7,402 lemon her recipes

If you run out of preserved lemons, or decide on just a few day's notice to cook a chicken, lamb, or fish dish with lemons and olives and need preserved lemons in a hurry, you can use this quick five-day method taught to me by a Moroccan diplomat's wife. Lemons preserved this way will not keep, but are perfectly acceptable in an emergency.

This is a tangy marinade, containing equal amounts of lemon juice and oil, and is good for rich meats like chicken thighs. It can be used for chicken breasts too, but their skin should be on for additional protection during grilling or broiling. Thyme gives this marinade a flavor loved in France, but you can substitute oregano for an Italian or Greek accent, or mint or cilantro for a Lebanese touch.

Transform overripe bananas into a tangy-sweet condiment with lemon zest and a hint of spice. Spreadable, jammy goodness that keeps for 2 weeks and pairs beautifully with curry.

Two-ingredient banana jam made with just ripe bananas and lemon juice. No added sugar, no pectin. Blend, simmer, and spread on everything.

Lemon butter spread made with just softened butter and fresh lemon zest. Bright, citrusy, and ready in 5 minutes for toast, rolls, or corn on the cob.

Three-ingredient strawberry fruit butter: softened butter blended with crushed strawberries and fresh lemon juice. A pink, spreadable compound butter for scones, toast, or pancakes.

Classic Philadelphia-style cheesecake with cream cheese, lemon zest, and folded egg whites on a graham cracker crust. The original lighter, fluffier baked cheesecake that started it all.

Lemon chicken soup with fresh spinach and pasta shells in a garlic-rich broth. Lemon juice and zest brighten this hearty one-pot soup loaded with vegetables and tender chicken.

Light angel food cake rolled with a tangy lemon cream filling made from sweetened condensed milk and whipped topping. A stunning no-fuss dessert that starts with a box mix.

Microwave crab-stuffed jumbo shrimp butterflied and topped with a buttery crab meat, breadcrumb, and lemon filling with cayenne. An easy appetizer ready in 20 minutes.

Hot spiced pineapple tea simmered with cinnamon sticks, whole cloves, and fresh lemon. A caffeine-free holiday warm-up with tropical sweetness.

Crispy fried lemon rosette cookies made with a rosette iron, evaporated milk batter, and a dusting of powdered sugar. Light as air with lacy edges.

Saganaki: Greek flaming kasseri cheese pan-fried in butter, deglazed with lemon juice and cognac, and lit at the table for an "Opa!" tableside appetizer.

Pasta with herbed ricotta, toasted pine nuts, tarragon, lemon zest, and parsley tossed into a creamy no-cook sauce. A 30-minute vegetarian pasta dinner with a bright, lemony ricotta coating on every strand.

Cream cheese and picante sauce dip with a squeeze of lemon. Three ingredients, no cooking, ready in minutes. Serve with corn chips or potato chips.

Sesame-almond cookies made with olive oil and white wine, scented with lemon zest, orange zest, and cinnamon. Crisp, not-too-sweet Italian-style biscuits.