7,675 lemon icing recipes

Juicy mushrooms marinated to perfection with tangy citrus, garlic, olive oil and just a hint of spice.

Egg yolk and butter sauce flavored with lemon juice. This is THE classic sauce with slight modifications to reduce the amount of fat. It is made with warmed egg yolks flavored with a bit of lemon juice with butter incorporated. It it probably the most famous of all the classic French sauces. Addendum: This recipe is a combination from several French cookbooks including Julia Child & Larousse Gastronomique but uses a bit less butter.

This is an excellent recipe for grilling flounder. The cajan seasoning is very good. I followed the recipe but I didn't have worchestershire sauce. I would use this recipe again.

Nothing is better than a fruity and cold popsicle in a hot summer day. Basil enhances the strawberry flavor, and gives the popsicle extra zing! Have some popsicles to help you cool down the hot summer!

Microwave strawberry jam in 8 minutes with crushed berries, sugar, lemon juice, and a touch of butter. Small-batch refrigerator jam, no canning needed.

Almost all my sauce is inside florets and around shrimps. I like it because broccoli florets taste delicious with the quite strong garlic flavor of the sauce.

Mango sorbet whirls ripe mango puree with simple syrup, lime, and lemon for a velvet-smooth tropical dessert. A six-ingredient summer freezer treat with optional rum.

Blueberry or huckleberry jam uses liquid pectin and lemon for a quick-set traditional preserve. Two-minute hard boil delivers glossy deep-purple jam by the half-dozen jars.

Easy apple strudel with golden raisins, lemon zest, and cinnamon layered into flaky phyllo. Toasted bread crumbs lock in the juice so the bottom stays crisp. Lighter strudel.

Lemon poppyseed cake sweetened with apple juice concentrate instead of refined sugar. Bright citrus zest, butter, and vanilla make this tender, golden dessert a lighter choice for diabetic-friendly baking.

A vibrant, tangy red currant jelly perfect for spreading on toast, pairing with meats, or gifting. This clear, jewel-like preserve is made by simmering fresh red currants with lemon and cloves, then straining and sweetening the juice to create a smooth, set jelly.

Pretty basic, but delicious. I serve with rice pilaf and homemade cole slaw.

Baklava layers buttered phyllo with cinnamon-spiced walnuts, bakes until golden, then drinks in a citrus-honey syrup steeped with cloves. Greek taverna classic finished with whole cloves studded into each diamond.

Quick and easy trout with lemon, butter and toasted almonds.

Easy Greek tzatziki sauce blends yogurt, cucumber, garlic, olive oil, and lemon juice for a refreshing 10-minute dip. Perfect alongside grilled meats, with pita, or as a cooling side for spicy dishes.

Classic New Orleans bananas Foster: halved bananas caramelized in brown sugar and butter, flambeed with rum, and spooned over French vanilla ice cream tableside.