This lemon pavlova is a showstopper made for summer celebrations - Topped with lemon curd, basil and edible flowers, this ...

To make the curd, whisk the cornflour into the lemon juice until dissolved, then pour into a small saucepan, add all the remaining ingredients and place over a medium-low heat. This will take ...

I make double my usual pavlova recipe as it deserves to be mighty and magnificent for a celebration, but if you are making for a smaller, more subdued setting, by all means halve the recipe.” ...

Three-fourths cup fresh lemon juice, three-fourths cup white sugar, half cup unsalted butter, three large eggs, and one tablespoon grated lemon zest.

The most popular dessert in Australia and New Zealand is named after a ballerina, and it's often argued which country came up with the recipe.

Mary Dumont picks the lemon verbena for this fabulous, puckery tart from her kitchen garden, just outside her restaurant's back door. The cape gooseberries grow in the yard all summer long.

Transfer to a wire rack, and let cool completely, about 30 minutes. Place 1 tablespoon lemon juice in a small bowl, and sprinkle with gelatin; let stand until gelatin softens, about 5 minutes.

OLE extract—known as p-menthane-3,8-diol (PMD)—derives from the leaves of lemon eucalyptus trees and is chemically synthesized. Usually, OLE comes as a spray but is also found in lotions.