13 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.

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 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.

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.

Mom's banana oatmeal cookies are soft, chewy drop cookies with mashed bananas, rolled oats, butter, and a hint of lemon juice. A classic family recipe that yields nearly 80 cookies.

Lemon zucchini cookies with walnuts and a tangy lemon glaze drizzled on warm. A soft, cake-like drop cookie that sneaks garden zucchini into a bright, citrusy treat.

Coconut macaroons with crushed pineapple, toasted almonds, and sweetened condensed milk. Tropical, chewy drop cookies with a hint of lemon zest and almond extract.

Easy chicken and dumplings with boiled whole chicken, cream of chicken soup, lemon pepper, and fluffy Bisquick drop dumplings. A shortcut comfort classic ready in 45 minutes.

Three pounds of shrimp broiled in garlic-lemon butter with a dusting of paprika. Serve with crusty French bread to soak up every drop of that buttery, garlicky pan sauce.

Chicken Francaise: Parmesan-crumbed chicken cutlets browned crisp, then baked in a bright lemon-butter sauce with garlic and parsley. The Italian-American classic, served over rice to soak up every drop.