7,675 lemon icing recipes

Anginares me anitho: Greek artichokes braised with spring onions, fresh dill, and lemon, then finished with a silky avgolemono egg-lemon sauce. The springtime Athenian classic.

Georgia peach pie with 8 fresh peaches, lemon juice, and lemon zest in a homemade butter lattice crust. A classic Southern fruit pie that lets peak-season peaches shine.

Fiesta sangria scales up the Spanish classic for big parties: a gallon of wine, fresh citrus, brandy, orange liqueur, and lemon verbena. Serves 40, perfect for summer cookouts and weddings.

Hearty from-scratch black bean soup simmered with carrots, celery, and bright lemon zest, then pureed velvety smooth. A soul-warming bowl that feeds a crowd!

Fresh watermelon balls drizzled with a blended citrus mascarpone sauce made from orange, lemon, and grapefruit juices. A light, elegant summer dessert with no cooking required.

Honey lemonade sweetened with a honey-water syrup instead of sugar. Make the syrup ahead and mix individual glasses all week for a naturally sweetened summer drink.

Quick rhubarb mint chutney with lemon juice, sugar, and onion. Tangy-sweet condiment for lamb, ready in 30 minutes. Make up to 2 days ahead and refrigerate.

Traditionally, poached apples stuffed with prunes (see recipe) are served with the Christmas goose. Red cabbage and carmelized potatoes (see recipes) complete the Christmas menu in Denmark.

This simple recipe downsizes the cheesecake but enlarges your love for the decadent treat.

German French Toast baked crispy in breadcrumbs, topped with smoked bratwurst, caramelized onions, tart apple slices, and cinnamon-sugar. A hearty sweet-savory breakfast ready in under an hour.

Monkfish with Garlic and Herb Butter (Irish) recipe

Try something new for dinner with this side dish made with corn flour, kataifi and a pinch of cinnamon.

Vegan beet and potato salad with boiled beet greens in a garlicky lemon dressing. A whole-vegetable approach that uses roots, greens, and all. Served cold.

A refreshing no-cook bulgur salad with diced red apple, seedless grapes, grated carrot, and celery, soaked in apple and lemon juice. Light, fruity, and naturally fat-free.

A two-layer cheesecake with a tangy sour cream topping baked over a creamy lemon-vanilla filling in a graham cracker crust. Served chilled with crushed berries.

Kythoni xysto, a traditional Greek grated quince preserve with cinnamon bark, lemon zest, and toasted almonds. Sets naturally using pectin extracted from the quince peels and cores.