7,813 lemon icing recipes

Traditional Wiener Schnitzel with milk-fed veal pounded paper-thin, triple-breaded, and fried until the coating ripples golden. Served with lemon wedges, the way Vienna intended.

A dessert made from pineapple with Alpine Pepper, and served with a side of wild fruit yoghurt.

Crispy deep-fried codfish balls made with flaked cod and mashed potatoes. Serve them as a New England appetizer with cocktail sauce or as a hearty main dish with lemon wedges.

One-skillet braised chicken breasts with sweet leeks and mushrooms in a white wine pan sauce, finished bright with kalamata olives, capers, and a squeeze of lemon. A simple Mediterranean dinner from a single pan.

Indian spiced potatoes with ginger, cumin, garam masala, and amchoor. Use as samosa filling, wrap in tortillas, or stuff in pita. Vegan and ready in 25 minutes.

7-Up Refrigerator Dough: a soft, enriched make-ahead yeast dough where lemon-lime soda stands in for some of the sugar. Mix today, bake tomorrow for tender rolls or coffee cakes.

Garlic asparagus finished with a bright squeeze of lime instead of the usual lemon. Fresh spears sauteed with garlic, shallots, and a little butter for a fast, light vegetable side.

Smoked potato salad with cold smoked potatoes, celery, green onion, capers, and lemon mayo. A smoky, briny twist on the classic picnic side dish.

Gesmoorde vis, the Cape Malay braised salt cod: desalted bacalhau simmered with golden onions, tomato, chili and potatoes. A South African classic, served with rice and a squeeze of lemon.

Vintage molded gelatin salad with apple cider, diced apples, celery, and almonds suspended in lemon-spiked gelatin. Unmold onto lettuce and serve with whipped cream or sour cream.

Chilled cucumber yogurt soup with strained yogurt, fresh dill, mint, and garlic. Mediterranean-style summer soup that beats the heat. No-cook recipe served icy cold.

Oysters Lafitte: oysters on the half shell topped with crabmeat in dill cream and a tarragon béarnaise, broiled until golden. A French Quarter classic for the brave home cook.

Classic vinegar pie with a smooth egg-rich custard filling, Depression-era pantry baking that mimics lemon pie using kitchen vinegar. Six ingredients, sweet-tart, satisfying.

Greek potato salad with dried tomatoes: roasted potatoes and concentrated tomatoes tossed in a bright lemon-and-olive-oil dressing, then chilled. A no-mayo Mediterranean side served cool.

This is an omelet with tomato and onion filling with a dash of lemon seasoning among others.

Salmon steaks almondine steamed in court bouillon, finished with browned butter, toasted almonds, lemon juice, and a pinch of cayenne. A timeless French bistro classic.