As much as I wish I could grow lemons, I haven’t been so lucky. I’ve picked from lemon groves in Florida, and driven through them in California, but when it comes to growing them in my northern climate, there have been challenges (and trust me, I’ve tried!) But my southern friends are always asking me what to do with their bounty of lemons, which often end up just dropping to the ground… the shame!
Well, if you’re lucky enough to have a lemon tree in your backyard or just love the idea of using fresh lemons in the kitchen, then you’re in the right place because I’m about to share five of my favorite easy lemon recipes are perfect for adding a zesty twist to your dishes, whether you’re seeking something sweet, savory, or simply refreshing. From soothing teas to tangy spreads, these recipes will put those extra lemons to good use. Let’s dive into five of our favorite lemon-inspired creations, each bringing a unique blend of flavor and versatility to your table.
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The Mood: Cozy & Refreshing
Homemade Medicine Ball Tea Bombs
There’s a certain drink at a popular coffee chain that people love, known by some on the secret menu as the “medicine ball”—a comforting blend of mint tea, lemonade, and honey. But in my travels, I discovered different fresher versions of this soothing drink, and I couldn’t resist experimenting at home. There’s a local coffee shop near my house that makes their own twist on this, adding ginger, and I became obsessed. So, I set out to recreate it, with a little extra magic, right in my own kitchen. The result? Homemade Medicine Ball Tea Bombs—frozen cubes packed with lemon, zest, honey, and ginger, ready to melt into a hot cup of tea whenever you need a comforting, citrusy pick-me-up.
The key ingredients—lemon juice, lemon zest, ginger, and honey—combine to create a concentrated cube of flavor that you can freeze and use on demand. Each element plays a role: the lemons bring a bright acidity, the ginger adds warmth, and the honey provides a natural sweetness that balances everything. The result is a tea bomb that melts effortlessly into your hot cup of mint tea (or chamomile!) creating a soothing drink that’s perfect for chilly evenings or when you’re feeling under the weather.
These tea bombs aren’t just for sipping solo. Drop one into a hot toddy for a delightful twist or use them as a base for a DIY lemon-ginger soda by mixing with sparkling water.
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Homemade Medicine Ball Tea Bombs
Make these Homemade Medicine Ball Tea Bombs ahead, and have them on hand for a sniffle or immune boost any time!
- Prep Time: 10 minutes
- Freezing Time: 8 hours
- Cook Time: 5 minutes
- Total Time: 8 hours 15 minutes
- Yield: Approximately 12 tea cubes 1x
- Category: Beverages
Ingredients
- 5 lemons, washed, squeezed, and zested
- 1 piece of fresh ginger (about 3 inches), scrubbed and washed
- 1/4 cup raw honey
- 1/2 cup water
- Mint tea bags
Instructions
- Combine the lemon juice, lemon zest, ginger, raw honey and water in a blender. Blend until smooth.
- Pour the mixture into an ice cube tray and freeze overnight. You can fill them half-way to make smaller cubes that are less potent.
- When you’re ready to enjoy a soothing drink, steep a mint tea bag in a cup of boiling water for 5 minutes.
- Drop a frozen cube into the tea and stir until dissolved. Serve hot and enjoy!
Learn more about this easy lemon recipe in Brew Magic with Homemade Medicine Ball Tea Bombs.
The Mood: Sweet & Nostalgic
Lemon Curd Fruit Spread
Tangy Delightful Lemon Curd
I’ve had a love affair with lemon curd ever since a trip to Seattle’s Pike Place Market where a small shop served it with crumpets, and it was love at first bite. As soon as I got home, I knew I had to learn how to make it myself, and it quickly became a staple in my kitchen. Now, I love gifting jars of this silky, sunshine-hued spread to friends, especially during the holidays.
This spread is made with simple ingredients like eggs, sugar, and plenty of fresh lemon juice and zest. The balance between the buttery richness and the tart zing of lemon is what makes this recipe truly shine. The eggs give it a creamy texture, while the sugar mellows out the citrusy sharpness, creating a silky, sunshine-colored curd that’s hard to resist.
Spread it generously over toast, use it as a filling for tarts, or even swirl it into yogurt for a quick breakfast upgrade. And don’t forget—it makes a fantastic homemade gift in a pretty jar.
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Lemon Curd Fruit Spread
Lemon Curd Fruit Spread is one of the most delicious things you can make with lemons—to use on bread or as an ice-cream topping. The combination of sweet, tangy, and creamy will have you craving more. Prepare to make a second batch soon!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 and 1/2 cup 1x
- Category: Desserts
Ingredients
- 5 large eggs
- 1 1/2 cups sugar
- 1 1/4 cups freshly squeezed lemon juice(about 4 lemons)
- 1/2 cup lemon zest (remember to wash lemons first)
- 10 tablespoons butter, cut in thin slices
- Pinch of salt
Instructions
- Combine lemon zest and sugar in a food processor with a steel blade. Process until the zest is very fine, about 2 to 3 minutes.
