445 yolk lemon recipes

Light and airy citrus chiffon pie with fresh lemon and orange juice, set with gelatin in a flaky pastry shell. A no-bake filling that's bright, fluffy, and refreshing.

Microwave rice-stuffed artichokes with a sage-carrot-onion filling and a lemony egg yolk sauce. An elegant vegetable dish made entirely in the microwave in 45 minutes.

Mile-high fig pie with a sour cream and dried fig filling, chopped walnuts, and a towering meringue topping baked golden. A vintage showstopper dessert.

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.

Apple custard cake layered on a buttery lemon shortcrust, with rum-soaked raisins and tart apples under a baked vanilla custard that sets soft and creamy. A bakery-style dessert with a boozy backbone.

Rich banana cream pie with sweetened condensed milk custard, layered ripe bananas, and a whipped cream topping in a flaky pie crust. A no-pudding-mix bakery-style pie.

Lord Baltimore cake with eight egg yolks, cake flour, butter, and triple extracts of vanilla, almond, and lemon. A rich, golden three-layer Southern classic.

Fillets of bluefish Gen Patton: bluefish fillets poached in white wine with shallots, then cloaked in a cream and egg yolk reduction sauce finished with lemon. An old-guard American classic.

Virginia Lane of Cudahy secured this recipe, with its nice complexity of flavors, in the late '50s or '60s when she lived in Iran.

This cognac cream cheese filling is a rich and decadent mixture made by soaking raisins in cognac. The result is a smooth and flavorful filling with hints of tangy lemon and warm vanilla, punctuated by bursts of cognac-soaked raisins. This filling is perfect for adding a touch of elegance to pastries, cakes, or other filled desserts.

Blackberry grunt with spiced molasses berries topped with egg-glazed biscuit rounds baked golden brown. An old-fashioned fruit dessert with warm cinnamon, nutmeg, and cloves.

Paska: a traditional Ukrainian Easter bread braided with lemon zest, almond extract, and butter, topped with an egg wash and slivered almonds. Rich, golden, and festive.

A delicious and rich dessert to let everyone indulge!

A fat-free marbled sponge cake with swirled vanilla white and lemon-yellow batters baked in a tube pan. Feather-light and elegant for any occasion.

Tipsy chocolate pecan crunch ice cream with homemade chocolate-caramel coated pecans, dark rum custard base, and real heavy cream. A boozy, crunchy, from-scratch frozen indulgence.

Raspberry-lemon pie with a tangy condensed-milk lemon filling layered under a glossy raspberry topping in a graham crust. The summer berry-and-citrus combination served chilled.