Lemon

While the meringue topping of this pretty tart is light, the lemon, orange and lime custard filling has an appealing richness.

Small fish, such as a small trout, can be grilled whole without splitting. A larger, thick fish should be split.

This salad is prepared in the French style known as à la grecque, in which vegetables are cooked in a lemon and olive-oil marinade (often infused with coriander and pepper) and then served cold. Active time: 30 min Start to finish: 1 3/4 hr

This recipe is from chef Matthew Moran of Moran's Restaurant and Cafe in Sydney. He recommends when buying the beef, choose thick sirloin steaks, grain-fed preferably, and that they be brought to room temperature before cooking.

Dill is the secret seasoning in this hearty stew. Serve it with lots of bread.

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less but requires additional unattended time.

Active time: 30 min Start to finish: 1 hr

Brandysnaps are popular in Scotland, and lemon curd is a British fixture. Here is a double treat of lemon curd: Some goes into the ice cream; the rest is offered as a sauce.

In this classic vegetable preparation, the cooking liquid is used to make the velvety sauce. The dish is normally served at room temperature, but it's equally good warm.

This takeoff on key lime pie, made with lemons and a vanilla cookie crust, is deliciously tangy and refreshing. In the nineteenth century, fresh milk would not keep long without refrigeration, so Florida cooks used sweetened condensed milk in their key lime pies.

Can be prepared in 45 minutes or less.

The name, literally translated as "cats' tongues," refers to the shape of these cookies.

A great accompaniment to baked fish or sausage calzones.

If you don't have fresh salmon, canned salmon is a perfectly fine stand-in.