600 lemon ice recipes

Slow cooker rice pudding with bourbon stirred in after cooking, plus golden raisins, lemon zest, nutmeg, and vanilla. Creamy, hands-off, and served lukewarm with sweetened whipped cream.

Greek avgolemono-style lemon chicken soup thickened with egg yolks and a butter-flour roux. Silky, tangy, and loaded with rice and tender chicken.

Quick wok-tossed beef with bright lemon, crisp snow peas, and mushrooms in a silky ginger sauce. This 30-minute stir-fry beats takeout with fresh citrus zing over rice.

Vegan baked fruit curry with apples, peaches, raisins, eggplant, and zucchini over brown rice, finished with peanuts and sliced bananas. A sweet-savory Indian-inspired one-dish dinner.

Serve another kind of side dish with this tasty recipe that's extremely easy to follow.

With the sauce prepared in advance, this colorful dish makes a quick entree for two, good served over fluffy rice.

A simple but succulent dish that is perfect to enjoy when having a significant other over for dinner.

Cream of spinach soup thickened naturally with rice, lifted by a whisper of curry powder and a squeeze of lemon. No flour, no roux. Smooth, bright, and surprisingly delicate.

Grilled tuna steaks with citrus shallot vinaigrette featuring blanched lemon and lime peel, rice vinegar, shallots, and a touch of red pepper flakes. A quick 30-minute summer seafood dinner with a bright, restaurant-style finish.

Lemon dill turkey meatballs with artichokes: tender poached meatballs in a bright lemon-caper sauce with artichoke hearts. A Greek-leaning weeknight dinner that freezes beautifully.

Bay scallops with mushrooms, snow peas, and bacon in a sherry-lemon sauce thickened with cornstarch. A quick skillet dinner served over rice.

Curried rice and lentils built on a sweet-tart applesauce sauce with carrots, onion, garlic, and a generous tablespoon of curry powder. A budget-friendly vegetarian Indian-inspired one-pan main with surprising fruit-and-spice depth.

A composed salad of flaked smoked mackerel, halved grapes, and toasted hazelnuts with a lemon-mint brown rice ring and chilled yoghurt. An elegant, refreshing centrepiece.

Arkayagan abour is the Armenian royal meatball soup with tiny lamb-and-rice meatballs floated in a lemony egg-thickened broth. Light yet deeply savory, finished with parsley.

Dolmades yialandzi are Greek stuffed grape leaves filled with herbed rice, dill, parsley, lemon juice, and olive oil. A vegetarian meze served cold as an appetizer or light main course.

One-pot brown rice simmered with sundried tomatoes, cashews, fresh basil, and lemon zest. A hearty vegan rice dish packed with chunky vegetables and bright Mediterranean flavor.