- In the bowl of a stand mixer, cream the butter, then add the sugar/zest mixture until everything is thoroughly combined.
- Add the eggs, one at a time, on low speed.
- Add lemon juice and salt. Mix until all ingredients are thoroughly combined.
- Pour the mixture into a heavy saucepan and cook over low heat, stirring constantly with a whisk.
- Continue to stir until the mixture has thickened, about 10 minutes.
- Remove from heat and strain into a glass bowl or jar.
- Allow to cool completely before serving.
- Store lemon curd in an airtight glass container in the fridge for up to 2 weeks.
Notes
- For even more control over the cooking process, use a double boiler; that will eliminate the risk of scorching. You’ll see little pieces of egg as you’re whisking. That’s fine; you’ll be straining this when it’s done. But if you start to get pieces of cooked egg bigger than pea size, you’ll want to start over because your curd will have a heavy taste of scrambled eggs.
Learn more about this easy lemon recipe in Zestfully Yours: A Lemon Curd Love Affair.
The Mood: Comforting & Hearty
One-Pot Lemon Chicken Soup with Rice, Orzo, or Couscous
Lemon Chicken Soup with Rice, Orzo, or Couscous
There’s nothing like a bowl of chicken soup to warm you from the inside out, especially when it has a Mediterranean twist like this One-Pot Lemon Chicken Soup. This easy lemon recipe is a riff on a Greek classic, balancing the rich broth and tender chicken with the bright acidity of lemon.
Using a few pantry staples—rice, orzo, or couscous—you can customize this soup to your liking. The lemon juice and zest add a refreshing contrast to the savory chicken and aromatic dill, while the egg-lemon mixture (avgolemono style) gives it a creamy, velvety texture without needing cream.
Serve it with a side of crusty bread for dipping, or enjoy it as a light, satisfying meal on its own. This soup also freezes well, making it a great option for meal prepping.
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Lemon Chicken Soup with Rice, Orzo, or Couscous
This is a variation on the theme of a classic Greek soup made with the chicken and the egg, with your choice of hearty grain or pasta to soak up all the lemony deliciousness. If you don’t have precooked chicken, add at least 30 minutes to the total time.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 25 minutes
- Yield: Serves 6 to 8 1x
- Category: Soups
Ingredients
- 1 to 2 tablespoons olive oil
- 1 small chopped onion
- 1 chopped carrot
- 4 cloves chopped garlic
- 1/2 cup rice, orzo, or Israeli couscous (pearl style)
- 4 to 6 cups chicken broth
- 3 tablespoons freshly squeezed lemon juice
- 3 eggs
- 2 chicken breasts, cooked and shredded, OR 4 chicken thighs, cooked and shredded (can cook with the soup if needed)
- 1/2 teaspoon sea salt
- 1 teaspoon fresh ground pepper
- 1/4 cup fresh dill, chopped
Instructions
- If you’re cooking the chicken now, heat 1 tablespoon of olive oil in a deep pot. Otherwise, jump to No. 6.
- Braise the chicken on both sides.
- Add chicken broth and heat just to boiling.
- Simmer chicken until it’s cooked, about 30 to 45 minutes.
- When the chicken is cooked, remove it from the pot and shred it.
- Heat olive oil in a pan and sauté the chopped onion, carrot, and garlic for about 5 minutes, or until the onion turns translucent, the carrot begins to soften, and the garlic is lightly browned.
- Put shredded chicken in a deep pot with the chicken broth.
- Add sautéed onion and carrot, plus your choice of rice, orzo, or couscous.
- Bring to a boil, then simmer, loosely covered, for about 15 minutes.
- Beat the eggs together with the lemon juice.
- Add a small amount of chicken broth to the egg and lemon mixture, stirring with a fork or whisk. Take care that you don’t add too much hot broth at once or you’ll cook the eggs.
- Gradually add a little more broth to the egg and lemon mixture, stirring the whole time.
- When you’ve mixed in about a cup or two of the broth to the egg and lemon mixture, gradually stir that mixture back into the pot. The soup will begin to thicken.
- Garnish with dill.
- Serve with crusty bread for dunking.
Learn more about this easy lemon recipe in When Life Gives You Lemons, Make Lemon Chicken Soup.
The Mood: Bright & Zesty
Honey Lemon & Feta Vinaigrette
I can’t explain enough how much I love this dressing! It’s so easy to make, and I use it endlessly. My favorite way to enjoy it is over kale salad—something about the way it balances out the bitterness of the greens with its sweet and tangy notes just works. It transforms a simple bowl of greens into a super healthy, flavorful meal, and if you add a little feta, it’s even better.
The lemon juice provides a bright, tangy base, while the honey rounds out the acidity with a touch of sweetness. The feta adds a creamy, salty punch that makes each bite feel indulgent. This vinaigrette is as versatile as it is easy to whip up—just shake everything together in a mason jar.
