7,402 lemon her recipes

Grilled chicken marinated in gin, lemon juice, lemon zest, and fresh oregano. The juniper botanicals in the gin add a piney, herbal depth to the marinade.

Luscious lemon pie folds tangy sour cream into a stovetop lemon custard for a creamier, less puckery filling than classic meringue pies. Topped with whipped cream in a baked shell.

Frozen peach mousse made with fresh peach puree, egg yolk custard, peach schnapps, and whipped meringue. A light, elegant no-cream summer dessert.

Sauteed chicken breasts in a lemon cream sauce with dry vermouth, Parmesan, and chicken broth. A one-skillet dinner served over egg noodles in 30 minutes.

Pineapple gelatin dessert made with crushed pineapple, unflavored gelatin, cinnamon, and lemon juice. A light, no-sugar-added, diabetic-friendly molded dessert.

Lemon pudding cake bakes into two layers in one cup: a fluffy lemon sponge on top, silky lemon curd underneath. Made for two in custard cups with a water bath.

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.

Pan-seared lemon chicken breasts with thyme, shallots, garlic, and a bright pan sauce. French bistro classic ready in 30 minutes for busy weeknights.

Jumbo pasta shells stuffed with ricotta, lemon zest, chives, and chopped almonds, then drizzled with a bright lemon-Dijon vinaigrette. Served cold or at room temperature.

Apricot-raspberry jam pairs sweet, golden apricots with tart raspberries in a quick liquid-pectin jam that fills 7 jars in 20 minutes. Perfect for toast, scones, or layered into thumbprint cookies.

This cake is remarkable; no one would ever believe that it is so low in fat and calories.

Warm fennel vinaigrette infuses olive oil with fresh fennel fronds, lemon juice, and garlic. Drizzle over sweet onion and cucumber for a bright Mediterranean salad.

Roll-and-cut butter crisp cookies with lemon zest and a splash of kirsch cherry liqueur. A 1986 cookie contest winner that ages two days for better flavor and keeps for six weeks at room temperature.

Lemon baked cod dipped in lemon-butter and seasoned flour, then baked until flaky and tender. Six ingredients, one pan, and ready in under 30 minutes.

Silky chilled fennel soup, fennel simmered with shallots and garlic, pureed with lemon and dill, then blended with cool yogurt. A light, tangy, anise-kissed soup served cold as a refreshing starter.

Lemon and pistachio Italian style biscotti, perfect with tea or coffee.