7,813 lemon icing recipes

Quick fish sauce made with mayonnaise, sun-dried tomatoes, dill, lemon juice, and hot sauce. A no-cook dipping sauce for fish fillets or fish sticks.

Pan-fried sesame fish with toasted sesame seeds, fresh lemon, and basil. Works with perch, cod, trout, or flounder for a quick weeknight dinner.

Brown sugar apple pie thickened with tapioca and spiced with cinnamon and nutmeg. Granny Smith apples and lemon juice give it a sharp, bright filling.

Rantott csirke is Hungarian oven-fried chicken coated in flour, a paprika-lemon egg wash, and breadcrumbs, then baked in butter until golden and fork-tender. Crispy outside, juicy inside.

This crumb cake is like a coffee cake, not too sweet, which fits my taste. I often eat it with a cup of coffee or tea in the afternoon. I do substitute raspberries or blackberries for blueberries depending on what berries I have on hand when I want to make it. No surprise, it comes out great every single time.

Mockamole blends avocado with silken tofu, lemon juice, garlic, and parsley for a lighter, protein-boosted take on guacamole. A 5-minute vegan dip or pita filling.

Turn leftover chickpea and eggplant stew into a crispy-topped baked pasta with feta, fresh herbs, and crunchy breadcrumbs. High-fiber comfort food, ready in under an hour.

These are the original famous sticky cinnamon buns, similar to those found at the Cinnabon chain of fast food outlets.

Southern Confederate pie with a buttery lemon custard filling baked low and slow until golden. Six eggs, six lemons, and a whole lot of old-fashioned charm.

A succulent seafood dish made with smoked sausage, potatoes and a bit of cayenne pepper.

Fillets of sole Riviera are breaded and pan-fried, served on roasted pepper strips with thick tomato slices, rolled anchovies, and a warm anchovy-lemon butter. A stunning French-Italian seafood platter.

Why only use tuna for sandwiches when you try this scrumptious pasta salad that's perfect for the summer!

Briny feta and chopped spinach baked in a silky egg custard with cream, lemon juice, and Parmesan. A Greek-inspired quiche that works for brunch, lunch, or a light dinner.

Saffron-kissed almond biscotti with bright lemon zest and a glossy egg-white glaze. Twice-baked until dry and crisp, these Italian cookies actually improve after a few days in a paper bag.

Apple-pecan salad filling for cranberry molds with crisp apples, celery, and pecans in a lightened mayo dressing with folded whipped cream. A classic Thanksgiving holiday side.

Here I adapted an 18th century English spice cake recipe which also makes nice cupcakes.