142 egg yolk lemon recipes

Parmesan dressing with anchovies, egg yolk, Dijon mustard, red wine vinegar, and Worcestershire. A rich, Caesar-style emulsion blended thick in 5 minutes. Bold umami flavor.

Cream cheese snowflake cookies with lemon zest, topped with powdered sugar icing and edible glitter. Delicate, buttery Christmas cutout cookies that sparkle.

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.

Haroset cake with zabaglione sauce turns the Passover walnut-apple-wine condiment into a flourless springform cake, served warm with a whisked Italian wine custard.

French blueberry tart with a flaky homemade pate brisee and a filling of cooked and fresh blueberries. A classic summer tart served with whipped cream or creme fraiche.

A show-stopping rhubarb tart in an almond pastry shell, served with fresh strawberry-kirsch sauce and homemade cinnamon ice cream. Three components, one unforgettable spring dessert.

Gluten-free banana bread made with rice flour, potato starch, and unflavored gelatin for structure. Folded egg whites keep it light and tender.

An elegant German zucchini cake with coconut, candied cherries, rum, and lemon, lightened with whipped egg whites and finished in a glossy chocolate glaze. Baked in a traditional Rehruecken mold for a stunning presentation.

Sea bass fillets braised in apple cider with tarragon, morel mushrooms, and shallots, served over an egg yolk sabayon with roasted tomatoes and apple slices.

A juicy and scrumptious apple pie that tastes wonderful with any fruit topping or with the traditional whipped cream.

Perfect for a crowd, this refreshing dessert can be made up to 2 days ahead.

For as far as I can remember my Aunt made this custard filled cake that has what seemed like 100's of layers. Unbelievably good.

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 co-winner in the filled-cookie category from Dorothy O'Neill of Whitefish Bay makes a delicate, crispy cookie. Dipping in chocolate and nuts adds flavor and texture.

Although this dessert is called a cake, the consistency is more similar to that of a pie.