445 egg yolk lemon recipes

No-bake lemon-ginger cheesecake with a gingersnap and vanilla wafer crust, gelatin-set cream cheese filling, and lemon curd swirl. Bright citrus and warm ginger in every slice.

New England-style individual lobster pie with sherry cream sauce, egg yolk custard, and a buttery cracker-Parmesan crumb topping. Baked low and slow for a rich, elegant finish.

A scrumptious cake that has a rich and delicious lemon filling that's perfect for a light dessert.

Broiled lobster stuffed with a creamy crabmeat filling in a butter-roux sauce with Worcestershire and pimentos. A classic New England surf-and-surf showpiece.

French pear tart with almond frangipane, kirsch-soaked apricot glaze, and vanilla-poached pears. Crushed macaroons fold into the pastry cream for chewy depth, finished with green pistachios.

Best of class senior contest--1950 Pillsbury Cookoff. This is a simple cake that looks fancy.

Rolled sole fillets stuffed with spinach-nutmeg mousse and a whole shrimp, baked in white wine, then draped in a mushroom cream sauce. Dinner party elegance at its finest.

Italian-style cheesecake with cream cheese and sieved cottage cheese, flavored with espresso and amaretto, baked in a lemon shortcrust shell with a lattice top.

Apple raisin meringue pie with a soft cooked apple-raisin custard filling and fluffy lemon-scented meringue topping. Old-fashioned alternative to classic apple pie.

Kopenhai is a Greek almond torte with an orange-scented shortbread base, fluffy ground-almond souffle filling, crackly phyllo top, and a fragrant lemon-cinnamon syrup soaked through every diamond slice.

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.

McCall's legendary No-Bake Strawberry Cheesecake, straight from their iconic Cooking School recipe card No. 23!

No-bake mango cheesecake whipped up in a blender with coconut graham crust, tangy sour cream, and lush mango pulp. A tropical dessert that sets in the fridge, no oven required!

Eingemachtes Kalbsfleisch, traditional German veal in a creamy lemon-and-egg-yolk-thickened gravy. A classic Swabian comfort dish served over potato dumplings or pasta.

Flaky pastry turnovers filled with cinnamon apples and served with silky vanilla custard sauce for an elegant British-inspired dessert.

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.