618 lemon butter recipes

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Baked banana halves brushed with butter and lemon juice, topped with shredded coconut until golden. A warm 4-ingredient dessert ready in 20 minutes.

Tender, flaky baked cod draped in melted butter and bright lemon juice. Just 5 ingredients and 30 minutes for an easy weeknight fish dinner the whole family will love.

Thick swordfish steaks rolled in olive oil, broiled, and topped with savory anchovy butter. Garnished with lemon, anchovy fillets, and olives. Classic French Mirabeau style in 30 minutes.

Unusual baked apple and banana casserole with buttery crumble topping that works as a warm fruit side dish or easy dessert with vanilla ice cream.

South African curried lamb kebabs marinated overnight in a sweet-tangy sauce of chutney, curry powder, vinegar, and lemon leaves. Grilled and served with rice and chutney.

Banana date butter blended from softened dates, ripe banana, orange juice, and a touch of butter. A naturally sweet spread for waffles, English muffins, and toast.

Glazed lemon squares with a Bisquick shortbread base, a tangy lemon-coconut custard filling, and a sweet lemon glaze on top. A bright, citrusy bar cookie with three distinct layers.

Streusel and cream pear kuchen with a yeasted hot-roll base, sweet cream cheese filling, cinnamon-pecan streusel, and fanned poached pears on top. A German-style coffee cake worthy of a holiday brunch table.

Salami and avocado salad: salty cured salami strips over creamy sliced avocado and butter lettuce, finished with a dab of sour cream and a squeeze of lemon. A fresh, no-cook plate ready in minutes.

Irish Christmas cake soaked in whiskey with dried fruits, almonds, candied orange peel, and a marzipan coating. A rich, dense celebration cake that starts with an overnight whiskey fruit soak.

Foil-wrapped fish parcels steamed under the broiler with butter, dill, lemon, and cream. A classic French en papillote technique with no parchment fuss.

French fish poached in champagne with onion, lemon, and thyme, finished with a silky egg yolk and champagne butter sauce. An elegant, classic technique that cooks the fillets in minutes.

Classic French tarte aux pommes with butter-sautéed apples in a flaky puff pastry shell, topped with a golden egg and vanilla custard. The apple tart that every French grandmother gets right.

German grape torte with halved grapes folded into a whipped egg white and ground almond filling, baked in a buttery lemon-scented shortcrust shell. A traditional autumn Kuchen.

I love blueberries and this recipe has great taste. I make this a lot because you can use fresh or frozen blueberries, which I always have in the freezer.The tasty lemon sauce is the perfect topping for this tender cake. If you use frozen berries do not thaw before adding them to the batter.