70 lemon ice recipes

Fragrant biryani with yogurt-marinated chicken or lamb layered over saffron rice with crispy fried onions and whole spices. Authentic South Asian comfort food from scratch.

Vegetarian curry with black-eyed peas, kidney beans, sautéed bananas, and apple in a spiced yogurt sauce. Served over rice with peanuts and cilantro.

Sesame gingered shrimp stir-fried with asparagus, orange and lemon zest, and a sherry-cornstarch sauce. A bright, citrus-kissed seafood stir-fry over fluffy long-grain rice.

Mrs. Johnson's peach preserves boil ripe sliced peaches in clear sugar syrup with lemon extract for old-fashioned Texas-style preserves. Spoon over biscuits or warm over vanilla ice cream.

Raspberry sherbet with whipped egg whites, half-and-half, and pureed raspberries for a fluffy, brightly-pink frozen dessert. The lighter-than-ice-cream summer treat with a tangy lemon edge.

Yeasted honey twist coffee cake coiled into a spiral, brushed with a honey-butter topping, and drizzled with vanilla icing. A rich, soft dough with lemon and nutmeg.

Traditional Sicilian fruit-filled pastries stuffed with figs, dates, chocolate chips, nuts, and warm spices, glazed with a lemon icing. A holiday cookie tray showstopper.

Strucle z makiem, a traditional Polish poppy seed roll with a rich yeast dough filled with ground poppy seeds, honey, raisins, and candied orange peel, finished with lemon icing.

Citrus poppy seed cake with orange and lemon zest topped with vanilla cream cheese icing. Made from a homemade cake mix that stores for months.

Raspberry sorbet spiked with Beaujolais wine, lemon juice, and a touch of cream. A jewel-toned grown-up dessert with a smooth, scoopable texture. No ice cream maker required.

Taillaule is a rich Swiss celebration bread from Neuchâtel, studded with raisins and lemon zest, brushed with apricot glaze, and finished with water icing and toasted almonds.

Poppy seed rolls with a rich sour cream yeast dough filled with honey-stir-fried poppy seeds, raisins, candied orange peel, and meringue, rolled jelly-roll style and iced with lemon glaze.

Vegan hummus made with chickpeas, fresh cilantro, lemon, and a kick of hot sauce. A 4-ingredient, no-tahini blender hummus ready in 10 minutes for crackers, sandwiches, and veggie dippers.

Load up on your power vegetables, sweet potatoes and sweet red bell pepper in this satisfying pasta main dish.

Hearty green lentils simmer with warm spices and bright lemon in this silky Mediterranean soup that's both nourishing and budget-friendly for busy weeknights.

Henderson-style boiled crawfish with corn, potatoes, onions, and lemon in a peppery salt brine. A classic Louisiana crawfish boil done right with no soaking needed.