Lemon Recipe Roundup! 🍋

From mocktails to pasta to salmon, and something to satisfy your sweet tooth

Bright, citrusy, and lip-puckering good. If you ever find yourself asking what you should do with all those lemons on your kitchen counter, this list is for you! Here’s a variety of lemon recipes ranging from mocktails to pasta to salmon, and something to satisfy your sweet tooth.

Your New Favorite Lemon Recipes 🍋

Sparkling Strawberry Lemon Mocktail

This sparkling strawberry lemon mocktail boasts a deliciously sweet and citrusy strawberry lemonade flavor! Easy to make with all-natural ingredients, extremely refreshing, and perfectly balanced between sweet and tart. If you love a spritz but are looking for a mocktail, this is your drink!

Ingredients

• 3 whole strawberries sliced

• 2 oz fresh lemon juice

• 2 tsp honey or simple syrup

• sparkling lemon soda

• Lemon wheel slices

Instructions

• Add strawberries and lemon juice to a cocktail shaker. Muddle together until the strawberries are crushed and release their juices.

• Add in simple syrup and stir together.

• Fill a wine or spritz glass with small cubes of ice. Strain or pour the entire fruit mixture over the ice. Top with sparkling lemon soda and gently stir together once more.

• Garnish with a lemon wheel.

Note on straining: I prefer to not strain the cocktail because I love the bits of fruit in the drink (gives it a sangria feel) but you can strain it if you want a smoother texture.

Creamy Lemon Pasta

This Creamy Lemon Pasta is a quick and easy weeknight dinner that tastes like a special occasion! Each piece of pasta is coated in a bright and zesty lemon sauce that’s silky smooth. Full of cracked black pepper and Parmigiano, one bite of this creamy sauce is like taking a trip to sunny Italy!

Ingredients

• 8 oz fresh pasta

• 2 tbsp freshly cracked black pepper

• 2 tbsp butter

• ½ tbsp flour

• ½ cup chicken broth

• 1 lemon zested and juiced seeds removed

• ¾ cup heavy whipping cream

• ½ cup freshly fine grated parmesan reggiano cheese

• Garnish: cracked black pepper extra lemon zest, extra cheese

Instructions

• Bring a large pot of salted water to a boil.

• Add black pepper to the dry skillet and heat on medium-high heat. Cook for 1-2 mins or until very fragrant. Add the butter to a skillet and stir around. Once it melts, sprinkle the flour in and cook for 1-2 minutes, whisking frequently.

• Add in the broth and let the mixture come to a low simmer. Whisk in cream and cook it for a few minutes until the sauce has thickened slightly.

• Add fresh pasta to the boiling water and cook according to package instructions.

• Stir in the parmesan cheese and take the skillet off the heat. Season with salt & pepper to taste.

• Add the drained pasta to the skillet along with lemon zest and juice. Toss until pasta is coated. Add in ¼ cup of pasta water at a time if the sauce becomes too thick.

• Garnish with more parmesan, lemon zest, black pepper and a bit of chopped parsley if desired. Serve immediately.

Lemon Pepper Salmon

This Air Fryer Lemon Pepper Salmon is a main dish and side dish all-in-one, and it’ll be ready in just 15 minutes! The salmon is tender and flaky, while the Yukon potatoes are cooked to perfection, all coated in a zesty lemon pepper marinade.

Ingredients

• 1 lb salmon cut into 4 pieces

• 1 lemon zested

• 1 ½ lemons juiced

• 3 tbsp olive oil

• 1 ½ tsp garlic powder

• 1 ½ tsp freshly cracked black pepper

• 1 tbsp fresh oregano minced

• 1/2-1 lb baby gold yukon potatoes

• kosher salt

Instructions

• If needed, cut salmon into 3-4 filets and check for any bones in the flesh. Set aside and make the marinade.

• In a medium bowl mix together lemon zest, lemon juice, olive oil, garlic powder, black pepper, and oregano. Brush 1/2 the mixture evenly over the salmon filets. Preheat the air fryer to 400 F.

• In a large bowl, toss the potatoes with the other half of the marinade until well coated.

• Add 2-4 salmon filets to the preheated air fryer basket, depending on how large your air fryer can accommodate. Add 1/2 or all of the potatoes surrounding the salmon but being mindful not to overcrowd the basket to ensure even browning.

• Cook at 400 F for 10 minutes or until the fish is flaky and golden brown. If the potatoes are not fork tender you can continue to cook for 2-3 minutes. Garnish with ½ lemon and extra cracked black pepper.

Orzo Lemon Salad

Orzo lemon salad is an easy, fresh side dish perfect for your next backyard BBQ! Tossed with Kalamata olives and crumbled feta, this 15-minute Greek pasta salad will quickly become your new favorite make-ahead recipe.

