68 lemon drop recipes

Buttery lemon drop cookies glazed with fresh citrus. Tender melt-in-your-mouth texture from egg yolk dough, rolled in sugar and baked until barely golden.

Lemon drop cookies with fresh lemon juice, cream of tartar, and no eggs. Crispy, tangy, and eggless. A simple drop cookie that bakes fast at high heat for crackly edges.

Tangy lemon drops are tender shortbread slice-and-bake cookies made with butter, cake flour, lemon zest, and a snowy dusting of powdered sugar. Four ingredients, melt-in-your-mouth crumb.

Banana Spice Lemon Drops are soft drop cookies with cinnamon and cloves, topped with a bright lemon butter frosting. A 3-dozen batch in 30 minutes with an unexpected banana-citrus flavor contrast.

Jack-o-lantern cookies with crushed lemon drops melted into the cutout eyes, nose, and mouth to create a glowing stained-glass effect. A fun Halloween baking project for kids.

This rib-sticking dish was given to me by a Southern relation.

Classic pan-fried yellow perch with crispy cornmeal crust, finished with lemon butter pan sauce. Fresh-caught lake fish ready in 45 minutes for simple suppers.

Salmon scampi seared in bacon drippings and finished with marsala wine, butter, garlic, and herbs. A pan-to-oven main course served over rice.

Grilled whole trout stuffed with cornbread, mushrooms, olives, and sour cream dressing, seasoned with dill and lemon. Cooked in a fish basket over open flame.

Texas-style basting sauce with butter, bacon drippings, lemon juice, Worcestershire, and chili powder. Makes 3.5 cups, enough to mop a whole 5-pound brisket through a long, slow smoke.

Irish fadge is a traditional potato bread made from mashed potatoes, egg, butter, and herbs, then fried in bacon fat until golden and crusty on both sides. Simple, hearty, and satisfying.

Irish kidney soup, a slow-simmered offal classic with veal or beef kidney, beef stock, sherry, and bouquet garni. The pub-style soup of old Ireland.

A simple and delicious dish that is perfect to make when your family's tired of the same old dry turkey.

Old Munich sauerbraten: beef marinated for days in a spiced vinegar bath, then clay-pot braised until fork-tender in a sweet-sour gravy thickened with gingersnaps. Authentic Bavarian pot roast for potato pancakes.

A German-style no-yeast Christmas stollen with cottage cheese, rum, almonds, currants, sultanas, and candied lemon peel. Brushed with butter and dusted in powdered sugar for a snowy finish.

Sybil Carter's homemade barbecue sauce starts with bacon drippings and builds layers of tangy tomato, brown sugar sweetness, mustard bite, and hot pepper heat. Doubles easily and keeps in the fridge for weeks.