3,095 lemon her recipes

Lemon baked Alaska with brandy-soaked lemon cake, lemon ice cream, and toasted meringue. A showstopping flambe dessert that browns in a hot oven and gets lit tableside.

Coconut fluff peaches with a cloud of meringue-like topping made from beaten egg white, coconut syrup, and lemon zest, heaped into peach halves. A light, retro dessert.

Orange hot and sweet mustard made with dry mustard, fresh orange and lemon juice, honey, and cinnamon. A bold homemade condiment that keeps for a month.

This recipe has a lot of vitamin A and C, it can be served with any kind of meat dish, always a great accompaniment.

Rosemary lemon chicken with bone-in breasts marinated in lemon juice, honey, and fresh rosemary, then baked covered and uncovered for juicy meat and golden skin.

Pace guacamole, the four-ingredient shortcut guac built on ripe avocados, Pace picante sauce, lemon juice, and salt. No dicing onions, tomato, or chiles, the picante does all that work.

An easy way to make a homemade banana frozen yogurt. It's packed with banana flavor, creamy and smooth. You won't go back to store-bought one after you have it.

A simple but succulent dish that can be served for lunch or dinner. Tastes wonderful with pasta or a salad.

Composed citrus salad arranges fresh orange and grapefruit segments over salad greens with a bright teriyaki-ginger-honey vinaigrette. Light, elegant, and a perfect winter starter when citrus is at its peak.

Three-ingredient avocado banana spread blends ripe avocado, banana, and lemon juice into a silky, naturally sweet topping. Diabetic-friendly and ready in 20 minutes.

Sweet-spicy conserve with dried apricots, crystallized ginger, citrus zest, and nuts simmered until thick and glossy.

Crostini topped with a chunky artichoke and white bean spread brightened with lemon and basil, finished with crumbles of oven-crisped prosciutto. An easy Italian appetizer built from pantry staples.

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.

Pineapple-walnut dip: creamed cottage cheese and sour cream blended with crushed pineapple, toasted walnuts, and lemon. A versatile sweet-savory dip for fruit, cookies, or chicken.

Rohkostsalat is a German raw cabbage salad with diced apple, raisins, and a tangy sour cream dressing with pineapple juice. A crunchy, sweet-tart side dish served cold.

Risotto is an Italian rice dish. It is made by briefly sautéing the rice in olive oil or butter, then adding a little bit of stock, stirring almost constantly until the rice absorbs the stock, then adding a bit more stock, stirring, adding, stirring, adding until it’s done. It usually takes between 20 and 30 minutes of stirring. When it’s done, the rice is cooked through and bound in a wonderful creamy sauce that is made as the starch leaches out of the rice grains and combines with the stock.