Whether you’re in the mood for a sunny cake or a bright pasta, there is so much you can do with lemons — and in this roundup, we celebrate the fruit in all its glory, from the zest to the juice. Some of our favorite recipes include summer crab carbonara with lemons and capers, spring pea chaat with lemon raita, and homemade limoncello. As for dessert? There’s lemon cake with cream cheese frosting, lemon-buckwheat shortbread, and so many more.
Allow us to introduce you to our best lemon desserts of all time. We love cooking with all types of citrus including oranges, limes, and grapefruit, but there’s something about lemon that holds a sweet spot in our heart. Especially when combined with other fresh fruit flavors, like blueberry or raspberry, lemon brings a brightness and tartness to desserts to make them dynamic. These bright and delicious lemon dessert ideas will be the hit of any gathering you bring them to, and we’re sure everyone will ask you for the recipe.
Our fan-favorite Lemon Bar Cheesecake combines your two go-to desserts—lemon bars and cheesecake—in one. A Lemon Bundt Cake drizzled with glaze and crowned with thin strips of lemon peel will be the star of any spring party; Blueberry Lemon Crumble Bars are the ideal pack-and-go picnic snack. From melt-in-your-mouth bars to elegant layer cakes, our best lemon desserts are consistent crowd-pleasers. Get ready to pucker up for these beautiful bakes.
If you’re hosting a brunch party, surprising a friend with a batch of homemade sweet rolls, or simply looking to add some zing to your day, your plans should definitely involve one of these delicious lemon dessert recipes. Just one quick tip before you start baking: If a recipe calls for lemon juice, press and roll your lemons against the counter first before you halve and squeeze them—this will help you get the most juice out of them! Once your lemon treats are baked, pair them with a spring cocktail that’s just as bright and refreshing!
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PHOTO: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE
If you’re lucky, you might even have some Meyer lemons on hand. Thought to be a cross between traditional lemons and mandarin oranges, Meyer lemons are less acidic, a bit more herbaceous, and sweeter than their normal lemon counterparts. A perfect addition to desserts and even salads, Meyer lemons are an ideal swap for really any of our favorite lemon desserts (especially this lemon coconut tart). Just be sure to go slow when adding your sugar and taste as you go if you take the Meyer lemon route for any of the bars, pies, cakes and cookies featured.
Now that you’ve got dessert sorted, stay on theme with all of our favorite easy lemon chicken dishes, our favorite pasta al limone, and maybe even mix up spiked lemonades as a fun nightcap. And if you’re as lemon-obsessed as we are, you spend spring and summer perfecting your Arnold Palmer game. We personally love swapping in spiked sparkling basil lemonade for a cheeky, boozy upgrade.
Jump to recipe if you like, but be sure to read the whole post for instructional photos & other tips.
Super Easy Lemon Bars. New and improved, with a deeper lemon layer! With only 5 simple ingredients and an incredibly easy recipe. Bake these luscious lemon bars and anyone who tastes them will just rave about them!
Super Easy Lemon Bars
Great lemon bars are an absolute baking classic. Over the last 10 years this recipe has been one of the most used and raved about cookie recipes on this blog.
Since we have over 200 Cookie recipes, on site, that is a very substantial endorsement indeed.
These bars are very easy to cut too.
Easy is the operative word in this recipe. They start with simple 3 ingredient crispy shortbread bottom, which couldn’t be easier to put together and then press into the bottom of a baking pan.
The simple whisked-together lemon custard top is also oh so easy.
The shortbread bottom stays crisp beneath the creamy lemon layer.
With only 5 simple ingredients, these lemon bars are sure to become a new stand by recipe in your house like it did in mine.
Once you see how fast and easy it is to throw together a batch of these incredibly tangy and delicious lemon bars, you’ll never waste another lemon again.
Super Easy Lemon Bars, our original version is still very, very good.
Although, I find the original recipe to be excellent, I had a thought while recently making another batch. Can I make these with even more lemon punch?
