105 yolk lemon recipes

Lemon pie filling cooked over a double boiler with egg yolks, lemon juice, and zest into a glossy yellow curd, then poured into a baked pie shell to set.

Old-fashioned lemon custard pie made on the stovetop with a double boiler. Rich egg yolk filling with fresh lemon juice and zest, poured into a baked shell. Simple, tangy, and no meringue fuss.

Buttery lemon drop cookies glazed with fresh citrus. Tender melt-in-your-mouth texture from egg yolk dough, rolled in sugar and baked until barely golden.

A crisp meringue shell bakes into a pie crust that gets layered with tangy lemon custard and whipped cream in this ethereal dessert where clouds of sweetness meet citrus brightness.

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

Turbot fillets gently poached in milk infused with anise-scented Pernod, then napped with a velvety egg yolk sauce. This elegant French-style fish dish needs just a handful of ingredients and an hour of your time.

Famous lemon meringue pie shortcuts the curd using a packet of lemon pudding pie filling boosted with extra fresh lemon juice and butter. Topped with French meringue, ready in under an hour.

Passover apple cake made with matzo meal and potato starch instead of flour. A fluffy, flourless sponge layered with grated cinnamon apples and lemon.

Cold buttermilk soup with whipped egg yolks, lemon zest, and vanilla, served chilled with a dollop of unsweetened whipped cream. A refreshing Scandinavian-style summer soup.

Bring memories of Greece to your Kitchen and just try to fight off your tastebuds!

Lemon sponge pudding cake that magically separates into three layers as it bakes: meringue top, sponge cake middle, and creamy lemon pudding on the bottom.

Buttermilk lemon pudding cake separates as it bakes into two layers: an airy sponge on top and a tangy lemon custard pooled underneath. Tart, light, and self-saucing, baked in individual ramekins in a water bath.

Mom's lemon pie cooks a fresh-lemon curd with the zest of two whole lemons over the stovetop, thickened with both flour and cornstarch. A traditional water-based lemon meringue pie filling.

Silver and gold angel food cake: a marbled tube cake swirling pale angel food whites with golden orange-yolk batter for a striking sliced reveal. Light, airy, and ready for fresh strawberries.

A simple but tasty almond paste that could be used for toast, cakes and even muffins.

Concord grape pie with 3 pounds of fresh grapes, skins and all, baked in a double crust with lemon zest. A fall harvest pie with intense grape flavor you can't get from a jar.