7,814 lemon icing recipes

No-cook peach freezer jam with mashed fresh peaches, sugar, liquid pectin, and lemon juice. Stovetop-free preserve that tastes like ripe summer peaches all year round.

Nothing is better than a fruity and cold popsicle in a hot summer day! Ginger and peach together make these popsicles more peachy flavor and very refreshing. Have some popsicles to help you cool down the hot summer!

Fluffy blueberry ricotta pancakes with lemon zest and whole wheat flour. Healthy breakfast pancakes that stay light and tender with creamy ricotta in every bite.

Fresh citrus fruits and ripe avocado bring you a very fresh taste, serve it with any kind of your favorite chips.

Toasting adds strong nutty flavor into quinoa, roasted walnuts add another layer of nutty flavor and texture. It is a very flavorful and light side dish that goes well with any main course.

Cantaloupe sorbet with honey-sweetened melon puree and brandied melon balls for garnish. A refreshing palate cleanser or summer dessert that captures peak melon flavor in a frozen scoop.

A vibrant, tangy red currant jelly perfect for spreading on toast, pairing with meats, or gifting. This clear, jewel-like preserve is made by simmering fresh red currants with lemon and cloves, then straining and sweetening the juice to create a smooth, set jelly.

Dairy-free strawberry sherbet with bright lemon and orange juice in a smooth cooked sugar syrup base. Italian-style frozen dessert with intense fresh berry flavor and a scoopable texture.

This mango sorbet is delicious. The recipe states it's ready in 15 minutes, however, it does take several hours to freeze.

No-bake individual lemon cheesecakes with reduced-fat cream cheese, low-fat yogurt, and halved seedless grapes. Set with gelatin and blended smooth in minutes. Light, tangy, and refreshing.

7 Up bundt cake with butter, lemon extract, and a splash of lemon-lime soda for the lightest, most tender pound cake with a buttery, citrus-bright crumb. The Southern church-cookbook classic that earns its reputation.

Peach apricot preserve combines summer stone fruit with plums and lemon juice into a small-batch jam with no added pectin. Perfect for spreading on toast, swirling into yogurt, or gifting in jars.

Homemade raspberry jam made by macerating fresh raspberries in sugar, then cooking with pectin and lemon to a glossy set. Water-bath canned for the pantry, with a bright, fruit-forward flavor.

Learn how to make hot cross buns frosting with cream cheese, butter, and lemon zest. This frosting is a delightful and zesty twist on the traditional hot cross bun glaze.

Super easy to make, and it tasted delicious. Roasted some potatoes, bell peppers and onions as the side dish. Very good!

Caramel apple pie loads a frozen crust with cubed apples, melted caramel candies, and chopped pecans for a quick fall dessert. One bowl assembly, no peeling fuss, ready in an hour.