As the sun shines bright and warm, our thoughts turn to refreshing treats that evoke the essence of citrusy sweetness. What better way to beat the heat than with a tray full of vibrant, zesty, and utterly divine lemon desserts? From classic pies to tangy sorbets, and from moist cakes to crispy cookies, we’ve got 20 irresistible recipes that are sure to satisfy your summer sweet tooth.
In this article, we’ll be diving into the world of lemon dessert delights, showcasing a range of innovative creations that will make your taste buds do the happy dance. Whether you’re a fan of bright and bold flavors or prefer more subtle hints of citrus, there’s something on this list for everyone to enjoy.
Classic Lemon Meringue Pie
Brighten up your dessert table with this timeless classic! This recipe combines the tanginess of lemon curd with a fluffy meringue topping, perfect for warm weather or any occasion.
Ingredients:
For the Crust:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, chilled and cut into small pieces
For the Filling:
– 3 large egg yolks
– 1/2 cup freshly squeezed lemon juice
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 cup whole milk
For the Meringue:
– 3 large egg whites
– 1 cup granulated sugar
Instructions:
1. Preheat oven to 375°F (190°C).
2. Prepare the crust by mixing flour, sugar, and salt in a bowl. Add butter and use a pastry blender or fingers to work it into the mixture until it resembles coarse crumbs.
3. Roll out the crust and place in a 9-inch pie dish. Trim edges and press into corners.
4. Prepare the filling by whisking together egg yolks, lemon juice, sugar, flour, and milk in a bowl. Pour into the pie crust.
5. Bake for 15 minutes.
6. Prepare the meringue by whipping egg whites and sugar until stiff peaks form. Spread over the pie.
7. Return to oven and bake for an additional 10-12 minutes or until golden brown.
Cooking Time: 25-27 minutes
Lemon Blueberry Cheesecake Bars
Lemon Blueberry Cheesecake Bars: A sweet and tangy dessert that combines the brightness of lemon with the sweetness of blueberries in a creamy cheesecake base, all wrapped up in a crumbly crust.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1 cup fresh blueberries
– 2 tbsp freshly squeezed lemon juice
Instructions:
1. Preheat oven to 350°F.
2. Mix crumbs and sugar in a bowl; add melted butter and stir until combined. Press into a 9×9-inch baking dish.
3. Beat cream cheese until smooth, then add granulated sugar, eggs, and vanilla extract. Stir until well combined.
4. Spread cheesecake mixture evenly over crust. Top with blueberries and drizzle with lemon juice.
5. Bake for 35-40 minutes or until edges are set and center is slightly jiggly.
Cooking Time: 35-40 minutes
Zesty Lemon Pound Cake
Brighten up your day with this moist and tangy pound cake infused with the zest of fresh lemons!
Ingredients:
– 1 ½ cups all-purpose flour
– 1 cup unsalted butter, softened
– ¾ cup granulated sugar
– 2 large eggs
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon baking powder
– Salt to taste
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Stir in lemon zest and juice.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 55-60 minutes
Lemon Curd Tart with Shortbread Crust
Brighten up your dessert table with this tangy and sweet lemon curd tart, perfectly balanced by a crumbly shortbread crust. This classic combination is sure to impress!
Ingredients:
For the Shortbread Crust:
– 1 1/2 sticks unsalted butter, softened
– 1/2 cup granulated sugar
– 2 cups all-purpose flour
For the Lemon Curd:
– 3 large egg yolks
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 teaspoon grated lemon zest
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. Make the Shortbread Crust: Cream butter and sugar until light and fluffy. Add flour and mix until just combined. Roll out to 1/8-inch thickness and place into a 9-inch tart pan with removable bottom. Trim edges and press into corners.
3. Bake crust for 18-20 minutes, or until lightly golden. Let cool completely.
4. Make the Lemon Curd: Whisk together egg yolks, lemon juice, sugar, and melted butter in a bowl. Cook over low heat, stirring constantly, until thickened (about 10-12 minutes). Remove from heat and stir in grated lemon zest.
5. Pour cooled curd into the prepared crust and smooth top.
Cooking Time: 20-25 minutes
Lemon Poppy Seed Muffins
Brighten up your morning with these refreshing Lemon Poppy Seed Muffins! These moist and flavorful treats are perfect for a quick breakfast or snack on-the-go.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup plain Greek yogurt
– 2 large eggs
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon grated lemon zest
– 1 tablespoon poppy seeds
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, yogurt, eggs, lemon juice, and lemon zest.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in poppy seeds.
6. Divide batter evenly among muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 18-20 minutes
Lemon Coconut Macaroons
These chewy macaroons are infused with the bright citrus flavor of lemon and the warmth of coconut, making them a perfect treat for any occasion.
