Dessert Recipes

Blueberry snack cake with cinnamon, lemon zest, and flour-coated berries that stay suspended in a tender crumb. A one-bowl bake great for picnics and lunchboxes.

Use this easy and delicious recipe to make your own almond filling that sometimes called for in recipes.

Glossy pear slices baked in corn syrup-lemon glaze, crowned with buttery almond crumble. A showpiece autumn dessert for cozy dinner parties.

Sour cream lemon pie on a buttery graham cracker crust, topped with fresh whipped cream and lemon twists. The graham base toasts to a honey-sweet crunch under a creamy, tangy lemon filling.

Sophisticated apple pie with sharp cheddar cheese baked right into the crust. The filling simmers apples in port wine, apple juice, and lemon zest. Lattice top for elegant presentation.

Apple raisin meringue pie with a soft cooked apple-raisin custard filling and fluffy lemon-scented meringue topping. Old-fashioned alternative to classic apple pie.

Gingerbread bears: classic rolled and cut gingerbread cookies with ginger, cinnamon, cloves, molasses, and a lemon zest brightener. Chill the dough, roll thin, decorate as bears for the holidays.

Best lemon sour cream pie folds tangy sour cream into a stovetop lemon curd, then crowns it with vanilla-scented meringue. Three textures in one slice: silky filling, billowy peaks, flaky crust.

A low-sugar blueberry spread set with gelatin instead of pectin, brightened with ginger and lemon zest. No canning required. Keeps a month in the fridge or a year in the freezer.

Old-fashioned lemon custard pie made on the stovetop with a double boiler. Rich egg yolk filling with fresh lemon juice and zest, poured into a baked shell. Simple, tangy, and no meringue fuss.

Crisp tubular cookies that can be eaten filled or filled with your favorite filling - typically a brandied whipped cream during Christmas time. A British favorite.

Polish nalesniki are delicate egg-white pancakes rolled around a lemon-vanilla sour cream pudding, baked until warm, then dusted with powdered sugar. An old-world dessert.

Vegan banana bread pudding baked in a water bath with citrus zest, pineapple juice, and soy milk. Egg-free and dairy-free, it chills into a firm, fruity tropical dessert.

Pumpkin cheesecake pie made entirely in the microwave with a graham cracker crust, cream cheese filling, and pecan topping. Lemon and orange zest brighten the rich pumpkin custard.

Twice-baked citrus walnut biscotti, crisp with anise and bright lemon and orange zest, then half-dipped in glossy tempered chocolate. Crunchy Italian cookies built for dunking in coffee.

A European-style layered chocolate cake with rum-laced frosting, warm cinnamon, and a hint of lemon zest. Two thin cake strips sandwiched with rich chocolate buttercream.