Dessert Recipes

Blushing grapefruit marmalade turns ruby red grapefruit and lemon into a pink-blush preserve with bittersweet citrus depth. A traditional small-batch marmalade with liquid pectin set.

Raspberry mousse folds Italian meringue made with hot sugar syrup into whipped cream and seedless raspberry purée for an airy, intensely fruity dessert. Served with extra raspberry sauce drizzled over the top.

Lemon Danish dandies are delicate butter cookies made with sieved hard-boiled eggs, lemon zest, and a whole blanched almond pressed into each one. Brushed with corn syrup for a glossy finish.

Homemade blueberry marmalade with real orange and lemon slices. This small-batch canning recipe yields 9 half-pint jars of jewel-toned spread that's half jam, half citrus marmalade.

A rustic blueberry pie baked right in a cast-iron skillet with a golden pastry lid and no bottom crust. Just 5 ingredients and 30 minutes from stove to table.

Classic gugelhupf is a yeasted Austrian bundt cake studded with raisins, ground almonds, and lemon zest. Soft, slightly sweet, and built for coffee and an afternoon visit.

Fruit compotes are a typical dessert for a Sabbath meat meal.

Old-fashioned honey-sweetened oatmeal sandwich cookies filled with a homemade raisin, orange, and lemon fruit filling. A nostalgic farmhouse recipe that yields 4 dozen.

Layered Austrian bar cookies with a buttery shortcrust, apricot preserves, a fluffy pecan meringue filling, and a lattice top. Old-world baking at its finest.

Green tomato pie with sliced unripe tomatoes layered with sugar, lemon, and allspice under a lattice crust. The Southern end-of-summer dessert that transforms unripe tomatoes from the garden.

Lemon cream cheese pie with a homemade lemon curd folded into sweetened condensed milk, cream cheese, and lemon pudding. Tangy, creamy, and no-bake filling.

Festive lebkuchen cookies made with honey, brown sugar, allspice, and lemon. A traditional German Christmas cookie decorated with white icing.

Oven-baked fruit compote of dried apricots, apples, peaches, and raisins slow-cooked with honey, fresh lemon, and orange slices. Serve warm or chilled as a naturally sweet dessert.

British-style lemon drizzle cake with a crunchy sugar and fresh lemon juice topping. A simple one-bowl sponge baked in a round tin with bright citrus flavor.

Mom's lemon sponge pie separates as it bakes into a tangy lemon custard layer below and a fluffy cake-like sponge on top. A heritage two-layer pie made with one filling.

Lemon icebox cookies made with fresh lemon juice and zest, shaped into logs and chilled overnight before slicing and baking. A crisp, buttery slice-and-bake cookie with bright citrus flavor.