7,675 lemon icing recipes

Grilled shrimp marinated in pineapple juice, lemon, and hot sauce for a sweet-heat kick. Thread on skewers for a crowd-pleasing appetizer or serve as a sizzling summer entree for 6 to 8.

Old-fashioned sour cream raisin pie with chopped raisins folded into a tangy custard finished with nutmeg and a touch of lemon juice. Serves equally well warm, at room temperature, or chilled the next day.

Easy sour cream coffee cake built on a doctored cake mix with a cinnamon-brown-sugar swirl running through a tender bundt. Vanilla and a whisper of lemon extract keep every slice moist and bright.

Thin, crisp Swedish cookies brushed with egg white, dusted with cinnamon-clove sugar, and topped with a whole almond pressed into each one. Lemon zest brightens the buttery dough. Ready in 25 minutes, makes 2 dozen.

Peanut cheese loaf made with salted peanuts, grated cheese, oatmeal, and bread crumbs baked into a savory vegetarian main. Serve sliced with mushroom or tomato sauce.

A delicious fruit dessert made with juicy grapefruits, mandarin oranges, bananas and pineapple chunks.

This cake is absolutely delicious and looks very pretty with the different color fruit on top.

Pineapple sponge is an old-school no-bake dessert built from beaten egg whites, gelatin, and crushed pineapple folded into a cloud-light fruit mousse. A retro church-cookbook classic with banana, orange, and toasted nuts.

Cranberry apple casserole with tart Granny Smiths and fresh cranberries under a buttery oat-walnut crumble topping. The Thanksgiving side that doubles as dessert.

Simple and colorful, which makes it perfect for the holidays!

Chilled peach soup with white wine, orange liqueur, maple syrup, and whipped cream. A silky, boozy fruit soup that works as an elegant summer dessert or first course.

Greek mussel pilaf (pilafi me mythia) cooks short grain rice directly in mussel-and-wine broth. The seafood-stock pilaf of the Aegean coast.

Traditional Swabian meat dumplings made with ground beef and pork, seasoned with nutmeg and parsley, simmered gently in salted water. Serve in hot beef broth for a cozy German soup.

This recipe includes a very simple sauce that enhances sauteed, broiled or baked fish. It can be made in camp if you brought parsley and usually impresses any old "fried fish angler."

Sauteed shrimp with softened fennel, fresh orange zest, basil, and a splash of dry vermouth. This aromatic Mediterranean-inspired seafood dinner is elegant enough for company but ready in under 45 minutes.

A unique and delicious bulgur recipe made with sweet bell peppers and zucchini.