9 Creative Ways to Cook With Lemon

When life gives you lemons, use the whole fruit! Lemons are a citrus fruit, rich in vitamin C, and can be found year-round at your local grocery store.

Although lemons are mostly squeezed for their juice, their outer peel and inner flesh are also edible, and can add flavor and more to plenty of dishes. When you pick up a lemon, you may notice its shiny outer peel has small dots - these are the fruit's oil glands. Those oils are the source of a lot of the "lemony" aroma.

It's also the reason lemon zest, which is grated bits of the peel, is used in recipes to add concentrated flavor to a dish. A lemon's peel also contains a concentrated source of a power-packed nutrient called hesperidin, which is found in other citrus fruits. Hesperidin has a wealth of health benefits including antioxidant, antibacterial, anti-inflammatory, and anti-carcinogenic properties.

Lemons may also brighten up your heart health. A past study found that when both lemon juice and zest were added to recipes, the salt in the recipe could be cut by as much as 75 percent without anyone noticing.

Since most Americans' diets are too high in sodium, using lemons in the kitchen is one easy hack towards keeping heart health in check.

Try using lemon zest instead of a salt-containing rub for meats or seafood, or add lemon juice to soup instead of reaching for the salt shaker. While lemon slices, wedges, peels, and even whole lemons are often added to recipes for flavor while cooking, they can also be preserved, pickled, and candied. The juicy pulp of a lemon (minus the seeds) can also be scooped out and eaten, although most people are overwhelmed by its acidic nature and mouth-puckering tartness. (Check out our preserved lemon recipe below). It may also be added to marinades or blended into a frozen drink, such as a mocktail. One lemon without its peel contains 17 calories, 0 grams (g) fat, 5.4 g carbohydrates, 1.6 g fiber, and 0.6 g protein.

Using lemons, their zest, and juice is a fantastic way to add a bright hit of acid to any dish, along with immune-boosting vitamins. So the next time you pick up a bag of lemons, give one of our nine creative lemon recipes a try below.

1 Brent Hofacker/Adobe Stock

High-Protein Lemon Sorbet

A typical lemon sorbet recipe consists of a mixture of water, lemon pulp, lemon juice and sugar. This recipe offers a blood sugar balancing twist. Skyr (as detailed by the USDA ) is a thick, protein-rich yogurt that adds creaminess and helps maintain blood sugar balance, according to the Joslin Diabetes Center . In place of refined sugar, honey adds a touch of sweetness and a few trace minerals, per the USDA . Cool off with this sweet and tart dessert on a hot summer day.

contains Dairy

SERVES

8

CALORIES PER SERVING

63

AUTHOR

Roxana Ehsani, RD, CSSD, LDN

REVIEWED BY

Kelly Kennedy, RDN

PREP TIME

10 min

TOTAL TIME

2 hr 10 min

Ingredients

8 seedless whole lemons, washed 1 cup plain whole-milk Skyr yogurt (or Greek yogurt) 3 tbsp honey Mint for garnish (optional)

Directions

1

Cut a ⅛-inch slice off the bottom of each lemon so it stands flat on a cutting board.

2

Cut off the top inch of each of 2 lemons. Use a spoon to scoop out the flesh and juices and transfer to a small bowl.

3

Repeat with remaining 6 lemons, reserving flesh and juices in a mason jar for a different recipe. Place all hulled-out lemons onto a baking sheet.

4

In a food processor, combine the flesh and juices of 2 lemons with yogurt and honey. Process on high for 1 to 2 minutes until smooth.

5

Spoon 2 tbsp of lemon-yogurt mixture into prepared lemons. Cover tightly with plastic wrap and place in freezer until firm, about 2 hours. To serve, garnish with mint, if desired.

Nutrition Facts

Amount per serving

Serving size 1 lemon

calories

63

total fat

1g

saturated fat

0.8g

protein

3g

carbohydrates

11g

fiber

0.2g

sugar

8.3g

added sugar

6.5g

sodium

15mg

TAGS:

Dairy , Diabetes-Friendly , Heart-Healthy , Mediterranean , Gluten-Free , Vegetarian , Low-Sodium , Low-Fat , Family-Friendly , Dessert

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2 Adobe Stock

Quick Preserved Lemons

Traditionally used in North African cuisines like tagine, notes Food and Wine , preserved lemons add a bright, refreshing lemon flavor, along with umami taste. You can enjoy these lemons right away or enjoy them after they've had time to brine, usually best after 3 weeks time. Add a spoon of preserved lemons to hummus, a slow cooker meal or use in drinks for a boost of flavor. Tip: Use seedless lemons to avoid the hassle of removing seeds.

