7,813 lemon icing recipes

A nice presentation and a tasty variation on the traditional Shrimp Scampi.

Syrup-soaked semolina cake made with yogurt, toasted almonds, and butter, drenched in chilled lemon syrup while still hot. A beloved Middle Eastern dessert that serves 20.

Masterclass frozen raspberry souffle layered with crisp almond meringue discs and Italian meringue mousse with whipped cream, served with raspberry puree. A pastry chef's showpiece.

A savory seafood sauce that is perfect when served with fish or chicken.

A great quick spread with a little bite for a summer get together

Roasted Cornish game hens slathered with ginger-five-spice butter and stuffed with lemon and onion. Crackly, fragrant skin and a white-wine pan sauce for an elegant dinner.

Slow-roasted venison ribs smothered in a maple syrup and brown sugar BBQ sauce with ketchup, Worcestershire, chili powder, and lemon juice. Baked until charred on top and fork-tender throughout.

Indian-spiced broiled swordfish marinated overnight in cumin, coriander, dry mustard, garam masala, and lemon juice. Bold, aromatic, and crispy-edged.

Orange you glad to have found this succulent dish made with rainbow trout fillets, mandarin oranges, and a drop of vodka?

Canned apple pie filling with Granny Smith apples, cinnamon, and nutmeg in a thickened syrup. Water-bath processed for shelf-stable jars ready to spoon into a pie crust any time of year.

Sun-dried tomato dressing with anchovies, garlic, lemon juice, and olive oil blended into a thick, savory vinaigrette. Bold umami flavor in every drizzle.

Fondue Bread with Sliced Apples and Chutney recipe

Crisp apple salad with crunchy celery, mild cheddar cubes, and a tangy lemon-mayo dressing. Toss everything together and serve on lettuce for a refreshing side or light lunch.

Baked curry seafood fettuccine with shrimp, scallops, and langostini tossed in a creamy chutney-curry mayo sauce. An elegant dinner that comes together in under an hour.

Kosher cabbage rolls stuffed with ground beef, rice, and ketchup, baked for three hours in a sweet-tart tomato sauce with brown sugar and lemon juice.

Aubergine or Eggplant dip Serve with warm Pita or Lebanese bread