We've taken some of our favorite fruit and created fresh, easy ways to serve it, from marmalade to panna cotta.
These fluffy waffles are filled with the sweet, lemony flavor of their muffin cousins. Cook up the batter as waffles or pancakes
for breakfast or dinner. Finish the fruity flavors with our Blackberry Maple Syrup.
These tangy-sweet bars are to-die-for. Think margarita meets piña colada in bar form.
Your family will definitely want to rise, shine, and dine when they smell these rolls baking in the oven.
These muffins will become your most requested breakfast recipe. To make them even more delicious, just add this sweet drizzle
over them when they are warm: Stir together 1 cup powdered sugar and 1 1/2 Tbsp. lemon juice.
Easy as icebox pie, this party-pretty tart pairs the bright fresh flavors of lemon and orange with a crisp gingersnap crust.
It's just the right finish for a rich holiday meal, and freezes beautifully.
This cake-like bread is drizzled with a sweet citrus glaze, and then sprinkled with grated lemon rind tossed with granulated
Classic lemon squares are always a popular dessert at teas, luncheons, and showers. As an added bonus, you can make them
ahead and freeze for up to one month.
When making this tasty sherbet recipe, be careful not to remove any of the white pith underneath when grating the rind, or
your sherbet will taste bitter.
Try using this sweeter salsa as a topping for tacos or seafood. Soaking the onion in ice water takes away some of the sting.
Our delicate marmalade flavors are soft enough to spoon over—and soak deliciously into—hot biscuits. This recipe produces
a sweeter, less bitter marmalade than what's commonly sold.
This tiramisù is dressed to party in shot glasses. Be sure to use soft ladyfingers, found in the bakery or produce section.
Dress up traditional pound cake with a little lime zest and a homemade Key lime glaze for a deliciously tropical dessert.
We love the swirls of lemon curd in this cake, but it's also delicious without it.
This cupcake version of a chocolate-key lime pie is an ideal pick-up dessert for entertaining. Make a crumb crust with chocolate
wafers and top with a sweet cream cheese mixture flavored with fresh key lime juice.
Topping our tart are Florida-grown Ruby Red grapefruit and navel oranges and the brightest red grapefruit you can buy—the
Rio Star from Texas. You can make the dessert in either a rectangular or round tart pan.
These lemony bars are a great make-ahead treat. Use fresh orange juice and zest instead of lemon for a different flavor profile.
For a showstopping finish, top off this refreshing pie with a garnish of lime slices and lime zest curls.
Yes, these feather-light soufflés do look too good to eat. But don't let that stop you! Prep the lemon curd up to 2 weeks
ahead and you can serve these in just 30 minutes.
These party-perfect bite-size treats are easy to put together with frozen pastry shells and a four-ingredient cream filling.
Mix and match flavors using lemon, orange, and strawberry curds. Garnish with fresh mint leaves.
This indulgent recipe marries two delicious desserts: lemon bars and cheesecake. Using a dark springform pan ensures a golden
brown crust on this tart dessert recipe without having to bake before adding the filling. Garnish with Candied Lemon Slices.
These chilled, creamy pies are the dessert equivalent of a swimming hole--so refreshing you can't help but dive in.
Create an impressive stack of zesty lemon layers that's perfect for any casual gathering. Or frost the entire cake for a more
This recipe is based on a classic Southern favorite called 7UP Pound Cake, which was created in the 1950s when the soda company
suggested using its soft drink instead of other liquid in pound cake recipes. The result: one of the best, and simplest, cakes
you'll ever make.
This makes two gorgeous loaves for breakfast, tea, or coffee. Keep one, and share the other.
You'll use just a tad less than two sticks of butter to make these delicate little gems.
For quick cleanup and easy serving, line the bottom and sides of the pan with foil before adding the dough.
You'll need about six to eight tangerines for the two cups of juice in this recipe. Feel free to substitute any variety of
oranges or mandarins if you'd like.