If you’ve got extra lemons hanging around, this roundup is your plan. From easy breakfasts to small treats and simple staples, these five recipes are all about putting fresh lemons to work in ways that actually make sense when you’re cooking for one (or just a few). No complicated techniques, no giant batches, just bright, useful recipes that let those lemons earn their keep.
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Lemon Pancakes
These lemon pancakes are light, fluffy, and gently citrusy—perfect when you want something a little brighter than your everyday stack. Fresh lemon zest adds flavor without making them tart, and they work just as well for a quiet weekday breakfast as they do for a slow weekend morning.
Lemon Crinkle Cookies
Soft on the inside with crisp, crackly tops, lemon crinkle cookies are a classic for a reason. The fresh lemon flavor cuts through the sweetness, making them feel lighter than most cookies. They’re cheerful, easy to bake, and ideal when you want a small batch that still feels special.
Lemon Mug Cake
When you want dessert now, this lemon mug cake delivers. It’s tender, citrusy, and comes together in minutes using simple pantry ingredients. The lemon keeps it from being overly sweet, making it a great option for a quick treat without committing to a full cake.
Lemon Bars
Lemon bars strike that perfect balance between buttery shortbread and smooth, tangy filling. Bright and rich at the same time, they’re one of the best ways to use up several lemons at once. These are the kind of bars that feel right for sharing—but also freeze beautifully if you’re pacing yourself.
Lemon Curd
If you’ve never made lemon curd at home, this is your sign. It’s silky, bold, and far better than store-bought, with just a handful of ingredients. Spread it on toast, swirl it into yogurt, spoon it over pancakes, or eat it straight from the jar (no judgment). You ca make the lemon bars with this wonderful homemade curd.
Other Smart Uses for Extra Lemons (Cooking for One Friendly)
- Brighten savory dishes
A squeeze of lemon wakes up soups, stews, roasted vegetables, and pasta without adding extra ingredients. - Simple lemon vinaigrette
Whisk lemon juice with olive oil, salt, and pepper for an easy dressing that lasts several days in the fridge. - Freeze the juice and zest
Zest first, then juice your lemons and freeze both in small portions so nothing goes to waste. - Finish sauces and grains
A little lemon stirred into rice, quinoa, or pan sauces adds freshness and balance. - Lemon sugar or salt
Mix zest with sugar for baking or with salt for seasoning fish, chicken, or vegetables.
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