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These raspberry-lemon cupcakes are not too sweet with just the right amount of tartness. Use fresh or frozen raspberries for these easy cupcakes that are ready under 1 hour.
cooking.nytimes.com
The recipe for these sweet, tart squares, adapted from the "Wellesley Cookie Exchange Cookbook" by Susan Mahnke Perry, was published in The Times in December 1990, part of a Christmas cookie roundup But they can be made for just about any occasion, whether you’re in the holiday spirit or just craving something with a little pucker The buttery shortbread mellows a lemon topping, as does the dusting of confectioners' sugar
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Frozen puff pastry cut into small rounds makes a quick yet elegant dessert. Chef John suggests you fill them with lemon curd, chocolate mousse, or anything you choose!
www.delish.com
This rosemary-spiked marinade also works beautifully strained, as a sauce.
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This addictive yet simple dish is your new weeknight go-to.
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Cupcakes with a decadent surprise...cream cheese filling.
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A sweet and tangy lemon glaze permeates these lemony, zucchini muffins for a yummy treat to go with your morning coffee.
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Lemon cake layered with blueberry pie filling and topped with homemade whipped cream cheese frosting is a delightful cake for any occasion.
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Egg yolks, lemon juice and sugar are combined and stirred over gently simmering water until thick and creamy. Gelatin, lemon zest and then sweetened whipped egg whites are stirred in. Then this airy custard is spooned into a baked pie shell and chilled.
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Lemonade mix flavors a sweet cheese ball to make a very refreshing snack for a spring or summer get-together. Serve with mini graham crackers.
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Salmon fillets are baked with lemon, rosemary, olive oil, and coarse salt in this simple preparation for an impressive romantic meal!
Ingredients: lemon, rosemary, salmon, olive oil