1,424 nest egg recipes

Fluffy vanilla meringue tops a tangy lemon-spiked applesauce custard for a light, elegant dessert that's equally good hot or cold.

Old-fashioned crab stew simmered low and slow in buttery milk with egg yolks and a splash of sherry. Garnished with lemon zest for a Lowcountry-inspired seafood supper.

Silky Mexican flan baked in homemade caramel with cinnamon-infused milk, whole eggs, and extra yolks for richness. A traditional custard dessert that's slow-baked in a water bath until set like velvet.

Almond spice cookies with allspice, orange zest, and ground almonds in a tender cake-flour dough. Brushed with egg glaze for shine, these bake up delicately spiced and shortbread-soft.

Traditional Scottish carrageen pudding set in a ring mould with lemon milk and egg, served with rhubarb compote and a scarlet rosehip or redcurrant sauce.

Cherry-pistachio biscotti studded with tart dried cherries and bright green pistachios, brightened with lime zest and twice-baked to that classic dunkable crunch. Holiday cookie tin material.

Lemon glaze made with egg white, powdered sugar, fresh lemon zest, and lemon juice. A smooth, glossy icing for cookies, cakes, and German-style baked goods.

Lemon-Cheese Babka, an Eastern European yeast bread with a tangy cream cheese and cottage cheese filling, plump raisins and cinnamon-nut crumb on top. A bright, citrusy twist on the classic holiday sweet bread.

Old-fashioned raisin pie with a spiced orange juice filling, dual citrus zest, cinnamon, and cloves under a lattice crust. A sweet, fruity heirloom pie that deserves a comeback.

Petite cheesecakes baked in mini muffin tins with a vanilla wafer base and cherry pie filling on top. Bite-sized, freezer-friendly, and perfect for parties and potlucks.

Light lemon bundt cake with fresh lemon zest and juice gets soaked in citrus glaze while warm, then served with fresh berries for summer picnics or potlucks.

Orange raisin bubble ring, a pull-apart yeast bread with buttered dough balls rolled in orange-zest sugar and layered in a tube pan with raisins. Served warm for breakfast or brunch.

Passover sponge cake with pineapple juice concentrate, almonds, lemon and orange zest, made with potato starch and cake meal. Light, airy, and flour-free.

Apricot tea cookies are buttery thumbprints rolled in chopped almonds and filled with apricot preserves. A traditional European-style cookie with citrus zest and almond extract for elegance.

Flourless walnut cake with ground walnuts, whipped egg whites, and lemon zest. Naturally gluten-free, dramatically tall, dusted with powdered sugar and cocoa.

A marbled angel food cake with swirled white and lemon-yellow batters, topped with a tangy lemon glaze. Light as air and gorgeous for spring.