485 cream tartar recipes

Coconut cream pie doubles down with cream of coconut in the custard and toasted flaked coconut folded throughout, topped with a billowy meringue for that classic diner-style finish.

Key lime pie from the Pierhouse in the Florida Keys, a custardy filling of sweetened condensed milk, egg yolks and tart key lime juice in a graham cracker crust. Finished with a reduced lime syrup glaze.

A frozen chocolate mousse loaf made with melted Milky Way candy bars, semi-sweet and unsweetened chocolate, Italian meringue, and whipped cream. A make-ahead dessert that slices like ice cream cake.

White chocolate cheesecake with an almond-oat-graham cracker crust. Whipped egg whites folded in create an airy, cloud-like texture. Slow-cooled to prevent cracking.

French meringue strips with a buttery shortbread base topped with vanilla meringue, cinnamon sugar, and chopped almonds. Elegant bar cookies that yield 8 dozen.

Old-fashioned chocolate cream pie with a silky stovetop cocoa custard and a high-piled toasted meringue. The Sunday-supper dessert dads have been requesting since the 1950s.

Sour cream raisin pie folds plump cooked raisins into a tangy sour cream custard, finished with a cloud of toasted meringue. An old-school Midwest classic that turns a simple pantry into a showstopper.

Pineapple sour cream pie on a graham crust with a tangy pineapple-sour cream filling thickened with egg yolks and crowned with toasted meringue. Tropical, tart, and old-fashioned in the best way.

Light snickerdoodles made with margarine, skim milk, and egg whites for less fat than traditional recipes. Rolled in cinnamon sugar with that classic cream of tartar tang.

Old-fashioned boiled fruit cake loaded with raisins, figs, and warm spices. The boiling method creates an incredibly moist crumb that stays fresh for days. Serves 12.

Airy chiffon cake studded with coconut and orange zest. Light as a cloud with tropical flavor baked right in, no frosting needed.

Macaroni cheese puffs with whipped egg whites folded into a cheesy macaroni base for a light, soufflé-style bake. A retro casserole with pimiento and American cheese that puffs up golden.

Three-layer moist chocolate cake with whipped egg whites folded into the batter for an airy crumb. Filled and frosted with mocha frosting for a classic from-scratch celebration cake.

Lemon meringue pie from cooking school is the textbook version with a hand-rolled crust, cornstarch-and-flour curd, and a stable French meringue sealed to the crust. Detailed technique guarantees no weeping.

Chocolate meringue pie with a silky cooked custard filling and a billowy sweetened meringue topping baked golden. The diner-counter classic done from scratch with unsweetened chocolate for that unmistakable old-fashioned cocoa flavor.

A masterchef-level dessert: espresso chocolate mousse over creme anglaise, served in flowerpot dishes and topped with handmade chocolate flowers.