Lemon Recipes: Tart, Savory and Sweet Dishes

While many home cooks may recognize one standard variety of this sunny citrus fruit, there are many different types of lemons around the world. Some of the most common lemon varieties include:

1. 1. Avalon lemon: This fruit is a dimpled, rough lemon that originated in Florida, commonly used to make store-bought concentrated lemon juice.
2. 2. Baboon lemon: This is a lemon cultivar native to Brazil with a wrinkled, deep yellow peel. It can grow to twice the size of Eureka lemons.
3. 3. Bearss lemon: This round, bright green lemon—which bears a notable resemblance to limes—has lemon oil-packed peels and contains a lot of juice.
4. 4. Buddha’s Hand lemon: This variety of citron lemons also goes by “finger-shaped lemons” due to their long, thin, finger-like appearance. Native to China, these unique lemons don’t contain any juice or seeds. People primarily use them for their fragrant rind.
5. 5. Bush lemon: A dimpled, orange-tinted lemon native to Australia, the Bush lemon has strong lemon flavor and low juice content.
6. 6. Citron lemon (a.k.a. Citrus lemon): Originating in the Himalayan mountains in India, the citron lemon, which can weigh upward of ten pounds, has a dry pulp and thick, flavorful rind ideal for candying.
7. 7. Eureka lemon: A popular variety of lemon grown worldwide and sold in many grocery stores, recognizable by its bright yellow skin and football-like shape.
8. 8. Lemonade lemon: This is a hybrid between a lemon and mandarin orange. It has a sweet, juicy flesh and a smooth, thin skin.
9. 9. Lisbon lemon: Of Portuguese origin, this common lemon type grows year-round on notably tall lemon trees. These seedless lemons have a bold, acidic taste.
10. 10. Meyer lemon: This type of lemon is a popular disease- and insect-resistant hybrid between a lemon (such as a Eureka lemon or Lisbon lemon) and a mandarin orange or sweet orange. Meyer lemons have juicy flesh, sweet and acidic flavor, a floral aroma, and soft, smooth skin. They can withstand cooler climates better than most varieties of lemons, so you can grow them year-round.
11. 11. Pink Variegated lemon: A rough-skinned pink lemon developed in California, this fruit becomes less tart as it ages.
12. 12. Ponderosa lemon: A small, sturdy lemon with a bumpy, thick skin. Ponderosa lemons have a milder, less sour taste than other varieties, making them a great option for dessert recipes.
13. 13. Primofiori lemon: Also known as a Blanco lemon, Mesero lemon, or Fino lemon, this Mediterranean lemon is a highly juicy variety with a thin, smooth, pale yellow skin.
14. 14. Sweet lemon: This Mediterranean lemon variety has—as its name suggests—a sweeter, less acidic flavor than most of its counterparts. Much like an orange or grapefruit, you can snack on the sweet lemon flesh because of the mild flavor.
15. 15. Verna lemon: Reminiscent of a Eureka lemon, this juicy variety is large and has a thick rind. Hailing from Spain, Verna lemons typically grow on a lemon tree that requires lots of sunlight and water.

When it comes to this bright, pleasantly acidic ingredient, there is no shortage of sweet and savory ways to put lemons to work in the kitchen. Some of the best lemon recipes include:

