7,675 lemon icing recipes

Creamy lemon lobster rolls with chunks of cooked lobster meat in lemon-mayo dressing with celery, red onion, and parsley. Buttered, toasted buns. Maine-style classic.

Lemon-pecan torte made with ground pecans and matzoh meal instead of flour, topped with a lemon curd glaze. A naturally flourless cake perfect for Passover.

Sour cream lemon pie on a buttery graham cracker crust, topped with fresh whipped cream and lemon twists. The graham base toasts to a honey-sweet crunch under a creamy, tangy lemon filling.

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.

Barbara's Lemon Bread uses triple lemon in the batter, then soaks the hot loaf with a lemon-sugar glaze poured through pierced holes. Rest it wrapped for 24 hours and the flavor deepens dramatically.

Cool off this summer with this tasty drink that will make you forget to buy lemonade at the grocery store.

Lemon and pistachio Italian style biscotti, perfect with tea or coffee.

French-style lemon tart with bright citrus filling, candied lemon slices on top, and a dusting of powdered sugar. Puckeringly tart, silky smooth, and a showstopper on any dessert table.

Lemon olive oil basting sauce with garlic, oregano, and lemon zest. A bright, Mediterranean-style sauce for grilling chicken, lamb, pork, or fish.

Granny's lemon bundt cake doctored with apricot nectar, oil, and eggs, finished with a tart lemon-juice and powdered sugar glaze. A vintage cake-mix classic that bakes up moist and citrus-bright.

Juicy lemon-marinated chicken baked with sautéed red and green bell peppers. A bright, herb-loaded one-pan dinner ready in under an hour.

Lemon roll-out cookies with sour cream in the dough for a tender crumb, brushed with lemon juice and sprinkled with sugar before baking. The bright citrusy cookie cutter staple for any holiday tray.

A light vegetarian chilled soup with fresh lemon juice and zest, brown rice, vegetable stock, and dry apple cider. Bright, tangy, and refreshing, garnished with chives and lemon slices.

Italian almond-ricotta cake with lemon zest and juice throughout. Moist, tender cake with light crumb from folded egg whites, baked at low temperature.

Lemon pie filling cooked over a double boiler with egg yolks, lemon juice, and zest into a glossy yellow curd, then poured into a baked pie shell to set.

Tuscan lemon chicken marinated overnight in olive oil, lemon, garlic, and rosemary, then roasted until the skin turns golden and crisp. Bright, herby, and simple, a sunny Italian roast for any night.