A lemon bar could never be too tangy for me, so I thought, why not a thicker lemon layer? I modified the recipe slightly to try it.
All I did was simply increase the ingredients in the lemon layer by 50% to get even more of that silky lemon layer on top. It worked out very well indeed.
I sampled more than a few myself and then sent the remainder to friends, who raved about them as well. They were just too good to keep to myself.
Super Easy Lemon Bars. A perfect teatime treat.
The other tweak I tried was adding just a little baking powder to the shortbread bottom layer. With the extra weight of the topping, I wanted to be sure the shortbread base would not get soggy.
It worked perfectly and is well worth trying when you make your next batch.
How to zest a lemon, to maximize flavor.
Simply whisk the lemon layer ingredients together.
Add shortbread crumb mixture to pan.
Lightly press the crumbs evenly into the pan.
Bake the bottom layer until golden brown at the edges.
Love lemon recipes?
If you are a real lemon lover like me, I’ve put together a countdown of our Top 50 Lemon Recipes from over a decade on Rock Recipes.
Best Lemon Recipes
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Super Easy Lemon Bars. New & improved with a deeper lemon layer. Using only 5 simple ingredients & a very quick preparation time, this is the easiest & best lemon bars recipe I’ve ever tried in almost 40 years of baking.
- 1 cup cold butter, cut in small pieces
- 1/2 cup sugar
- 2 cups flour
- 1/4 tsp baking powder (optional. See notes below)
For the lemon layer (See notes below for ingredient amounts to use for a thicker lemon layer)
- 1 1/2 cups sugar
- 1/4 cup flour
- 4 eggs
- zest of two lemons, very finely chopped
Instructions
- Using a pastry cutter or in a food processor blend together the butter sugar and flour.
- Press evenly into the bottom of a greased and parchment paper lined 9×13 inch baking pan.
- Bake for 20 to minutes at 350 degrees F ( 325 degrees F if you are using glass bake-ware) The bottom should just be beginning to brown slightly at the top edges.
For the lemon topping
! For a thicker lemon layer (See notes below for ingredient amounts to use for a thicker lemon layer)2 1/4 cups sugar1/3 cup + 1 tbsp flour6 eggszest of three lemons, very finely choppedjuice of 3 lemons, (about 1 cup juice)
Note on the shortbread bottom.
I added just a little baking powder (1/4 tsp) to the shortbread bottom layer. With the extra weight of the topping, I wanted to be sure the shortbread base would not get soggy.
Yield
Looking for the perfect lemon desserts?
From cakes to cookies, to bars and puddings, these light and luscious lemon treats are a refreshing finish to any meal.
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With a tart, sour note, and a little added zest, lemon elevates the flavor of everything it touches (ok maybe not everything, but the list is long)!
Lemon desserts can be light and fresh or warm and comforting, but they’re always a welcome treat. How many of these amazing 24 lemon desserts will you make?
Want my advice? Try them all!
20+ Best Lemon Dessert Recipes
An oldie but a goodie, there’s a very simple reason you always see lemon bars at parties and potlucks. They are so easy to make and packed with flavor.
Crumbly, buttery shortbread makes the perfect base for these bars. Lemon can be tart, so the sweet and crunchy shortbread will really help to mellow things out a little.
But that’s not to say the flavor of that lemon won’t pack a punch. The filling comes together in one bowl, making cleanup a breeze.
Lemon Cheesecake Mousse
I think the words ‘no-bake’ are a favorite of baking enthusiasts who don’t always have a lot of time on their hands.
Whether you’re just in the mood for something sweet or need a last-minute dessert for a party, this no-bake lemon cheesecake mousse will be a definite hit.
With just 5 ingredients – 1 being water – you can whip up a light and creamy lemon dessert in no time. They look beautiful in glass jars, but will be just as delicious in a ceramic pot.
Try a variety of fruit toppings or compotes to make this a tangy, sweet dessert you’ll keep coming back to.
