Just make sure to start with half the juice and add it in slowly since bottled lemon juice can be really strong in flavor. We ...

In a different bowl, combine the cream cheese and sugar. Add in the egg, one at a time, followed by the lemon juice. When crust is done baking, remove from oven and spread strawberry preserves on top.

Drain, cut the lemons in half and remove any pips. Preheat the oven to 180C/350F/Gas 4 (160C fan). Place the lemons, including the skin, in a food processor and process until smoothish, but still ...

Lightly drain the tuna, leaving it still a little oil-slicked, and add it to a small bowl. Zest half of the lemon, then cut in half and juice one half. Save the other half for another use. Add the ...

One August, when I was 10 years old and vacationing with my family in a village in Provence, we decided to try lemon tarts from all the patisseries within a 20-minute drive. Every day, we’d pick ...

1 cup unsalted butter, slightly softened but still cool, cut into cubes. Filling: 4 large eggs, room temperature. 1 cup granulated sugar. 2/3 cup freshly squeezed lemon juice ...

To make the cupcakes, beat the butter, sugar and lemon zest together using a stand mixer or electric whisk for 3–5 minutes until very pale and fluffy.

For your Sunday baking pleasure: an easy loaf cake that gets its bright, sunny flavor from lemon juice and zest. Warm from the oven, it’s brushed all over with lemon syrup. Get the recipe.