7,813 lemon icing recipes

Baked squid with garlic-anchovy capellini, the Italian-American Feast of Seven Fishes star reimagined for the home oven. Crispy crumb-coated calamari over silky anchovy-garlic pasta, all in 30 minutes.

German almond cookies with fresh lemon zest, ground unblanched almonds, and a buttery crumb that shatters at first bite. Overnight chilling builds flavor and makes rolling easy.

Lobster, Normandy Style (Homard a la Normande) recipe

Mexican T Punch blends tequila with cold tea, pineapple juice, honey, lime, cinnamon, and aromatic bitters. A batch cocktail with warm spice and tropical citrus.

Fesenjam, a classic Persian chicken stew simmered in pomegranate molasses and ground walnuts. Tangy, rich, and deeply savory with a sweet-sour sauce that thickens as it cooks.

Pear and ginger pudding layered with butter-sauteed pears, broken gingersnap cookies, and heavy cream, then baked until bubbling. A warm, spiced fruit dessert.

Bring the seafood restaurant to your home and enjoy this succulent dish that has hints of fresh lemon.

Salatet hummus, a Middle Eastern chickpea salad made from dried chickpeas tossed with parsley, onion, garlic, lemon juice, olive oil, and cayenne.

Apple pie cake made with yellow cake mix and canned apple pie filling, topped with a buttery cinnamon crumb streusel. A shortcut dessert that tastes homemade.

Lime delight is a no-bake retro Jello dessert: lime gelatin and lemon juice folded into whipped evaporated milk, set on a graham cracker crust for a fluffy citrus fridge cake.

Crustless cheesecake with two pounds of cream cheese, sour cream, butter, and a hint of lemon, baked in a water bath until silky and chilled overnight until dense. A New York-style classic without the crust.

Old-fashioned mince meat with calf tongue, suet, dried fruit, candied citrus, brandy and whiskey. The traditional pie filling, aged in a crock for at least 7 weeks for deep holiday flavor.

Justin Wilson's Cajun crawfish boil simmers 50 pounds of live crawfish with crab boil seasoning, lemons, cayenne, sausage, corn, and potatoes. The gold standard Louisiana backyard feast.

Wild game sauerbraten made with elk or deer marinated 48 hours in vinegar with cloves, bay leaves, and peppercorns, then braised and served with tangy gravy.

Roast loin of pork with apricot glaze: a honey-sweetened apricot and citrus glaze brushed onto pork loin as it roasts. Elegant holiday main with a microwave shortcut for the sauce.

Nanny's honey tea sandwiches pair a soft honey-and-tea loaf with lemony banana filling, cut into flower shapes and dotted with chocolate sprinkles. A dainty treat for showers, birthdays, and tea parties.