1,392 lemon icing recipes

Mock cheesecake uses blended tofu, honey, lemon juice, and vanilla in place of cream cheese for a vegan-friendly, dairy-free dessert baked into a graham cracker crust. Surprisingly creamy and bright.

A composed salad of flaked smoked mackerel, halved grapes, and toasted hazelnuts with a lemon-mint brown rice ring and chilled yoghurt. An elegant, refreshing centrepiece.

Homemade fig newton bars with fresh fig filling inside a cinnamon-laced brown sugar dough, folded like a letter and baked golden. Better than store-bought.

Mile high raspberry pie with an almond shortbread crust and a frozen raspberry mousse that triples in volume during a 15-minute beat. The filling rises into a signature pink cloud above the rim.

Marinated swordfish steaks in lemon, white wine, garlic and basil, microwaved with red onion for a fast, low-fat seafood dinner. Ready in under an hour.

Stir-fried okra with cumin, fennel, and cayenne pepper. Indian-spiced, low-slime technique that makes okra converts out of skeptics in under 30 minutes.

Raspberry souffle: a Chambord-spiked raspberry puree folded into stiff-peak egg whites, baked in a water bath until towering and puffed. Light, no-yolk, dramatic French dessert.

One-bowl orange marmalade tube cake with warm spices, chopped walnuts, and a hint of lemon. A bittersweet British-style tea cake that dusts clean from a vanilla-wafer-lined pan.

European-style apple tart with a buttery crumb crust pressed into a flan pan. Grated apples layered with cinnamon and sugar, topped with a pastry apple design. Best served cold for clean slicing.

Southern Confederate pie with a buttery lemon custard filling baked low and slow until golden. Six eggs, six lemons, and a whole lot of old-fashioned charm.

Fresh arugula and Roma tomato topping with lemon juice and olive oil. A peppery, bright salad topping for pizza, bruschetta, grilled chicken, or flatbreads.

Homemade fish stock from trimmings simmered with white wine, lemon juice, onion, celery, and fresh herbs. Makes 3 quarts that freeze beautifully for up to six months.

No-cook avocado soup blended with chicken broth, yogurt, lemon juice, and a touch of nutmeg. Creamy, chilled, and ready in minutes with zero cooking required.

Garbanzo sandwich spread mashed with salsa, lemon juice, tomatoes, cilantro, and cayenne. A five-minute, no-cook vegan spread that works on sandwiches, wraps, or as a dip.

Cold vermicelli tossed in a creamy lemon-garlic tahini dressing with olive oil. A 30-minute Mediterranean-inspired noodle salad that works as a side or light vegetarian main.

Sweet noodle kugel with egg noodles, raisins, walnuts, and lemon juice baked until golden with a bread crumb topping. A classic Jewish comfort dish for holidays or any day.