Six citrus dessert recipes for a merry ending at your spring brunch, lunch or dinner party.
These buttery little sponge cakes are feather-light and eaten as a cookie. Instead of the glaze, you can dip them halfway into melted bittersweet chocolate or dust them with icing sugar. You will need a special madeleine pan, available at most kitchen supply stores.
See the recipe
To get the highest, lightest cake, be sure to use a regular – not nonstick – tube pan. Serve with ruby red grapefruit segments.
Layers of creamy cheesecake, tangy lemon filling and crunchy streusel come together fabulously on a flaky crust.
These warm, light-as-a-feather souffle hold their shape for a good five minutes before starting to deflate.
A definite classic, this French dessert needs only a garnish of orange segments and sprigs of mint to serve.
Take advantage of the citrus season with this refreshing dessert. It's so tasty you'll want to try the other flavours too in the variations that follow.
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