| CURD | Dessert spread or topping often made with citrus fruit (4) |
| MARMALADE | Preserve made with citrus fruits (9) |
| SOUR | Adjective for the sharp biting taste of crab-apples, lemons or figurative grapes; or, an acidic cocktail of gin or whisky, swizzled with citrus juice (4) |
| PINE | A fragrant evergreen conifer with woody cones sometimes used as Christmas decorations or placed in seasonal potpourri with citrus slices and cinnamon quills (4) |
| BALM | Perennial herb with citrus scent - Melissa officinalis (5,4) |
| PATE | Word for a pie originally, later a savoury spread or mousse of forcemeat, herbs, seasoning etc (4) |
| ANNE | Lacemaking queen for whom an orangery was built in Kensington Gardens, where she is commemorated with citrus-scented scones today (4) |
| MAYO | Sandwich spread or clinic name |
| LEMONSOLE | Fish served with citrus fruit only (5,4) |
| KEYLIMEPIE | Florida dessert with citrus fruit |
| BITTERLEMON | Drink made with citrus juice and tonic water |
| ORANGINA | Carbonated drink made with citrus juice |
| LEMONSNAP | Buttery cookie made with citrus zest |
| LEMONTEA | Brew taken with citrus fruit rather than milk (5,3) |
| PUMELO | Lift up melon, almost, to compare with citrus fruit (6) |
| LIMERICKEY | Fizzy mocktail made with citrus |
| ICING | Frosting, glace or other such naturally white sugary sweet glaze or topping named for its resemblance to frozen water; or, alluding to its enhancement of a cake, a word for a bonus or unexpected extra |
| CANAPE | A small pastry with a savoury topping, often served with drinks at receptions or formal parties (6) |
| SOURCES | Word, homophonous with a term for flavourful culinary dressings, relishes or toppings, for fountainheads, risings or springs, thus beginnings or places of origin (7) |
| LEMONCURD | Daily in France, tailless dog's eaten dessert spread (5,4) |
