7,675 lemon icing recipes

Caribbean pigeon peas and brown rice salad with a lemon-honey-thyme dressing and island spice blend. A colorful, protein-rich cold salad with bold tropical flavors.

An ideal fruit salad or dessert for Winter, because the tropical fruits are available year-round and ripen naturally. The riper and more fragrant the fruit, the better the salad.

Cheese tortellini tossed with crisp-tender asparagus in a lemon-thyme cream sauce finished with Parmesan. An elegant 18-minute dinner that tastes like spring on a plate.

Penne pasta with sun-dried tomatoes, crushed dried chile, black olives, fresh basil, lemon zest, and Parmesan. A bold no-cook sauce that sits at room temperature to marry the flavors before tossing.

Party cheese log made with cream cheese and sharp cheddar, seasoned with Worcestershire and red pepper, rolled in pecans and parsley. A make-ahead appetizer that chills overnight.

A delicious salad that's perfect to serve if your bored of the same old leaf lettuce kind.

This creamy, low-fat dressing lends itself to salad greens, cooked or raw vegetable combinations, pasta and grain salads, or as a dipping sauce for crudites or steamed artichoke leaves.

No-bake cheesecake with cream cheese and cottage cheese in a buttery graham cracker crust, set with lemon gelatin and whipped cream. Light, tangy, and ready after a simple chill.

Crunchy twice-baked biscotti packed with walnuts, orange and lemon zest, and a surprising kick of black pepper. The ideal coffee-dunking cookie that stores beautifully in tins.

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Italian polenta cake with ground almonds, cornmeal, orange and lemon zest, and vanilla bean. Naturally gluten-free with a tender, grainy crumb and citrus perfume.

Roasted chicken is served with nutty-herb sauce and sage salt, enjoying this delicious main course with any your favorite salad.

Bakery-sized chocolate chip pecan cookies with oats and cinnamon, scooped by the quarter cup. A dual-fat dough with both shortening and butter for thick, chewy results.

No-cook black bean salad with diced cucumber, plum tomato, celery, slivered basil, orange zest, and lemon juice. A bright vegan side that gets better as it sits and doubles as a protein-packed lunch.

Indian-spiced chicken soup with turmeric, ginger, cinnamon, and whole peppercorns. Chicken breast simmered with potatoes, tomatoes, and fresh cilantro, finished with lemon.

Granny Smith apple crumble with raisins and apple cider, topped with a cinnamon-oat whole wheat crumble. A rustic fall dessert that's bubbling hot in under an hour.