3,095 lemon her recipes

San Antonio seafood cocktail sauce made with picante sauce, ketchup, and fresh lemon juice. A Tex-Mex twist on classic cocktail sauce served with chilled shrimp, scallops, or crab.

This is my no-fail party recipe... always receives compliments and is devoured every time. I have even memorized the recipe because so many people ask for it at parties!!

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

Lemon-ginger marmalade uses whole lemons soaked overnight, simmered with fresh ginger juice and sugar until set. Just four ingredients, water-bath canned, and shelf-stable for up to a year.

Espresso Romano brewed in a stovetop moka pot and served with a twist of lemon peel. A classic Italian coffee ritual with bright citrus aroma and zero calories.

Microwave steamed lobster cooked in salted lemon water in just 12 minutes. A fast, no-fuss method for whole live lobster with tender, sweet meat.

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.

Moroccan-style cooked tomato and green pepper salad with cumin, garlic, chili, and lemon juice. Served warm or cold as a side dish or mezze appetizer.

Classic Greek skewered lamb marinated in olive oil, wine, lemon, oregano, and garlic. Grilled to smoky char in just 15 minutes.

Grilled chicken halves stuffed under the skin with blanched garlic and Italian parsley, finished with a lemon-butter garlic sauce. Simple, fragrant, and charcoal-kissed.

Light blueberry lemon snack cake with an oat streusel topping drizzled with honey. A wholesome, low-fat baked treat with bright lemon and juicy berries in every bite.

Lemon tagliatelle, a simple Italian pasta tossed with Greek yogurt, lemon zest, nutmeg, and olive oil. A fresh, summery vegetarian pasta in under 20 minutes.

Baked fish en papillote with sun-dried tomatoes, garlic, thyme, and lemon juice. Parchment packets lock in steam for flaky, tender fillets with almost no cleanup.

Try this quick and tasty rendition of rainbow trout that will have you wishing it was summer all year long.

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.

Lemon meringue pie from cooking school is the textbook version with a hand-rolled crust, cornstarch-and-flour curd, and a stable French meringue sealed to the crust. Detailed technique guarantees no weeping.