Ingredients:
– 1 1/2 cups unsweetened shredded coconut
– 1/4 cup granulated sugar
– 1/2 cup confectioners’ sugar
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 3 large egg whites
– 1 tablespoon freshly squeezed lemon juice
– 1/4 teaspoon vanilla extract
Instructions:
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut, granulated sugar, confectioners’ sugar, baking soda, and salt.
3. In a separate bowl, whip egg whites until frothy. Add lemon juice and vanilla extract; continue whipping until stiff peaks form.
4. Fold egg mixture into coconut mixture until well combined.
5. Drop rounded tablespoonfuls of batter onto prepared baking sheet.
6. Bake for 18-20 minutes or until lightly golden.
7. Allow to cool on the baking sheet before transferring to a wire rack to cool completely.
Cooking Time: 18-20 minutes
Lemon Lavender Cookies
These cookies bring together the sunny warmth of lemon and the calming sweetness of lavender, creating a perfect balance of flavors. With just the right amount of zest and a hint of floral notes, these cookies are sure to brighten up any day.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking powder
– 1/4 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/4 cup lavender syrup (or 1 tbsp dried lavender)
– 2 large eggs
– 1 tsp lemon zest
– 2 tbsp freshly squeezed lemon juice
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, and salt in a medium bowl.
3. In a large bowl, cream butter and sugar until light and fluffy. Add lavender syrup (or dried lavender) and mix until combined.
4. Beat in eggs one at a time, followed by lemon zest and juice.
5. Gradually add dry ingredients to wet ingredients and mix until just combined.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
7. Bake for 12-14 minutes or until edges are lightly golden.
Cooking Time: 12-14 minutes
Lemon Ricotta Pancakes
Start your day with a burst of citrus flavor and creamy texture from these Lemon Ricotta Pancakes. Perfect for a Sunday brunch or a quick breakfast on-the-go.
Ingredients:
– 1 1/2 cups all-purpose flour
– 3 1/2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup whole milk
– 2 large eggs
– 1/4 cup granulated sugar
– 2 tablespoons freshly squeezed lemon juice
– 1/2 cup ricotta cheese
– Unsalted butter, melted (for greasing the pan)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, combine milk, eggs, sugar, lemon juice, and ricotta cheese. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients; stir until just combined.
5. Drop batter by 1/4 cupfuls onto the skillet or griddle.
6. Cook for 2-3 minutes or until bubbles appear on surface and edges start to dry.
7. Flip pancakes and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 10-12 minutes
Lemon Sorbet with Mint Garnish
Beat the heat with this light and zesty lemon sorbet, perfectly balanced by a hint of cool mint. A perfect dessert for warm weather gatherings or a quick pick-me-up on a hot summer day.
Ingredients:
– 2 cups granulated sugar
– 1 cup freshly squeezed lemon juice
– 2 cups water
– 1/4 cup chopped fresh mint leaves
Instructions:
1. In a medium saucepan, combine sugar and 1 cup of the lemon juice. Heat over medium heat, stirring until sugar dissolves.
2. Remove from heat and stir in remaining 1 cup lemon juice and water.
3. Chill mixture in refrigerator for at least 2 hours or overnight.
4. Pour mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Once set, transfer sorbet to an airtight container and freeze for at least 30 minutes.
6. Just before serving, garnish with chopped mint leaves.
Cooking Time: 10-15 minutes (prep) + churning time (dependent on ice cream maker)
Lemon Glazed Donuts
Brighten up your day with these sweet and tangy lemon glazed donuts! Perfect for a breakfast treat or afternoon snack, these soft and fluffy treats are infused with the citrusy goodness of fresh lemons.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup whole milk
– 2 teaspoons active dry yeast
– 1/4 teaspoon salt
– 2 large eggs
– 2 tablespoons unsalted butter, melted
– Lemon glaze (see below)
Instructions:
1. Preheat the oil in a deep frying pan to 350°F.
2. In a large mixing bowl, whisk together flour, sugar, and yeast.
3. Add milk, egg, and melted butter. Mix until smooth.
4. Cover the dough and let it rise for about an hour, or until doubled in size.
5. Fry donuts for 1-2 minutes on each side, or until golden brown.
6. Allow donuts to cool before glazing.
Lemon Glaze:
– 1 cup powdered sugar
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon unsalted butter, softened
Mix powdered sugar and lemon juice until smooth. Add softened butter and mix until combined.
