365 egg yolk recipes

Layer cookies with a buttery shortbread base topped with a crisp brown sugar meringue and chopped nuts. The egg yolks go in the bottom layer, the whites become the chewy topping.

Peach melba layer cake sweetened with apple juice concentrate instead of sugar, topped with fresh peaches, raspberries, and fruit spread. Refined-sugar-free homage to the Escoffier classic.

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.

Special Easter bread made with whole wheat breadcrumbs, candied citron, and orange zest in a bread machine. This sweet, fruit-studded loaf has Old World charm.

Authentic Pennsylvania Dutch shoo fly pie with a deep molasses filling and spiced brown sugar crumb topping with cinnamon, ginger, nutmeg, and cloves. A true wet-bottom pie from the Amish tradition.

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.

Lemon cake pie bakes into two layers from a single batter: a creamy lemon custard on the bottom and a light sponge cake on top. Fresh lemon juice and zest give it bright citrus flavor.

Mandeltorte, a classic German almond torte made with ground almonds, bread crumbs, and whipped egg whites. Filled with lemon orange custard and dusted with powdered sugar.

Cold chewy noodles with shredded chicken and silky egg strips in spicy Sichuan dressing. This make-ahead Chinese salad is perfect for hot summer nights, ready in an hour.

Lemon meringue pie from cooking school is the textbook version with a hand-rolled crust, cornstarch-and-flour curd, and a stable French meringue sealed to the crust. Detailed technique guarantees no weeping.

Stewart's Salad is a layered retro Jell-O salad with sugar-free lemon jello and pineapple, a fluffy cream cheese middle, and a golden pineapple-juice custard topping. A diabetic-friendly potluck classic.

Fluffy gold cake bakes up tender, golden, and rich with four egg yolks and silky cake flour. A vintage layer cake ready for any frosting and any birthday.

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.

Honey garlic dressing built on a from-scratch olive oil mayonnaise base with tarragon vinegar, red wine vinegar, and paprika. A bold, creamy salad dressing with sweet and tangy depth.

Macerated strawberries spooned into sherbet dishes and draped with a brandy-kissed yogurt cream, then scattered with sliced almonds and chocolate shavings. An Italian no-cook dessert ready in 30 minutes.

A rich French duck liver terrine blended with speck, armagnac, cream, and quatre-epices, studded with diced roasted duck breast. Served chilled with hot toast and warm flambeed grapes.