Our Most Beautiful Lemon Recipes
How to Zest Three Ways
Brightness incarnate, the all-star of citrus adds a sparkle to everything it touches—and the entire fruit can be put to delicious use, from its fresh juice and pulp to the aromatic zest and tart pith. Whether preserved and tossed with potatoes, simmered into a marmalade for basting a roasted chicken, or freshly squeezed into a lip-smacking tart, it’ll jolt your taste buds right out of hibernation.
It takes just 10 minutes to put up a batch of these salt-and-spice-packed lemons. You have to wait two to three weeks for the flavors to develop, but the tangy, aromatic goodness that results is so worth the effort.
Roasted Potatoes with Preserved Lemon, Garlic, and Chiles
The key to these lively roasted potatoes is parboiling the spuds, which cooks off some of the moisture so they get extra-crispy in a hot oven. Chopped preserved lemon, along with chiles and red onion, plays well with the fresh parsley and mint that are sprinkled on just before serving.
Asparagus with Almonds, Goat Cheese, and Basil
This asparagus salad feeds cravings for something fresh and green but still serves up comfort. The mustard dressing makes ingenious use of a soft-cooked egg yolk—just whisk it together to emulsify and add richness. Top the dish with creamy goat cheese, crunchy almonds, and shredded zest—all natural foils for the tender stalks.
Creamy Lemon Pasta with Pistachios
Vegetarian spaghetti carbonara is not an oxymoron. In fact, it might actually be better than the original. This recipe keeps the eggs and cheese from the classic, but introduces a touch of cream for body, buttered breadcrumbs and meaty pistachios for crunch, and a heap of invigorating lemon zest for zip.
Meyer-Lemon and Cardamom Marmalade
Not your grandma's marmalade, these intense cardamom-spiked preserves are made with Meyer lemons, which add a bit of floral sweetness.
Roast Chicken with Lemony Harissa Glaze
A marinade of lemon juice and zest, ginger, scallions, cilantro, and harissa is smeared on this spatchcocked chicken for a sublime sweet-and-spicy glaze. More is used for basting, along with our Meyer-lemon and cardamom marmalade, halfway through roasting to ensure that the sugar in it gets burnished, not burned.
Meyer-Lemon and Coconut Layer Cake
Four lofty layers give this dessert its breathtaking stature. Coconut oil appears in the cake and frosting, and shredded coconut goes both into the curd and on the sides. What really makes the curd sing is an intense, lemony blend of aromatic Meyers and sour regular ones.
Consider this confection a cross between a lemon square and Key lime pie. It takes seven simple ingredients and spins them into gold. The easy press-in crust uses crushed saltines (eureka!), while the filling melds lemon juice and sweetened condensed milk into sunny, velvety lusciousness.