Got citrus? Here are the best lemon recipes for how to use this sweet tart fruit, from pancakes to dressing to of course…lemonade.

Lemon recipes

Got lemons? We’ve got recipes! The lemon is one of the most versatile citrus fruits around. It adds a brightness that lifts recipes to new heights. Add it to asparagus or green beans to make them sing. Spritz it on salmon or shrimp to give them an irresistible tang. There are so many ways to use this ingredient: and it’s featured in hundreds of our recipes.

Here we’ve narrowed it down to the best of the best! Here are all the best lemon recipes for using this yellow fruit. From pancakes to vinaigrettes to sauces, we’ve got you covered. And of course: why not try fresh squeezed lemonade? Let’s get started.

And now…the best lemon recipes to try!

More ways to use lemons

Need more ideas? There are lots more ways to use this bright citrus fruit. Here are some ideas for more lemon recipes:

Related: Lime vs Lemon: What’s the Difference?

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Lemon recipes

25 Zesty Lemon Recipes

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 1x


These lemon poppy seed muffins are perfectly bright and zingy! Cover in a lemon glaze for even of a citrus pop.



For the lemon poppy seed muffins

  • 2 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 3 tablespoons poppyseeds
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 2 eggs
  • ½ cup vegetable oil
  • ½ cup Greek yogurt (or sour cream)
  • 1 cup milk
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon zest*

For the lemon glaze (optional)

  • 1 cup powdered sugar
  • 2 tablespoons fresh squeezed lemon juice


  1. Preheat: Preheat the oven to 400 degrees Fahrenheit. Spray a standard 12-cup muffin tin with cooking spray or add muffin cup papers.
  2. Make the batter: In a large bowl, whisk the all-purpose flour, sugar, poppy seeds, baking powder, and salt. In a separate medium bowl, whisk the eggs, then whisk in the vegetable oil, yogurt, milk, lemon juice and lemon zest. Stir the wet ingredients into the dry ingredients with a spatula until a thick batter forms. Scoop the batter evenly into the muffin cups: the cups will be full to the top, using about a heaping ¼ cup per muffin. 
  3. Bake: Bake the muffins for 20 minutes, until puffed and golden and a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour.
  4. For the glaze: In a medium bowl, mix the powdered sugar with the lemon juice until a thick icing forms. If the texture is not drizzlable, add a few more drops lemon juice and continue stirring until it comes together. Drizzle with a fork across the muffins in a diagonal pattern.
  5. Serve: Eat immediately or store up to 3 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or freeze unglazed muffins for up to 3 months.


*One lemon yields about 1 tablespoon lemon zest, so buy 2 lemons for this amount of lemon zest and juice (including the glaze).

  • Category: Muffin
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Lemon recipes

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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