7,814 lemon icing recipes

Late-summer pepper rainbow soup with multicolored bell peppers floating in a lemon-and-egg-yolk thickened broth. Greek avgolemono technique meets a confetti of red, yellow, and green peppers.

Traditional New York cheesecake with zwieback crust, cream cheese filling enriched with heavy cream and lemon zest. Baked at high heat then low, cooled in the oven for crack-free perfection.

A bright Moroccan salad from Essaouira with smoky grilled green peppers, ripe tomatoes, cool cucumber, and hot chilies dressed in olive oil, lemon, and cumin. Refreshing, bold, and unmistakably North African.

Sautéed cauliflower, mushrooms, and red onion mixed with brown rice, fresh lemon juice, basil, and garlic, then baked under a thick layer of melted cheddar. A hearty, crowd-pleasing vegetarian casserole.

Retro molded tuna salad with black olives, hard-boiled eggs, toasted almonds, and a creamy lemon-spiked mayo-sour cream dressing set with gelatin. A stunning cold lunch or party centerpiece.

Kobi-Batata Shaak is a Gujarati dry curry of potatoes and cabbage with cumin seeds, coriander, turmeric, and red pepper flakes. Vegan, one-skillet, and finished with fresh cilantro and lemon.

Five-minute roasted red pepper and green chile dip with sour cream, mayo, and a squeeze of lemon. Red-and-green color makes it a holiday party staple. No cooking required.

Marinated mushrooms simmer briefly in a tart bath of white wine, lemon juice, vinegar, and olive oil with shallots, garlic, and coriander. A chilled make-ahead appetizer ready in 40 minutes.

Grilled yellowfin tuna with a fresh mango-papaya relish: half pureed for body, half diced for texture, brightened with lemon juice and cilantro. A tropical seafood plate ready in 30 minutes.

Persian kebabs marinate cubed lamb in lemon juice, garlic, and bay leaf, then thread the meat with tomato, green pepper, and eggplant for grilling. Bright, herby skewers built for the barbecue.

Classic cocktail sauce with horseradish heat, tangy ketchup, and fresh lemon for shrimp or crawfish. This bold, zesty sauce balances sweet tomato with sharp horseradish bite and works for any cold seafood platter.

Low-calorie berry bars made with a tangy buttermilk batter topped with fresh or frozen blueberries and raspberries, finished with sugar and lemon zest. No butter needed. Just 48 calories per bar.

Wine fruit cup with sliced plums, nectarines, and golden raisins soaked in a spiced white wine syrup infused with anise, cinnamon, and lemon. A chilled starter that doubles as a light summer dessert.

Turkey Waldorf salad turns leftover roast turkey into a crisp, light meal with chopped apples, celery, green onions, and a tangy yogurt-mayo dressing brightened with lemon. The day-after-Thanksgiving lunch hero.

Grilled shrimp marinated in pineapple juice, lemon, and hot sauce for a sweet-heat kick. Thread on skewers for a crowd-pleasing appetizer or serve as a sizzling summer entree for 6 to 8.

Like muffins but they're called puffins. So quick and easy to make using Bisquick or similar biscuit baking mix. Lightly sweetened and enriched with cottage cheese and brightened with lemon, they're a puffin delight.