7,671 lemon icing recipes

Corn muffins made with yellow cornmeal, dry milk powder, and a splash of lemon juice served with whipped honey butter. A big-batch recipe that makes two dozen tender muffins.

Moist applesauce cake with molasses, cinnamon, and raisins baked in a square pan, then glazed with lemon icing while still warm: tender, spiced, and just sweet enough.

A buttery lemon-garlic orzo finished with parmesan and fresh herbs. The chicken broth reduces and gets mounted with butter into a silky sauce that coats every grain. A quick, savory side for any meat.

Low Fat Zucchini Bread: a guilt-free spice loaf made with fat-free sour cream, egg whites, and bright lemon zest. Tender crumb, classic cinnamon flavor, no oil or butter required.

Cactus honey sherbet swirls magenta prickly pear juice with peeled peaches, wildflower honey, lemon, and a fold of whipped cream for a Southwestern frozen dessert that lands somewhere between sorbet and ice cream.

Chilled shrimp and artichoke hearts tossed with lemon, extra-virgin olive oil, fresh mint, and parsley in the style of San Benedetto. A bright, elegant Italian appetizer served at room temperature.

Broiled peanut chicken kabobs with crunchy peanut butter, ginger, lemon, and red pepper glaze on skewered chicken breast and onions. Served over rice.

Thumbprint snowball cookies with walnuts, cinnamon, and lemon zest in the dough, filled with raspberry jam and dusted with powdered sugar. A festive holiday cookie.

Lemon-marinated shrimp and thick mushroom slices threaded on picks with a tangy tarragon-Dijon dressing. A low-fat party appetizer ready in 15 minutes.

Sweet pineapple and plump raisins toss with crunchy carrots in a maple-lemon dressing for a refreshing tropical slaw that's ready in 10 minutes flat.

Homemade fig newtons with a chewy brown-sugar cookie wrapped around real fig jam cooked with lemon. The classic lunchbox cookie made fresh, no preservatives required.

Lamb stir-fry with leg steaks marinated in lemon, garlic, and oregano, then wok-seared with red bell pepper and mushrooms for a fast, savory weeknight meal.

Yellow split pea dal finished with a popping mustard seed tadka, golden turmeric, and bright lemon juice. A simple vegan Indian side ready in under an hour.

Hsin-Min shrimp marinated in soy sauce, sherry, peanut oil, garlic, and lemon juice, then broiled until charred. A Chinese-style appetizer with bold umami flavor.

Italian wild mushroom topping with dried porcini, fresh portobello, tomatoes, rosemary, sage, and garlic marinated 24 hours in olive oil and lemon. Use on bruschetta or pasta.

Ful medames is a traditional Egyptian stewed fava bean dish simmered with red lentils, cumin, lemon juice, and olive oil. Hearty, vegan, and high in protein.