Egg recipe collection

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

Lemon curd coffee cake made from a buttery yeast dough rolled with tangy lemon curd filling, sliced into swirls, and baked with a walnut topping. A stunning brunch centerpiece.

Lemon fluff custard baked in a water bath with sour cream, rice, currants, and freshly grated nutmeg. An old-fashioned baked rice custard with a bright lemon twist.

Impossible tuna pie with bright lemon, garlic, and celery. Bisquick batter magically forms its own crust while baking for an easy one-bowl dinner.

Lemon Lassie cookies, a Christmas classic with cinnamon-molasses dough wrapped around a tangy lemon-coconut curd filling, then sliced into bars before baking.

Lemon pistachio quick bread with lemon-rubbed sugar, buttermilk, and chopped pistachios, soaked with a hot lemon syrup glaze while still warm from the oven.

Lemon poppyseed cake in a jar bakes lemon-poppyseed cake batter in pint canning jars, sealing on cooling for portable, giftable cakes with bright citrus flavor.

Lemon snow pudding with basil custard sauce: a cloud-light whipped gelatin dessert with bright lemon and a silky basil-infused crème anglaise poured over top. Elegant, old-school, and delicately refreshing.

A winner in Senior division of the 1953 Pillsbury bakeoff.

Southern lemon pecan fruitcake with candied pineapple and cherries. A lighter, brighter alternative to dark rum fruitcake, loaded with nuts and citrus.

Lemon-yogurt coffee cake baked in a bundt pan, with tangy yogurt for a tender crumb, plenty of fresh lemon, and whipped egg whites folded in for lightness. A bright, buttery cake for brunch or with tea.

When Christmas arrives, make sure your glass is full with this creamy drink that is full of holiday spirit!

Lincoln log cookies shaped from cocoa-chocolate chip dough into two-inch logs, then drizzled with white and chocolate icing stripes. A fun, chocolatey bake for kids and adults.

Lincolnshire plum bread, a traditional English yeasted fruit loaf with prunes, currants, golden raisins, cinnamon, and allspice. A buttery, spiced bread that slices beautifully for tea.

Olive oil and Sauternes cake with orange zest and whipped egg whites for a tender, airy crumb. A grown-up dessert cake that shows off two bold flavors without being heavy.

Buttery pound cake soaked in a homemade liqueur syrup. Choose your favorite spirit: rum, amaretto, hazelnut, orange, or raspberry. Stores up to 6 months frozen.