45 lemon liqueur recipes

Cafe Brulot, the classic New Orleans flambeed coffee with brandy, orange liqueur, cinnamon, cloves, and citrus. A dramatic Cajun after-dinner drink served in demitasse cups.

Artillery Punch - a historic large-batch party punch with rye whiskey, Jamaican rum, brandy, red wine, Benedictine, strong black tea, and citrus. Makes 25-30 cups, handle with care.

Classic champagne punch with white wine, champagne, fresh lemon juice, grated pineapple, orange liqueur, and soda water. A big-batch party punch bowl recipe for weddings, showers, and celebrations.

Fresh pear halves filled with raspberry liqueur cream cheese, topped with crushed pistachios and mint. An elegant no-cook appetizer or light dessert ready in 15 minutes.

Anise biscotti (mandel bread) with lemon zest, anisette liqueur, and star anise baked twice for a crisp, crunchy dunk-worthy cookie. An Italian-Jewish crossover recipe with optional hazelnuts or sliced almonds.

Classic red wine sangria with brandy, triple sec, frozen lemonade, orange juice, and ginger ale for fizz. Mix, chill, and serve for an easy party pitcher.

Crunchy Italian biscotti loaded with hazelnuts, lemon zest, sambuca, and rum. Twice-baked for that signature snap, these tozzetti are built for dunking in espresso or a glass of vin santo.

Frozen tortoni with cream cheese, Amaretto, whipped cream, and crushed peanut brittle in foil cups. An elegant Italian-style frozen dessert with no ice cream maker needed.

Snake cocktail king muddles fresh ginger and brown sugar with vodka, chile vodka, lemon, and orange liqueur. A spicy-citrus shaker drink with real heat from infused vodka.

Pretty in Pink blended cocktail with sweet and sour, cranberry juice, lime, simple syrup, and orange liqueur. A tart, fruity pink drink served in a sugar-rimmed glass with a lemon wheel.

Tiramisu made with mascarpone blended with cottage cheese for a lighter, less heavy filling. Coffee-soaked ladyfingers, a cloud of whipped egg whites, and a dusting of cocoa, with no baking required.

Creamy, rich and delicious frozen peach souffle is served with lemony raspberry sauce. They are an absolutely tasty pairing, especially in a hot summer day!

This recipe makes double the amout of cake needed, so you'll be able to freeze the extra cake to have on hand when you want to make an encore of these fabulous flavors.

This cheesecake is different from the classic rich cheesecake, it is much lighter, and the ricotta cheese gives the creamy and light taste, the zests from the oranges and lemons make the cheesecake taste so refreshing.

Canned peach halves soaked in a warm Kahlua syrup with brown sugar, cinnamon sticks, tarragon vinegar, and citrus zest. An elegant no-bake condiment or dessert topping.

Meringues aux noix: light, low-calorie nut meringue cookies with chopped hazelnuts, honey, and amaretto. Crisp, airy French-style cookies that crackle and dissolve.