Dessert Recipes

Passover sponge cake roll made with potato starch and matzo meal, filled with fresh strawberries, kiwi, and non-dairy whipped topping. Kosher for Pesach.

Light, airy no-bake cheesecake made with blended cottage cheese, gelatin, and bright lemon, crowned with tangy lemon curd topping for a refreshing make-ahead dessert.

Elegant apple dessert bars with flaky pastry base, apricot jam layer, and Brazil nut-raisin topping served warm with whipped cream for special occasions.

Apple dessert bars with a buttery shortbread crust, cinnamon-lemon apple layer, and a rich coconut-nut custard topping that bakes into chewy squares.

A rich and decadent cake made with delicious granny smith apples and sliced almonds.

Fluffy vanilla meringue tops a tangy lemon-spiked applesauce custard for a light, elegant dessert that's equally good hot or cold.

Layers of buttery shredded kadayif dough sandwich rich cream filling, then get soaked with lemon syrup for this indulgent Middle Eastern dessert.

A no-bake cream cheese pie layered with sliced bananas and mandarin oranges in a graham cracker crust. Made with sweetened condensed milk and chilled until set. Just 15 minutes of hands-on work.

Cream cheese cookie bars with a buttery brown sugar walnut crumble crust and tangy cheesecake filling. Easy to bake, cut into squares, and best served chilled.

Cream cheese and cottage cheese cheesecake on a pecan graham cracker crust, topped with a homemade blueberry glaze. Slow-cooled in the oven for a crack-free finish.

Fresh raspberry pie where most of the berries stay uncooked, suspended in a glossy cooked raspberry glaze in a baked crust. Bright, fresh, and barely-cooked, finished with sweetened whipped cream.

Lemon blossom pie with tall and tender meringue: a classic Southern-style bright lemon curd filling in a flaky baked pie shell, crowned with a sky-high, cloud-soft meringue that slices clean without weeping.

Lemon coriander crescent cookies: buttery, powder-dusted shortbread scented with ground coriander and bright lemon zest. An unexpected spice pairing for the holiday cookie tin.

Lemon filling for cakes with egg yolks, fresh lemon juice, zest, and butter. A tangy, silky curd that spreads between layers. Stovetop or microwave method included.

Lemon icebox cookies with cornmeal and cardamom, sliced from a chilled log and baked golden, finished with tart lemon icing and chopped pistachios. Makes 6 dozen.

Low fat lemon pudding cake separates as it bakes into a tender sponge top and silky lemon-curd bottom. Light dessert with skim milk and only one tablespoon of fat.