New Zealand Woman’s Weekly’s 10 ways with lemon

We all love these classic cookies, but this lemon curd-inspired filling makes them utterly irresistible. Photography by: bauersyndication.com.au

You can either use our lemon filling or a commercial curd. Using good quality pre-rolled pastry also means the time to make this dessert is greatly reduced.

Amazing lemon shortbread from Warkworth’s Quince Cafe.

This deliciously zesty cake is great as a family dessert, or for entertaining on a summer night.

These little lemon and poppyseed cakes, with centres of cream cheese and lemon curd, are delightfully decadent and they stay fresh for days

These chewy, lemony biscuits are a fantastic treat on their own with a cup of tea. Sandwiching them together with mascarpone icing is just plain naughty, but is simply divine

Citrus tarts are a favourite with many, and my mum’s made her own version of Australian cook Stephanie Alexander’s tart recipe for years. It’s insanely silky and light as a feather.

When you’re avoiding gluten, pastry can be one of the things you miss, but the good news is that making shortcrust pastry using gluten free-flour is easy and gives great results. With the tangy lemon filling and meringue topping on these sweet pies, you’ll be in heaven!

This is one of those lemon yoghurt cakes that has it all – punchy flavour from the passionfruit and lemon, an incredible texture, and it keeps well. Nici Wickes’ lemon passionfruit cake is a winner

A common ingredient in Moroccan and some Middle Eastern cuisines, preserved lemons add a wonderfully complex citrus note to both sweet and savoury dishes. They can be expensive to buy, yet they’re so easy to make. Photography by Todd Eyre