105 yolk lemon recipes

Passover cake is made with matzo meal. Moist and tasty!

Lemon custard cake layers torn angel food cake with a fluffy lemon custard made from egg yolks, fresh lemon juice, and meringue, then chills until set. A no-bake showstopper.

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.

Mimosa cake is a marbled angel food cake with lemon butter cream frosting. White meringue batter and golden egg yolk batter are spooned alternately into a tube pan for a two-toned, cloud-light sponge.

Striped bass fillets baked in white wine and lemon butter, finished with a velvety cream sauce enriched with egg yolks, tomatoes, mushrooms, and shallots. French-inspired elegance for a crowd.

Chicken-stuffed mushrooms with garlic, parsley, and bread crumbs baked until golden. Poached chicken breast filling bound with egg yolk for a rich appetizer.

Creamy lemon pie with sweetened condensed milk and fresh lemon juice in a pastry shell, topped with whipped cream. Just 4 filling ingredients for a silky, tangy dessert.

Light-as-air sourdough chiffon cake with a subtle tang from sourdough starter, brightened by lemon juice and vanilla. Baked in a tube pan for sky-high lift and a cloud-soft crumb.

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.

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.

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.

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.

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.

Cranberry-raspberry meringue pie with a tart juice concentrate filling, buttery egg yolk custard, and golden toasted meringue. A vibrant twist on classic meringue pie.

Hazelnut melting moments with ground filberts, lemon zest, and a pool of melted chocolate in the center. A delicate thumbprint cookie dusted with powdered sugar.

Banana cream pie with sweetened condensed milk filling, fresh banana layers, and a cloud of whipped cream. The classic Eagle Brand recipe that's been winning potlucks for generations.