Dessert Recipes

Frozen lemon pie with a snappy ginger crumb crust, filled with sweetened cream, fresh lemon juice, and zest, then frozen until scoopable. No-bake, no eggs, no custard cooking.

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.

Golden fruitcake with dried apricots, raisins, candied cherries, orange peel, citron, and shaved almonds in a light cake flour batter. Baked low and slow for 4 gorgeous holiday loaves.

Hazelnut melting moments with ground filberts, lemon zest, and a pool of melted chocolate in the center. A delicate thumbprint cookie dusted with powdered sugar.

Irish whiskey cake with raisins soaked overnight in Jameson, brown sugar, and a lemon glaze dripping down the sides. Traditional St. Patrick's Day cake with a warming whiskey-soaked crumb.

Lemon cheesecake with vanilla sugar, fresh lemon zest, and a graham cracker crust. Light and airy from folded egg whites, finished with a sour cream topping.

Lemon dream pie sweetened with honey instead of sugar, with a silky lemon curd filling in a flaky shell topped with whipped cream. A refined, no-bake lemon pie with bright citrus flavor.

Lemon feather cakes - airy lemon pancakes made with sour cream, beaten egg whites, and fresh lemon zest. Served with warm blueberry sauce and whipped cream for a weekend brunch worth waking up for.

Lemon cayenne cookie press cookies with bright lemon zest and a spicy kick from cayenne pepper. Buttery, crisp, and sweet-heat in every bite.

Lemon spritz cookies made with lemon juice, zest, and powdered sugar. Egg-free, dairy-free pressed cookies with a bright citrus flavor and tender crumb.

Frozen lemon torte with a cookie crumb crust, a tangy lemon mousse filling, and a bright raspberry sauce. A no-bake dessert that slices cleanly straight from the freezer.

Lemon-pineapple delight folds prepared lemon pie filling, drained crushed pineapple, and whipped topping into a frozen pie set in a vanilla wafer crust. Tropical no-bake summer dessert.

Low-fat lemon poppy seed bran pound cake with oat bran, non-fat lemon yogurt, and egg whites. The classic bright lemon-poppy flavor with a tender bundt crumb and a tangy lemon glaze.

Passover sponge cake with pineapple juice concentrate, almonds, lemon and orange zest, made with potato starch and cake meal. Light, airy, and flour-free.

Anise-scented raisin biscotti with walnuts, lemon zest, and orange zest. Butter-based dough double-baked until crisp. A traditional Italian dunking cookie with citrus and spice.

Rhubarb pie sweetened with both granulated sugar and honey, brightened with lemon zest, and tinted rosy with red food coloring. A double-crust spring pie with floral honey notes against tart rhubarb.