SERVES

16

CALORIES PER SERVING

6

AUTHOR

Roxana Ehsani, RD, CSSD, LDN

REVIEWED BY

Kelly Kennedy, RDN

PREP TIME

10 min

TOTAL TIME

4 hr 10 min

Ingredients

4 whole seedless lemons 2 tbsp kosher salt 1 tbsp granulated sugar 1 whole cinnamon stick 1 tsp whole cloves (optional)

Directions

1

Place whole lemons in a bowl of hot water and let soak for 5 minutes. Using a brush, scrub the wax coating off each lemon and dry thoroughly.

2

On a clean cutting board, dice lemons and transfer to a large shallow bowl.

3

Sprinkle lemons with salt and sugar and toss until well coated.

4

Transfer lemons to a large mason jar. Add cinnamon and cloves, if using. Place lid on jar and let lemons sit at room temperature for 4 hours, shaking the jar once each hour.

5

Lemons and the juice emitted can be used immediately or stored in the fridge for up to 1 year.

Nutrition Facts

Amount per serving

Serving size 2 tbsp

calories

6

total fat

0g

saturated fat

0g

protein

0g

carbohydrates

2g

fiber

0g

sugar

1.1g

added sugar

0.8g

sodium

420mg

TAGS:

Mediterranean , Gluten-Free , Vegetarian , Low-Calorie , Low-Fat

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3 Nelea Reazanteva/Adobe Stock

Double Lemon Salmon Skewers

Grilling lemons makes them sweeter, less bitter, and easier to bite into than a raw lemon. In this recipe, lemons in the marinade help balance the salty flavors of seafood, and add moisture to salmon while it cooks on the grill. Tip: If you have any veggies lying around, add them to the skewers for added nutrients and color.

contains Fin fish

SERVES

6

CALORIES PER SERVING

172

AUTHOR

Roxana Ehsani, RD, CSSD, LDN

REVIEWED BY

Kelly Kennedy, RDN

PREP TIME

15 min

COOK TIME

10 min

TOTAL TIME

55 min

Ingredients

1 tbsp avocado oil 2 lemons, 1 juiced and 1 cut into ¼-inch slices 2 cloves garlic, minced ½ tsp crushed red pepper flakes ¼ tsp kosher salt ⅛ tsp freshly ground black pepper 1 lb skinless fresh salmon filet, cut into 1-inch cubes

Directions

1

In a large bowl, whisk together oil, juice of 1 lemon, garlic, red pepper, salt, and pepper. Add salmon and toss until well coated. Cover and place in fridge for 30 minutes to marinate.

2

Preheat grill to medium-high. Evenly divide salmon and lemon slices among six skewers. Lightly brush each skewer with remaining marinade just before grilling.

3

Grill until lemon is lightly charred and salmon reaches internal temperature of 165 degrees F, about 5 to 6 minutes per side. Alternatively, bake skewers in the oven at 450 degrees for 10 to 11 minutes, rotating halfway through.

Nutrition Facts

Amount per serving

Serving size 1 skewer

calories

172

total fat

11g

saturated fat

2.2g

protein

13g

carbohydrates

4g

fiber

0.3g

sugar

2.6g

added sugar

2.2g

sodium

463mg

TAGS:

Fin fish , Mediterranean , Anti-Inflammatory , Dinner , Appetizer , Psoriasis-Friendly , Eczema-Friendly , Cancer Prevention , ADHD-Friendly , Depression-Friendly , Anxiety-Friendly , Low-Carbohydrate

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4 Adobe Stock

Greek-Style Lemon Soup

Many cultures have their own variations of chicken noodle soup, and Greece's version - called avgolemono, notes Serious Eats - features citrus front and center. The deliciously tangy flavor and high vitamin C content comes from substantial amounts of lemon juice. Brown rice replaces white rice typically found in this recipe, to add a helping of filling fiber, per the USDA .

contains Eggs

SERVES

5

CALORIES PER SERVING

384

AUTHOR

Roxana Ehsani, RD, CSSD, LDN

REVIEWED BY

Kelly Kennedy, RDN

PREP TIME

15 min

COOK TIME

50 min

TOTAL TIME

1 hr 5 min

Ingredients

1 tbsp extra-virgin olive oil 1 yellow onion, diced 2 ribs celery, finely chopped 1 large carrot, finely chopped 2 cloves garlic, minced ¼ tsp kosher salt ⅛ tsp black pepper 1½ lbs raw skinless, boneless chicken breast 6 cups low-sodium chicken broth 1 cup uncooked brown rice, rinsed and drained ½ cup fresh lemon juice (2 whole lemons) 3 large eggs 1 tsp lemon zest Lemon slices and fresh dill, for garnish

Directions

1

In a large pot, over medium heat, add olive oil, onion, celery, and carrot. Saute until veggies are slightly tender, about 10 minutes.

