17 Zesty Lemon Spring Recipes for a Citrus Burst

As spring arrives, people start to crave fresh and citrusy flavors. You're probably one of them, looking for a burst of citrus to refresh your meals and make them more exciting. Citrus flavors like lemon are perfect for spring, and they can add a lot of fun to your cooking.

Now, you can explore 17 zesty lemon recipes to find your new favorite dish and make your spring meals more enjoyable. These recipes are easy to make and use lemons in a variety of delicious ways. You can start cooking today and discover the joy of citrus flavors in your spring meals!

1. Lemon Garlic Shrimp Pasta

Lemon Garlic Shrimp Pasta is a revitalizing seafood dish.

Ingredients

• 12 oz pasta
• 1 pound large shrimp
• 3 cloves garlic
• 2 lemons
• 1/4 cup white wine
• 1/4 cup olive oil
• 1 teaspoon dried parsley
• Salt and pepper

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions.
2. Peel and de-vein the shrimp, then season with salt and pepper.
3. In a large skillet, heat the olive oil over medium-high heat and sauté the garlic until fragrant.
4. Add the shrimp to the skillet and cook until they turn pink, about 2-3 minutes per side.
5. Remove the shrimp from the skillet and set aside.
6. Squeeze the juice of 1 lemon into the skillet and add the white wine, scraping up any browned bits from the bottom.
7. Add the cooked pasta to the skillet, tossing to combine with the lemon-wine sauce.
8. Return the shrimp to the skillet and toss to combine with the pasta and sauce.
9. Stir in the dried parsley and season with salt and pepper to taste.
10. Serve the pasta hot, garnished with lemon wedges.

2. Spring Lemon Chicken Salad

Fresh chicken salad infused with lemon and herbs.

Ingredients

• 1 pound cooked chicken breast
• 1/2 cup celery, diced
• 1/2 cup red onion, diced
• 1/4 cup fresh lemon juice
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon chopped fresh dill
• Salt and pepper to taste

Instructions

1. In a large bowl, combine chicken, celery, and red onion.
2. In a small bowl, whisk together lemon juice, mayonnaise, Dijon mustard, salt, and pepper.
3. Pour the dressing over the chicken mixture and toss to coat.
4. Stir in chopped fresh dill.
5. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
6. Serve on a bed of lettuce or as a sandwich filling.

3. Lemon Rosemary Leg of Lamb

Lemon and rosemary infused leg of lamb, perfect for springtime gatherings.

Ingredients

• 1 (1.5-2 pound) leg of lamb
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 lemons, zested and juiced
• 4 sprigs fresh rosemary, chopped
• 2 teaspoons salt
• 1 teaspoon black pepper

Instructions

1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together olive oil, garlic, lemon zest, lemon juice, rosemary, salt, and pepper.
3. Rub the mixture all over the leg of lamb, making sure to coat it evenly.
4. Place the lamb in a roasting pan and put it in the oven.
5. Roast the lamb for 20 minutes per pound, or until it reaches your desired level of doneness.
6. Remove the lamb from the oven and let it rest for 10-15 minutes before slicing and serving.

4. Zesty Lemon Bars

Tangy and sweet lemon bars with a shortbread crust.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice

Instructions

1. Preheat oven to 350°F and line an 8-inch square baking dish with parchment paper.
2. Prepare the shortbread crust by whisking together flour, confectioners' sugar, and granulated sugar in a medium bowl.
3. Add the softened butter to the bowl and mix until the mixture forms a crumbly dough.
4. Press the dough evenly into the prepared baking dish and bake for 20 minutes.
5. While the crust is baking, prepare the lemon filling by whisking together eggs, lemon zest, and lemon juice in a large bowl.
6. When the crust is ready, remove it from the oven and pour the lemon filling over the warm crust.
7. Return the dish to the oven and bake for an additional 20-25 minutes, or until the filling is set.
8. Remove the dish from the oven and let it cool completely in the pan before cutting into bars and serving.

5. Lemon Herb Quiche

A savory and flavorful quiche filled with lemon and herbs.

Ingredients

• 1 pie crust
• 2 eggs
• 1 cup heavy cream
• 1/2 cup grated cheese
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 lemons, zested and juiced
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat oven to 375°F.
2. Roll out the pie crust and place in a tart pan.
3. In a bowl, whisk together eggs, heavy cream, cheese, thyme, salt, and pepper.
4. Stir in lemon zest and juice.
5. Pour the egg mixture into the pie crust.
6. Sprinkle parsley on top.
7. Bake for 35-40 minutes or until the edges are golden brown.
8. Let it cool before serving.

6. Lemon Ginger Marmalade

Lemon Ginger Marmalade is a tangy and invigorating preserve made with lemons and ginger.

