2,535 lemon butter recipes

Lemon meringue pie with sweetened condensed milk filling in a cinnamon graham cracker crust. The filling thickens like magic with no cooking needed.

Rosemary leg of lamb studded with garlic and rubbed with lemon juice, rosemary, and pepper. A classic Sunday or Easter roast with a crisp exterior and juicy pink interior.

A buttery, moist and delicious cake, whoever has it will definitely give you a big "wow".

Greek vegetarian cabbage rolls filled with rice, pine nuts, currants, and fresh herbs, finished with a silky egg-lemon avgolemono sauce. A Mediterranean showstopper.

Old-fashioned crab stew simmered low and slow in buttery milk with egg yolks and a splash of sherry. Garnished with lemon zest for a Lowcountry-inspired seafood supper.

Blueberry lattice pie with a bright, fresh filling: a portion of berries is cooked into a glossy cornstarch glaze, then the rest fold in whole, so it sets clean instead of soupy. Lemon, cinnamon, and nutmeg.

Clam stuffed mushroom caps filled with sauteed clams, garlic, breadcrumbs, and parsley, then broiled until golden. A classic seafood appetizer finished with fresh lemon juice.

Buttery lemon-scented shortbread base spread with cherry pie filling and dotted with flattened dough rounds on top. A cobbler you can eat with your hands.

Lemon meringue pie with a tangy, buttery curd in a flaky shell, topped with a cloud of toasted meringue. The classic Southern dessert that earns its place at every Sunday supper.

Flounder Florentine with fish fillets rolled around a spinach, rice, and almond filling, baked in cream of mushroom sauce. An elegant make-ahead seafood dinner.

Velvety curried cream soup with coconut milk, chicken broth, and a swirl of cream. This French-Indian fusion starter comes together in just 25 minutes.

Neiman-Marcus Chili Con Queso (Tortilla) Soup recipe

Simmer pink lentils with turmeric and lemon juice until creamy, then finish with a sizzling ghee tempering of cumin, garlic, and ginger for North Indian comfort in a bowl.

Lemon icebox cookies made with fresh lemon juice and zest, shaped into logs and chilled overnight before slicing and baking. A crisp, buttery slice-and-bake cookie with bright citrus flavor.

Orange slice fruitcake with candied orange, pecans, dates, and coconut in a buttermilk batter. Baked low and slow, then soaked with a citrus butter glaze.

Baked trout smothered in a rich Creole-style Marguery sauce made with shrimp, crab meat, mushrooms, egg yolks, butter, and oyster liqueur. A New Orleans classic that serves 8.