Lemon Recipes : Food Network

The Best Hummus

This is a classic tahini-forward, bright and lemony hummus, and is similar to what you would find in Israel. We tried this recipe with from-scratch dried chickpeas as well as with canned, and the flavor and texture were only marginally better with the freshly cooked. And we saved 24 hours of prep time! So for a creamy, satisfying 15-minute hummus, we're going with the can.

Long Island Iced Tea

Salmon Baked in Foil

Try Giada De Laurentiis' Salmon Baked in Foil recipe from Everyday Italian on Food Network. This foil packet method keeps the fish extra tender and moist.

Videos

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Alton's Lemon Meringue Tarts 07:52

Orange Lemon Meringue Tart 07:24

Limoncello and Almond Biscotti 03:46

Videos In This Playlist

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Alton's Lemon Meringue Tarts 07:52

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Orange Lemon Meringue Tart 07:24

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Limoncello and Almond Biscotti 03:46

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Atlantic Beach Pie 01:48

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Amalfi Lemon Chicken 01:00

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Mini Crab Cakes 01:00

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Lemon Poppy Seed Mini Scones 02:03

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Katie's Broccoli "Rice" 01:00

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Lime Wedge Gelatin Shots 02:03

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Valerie's Lemon Sorbet 03:36

1 - 3 of 10 videos

Lemon Pound Cake Recipes

Candied-Lemon Pound Cake

Lemon and Raspberry Pound Cake

Lemon-Glazed Pound Cake

Kyle's Lemon Pound Cake With Reba's Royal Glaze

Lemony Yogurt Pound Cake

Pound Cake with Limoncello Zabaglione

Lemon-Lime Pound Cake

Citrus Glaze

All Lemon Recipes Ideas

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Top Lemon Desserts

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Valerie Bertinelli's Lemon Lovers' Recipes

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| 16 Photos

Ina Garten's Lemon Curd

Video | 03:25

In this Barefoot Contessa video, learn to make Ina Garten’s Lemon Curd. Follow these steps to create this curd to dollop over a slice of any lemon cake. 1. Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar. 2. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined. 3. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

How to Cure a Holiday Hangover

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Overindulgence during the holidays comes at a price: the (almost) inevitable hangover.

Lemon Desserts for Spring Entertaining

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| 10 Photos

Lemon Curd Trifle

Video | 03:51

Great tips for making a lemon curd and berry trifle from chef Tyler Florence.

Valerie's Lemon Love Cake

Video | 03:59

Valerie makes a moist cake packed with lemon, ricotta and mascarpone.

Watch Giada De Laurentiis Make Chicken Piccata

Video | 04:43

Giada starts by showing how to butterfly a chicken breast. She seasons the divided chicken breasts with salt and fresh ground black pepper before dredging them in all-purpose flour until lightly coated. Giada adds extra virgin olive oil and a couple tablespoons of butter to a pan set over medium-high heat. When the butter is melted the pan is ready for the chicken to be added. The thinly sliced breasts will cook in about four to five minutes. For the piccata sauce, Giada mixes a cup of low-sodium chicken stock with the juice of a whole lemon and rinsed-off capers. She pulls the chicken breasts out of the pan, then adds the sauce mixture to the pan and scrapes up all the bits, which is called deglazing. She adds the chicken to the sauce, where the flour from the coating will help thicken it. Giada again removes the chicken from the pan and adds two more tablespoons of butter to the pan. Finally, she pours the sauce over the chicken.

Watch Giada De Laurentiis Make Chicken Piccata

Lemon Cheesecake

Video | 03:39

Valerie turns leftover shortbread cookies into the crust for a cheesecake.

The Barefoot Contessa Shares Her Lemon Drop Cocktail Recipe

Video | 01:20

Ina Garten shares her simple recipe for the Lemon Drop cocktail. The first ingredient is two cups of vodka. She adds half a cup of freshly squeezed lemon juice and a quarter cup of super-fine sugar, then whisks it together. She adds slices of lemon to the pitcher then puts it in the freezer to chill. She serves it in martini glasses.