Lemon Coconut Truffles
These little balls of cream cheese, coconut, and lemon can be served as delicate truffles, or as fun cake pops. Either way, they won’t last too long.
The lemon in this dessert is subtle and complemented perfectly by the creamy coconut and white chocolate.
However, if you like a little more zing, you can always substitute a little cream cheese for lemon curd in the mix.
Lemon Loaf
I know it’s technically pumpkin spice season, and I’m just as eager for it as you.
But if you’re looking for a moist loaf recipe that non-pumpkin fans will devour, this one has you covered.
Don’t worry if your batter looks a little curdled after you add the lemon juice, that’s normal. It will come back together once you incorporate the dry ingredients.
The glaze is optional, but I highly recommend it. The loaf is tangy and tender, but sometimes these things are easy to over-do.
To make sure you get the moistest loaf ever, poke a few holes in the top and lather over the glaze, letting the sweetness seep in.
Lemon Scones with Lemon Glaze
Scones are such a versatile treat. Whether sticking to the traditional raisin rounds with jam and clotted cream or taking things out of the box, they’re easy to make and great to travel with.
The important thing to remember when making scones is not to overmix the dough. I like to just incorporate everything, leaving the dough a little shaggy.
As you form the dough on the counter, it will come together, and your scones will be tender and flaky.
Try adding in a few blueberries or fresh raspberries for a pop of color and an extra bit of sweetness.
Lemon Strawberry Trifle
I love trifles. They can be made with all store-bought items that layer together to make an impressive dish.
For this lemon and strawberry dessert, you will need to layer angel food cake with creamy lemon pudding and sliced strawberries. But feel free to use more fruits if you like!
If you don’t have time to make lemon curd, most supermarkets will have it in a jar.
Lemon Creme Brulee
Creme Brulee may look like a dish better left to professionals, but I promise, it’s not as difficult as you think.
When making your lemon custard base, it’s important to gently heat the cream and very slowly add it into the egg mix.
I like to use a ladle to help control how much I’m adding, which will keep your eggs from scrambling.
What about that beautiful sugar top? Your oven broiler will do the trick just fine. But if you really want to do it like the pro’s, Chef’s torches are available online for less than $15.
Baked Lemon Donuts with Lemon Glaze
Though the texture is a little more cakey, baked donuts are a great way of getting that glazed fix at home.
With just a 5-minute prep time, you can whip up a batch and still have time to walk the dog and finish the laundry.
This recipe uses lemon extract rather than lemon juice. It’s easy enough to find in the store and will ensure you get as much flavor as possible, plus the lemon glaze will give it a boost.
A pleasant alternative would be to use a blueberry glaze for a colorful change and complimentary flavor combination.
Lemon Macarons
I know what you’re thinking, but trust me when I say you can make macarons at home. We’ve seen all the fails and worry they’re too complicated, and I was hesitant too at first.
But once you get it, you really get it, and you’ll be making these in your sleep.
Before you start, look online and read through the process and steps. Something as simple as using a scale instead of a cup measurement can make all the difference with these little cookies.
For this lemon macaron recipe, be sure they’re at the right consistency before baking, and don’t skip the drying stage. It’s crucial for this cookie to sit out for an hour to dry.
The lemon curd filling will be tangy and smooth and so good with the creamy vanilla frosting. Want even more lemon flavor? Mix some curd into the frosting!
Easy Lemon Sorbet
Got 15 minutes and some martini glasses? Then you have the easiest little dessert out there.
Sometimes after dinner, all you want is something sweet to top it all off. This recipe is so light, fast, easy to make ahead, and can be enjoyed even after a feast.
Once given enough time to freeze, this sorbet looks restaurant worthy when served in a tall glass. I personally love martini glasses for this dish, along with some fresh fruit and a drizzle of vodka.
Baked Lemon Raspberry Cheesecake
This lemon dessert looks just as good as it tastes. When allowed to set and sliced with a clean knife, you’ll have layers of graham crackers, creamy cheesecake, and a bright raspberry filling.
