A uniquely sweet trio of chestnut honey, candied lemon zest, and caramelized figs tops this lemony Corsican cheesecake ...

You'll often see candied lemon peels used as a garnish for a lemon-glazed pound cake or as a whimsical topper for boozy beverages. But, you can also use lemon peels to add a unique flavor and ...

Serve the cake simply and unadorned, along with a cup of coffee or tea, or dress it up with a dollop of whipped cream and/or candied lemon peel. If serving with whipped cream, reserve 1 to 2 ...

Cool completely. Serve plain or with whipped cream and/or candied lemon peel for decoration. To whip the cream, add 1 cup heavy cream to a mixing bowl fitted with a whisk attachment.

By Lynda Balslev, columnist | Bay Area News Group This olive oil cake heralds the spring season and warrants a place at your Passover or Easter table. It’s drenched with lemon, and it’s gluten ...

Cool completely. Serve as-is or with a dusting of powdered sugar and/or candied lemon peel. To store, wrap in plastic and store at room temperature for up to four days or freeze for up to one month.

The final step might be the most difficult of all because it requires waiting to eat the candied peels. The peels need to dry for 24 hours to get that slightly chewy yet crunchy texture.

Make the candied lemon peel Peel lemons avoiding the pith as much as possible. Chop lemon peel strips into 1/4-inch pieces. Juice lemons to yield 1/2 cup juice; set aside.

Cool completely. Serve plain or with whipped cream and/or candied lemon peel for decoration. To whip the cream, add 1 cup heavy cream to a mixing bowl fitted with a whisk attachment.