This refreshing frozen drink relies on an unexpected base spirit: gin. It’s a bracing foil to tropical-leaning ingredients like falernum, orgeat, and passion fruit syrup. Get the Recipe ...

This elegant dessert from food writer, cookbook author, and Top Chef judge Gail Simmons delivers a balance of luscious lemon ... drink relies on an unexpected base spirit: gin. It’s a bracing foil to ...

Discover the refreshing taste of a Lemon Curd Cocktail, a delightful blend that captures the essence of citrus with a creamy ...

A bite-sized bit of sunshine, our lemon curd tartlets are quick to make and outrageously delicious. Bake them now!

While curd cools, combine 1 cup water, dried cherries, vanilla bean pod and seeds, and remaining 1/2 cup sugar in a medium saucepan; bring to a simmer over medium, stirring occasionally.

Lemon cucumber water is low in calories and may help reduce cravings when consumed early in the day. The citric acid in lemons may boost metabolism, while cucumber offers a feeling of fullness.

To make the cake, preheat your oven and prep two cake tins. Sift together the flour, cornstarch, baking powder and salt. In another bowl, cream together the butter, oil, sugar, and lemon zest ...

Finally, be warned: This dessert is extremely edible. It’s easy to scarf down a lot in one sitting because it’s like eating a strawberry cloud. Just accept that you’ll be licking the spoon ...

Once the lemon bars are done, remove them from the oven, let them cool, and then dust the top with powdered sugar. When it’s time to serve, cut them into 15 rectangles or 30 squares.

THE CONFIDENT COOK Recipe: Lemon icebox pie with a pretzel crust, topped with berries and cream, is a showstopper By Karoline Boehm Goodnick Globe Correspondent, Updated June 17, 2025, 10:00 a.m.