7,401 lemon her recipes

French hazelnut meringue biscuit with finely ground filberts folded into whipped egg whites. Baked hot and fast for a light, nutty base layer that's a pastry chef's secret weapon.

Old-fashioned currant pound cake with mace, lemon extract, and 9 eggs folded in as stiffly beaten whites. No leavening needed. Dense, buttery, and studded with dried currants.

Sopa de ajo, a Spanish garlic soup with poached eggs, golden garlic croutons, and a lemon-brightened broth. Simple, restorative, and ready in 30 minutes.

Creamy garlic soup made with a full pound of garlic cloves slow-cooked in olive oil, pureed with chicken broth, and finished with milk. Surprisingly mellow and silky.

Dutch oven raspberry cobbler made with cake mix and lemon-lime soda for a fluffy topping over bubbly raspberry pie filling. A campfire dessert that works at home too.

Orange sponge gelatin dessert made with fresh orange juice, lemon juice, and unflavored gelatin beaten until fluffy. A light, airy vintage dessert with no dairy and no baking.

Creamy shrimp and pistachio spread made with blended cottage cheese, lemon juice, and onion powder. A no-cook appetizer for crackers or chips that chills in an hour.

Rao's famous lemon chicken broiled until crispy then tossed in a bold lemon-olive oil-garlic sauce and broiled again. The legendary NYC Italian restaurant recipe for home cooks.

Indian-style stuffed okra pan-fried with cumin, turmeric, chili, and lemon. This bharwa bhindi is ready in 20 minutes and makes a vibrant, no-slime vegetable side dish.

Salmon Basel Style is a traditional Swiss preparation - flour-dredged fillets pan-fried in butter, topped with golden onion rings, and finished with a quick fish stock pan sauce.

Classic French court bouillon, an aromatic poaching liquid for fish and seafood. Onion, lemon, cloves, and bay leaf simmer with optional white wine for fragrant, delicate results.

Indian-style chile tomato salad with fresh green chili, parsley, lemon juice, olive oil, and cayenne. A spicy, bright no-cook side dish or appetizer.

Mock paneed veal uses pounded chicken breast instead of veal, breaded in Italian bread crumbs and pan-fried in butter and oil. A New Orleans classic made affordable, with a crispy golden crust.

Louisiana catfish courtbouillon: tender catfish steaks layered with onions, garlic, and tomato sauce, then slow-simmered into a rich Cajun gravy. Spoon over rice with hot French bread.

Classic creamy coleslaw with shredded cabbage, carrots, and bell pepper in a tangy mayo-lemon dressing. Chill for two hours and let the flavors meld for the best results.

Roasted boneless pork loin rubbed with lemon zest, parsley, basil and garlic, served with a sherry pan sauce. Irish-inspired roast for Sunday dinner or holidays.