433 lemon butter recipes

Irish garlic mackerel rubbed with minced garlic, dipped in egg and flour, and pan-fried in butter until golden. Five ingredients, 20 minutes, and a crispy, garlicky crust on rich, oily fish.

Whole trout wrapped in foil with butter and a squeeze of lemon, then nestled on coals to steam over an open fire. The classic three-ingredient campfire fish for fresh catch.

Candied spiced bananas pan-fried in brown sugar, lemon, butter, cinnamon, and nutmeg. Caramelized on the outside, soft inside, ready in 10 minutes for ice cream toppings, brunch, or quick dessert.

Lemon popcorn tossed with melted butter, fresh lemon juice, and lemon zest. Stovetop popped in corn oil for a tangy, buttery snack that's ready in 20 minutes.

Lemon filling for cakes with egg yolks, fresh lemon juice, zest, and butter. A tangy, silky curd that spreads between layers. Stovetop or microwave method included.

Berks County potato custard pie, a Pennsylvania Dutch classic with mashed potato, lemon juice, lemon zest, and whipped egg whites in a flaky crust. Light and tangy.

Hunkar begendi, a classic Turkish dish of smoked eggplant folded into a creamy bechamel sauce with mozzarella and nutmeg. Smoky, silky, and rich from charring the eggplant whole.

Pears stuffed with creamy Gorgonzola and butter, pressed back together and rolled in crushed walnuts. An elegant no-cook appetizer or cheese course with just 5 ingredients.

Homemade maple cherry syrup with brown sugar, honey, fresh orange and lemon juice, cinnamon, and tart dried cherries. A rich, fruity topping for pancakes and waffles.

Easy homemade barbecue sauce with ketchup, onions, butter, paprika, and a finishing splash of lemon juice and Worcestershire. The 15-minute pantry-staple sauce that beats anything in a bottle.

Treat your kids to this rich and scrumptious dessert that will make them eager to help you the next time you go to make them!

Simple buttered fiddleheads with lemon juice, salt, and pepper. A quick springtime side dish that highlights the grassy, asparagus-like flavor of fern shoots.

Old-fashioned lemon custard pie made on the stovetop with a double boiler. Rich egg yolk filling with fresh lemon juice and zest, poured into a baked shell. Simple, tangy, and no meringue fuss.

Lemon pie filling cooked over a double boiler with egg yolks, lemon juice, and zest into a glossy yellow curd, then poured into a baked pie shell to set.

Classic pan-fried yellow perch with crispy cornmeal crust, finished with lemon butter pan sauce. Fresh-caught lake fish ready in 45 minutes for simple suppers.

Amigdala praline is a Greek almond brittle made with blanched almonds caramelized in butter and sugar with a drop of lemon juice. Crush it over tarts and ice cream for a crunchy topping.