947 lemon her recipes

Italian almond-ricotta cake with lemon zest and juice throughout. Moist, tender cake with light crumb from folded egg whites, baked at low temperature.

French fruit fritters with a light, airy batter made from separated eggs and lemon juice. Dip any fruit in the batter and deep fry until golden. Dust with powdered sugar.

Chilled avocado soup with shrimp, buttermilk, lemon, and garlic blended silky smooth. A no-cook cold soup that's creamy, tangy, and elegant for summer entertaining.

Crostini topped with a chunky artichoke and white bean spread brightened with lemon and basil, finished with crumbles of oven-crisped prosciutto. An easy Italian appetizer built from pantry staples.

Traditional Italian anise pizzelle cookies pressed on a pizzelle iron with orange and lemon zest. A huge batch recipe that makes up to 20 dozen crisp, lacy waffle cookies.

Georgia peach pie with 8 fresh peaches, lemon juice, and lemon zest in a homemade butter lattice crust. A classic Southern fruit pie that lets peak-season peaches shine.

Penny's Beans simmers cooked beans with brown rice, canned mushrooms, vegetable broth, garlic, and lemon juice. A one-pot vegetarian beans and rice ready in an hour.

Try this side dish that adds a unique look and taste to any meal!

Lemon coconut refrigerator cookies with fresh lemon zest and juice. A slice-and-bake icebox cookie that chills overnight and bakes in 10 minutes.

Cornmeal-crusted trout pan-fried in butter and finished with a brown butter hazelnut sauce with lemon juice and parsley. Crispy coating, nutty sauce, and bright acid in every bite. Ready in 30 minutes.

Lemon queen cake is a four-layer white cake with lemon curd filling, lemon-butter frosting, and lemon-tossed coconut pressed into the sides. A stunning Southern celebration cake.

New Zealand foil-poached salmon steaks chilled in their own jelled juices, then served cold under warm Hollandaise. Traditional Kiwi method with butter, lemon, and salt. Pairs with mint potatoes and peas.

Pears baked in honey with lemon juice, oven-poached until tender and served chilled with a reduced honey syrup. A refined British dessert with just four ingredients and elegant simplicity.

Hot curried fruit with poached pears, oranges, melon, and grapes in a warm spiced curry syrup topped with crystallized ginger. An elegant side dish for holiday entertaining.

Coconut dream bars with a brown sugar oat shortbread base topped with a chewy layer of shredded coconut, pecans, lemon zest, and brown sugar. Two layers, two textures, one irresistible bar cookie.

Chef Paul Prudhomme's Barbecue Sauce: a smoky, sweet-tangy Cajun sauce built on bacon, pecans, honey, and citrus rinds. Pureed silky for chicken, pork, or ribs. Makes 5 cups.