Ingredients

• 4 cups lemon juice
• 4 cups granulated sugar
• 1 cup grated ginger
• 4 cups water
• 1 package pectin

Instructions

1. Combine lemon juice, sugar, and grated ginger in a large pot.
2. Bring the mixture to a boil over high heat, stirring occasionally.
3. Reduce heat to medium-low and simmer for 10 minutes.
4. Add water and pectin to the pot, stirring to combine.
5. Return the mixture to a boil, then reduce heat and simmer for an additional 10 minutes.
6. Remove the pot from the heat and let the marmalade cool slightly.
7. Strain the marmalade through a fine-mesh sieve to remove solids.
8. Pour the marmalade into clean, sterilized jars and seal tightly.

7. Grilled Salmon With Lemon Butter

Grilled salmon with a zesty lemon butter sauce.

Ingredients

• 4 salmon fillets
• 1/2 cup unsalted butter, softened
• 2 lemons, juiced
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• Salt and pepper, to taste

Instructions

1. Preheat grill to medium-high heat.
2. In a medium bowl, mix together butter, lemon juice, garlic, and parsley.
3. Season the salmon fillets with salt and pepper.
4. Grill the salmon for 4-5 minutes per side, or until cooked through.
5. Brush the lemon butter mixture on the salmon during the last minute of cooking.
6. Serve the salmon hot, garnished with additional parsley if desired.

8. Lemon Poppy Seed Muffins

Freshly baked muffins infused with lemon zest and poppy seeds.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup plain yogurt
• 2 large eggs
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon poppy seeds

Instructions

1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together the melted butter, yogurt, eggs, lemon zest, and lemon juice.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the poppy seeds.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

9. Lemon Asparagus Risotto

Lemon Asparagus Risotto is a bright and citrusy spring dish.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 small onion
• 2 cloves garlic
• 1 pound fresh asparagus
• 2 lemons
• 1/2 cup white wine
• 1/4 cup grated Parmesan
• Salt and pepper to taste

Instructions

1. Heat the chicken broth in a separate pot and keep warm.
2. Sauté the onion and garlic in olive oil until softened.
3. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add the white wine and cook until absorbed.
5. Add 1/2 cup of warm broth to the rice and stir until absorbed, repeating this process.
6. Steam the asparagus until tender, then chop and set aside.
7. Remove the risotto from heat and stir in the grated Parmesan.
8. Squeeze the juice of 1 lemon over the asparagus and toss to coat.
9. Serve the risotto with the asparagus on top and a squeeze of lemon.

10. Lemon Lavender Panna Cotta

Lemon Lavender Panna Cotta is a creamy dessert infused with lemon and lavender flavors.

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup dried lavender buds
• 2 lemons, zested and juiced
• 1/2 cup sour cream

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and vanilla extract.
2. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. Remove the mixture from the heat and let it steep for 10-15 minutes with the lavender buds.
4. Strain the mixture through a fine-mesh sieve into a clean bowl, discarding the lavender buds.
5. Whisk in the lemon zest and juice.
6. In a small bowl, whisk the sour cream until it's smooth.
7. Fold the sour cream into the cream mixture until well combined.
8. Pour the mixture into individual serving cups or a large serving dish.
9. Refrigerate for at least 4 hours or overnight until set.
10. Serve chilled, garnished with additional lavender buds and lemon zest if desired.

11. Chicken and Lemon Orzo Soup

Brighten up with an invigorating bowl of chicken and lemon orzo soup.

Ingredients

• 1 pound boneless, skinless chicken breast
• 4 cups chicken broth
• 1 cup orzo
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup diced celery
• 2 lemons, juiced
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion, garlic, carrots, and celery, and cook until the vegetables are tender.
3. Add the chicken to the pot and cook until browned on all sides.
4. Pour in the chicken broth and bring the mixture to a boil.
5. Add the orzo to the pot and cook until tender.
6. Stir in the lemon juice and dried thyme.
7. Season the soup with salt and pepper to taste.
8. Serve the soup hot, garnished with lemon slices if desired.

12. Lemon Blueberry Scones

Freshly baked lemon blueberry scones bursting with citrus flavor and sweetness.

Ingredients

• 2 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter
• 3/4 cup heavy cream
• 1 large egg
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 cup fresh blueberries

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and use a pastry blender to work it into the dry ingredients.
4. In a separate bowl, whisk together heavy cream, egg, lemon zest, and lemon juice.
5. Pour the wet ingredients into the dry ingredients and stir until the dough comes together.
6. Gently fold in the fresh blueberries.
7. Turn the dough out onto a floured surface and pat into a circle that is about 1 inch thick.
8. Use a biscuit cutter or the rim of a glass to cut out scones.
9. Place the scones on the prepared baking sheet and bake for 18-20 minutes, or until golden brown.
10. Remove from the oven and let cool on a wire rack for 10-15 minutes before serving.

