298 lemon butter recipes

Lemon cream and nut cookies, buttery shortbread ovals spread with homemade lemon curd and crowned with toasted almonds, hazelnuts, walnuts, prunes, rum-soaked raisins, and candied orange. A jewel-box holiday cookie.

Whole wheat spaghetti with red lentils, sauteed spinach, and toasted pine nuts. A protein-packed vegetarian pasta dinner with lemon brightness and a hint of nutmeg.

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.

Lemon semolina cookies with fresh zest, fresh juice, and a sandy crunch from durum flour. Italian-style slice-and-bake cookies with a chewy center and crystalline sugar top.

Homemade fig bars with a jammy dried fig filling wrapped in buttery brown sugar dough. Chilled overnight for the best texture, then baked until golden.

Mung dal with black mustard seeds, turmeric, and ginger, finished with a hot ghee tadka of sputtering mustard seeds and green chile. A traditional Indian lentil dish with bright, bold tempering.

Classic Italian biscotti studded with toasted walnuts and star anise, double-baked until crisp for perfect dunking in coffee or wine.

Classic Palak Tomatar (Spinach and Tomatoes) recipe

Try something new with this delicious snack which is perfect when traveling.

Granny Smith apple pie packs tart sliced apples between flaky shortening crusts with cinnamon, nutmeg, ginger and lemon zest, finished with a honey-spiced whipped cream on the side.

Caramel Apple Pie with Cream Cheese Topping recipe

Slow-simmered black bean soup with a smoky ham hock, fresh thyme, and a splash of dark rum stirred in at the end. Garnished with chopped egg, parsley, and lemon slices.

Spiced apple pie with cinnamon, nutmeg, mace, cloves, and allspice in a flaky double crust dressed with pastry leaves. Bakery-quality dessert with deep autumn warmth.

Traditional Slovak yeast doughnuts enriched with egg yolks, butter, and a hint of lemon rind. Light, pillowy fried dough rooted in Eastern European baking traditions. Makes 36.

Raspberry chiffon pie with a light, airy gelatin filling and a buttery toasted oat crust. Fluffy beaten egg whites give it a mousse-like texture.

Loaded with 4 cups of blueberries and kissed with almond extract, this sheet pan cake bakes up golden with a juicy berry filling and sweet lemon glaze drizzle.