Dessert Recipes

Lemon meringue kisses baked low and slow until crisp and dry. Light-as-air cookies with lemon zest and vanilla from just five ingredients.

Lemon poppy seed bundt cake made from a box cake mix and instant lemon pudding for extra moisture. A semi-homemade shortcut that bakes up incredibly moist with poppy seed crunch throughout.

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.

Lisa's Best key lime pie folds whipped egg whites into the classic condensed milk and lime filling for a lighter, almost soufflé-like texture. Tart lime, fluffy clouds, in a graham crust.

Lovelight chocolate chiffon cake is a light, tender two-layer cake with cocoa and buttermilk, draped in fluffy White Mountain meringue frosting. A retro American layer cake showstopper.

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.

Lucy's apple pie in a jar packs cinnamon-spiced apple slices and thickened syrup into Mason jars, water-bath processed for shelf-stable filling. Pour into a crust whenever pie cravings strike.

Lemon angel food cake baked from scratch and hollowed out to hold a lemon whipped cream filling set with gelatin. Light, airy, and bright with citrus.

Macadamia chiffon pie folds rum-spiked custard, beaten egg whites, and chopped macadamias into a feather-light filling, set with gelatin and topped with rum whipped cream. A retro showpiece pie.

Yankee maple sugar apple pie sweetens tart apples with a full cup of soft maple sugar instead of granulated. Just cinnamon, a hint of flour, and dotted butter under a cream-washed top crust deliver heritage New England flavor.

Baked Granny Smith apples stuffed with brown sugar, cinnamon, and chopped nuts, then drenched in a maple syrup glaze. A classic Midwest fall dessert served warm with cream.

Classic marble Bundt cake swirled with melted chocolate chips through a vanilla cake flour batter. Finished with a dusting of confectioners sugar for an old-fashioned look.

Marbled pumpkin cheesecake squares swirl a tangy cream cheese topping into a spiced pumpkin batter built with prune puree instead of butter or oil. Lower-fat fall dessert with cinnamon, ginger and clove.

Chocolate cake made with mashed potatoes for an incredibly moist, dense crumb. Unsweetened chocolate melted in milk and whipped egg whites keep it light.

Mexican polvoron cookies rolled in a cinnamon-chocolate-sugar coating while still warm. Tender, crumbly shortbread-style cookies with a hint of cinnamon baked low and slow.

Milk chocolate biscotti packed with toasted whole almonds and cocoa-darkened dough. Crisp, twice-baked Italian cookies ready for dunking in coffee or espresso.