279 lemon extract recipes

Classic Italian fruit tart with a lemon-scented shortcrust, silky crema pasticcera, seasonal fresh fruit, and an apricot glaze. A pasticceria showpiece you can make at home.

Fudgy chocolate chip cookies with melted chocolate in the dough plus extra chips and walnuts throughout. A quick-soured milk trick adds tang and tenderness to a dense, brownie-like cookie.

Apple streusel squares with a buttery shortbread crust, cinnamon-raisin sauteed apples, and a pecan-brown sugar crumble topping. Three layers of fall flavor in every bar.

Wholesome chocolate zucchini bread made with whole wheat flour, oats, and yogurt for a moist, lighter loaf. Shredded zucchini keeps it tender while bittersweet chocolate and walnuts make it taste like a treat.

Low-cal pineapple cheese pie blends low-fat cottage cheese with crushed pineapple and gelatin, baked over a wheat germ base. A high-protein, sugar-free dessert with crustless cheesecake vibes.

Tender white layer cake stuffed with citrusy orange-coconut filling and crowned with fluffy boiled frosting. A Southern classic that's pure sunshine on a plate.

German-style honey spice bars with cinnamon, allspice, cloves, ground almonds, and lemon zest, finished with a rum-almond glaze. These keep for weeks in a sealed container, making them ideal holiday baking.

Tender banana sheet cake rolled around sweetened whipped cream, topped with glazed raspberries. An elegant dessert that looks impressive but uses simple ingredients.

Low-cal pineapple cheese pie blends low-fat cottage cheese, crushed pineapple, and gelatin into a crustless baked cheesecake-style pie sweetened with sugar substitute. A diabetic-friendly dessert.

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

Low-fat marbled pumpkin cheesecake swirls spiced pumpkin into a creamy vanilla filling over a gingersnap crust. Pureed cottage cheese keeps it light while a water bath gives a silky, crack-free top.

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.

Walnut cake with a whisper of fresh rosemary, served with berries and a lighter vanilla cream made from drained yogurt and whipped cream. A tender Bundt cake that's unexpectedly savory-sweet.

Fat-free pineapple upside down cake delivers all the caramelized fruit and tender crumb of the classic without butter or oil. Egg whites and corn syrup do the work, no compromise on flavor.

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.

Iced coffee cream with spiced coffee, brown sugar, vanilla ice cream, and whipping cream. Flavored with cinnamon and mixed spice, topped with cocoa powder and grated chocolate.