Lemon Icing

Use this classic lemon curd on scones, in yogurt, or between layers of meringue.

A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.

Fluffier, fresher, and fancier than anything from a tub or can.

A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.

Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.

A glug of lemon-lime soda gives this pound cake a citrusy zip and tender crumb.

Tender, moist chocolate cupcakes stained with Earl Grey tea and topped with a brilliant magenta frosting made from fresh blackberries.

A light, frothy Italian dessert made from egg yolks, sugar, and Prosecco, this easy zabaglione recipe is perfect served warm with fruit and biscotti.