You can begin with a ratio of about ¼ of a cup of syrup per ½ cup of heavy whipping cream, but you might want to make adjustments based on how sweet or lemony your syrup ends up being.

It’s a lemon-lovers dream. Between a vibrant layer of sweet-tart lemon curd, two layers of lemon cream filling, and ladyfingers dipped in lemon syrup, this dessert is bursting with big, bright ...

Why turn on the oven? Combat summertime with easy no-bake desserts, like icebox cakes, popsicles, trifles, and ice cream pies ...

Jazz up your favorite drinks and dishes with a drizzle of fruity and sweet watermelon syrup. You can use it in more ways than ...

Don't toss those lemon peels after you've squeezed out all the juice. We've listed a number of uses for lemon peels, from ...

Here’s how to use every last bit of this popular citrus to bring some sunshine to your cakes, cookies, pies, tarts, and more. Christopher Testani Lemon is one of my favorite flavors. It’s ...

This treat features a chocolate cookie and peanut crust topped with ice cream and a thick layer of melted chocolate. You ...

We’re not saying this dessert is a replacement, ... While the cake is baking, make the lemon syrup. In a small pot, combine the honey, sugar, lemon juice, lemon zest, and water.

5 Ways You Can Use Lemon to Brighten Up Desserts. Squeeze the most flavor out of your lemons with these expert tips for using the zest and juice — plus lemon extract.