7,813 lemon icing recipes

Fresh zucchini salad with Parmesan layers grilled zucchini ribbons with bright lemon dressing, blanched lemon peel, toasted almonds, and shaved Parmigiano. A simple summer side that turns garden squash into a star.

Lemony springerle, traditional German embossed cookies stamped from a wooden mold and air-dried overnight before baking. Lemon zest brightens the classic anise.

Italian blueberry gelato made with a real egg yolk custard, pureed fresh blueberries, lemon zest, and whipped cream folded in before churning.

Sauteed grated zucchini with butter, onion, lemon, and parsley. Salt-drained for crisp-tender texture instead of soggy mush. Quick weeknight side dish.

Indian-style cilantro mint chutney with green chili, lemon, and yogurt. Bright, herbal 10-minute dipping sauce for samosas, pakoras, and grilled meats.

Sockeye salmon dip with lemon, fresh dill, mayonnaise, and whipping cream. No cooking required. Serve with veggies, black bread, or potato skins.

Fresh Bahamian-style conch salad marinated in lemon juice with crunchy cucumber, bell pepper, celery, and tomato. No cooking required, just chill and serve.

Skordalia, a classic Greek garlic sauce made with mashed potatoes, olive oil, lemon juice, and bread. Pungent, creamy, and served with seafood or vegetables.

Pear and raisin charoset with dried apricots, honey, cinnamon, lemon juice, and red wine. A lighter, fruit-forward Passover charoset without nuts or apples.

Lentil fatta salad with soft-cooked lentils, cubed pita bread, scallions, fresh lemon juice, and olive oil. A warm Middle Eastern salad with hearty texture.

Chilled raspberry bisque, a cold fruit soup made with fresh raspberries stirred into a butter-flour cream sauce with lemon juice. Elegant and refreshing.

Pan-seared whole trout cooked open-faced in brown butter, topped with a lemon white wine sauce with shallots, garlic, chervil, chives, and thyme.

Italian-marinated grilled flank steak with a three-ingredient marinade of Italian dressing mix, oil, and lemon juice. Overnight marinade, minutes on the grill.

Marinated fresh mushrooms in olive oil, lemon juice, garlic, Dijon mustard, and tarragon. A make-ahead appetizer that improves over 1-2 days in the fridge.

Roast cod with a crispy French persillade crust of garlic and parsley, served on wilted spinach with black olives and lemon. An elegant 30-minute dinner.

Vegan stuffed mushrooms filled with a fresh tomato, garlic, scallion, and chive salsa dressed with olive oil and lemon juice. Light, bright, and no cheese needed.