2

Stir in garlic, salt, and pepper, cook for 30 seconds.

3

Add chicken breast, chicken broth, and rice. Cover pot with lid and bring to a boil. Once boiling, reduce heat to a simmer and cook until chicken falls apart, about 18 to 20 minutes.

4

Carefully remove chicken breast and place on a clean cutting board. Shred chicken with 2 forks or a knife and return to pot.

5

In a small bowl, whisk together lemon juice, eggs, and lemon zest. Slowly whisk 1 ladle of hot soup into the lemon-egg mixture. Once well mixed, pour lemon-egg mixture back in the pot. Simmer for another 15 to 17 minutes, until soup is slightly thickened and rice is fully cooked.

6

Garnish with additional lemon slices and fresh dill, if desired.

Nutrition Facts

Amount per serving

Serving size 2 cups

calories

384

total fat

11g

saturated fat

2.2g

protein

39g

carbohydrates

33g

fiber

2.8g

sugar

4g

added sugar

1.1g

sodium

343mg

TAGS:

Eggs , Diabetes-Friendly , Heart-Healthy , Mediterranean , Gluten-Free , High-Protein , Family-Friendly , Lunch , Dinner , Psoriasis-Friendly , Eczema-Friendly , Crohn's Disease-Friendly , Ulcerative Colitis-Friendly

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5 Katie Chang/Stocksy

Gluten-Free Italian Lemon Breakfast Cake

The bright flavor of fresh lemons combines with protein-rich ricotta cheese and almond flour (detailed by the USDA) for a light cake that is just as good for dessert as it is for breakfast! Plus, the use of almond flour in place of all-purpose flour makes this sweet treat completely gluten-free. If you're enjoying this cake for breakfast, serve it alongside yogurt or a piece of fruit for a complete meal.

contains Eggs , Dairy , Tree Nuts

5.0 out of 6 reviews

SERVES

8

CALORIES PER SERVING

225

AUTHOR

Kelly Kennedy, RDN

REVIEWED BY

Lynn Grieger, RDN, CDCES

PREP TIME

10 min

COOK TIME

40 min

TOTAL TIME

50 min

Ingredients

3 eggs, lightly beaten ⅓ cup pure maple syrup or honey 2 lemons, zested and juiced ½ tsp lemon or orange extract ½ cup part-skim ricotta cheese 1½ cups almond flour 1½ tsp baking powder

Directions

1

Line the bottom of a 9x5-inch loaf pan with parchment paper or lightly grease it and set aside. Preheat oven to 350 degrees F.

2

In a large bowl, whisk together eggs, maple syrup, lemon zest, juice, and extract, and ricotta cheese until well combined.

3

Stir in almond flour and baking powder until just moistened. Pour batter into prepared loaf pan and bake until a toothpick inserted into the center comes out clean, 40 to 50 minutes.

Nutrition Facts

Amount per serving

Serving size 1 slice

calories

225

total fat

115g

saturated fat

2.1g

protein

9g

carbohydrates

15g

fiber

2.3g

sugar

9.4g

added sugar

8.1g

sodium

132mg

TAGS:

Eggs , Dairy , Tree Nuts , Diabetes-Friendly , Heart-Healthy , Mediterranean , Vegetarian , Low-Sodium , Gluten-Free , Family-Friendly , Breakfast , Dessert

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6 Nadine Greeff/Stocksy

One-Pan Roasted Lemon Chicken Thighs and Vegetables

One of the quickest ways to get dinner on the table in a hurry is to roast everything on one sheet pan. Chicken thighs often get a bad rap because they're a little higher in fat than white meat , per the USDA, but unlike breasts, they get only so big, which is built-in portion control .

4.6 out of 13 reviews

SERVES

2

CALORIES PER SERVING

550

AUTHOR

Kelly Kennedy, RDN

REVIEWED BY

Lynn Grieger, RDN, CDCES

PREP TIME

10 min

COOK TIME

20 min

TOTAL TIME

30 min

Ingredients

¾ tsp paprika ¼ tsp garlic powder ¼ tsp onion powder ¼ tsp kosher salt, plus more for seasoning ¼ tsp freshly ground pepper, plus more for seasoning 1 tbsp extra-virgin olive oil 6 boneless chicken thighs, no salt solution added 4 cups (2 pints) grape tomatoes 2 bunches fresh asparagus, tough ends trimmed 2 fresh lemons; 1 juiced, 1 sliced into wedges 1 tbsp assorted fresh herbs, finely chopped (such as oregano, thyme, and rosemary)

Directions

1

Preheat oven to 425 degrees F. In a small bowl, combine paprika, garlic powder, onion powder, salt, and pepper.

