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Bring the pastry shop home with lemon curd: a luscious yet simple filling. Plus variations for grapefruit, lime and clementine curd

Sunshine yellow, lime green, hot pink—citrus season brings a blast of summer colour to our kitchen in the middle of winter, and we couldn't be happier it's finally here.

These desserts are true holiday crowd pleasers.

Simple lemon cupcakes topped with tangy, easy three-ingredient cream cheese icing are a fresh, summery treat.

How to extend the all-too-short rhubarb season? Make curd! This genius idea was inspired by lemon curd – just sub in rhubarb. Spread it on pancakes, spoon it into little meringues, fold it into whipped cream – or just eat it from the jar.

From triple chocolate to lemon and blueberry, there's a creamy, scrumptious cheesecake here to suit every taste.

Instructions Homemade paneer variations: Soy Sauce: Add 1/3 cup soy sauce, 2 tsp toasted sesame seeds and 1 tsp dark sesame oil to...

Crisp on the outside and soft on the inside, pavlova is a naturally gluten-free treat. In this version, meringue serves as the perfect canvas for a tart and floral curd, made from the popular Filipino citrus. —Jannell Lo

From squares to cheesecake, trifle and cookies, we've got citrus sweet tooth covered.

Tart lime curd and buttery pistachios add a pale green contrast to rosy strawberries and the pairing is reminiscent of those strawberry-kiwi-flavoured treats you enjoyed as a kid. Take the shortcut with store-bought angel food cake; this trifle is full of other homemade elements.

10-minute gourmet: Five ways to use this simple yet luscious filling and three tangy curd variations

Ripe strawberries—and their short shelf life—remind us to seize joy when we can. And what better way than with dessert?

Here are great ideas for an elegant meal, from a traditional prime rib roast to za'atar roasted salmon.

Got extra milk? Then you've got ricotta.