2,490 lemon her recipes

A tasty drink made with pineapple juice, lemon balm and a bit of mint.

Lemon olive oil basting sauce with garlic, oregano, and lemon zest. A bright, Mediterranean-style sauce for grilling chicken, lamb, pork, or fish.

Chilled peach strawberry soup blended with yogurt and lemon juice. A no-cook fruit soup that's light, creamy, and ready after a quick chill. Swap in nectarines when peaches aren't in season.

No-bake fig and coconut candy balls with ground nuts and bright lemon zest. Naturally sweet, chewy, and rolled in finely chopped coconut for a vintage confection.

Herb crusted lamb chops marinated in toasted cumin, garlic, lemon, orange juice, and two kinds of basil, then grilled over charcoal. A bright, citrus-forward rub that balances rich [lamb](/recipes/lamb) beautifully.

Lemon-thyme pesto skips the basil for a brighter, herbal twist on the classic. Parsley, pine nuts, fresh lemon, and thyme blend into a sauce ready in 15 minutes for pasta, fish, or chicken.

Lightly sweetened herbal lemonade with fresh lemon balm, lemon juice, and honey. A naturally refreshing drink perfect for herb garden enthusiasts and summer sipping.

Traditional calf's feet jelly made from boiled calf's feet with cinnamon, lemon, white wine, and egg whites for clarification. A classic Victorian-era gelatin set in molds and served cold.

A fruity wine containing pineapple and orange juice that can add fun to a dinner with guests or a family reunion.

Lemon asparagus and carrots steamed crisp-tender, chilled, then finished with bright lemon juice and lemon pepper. A clean, vegan side that lets the vegetables stay the star.

Pickled beets and Granny Smith apple salad with lemon juice and ground cloves. A tangy no-cook side dish that pairs crisp tart apple slices with tender pickled beets.

Grilled salmon steaks brushed with lemon juice, olive oil, and crushed basil. A simple three-ingredient marinade that lets the salmon's flavor take center stage.

Roasted pheasant halves basted in a mandarin orange and lemon glaze thickened with cornstarch. A citrus-glazed game bird roasted in three stages for crispy, lacquered skin.

Old-fashioned eggplant marmalade with cinnamon, nutmeg, and lemon cooked to a thick, spiced preserve. A unique canning project that turns eggplant into something like fig jam.

Traditional Irish apple pudding with tart apple puree topped with fluffy meringue for a simple, elegant dessert that's lighter than pie and serves hot or cold.

Lemon-pecan torte made with ground pecans and matzoh meal instead of flour, topped with a lemon curd glaze. A naturally flourless cake perfect for Passover.