540 lemon butter recipes

Lemon zucchini cookies with walnuts and a tangy lemon glaze drizzled on warm. A soft, cake-like drop cookie that sneaks garden zucchini into a bright, citrusy treat.

Grilled salmon with crushed tricolored peppercorns, fresh dill, and a Dijon lemon butter drizzle. An elegant fish dinner ready in 15 minutes.

thoroughly enjoyed this recipe. I found it very easy to prepare. I served this recipe with angel hair pasta and it has become a favorite.

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.

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.

Veal Francese dredges pounded scaloppine in flour, dips in seasoned egg wash, and pan fries in butter for golden cutlets finished with a fresh lemon pan sauce. Italian-American classic.

Dress up your dinners with this succulent chicken dish made with lemon juice, capers and vermouth.

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.

Veal piccata baked with mushrooms, capers, scallions, and a white wine lemon butter sauce. Make-ahead friendly: assemble cold, bake at dinner time.

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.

Butter-sauteed jumbo shrimp scampi with garlic, white wine, lemon zest, rosemary, and oregano. Two pounds of shrimp cooked in a bright, herby pan sauce.

Lemon buttermilk pie is a silky Southern custard pie, tangy with buttermilk and fresh lemon, baked low and slow in a blind-baked crust until just set. Chill it cold for a clean, creamy slice.

Classic hollandaise sauce made with egg yolks, melted butter, lemon juice, and cayenne, whisked over a water bath. Rich, silky, and ideal for trout or any delicate fish.

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.

Sardine sandwich butter: a three-ingredient compound butter of softened butter, mashed boneless sardines, and a dash of lemon. Spread on tea sandwiches, crackers, or hot toast.