In contrast, the smooth-skinned Meyer lemon has a sweet ... Preheat the oven to 450°F. Slice one lemon in half crosswise, then into very thin half-moons, and remove the seeds.

Using a wooden spoon, stir in the cream and 2 tablespoons of the lemon juice until a dough forms; fold in the candied ginger. On a lightly floured work surface, gently knead the dough just until ...

Pour the lemon cream mixture into two small cups or serving glasses and refrigerate for three hours. Garnish with a few chopped almonds or pistachios, a bit of candied lemon peel or a scattering ...

Served with vanilla ice cream, the beet-red-colored pears are topped with crunchy green pistachios and candied Meyer lemon slices. For a wine match, a Recioto della Valpolicella, made from dried ...

Skip the premade lemon pepper seasoning and use fresh lemon and cracked pepper for extra brightness and flavor. Citrusy lemon and fresh cracked pepper are a natural pairing, which is why lemon ...

Buy good-quality candied peel from France, Italy, Spain or Portugal that has not been dyed with artificial colours. Candied peel will keep well and retain its colour for several months ...

The dressing is nothing to crow about — just lemon and extra-virgin olive oil. The add-ons aren't any flashier — a dusting of parmesan, thin slices of apple, some candied almonds for crunch.

Rye bread, smoked salmon, and Havarti cheese combine in a dill custard before being baked and served with the usual suspects—briney capers, thin slices of red onion, and a squeeze of lemon ... Bits of ...