2,490 lemon her recipes

Pan-fried red snapper fillets topped with butter-sauteed shrimp, capers, lemon slices, and slivered almonds. A 30-minute seafood dinner with bistro-level elegance.

No-cook ham and cream cheese appetizer balls seasoned with Worcestershire, ketchup, and lemon juice, then rolled in chopped chives. Served on toothpicks.

Grilled salmon en papillote with homemade basil-garlic butter, tomato slices, lemon, and bay leaf. Sealed in foil packets on the barbecue for a no-mess dinner.

Cold poached trout in tomato aspic made from the poaching liquor, tomato sauce, and gelatin. An elegant chilled fish course garnished with parsley and lemon.

Traditional aioli is made only with olive oil and garlic via a mortar and pestle but you can use a food processor.

A light frozen fruit yogurt dessert lightened with whipped egg whites into an airy, mousse-like treat. Raspberry puree, tangy yogurt, and a touch of juice concentrate, no ice cream machine needed.

Lemon tea snow with strawberry sauce: a light, airy gelatin dessert flavored with lemon and instant tea, beaten with egg whites into a cloud. Served with a warm-set strawberry-currant sauce. Retro Southern tearoom fare.

Kipper pate slices layer creamy smoked fish on golden puff pastry, finished with a cool cucumber-mint dressing. A British appetizer that handles a dinner party with quiet confidence.

Pantry-friendly vegetable salad made from canned green beans, baby carrots, and beets, tossed in a lemon-tarragon vinaigrette with fresh cucumber and green onions.

Roast Leg of Lamb with Rhubarb Mint Chutney recipe

Chilled Spiced Strawberry, Orange and Buttermilk Soup recipe.

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Elegant pureed soup with apples, maple syrup, cinnamon, lemon, and white wine. Thickened with arrowroot and finished with sour cream. Serve warm for a sophisticated starter or light dessert.

Old-fashioned pineapple rhubarb marmalade with chopped figs and lemon. A spring preserve that captures peak rhubarb season in jars. Sweet, tart, and built for biscuits or buttered toast.

Streusel and cream pear kuchen with a yeasted hot-roll base, sweet cream cheese filling, cinnamon-pecan streusel, and fanned poached pears on top. A German-style coffee cake worthy of a holiday brunch table.

Kythoni peltes is a traditional Greek quince jelly scented with rose geranium leaves and lemon juice. A slow, old-world preserve that turns jewel-pink as it sets.