The key to this cheesecake is to add the raspberry sauce in the middle. Pour half of your cheesecake batter over the crust and top with the bright red sauce.
Then, very carefully, cover the sauce so that it bakes inside, leaving you with that great contrast.
Tangy and Delicious Lemon Bark Recipe
Chocolate bark is such a great option for gifts or a quick treat at home. It’s easy to change up but usually comprises Christmas-like flavors.
This recipe is something a little different. Using lemon oil to flavor white chocolate, and sprinkling with candied lemon peel, this bark will be a great Christmas alternative, or something fun for spring.
You can eat the bark alone, or use it as a different cupcake topping. Try sprinkling some freeze dried raspberries with the candied peel.
Lemon Marshmallows
Homemade marshmallows are often fluffier than store bought. With this recipe, you can slice them into squares and eat alone, or cut into shapes and dip in chocolate.
They can be made into fun marshmallow pops or tucked into an Easter basket.
You’ll need a stand mixer for this recipe and be careful when pouring the sugar syrup. Though kids will love them, it’s not the best recipe to be making with young helpers.
Where they can assist is with decorations! Once you have the mix prepared in your dish, you can either leave them plain or go nuts with toppings – literally!
Sprinkle with chopped nuts, sprinkles, or even edible glitter for a fun and delicious sticky treat.
Classic Lemon Meringue Pie
A list of luscious lemon desserts wouldn’t be complete without a lovely lemon meringue pie!
Top tip! Blind baking the crust – baking it alone without filling – will help to prevent a soggy bottom. And don’t forget to spread that fluffy meringue right to the edges, to avoid any sad weeping.
Lemon Meltaways
If I were you, I would double, or even triple this recipe. These buttery, lemon shortbread cookies are so delicious that you will need extra.
Slice and bake cookies are always a great option and come together nice and fast.
Just roll your dough into a log and freeze down any extra to have on hand, should you need lemon cookies in a pinch.
Lemon Tiramisu Cake
I think coffee is one of those unicorns that isn’t enhanced by adding lemon. Don’t worry though, I haven’t gone mad. This dessert is all lemon.
Rather than coffee, this recipe asks you to dip the lady fingers in lemonade, but if you want something more grown-up, Limoncello will be so good.
Either way, you have a creamy, tart dessert that screams springtime.
Blueberry Cream Cheese Cookies with a Lemon Glaze
Although I’m partial to a soft, warm chocolate chip cookie, there is something about a little variety. Soft, chewy and perfectly tart, these cookies have it all.
If you’ve never put cream cheese into a cookie before (why not??), add with the butter and sugar, then continue as normal.
When adding the blueberries, fold them in gently so they don’t streak through the dough too much – unless that’s the look you want.
The glaze really amps up the lemon flavor of these cookies, but you can always stripe with a little white chocolate, too.
Easy Lemon Meringue Cookies
If you’re short on time but looking for something lemony and impressive, nobody has to know how easy these cookies come together.
By using store-bought lemon curd and shortbread cookies, you can cut your prep time down to less than 20 minutes.
This recipe requires a chef’s torch, as putting them under the broiler would ruin the lemon curd.
Lemon Cupcakes
I used to think lemon was more for adults and avoided it when making things for kids. But after seeing these cupcakes fly off the plate, I know better.
The lemon flavor in the cake is subtle and the frosting is creamy rather than super tangy, making it great for kids with more sensitive palates.
But if you really want to take it up a notch, try adding some lemon curd inside the baked cupcakes.
Lemon Raspberry Parfait
Lemon and raspberries are a match made in heaven. Not only do the colors make any dessert more beautiful, but the flavors compliment each other so well.
The lemon mousse is airy and works perfectly beside the raspberry sauce. As a duo, this dish would be appealing to anyone.
But if you want to really impress, try serving with a couple of buttery shortbread biscuits for a little crunch.
Easy Lemon Danish
Calling it a danish makes this a perfectly acceptable breakfast dessert. Right?
