3,008 test recipes

A baked meringue shell holds layers of tangy lemon custard and whipped cream in this show-stopping dessert where crisp sweetness and bright citrus create the perfect balance.

European-style hazelnut cookies made with egg whites, ground hazelnuts, lemon zest, and cinnamon, piped onto rice paper and topped with candied cherries.

Pistachio-lime chicken linguine: pan-seared chicken strips tossed with toasted pistachios, fresh lime juice, and butter, served over linguine with grated lime zest. Bistro-style 30-minute dinner.

Old-fashioned lemonade made from a homemade lemon syrup with fresh juice, sugar, and lemon zest. The syrup keeps in the fridge for up to three weeks so you can mix a glass of fresh lemonade anytime.

No-bake fresh fruit tart with an orange-scented cream cheese filling in a crumb crust, topped with seasonal fruit. A cool, creamy summer dessert with zero oven time.

Bread machine poppy seed lemon bread bakes hands-off with bread flour, fresh lemon zest, and crunchy poppy seeds. Bright, citrusy yeast loaf with no kneading required.

Lemon foam torte crowns a chocolate-painted sponge base with an airy, gelatin-set lemon meringue dome, finished with melted chocolate and candied lemon. A light, tangy chilled dessert with a sweet-tart lift.

Maple cranberry sauce with walnuts and orange zest, sweetened with pure maple syrup instead of sugar. Five ingredients, no refined sugar, ready in 10 minutes.

Angel pie with crisp meringue crust holding a silky lemon curd folded into clouds of whipped cream. The shell bakes low and slow until shatter-crisp, then chills overnight for a tangy-sweet make-ahead dessert.

While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf.

Iced shapes are simple British cut-out biscuits made from a buttery lemon-scented dough, stamped with cookie cutters and finished with colored icing and sprinkles. A kid-friendly baking project.

Marinated olives with garlic, orange zest, and fennel seeds warmed in olive oil. An Italian-style appetizer that improves with time. Ready in hours, not days.

Vanilla wafer pie crust with melted butter, lemon zest, and sugar pressed into an 8-inch pan. A quick no-bake crust with a subtle citrus twist that pairs beautifully with cream pies and cheesecakes.

Sweet pastry dough (pate sucree) made in a food processor with butter, sugar, flour, and egg. A rich, tender, forgiving tart crust that's ideal for lemon tarts and fruit flans.

Orange shortbread bars with fresh orange zest and cornstarch for a melt-in-your-mouth sandy texture. Score before baking for clean, even cuts.

Homemade orange cinnamon coffee blend with ground coffee, fresh orange zest, vanilla extract, and cinnamon sticks. A fragrant flavored coffee mix you store and brew anytime.