7,814 lemon icing recipes

Traditional Swiss Basel Leckerli: honey-spice cookie bars with cinnamon, cloves, candied peels, kirsch, and almonds under a crackly sugar glaze. Makes 50 to 60 bars that keep for weeks.

Vegan banana bread pudding baked in a water bath with citrus zest, pineapple juice, and soy milk. Egg-free and dairy-free, it chills into a firm, fruity tropical dessert.

Tzimmes kugel with grated apples, sweet potatoes, white potatoes, carrots, golden raisins, and cinnamon bound with matzo meal. A sweet, golden Passover side dish baked until firm and caramelized.

Pounded chicken thighs sear golden in butter and olive oil, then get draped in a white wine cream sauce with thyme, parsley, and capers. Bistro-style elegance in under 40 minutes.

Fruit bar dough: a chill-and-rest whole wheat cookie dough that pairs with any fruit filling. The hearty, wheat-germ-boosted base for homemade fruit-filled bar cookies.

Mayo-free corn and cabbage slaw with a tangy lemon-mustard vinaigrette. A light, crunchy no-cook side dish that improves as it sits in the fridge.

Melomakarona are traditional Greek honey cookies made with orange juice, olive oil, and butter, filled with a walnut-cinnamon mixture and dipped in warm honey syrup.

Turkey Waldorf sandwich on toasted bread with sliced apple, crunchy walnuts, celery, and a lemon-mayo spread. A no-cook lunch that turns leftover turkey into something special.

Seven-up cake made with lemon cake mix and pineapple pudding, topped with a cooked pineapple-coconut icing poured over warm. A retro Southern sheet cake from the church potluck era.

Welsh cocklecakes deep-fried in a light batter with parsley, served alongside warm laverbread and lemon. A traditional coastal Welsh dish with crispy, briny fritters and seaweed.

Mexican flank steak marinated overnight in lemon, jalapeno, and cilantro, grilled alongside cheese-stuffed flour tortilla mock tamales. A complete grilled dinner with fresh homemade salsa.

Sautéed tempeh, leeks, and wild mushroom stew braises crisped tempeh with four kinds of mushrooms, sweet leeks, garlic, and herbs in a wine-broth gravy. A hearty plant-based main with deep umami flavor.

Slow cooker halibut steaks in a creamy white wine sauce made with butter, flour, and milk. A hands-off way to cook tender, flaky fish with a rich, silky finish.

Strawberry wine fruit punch with honey, lemon, and a splash of cognac. Fresh strawberries macerate in sugar before mixing with white wine and 7-Up for a fizzy party drink.

Pineapple cream loaf with ladyfinger-lined pan, a light sour cream and crushed pineapple filling with beaten egg whites, and a lemon extract lift. No-bake, make-ahead, keeps 2-3 days chilled.

Try something new when it comes to salads with this delicious variation that is perfect for a light lunch.