With just half a dozen ingredients, you don’t have to worry about yeast or proofing dough.
Store-bought puff pastry is filled with sumptuous lemon cheesecake and baked for just 20 minutes. It’s so easy and so good.
The glaze will add a little sweetness, but you can always add a few blueberries before baking instead.
Coconut-Lemon Ice Cream Cake
Summer BBQ’s can be both a blessing and a curse. How many pieces of apple pie can you possibly eat?
This recipe will make a refreshing change and turn some heads at the next gathering.
Coconut, macadamia nut shortbread cookie crumb might sound complicated, but it’s as easy as blitzing for a few seconds. The worst part is the 8-hour wait to dig in!
This dessert will be more than delicious served alone, but adding some sliced fruit on the side will give it a little extra freshness.
Fritters with Lemon Mousse and Strawberries
Deep-fried sweet dough is pretty perfect as it is. But put it together with lemon mousse and fresh strawberries, and you have a whole new dessert.
The lemon mousse is a mixture of a quick lemon curd with whipped cream, and you can use store-bought.
For the fritters, don’t worry about trying to make them pretty. They’re not supposed to be.
The funky shapes will create soft spots along with some crispy parts to give this dessert some amazing texture.
Lemon-Blackberry Cheesecake Bars with Toasted Coconut Crust
I know I’ve mentioned raspberries and strawberries a few times, but have you tried lemon and blackberry? You should. It’s pretty amazing.
These cheesecake bars are beautiful, full of color and flavor, and so worth a try. The coconut in the crust adds a chewy texture to the base but can be omitted.
For the filling, it’s as simple as making up a cheesecake batter and splitting in two. Half will be flavored with blackberry puree while the rest is loaded with lemon juice and zest.
When swirled together, they make an eye-catching lemon dessert that nobody will be able to resist.
Lemon Shortbread Cookies
PHOTO: ERIK BERNSTEIN; FOOD STYLING: RILEY WOFFORD
It doesn’t get more classic and understated than shortbread, and here they have a hint of lemon to brighten up the classic melt-in-your-mouth buttery cookie. These start with a standard shortbread dough but have a little extra richness thanks to an egg yolk. Sanding sugar or sprinkles (or both!) add a satisfying, sweet crunch. Though it might not seem like much, just a tablespoon of lemon zest infuses these cookies with lemon punch since all the fragrant oils of a lemon live in the peel.
Get the Lemon Shortbread Cookies recipe.
No-Bake Lemon Icebox Pie
Photography: Caitlin Bensel, Food Styling: Margaret Monroe Dickey, Prop Styling: Heather Chadduck Hilegas
Recipe: No-Bake Lemon Icebox Pie
This cool and creamy dessert was made for hot Southern days.
Lemon-Poppy Seed Cake
Micah A. Leal
Recipe: Lemon-Poppy Seed Cake
This easy loaf cake was made for weekend brunch.
Lemony Crêpe Casserole
Reminiscent of classic bread pudding, this sweet-tart crêpe casserole has a beautiful lacy top and tender-but-sliceable center, adorned with a buttery lemon-tinged maple sauce. It’s made with the ease of store-bought lemon curd and crêpes.
The Lemon Cheese Layer Cake
Recipe: The Lemon Cheese Layer Cake
You’ll find homemade lemon curd sandwiched between the four layers of this lemon cake. The curd will need to chill for 8 hours after it’s made, so make sure to prepare it in advance.
Lemon Blueberry Pound Cake
Recipe: Lemon Blueberry Pound Cake
This stunning pound cake combines fresh blueberries with the sweet tang of lemon.
Recipe: Lemon Meringue Cookies
These melt-in-your-mouth cookies look gorgeous on your favorite cake plate.
Lemon Bar Cake
Jennifer Davick; Food Styling: Vanessa Rocchio; Prop Styling: Missie Crawford
Recipe: Lemon Bar Cake
Lining your slow cooker with aluminum foil will make cleanup a breeze.
