5 Healthy Recipes to Use Up Lemons

Fresh lemon juice makes the vegetables in these recipes sparkle. And we could all use some recipes to use up lemons and make dishes shine.

The artichokes, broccolini, or asparagus recipes make great side dishes. Just serve with a tossed salad and some sautéed fish or grilled chicken.

Do you need another reason to bookmark these? Vegetables supply vitamins A and C, folate, potassium, lutein, magnesium, vitamin K, fiber, and other nutrients that aren’t so easy to find. And vegetables have other phytochemicals that may turn out to protect your health. Plus, they’re delish.

So think of these as not just recipes to use up lemons hanging out in your kitchen, but a little splash of health.

recipes to use up lemonsArtichoke Sauté Recipe


  • 9 oz. frozen artichoke hearts, thawed, drained, and patted dry
  • 4 Tbs. extra-virgin olive oil, divided
  • 8 oz. shiitake mushrooms, caps sliced, stems discarded
  • 1 15 oz. can no-salt-added chickpeas, drained and rinsed
  • 3 cloves garlic, chopped
  • 2 scallions, sliced
  • 6 sprigs Italian parsley, chopped
  • 1 Tbs. fresh lemon juice, more to taste
  • 1⁄2 tsp. kosher salt


  • In a large non-stick skillet, sauté the artichokes in 1 Tbs. oil until browned. Remove from the pan. Sauté the mushrooms in 1 Tbs. oil until browned. Remove from the pan. Sauté the chickpeas in 1 Tbs. oil until lightly browned.
  • Add the remaining 1 Tbs. oil, stir in the garlic, and cook for 30 seconds. Return the artichokes and mushrooms to the pan and heat through. Add the scallions and parsley. Season with lemon juice and up to 1⁄2 tsp. salt. Serves 4.

Nutrition Information

Per serving (1 cup):

  • Calories: 290
  • Total Fat: 6 g
  • Sat Fat: 2 g
  • Protein: 9 g
  • Sodium: 310 mg
  • Cholesterol: 0 mg
  • Carbohydrates: 30 g
  • Fiber: 10 g

Green Pea Falafel Recipe


  • 1⁄2 cup dry green split peas
  • 1 1⁄2 cups green peas, thawed from frozen
  • 1⁄2 onion, chopped
  • 5 sprigs Italian parsley, leaves chopped
  • 2 cloves garlic, minced
  • 1 Tbs. whole wheat flour
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1⁄4 tsp. cayenne powder
  • 3 Tbs. fresh lemon juice, divided
  • 1⁄2 tsp. kosher salt
  • 2 Tbs. tahini
  • 2 Tbs. extra-virgin olive oil


  • Grind the split peas in a food processor. Add the green peas and pulse several times. Add the onion, parsley, garlic, flour, spices, 1 Tbs. of lemon juice, and salt. Process until well blended. Form into 12 patties (about 1⁄4 cup each). Refrigerate for 1 hour.
  • Make the tahini dressing by whisking together the tahini, remaining 2 Tbs. lemon juice, and 2 Tbs. hot water until smooth. Add more water as needed to thin the dressing.
  • In a non-stick skillet, sauté the falafel patties in the oil in 2 batches until well browned on both sides, about 2 minutes per side. Drizzle with the tahini dressing. Serves 4.

Nutrition Information

Per serving (3 patties):

  • Calories: 250
  • Total Fat: 12 g
  • Sat Fat: 1.5 g
  • Protein: 11 g
  • Sodium: 290 mg
  • Cholesterol: 0 mg
  • Carbohydrates: 28 g
  • Fiber: 11 g

Broccolini with Lemon Parmesan Sauce Recipe


  • 1 Tbs. extra-virgin olive oil
  • 3 cloves garlic, mincedbroccolini
  • 1 lb. broccolini, chopped
  • 1 Tbs. fresh lemon juice
  • 1 Tbs. mayonnaise
  • 3 Tbs. parmesan cheese
  • freshly ground black pepper


  • Heat a large sauté pan over medium heat until hot enough for a drop of water to sizzle.
  • Add the oil and sauté the garlic until golden, stirring constantly, about 1 minute.
  • Add the broccolini to the pan with 1⁄4 cup of water. Turn the heat to high and allow the water to steam the broccolini until tender and all the water has evaporated, about 2 minutes. Add up to another 1⁄4 cup of water if the pan is dry before the broccolini is tender.
  • In a small bowl, whisk together the lemon juice, mayonnaise, parmesan, and black pepper.
  • Drizzle over the broccolini. Serves 4.