Cooking Time: 20-25 minutes (includes rising time)
Lemon Raspberry Layer Cake
Elevate your dessert game with this refreshing Lemon Raspberry Layer Cake, perfect for springtime celebrations or anytime a burst of citrus flavor is needed.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs, at room temperature
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 tablespoons freshly squeezed lemon juice
– 1 cup whole milk
For the lemon curd:
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large egg yolks
– 2 tablespoons freshly squeezed lemon juice
For the raspberry layer:
– 1 cup fresh raspberries
– 2 tablespoons granulated sugar
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour three 8-inch round cake pans.
2. Whisk together dry ingredients. Add softened butter, lemon juice, and milk; whisk until smooth.
3. Divide batter evenly among prepared pans. Bake for 20-25 minutes or until a toothpick comes out clean.
4. Prepare lemon curd by whisking together softened butter, sugar, egg yolks, and lemon juice.
5. Assemble cake layers with lemon curd and fresh raspberries.
Cooking Time: Approximately 45 minutes
Lemon Chiffon Pie
Brighten up your dessert table with this refreshing Lemon Chiffon Pie, featuring a silky lemon curd and a light-as-air meringue topping.
Ingredients:
– 1 cup (200g) granulated sugar
– 3 large egg yolks
– 1/2 cup (120ml) freshly squeezed lemon juice
– 1/4 cup (60ml) unsalted butter, melted
– 1 cup (120g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup (120ml) heavy cream
– 3 large egg whites
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together sugar, egg yolks, lemon juice, and melted butter.
3. In a separate bowl, whisk flour, baking powder, and salt.
4. Add dry ingredients to wet ingredients and whisk until smooth.
5. Pour mixture into a pie dish and bake for 15 minutes.
6. While the crust cools, whip heavy cream and egg whites until stiff peaks form.
7. Spread whipped cream over cooled pie crust and refrigerate for at least 2 hours.
Cooking Time: 20-25 minutes
Lemon Olive Oil Cake
This Lemon Olive Oil Cake is a refreshing twist on the classic dessert, featuring the brightness of lemon zest and the subtle richness of olive oil. Perfect for springtime gatherings or a sweet pick-me-up any time of year.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup extra-virgin olive oil
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon grated lemon zest
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch round cake pan.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together olive oil, eggs, lemon juice, and lemon zest.
4. Pour wet ingredients into dry ingredients; whisk until just combined.
5. Pour batter into prepared pan; smooth top.
6. Bake for 40-45 minutes or until a toothpick inserted in center comes out clean.
7. Let cool in pan for 10 minutes before transferring to wire rack.
Cooking Time: 40-45 minutes
Lemon Cream Puffs
Brighten up your day with these citrusy cream puffs filled with a zesty lemon curd and topped with a light powdered sugar glaze. Perfect for a morning pick-me-up or an afternoon snack.
Ingredients:
– 1 sheet of frozen puff pastry, thawed
– 2 cups heavy cream
– 2 tablespoons unsalted butter, softened
– 2 large egg yolks
– 1/2 cup granulated sugar
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– Powdered sugar for glazing
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry and cut into desired shapes (e.g., squares, triangles).
3. In a bowl, whisk together heavy cream, softened butter, egg yolks, sugar, lemon zest, and lemon juice until smooth.
4. Place spoonfuls of the lemon curd onto each pastry piece, leaving a 1/2-inch border around edges.
5. Fold edges over filling to form a triangle or square shape.
6. Bake for 20-25 minutes or until golden brown.
7. Allow puffs to cool before dusting with powdered sugar.
Cooking Time: 20-25 minutes
Lemon Almond Biscotti
Lemon Almond Biscotti Recipe: A Classic Italian Cookie with a Bright Twist
Biscotti are a staple of Italian cuisine, and this lemon almond variation adds a burst of citrusy freshness to the classic recipe. These crunchy cookies are perfect for dunking in coffee or tea, or served as a sweet treat on their own.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup confectioners’ sugar
– 1/4 cup unsalted butter, softened
– 1 large egg
– 1 teaspoon grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1/2 cup sliced almonds
– Salt, to taste
Instructions:
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. Whisk together flour, confectioners’ sugar, and salt in a medium bowl.
3. In a large bowl, cream butter and egg until light and fluffy. Add lemon zest, lemon juice, and almonds; mix until combined.
4. Gradually add dry ingredients to wet ingredients; mix until a dough forms.
5. Divide dough in half and shape each half into a log about 12 inches long.
6. Bake for 25-30 minutes or until lightly golden. Let cool completely before slicing into 1/2-inch thick cookies.
Cooking Time: 25-30 minutes
Lemon Custard Pots
These individual lemon custards are a delightful treat that’s perfect for warm weather or any time you need a burst of citrusy sunshine. With just six ingredients, they’re also incredibly easy to make.
Ingredients:
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 3 large egg yolks
– 2 tablespoons freshly squeezed lemon juice
– 1/4 teaspoon kosher salt
– 1/2 cup mini muffin tin cups
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together cream, sugar, and salt until the sugar is dissolved.
