2,535 lemon butter recipes

Honey curried chicken baked in a sticky glaze of butter, Dijon mustard, honey, curry powder, soy, and ginger. Marinate for an hour, bake uncovered, and baste as it caramelizes.

Buttery crawfish tails, sharp cheddar, and garlic blended into a spicy spread, loaded onto French bread and baked until bubbly. This Louisiana party appetizer vanishes fast.

Whole flounder stuffed with crabmeat, country ham, and sherry, baked in lemon butter until flaky and golden. A Southern coastal classic that brings the shore to your supper table.

Oven-bag barbecued chicken with homemade tangy BBQ sauce. Easy hands-off cooking method keeps chicken tender and juicy in 1 hour.

Baked halibut with two herb seasoning options: a Mediterranean spice blend or a crispy Parmesan and Rice Chex crust. Dotted with butter and lemon juice, ready to serve.

Hungarian Christmas bread (makos beigli-inspired loaf): a buttery, lemon-scented yeast bread with a sweet poppy seed and raisin filling. A bread-machine shortcut for the holidays.

Potluck chicken casserole layers cooked chicken and rice with a creamy mushroom-mayo sauce under a crunchy cornflake topping. Feeds a crowd from one baking dish.

Crispy pantry tuna patties with celery, scallions, and soft breadcrumbs, pan-fried golden and served with a quick lemon sour cream sauce. Pantry dinner that doubles as next-day cold lunch.

Anise holiday spice cookies with anise, lemon, and vanilla extracts plus a peppery warm spice blend of nutmeg, cloves, and mace. The grown-up Christmas cookie that tastes like a German bakery in December.

Ginger honey cheesecake with crystallized ginger, golden raisins, and sour cream on a graham cracker crust. Warm spice meets creamy tang in every slice.

Ricotta cheese pound cake made with a blend of whole wheat and all-purpose flour, brown sugar, lemon zest, and nutmeg. The pureed ricotta creates an incredibly moist, dense crumb.

Veal and crayfish stew in a sherry cream sauce with mushrooms, nutmeg, and lemon. Tender braised veal meets sweet crayfish tails in this elegant French-inspired dish.

Greek Pasta Flora with a Cognac-butter pastry crust and a rich filling of stewed apricots, dried figs, raisins, apricot jam, and orange zest. A traditional Athenian lattice tart.

Classic hermit cookies with dates, golden raisins, walnuts, brown sugar, and warm spices, topped with a simple milk glaze. A chewy, old-fashioned spiced drop cookie.

Shrimp de Jonghe, a classic Chicago dish of parboiled shrimp baked under a buttery herb and sherry bread crumb crust with tarragon, chervil, and garlic. Bubbly and golden.

Homemade mincemeat with raisins, currants, apples, almonds, candied peel, and brandy. No suet needed. Ground twice, baked, and aged for rich, spiced holiday filling.