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the 11 most irresistible recipes of all time

22 mayo, 2021

Lemon is citrusy that gives a tremendous game in the kitchen. Versatile to the point of saying enough and capable of transforming simple preparations into sublime dishes. Whether it’s its zest or its juice, lemon fits equally well in savory and sweet dishes. He is most grateful.

It is curious that this winter fruit is associated with heat. Perhaps it is because of how refreshing it is in the mouth and because it brings lightness to everything to which it is added. The fact is that any time of the year is good to prepare any of these 11 recipes with lemon, the most irresistible of all time.

Crazy about citrus?  63 savory recipes to use them in

Lemon Crackle Cookies Recipe, a delicious and quick dessert to make

Piccata al limone with basilico or beef fillets with lemon with basil

Piccata with lemon with basil

There are many versions of lemon meat recipes, using large steaks, schnitzels, or chicken. This one in particular has its origin in Italian gastronomy (that basil gives it away) and it takes bread and dips. Fundamental to making it out of the movie is getting good meat and good lemons, the kind that intoxicate when cut.

  • Ingredients for four people: 4 beef fillets of one 150 g each (fine, but not overdone), 2 lemons, 250 ml of vegetable broth, 1 tablespoon of cornstarch, 25 ml of extra virgin olive oil (and more for cooking), 15 g of fresh basil (approximately), 50 ml of white wine, salt and ground black pepper.

  • Elaboration: Temper the meat a little, clean of any excess fat and dry with kitchen paper. Wash the lemons well and cut one of them in half. Peel the skin with a peeler or knife, removing strips without taking much white part, because it is bitter -although at home we like it-. Cut into thin strips. Squeeze the juice, straining it to avoid the pulp and bones. Emulsify, beating vigorously with the 25 ml of olive oil, season slightly and mix well with the skin. Arrange the fillets in a deep plate and cover with the marinade. Cover with plastic wrap and leave in the refrigerator for an hour; take them out 10 minutes before cooking. Preheat the oven to 60ºC or take advantage of the residual heat. Heat a frying pan with olive oil and cook the fillets on the grill, drained from the marinade, leaving them al dente, which are juicy. Reserve in the hot oven. Leave the pan on the heat at high temperature and add the wine, scraping the bottom well to remove the juices from the meat. When the alcohol evaporates, add all the marinade and the broth. Lower the heat and cook until it reduces a little. Dilute the cornstarch in a little cold water and add it to the pan. Continue cooking until thickened, but not too thick either. Meanwhile wash, dry and chop the basil. Serve the meat in a bowl with the sauce on top and the basil added at the last minute, so that it retains its bright green color. Give a hit of black pepper if desired.

More details about this recipe, here.

Chinese style lemon chicken

chinese style lemon chicken

There is a big difference between authentic Chinese recipes and those we enjoy in Chinese restaurants in our country. The authentic recipe starts from a traditional Cantonese dish, it is steamed with lemon slices on top. Our recipe is the version of the western Chinese restaurant, battered and fried. A delicious dish.

  • Ingredients for four people: 2 chicken breasts, 2 lemons, 2 tablespoons of cornstarch, sunflower oil for frying, 2 tablespoons of sugar, 100 ml of chicken broth and 50 ml of soy sauce.

  • Elaboration: We cut three thin slices of lemon and squeeze the rest of the two lemons. In a saucepan, we cook the lemon juice with the sugar, the broth, a tablespoon of cornstarch and the three slices, leaving over low heat until it thickens like a syrup. We clean the chicken breasts and cut in half. We marinate in the soy sauce for 30 minutes. Mix the other tablespoon of cornstarch with the beaten egg and with that mixture we batter the drained breasts and fry them until golden brown. We cut the breasts into small strips to make it easier for the diner to eat them with chopsticks. In a bowl, we put the three lemon slices aligned and cover them with half of the lemon sauce. We place the chicken on top of the lemon slices, pour the rest of the sauce on top and serve immediately.

More details about this recipe, here.

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Sole with donkey-lemon sauce

sole with lemon burro sala

The tandem butter and lemon is a safe bet when it comes to accompanying fish. This donkey-lemon sauce is reminiscent of the famous “meunière”, although it is simpler and lighter. It can be used with any fish, but sole is perfect for this recipe because of the fineness and delicacy of its meat and the speed with which it is grilled.