Lemon Cheesecake Bars with Gingersnap Crust
Alison Miksch; Styling: Missie Neville Crawford
Recipe: Lemon Cheesecake Bars with Gingersnap Crust
A gingersnap crust makes these lemon cheesecake bars holiday ready.
Strawberry-Lemonade Cupcakes
Photographer: Jennifer Causey Food Stylist: Melissa Gray Prop Stylist: Heather Chadduck Hillegas
Recipe: Strawberry-Lemonade Cupcakes
Transform a box of cake mix into these bright cupcakes that taste totally homemade.
Lemon-Stuffed Grilled Branzino
Branzino, a European sea bass, has a wonderful richness when cooked on the bone. Chef Barbara Lynch stuffs the fish with lemons and herbs, then grills it until the skin is browned and crispy to add even more flavor.
Lemon-Lime Poke Cake
Greg DuPree; Food Styling: Chelsea Zimmer; Prop Styling: Audrey Davis
Recipe: Lemon-Lime Poke Cake
Poke cakes ensure that the inside of the cake has just as much flavor and moisture as the frosting.
Lemon Blueberry Shortcakes
PHOTO: ANDREW BUI; FOOD STYLING: MAKINZE GORE
A strawberry shortcake is the quintessential summer dessert; here, we give it a little makeover. The buttery, flaky biscuits are crowned with a homemade lemon curd (store-bought would be fine!), sweetened blueberries, and an easy whipped cream. It’s tart and sweet—and incredibly good. It feels like a mix between a shortcake and a scone, and makes us wish all biscuits came with fresh lemon curd.
Get the Lemon Blueberry Shortcakes recipe.
Lemon-Buttermilk Icebox Pie
Recipe: Lemon-Buttermilk Icebox Pie
You can make your own graham cracker crust for this icebox pie or use store-bought to save some time.
Lemon-Lime Meringue Pie
Antonis Achilleos; Prop Styling: Christine Keely; Food Styling; Tina Bell Stamos
Recipe: Lemon-Lime Meringue Pie
The meringue topping balances out the tartness of the filling.
Summer Crab Carbonara with Lemons and Capers
Chef Douglass Williams’ method for carbonara allows you to hold the cooked pasta before adding it to the garlic–oil–pasta cooking liquid emulsion. It makes for a simple, creamy carbonara without the stress.
Lemon Tart
Between the sweet-tart filling and the buttery crust, there’s something so elegant, yet simple when it comes to this lemon tart.
Get the Lemon Tart recipe.
Sheet Pan Hanger Steak and Bok Choy with Lemon-Miso Butter
“You may notice that this recipe makes more miso butter than one could conceivably dollop onto a single dinner,” cookbook author Leah Koenig writes. “That leftover butter stores well in the fridge and enhances everything it touches, from grilled fish and pasta to warm biscuits and popcorn.”
Roasted Carrots with Preserved Lemons and Dates
Fresh herbs, two kinds of citrus, and a honey-za’atar vinaigrette give this charred carrot salad bright flavors. Smashed pistachios provide a welcome bit of added crunch.
Citrus Pull-Apart Bread
Recipe: Citrus Pull-Apart Bread
Blueberry Lemon Cake
Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Audrey Davis
Recipe: Blueberry Lemon Cake
In addition to the pictured blueberries, feel free to garnish the top of this layer cake with candied lemon peels as well.
Lemon-Olive Oil Semifreddo with Blueberry Compote
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 freeze, so there’s no need to let this soften before serving it.
Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Heather Chadduck
Recipe: Lemon Tiramisu
This heavenly spin on tiramisu is ideal for spring.
Sweet Potato Fritters with Lemon-Tahini Sauce
The barely-there binder in the batter makes for incredibly lacy, crispy fritters. Be sure to cook them gently over medium heat so they cook through and crisp up without burning.
Meyer Lemon Cheesecake Bars
Recipe: Meyer Lemon Cheesecake Bars
A marbled finish will wow your guests, but is easy to create.
