1,599 lemon icing recipes

Pan-fried sirloin steaks finished in a bold rye whiskey pan sauce with scallions, beef extract, and fresh lemon juice. A quick, boozy steak dinner with serious depth of flavor.

Dutch oven raspberry cobbler with yellow cake mix and 7UP: a four-ingredient campfire dessert with bubbling raspberry filling and golden cake topping. Easy and crowd-pleasing.

Roman bean soup with lima beans, fresh tomatoes, and a bright squeeze of lemon. Half-pureed for a rustic, creamy texture that feels like a warm Italian afternoon.

Fresh Indian cucumber and tomato relish with ground cumin, lemon juice, cilantro, and cayenne. A cool, crunchy kachumber-style side dish that pairs with any spiced meal.

Artillery Punch - a historic large-batch party punch with rye whiskey, Jamaican rum, brandy, red wine, Benedictine, strong black tea, and citrus. Makes 25-30 cups, handle with care.

Neil Perry's Rockpool Coffin Bay scallops with braised capsicum and tomatoes: pan-seared scallops on a blanched pepper-tomato base, crisped herbs, and lemon-olive oil pan dressing.

Fresh fruit salad with cantaloupe, honeydew, strawberries, oranges, grapes, peaches, and watermelon dressed with lemon juice or yogurt. A maple-vodka option for adults.

Fried rainbow trout with a seasoned cornmeal-flour crust, flavored with lemon thyme, paprika, and garlic. Double-dredged and chilled for an extra crispy coating.

Citrus ice made with orange, grapefruit, and lemon juice frozen into a refreshing granita-style dessert. A light, diabetic-friendly frozen treat with bright triple-citrus flavor.

Lobster and mango cocktail with Cognac-spiked mayo sauce, Belgian endive, and fresh chives. An elegant make-ahead appetizer served in chilled glasses.

Rose hip chutney blends foraged rose hips with apples, raisins, apple cider vinegar, ginger, and cayenne for a tangy-sweet preserve that pairs with holiday ham, turkey, or game.

Italian baked flounder marinated in low-fat Italian dressing, lemon juice, and Worcestershire sauce, then baked and broiled until golden and crispy at the edges.

Fresh strawberry frosting made with real strawberry puree and fluffy beaten egg whites. A light, fat-free cooked frosting with bright berry flavor that holds stiff peaks.

Old-fashioned egg-yolk cookies with six rich yolks, lemon and vanilla extracts, rolled in sugar before baking. Tender shortbread-style cookies that use up leftover yolks from angel food cake.

Peppered seafood sausage: fresh fish, shrimp, jalapeños, and cilantro ground together, stuffed into hog casings, and gently poached. A Southwestern take on fish sausage, bound with egg whites and brightened by cumin and lemon.

Deep plum pie with halved plums baked under overlapping pastry rounds, sweetened with brown and white sugar, warmed with cloves or cardamom and thickened with quick tapioca.