1,392 lemon icing recipes

Lemon Lassie cookies, a Christmas classic with cinnamon-molasses dough wrapped around a tangy lemon-coconut curd filling, then sliced into bars before baking.

Lemon poppy seed muffins made with fat-free sour cream, egg substitute, and a third cup of fresh lemon juice. Sugar-dusted tops, tender crumb, lighter take.

Cranberry lemon bread is a quick bread studded with fresh cranberries and pecans, brightened with lemon zest in the batter and a tart lemon-sugar glaze on top. Best served the day after baking.

Lemon pound cake using cake mix and a full cup of lemon curd for intense citrus flavor, studded with walnuts and topped with fresh lemon glaze. Just 5 ingredients.

Raw cranberry relish with fresh oranges, lemon zest, and sugar pulsed in a food processor. A bright, no-cook Thanksgiving condiment ready in 20 minutes.

Lemon coleslaw with a creamy Dijon-horseradish dressing, colorful bell pepper matchsticks, red onion, carrot, and fresh lemon zest. Bright, tangy, and crunchy.

Greek-style lemon roast potatoes baked low and slow in olive oil, fresh lemon juice, garlic, and oregano until fork-tender with golden, caramelized edges. Vegetarian and diabetic-friendly.

Lemon prairie cake, a Southern-style pound cake with lemon-lime soda for lift and lemon extract for citrus punch. Rich, buttery, and baked in a fluted Bundt pan until golden.

Lemon-herb quinoa toasted in oil then simmered with marjoram, thyme, rosemary, and fresh lemon zest. A bright, nutty vegetarian side dish ready in 30 minutes.

Hazelnut lemon biscotti, twice-baked Italian cookies with toasted whole hazelnuts and fresh lemon zest. Perfect dunking texture for coffee, tea, or vin santo.

Lemon quick bread with fresh lemon zest and chopped nuts, finished with a tart lemon glaze soaked in while still hot. Bright, tender, and easy to make.

Lemon sours are three-layer cookie bars with a buttery shortbread base, coconut-nut filling, and tangy lemon glaze on top. A sweet-tart bar cookie that cuts into neat squares.

Lemon sticky buns made with frozen bread dough, lemon-corn syrup glaze, and cinnamon-nutmeg sugar swirl. Bright citrus twist on classic sticky buns, baked golden and inverted onto the plate.

Lemon ginger beef stir-fry with flank steak, green beans, carrots, mushrooms, and a glossy sauce of fresh ginger, lemon juice, honey, and sherry. Bright, savory, and ready in an hour.

Vegan lemon tofu cheesecake with silken tofu, tahini, and lemon zest on a Grape-Nuts crust with maple syrup. Dairy-free and egg-free.

Buttery lemon anise biscotti: twice-baked Italian cookies flavored with bright lemon zest and warm anise. Crisp, dry, and made for dipping in coffee or sweet wine.