Dessert recipes

Favourite lemon pudding pie creates two textures from one filling: a tangy lemon-curd pudding bottom and an airy meringue-like sponge on top. Heritage technique, no separate meringue required.

Fabulous lemon meringue pie offers both stovetop and microwave methods for the cornstarch-thickened lemon curd. Topped with cream-of-tartar-stabilized French meringue in a deep-dish baked shell.

Orange cream pie with a smooth orange-lemon custard, topped with fresh orange segments and a glossy meringue. The citrus-forward alternative to lemon meringue, baked golden on top.

Oatmeal pie crust adds rolled oats to a classic shortening pastry for nutty flavor and a sturdier base. Holds up to wet fillings like pumpkin, custard, or cream pies without going soggy.

Fresh strawberry pie with whole berries standing in glossy cooked syrup. The cornstarch glaze sets clear and ruby-red around the fruit, then whipped topping finishes the slice. Diner-style summer pie.

Meringue berry pie features an almond Pavlova-style shell holding vanilla ice cream, mixed fresh berries, and a homemade raspberry sauce. Crisp on the outside, marshmallow soft inside, with summer fruit on top.

Traditional Chinese almond cookies with crumbly texture, pressed with apricot pits or whole almonds. Refrigerated slice-and-bake dough keeps for weeks.

Simple Chinese almond cookies that stay pale and cream-colored, decorated with whole almonds or red food coloring dots. Traditional cookies perfect for celebrations.

Tender drop cookies with slivered almonds and almond extract, baked at low temperature until lightly golden. Classic sandies that melt in your mouth.

Peaches and cream pie with sliced summer peaches baked into a single-crust shell with a sugar-flour layer and pure heavy cream poured over top. Five ingredients, summer in a slice.

French-Italian almond crescent cookies rolled in pine nuts. Just four ingredients, naturally gluten-free, with a chewy-crisp texture from an overnight rest before baking.

Slice-and-bake cookies with bright orange zest and toasted pecans that you can keep in the fridge for up to a week, ready to bake fresh whenever a cookie craving hits.

A rustic open-faced apple pie piled high with chunky apples, blanketed in buttery sugar-flour crumbs, and soaked with an egg-milk custard before baking. Part crumble, part pie, all comfort.

Pineapple cream pie with a buttery oil-pastry crust and a no-cook filling whipped from butter, powdered sugar, eggs, and crushed pineapple. A creamy, frothy retro chiller from the icebox era.

Rich chocolate spritz cookies pressed through a cookie press into festive shapes. Unsweetened chocolate and shortening create crisp edges with tender centers in just 10 minutes.

Twice-baked anise biscotti: long crisp Italian cookies flavored with star anise, perfect for dunking in espresso, vin santo, or a strong afternoon tea.