From Better Homes and Gardens

For best results, use fresh-squeezed lemon juice in this puckery-sweet drink recipe. Be sure to try the peachy version too.

Lemonade

From Better Homes and Gardens

This classic pie has been a well-loved favorite for generations.

Lemon Meringue Pie

From Tyler Florence

Rotisserie Chicken with Lemon, Garlic and Fresh Bay Leaves

From Better Homes and Gardens

A favorite among kids and adults, there's nothing more refreshing on a hot afternoon than a glass of strawberry lemonade. Try the make-ahead recipe directions to prepare for potlucks and barbecues.

Strawberry Lemonade

From Tyler Florence

Lemon Roasted Fingerling Potatoes

From Fine Cooking Magazine

These squares need to set up in the refrigerator, so allow at least 5 hours of chilling time before you serve (or pack) them. You can substitute lower-fat cream cheese for regular, if you like. The cheesecake itself will be slightly less creamy but still fabulous.

Lemon Cheesecake Squares

From Fine Cooking Magazine

Taste the pudding while it's still hot. If it's too tart for you, whisk in a tablespoon or so of granulated sugar, but remember that chilling mutes flavors.

Silky Lemon Pudding

From Better Homes and Gardens

Let this berry-topped lemon-custard tart star at a luncheon or shower.

Berry Lemon Tart

From Fine Cooking Magazine

I'm a total ginger lover, but if you're not, feel free to leave it out of these bars--you'll still get a luscious, tart and tangy, sweet lemon bar. To cut the neatest squares, use a flat metal spatula or a bench scraper and cut straight down.

Gingered Lemon Bars

From Better Homes and Gardens

Edible flowers make these sugar cookies perfect for gift giving.

Lemon Rose Cookies

From Pepperidge Farm Puff Pastry

Yes, they're sophisticated, but surprisingly easy to make...adding a hint of thyme to the sweet lemon filling makes these cream puffs absolutely divine!

Lemon Thyme Cream Puffs

From Pepperidge Farm Puff Pastry

Save room for dessert! These luscious lemon tarts, served in puff pastry shells, are elegant, delectable and surprisingly easy to make.

Lemon Meringue Tarts

From Betty Crocker

Prize-Winning Recipe 2007! Luscious layers of sugar cookie, raspberry jam and dreamy lemon cream cheese are the big temptations in this bar.

Lemon Linzer Bars

From Campbell's

Here's a refreshing, easy-to-make side dish that's great for the holidays but easy enough for everyday. You'll love the crunch of the French fried onion topping.

Lemon Herb Broccoli Casserole

From Better Homes and Gardens

This basil, garlic, and mayonnaise sandwich spread is extraordinary on leftover roast beef or roast turkey sandwiches.

Basil Dipping Sauce

From Pepperidge Farm Puff Pastry

A chocolate-coated puff pastry crust is filled with homemade lemon curd and topped with fresh raspberries for a dessert that will make your guests rave!

Lemon Raspberry Tart

From Pepperidge Farm Puff Pastry

Puff pastry shells are served with a creamy lemon filling and wine poached fruit to make a sophisticated and scrumptious dessert.

Prosecco-Poached Fruit Tarts with Lemon Cream

From Better Homes and Gardens

Frozen puff pastry sheets make these bite-size desserts easy to prepare.

White Chocolate and Lemon Filled Pastries

From Pepperidge Farm Puff Pastry

This mouthwatering dessert features triangles of Pepperidge Farm® Puff Pastry filled with lemon cured, fresh raspberries and melted marshmallows, topped with another pastry triangle and drizzled with melted chocolate.

Lemon Raspberry S'mores

From Better Homes and Gardens

Try this light and airy pie recipe for Thanksgiving or Christmas.

Lemon Sponge Pie

From Fine Cooking Magazine

A staple of the Moroccan kitchen, preserved lemons have a soft, silky-smooth texture and a salty, pickled taste. The only hard thing about making them is waiting for them to cure, which takes about four weeks. But they're worth it. I make these in a wide-mouthed glass jar that has a glass lid. This way, it's easy to pack the lemons into the jar and no metal comes in contact with the lemon juice and salt. Use the preserved lemons in, or see the Serving Suggestions, below.

Spiced Preserved Lemons

From Better Homes and Gardens

Flavored sugars have long been one way to stretch out the life of an herb garden. In this recipe, verbena, also called lemon verbena, infuses the sugar with a pleasantly herbaceous lemon-like flavor.

Vanilla Bean-Verbena Sugar

From Better Homes and Gardens

For a Christmas party crowd, serve this low-calorie beverage.

Citrus-Raspberry Cooler

From Better Homes and Gardens

Serve these individual cups at a spring party or when entertaining.

Good Thyme Lemon Cups

From Food & Wine

"I add lemon confit to so many dishes -- from broiled fish to pork and beans," says Eric Ripert of New York City's Le Bernardin. He blends his lemon confit with butter to add a pleasantly pungent flavor to broiled snapper. Before broiling, he dots some of the lemon butter on the fish, then serves more lemon butter on the side. Lemon confit can be refrigerated for several months, but if you don't want to make your own, jarred Moroccan preserved lemons are a fine substitute.

Lemon Confit