Lemon Icing

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

A feel-good meal full of crunchy veg and even crunchier pita chips.

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

It comes together in a blender and just happens to be dairy-free.

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.