Drizzle this over roasted vegetables, use it as a marinade for grilled chicken, or toss it with your favorite grains for a quick and healthy lunch.
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Honey Lemon & Feta Vinaigrette
This Honey Lemon & Feta Vinaigrette is a sweet, bright, lemon-based salad dressing that draws in an oniony-garlicky flavor from the shallots, softened by honey and feta cheese.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salads & Dressings
Ingredients
- 6 tbsp extra-virgin olive oil
- 3 tbsp lemon juice (1 lemon, including zest)
- 1/4 cup chopped shallot
- 1 tbsp honey
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1 tbsp crumbled feta cheese (optional but recommended)
Instructions
- Combine all ingredients except feta into a small mason jar (jam-sized is good) and shake well. Add feta and shake gently. Serve over pasta salad or a kale salad.
Notes
This recipe will keep in the fridge for a few days. If refrigerated, let come to room temperature before serving.
Learn more about this easy lemon recipe in Feta Believe It: A Honey-Lemon Vinaigrette for Every Leafy Green.
The Mood: Decadent & Indulgent
Italian Lemon Mini Pound Cakes
Italian Lemon Mini Pound Cakes
When life gives you lemons, why not make cake? These Italian Lemon Mini Pound Cakes are a sweet, sophisticated treat that’s perfect for sharing. And as a bonus, this recipe calls for limoncello—yes, I have a recipe for that too! It might look like a lot, but most of the ingredients overlap between the cake, glaze, and frosting. Plus, you can skip the frosting altogether and just use the glaze and still have a perfectly delicious treat.
The secret to their irresistible flavor lies in the combination of fresh lemon juice, zest, and a touch of limoncello. Each bite offers a burst of citrusy goodness balanced by the buttery richness of the pound cake. The cakes are baked in mini Bundt pans, making them ideal for portioned treats or a stunning addition to a dessert platter.
Serve these beauties with a cup of espresso or a glass of limoncello for a true Italian-inspired experience. They’re also fantastic as a brunch dessert or as a special homemade gift.
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Italian Lemon Mini Pound Cakes
Lemony and glazed with frosting, no other bite-size treat comes close to this Italian Lemon Mini Pound Cakes recipe.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 mini Bundt cakes 1x
- Category: Bakery
Ingredients
- Cake
- 3 cups all- purpose flour, plus extra for the pans
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 16 tablespoons (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 2 tablespoons grated lemon zest
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 teaspoon limoncello liqueur
- 1/2 cup buttermilk
- Glaze
- 1 1/2 cups confectioners’ sugar
- 2 tablespoons lemon juice
- 1 tablespoon limoncello liqueur
- Lemon Mascarpone Topping
- 4 ounces mascarpone cheese, room temperature
- 1 tablespoon grated lemon zest plus 1/4 cup lemon juice, plus extra zest for garnish
- 1 teaspoon limoncello liqueur
- 2 cups confectioners’ sugar
Instructions
- Preheat the oven to 325 degrees F. Grease and flour two 6-cavity mini Bundt pans.
- For the cake: In a large bowl, whisk together the flour, baking powder and salt.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 1 minute, then add the sugar and beat until light and creamy. Add the eggs one at a time, beating well after each addition. Beat in the sour cream, lemon juice, lemon zest, vanilla, and limoncello.
- On low speed, add half of the flour mixture, followed by the buttermilk, and then the remaining flour mixture, beating to combine. Fill each mini Bundt cavity three-quarters full.
- Bake for 25 to 30 minutes or until the cakes are golden and a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack and let cool completely.
- For the glaze: Whisk the confectioners’ sugar with the lemon juice and limoncello. Drizzle the glaze over the cake(s).
- For the lemon-mascarpone topping: Beat the mascarpone cheese with the lemon zest, lemon juice, limoncello, and confectioners’ sugar until smooth.
- After the cakes have cooled, drizzle the mascarpone frosting over the cakes. Sprinkle with lemon Serve.
Notes
- If you’d like to make one large cake instead of individual cakes, grease and flour a 12-cup Bundt pan. Make the batter as directed, then bake the cake for 1 hour 10 minutes to 1 hour 20 minutes. Let the cake cool in the pan for 10 minutes, before turning it out onto a wire rack and letting cool completely. Make the frosting and drizzle it on the cake as directed.
Learn more about this easy lemon recipe in Tiny Bundts, Big Lemon Flavor: The Italian Lemon Mini Pound Cake Adventure.
Lemon lovers rejoice—these easy lemon recipes are your new go-to for making the most of your citrus bounty. From cozy tea bombs to indulgent cakes, there’s something here for every mood and occasion. Try using lemons in other creative ways like lemon-garlic shrimp, preserved lemons, or a refreshing lemon zest gelato. What’s your favorite way to use lemons? Share your thoughts in the comments below!
And if you’re looking to grow your own lemon tree or want to learn more about caring for citrus, view our Lemon Gardening Guide for all the tips and tricks you need. Happy cooking and gardening!
