1,770 egg yolk recipes

Kos lemon pie, a Greek almond and honey tart in a lemon shortcrust pastry, soaked in lemon syrup and dusted with powdered sugar. An elegant Mediterranean dessert with bright citrus flavor.

Creamed spinach enriched with dried porcini mushrooms, heavy cream, and egg yolk. The mushroom soaking liquid adds deep, earthy flavor to this classic steakhouse side dish.

Slice-and-bake coconut refrigerator cookies with a coconut-crusted exterior and a pecan half on top. Crispy, buttery, and freezer-friendly for up to three months of fresh-baked cookies on demand.

Cinnamon sugar cookies with a tender shortening-based dough, brushed with egg white and topped with a cinnamon sugar sparkle. Crisp edges, soft centers.

Graham wafer pie with a buttery crumb crust and old-fashioned stovetop custard filling made from scratch with egg yolks, cornstarch, and vanilla. Ready in 30 minutes plus chilling time.

Calzoni di ricotta are Italian fried half-moon turnovers stuffed with creamy ricotta, diced ham, and provolone, sealed in a lemon-kissed dough and fried golden. A crisp shell, molten cheese center, perfect antipasto or quick lunch.

Figs in Cabernet Sauvignon with Almond Ice Cream recipe

Italian ricotta cheesecake with lemon zest, whipped cream, and fluffy beaten egg whites folded into a light, creamy filling on a graham cracker crust. Freezer-friendly.

Mom's best bagels are the real deal: stiff yeast dough kneaded long, hand-shaped, boiled in sugared water, then baked with an egg yolk glaze for that signature chewy crust.

Iced maple cream parfait with fresh summer berries in warm raspberry jam. A silky no-churn frozen sabayon made with pure maple syrup, served over a juicy berry base.

Hazelnut and apricot biscotti, traditional twice-baked Italian cookies studded with toasted hazelnuts and dried apricots. Crisp, dunkable, and perfect alongside espresso or vin santo.

Thumbprint buttercream cookies made with brown sugar, egg yolks, and shortening, coated in stiff egg whites and nuts, then filled with buttercream icing after baking.

Molletes are traditional Mexican cookies made with cornmeal, butter, egg yolks, and pine nuts. Lightly sweet with a sandy, crumbly texture from the cornmeal.

Lemon filling for cakes with egg yolks, fresh lemon juice, zest, and butter. A tangy, silky curd that spreads between layers. Stovetop or microwave method included.

Linzer pastry dough with a full pound of butter, egg yolks, lemon zest, and vanilla. A rich, tender Austrian dough for jam-filled cookies, tarts, and meringue-topped pastries.

Versatile Czech kolace dough made like pie crust with shortening, egg yolks, and yeast. Chills overnight, then rolls out on powdered sugar for filled pastries in any shape.