3. Add lemon juice and whisk until combined.
4. In a separate bowl, whisk egg yolks until smooth.
5. Temper the egg yolks by slowly pouring the warm cream mixture into the eggs, whisking constantly.
6. Pour the mixture into mini muffin tin cups.
7. Bake for 15-20 minutes or until the edges are set and the centers are still slightly jiggly.
8. Let cool to room temperature before refrigerating for at least 2 hours.
Cooking Time: 15-20 minutes
Lemon Gingerbread Cookies
Brighten up your holiday baking with these zesty lemon gingerbread cookies, perfect for snacking or gift-giving.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon ground ginger
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1/4 cup honey
– 2 large eggs
– 1 tablespoon freshly squeezed lemon juice
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, ginger, and salt in a medium bowl.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in honey and eggs.
4. Add lemon juice and whisk until combined.
5. Gradually mix in the dry ingredients until a dough forms.
6. Scoop tablespoon-sized balls of dough onto prepared baking sheet, about 2 inches apart.
7. Bake for 12-14 minutes or until edges are lightly golden.
Cooking Time: 12-14 minutes
Lemon Honey Madeleines
These bite-sized French cakes are infused with the sweetness of honey and the brightness of lemon, making them a perfect treat for any time of day.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 1/4 cup (50g) confectioners’ sugar
– 3 large eggs, at room temperature
– 1/2 cup (120ml) whole milk, at room temperature
– 1 tablespoon honey
– 1 teaspoon grated lemon zest
– Salt, to taste
– Unsalted butter, melted
Instructions:
1. Preheat the oven to 375°F (190°C). Line a madeleine pan with paper liners.
2. In a medium bowl, whisk together flour and confectioners’ sugar.
3. In a large bowl, whisk together eggs, milk, honey, lemon zest, and salt until smooth.
4. Add the dry ingredients to the wet ingredients and whisk until just combined.
5. Pour the batter into the prepared pan and dot with melted butter.
6. Bake for 12-15 minutes or until the edges are golden brown.
7. Allow the madeleines to cool in the pan for 2 minutes before transferring them to a wire rack to cool completely.
Cooking Time: 12-15 minutes
Lemon Basil Sorbet
Brighten up your summer with this tangy and sweet sorbet, infused with the essence of fresh basil. This recipe is perfect for hot days when you need a cool and revitalizing dessert.
Ingredients:
– 1 cup freshly squeezed lemon juice
– 1 cup granulated sugar
– 2 cups water
– 1/4 cup chopped fresh basil leaves
– 1 tablespoon honey
Instructions:
1. In a medium saucepan, combine lemon juice, sugar, and water. Heat over medium heat, stirring until the sugar dissolves.
2. Remove from heat and stir in chopped basil leaves. Let it steep for at least 30 minutes to allow the flavors to meld together.
3. Strain the mixture through a fine-mesh sieve into a large bowl, discarding the solids.
4. Whisk in honey until dissolved.
5. Chill the mixture in the refrigerator for at least 2 hours or overnight.
6. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
7. Freeze the sorbet for at least 2 hours before serving.
Cooking Time: 10 minutes (plus chilling time)
Lemon Blackberry Cobbler
A sweet and tangy combination of fresh blackberries, bright lemon zest, and a crunchy cobbler topping makes for a perfect dessert. This classic recipe is easy to make and sure to please any crowd.
Ingredients:
– 2 cups fresh or frozen blackberries
– 1 cup granulated sugar
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 egg, beaten
– 1 tablespoon grated lemon zest
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix together blackberries, sugar, and lemon juice.
3. In a separate bowl, whisk together flour, baking powder, and salt.
4. Add melted butter, beaten egg, and lemon zest to the dry ingredients. Mix until a crumbly dough forms.
5. Pour the blackberry mixture into a 9×13-inch baking dish.
6. Drop spoonfuls of the cobbler topping over the berries.
7. Bake for 40-45 minutes or until the crust is golden brown and the filling is bubbly.
Cooking Time: 40-45 minutes
Summary
Beat the summer heat with these refreshing and tangy lemon dessert recipes. From classic Lemon Meringue Pie to creative twists like Lemon Blueberry Cheesecake Bars, there’s something for every sweet tooth. Indulge in moist cakes like Zesty Lemon Pound Cake or Lemon Lavender Cookies, or try your hand at tart and tangy treats like Lemon Curd Tart with Shortbread Crust or Lemon Sorbet with Mint Garnish. Whether you’re a beginner baker or an experienced pro, these 20 irresistible lemon desserts are sure to satisfy your cravings and make your summer a little brighter.
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