3,224 lemon icing recipes

Quick limoncello skips the weeks of steeping and shakes together fresh lemon juice and zest, simple syrup, and vodka for a bright Italian after-dinner sipper ready in under an hour. No patience required.

Green tomato jam: tart-sweet preserve made with unripe tomatoes, lemon, sugar, and water. Old-fashioned garden-rescue jam that uses up the last of the season's tomatoes.

These deliciously stuffed pork chops are juicy and moist, serve with mashed potatoes or a refreshing veggie salad.

Octopus and celery salad, a light Venetian classic of tender boiled octopus tossed with crisp raw celery, fruity olive oil, and bright lemon. A clean, low-fat seafood salad to serve with fresh bread.

Three-ingredient seedless blackberry preserves with equal parts berries and sugar plus a splash of lemon juice. Old-school maceration method gives deep berry flavor without added pectin.

A fizzy, citrus-bright champagne punch made with orange juice and limeade concentrates, two bottles of bubbly, and sparkling water over crushed ice. Serves 36 and comes together in 10 minutes flat.

Great marinade for chicken in pita greek style, a salad or in pasta.

Microwave strawberry sauce with just three ingredients: fresh strawberries, sugar, and lemon juice. Thick, glossy, and done in undre 15 minutes without a stove.

Sweet butternut squash is cooked with pearl barley, fresh lemon zest and lemon juice, tossed with cilantro or parsley. Serve it as a tasty side dish or a delicious and wholesome main course.

This cakes uses low fat yogurt so you don’t have to use any oil or eggs, only egg whites, which cuts down on fat and calories. A refreshing summer treat!

Baba ghannuj eggplant appetizer baked whole and mashed with tahini, garlic, lemon juice, and a drizzle of olive oil. The vegan Middle Eastern dip that turns one eggplant into a dinner-table star.

Harvest apricot preserves cook a big batch of ripe apricots with sugar and lemon juice to setting point, then jar and seal with rum-dipped cellophane tops. An old-world summer preserve.

Fig marmalade pairs ripe summer figs with chopped oranges and tender lemon slices for a glossy, jewel-toned preserve. Just four ingredients, no added pectin needed. Spreads beautifully on toast, brilliant on a cheese board.

Sabayon sauce made with egg yolks, red and white wine, sherry, and fresh citrus, spooned warm over strawberry ice cream sundaes. A French classic for entertaining.

Apple-apricot strudel: flaky phyllo wrapped around a fragrant filling of apples, dried apricots, raisins, and almonds with a hint of cinnamon and lemon. Old-world pastry made approachable.

Great recipe, measurements worked out perfectly. Used the resulting jelly with Apple stuffed pork chops (linked below). The sweet slightly tart would work great with some spice, perhaps red pepper flakes added for a sweet-spicy kick.