lemon

Lemon works year-round, but it shows up differently depending on the season.

In winter, Meyer lemons have their brief window and they deserve more than a squeeze over fish — that’s when a double boiler curd makes sense, thick enough to fill a tart or layer a cake.

Come summer, lemon is the marinade that makes grilled chicken worth making again, the bright note in a cocktail, and the glaze that cuts through the sweetness of a blackberry muffin.

In between, it keeps hollandaise sharp, salad dressings honest, and a lemon crème brûlée in regular rotation.

  • Grilled Greek Lemon Chicken Kabobs

  • 5-Minute Empress Gin Sour Cocktail

  • Veggie Quinoa Salad with Homemade Greek Vinaigrette

  • Garlic Fennel Roast Rack of Lamb

  • Easy Lemon Bars with Shortbread Crust

  • Lemon Dill Salmon and Asparagus

  • Small Batch Blueberry Jam

  • 15-Minute Meyer Lemon Curd 

  • Girls Night Chicken Shawarma Plate

  • One-Pan Roasted Chicken and Winter Vegetables

  • Wild Blackberry Muffins with Lemon Glaze

  • Citrus Asparagus Couscous

  • Summer Veggie Couscous with Sauteed Tilapia

  • Spiked Lemonade Popsicles

  • 15-Minute Stovetop Hollandaise Sauce 

  • Lemon Sugar Cookies

  • Raspberry Bellini Mocktail

  • California Steak Salad

  • Lemon Crème Brûlée Recipe