These lovely pistachio shortbread cookies melt in your mouth and have a slight sandy, crumbly texture that's expected with shortbread. Ground pistachios add a touch of sophistication and a flavor boost. Once they're baked, the cookies are topped with a tangy lemon glaze and sprinkled with crunchy, vibrant pistachios.
This little one-tiered cake packs quite a punch. Freshly zested lemons, icing with clipped rosemary sprigs from the bushes in our yard, and the unexpected texture of cornmeal create a perfect, humble snacking cake.
Filled with fresh, tangy lemon and poppy seeds, these biscuits are perfect for the ushering in of spring. The poppy seeds add a little crunch, nuttiness, and a slight earthiness.
These lemon curd bars are so easy and quick, and the only tools required are your hands! Lavender is added to the crust and crumble to compliment the tang of citrus.
These ginger lemon bars are perfectly simple to make. The sweetness of the brown sugar is balanced by two forms of ginger (dried and crystallized) and lemon (both the zest and juice). As the days are getting shorter and the darkness is coming earlier, these are a cold weather comfort, but they're also light enough to enjoy year round.
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