2

Line a rimmed baking sheet with aluminum foil or parchment and lightly coat with olive oil. Lay chicken thighs on one side. Sprinkle seasoning mix evenly over both sides of each thigh.

3

Add tomatoes to other side of baking sheet and lightly drizzle with olive oil, tossing lightly to coat. If needed, use a second baking sheet to spread all of the ingredients neatly into a single layer. Season with salt and pepper and drizzle half the lemon juice over entire pan. Bake for 10 minutes.

4

Remove baking sheet from oven and add asparagus to the same side as tomatoes. Toss vegetables with remaining lemon juice and sprinkle fresh herbs over chicken. Return to oven and roast until asparagus is bright green and beginning to brown, and the internal temperature of chicken is 165 degrees F, about 8–12 minutes.

5

Serve immediately with lemon wedges.

Nutrition Facts

Amount per serving

calories

550

total fat

33g

saturated fat

9g

protein

41g

carbohydrates

39g

fiber

9g

sugar

9g

added sugar

0g

sodium

520mg

TAGS:

Family-Friendly , Gluten-free , High-Fiber , High-Protein , Quick & Easy , Dinner

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7 Getty Images

Lemon Vinaigrette

Lemon adds a bright flavor to any dish, and salad is no exception! While many vinaigrettes are made with vinegar, fresh lemon juice is another delicious acid base for any salad dressing. Plus, it adds a powerful boost of vitamin C , as the U.S. Department of Agriculture (USDA) points out. This lemon vinaigrette pairs perfectly with a peppery green such as arugula or any fruit-topped salad.

5.0 out of 3 reviews

SERVES

4

CALORIES PER SERVING

97

AUTHOR

Kelly Kennedy, RDN

PREP TIME

5 min

TOTAL TIME

5 min

Ingredients

¼ cup fresh lemon juice (about 2 lemons) 2 tsp Dijon mustard 1 small clove garlic, grated ½ tsp dried thyme ½ tsp kosher salt ¼ tsp freshly ground black pepper 3 tbsp extra-virgin olive oil

Directions

1

In a small bowl, mix lemon juice, mustard, garlic, thyme, salt, and pepper.

2

Using a small whisk or a fork, slowly whisk in olive oil. Alternatively, place all ingredients in a covered jar and shake vigorously.

Nutrition Facts

Amount per serving

Serving size 2 tbsp

calories

97

total fat

10g

saturated fat

1.4g

protein

0g

carbohydrates

1g

fiber

0.1g

sugar

0.4g

added sugar

0g

sodium

201mg

TAGS:

Diabetes-Friendly , Heart-Healthy , Mediterranean , Gluten-free , Vegetarian , Vegan , Low-Carbohydrate , Anti-Inflammatory , Quick & Easy , Ketogenic Diet , Paleo Diet , Whole30 Diet

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8 Adobe Stock

Healthier Lemon Bars

Lemon bars are a favorite dessert, well-loved for their bright flavor and citrusy tang. This version uses maple syrup as a natural sweetener and no butter, cutting back on the saturated fat and added sugar you'll find in traditional lemon bar recipes. Plus, it's gluten- and dairy-free, but tastes as delicious as the original.

contains Tree Nuts , Eggs

5.0 out of 2 reviews

SERVES

16

CALORIES PER SERVING

122

AUTHOR

Kelly Kennedy, RDN

PREP TIME

15 min

COOK TIME

40 min

TOTAL TIME

55 min

Ingredients

1 ½ cups almond flour ⅔ cups pure maple syrup, divided 1 tsp pure almond extract ½ tsp kosher salt, divided 4 large eggs, lightly beaten 3 lemons (1 zested, all juiced) ¾ tsp baking powder 2 tbsp cornstarch Fresh mint leaves and/or fresh blueberries, for garnish (optional)

Directions

1

Preheat oven to 325 degrees F. Line a 9 x 9 baking dish with parchment paper and set aside.

2

In a medium bowl, stir together almond flour, ⅓ cup maple syrup, almond extract, and ¼ teaspoon kosher salt. Pour the mixture into the prepared baking dish and use your fingers to press it into the bottom of the pan, covering the entire thing. Use a small amount of water to prevent your hands from sticking. Bake until the crust becomes golden around the edges, about 20 minutes.