Ingredients

• ½ lb 8 oz orzo pasta

• 1 cup Kalamata olives halved

• ½ red onion finely diced

• 2 english cucumbers diced

• Juice of one lemon

• ½ cup oregano infused olive oil

• 2 tsp kosher salt

• 1 tsp cracked black pepper

• ½ cup basil chopped

• 4 oz feta cheese crumbled

• Lemon slices

• Basil leaves

Instructions

• Bring a large pot of salted water to a rolling boil. Add the orzo and cook for 7-8 minutes, stirring frequently to prevent sticking. Drain pasta but do not rinse.

• In a large serving bowl toss together orzo pasta, cherry tomatoes, red onion, cucumber, lemon juice, olive oil, kosher salt and black pepper until combined.

• Gently toss in chopped basil and feta cheese. Taste test once more for salt and pepper.

• Salad can be served at room temp or be made the night before and refrigerated. Top with fresh lemon slices and basil leaves before serving.

Pasta Salad with Lemon Herb Dressing

This Vegan Pasta Salad with Lemon Herb Dressing (no mayo!) is creamy, fresh and flavorful with a bounty of white beans and avocado tossed in a homemade lemon dressing with fresh herbs.

Ingredients

Pasta Salad

• ½ lb or 8 oz dried pasta noodles any shape or size

• 1 15 oz can white cannellini beans, rinsed and drained

• 1 avocado diced

• 1 cup cherry tomatoes halved

• ½ small red onion finely diced

• ½ cucumber quartered and chopped

Lemon Herb Dressing

• 4 garlic cloves minced

• 1 tablespoon minced herbs basil, rosemary, dill, thyme

• Juice of two lemons

• 2 tablespoons Dijon mustard

• 4 tablespoons olive oil

• red pepper flakes

• salt

• black pepper

• lemon slices for garnish

• herbs for garnish

Instructions

• Cook pasta noodles according to package instructions for ‘al dente’. Drain and rinse in cold water.

• In a large serving bowl, add the cooked pasta noodles, white beans, avocado, cherry tomatoes, red onion and cucumber.

• In a small bowl, whisk together garlic, herbs, lemon juice, dijon mustard and olive oil. Add red pepper flakes, salt and pepper to taste.

• Pour the dressing over the top of the pasta salad and gently toss to coat. Serve at room temperature or refrigerate for 30 minutes to serve cold.

Lemon Poppy Seed Loaf Cake

This lemon poppy seed loaf cake is your easy spring dessert go-to! This loaf cake is flavored with bright fresh lemon juice and poppy seeds. In the center of the loaf is a lemon curd core and the top is drizzled with an easy lemon glaze.

Ingredients

• Unsalted butter or non stick spray for greasing

• 2 eggs

• ¾ cup milk

• 1 tsp. vanilla extract

• ½ cup / 1 stick of butter melted or softened

• ¾ cup granulated sugar

• 2 tsp. grated lemon zest

• 1 ¾ cups all-purpose flour

• 1 tsp. baking powder

• ½ tsp. salt

• 1.5 tbs. poppy seeds

• ½ cup Lemon Curd

Lemon icing:

• 1 cup powdered sugar

• 1-2 tablespoons lemon juice

• 1-2 tablespoons milk or cream

• lemon slices

• poppy seeds

Instructions

• Preheat oven to 350 F. Line a loaf pan with parchment paper and spray with nonstick spray.

• In a large bowl combine eggs, milk, vanilla extract, melted or softened butter with sugar until smooth.

• Add in lemon zest, flour, baking powder, poppy seeds and salt to batter and gently stir until batter is combined. Do not over mix, batter lumps are okay.

• Pour half of batter into a prepared loaf tin, smooth the top. Drizzle lemon curd and swirl into the batter, top with the remaining half and bake lemon loaf for 50-60 minutes or until a tooth pick comes out clean.

• Allow lemon loaf to cool for 10-20 minutes before transferring to a wire rack and slicing.

For icing:

• Whisk together powdered sugar, lemon juice and cream until smooth and creamy. Pour glaze on the top of lemon loaf. Top with lemon slices and poppy seeds.

No Bake Lemon Meringue Cheesecake

This No Bake Lemon Meringue Cheesecake recipe is filled with a lusciously creamy cheesecake filling made with sweetened condensed milk, slathered with store-bought lemon curd, and topped with a homemade marshmallow meringue. But the best part? Toasting the meringue with a blow torch for the ultimate showstopping dessert!

Ingredients

Graham Cracker Crust

• 2 cups Graham Cracker Crumbs

• ½ cup Melted Unsalted Butter

• ⅓ cup Brown Sugar

• 1 teaspoon Kosher Salt

• 1 teaspoon Vanilla Extract

Cheesecake Filling

• 28 ounce blocks Full Fat Cream Cheese, softened

• 1 can Sweetened Condensed Milk

• 2 teaspoons Lemon Juice

• 1 teaspoon Vanilla Extract

• 1 teaspoon Kosher Salt

Meringue

• 4 Egg Whites room temperature

• 1 teaspoon Vanilla Extract

• 1 teaspoon Cream of Tartar

• 1 Jar Lemon Curd

Instructions

Graham Cracker Crust

• In a large bowl, add graham cracker crumbs, melted butter, brown sugar, kosher salt, and vanilla until well blended into a coarse, sand texture.

