2,490 lemon her recipes

Lean chicken breasts baked in white wine and lemon juice with tarragon, basil, and red pepper flakes. A light, clean dinner ready in 45 minutes. Pairs well with quinoa or spaghetti squash.

A jewel-toned cassis jelly made with crème de cassis, cranberry-apple juice, and liquid pectin. Boozy, fruity, and gorgeous in the jar. Ready to can or refrigerate in under an hour.

Homemade dandelion jelly made from foraged dandelion petals boiled into a golden liquid, then set with pectin and lemon juice. Tastes like honey with a floral twist.

Mediterranean baked swordfish topped with a sundried tomato and kalamata olive tapenade, set over lemon slices. Four ingredients, 20 minutes oven time, restaurant-quality fish dinner.

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.

Fresh strawberry lemonade made with pureed strawberries, real lemon juice, and club soda for fizz. A 10-minute from-scratch summer drink with adjustable sweetness.

Grilled or broiled zucchini halves brushed with lemon-pepper butter and topped with Parmesan. Five ingredients, no flipping, and ready in 20 minutes.

Using fresh strawberries, eat with the light whipping cream, very good.

European-style hazelnut cookies made with egg whites, ground hazelnuts, lemon zest, and cinnamon, piped onto rice paper and topped with candied cherries.

Maple glazed ham steak baked with dried figs and caramelized bananas in a clove-scented maple-lemon glaze. An easy, impressive sheet-pan dinner for four.

Sweet pastry dough (pate sucree) made in a food processor with butter, sugar, flour, and egg. A rich, tender, forgiving tart crust that's ideal for lemon tarts and fruit flans.

Watermelon punch combines fresh watermelon balls and juice with brandy, simple syrup, and lemon-lime soda, served in a hollowed-out watermelon shell. A showstopping summer party drink for backyard crowds.

Champagne fruit bowl tosses crisp apples and seasonal fruit in fresh citrus, then gets a splash of chilled bubbly and toasted almonds right before serving. A bright, boozy brunch centerpiece that comes together in a single bowl.

Smoky chipotle-ancho chili pesto with roasted red bell pepper, pine nuts, garlic, and olive oil. A bold, vegan Mexican-inspired sauce for pasta, grilled meats, or sandwiches.

Chicken Yassa from Senegal: lemon-marinated chicken broiled and simmered with caramelized onions, olives, habanero, and carrots. A tangy, savory West African classic served over rice.

Homemade banana butter made from 10 ripe bananas, maraschino cherries, and pectin. This spreadable fruit preserve yields 8 to 9 half-pints for gifting or stocking the pantry.