to 400°F (205°C).
2. Brush lemon slices with olive oil.
3. Roast lemons on a baking sheet for 20-25 minutes, turning every 10 minutes.
4. Let cooled lemons and shallots blend in a food processor.
5. Add salt and spices, then pulse until mixed well.

9) Classic Lemon Curd

Lemon curd is a classic for a reason. It’s bright, creamy, and just the right mix of sweet and tart.

Spread it on toast or scones, or use it as a filling for cakes and tarts. Honestly, I’ve eaten it by the spoonful straight from the jar.

Making it at home is pretty straightforward. Whisk together lemon juice, sugar, egg yolks, and lemon zest.

Cook the mixture over low heat, stirring the whole time. Don’t walk away—nobody likes scrambled eggs in their curd.

When it thickens up (usually around 10 minutes), pull it off the heat and stir in the butter until it’s all melted. Let it cool down and stash it in the fridge.

Ingredients:

• 1 cup granulated sugar
• 1/2 cup fresh lemon juice
• 4 large egg yolks
• 1 tablespoon lemon zest
• 6 tablespoons unsalted butter

Cooking Instructions:

1. Whisk sugar, lemon juice, egg yolks, and lemon zest in a bowl.
2. Cook over low heat, stirring constantly, until thick (about 10 minutes).
3. Remove from heat and stir in butter until melted.
4. Let cool, then refrigerate.

10) Lemon Sugar Cookies

Lemon sugar cookies are such a simple treat, but the bright lemon flavor really pops. They’re soft and chewy, with just a hint of crispness at the edges.

You don’t have to roll or cut the dough, which honestly makes life easier. Just mix, scoop, and bake—no fuss.

Every bite gives you that fresh lemon juice and zest. It’s a citrusy kick that feels perfect for snacks, parties, or just when you’re craving something light and sweet.

If you don’t need a mountain of cookies, you can always make a smaller batch. The soft, chewy texture and bold lemon taste keep these cookies interesting.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 2 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt

Cooking Instructions:

1. Preheat your oven to 350°F (175°C).
2. Beat the butter and sugar together until they’re light and fluffy.
3. Add the egg, lemon juice, and lemon zest, then mix until smooth.
4. Stir in the flour, baking powder, and salt until everything’s combined.
5. Drop spoonfuls of dough onto a lined baking sheet.
6. Bake for 10-12 minutes, just until the edges start to turn golden.
7. Let the cookies cool on a wire rack before serving.