Dessert Recipes

Crispy lemon oatmeal cookies made with egg whites, brown sugar, and rice cereal for extra crunch. No butter, no yolks. A lighter, citrus-bright cookie.

Whole wheat biscotti with toasted walnuts and hazelnuts twice-bake into crisp, lemon-zest-scented cookies for dunking. Lower-sugar Italian cookie shaped into ropes, sliced, then re-baked.

Lemon meringue pie with a tangy, buttery curd in a flaky shell, topped with a cloud of toasted meringue. The classic Southern dessert that earns its place at every Sunday supper.

Blueberry lattice pie with a bright, fresh filling: a portion of berries is cooked into a glossy cornstarch glaze, then the rest fold in whole, so it sets clean instead of soupy. Lemon, cinnamon, and nutmeg.

Carthusian dumplings made from stale kaiser rolls soaked in lemon-milk custard, breaded, deep-fried, and rolled in cinnamon sugar. A classic German dessert.

Lemon pound cake with a fine, buttery crumb and bright citrus zest, baked in a bundt or mini loaves. Old-fashioned five-egg richness with no leavening except properly creamed butter.

Baked cheesecake with a cinnamon graham cracker crust, lemon-scented cream cheese filling, sour cream topping, and cherry-blueberry garnish. Freezer-friendly.

Diabetic-friendly lemon pie uses sugar substitute and a meringue-lightened lemon filling on a graham cracker crust. Lower-sugar tang and lightness without sacrificing the classic lemon pie hit.

Cheesecake cookie bars with a whole wheat walnut crust and honey-sweetened cream cheese filling flavored with lemon, vanilla, and fresh nutmeg. Cut into squares.

Amazing lemon meringue pie uses both cornstarch and flour for a curd that holds clean wedges. Lemon juice goes into the meringue too for a stable foam that resists weeping.

Lindy's-style New York cheesecake with a buttery shortbread crust, 40 ounces of cream cheese, lemon and orange zest, and a sour cream top. Classic three-temperature bake for silk-smooth texture.

Lemony cheesecake on a cinnamon-graham crust: a tangy lemon cream cheese filling under a layer of sour cream, all crowned with a glossy lemon glaze. A triple-lemon baked cheesecake that's bright, creamy, and rich.

Four flavor pound cake with lemon, vanilla, almond, and rum extracts in a light oil-based batter with folded egg whites. Served with fresh strawberries.

Funeral pie, also called Rosina pie, is a 1936 Pennsylvania Dutch raisin pie. Lemon-bright raisin custard under a criss-crossed lattice. A heritage Amish dessert recipe.

Frankfurter Kranz: a traditional German ring cake with three rum-soaked sponge layers, a rich egg-yolk buttercream filling, and a crunchy almond praline crown. The classic Frankfurt coffee-table cake.

Italian blueberry gelato made with a real egg yolk custard, pureed fresh blueberries, lemon zest, and whipped cream folded in before churning.