  • Ingredients for two people: 1 large sole of approximately 1 kg, juice of half a lemon, 50 g of butter, cherry potatoes for garnish and fresh parsley for garnish.

  • Elaboration: Cut two potatoes in half to have four pieces and cook them in plenty of water with a teaspoon of salt. In a tray or griddle we melt the butter to use it to cook our sole in it. Instead of making a separate sauce as in the sole a la meunière recipe, here we are going to cook the sole in the butter from the first moment, continuously spooning the upper part of the sole, the part that is not in contact with the iron. When the sole takes five minutes, we turn it over so that it cooks on the other side. Add a little lemon juice squeezed over the cooked side and let it continue to cook on the other side, while continuing to nap continuously. It will take about three or four more minutes, but that will depend on the size of the sole you have bought. When the fish is ready, add the rest of the juice of the half lemon, -or a little more- and deglaze the dish or griddle, distributing those juices over the sole. We serve immediately.

More information about the recipe, here.

Easy lemon cookies

easy lemon cookies

This recipe is perfect for beginners, as you just have to mix the ingredients, form the cookies and bake. That is why we have named them easy lemon cookies. We could also have called them “quick”, in 20 minutes you are ready, which makes them ideal for those moments when you want a sweet bite and we hardly have time to prepare anything.

  • Ingredients for 30 units: 215 g of wheat flour, 1/4 teaspoon of baking powder, a pinch of salt, 130 g of butter at room temperature, 100 g of sugar, 1 M egg and 10 ml of lemon essence (or, failing that, the zest of 1 lemon).

  • Elaboration: In a deep bowl, mix the flour, baking powder and salt. In another bowl, beat the butter, sugar, lemon essence and egg until a creamy mixture is obtained. Add the dry ingredients and mix, with your hands, until smooth. If we use Thermomix we will save a couple of minutes. We introduce all the ingredients in the Thermomix glass and we program 20 seconds, speed 3. We take small portions of dough and we roll. We place on a plate or source covered with sugar and crush slightly. Transfer to a baking tray covered with parchment paper, leaving a little space between some cookies. Cook in the oven, preheated to 180ºC with heat up and down, for 12-14 minutes. We remove the tray from the oven and wait for them to cool before consuming.

More information about the recipe, here.

Lemon bites

lemon bites

This is a very simple sweet, but nevertheless perfect to finish a copious meal. Lemon bites, cold from the fridge, turn into a delicious cupcake, one of those that you can’t stop eating. They enter without feeling, so beware of excesses. You are warned.

  • Ingredients for four people: 225 g of wheat flour, 65 g of brown sugar, 150 g of butter, 180 ml of lemon juice, 60 g of sugar, 3 M eggs, lemon zest to taste and 180 g of white chocolate for desserts.

  • Elaboration: We preheat the oven to 180º C with heat up and down and the middle position of the rack. We grease a square mold 24 centimeters on a side. In a bowl we mix the flour with the brown sugar, we add the butter in cubes and we are making some crumbs with our fingers. We crush these crumbs at the base of the mold without rising to the sides evenly and bake the base for 15 minutes. Let it cold down. While we prepare the lemon cream. We melt in the microwave being careful not to burn the white chocolate for desserts, a minute and a half at 500W will be enough. In a saucepan we mix the eggs, sugar, lemon juice, zest and food coloring if we wish and we cook this mixture, stirring without stopping just until it seems to start to boil and the cream has slightly thickened. We pour the cream over the melted white chocolate and stir with a spatula until we get a smooth cream. We pour this cream on top of the baked base and move the mold slightly so that it is level. We let it warm and then reserve in the fridge for a minimum of three hours until it hardens. Once solid we cut it into portions with a very sharp knife. We serve cold with icing sugar sprinkled.

More information about the recipe, here.

Classic lemon mousse

classic lemon mousse

It is not surprising that such a classic preparation as lemon mousse has so many versions, because it is a very rich dessert. With yogurt, with condensed milk, without eggs or without dairy, the light or fast mousse are some of them. All great, that’s for sure, but none like the classic lemon mousse recipe, the most authentic and delicious of all.

  • Ingredients for six people: For the lemon cream: 1.5 lemons, 1 egg, 65 g of sugar and 80 g of butter. For the Italian meringue: 1 egg white, 170 ml of water and 56 g of sugar. Also: 1 lemon, 1 sheet of gelatin and 180 g of liquid cream to whip.

  • Elaboration: We start with the lemon curd, which you need …