A seriously tart lemon curd—quickly cooked on top of the stove—is folded into sweetened whipped cream, which both tempers the tang and lightens the dessert with a suave silkiness....

These quick, buckwheat pancakes, made with baking powder (unlike the traditional yeast-based ones) are brightened with the addition of lemon zest.

Half pudding, half cake, all easy.

Originally published as part of a Bastille Day cocktail party menu, this drink is too good to reserve for July 14.

A classic cocktail made of gin, green Chartreuse, and lemon juice—in just the right proportions.

A delicious mash-up of a Hemingway daiquiri and a mojito.

This punch has a lot of punch, though not, in our experience, enough to break a bone.

According to mixologist Dale DeGroff, this is the only cocktail named for its garnish.

Make this drink with a soda siphon if you have one. You want a nice head of foam on top.

Judging by the delighted looks on the food editors’ faces when they first tried what is essentially cold, whipped lemonade, this 19th-century dessert deserves a renaissance....