5 Irresistible Lemon Recipes You Need to Try Right Now

Lemons, with their refreshing, tangy flavor, are the perfect addition to many dishes, especially during the winter citrus season. But what do you do if you end up with an abundance of these zesty fruits? Don’t worry—there are plenty of delicious recipes that will put your lemons to good use. Here are five fantastic recipes to help you make the most of your lemon haul.

1. Lemon Bars

These lemon bars have a rich, nutty brown butter shortbread crust and a perfectly tangy lemon filling. They’re a classic treat with an elevated twist.

Ingredients:

• For the crust:
  • 225g unsalted butter, melted
  • 220g all-purpose flour
  • 60g powdered sugar
  • 1/4 tsp salt
• For the filling:
  • 3 large eggs
  • 240g granulated sugar
  • 30g all-purpose flour
  • 1/4 tsp salt
  • 80ml fresh lemon juice (about 2 lemons)
  • Zest of 1 lemon
  • Powdered sugar, for dusting

Instructions:

1. Preheat your oven to 180°C (350°F). Grease and line an 8×8-inch baking pan with parchment paper.
2. Make the crust: In a bowl, combine the melted butter, flour, powdered sugar, and salt. Press the mixture into the bottom of the prepared pan, spreading evenly. Bake for 15-20 minutes, until lightly golden brown.
3. Make the filling: In a bowl, whisk together the eggs, granulated sugar, flour, salt, lemon juice, and lemon zest until smooth.
4. Pour the filling over the baked crust and return to the oven. Bake for an additional 20-25 minutes, or until the filling is set and slightly golden around the edges.
5. Let cool completely, then dust with powdered sugar before cutting into squares.

2. Preserved Lemon Crinkle Cookies

These cookies use preserved lemon peel to give them an intense lemon flavor with a salty bite, making them a unique treat.

Ingredients:

• 200g unsalted butter, softened
• 150g granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 250g all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp finely chopped preserved lemon peel
• Powdered sugar, for rolling

Instructions:

1. Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
5. Stir in the preserved lemon peel.
6. Roll the dough into 1-inch balls and then roll each ball in powdered sugar. Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

3. Lemon Curd

Lemon curd is smooth, tangy, and sweet, making it perfect for spreading on toast or using as a filling for cakes and tarts.

Ingredients:

• 4 large eggs
• 200g granulated sugar
• 120ml fresh lemon juice (about 3 lemons)
• Zest of 2 lemons
• 115g unsalted butter, cut into cubes

Instructions:

1. In a heatproof bowl, whisk together the eggs, sugar, lemon juice, and lemon zest.
2. Set the bowl over a pot of simmering water (double boiler method), making sure the bowl doesn’t touch the water. Stir constantly until the mixture thickens, about 10-12 minutes.
3. Remove from heat and whisk in the butter, a few cubes at a time, until smooth and glossy.
4. Pour the lemon curd into a jar or bowl, and let it cool to room temperature. Store in the refrigerator for up to 1 week.

4. Lemon Buttermilk Cake

This moist cake is packed with lemon flavor and soaked with a sweet, tangy lemon syrup for extra moisture and intensity.

Ingredients:

• For the cake:
  • 250g all-purpose flour
  • 250g granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 240ml buttermilk
  • 120g unsalted butter, softened
  • 3 large eggs
  • Zest of 2 lemons
  • 2 tbsp fresh lemon juice
• For the syrup:
  • 120ml fresh lemon juice (about 3 lemons)
  • 80g granulated sugar

Instructions:

1. Preheat the oven to 175°C (350°F) and grease a 9-inch round cake pan.
2. In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, beat together the buttermilk, butter, eggs, lemon zest, and lemon juice until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is baking, prepare the syrup by combining the lemon juice and sugar in a small saucepan. Heat over low heat, stirring until the sugar dissolves.
7. Once the cake is done, remove it from the oven and let it cool for 10 minutes. Then, poke holes all over the top of the cake using a skewer, and pour the lemon syrup over the cake. Let it soak in before transferring the cake to a wire rack to cool completely.

5. Lemon Cream Pie

A creamy, tangy lemon filling paired with a spiced Biscoff cookie crust makes this lemon cream pie irresistible.

Ingredients:

• For the crust:
  • 200g Biscoff cookies, crushed
  • 60g unsalted butter, melted
  • 2 tbsp granulated sugar
• For the filling:
  • 240ml heavy cream
  • 240ml whole milk
  • 180g granulated sugar
  • 3 large egg yolks
  • 1/4 tsp salt
  • 1 tbsp fresh lemon zest
  • 120ml fresh lemon juice (about 2 lemons)
  • 2 tbsp unsalted butter
• For the topping:
  • 240ml heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • Lemon zest, for garnish

Instructions:

1. Preheat the oven to 175°C (350°F). Grease a 9-inch pie dish.
2. Make the crust: In a bowl, mix the crushed Biscoff cookies, melted butter, and sugar. Press the mixture into the bottom and up the sides of the pie dish. Bake for 10 minutes, then let cool.
3. Make the filling: In a medium saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat until warm but not boiling.
4. In a separate bowl, whisk the egg yolks and salt. Gradually pour the warm milk mixture into the egg yolks, whisking constantly to temper the eggs.
5. Return the egg mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and coats the back of a spoon, about 5-7 minutes.
6. Remove from heat and stir in the lemon zest, lemon juice, and butter until smooth.
7. Pour the filling into the cooled crust and refrigerate for at least 4 hours or until set.
8. Make the topping: In a bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the chilled lemon filling.
9. Garnish with additional lemon zest and serve.

These recipes will ensure that your lemons don’t go to waste, offering you everything from tangy desserts to creamy pies and even flavorful cookies. Whether you’re in the mood for something sweet or savory, these lemony delights will brighten your day and make the most of the citrus season.