7,814 lemon icing recipes

A grilled ham steak glazed with a boiled-down brown sugar, horseradish, and lemon juice sauce. Just 4 ingredients for a sweet, spicy, caramelized glaze.

Broiled red snapper on a cedar plank with lemon, paprika, and fresh vegetables. A dramatic presentation that sizzles straight from the broiler to the table.

Gelato di pesche: Italian peach gelato made with fresh peach puree, simple syrup, lemon juice, and softly whipped cream. Pure summer-fruit Italian frozen dessert.

Fresh kiwi, strawberry and pineapple fruit salad tossed with honey and lemon juice. Bright, low-calorie 5-minute fruit salad for summer brunch or dessert.

Classic Greek-style roast chicken stuffed with rice, basted with butter and white wine, and served with pan juices and lemon wedges. Sunday dinner, Mediterranean-style.

Tofu ricotta cheese substitute made with firm tofu, lemon juice, basil, garlic, and vegetable oil. A dairy-free vegan filling for lasagna, stuffed shells, and baked pasta.

Tropical chicken baked with a crushed pineapple and fructose glaze, dry mustard, and lemon juice. Basted three times for a sticky, caramelized coating on every piece.

Peppery radish spread blended with cream cheese, fresh dill or basil, and lemon juice. A zesty, pink-flecked vegetable spread for crackers and bread in 20 minutes.

A light, airy cherry souffle made with just pureed sour cherries, egg whites, lemon juice, and sugar. Only five ingredients stand between you and French pastry glory.

Buttered Belgian endive: sliced endive braised in butter, lemon juice, and water until tender-crisp. A classic French bistro side for roasted meats, fish, or eggs.

Grilled butterflied leg of lamb rubbed with olive oil, dried rosemary, and lemon zest. Four ingredients, grilled to pink, and finished with butter for a showpiece roast.

Mediterranean baked swordfish topped with a sundried tomato and kalamata olive tapenade, set over lemon slices. Four ingredients, 20 minutes oven time, restaurant-quality fish dinner.

Classic hard sauce made with creamed butter, powdered sugar, lemon extract, and fluffy egg white. This old-fashioned British dessert topping is the traditional partner for Christmas pudding.

Sweet-tangy mustard vinaigrette with dry mustard, vinegar, lemon juice, and a touch of sugar whisked into olive oil. A simple, sharp dipping sauce for whole cooked artichokes.

Roasted honey-ginger chicken rubbed with lemon and basted with a honey-peanut oil glaze until golden and sticky. A simple whole chicken recipe with just six ingredients.

Hamaguri Sakami are sake-seasoned clams served at room temperature in their shells with lemon. A minimalist Japanese appetizer that highlights the clean, briny sweetness of littleneck clams.