Half pudding, half cake, all easy.

This grand old American dessert is enormously popular down South for its clear, true sweetness and its masterful contrast of textures.

Olive oil in the crust gives it a rich, crumbly texture, and the zing of the lemon filling really steals the show.

If any cake could be called refreshing, this would be the one. Rich but light, it loses absolutely nothing from the absence of white flour.

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....

Easy enough to make for a weeknight dessert, delicious enough to crown a dinner party, this pudding is cool, lush, and light on the tongue.

This lemon syrup can be flavored with rose water if you like.

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

When life gives you lemons, go get some mint and rum and mix up a batch of these refreshing cocktails.

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