Goose recipes

Mom's lemon sponge pie separates as it bakes into a tangy lemon custard layer below and a fluffy cake-like sponge on top. A heritage two-layer pie made with one filling.

Lemon slice pie uses paper-thin slices of the whole lemon (peel and all) baked into a sugary egg custard between two crusts. Like a Shaker lemon pie with surprising bites of citrus marmalade.

Favourite lemon pudding pie creates two textures from one filling: a tangy lemon-curd pudding bottom and an airy meringue-like sponge on top. Heritage technique, no separate meringue required.

Lemon mousse pie folds whipped cream into a tangy gelatin-set cream cheese base for a no-bake citrus pie that lands somewhere between cheesecake and chiffon.

Fabulous lemon meringue pie offers both stovetop and microwave methods for the cornstarch-thickened lemon curd. Topped with cream-of-tartar-stabilized French meringue in a deep-dish baked shell.

Amazing lemon meringue pie uses both cornstarch and flour for a curd that holds clean wedges. Lemon juice goes into the meringue too for a stable foam that resists weeping.

My Go-To lemon meringue pie thickens with flour rather than cornstarch for a softer, custardy filling. High-heat meringue browning gives quick golden peaks over fresh lemon zest.

Biscotti ai pignoli are Italian pine nut cookies made with a warmed sugar-egg foam, lemon zest, and cake flour. Crisp, golden Sicilian-style sweets topped with pine nuts. Makes 36 cookies.

Traditional Ukrainian walnut filling for stuffed pastries, kolaches, and rolls. Light butter-and-sugar base whipped with egg whites and bound with grated walnuts and a splash of cream.

Tender lemon blueberry quick bread studded with chopped nuts and finished with a tangy lemon-sugar glaze that soaks into the warm loaf. Bright, citrusy, and ready for breakfast or tea.

Neapolitan torte stacks chocolate, vanilla, and pink cake layers with green cream cheese filling and chocolate frosting. A retro Italian-flag-colored layer cake from boxed mixes.

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.

Eggnog thumbprint cookies filled with rum-spiked buttercream and dusted with nutmeg. A buttery shortbread base with a creamy holiday filling. Perfect for Christmas cookie tins.

A spicy cookie with a mealy, rather unusual texture.

Nut raisin bread made with just eight ingredients and no butter or oil. Walnuts, raisins, and a 20-minute rest before baking give this simple quick bread its tender crumb.

Cheddar fan biscuits made from layered biscuit dough stacked with sharp cheddar and butter, then baked in muffin tins. Flaky, pull-apart cheese rolls in 30 minutes.