279 lemon extract recipes

Middle Eastern semolina cake soaked in citrus syrup and topped with toasted almonds. This yogurt-based dessert bakes up golden with a tender, moist crumb that pairs beautifully with tea.

No-bake frozen fruitcake salad with sour cream, whipped topping, candied cherries, pineapple, bananas, and pecans. A retro holiday dessert that freezes into a creamy, fruity slice.

Quick sticky rolls made with crescent dough, nutmeg-sugar filling, and almond-lemon topping. Ready in 25 minutes with sweet almond glaze drizzled over warm rolls.

Fruit bar dough: a chill-and-rest whole wheat cookie dough that pairs with any fruit filling. The hearty, wheat-germ-boosted base for homemade fruit-filled bar cookies.

This sorbet, based simply on commercially canned pears, can be enhanced with the flavor of eau-de-vie de poire (pear liqueur) or, if preferred, with fresh lemon juice.

Light upside-down cake with canned apricot halves on the bottom, topped with a sponge-like batter made from separated eggs and bread crumbs.

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.

Rich chocolate brownies topped with a lemon-chocolate frosting loaded with chopped pecans. The lemon juice in the frosting adds a bright, unexpected twist to fudgy brownies.

A creamy tofu-based cheesecake loaded with almond flavor from almond meal, almond extract, and a crown of slivered almonds on a graham cracker crust. Blend, pour, bake. No dairy, no eggs, no stress.

Rich flourless chocolate cake laced with Grand Marnier orange liqueur, baked low and slow until dense, fudgy, and utterly silky. Just chocolate, butter, eggs, and a splash of citrus elegance. Dust with powdered sugar and serve with billowy whipped cream.

Silky tofu blended with brown sugar, vanilla, and lemon juice, poured into a graham cracker crust and baked until set. A no-fuss vegan cheesecake that's creamy, lightly sweet, and ready in one hour with zero dairy.

Marbled strawberry mousse swirls fresh berry puree with airy whipped cream and egg whites for a stunning two-tone dessert that rises proudly above the rim of a souffle dish.

Very tasty pies, I used fresh cherries, still so great.

Lemon anise biscotti with fresh lemon zest and star anise, twice-baked until crisp and golden. A crunchy Italian cookie that stores for a month and pairs beautifully with espresso.

Melomakarona are traditional Greek honey cookies made with orange juice, olive oil, and butter, filled with a walnut-cinnamon mixture and dipped in warm honey syrup.

Fruit sponge whips gelatin-set sour milk with crushed fruit and beaten egg white into a light, mousse-like vintage dessert. Old-fashioned chilled treat with cloud-soft texture.