279 lemon extract recipes

Cherry Cheesecake Tarts with Buttery Almond Pastry recipe

A buttery, moist and delicious cake, whoever has it will definitely give you a big "wow".

Butter-baked chicken breasts topped with a rich sherry and mushroom almond sauce with Worcestershire and a hint of almond extract. Elegant enough for company, served over rice.

Baked apricot rice pudding with a broiled brown sugar crust. Skim milk, egg substitute, and fresh apricots in a water bath make a creamy low-fat custard with a brulee-style finish.

A puffy, golden Dutch baby pancake with lemon zest and vanilla, topped with dark sweet cherries, sliced almonds, and powdered sugar. Dramatic enough to wow a brunch crowd, easy enough for a Tuesday morning.

A golden, billowy oven-puffed pancake with lemon zest and vanilla, crowned with sweet black cherries, sliced almonds, and a dusting of powdered sugar. Inn-worthy brunch in 40 minutes.

Cheesecake cookie bars with a buttery brown sugar shortbread crust, tangy cream cheese filling, and a crumbly streusel topping. Cut into squares for easy serving.

Microwave apricot-strawberry compote in white wine and cranberry juice with crystallized ginger and lemon zest. A no-sugar-added fruit dessert ready in minutes.

Coconut sheet cake soaked in lemon syrup with a drizzled cream cheese frosting. A Middle Eastern-inspired dessert with shredded coconut, lemon zest, and a sweet syrup that keeps it incredibly moist.

Coconut macaroons with crushed pineapple, toasted almonds, and sweetened condensed milk. Tropical, chewy drop cookies with a hint of lemon zest and almond extract.

Chewy Greek almond macaroons made with ground almonds, egg whites, and fragrant rosewater create gluten-free cookies dusted with powdered sugar.

Citrus lovers will like this refreshing crispy cookie from Jocelyn Moritz of Waukesha.

Crispy phyllo crust filled with tofu-apricot cream spiked with honey, topped with glazed canned apricots and optional chocolate drizzle.

Syrup-soaked semolina cake made with yogurt, toasted almonds, and butter, drenched in chilled lemon syrup while still hot. A beloved Middle Eastern dessert that serves 20.

Italian rum cake with three sponge layers soaked in cherry-rum syrup, filled with pastillera cream, and frosted with whipped cream and roasted almonds. A showstopper.

A rich, egg-laden yeast bread studded with raisins and scented with anise, lemon zest, and orange zest. Makes 4 fragrant loaves with a tender, golden crumb.