Nutrition information

Per serving (1 cup):

  • Calories: 110
  • Total fat: 8 g
  • Sat fat: 1.5 g
  • Protein: 5 g
  • Sodium: 110 mg
  • Carbohydrates: 7 g
  • Fiber: 3 g

Tuna with Avocado-Parsley-Lemon Salsa Recipe


  • 2 Tbs. fresh lemon juice
  • 1 Tbs. capers
  • 1 clove garlic, optional
  • 1⁄2 cup flat-leaf parsley leaves
  • 2 Tbs. extra-virgin olive oil
  • 1⁄4 tsp. kosher salt
  • 1 avocado, diced
  • 1 lb. tuna steak, 3⁄4-inch thick
  • 1 tsp. coarsely ground black pepper


  • Make the salsa: Blend 1 Tbs. of water with the lemon juice, capers, garlic, parsley, oil, and salt in a small food processor or blender until a sauce forms. In a bowl, toss the salsa with the avocado.
  • Season the tuna with the pepper and grill on a clean, oiled grate over medium-high heat until marked, about 2 minutes. Lift and pivot the tuna 90 degrees and grill for another 2 minutes on the same side. Turn the fish over and cook to desired temperature, another 3-5 minutes for medium. Serve with the salsa. Serves 4.

Nutrition information

Per serving:

  • Calories: 270
  • Total fat: 15 g
  • Sat fat: 2.5g
  • Protein: 29 g
  • Sodium: 240 mg
  • Carbohydrates: 6 g
  • Fiber 4 g

Asparagus with Pistachio & Lemon Recipe


  • 1 Tbs. extra-virgin olive oilrecipes to use up lemons
  • 1 clove garlic, minced
  • 1/4 cup chopped pistachios
  • 1 lb. asparagus, trimmed
  • 1 Tbs. fresh lemon juice
  • freshly ground black pepper
  • 1∕8 tsp. kosher salt

To trim thicker asparagus spears, just bend the stem ends until they snap off.


  • In a small sauté pan, heat the oil over medium heat until just hot. Sauté the garlic until it starts to color, about 1 minute.
  • Stir in the pistachios and remove from the heat.
  • Steam the asparagus until bright green and tender but still crisp, 2-3 minutes. Transfer to a serving dish.
  • Stir the lemon juice into the pan with the pistachios. Pour over the asparagus and season with black pepper to taste and up to 1∕8 tsp. of salt. Serves 4.

Nutrition information

Per serving:

  • Calories: 110
  • Total fat: 7 g
  • Sat fat: 1 g
  • Protein: 4 g
  • Sodium: 60 mg
  • Carbohydrates: 8 g
  • Fiber: 3 g

Do you have some favorite recipes to use up lemons and make your dinner delicious? Let us know in the comments.

12 Replies to “5 Healthy Recipes to Use Up Lemons”

  1. None of these recipes are particularly useful for using up a lot of lemons. Unless, maybe, you consider one lemon “a lot”. I have at least a gallon of lemon juice in my freezer that needs to be used, plus a couple dozen more that need to be squeezed– and we have plenty of lemonade already. Don’t need any more jams/marmalade, either.

    1. We use lemon juice in salad dressings, reducing the amount of vinegar. A splash of lemon juice also adds to the flavor of soups at serving, especially lentil soup. I find that lemon juice jacks up the flavor of anything. If too bitter, add a little sugar. Of course, there’s always lemonade!

  2. These are great, but dividing them by 4 is such a picky job. “Just me” can’t possibly eat that much.

  3. I agree with Kathleen’s comment. I have a lemon tree which currently has 14 lemons on it. Need recipes that use more.

  4. I agree with the previous commenters about the minimal use of lemons in these recipes. Although all of the recipes look as if they would produce tasty dishes, even if you made every recipe on this page, you’d only end up needing a half cup of lemon juice. That’s the equivalent of 2-3 lemons maximum.

  5. I have a meyer lemon tree. Any recipe that calls for juice, I just chop up 1 or 2 whole lemons (removing the peel and pith) and add their juice and flesh to the dish. Delicious!

  6. I also have many lemons and after using, freezing juice, etc..I give the rest to the homeless centers, who welcome anything. Having too much of anything is God’s way of having us help others.

  7. Nice recipes, but need recipes that use more fresh lemon juice from my lemon trees that are absolutely loaded. I take bags of lemons to Diablo Foods market to use.

  8. For about 5 years now, I have been taking the juice of a fresh lemon in about half a cup of boiling water (wait for it to cool down a bit!) with a teaspoon of unpasteurized honey. I do this at least half an hour before eating anything. It is recommended as a wonderful way to alkalize the body, I also find it “sweetens” my digestive system and undoubtedly the Vitamin C and the honey strengthen my immune system. I haven’t had a cold for a very long time.

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