These pears are poached long enough to absorb the lemon-y liquid, giving them a tender and buttery texture. Bosc pears hold their shape best when cooked.
Lemon and blueberry star in this cake. Blueberry preserve fills the cake and is swirled through the batter. The cake is also iced with a lemon buttercream frosting.
Sweet-tart lemon infuses this soft pudding cake. On top is a sweet vanilla whipped cream and a tumble of fresh in-season berries. A great summer dessert.
Homemade frozen raspberry sorbet and whipped cream are layered between the lemon and ginger flavored angel food cake halves. Top with fresh raspberries.
A flakey crust cradles silky lemon curd with a surprise: A layer of chocolate slathered underneath.
These crunchy biscotti have a sprightly flavor thanks to fresh lemon zest, lemon oil, and a good splash of lemon-flavored vodka. A perfect snack or dessert.
Tart, sweet, and tangy, these lemon bars have a cookie crust and light dusting of powder sugar for a perfect balance of flavors.
Noodles never had it so good as this simple, healthful melding of lightly dressed raw ingredients with sprightly citrus and soy overtones.
Ninety seconds flat brings you this lovely looking bowl of herb-marinated olives. Just toss and serve. Bada bing.
These pillowy puddings practically resonate with lemony loveliness. Someone pass a spoon, please.
This foolproof sponge cake is from Cook’s Illustrated. Besides being easy to make, it’s filled with a rich lemon filling and dusted with powder sugar.
Shortbread wedge cookies rife with ginger and lemon zest are baked to a lightly golden then topped with a creamy lemon glaze. A perfect tea treat of dessert.
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