123 lemon icing recipes

When you taste homemade marmalade once, you will never want any store-bought. Made marmalade today, and it was absolutely delicious; tasted fresh, slightly bitter and not super sweet, just the right balance of the fruits and sugar.

Lemon snowflake cookies with a tender lemon-zest dough rolled thin, cut with fluted cutters, and decorated with lemon royal icing piped into snowflake patterns. A beautiful holiday cookie.

Tangy yogurt and bright lemon zest blend into soft oatmeal cookies with crisp edges, then get showered with powdered sugar for a lighter twist on classic cookies.

One of the best ways to incorporate the flavor of lemons, or any other citrus fruit for that matter, is to utilize the zest.

Crisp and tangy little cookies, reminiscent of the ones Sunshine used to make.

Lemon curd coconut macaroons with bright citrus centers spooned into chewy meringue cookies. Five ingredients, no flour, naturally gluten-free.

An authentic American creamy coleslaw that doesn't turn watery the next day, with a refreshing hint of lemon.

This perfect pie for a party is made with a rich and delicious lemon pie filling.

A vibrant, healthy lemon rice soup with kale and aromatic spices, ready in under 20 minutes. Perfect for a light, flavorful meal. Vegan, low-fat, and packed with nutrients.

Orange, lemon, and grapefruit marmalade slow-cooks three citrus fruits with sugar into a glossy bittersweet preserve. British-style marmalade with no commercial pectin needed.

Old-fashioned orange lemon marmalade with whole fruit, water, and sugar. The traditional 3-day method that yields a glossy, bittersweet preserve perfect for toast.

Lemon blueberry oatmeal muffins with a crunchy oat-sugar topping. Made with egg whites and skim milk for a lighter muffin that still bakes up tall, tender, and bursting with berries.

Use whole raw pistachios to mix in the dough, and the lemon flavor from the lemon zest and juice adds extra great taste to biscotti, a cup of tea or coffee with a couple of biscotti.

Refreshing Italian ice with fresh lemon juice and zest frozen to icy perfection. Light, palate-cleansing dessert ready in 2 hours with an ice cream maker.

Cheesecake pancakes fold small-curd cottage cheese and vanilla into buttermilk pancake mix for protein-rich, slightly tangy breakfast stacks. Topped with a warm raspberry-lemon zest syrup that mimics cheesecake's classic berry sauce.

Very beautiful ice cream, definitly will make it again.