7,813 lemon icing recipes

Loaded with 4 cups of blueberries and kissed with almond extract, this sheet pan cake bakes up golden with a juicy berry filling and sweet lemon glaze drizzle.

Greek chicken and spaghetti tosses lemon-oregano marinated chicken strips with summer squash, zucchini, and a whisper of cinnamon. Mediterranean weeknight dinner, the whole pan in 40 minutes.

Karithopita, a Greek spiced walnut cake with cinnamon and cloves, soaked in a honey-citrus syrup with orange and lemon peel. Rich, aromatic, and drenched in sweetness.

A zesty and versatile sauce, perfect for game, ham, roasts, or tongue. A blend of spices, wine, and citrus for a delightful flavor.

Smoky bacon and pecan barbecue sauce with honey, citrus, and a cayenne kick, blended smooth. This from-scratch BBQ sauce makes 5 cups and transforms any chicken, pork, or rack of ribs it touches.

Cumin-rubbed chicken baked with olives and lemon creates an aromatic one-pan dinner with Mediterranean flair perfect for busy weeknights or meal prep.

Clams casino tops half-shell clams with a garlic-green pepper butter and seasoned breadcrumbs, then bakes hot until the topping turns golden. A New England Shore Dinner appetizer that brings the briny bite of fresh clams alive.

Classic pound cake made from scratch with butter, shortening, and 7-Up for tender crumb: baked 90 minutes in a bundt pan with vanilla and lemon extract for subtle citrus sweetness.

Citrus Marinade and Salsa (For Chicken or Fish) recipe

Smooth and creamy chicken pâté blended with Neufchâtel cheese, dry sherry, and a hint of nutmeg. No cooking required. Just blend, chill overnight, and serve with crackers.

Classic French trout amandine with whole trout pan-fried in butter, topped with golden sauteed almonds, fresh lemon, and parsley. Bistro elegance from a simple technique.

A silky Belgian cream cheese tart with lemon juice and whipping cream, baked in an 8-inch tart shell and brushed with a glossy egg wash. Light, creamy, and elegant.

Try this new and delicious seafood dish that uses clams, bread crumbs and a hot pepper sauce.

This is the original Louis dressing with chili sauce - not a plain Thousand Island.

A zesty, fruity sauce with a hint of ginger. Perfect to accompany meat or poultry, served hot or cold. Quick and easy to prepare.

Fresh cherry sauce simmered with white wine and lemon juice, pureed smooth, then studded with whole cherries. Nutmeg and cayenne add quiet warmth. A make-ahead sauce for pork, duck, or game.