Creamy, tangy lemon curd is used in many of these lemon desserts, but it can also be a dessert in and of itself. Just serve it up over a scoop of vanilla ice cream or with a bowl of fresh berries.

Make the curd: Put butter, lemon zest, lemon juice and sugar in a heavy saucepan over medium heat. Cook until butter is melted and mixture is hot, 4 to 5 minutes.

Stewart's take on classic lemon curd is so much easier to make than the traditional version. And it will become your new go-to sweet treat.

Beat the egg yolks with the sugar and the salt until they’re smooth and pale lemon yellow. Gradually add the 1/4 cup of matzo meal, the lemon zest and lemon juice. Fold in the pecans.