2,535 lemon butter recipes

Yeasted cinnamon buns with a brown sugar swirl, tangy cream cheese filling pressed into each center, and a sweet vanilla glaze drizzled on top. Bakery-level from scratch.

Oven-braised beef brisket roasted with onions, garlic, and a homemade tomato-Worcestershire barbecue sauce until melt-in-your-mouth tender. Serves 8 with a thick, glossy gravy.

Layered banana bread pudding soaked in a rich egg custard with fresh nutmeg, baked golden, and drizzled with a buttery brown sugar rum sauce. Pure indulgence for 6.

Braided bread filled with cranberry apple pie filling, walnuts, and orange zest, topped with a buttery cinnamon streusel. Uses store-bought frozen dough for an impressive shortcut.

Classic Italian osso buco: veal shanks seared then braised low in white wine, tomatoes, and herbs until the meat falls off the bone. Finished with a bright parsley and lemon gremolata.

Grilled tarragon chicken: Dijon-rubbed chicken breasts grilled over hot coals and basted with a tarragon-lemon butter. Classic French bistro flavors off the backyard grill.

Soy lemon peanut sauce, a 5-minute no-cook sauce whisked from peanut butter, soy, lemon, garlic, and chili flakes. Pourable and spicy-tangy for noodles, rice, or dipping. Vegan and easily gluten-free.

Italian rum cake with a dense sour cream butter cake sliced into six layers, soaked with dark rum, and filled with lemon pastry cream. A showstopping celebration dessert.

A farmers market celebration of artichokes, fava beans, asparagus, peas, leeks, turnips, and carrots gently stewed with lemon, garlic, and butter. Each vegetable cooked to its own ideal doneness.

Fluffy omelets stuffed with crispy bacon, creamy avocado, and melted Monterey Jack, topped with fresh tomato jalapeno salsa. A loaded brunch for two in minutes.

Sour cream apple pie folds tart apples into a vanilla custard, then bakes under a buttery almond topping. Tangy, creamy, crunchy on top, and refreshingly free of heavy spices.

Ultra-moist zucchini cake loaded with cinnamon, chopped nuts, and vanilla, baked in a tube pan and smothered in tangy lemon cream cheese frosting. Shredded zucchini keeps every slice incredibly tender.

Eastern European poppy seed crescents made from rich yeast dough filled with a sweet cinnamon-lemon poppy seed paste, brushed with egg wash and topped with chopped nuts.

Salmon fillets baked in foil between layers of shredded potato, then broiled until the potato crust turns golden. Served with a white wine and shallot butter sauce for an elegant, French-inspired dinner.

Mushroom turnovers in a cream cheese pastry with a sauteed mushroom-cream filling and optional sherry. An elegant make-ahead appetizer that freezes well before baking.

Moist carrot cake baked in a tube pan with walnuts and cinnamon, finished with a glossy cooked orange glaze instead of the usual cream cheese frosting.