Make Ahead Recipes
Recipes that get better, or at least no worse, when you do the work in advance. Marinades, sauces, salads with sturdy ingredients, and desserts that need to set are all here, so weeknights and hosting days get easier.
A note on lemon: acid softens delicate greens and herbs over time, so with salads and dressings it usually pays to combine them just before serving.
260 minDanish-Style Lemon Mousse
115 minFrench-Style Lemon Tart
15 minJapanese-Style Yuzu Kosho
225 minKey Lime Pie
25 minKorean-Style Citron Tea
20 minLavender Lemonade
30 minLemon Beet Couscous Salad
90 minLemon Bundt Cake
220 minLemon Crème Brûlée
40 minLemon Curd Tartlets
275 minLemon Icebox Cake
25 minLemon Orzo Salad
202 minLemon Posset
25 minLemon Quinoa Salad
245 minLemon Sorbet
10 minMoroccan-Style Preserved Lemons
20 minNo-Bake Lemon Cheesecake
15 minPomegranate Lemon Lemonade
Guides to go with these recipes
Questions about make ahead recipes
Fresh juice tastes best within a couple of days when kept covered in the fridge. For longer, freeze it in ice cube trays and thaw what you need.
It can wilt tender leaves and herbs if they sit in the dressing. Keep the dressing separate and toss just before eating, or use sturdier ingredients like grains and roasted vegetables.
Wrap them tightly or keep them in an airtight container in the fridge, and use them within a few days.