3

Whisk together eggs, lemon juice and zest, remaining ⅓ cup maple syrup, ¼ tsp kosher salt, baking powder, and cornstarch until smooth.

4

Pour lemon mixture over hot crust and return the bars to the oven to cook until the filling is cooked through and just starting to brown, about 20 to 25 minutes. Allow the lemon bars to cool completely before cutting into 16 even squares. Garnish with fresh mint or blueberries, as desired.

Nutrition Facts

Amount per serving

Serving size 1 bar

calories

122

total fat

5g

saturated fat

0.4g

protein

5g

carbohydrates

14g

fiber

0.8g

sugar

9.2g

added sugar

8.1g

sodium

75mg

Tips

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

TAGS:

Tree Nuts , Eggs , Diabetes-Friendly , Heart-Healthy , Mediterranean , Gluten-free , Vegetarian , Low-Sodium , Family-Friendly , Dessert

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9 Anastasia Nurullina/iStock

Greek Lemon Chicken Kebabs With Tzatziki

Mix tzatziki sauce with your grilled chicken to add moisture and flavor. Tzatziki is made with a base of Greek yogurt, which adds an extra dose of protein and calcium to your meal. Calcium is essential for bone health, and yogurt is a top dietary source of calcium, according to the National Institutes of Health (NIH) . Add a tomato, cucumber, and red onion salad, for a complete meal.

contains Dairy

4.0 out of 298 reviews

SERVES

4

CALORIES PER SERVING

294

AUTHOR

Kelly Kennedy, RDN

REVIEWED BY

Lynn Grieger, RDN, CDCES

PREP TIME

15 min

COOK TIME

10 min

TOTAL TIME

55 min

Ingredients

1 lb chicken tenderloins, cut into 1" pieces ¼ cup extra-virgin olive oil, divided 1 fresh lemon, juiced, divided 3 cloves garlic (2 minced and 1 grated) ½ tsp ground cumin ¼ tsp ground turmeric ¾ tsp kosher salt, divided ¼ tsp freshly ground black pepper 1 cup plain, low-fat Greek yogurt 1 tbsp fresh dill, finely chopped ½ cup grated cucumber

Directions

1

To a large zip-close bag, add chicken, 3 tbsp olive oil, all but 1 tbsp of lemon juice, minced garlic, cumin, turmeric, ½ tsp kosher salt, and pepper. Close bag and mix with your hands until chicken is evenly coated. Marinate in the refrigerator for at least 30 minutes.

2

In a mixing bowl, combine the remaining 1 tbsp of olive oil and 1 tbsp lemon juice, grated garlic, the remaining ¼ tsp kosher salt, yogurt, and dill. Stir to combine.

3

Place cucumber in a clean kitchen towel or several paper towels and squeeze tightly to remove any excess moisture. Gently stir it into yogurt mixture. Set tzatziki sauce aside until serving.

4

Generously oil the grill and preheat it to medium.

5

Evenly divide chicken pieces among 4 skewers. Grill until chicken reaches an internal temperature of 165 degrees F, about 10–15 minutes, turning halfway through. Serve with tzatziki sauce.

Nutrition Facts

Amount per serving

calories

294

total fat

16g

saturated fat

2.6g

protein

32g

carbohydrates

5g

fiber

0.3g

sugar

2.7g

added sugar

0g

sodium

307mg

Tips

To make these kebabs keto-friendly, use whole-fat yogurt and drizzle the kebabs with extra-virgin olive oil before serving.

To make these kebabs keto-friendly, use whole-fat yogurt and drizzle the kebabs with extra-virgin olive oil before serving.

TAGS:

Dairy , Diabetes-Friendly , Gluten-free , Heart-Healthy , Mediterranean , Low-Carbohydrate , High-Protein , Dinner

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Editorial Sources and Fact-Checking

Everyday Health follows strict sourcing guidelines to ensure the accuracy of its content, outlined in our editorial policy . We use only trustworthy sources, including peer-reviewed studies, board-certified medical experts, patients with lived experience, and information from top institutions.

Sources

1. Fruit and Vegetable Guide Series: Lemons. Utah State University Extension . July 21, 2023.
2. Lemon. Britannica . May 12, 2024.
3. Pyrzynska K et al. Hesperidin: A Review on Extraction Methods, Stability and Biological Activities. Nutrients .
4. Sunkist Growers and Chefs From Johnson & Wales University Release New S'Alternative Research. Sunkist . July 10, 2014.
5. About Sodium and Health. Centers for Disease Control and Prevention . January 31, 2024.
6. Lemons, Raw, Without Peel. U.S. Department of Agriculture . April 1, 2019.