This cake uses whole wheat pastry flour and the zest of four lemons in its base, along with hearty glugs of extra-virgin olive oil. The top is all slices of caramelized Meyer lemon, and the whole shebang is baked up in a cast iron skillet, which gives it a bit of a crust, and a lot of rustic appeal.
'lemon' on Serious Eats
Light layers of sponge cake sandwich bright, citrusy lemon curd in this cake from The Ginger & White Cookbook. The cakes bake up quickly and cleanly in springform pans, while the curd comes together on the stove. It's simple, but doesn't look that way, which is sure to impress a teatime guest.
Inspired by a back-of-box Jell-O pie, this rendition combines fresh-squeezed lemon juice and sweetened whipped cream with some gelatin to hold it all together. The result is an addictively light, zesty pie reminiscent of lemonade.
This gluten-free all-day lemon cakes is one of those confections that goes equally well with a morning cup of coffee or a post-dinner, end of the day drink.
The classic British fool, a dessert of fruit and whipped cream, is an ideal warm weather dessert because it's light and balance of sweet and tart fruit flavors. Fresh lemon curd and blueberry compote are spooned into this flavorful version.
Easy enough for a weeknight dinner but impressive enough to serve guests, this fennel, chili, and cinnamon-rubbed chicken—inspired by a Michael Chiarello spice rub—is roasted with lemon and potatoes for a delicious one-dish dinner.
A simple dish of pasta tossed in a creamy, lemony, sherry sauce, with sweet red peppers and gently poached chicken.
These oversized macaroons are flavored with lemon zest and dipped in white chocolate.
This crisp, juicy spatchcocked chicken gets roasted to sweet-and-sour Provençal perfection with lavender, thyme, olive oil, butter, lemon, and honey.
Marmalade might not contain any whole grains, but it certainly makes a great accompaniment to many of the grain-based recipes in Megan Gordon's new cookbook, Whole-Grain Mornings. Spread over buttered toast, drizzled on buckwheat pancakes, or stirred into a bowl of oatmeal, this bright citrusy preserve is a perfect antidote to winter.
Tender scones are flavored with lemon juice and zest and given a hint of piney flavor with rosemary.
Adding a little cooked oatmeal to this blueberrry smoothie means it has serious staying power.
Asian pear lends a delicate, floral sweetness to this light and refreshing juice, while the lemon and basil chat with each other in little bursts of excitement.
If you're sick of lemon pies topped with cloying clouds of meringue, give this pie a try. A layer of dark chocolate ganache lines the crust, topped with a Meyer lemon curd infused with orange zest. It's a beautiful interplay between dark and light, bitter and sweet flavors.
An easy, hearty, sausage and kale soup with black eyed peas, flavored with rosemary and lemon zest.
Traditional chicken with 40 cloves of garlic is easily adapted for the slow cooker.
Slow-roasted boneless leg of lamb comes out extra tender with a crisp, well-browned crust and juicy pink meat flavored with garlic, rosemary, and lemon zest.
These cookies are a hybrid of a classic Italian and a classic American treat. They're soft and chewy like a really good sugar cookie, but with more than a hint of pucker from lemon juice, zest, and extract.
A 20 minute one-skillet meal of pasta with swiss chard, lemon, sumac, and shallots.
Nearly a dozen eggs make up the filling and topping for this The Gramercy Tavern Cookbook lemon meringue pie. This yields a custardy, yolky-sweet core and clouds of fluffy meringue. It's the perfect palate cleanser for heavy holiday suppers.