7,675 lemon icing recipes

Easy home-made sloppy joe filling to feed a large crowd of about 50 people

Wine fruit cup with sliced plums, nectarines, and golden raisins soaked in a spiced white wine syrup infused with anise, cinnamon, and lemon. A chilled starter that doubles as a light summer dessert.

Topsy turvy apple pecan pie flips out of its pan like a tarte tatin, revealing a caramelized pecan-and-brown-sugar top crust over cinnamon-spiced Granny Smith apples. A Thanksgiving showstopper.

Meringues aux noix: light, low-calorie nut meringue cookies with chopped hazelnuts, honey, and amaretto. Crisp, airy French-style cookies that crackle and dissolve.

This simple, but scrumptious bread is made with almonds, pecans and maraschino cherries.

Cave and garden baked potatoes topped with sauteed mushrooms, red bell pepper, and garlic with a squeeze of lemon and fresh parsley. A hearty, vegetable-loaded baked potato dinner.

Smoky, tangy Texas pit barbecue sauce made with ketchup, vinegar, brown sugar, and hot pepper sauce. Ready in 25 minutes, this bold homemade BBQ sauce brings authentic Lone Star flavor to ribs, brisket, chicken, and more.

Crispy bacon-wrapped crab rolls broiled to golden, smoky goodness in just 10 minutes. A quick, crowd-pleasing appetizer with bright lemon and Worcestershire kick.

Mustikkapiiras is a traditional Finnish blueberry pie with a tender press-in crust and tangy yogurt-custard filling. Simple Nordic dessert with fresh berries and bright lemon.

This barbecue sauce is quick to make from scratch and wonderfully packed full of flavor.

Seared butterflied shrimp coated in a caramelized lemon-lime zest crust with jalapeno and white pepper, finished with starfruit, ginger, and a rum pan sauce. A show-stopping tropical appetizer.

Salmon fillets briefly braised on a tender bed of chiffonade leeks with garlic, lemon, and fresh tarragon. A 25-minute French-leaning dinner where the leeks become the sauce.

Kataifi pastries: shredded phyllo rolls stuffed with walnut, almond, and spice filling, baked golden, and drenched in lemon-cinnamon honey syrup. A Greek-Middle Eastern classic.

Greek lamb stew with egg-lemon sauce (avgolemono) features tender meat braised with vegetables and finished with creamy, tangy sauce for elegant spring dinners.

Old-fashioned heart of palm pickles with mustard, turmeric and cider vinegar. Bright yellow tropical pickle relish for canning, with sweet-tangy Southern flavor.

Salmon spinach party dip with canned Alaska salmon, yogurt, light mayo, dill, and lemon zest. A lighter, no-cook appetizer dip packed with protein and served cold with crudites.