1,479 lemon her recipes

Three-ingredient blackberry sauce with sugar and lemon juice, strained smooth and seedless. Pairs beautifully with duck and freezes for up to a year.

Salmon fillets poached in lemon juice and dry white wine, finished with fresh parsley. A light, elegant 4-ingredient main dish ready in under 15 minutes.

Glazed lemon squares with a Bisquick shortbread base, a tangy lemon-coconut custard filling, and a sweet lemon glaze on top. A bright, citrusy bar cookie with three distinct layers.

Baked rice souffle with a creamy milk-cooked rice base, whipped egg whites for lift, and a homemade raspberry sauce. A light, elegant French-style dessert with a golden top.

Sweet, juicy pears meet crisp cucumber in this refreshing two-ingredient salad with a bright lemon-sugar dressing. Ready in 5 minutes, it's the perfect light side for summer meals.

Whole salmon baked in foil with a Chablis wine, potato, onion and lemon stuffing. Simple foil-pack method for flaky, moist salmon every time.

Low-cal cheesecake made with cottage cheese, skim milk, whipped egg whites, and gelatin instead of cream cheese and butter. A light, no-bake cheesecake with graham cracker crumb topping.

Frozen fruit yogurt dessert built from raspberry puree, low-fat yogurt, apple juice concentrate, lemon, and beaten egg whites for lift. Lighter than ice cream, naturally sweetened, and endlessly variable.

One-pot braised pork shoulder with carrots, potatoes, turnips, and parsnips, served with steamed cabbage and a silky pan gravy. Old-fashioned Sunday supper done right.

Pollo Loco-style citrus chicken marinade with fresh lemon, lime, orange juice, cilantro, and Mexican taco seasoning. Soak up to four hours and grill for juicy, tangy chicken.

Chilled peaches in sweet white wine syrup with lemon juice. An elegant, four-ingredient French-style dessert that comes together in minutes.

Homemade papaya liqueur infused in vodka with lemon zest for one week, then strained and aged. Just 4 ingredients for a tropical, fruity spirit. Best made in May or June.

Deep-fried fruit fritters made with apples, pears, and bananas in a light vanilla batter, served with a warm lemon-bourbon sauce. A Creole-inspired dessert.

Cranberry sauce for holiday meringues: a glossy, ruby-red dessert sauce made from cranberry juice, sugar, lemon, and a touch of cornstarch. Perfect spooned over crisp meringues, ice cream, or pavlova.

Hand-rolled Greek stuffed grape leaves filled with seasoned beef or lamb, rice, currants, pine nuts, and mint. Simmered until tender and served with a classic avgolemono egg-lemon sauce. Makes 60.

A glossy cherry rum sauce made with dark sweet cherries, rum extract, and a squeeze of lemon. Ready in 20 minutes, it's the finishing touch for ice cream, cheesecake, or crepes.