7,675 lemon icing recipes

Lemony pie with brown sugar meringue is a Southern chess-pie style filling thickened with cornmeal, topped with caramel-toned brown sugar meringue. Tart custard meets molasses cloud.

Pounded chicken thighs sear golden in butter and olive oil, then get draped in a white wine cream sauce with thyme, parsley, and capers. Bistro-style elegance in under 40 minutes.

This recipe nowadays is not only cooked in Chinese New Year, but also in normal days!

Chewy pearl barley tossed with fresh parsley, basil, and scallions, then dressed with a bright lemon-soy vinaigrette and studded with juicy diced tomatoes. The Instant Pot cooks the barley completely hands-off — no boiling, draining, or steaming — and the salad only gets better as it chills, making it ideal for potlucks and weekly meal prep.

Rum butter sauce simmers a glossy syrup of sugar, lemon juice, butter, brandy, and both light and dark rum into a holiday dessert sauce. Pour warm over mince pie, pound cake, or steamed pudding.

Crostini topped with a chunky artichoke and white bean spread brightened with lemon and basil, finished with crumbles of oven-crisped prosciutto. An easy Italian appetizer built from pantry staples.

Orange hot and sweet mustard made with dry mustard, fresh orange and lemon juice, honey, and cinnamon. A bold homemade condiment that keeps for a month.

Easy microwave salmon loaf with canned or cooked salmon, soft bread crumbs, eggs and lemon juice. Ready in about 12 minutes from a non-metallic loaf pan, no oven required.

Old-fashioned Christmas drop cakes with currants, lemon zest, and butter pressed thin and baked crispy. A heritage holiday cookie recipe with a delicate, lace-like texture.

This cake is named tea cake, but there is no tea in it, and flavour is very nice!

Simple banana shortcake made with toasted buckwheat banana bread topped with whipped mashed banana and a squeeze of lemon. A quick, wholesome breakfast for one.

Swiss aniseed and lemon chrabeli cookies with their signature half-moon shape and three slashed edges. Crisp, slightly dry cookies that rest overnight before baking for traditional texture.

Char-broiled turkey stuffed with citrus, apple, onions, and celery, then grilled low and slow with smoker chips for a smoky, juicy holiday bird right off the charcoal grill.

Nectarine sorbet with fresh blueberries and strawberries, made without an ice cream maker. Blended smooth and frozen for a light, fruity no-churn dessert.

Traditional Swiss Basel Leckerli: honey-spice cookie bars with cinnamon, cloves, candied peels, kirsch, and almonds under a crackly sugar glaze. Makes 50 to 60 bars that keep for weeks.

Grilled grouper marinated in olive oil, lemon, and garlic, topped with a garlic beurre rouge sauce of tomatoes, green chilies, cilantro, and butter.