1,661 6 egg yolk recipes

Favourite lime meringue pie features a tangy stovetop lime curd and a stabilized cooked-cornstarch meringue that resists weeping and shrinking. The reliable upgrade over classic lemon meringue.

Strawberry lemon trifle with homemade genoise cake, lemon curd cream filling, kirsch-strawberry syrup, toasted almonds, and piped whipped cream. A showpiece French-style layered dessert.

Strawberry lemon trifle layered with homemade genoise cake, lemon curd filling, kirsch-soaked strawberries, toasted almonds, and whipped cream.

This creamy and smooth cocoa orange mousse pie satisfies your palate without giving you too many calories by using nonfat ricotta cheese and whipped topping.

Mock crab roe is a clever Chinese dish of steamed white fish mixed with egg yolks and scallions, then fried into golden nuggets. Served with soy-vinegar dip.

Pecan smoked chicken breast plated with peach-strawberry tequila salsa and maple Monterey Jack spoon bread, finished with a balsamic lime reduction. A Southern-Southwest fusion entree with real restaurant polish.

Dense, buttery sweet potato pound cake with sour cream and warm spices, served with a vanilla bean-cinnamon custard sauce and praline ice cream. This is dinner party dessert that earns a standing ovation.

The tartness of the lemons is great with the sweet crust and meringue topping. Perfect in summer.

A layered Snickers pie with a graham cracker crust, fudge brownie layer loaded with chopped candy bars, and a creamy vanilla cream cheese topping with milk chocolate.

A Swiss showstopper: fresh plums caramelized in red wine, kirsch, and honey with pine nuts and pistachios, topped with homemade cinnamon ice cream. Serve warm or cold.

Jumbo pasta shells stuffed with ricotta, prosciutto, Parmesan, and fresh basil, baked in a garlic-anchovy cream sauce. An Italian dinner party dish in 45 minutes.

Glazed apple tart with homemade shortcrust pastry, Granny Smith apples, cinnamon, nutmeg, and a warm apricot jam glaze. A French-style upside-down tart baked golden.

Scallops and mussels with Dijon mustard vinaigrette, served over al dente asparagus on a bed of Boston lettuce. Lemon-marinated bay scallops and steamed mussels in a herb-rich dressing.

Chocolate cherry pie with a rum-spiked chocolate custard filling, quartered maraschino cherries, and whipped cream folded in. Topped with sweetened cream and grated chocolate.

Blue crab cakes bound with ground water crackers and sauteed golden in butter, served with a homemade cayenne mayonnaise made with roasted red pepper, anchovies, and capers.

Lemon chocolate bars with a cocoa shortbread base, silky lemon curd middle, and bittersweet orange ganache on top. Three layers of contrasting flavor in every rich bite.