We often use lemon juice to give dishes a burst of brightness, or lemon zest to add an extra zip to lemon desserts. But we admit that using a whole lemon — peel, pith, and all — in a single dish might sound like a wild idea. Unfazed, we challenged Food & Wine recipe developer, Anna Theoktisto, to create six recipes using an entire lemon, and prove that this beloved citrus is more than the sum of its sour parts. From versatile vinaigrette to bar cookies, these are some of the best — and brightest — lemon recipes you can make.
Whole Lemon Vinaigrette
Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
A puréed whole lemon is the base of this bright and punchy vinaigrette. A quick blitz in the food processor releases the juice and essential oils from the pith and rind, delivering twice the lemon flavor of store-bought dressing. Garlic, Dijon mustard, and fresh herbs round out the acidity of this versatile vinaigrette, which comes together in just five minutes.
Crispy Chicken Thighs with Lemon Vinaigrette
Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Simply seasoning and searing chicken thighs makes for crisp skins and juicy interiors. A generous drizzle of lemon-garlic vinaigrette cuts through the savory richness with a lightning bolt of refreshing zing.
Preserved Lemons
Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
This popular North African and Middle Eastern condiment is made from lemons brined in a salt and lemon juice solution. When finely chopped, the preserved lemons add an extra pop of salty tang to dishes ranging from roasted fish to beans. Rinsing them briefly before adding to dishes helps to remove any excess saltiness.
Lemon Blondies
Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
A citrusy cross between lemon bars and blondies, these sweet treats pack double the fun with a whole lemon in the batter and a squeeze of lemon juice in the glaze. Bits of rind scattered throughout the blondie add an extra zip that complements the bar cookie’s pleasantly chewy texture.
Lemony Tuna Salad
Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Lemon and capers are a dynamic duo. Here, they take the tang of a timeless tuna salad up a notch. Spread this salad over bread for an epic tuna sandwich, or serve with crackers or butter lettuce leaves. Oil-packed tuna gives you a richer flavor that nicely contrasts with the vinaigrette, but you can also make this recipe with tuna packed in water.
Kale Salad with Shaved Brussels Sprouts
Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Massaging kale and shaved brussels sprouts with a whole lemon vinaigrette not only softens them, making them more enjoyable to eat, but also imparts the greens with a zippy and bright flavor.