• Press graham cracker mixture evenly into a springform pan on the bottom and 1-2 inches up the side. Use a glass to help build up the sides of the crust.

Cheesecake Filling

• In a large bowl with a stand or hand mixer, beat cream cheese until smooth and creamy. Beat in the condensed milk in three increments, mixing after each one.

• Beat in lemon juice, vanilla extract, and kosher salt until combined.

• Pour the cream cheese mixture into the graham cracker crust and smooth mixture evenly over the crust. Place plastic wrap on top of cheesecake filling so that there is no air between the plastic and the cream cheese layer. Refrigerate for a minimum of two hours, or overnight.

Meringue

• In a small saucepan, heat sugar and water on high until sugar is dissolved and the mixture is syrupy. In a large bowl with a stand or hand mixer, whisk together egg whites, vanilla, and cream of tartar on medium-high speed until egg whites are fluffy and have doubled in size, about 5-7 minutes.

• Add in sugar syrup very slowly while beating the egg whites on high. Beat until stiff peaks are formed, about 8-10 minutes. Egg whites should hold their shape when turned upside down.

• Remove cheesecake from springform pan and top with an even layer of lemon curd. Top with a mountain of meringue and use a kitchen torch to brown all sides.

Grilled Lemon Chicken

An easy Grilled Lemon Chicken swimming in a marinade made with fresh lemons and slightly spicy cracked black pepper gets the ultimate char on an outdoor grill, stove or oven.

It’s a simple, flavorful and healthy chicken recipe perfect for those warm summer nights along with crisp veggies, rice, pasta salad and more!

Ingredients

• 3 lbs chicken thighs breasts or drumsticks

• 1 tablespoon fresh lemon zest

• ½ cup fresh lemon juice

• 2 teaspoons fresh thyme leaves sprigs removed (optional)

• 2 teaspoons minced garlic optional

• 3 tablespoons olive oil

• 1 tablespoon freshly ground black pepper

• Kosher salt to taste

• 2 lemons for grilling

• olive oil

Instructions

• Place chicken into a large ziplock bag or sealed Tupperware.

• Make the marinade: In a small bowl, whisk together lemon zest, lemon juice, thyme, garlic, olive oil and pepper. Pour marinade over chicken pieces. Toss to coat on all sides.

• Marinate the chicken for at least 30 minutes (an hour is ideal) and up to two hours.

• Remove chicken from the marinade. Sprinkle evenly with kosher salt on both sides.

• Slice your lemons into large wheels and brush with olive oil.

• Heat your grill on medium-high (350-400 F) for five minutes.

• Place chicken breasts on the grills direct heat, close the lid and cook for 4-5 minutes on each side. For smaller chicken pieces, cook 3-4 mins on each side. For larger chicken pieces, cook 5-6 minutes on each side. Internal temperature should reach 165 degrees F. Remove from grill, tent with foil and let chicken pieces rest for 3-5 minutes.

• Meanwhile, grill lemon wheels 1-2 minutes, or until charred.

Lemon Pepper Wings

These Lemon Pepper Wings are incredibly crispy (thanks to one special cooking technique) and bursting with pops of fresh citrus and black pepper. It’s an easy, baked chicken wing recipe perfect as a game day appetizer or any day in between!

Ingredients

• 2 lbs chicken wings

• 1 tbsp baking powder

• 2 tbsp olive oil

• 1 lemon zested

• 2 garlic cloves minced

• 2 tbsp lemon pepper seasoning

• kosher salt

Instructions

• Prepare baking sheet. Preheat the oven to 400 F. Line a large baking sheet with foil and place an oven-safe cooling rack on top. Cooking the chicken on top of a cooling rack will help the wings ventilate and crisp up without frying, so don’t skip this step!

• Prepare chicken wings. Pat the wings dry with paper towels and place them in a large bowl. Sprinkle evenly with baking powder and toss to coat.

• Add seasoning. Season wings evenly with olive oil, lemon zest, garlic, and lemon pepper seasoning.

• Bake! Transfer wings to rack on prepared baking sheet. Sprinkle evenly with kosher salt. Bake for 45-50 minutes, flipping the chicken wings halfway through cooking time. Let wings rest for 5 minutes before serving.

Notes: Make sure to use a rimmed baking sheet. If you use a flat pan that has no ridges, the grease will fall into the bottom of the oven and cause it to smoke. Line the baking sheet with aluminum foil for easy clean-up.

Whether you’re working through a backyard lemon haul or simply chasing that sunshine-in-a-bite flavor, I hope this roundup gave you the inspiration you need to zest, squeeze, and stir your way to something delicious. From vibrant mains to refreshing sips and sweet finishes, lemons really do it all. Save this list (click the 3 dots on the top right) for your next citrus craving and if you try something, I’d love to hear about it!

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