These oversized macaroons are flavored with lemon zest and dipped in white chocolate.
'lemon' on Serious Eats
These tender scones marry the bright citrus notes of lemon with piney rosemary. Serve them plain or spread with some seeded raspberry jam.
If your tastebuds are feeling a little dull from the endless winter menus of chili, casseroles, and long-simmered stews, try waking them up with lemons.
If you're sick of lemon pies topped with cloying clouds of meringue, give this pie a try. A layer of dark chocolate ganache lines the crust, topped with a Meyer lemon curd infused with orange zest. It's a beautiful interplay between dark and light, bitter, and sweet flavors.
These cookies are a hybrid of a classic Italian and a classic American treat. They're soft and chewy like a really good sugar cookie, but with more than a hint of pucker from lemon juice, zest, and extract.
With some desserts, it isn't necessary to reinvent the wheel. The Gramercy Tavern Cookbook sticks with a classic, using gobs of yolks and several lemons' worth of zest and juice to make a pie that owes its flavor to an excellent balance of citrus, egg, and sugar. And the crust couldn't be simpler; this is one of those pies you can be proud to say you've made from scratch.
I drink Earl Grey almost every day, and over a recent cup I decided to use it in my baked goods rather than alongside it.
Blueberry muffins, the breakfast standby. This version is packed with berries, and the cake itself is brightened with Meyer lemon zest and juice.
These are some of my favorite breakfast biscotti. Made with lemon zest, olive oil, and sesame seeds, they're almost unsweetened and very mild in flavor.
Though Concord grapes are lovely with spices, I wanted to showcase their perfectly purple flavor with a fairly plain base, and I love the flavor and color combination of grape and lemon.
We're not normally ones to coo over a dessert, but have you seen these little cuties? Piped full of sunshine-bright lemon cream, with sweet rhubarb chutney to offset its tartness and pistacho florentines for crunch, they're a Glazed, Filled, Sugared, & Dipped delight.
This rosy lemon curd combines the richness of farmer's market eggs and butter with the brightness of citrus and raspberry for a treat that is both current and classic. It also means you're just a pound cake away from an elegant dessert.
Filled with lemon juice and tangy raspberries, these mini muffins are sweet-tart. They look pretty cute, too.
If you've only ever had lemon sorbet, give lemon ice cream a chance. Sweet and tart, light and creamy, more than a little like lemon meringue pie, it's a beautiful expression of citrus with greater substance than a watery sorbet.
Chiffon cakes use both whipped whites and a leavener to create the airy texture, and use oil as the fat, which makes for a really moist crumb. Tangy lemon juice and fresh grated zest are just the right way to flavor this light and airy cake.
Bright lemon and rich pine nuts balance each other in this easy biscotti. Emphasis on easy: you don't even need an electric mixer, it can all be done by hand.
A buttery poppy seed shell filled with lemon curd makes for a light summer pie.
These iced lemon cookies make a fun seasonal project or a pretty Easter dessert.
If you need to make use of a huge bag of Meyer lemons, start with this incredibly rich cheesecake. Made from smooth, rich mascarpone cheese and topped with a tart lemon pudding, you'll find this cake best suited cut into dainty little slices for afternoon tea.
We've featured a fair number of shortbread recipes with Bake the Book. It's for good reason: there seems to be a variety for every cook that tries to make it Cookfight features a recipe for zesty lemon shortbread fattened up with the toasty flavor of brown butter.