1. In the bowl of a food processor, place flour, powdered sugar and salt, and quickly pulse to combine. Add butter and pulse until the mixture resembles coarse breadcrumbs, then add egg yolks and ...

These iced lemon cookies are the kind people remember after the plate is empty. Soft in the center, lightly crisp at the ...

Make the pastry: In a food processor (or by hand), pulse the flour, icing sugar, salt, and cold butter until it resembles fine breadcrumbs. Add the egg yolk and pulse again. Add cold water 1 tbsp at a ...

This is my idea of the perfect lemon meringue pie. The sweet-tart lemon custard filling is bursting with bright lemon flavor and the marshmallow meringue is so light and pillowy it practically melts ...

I love riffing on cookies. I rarely plan to make them in advance, but a quick check for butter, flour, eggs, and sugar, and I’m halfway there. The fun comes from seeing what else I have around that ...

This no-yeast pastry is light, fluffy, and colorful! In this video, an Allrecipes Allstar shows you how to make a lemon ...

Even with rich lemon cream as its base, this tart, sweet semifreddo from famed pastry chef Claudia Fleming retains its light texture and flavor after it is frozen. Semifreddos do not harden when they ...

From my lemon-obsessed point of view, I can confirm in a totally unbiased way that this is the best pie in the world. The name comes from the Shakers, a religious community who famously make use of ...