Egg recipe collection

Crispy fried lemon rosette cookies made with a rosette iron, evaporated milk batter, and a dusting of powdered sugar. Light as air with lacy edges.

Lemon rum Bundt cake made with yellow cake mix, lemon pudding, and a boozy butter-lemon glaze soaked right into the warm cake. Pecans line the bottom for a nutty crust.

Lemon hazelnut torte stacks toasted hazelnut meringue rounds with tangy lemon curd folded into whipped cream. Frozen overnight and topped with fresh raspberries and raspberry sauce.

Lemon-pecan torte made with ground pecans and matzoh meal instead of flour, topped with a lemon curd glaze. A naturally flourless cake perfect for Passover.

Lemony anise hyssop tea bread is a fragrant herb-laced loaf with bright citrus zest, toasted walnuts, and a tender, buttery crumb. A garden-to-table baking project for herb growers.

Lemony pie with brown sugar meringue is a Southern chess-pie style filling thickened with cornmeal, topped with caramel-toned brown sugar meringue. Tart custard meets molasses cloud.

The colors the fruits used in the cookies suggest those of the robes worn by the four ordres mendiants, monastic orders that originally lived on charity -- the Augustinians, Carmelites, Dominicans and Franciscans.

Three-layer cookie bars with a buttery shortbread crust, gooey brown sugar pecan filling, and melted chocolate chips on top. Irresistibly rich and totally addictive.

Chocolate chip cake with a dense, moist sour cream crumb and a full bag of chocolate chips baked in a tube pan. Simple, buttery, and loaded with melted chocolate in every slice.

Lemon prairie cake, a Southern-style pound cake with lemon-lime soda for lift and lemon extract for citrus punch. Rich, buttery, and baked in a fluted Bundt pan until golden.

Linguine carbonara with crispy bacon, Parmesan, and a silky egg and cream sauce tossed hot so every strand is coated. A rich, comforting Italian pasta classic.

Classic Linzer squares and thumbprint cookies with toasted hazelnut dough, cinnamon and raspberry jam filling. Austrian-style Christmas cookie baking from one batch of dough.

Hash brown crust quiche with shredded potatoes pressed into a crispy shell, filled with ham, cheddar cheese, and a creamy egg custard. Gluten-free and perfect for brunch.

French-style liver loaf (pate de campagne) with beef liver, veal, bacon, sage, and white wine. Ground twice, baked in a water bath, and served warm or chilled.

Lobster quiche with Gruyere cheese, sherry, and a hint of tomato paste and nutmeg in a rich cream custard. Fresh lobster chunks in a flaky pastry shell for an elegant brunch.

Low-fat carrot fig cake that replaces oil and butter with pureed dried figs for moisture. Loaded with grated carrots, crushed pineapple, and raisins, drizzled with a simple pineapple juice glaze.