13. Roasted Lemon Cauliflower

Roasted lemon cauliflower is a revitalizing and healthy side dish.

Ingredients

• 1 head of cauliflower
• 2 lemons
• 2 cloves of garlic
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup grated parmesan cheese

Instructions

1. Preheat the oven to 425°F (220°C).
2. Rinse the cauliflower and remove the leaves and stem.
3. Cut the cauliflower into florets and place them in a bowl.
4. Squeeze the juice of 1 lemon over the cauliflower and toss to coat.
5. Mince the garlic and sprinkle it over the cauliflower.
6. Drizzle the olive oil over the cauliflower and season with salt and pepper.
7. Spread the cauliflower on a baking sheet and roast for 20-25 minutes.
8. Remove the cauliflower from the oven and sprinkle with parmesan cheese.
9. Squeeze the juice of the second lemon over the cauliflower and serve hot.

14. Lemon Spinach Stuffed Chicken

Lemon Spinach Stuffed Chicken is a flavorful and healthy dish.

Ingredients

• 4 boneless chicken breasts
• 1 package frozen chopped spinach, thawed and drained
• 2 lemons, juiced
• 2 cloves garlic, minced
• 1/2 cup feta cheese, crumbled
• 1/2 cup shredded mozzarella cheese
• 1 tsp dried thyme
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, lemon juice, garlic, feta cheese, mozzarella cheese, and thyme.
3. Lay the chicken breasts flat and make a horizontal incision in each to create a pocket.
4. Stuff each chicken breast with the spinach mixture and season with salt and pepper.
5. Close the incision and secure the filling with toothpicks if needed.
6. Brush the chicken with olive oil and place on a baking sheet.
7. Bake for 30-35 minutes or until the chicken is cooked through.
8. Let the chicken rest for 5 minutes before slicing and serving.

15. Lemon Curd Tart

A tangy and sweet dessert, lemon curd tart is an invigorating spring treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup confectioners' sugar
• 1/2 cup unsalted butter
• 2 large egg yolks
• 1/2 cup granulated sugar
• 2 lemons, zested and juiced
• 1/4 cup heavy cream

Instructions

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch.
3. Transfer the dough to a 9-inch tart pan and trim the edges.
4. Chill the dough in the freezer for 10 minutes, then line with parchment paper and fill with pie weights.
5. Bake the crust for 15 minutes, then remove the parchment paper and pie weights.
6. In a medium saucepan, whisk together the egg yolks, granulated sugar, lemon zest, and lemon juice.
7. Add the heavy cream and cook over medium heat, stirring constantly, until the mixture thickens.
8. Remove the saucepan from the heat and stir in the unsalted butter until melted.
9. Pour the lemon curd into the baked tart shell and smooth the top.
10. Bake the tart for an additional 5 minutes, then allow to cool completely before serving.

16. Lemon Garlic Roasted Vegetables

Lemon and garlic infused roasted vegetables, a flavorful and healthy side dish.

Ingredients

• 2 cloves of garlic, minced
• 2 lemons, juiced
• 2 tablespoons olive oil
• 1 large zucchini, sliced
• 1 large bell pepper, sliced
• 1 large red onion, sliced
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, whisk together lemon juice, garlic, and olive oil.
3. Add the sliced zucchini, bell pepper, and red onion to the bowl and toss to coat.
4. Season with salt and pepper to taste.
5. Spread the vegetables in a single layer on a baking sheet.
6. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned.
7. Remove from the oven and serve hot.

17. Lemon Ricotta Pancakes

Fluffy pancakes infused with lemon zest and ricotta cheese.

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup whole milk
• 2 large eggs
• 1/2 cup ricotta cheese
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon grated lemon zest
• 2 tablespoons unsalted butter, melted

Instructions

1. In a medium bowl, whisk together flour, baking powder, and salt.
2. In a large bowl, whisk together sugar, milk, eggs, ricotta cheese, lemon juice, and lemon zest.
3. Add the dry ingredients to the wet ingredients and stir until just combined.
4. Add the melted butter and stir until the batter is smooth.
5. Heat a non-stick skillet or griddle over medium heat.
6. Drop the batter by 1/4 cupfuls onto the skillet or griddle.
7. Cook the pancakes for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
8. Flip the pancakes and cook for another 1-2 minutes, until golden brown.
9. Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.

Conclusion

You'll squeeze the most out of spring with these 17 zesty lemon recipes, bursting with citrus flavor. Like a ray of sunshine, they'll brighten up your meals, bringing warmth and energy to your table. As you savor each bite, the tangy sweetness will symbolize hope and renewal, making every dish a delicious celebration of the season.