7,671 lemon icing recipes

Fattigmands bakkelese are traditional Norwegian deep-fried pastry cookies with cardamom, citron, and lemon juice. Rich egg yolk dough rolled thin, cut into diamond shapes, and fried until golden and crisp.

Coconut pecan pie with a buttery egg custard filling, flaked coconut, and chopped pecans baked in a flaky crust. A Southern-style pie with a lemon-vanilla twist and golden, chewy top.

Mock apple pie made with peeled, sliced zucchini under a buttery crumb topping. Cinnamon, nutmeg, and lemon juice complete the apple illusion. The pie bakes inside a paper bag for an even, juicy finish.

Broiled shrimp and scallops marinated in brandy, olive oil, and Herbs de Provence, then crisped under the broiler with a breadcrumb coating. Served with a silky white wine beurre blanc and a squeeze of lemon.

Grilled boneless pork chops marinated in a creamy lemon-dill sauce of Dijon mustard, mayonnaise, and sour cream. Marinate for hours, grill in minutes, and brush with extra sauce for a tangy, herb-bright finish.

Cooked turkey mixed with bread crumbs, eggs, cream, celery, and a squeeze of lemon, baked in a water bath until firm and sliceable. Cut into squares and serve with warm gravy for a retro classic.

Corn salsa with diced tomato, hot chilies, cilantro, garlic, and a squeeze of lemon. A 10-minute no-cook salsa that doubles as a dip for chips or a topping for grilled chicken and fish tacos.

A quick, spicy hot sauce for falafel: tomato paste simmered with vegetable stock, chili paste, cumin, lemon and fresh herbs into a bright, fiery sauce in about five minutes. Drizzle it over falafel, shawarma or grilled veg.

Summer no-cook blueberry pie made with three cups of fresh berries set under a microwave-thickened glaze. Sherry and lemon juice for depth, sour cream topping for cool tang. No oven needed once the shell is baked.

Puff-top shrimp bisque: individual soup cups crowned with golden puff pastry lids, hiding a creamy shrimp and zucchini bisque. Impressive starter for two.

Baked trout smothered in a rich Creole-style Marguery sauce made with shrimp, crab meat, mushrooms, egg yolks, butter, and oyster liqueur. A New Orleans classic that serves 8.

Stir-fried okra with cumin, fennel, and cayenne pepper. Indian-spiced, low-slime technique that makes okra converts out of skeptics in under 30 minutes.

Scandinavian fruited pork roast stuffed with beer-simmered prunes and apple, basted with the cooking liquid, and served with a rich pan gravy. A classic Nordic holiday roast.

Grilled beef back ribs steamed in foil packets then finished over coals with a spicy ketchup sauce spiked with cinnamon, hot sauce, and crushed red pepper.

Wine-poached salmon fillets on a bed of scallions, gently steamed under buttered foil. Tender, flaky, restaurant-style with five-ingredient elegance.

Frosted fruit punch with Sauterne wine, apple juice, orange juice, and a spiced cinnamon-clove syrup, topped with scoops of orange sherbet in each glass.