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NYT Cooking: 16 of Our Most Popular Lemon Desserts

16 of Our Most Popular Lemon Desserts

Olive oil sea salt lemon bars - excellent, incredibly rich, no trace of gross egginess - EM

If you are a fan of lemon curd or the classic French tarte au citron, you will love this cranberry version To minimize kitchen time, make it in stages, preparing the crust and curd a day or two in advance The finished tart keeps well for a couple of days too

Cranberry Curd Tart

Sticky, spicy and full of cranberries, this gingerbread is perfect for the holidays. The recipe has been designed to make ahead, and will taste as good 2 days after baking as it does on the same day. (It will keep for 4 to 5 days.) To store it, wrap it well, stick it in the fridge and then bring to room temperature before serving. Whipped cream or crème fraîche, spiked with a little bourbon if you like, is nice on the side. (Photo: Andrew Scrivani for NYT)

Sticky Cranberry Gingerbread

NYT Cooking: Sticky, spicy and full of cranberries, this gingerbread is perfect for the holidays. The recipe has been designed to make ahead, and will taste as good 2 days after baking as it does on the same day. (It will keep for 4 to 5 days.) To store i

NYT Cooking: This rich and decadent spiced pumpkin cake is just the thing to serve for an autumn celebration, Thanksgiving or otherwise. Chocolate chips and chopped pecans are added to the pumpkin batter for extra sweetness and a bit of welcome crunch. For those who like to plan ahead, it can be made and frozen – iced and all. Just put the entire finished cake on a plate or%2...

Chocolate-Pumpkin Layer Cake

NYT Cooking: This rich and decadent spiced pumpkin cake is just the thing to serve for an autumn celebration. Chocolate chips and chopped pecans are added to the pumpkin batter. Highly recommended, but didn't sell in the cafe.

This is a classic and simple recipe given a Southern kick with a little bourbon. The alcohol will evaporate when you bake the pie, and you’re left with a richly flavored, gooey dessert, intensely sweet with a baseline of vanilla. You do need both light and dark corn syrup for this -- using only one or the other will change the pie’s flavor. (Photo: Craig Lee for NYT)

Bourbon Pecan Pie

This is a classic and simple recipe given a Southern kick with a little bourbon. The alcohol will evaporate when you bake the pie, and you’re left with a richly flavored, gooey dessert, intensely sweet with a baseline of vanilla. You do need both light an

NYT Cooking: This recipe came to The Times in a 2010 article about Valerie Confections, a Los Angeles bakery that specializes in vintage desserts with a California provenance. This spectacular pie is an adaptation of one that was served at Bullock's Wilshire, a luxury department store in Los Angeles, popular in the '20s, '30s and '40s, that had a number of celebrity clients including Mae West, Marlene Dietrich, Greta Garbo and Clark Gable.

Coconut Cream Pie

NYT Coconut Cream Pie - This recipe came to The Times in a 2010 article about Valerie Confections, a Los Angeles bakery that specializes in vintage desserts with a California provenance.

Lemon Bars – A classic recipe with a shortbread crust and a tart and lemony curd filling. These lemon bars are luscious and totally scrumptious.

Classic Lemon Bars Dessert Recipe via Jo Cooks – A classic recipe with a shortbread crust and a tart and lemony curd filling. These lemon bars are luscious and totally scrumptious.

Sticky, spicy and full of cranberries, this gingerbread is perfect for the holidays. (Photo: Andrew Scrivani for The New York Times)

Sticky Cranberry Gingerbread

Easy Cake Mix Lemon Bars Recipe - These are the best lemon bars! Simple and delicious. Made with cake mix and a gooey cream cheese top. This lemon dessert will be a hit!

Easy Cake Mix Lemon Bars

Really good and not to tart or over 'lemony' --- Easy Cake Mix Lemon Bars Recipe - These are the best lemon bars! Simple and delicious. Made with cake mix and a gooey cream cheese top. This lemon dessert will be a hit!

You think I’m kidding? You will never, ever, buy the ready-to-make box of pseudo-lemon bars again. This one is the be all and end all.

The BEST Freaking Lemon Bars on Earth

Previous Pinner wrote: "Recipe for The BEST Freaking Lemon Bars on Earth - You think I’m kidding? You will never, ever, buy the ready-to-make box of pseudo-lemon bars again.

Shortbread Lemon Bars Recipe ~ These lemon bars are delicious... They are rich, creamy, and slightly tart with a wonderful shortbread crust

Shortbread Lemon Bars Recipe ~ says.These lemon bars are delicious. They are rich, creamy, and slightly tart with a wonderful shortbread crust

The Best Lemon Curd (Easy!) from The Food Charlatan // Never buy that stuff from the store again! Creamy, tart, and so easy!

The Best Lemon Curd (Easy!) from The Food Charlatan // Never buy that stuff fro m the store again! Creamy, tart, and so easy!

NYT Cooking: Adding preserved lemon juice to lemon curd is the brilliant brainchild of Samantha Kincaid, the pastry chef of the restaurant High Street on Hudson. It adds a complex brininess to what can be an overly sweet citrus custard. In this recipe, the curd is lightened with a little whipped cream and used to frost and fill a lemon-flavored angel food cake. It’s a stunning dessert that’s bright, rich and light all at once.

Lemon Angel Food Cake With Preserved Lemon Curd

NYT Cooking: Adding preserved lemon juice to lemon curd is the brilliant brainchild of Samantha Kincaid, the pastry chef of the restaurant High Street on Hudson. It adds a…

The Best Lemon Bars. I've made these like four times and eat them all within a few days.

The Best Lemon Bars

Easy Cake Mix Lemon Bars Recipe - These are the best lemon bars! Simple and delicious. Made with cake mix and a gooey cream cheese top. This lemon dessert will be a hit!

STOP!!! don't pass this recipe by. lemon lover or not these bars are SO melt in your mouth you'll want to eat the whole pan. I have had this recipe for years. Everyone loves them and I hope you will to! 3 sticks of butter in these bars. what else is there to say! enjoy

Melt in Your Mouth Lemon Bars

Melt in Your Mouth Lemon Bars- STOP! don't pass this recipe by, lemon lover or not these bars are SO LEMON BARS -melt in your mouth you'll want to eat the whole pan. Everyone loves them!

NYT Cooking: Legend has it that the St. Louis gooey butter cake originated by accident in the 1930s, when a baker mixed up the proportion of butter in one of his coffee cakes. Rather than throw it out, he sold it by the square, and the sugary, sticky confection was a hit. Naturally, a slice of gooey cake ends up next to — or in place of — the pumpkin pie at many a%2...

St. Louis Gooey Butter Cake

Legend has it that the St Louis gooey butter cake originated by accident in the when a baker mixed up the proportion of butter in one of his coffee cakes Rather than throw it out, he sold it by the square, and the sugary, sticky confection was a hit

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