1. 1. Arugula avocado salad with lemon vinaigrette: You can easily put together this simple arugula avocado salad, which calls for fresh baby arugula, sliced avocado, and other veggies dressed in a garlicky lemon-Dijon vinaigrette.
2. 2. Candied lemon peels: Blanch lemon peels until soft and then simmer in simple syrup until sweet. You can eat candied lemon peels on their own or mixed into other desserts.
3. 3. Lemon blueberry bread: This lemon-flavored loaf cake features fresh blueberries; bakers often top it with lemon slices and confectioners’ sugar. Similar to both a pound cake and a quick bread, this lemon blueberry bread is a great addition to a brunch spread, or you can serve it alongside a cup of coffee.
4. 4. Lemon chicken orzo soup: A citrusy variation on chicken noodle soup, lemon chicken orzo soup featured a blend of cooked chicken, assorted diced vegetables, and chewy, tender Italian orzo in a light, aromatic broth seasoned with fresh lemon juice.
5. 5. Lemony chicken with coriander: This zesty lemon chicken recipe includes fragrant Indian spices and plenty of cilantro. You can make this bright and fresh lemony chicken with coriander dish with easy-to-find ingredients, such as lemon juice, ginger, and fresh cilantro.
6. 6. Lemon cobbler: A combination of a lemon pudding or custard with a buttery cake, lemon cobbler also goes by “magic lemon cobbler” because the cake and filling appear to magically switch places during baking: The bits of cake rise to the top, and the lemon curd filling settles to the bottom.
7. 7. Lemon curd: This preserved citrus product consists of lemon juice thickened with egg yolks, cornstarch, and butter. Use this homemade lemon curd recipe to top pancakes, waffles, scones, ice cream, and various desserts.
8. 8. Lemon pasta: Known in Italy as pasta al limone, this velvety and mildly acidic pasta recipe features a simple list of ingredients (including garlic, lemon, and Parmesan cheese) to highlight its citrus flavors. You can prepare this simple dish as a weeknight main course or side dish using long pasta, like spaghetti, linguine, fettuccine, or capellini.
9. 9. Lemon poppy seed cake: This classic lemon cake features poppy seeds mixed in the batter. Lemon juice and zest give this cake a tangy flavor, while poppy seeds add visual appeal, texture, and subtle nuttiness. Top lemon poppy seed cake with a lemon glaze for extra lemony flavor.
10. 10. Lemon pudding: Made from kitchen staples like milk, sugar, cornstarch, vanilla extract, and egg yolks, lemon pudding’s flavor has bright, acidic notes of fresh lemon juice and zest.
11. 11. Lemon pudding cake: This citrus-flavored dessert includes pantry staples like flour, sugar, eggs, and fresh lemon juice and zest. This simple lemon pudding cake recipe allows the flavor of each component to shine. Use juice and zest from fresh, ripe lemons (rather than bottled lemon juice) for the best-tasting cakes. Use a high-quality vanilla extract rather than imitation flavoring.
12. 12. Lemon ricotta cookies: These moist and crispy Italian lemon cookies consist of whole-milk ricotta cheese, butter, sugar, eggs, and flour. You can flavor ricotta cookies with lemon juice and lemon zest, though anise extract is traditional. Top the cookies with lemon glaze and colorful sprinkles for a festive, tangy treat.
13. 13. Lemon sabayon tart: This sweet, tangy French lemon tart has Italian origins. Known as zabaione in Italy, bakers traditionally made this tart with egg yolks, sugar, and marsala wine, which they whisked and cooked in a bain-marie or over a double boiler before pouring the mixture over fruit. Learn how to make Chef Thomas Keller’s lemon tart recipe, which features a flavorful, nutty crust.
14. 14. Lemon salt: All you need to make lemon salt is lemon zest and sea salt. Commonly, cooks use Meyer lemons and flaky Maldon salt crushed together with a mortar and pestle.
15. 15. Limoncello: This drink is an Italian liqueur made from a blend of vodka (or similar grain alcohol) and sugar syrup infused with lemon peels. The result is a lemony, tangy-sweet beverage with a kick. Serve this simple limoncello recipe chilled in a shot glass or incorporate it into mixed drinks.
16. 16. Monkfish with lemon and garlic: A flavorful main dish consisting of seared and baked monkfish topped with parsley, capers, and garlic in a tangy sauce made with lemon and unsalted butter.
17. 17. No-bake lemon cheesecake: This lemony no-bake dessert consists of whipped heavy cream folded into a cream cheese filling, smoothed over a cookie or graham cracker crust, and set in the refrigerator for an extended period. Add lemon juice and zest to this standard no-bake cheesecake recipe for a tart twist.
18. 18. Preserved lemons: This is a pickled condiment consisting of lemons cured in salt and various spices. Styles of preserved lemon vary around the world, from North African–style lemons to spice-laden Indian pickled lemons.

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