Easy Lemon Bars

Easy Lemon Bars are as the name suggests really simple to make and an absolute delight! I make mine with a classic Scottish shortbread base and a fresh lemon curd topping that is a lovely balance of sweet and zing. And it's quite fast to make too, you will be surprised!

Lemon Pastry Cream

This silky, smooth lemon pastry cream makes use of the fruit’s fresh zest and bright juice to yield a rich custard that tastes like sunshine.

Baking with Dorie: Lemon-Lemon Lemon Cream

While I have been known to exaggerate now and then, I've never gone overboard in my praise for this lemon cream (think curd); I just call it extraordinary and rest assured that I haven't gone overboard. The recipe comes from...

Lemon Ice Cream

Sweet and tart, light and creamy, more than a little like lemon meringue pie. If you've only ever had lemon sorbet, give lemon ice cream a chance.

Lemon Meringue Cupcakes

These zesty cakes get a spring in their step from a vibrant lemon curd filling and a jaunty meringue bouffant.

Lemon Tart

Beautiful, elegant Lemon Tart - classic French Tarte au Citron recipe with a custardy lemon curd filling, not too sweet and not too sour!

Meyer Lemon Cake

This cake is all about adding brightness and color to the dull winter months while celebrating one of the season's favorite citrus fruits: Meyer lemons.

Lemon Chocolate Pie

Where most lemon pies are single crusted affairs, this pie is double crusted with a thick, sweet lemon filling that's similar to the pudding-like innards of a Lemon Meringue. Once the pie is baked and cooled, its top is covered with what amounts to chocolate frosting.

Lemon Mousse

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Fresh Lemon Syrup

Whether you're juicing standard supermarket lemons or their seasonal Meyer cousins, save the rinds for this vibrant yellow syrup. It's pure sunshine in a bottle, made from nothing but sugar dissolved by the acidic pulp—no cooking required! Since there's no added juice, it tastes more sweet than sour, but is balanced by the subtle bitterness of lemon oil.