In the kitchen with Henny: Lemon recipes to brighten winter

Lemons are one of those ingredients that quietly work their magic all year long. In the winter, I find myself reaching for them even more. It might be the extra boost of vitamin C, the way their fragrance instantly wakes up a dish, or simply the sunshine-yellow reminder that warmer days will come. Whatever the reason, lemons have become my go-to ingredient for lifting winter cooking.

I prefer to use organic lemons when I can, and it is always nice to get a few from a neighbor who has a tree. When someone harvests a lot at once and shares the bounty, I make sure not a single lemon goes to waste. I freeze them whole so they are always ready for zesting or juicing. And if I use only part of the zest, I return the remaining lemon to the freezer in a small bag so I can take it out again the next time I need it. Frozen lemon zest beautifully and lasts for months.

In the middle of winter, when the days feel darker and slower, a squeeze of lemon or a spoonful of zest is often all a dish needs to taste alive.

Originally, I planned to share two separate recipes: a lemon ginger beef stir-fry and a bright lemon rice to serve alongside it. But as I started cooking, I suddenly realized that I could make the whole dish so much simpler by bringing the two together in one pot.

With just a few small tweaks, everything cooked beautifully, the flavors blended perfectly, and the result was incredible. The beef becomes tender, the rice absorbs all the citrusy goodness, and the entire meal comes together with almost no effort. It is cozy, fragrant, and exactly the kind of winter dinner that warms the entire kitchen.

Slice the beef into very thin strips and place in a large bowl with the cornstarch, silan, soy sauce, grated garlic, grated ginger, lemon zest, and a sprinkle of salt and pepper. Mix well so everything is evenly coated, and set the lemon juice aside for later.

Heat the olive oil in a large sauté pan or wide pot over medium high. Add the onion and sauté for about three minutes, then add the marinated beef. Cook for about 10 minutes, stirring occasionally, until the meat releases its juices and begins to brown.

Add the celery and green pepper, mix well, and pour in the lemon juice. Lower the heat and let it cook for about 25 minutes.

In a small bowl, rinse and drain the rice, then add it to the pan along with the salt, pepper, and turmeric. Pour in the boiling water, mix well, and bring to a gentle simmer.

This tangy-sweet sauce is perfect as a dip for chicken strips or fish sticks. It’s made with just a few pantry staples and ingredients you have on hand, it comes together quickly, and adds a flavorful pop to every bite.

Place all ingredients in a small pot and whisk until smooth. If using water, add the optional spices for extra flavor.

Cook over low heat, stirring often, and bring to a gentle boil. Let simmer for about 15-20 minutes, stirring frequently until the cornstarch and the flour are fully dissolved.

Taste and adjust the lemon or honey to your liking. Continue cooking until the sauce thickens – it will thicken more as it cools.

Serve warm for dipping.

This lemon cake is bright, tender, and full of fresh citrus flavor. A simple lemon glaze soaks into the warm cake, giving it a sweet and tangy finish.

It works beautifully in a Bundt pan for a pretty presentation or in two loaf pans for easy slicing.

It is the kind of cake that brings a little sunshine into the kitchen, especially on cold winter days.

Preheat the oven to 175°C (350°F) and grease either a Bundt pan or two loaf pans.

In a large bowl, whisk together the sugar, eggs, oil, and vanilla until smooth. Add the flour, baking powder, baking soda, salt, nondairy milk, lemon juice, and lemon zest, remembering to reserve one teaspoon of zest for garnish, and mix until the batter is fully combined.

To make the glaze: Mix the icing sugar, lemon juice, nondairy milk, and oil until smooth. If the glaze is too runny, add a little more icing sugar until it reaches the consistency you like. Drizzle the glaze generously over the cake, and sprinkle the reserved lemon zest on top.

You know how you have cousins who are not really your cousins but are your cousin’s cousins? Yes, those. For the sake of not making everyone dizzy with explanations, we just stick to “this is our cousin.” So this recipe came from my cousin – the one I absolutely adore as if she were my own – Daniella.

As soon as Shabbat was over, I messaged her for the recipe. I have been waiting for the perfect time to make them again, and now seemed as good a time as any.

Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.

To make the glaze: Mix the powdered sugar with the lemon juice until smooth. Drizzle over the cooled cookies and let set before serving.

With all the rain and gray skies we’ve been having, there is something especially comforting about bringing bright flavors into the kitchen. Lemons do that so effortlessly. They add color, fragrance, and a little reminder that even in the middle of winter, there is freshness waiting beneath the surface.

Both my brother in Elazar and my father in Arnona have lemon trees that I started for them on my porch from tiny seeds. Watching those little sprouts take root and grow into trees is one of my favorite reminders of how much potential sits quietly inside the smallest things.

May your home be filled with warmth, light, and, of course, plenty of fresh lemons.