8,293 recipes
Lemon cream meringue pie with a zest-infused custard filling, blind-baked flaky crust, and Swiss meringue topping broiled golden. A from-scratch lemon pie done right.
Slice-and-bake lemon crisp cookies with fresh lemon zest and juice. A buttery, thin refrigerator cookie with a golden snap and bright citrus flavor.
Lemon kiss cookies with a buttery almond dough wrapped around chocolate kisses, dusted in powdered sugar, and drizzled with melted chocolate. A lemon-chocolate surprise cookie.
Lemon meringue pie sweetened with Fruit Sweet (peach, pear, pineapple juice concentrate) instead of refined sugar. Tangy lemon curd under vanilla meringue with no cane sugar in sight.
Lemon mousse pie folds whipped cream into a tangy gelatin-set cream cheese base for a no-bake citrus pie that lands somewhere between cheesecake and chiffon.
Lemon nut bread with whole wheat and white flours, finished with a poured fresh-lemon glaze that soaks into the warm loaf. A lighter quick bread made with egg whites and skim milk for tender crumb without the cholesterol.
Lemon poppy seed muffins made with fat-free sour cream, egg substitute, and a third cup of fresh lemon juice. Sugar-dusted tops, tender crumb, lighter take.
Bakery-style lemon poppy seed muffins with cake flour, sour cream, fresh lemon juice, and zest. Tender crumb dusted with confectioners sugar. Rich and citrusy.
Lemon pucker-up slice-and-bake cookies with fresh lemon zest and juice, a hint of nutmeg, and a crisp, buttery edge. Make the dough ahead and freeze for baking anytime.
Lemon slice pie uses paper-thin slices of the whole lemon (peel and all) baked into a sugary egg custard between two crusts. Like a Shaker lemon pie with surprising bites of citrus marmalade.
Lemon sour cream pie folds tangy sour cream into a stovetop lemon curd for a creamier, less sharp filling. Topped with whipped cream and lemon twists in a baked pastry shell.
Lemon sours are three-layer cookie bars with a buttery shortbread base, coconut-nut filling, and tangy lemon glaze on top. A sweet-tart bar cookie that cuts into neat squares.
Lemon sponge bakes in individual custard cups in a hot-water bath. The filling separates magically into a tangy curd layer below and a feather-light cake-like sponge on top.
Thin, crisp lemon wafers made with fresh lemon zest, butter, and vanilla. Just 8 ingredients and 6-8 minutes in the oven for delicate, golden-edged cookies.
Three-layer lemon whipped cream torte with a cloud-light cake made from whipped egg whites, filled and frosted with a lemon custard folded into fresh whipped cream.
Lemon cinnamon cookies are crisp rolled shortbread-style cutouts scented with fresh lemon zest and warm cinnamon, glazed with egg wash and sparkling sugar. Old-world cookies leavened with baking ammonia for a shatter-crisp snap.