47 egg yolk lemon recipes

Linzer pastry dough with a full pound of butter, egg yolks, lemon zest, and vanilla. A rich, tender Austrian dough for jam-filled cookies, tarts, and meringue-topped pastries.

Lemon omelet-souffle bakes airy whipped egg whites right over a bubbling lemon-orange sauce. Light, citrusy and barely sweet, with a creamy center and a dollop of sour cream on the side.

A must on your Christmas cookie tray. Despite the lemony frosting, the cinnamon flavor comes through.

Lemon cloud dessert with a light baked soufflé top and chilled strawberry-mint compote. An elegant Easter or spring dinner-party dessert with bright citrus and fresh fruit.

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.

Passover cake is made with matzo meal. Moist and tasty!

Traditional Danish spandauer pastries with a smooth pot cheese filling, cherry preserves, and a glossy corn syrup glaze. Authentic Scandinavian baking at home.

Ebi kimizushi: elegant Japanese stuffed-prawn sushi, with butterflied vinegar-marinated prawns filled with a silky, seasoned golden egg-yolk paste. A refined, bite-sized appetizer.

Old-world warm beer soup spiced with cloves, cinnamon, and lemon zest, thickened with milk, flour, and egg yolk. A traditional European comfort drink-meets-soup.

A chilled Hungarian-style cherry soup made with Bing cherries, claret wine, cinnamon, and lemon, thickened with egg yolk. Served cold as an elegant starter or light meal.

Mimosa cake is a marbled angel food cake with lemon butter cream frosting. White meringue batter and golden egg yolk batter are spooned alternately into a tube pan for a two-toned, cloud-light sponge.

Lemon custard cake layers torn angel food cake with a fluffy lemon custard made from egg yolks, fresh lemon juice, and meringue, then chills until set. A no-bake showstopper.

Hot fresh strawberries au sabayon, briefly poached in lemon-vanilla syrup and blanketed in a frothy Marsala egg-yolk zabaglione. A French-Italian restaurant dessert that plates in minutes.

A fat-free marbled sponge cake with swirled vanilla white and lemon-yellow batters baked in a tube pan. Feather-light and elegant for any occasion.

A marbled angel food cake with swirled white and lemon-yellow batters, topped with a tangy lemon glaze. Light as air and gorgeous for spring.

Sabayon sauce made with egg yolks, red and white wine, sherry, and fresh citrus, spooned warm over strawberry ice cream sundaes. A French classic for entertaining.