Lemon Blueberry Bread
As soon as the weather starts warming up, we begin to daydream of all the possible lemon blueberry desserts we can make. This one is officially at the top of our list. It’s easy, the batter takes no time to make, but most importantly, it brightens our day with its vibrant glaze. The all-natural color is unbelievable and really makes this lemon blueberry bread stand out, along with its delicious, punchy flavor.
Get the Lemon Blueberry Bread recipe.
Cakey Lemon Brownies
Photographer Victor Protasio, Food Stylist Jennifer Wendorf
Recipe: Cakey Lemon Brownies
Chewy brownie consistency with the bright flavor of lemon bars? We’ve met our new favorite dessert.
Roast Chicken with Lemons
Photo and Styling by Julia Gartland
The ingredient list for Italian cooking writer Marcella Hazan’s roast chicken recipe is super simple: just chicken, salt, black pepper, and lemons.
Lemon Meringue Roulade
Recipe: Lemon Meringue Roulade
We made lemon meringue pie into a decadent roulade that’s made for spring parties.
Strawberry-Lemonade Cake
Recipe: Strawberry-Lemonade Cake
What better way to toast to the springtime than with this Strawberry-Lemonade Layer Cake?
Lemon Cream Cake
This simple lemon cream cake was a beloved favorite at Olive Garden. Why they don’t have it on the menu anymore, we’ll never know. This copycat recipe is more than just second best, though. Even if you have never had the original version, this is the one worth making. The vanilla cake is soft and fluffy with a hint of lemon and gets a thick lemon cream filling that’s just tart enough. The vanilla crumble goes along the outside for a little adornment. It’s a perfect, not-too-sweet ending to your copycat meal of breadsticks and five-cheese ziti al forno!
Get the Lemon Cream Cake recipe.
Lemon-Blueberry Cheesecake Bars
Glazed Lemon-Ginger Scones
Restaurateur Aimee Olexy’s lemony, cream-based scones are light, moist, and laced with pieces of chewy candied ginger.
Grilled King Salmon with Meyer Lemon Relish
Floral and lightly acidic salsa brings out the buttery, rich flavors of grilled king salmon. Salmon is meaty enough to stay intact on a grill and gets meltingly tender as it cooks. Serve leftover salsa with grilled lamb, chicken, or pork.
Lemon-Orange Chiffon Cake
Recipe: Lemon-Orange Chiffon Cake
The flavor of lemon zest in this cake recipe is found in the buttercream frosting.
Chewy Lemon Sugar Cookies
Lemon sugar cookies are our favorite summer treat. The taste of lemon is so bright and refreshing that it makes us forget all about those chocolate chip cookies. Plus, we love a cookie rolled in sugar for that sparkly crust it gives. This recipe yields cookies that are soft and sweet with that perfect chewy center that keeps you wanting more.
Get the Chewy Lemon Sugar Cookies recipe.
Lemon Lime Pound Cake
The Pioneer Woman
If you’ve ever wondered what your favorite lemon-lime soda tastes like in cake form, this is it! The zest on top gives this cake a little extra zing.
Get Ree’s Lemon Lime Pound Cake recipe.
Cranberry Lemon Bars
Will Dickey; Prop Styling: Christina Daley; Food Styling: Rishon Hanners
Recipe: Cranberry Lemon Bars
Cranberries and lemons come together to create a colorful dessert that’s both tangy and sweet.
Chicken Freekeh Skillet with Warm Feta-Lemon Relish
“It’s garlicky, a little spicy, herby, and full of surprises,” cookbook author Ann Taylor Pittman writes of the relish in this dish. “First, it includes firm feta cheese that gently warms to the point that it becomes soft and almost gooey. The relish gets a brazen hit of citrus from chopped lemon sections, which offer tart, juicy bursts that are way more forward than lemon juice would be. The effect is an unsubtle finishing touch that balances out the nutty grains and meaty chicken.”
Recipe: Luscious Lemon Bars
You can make this recipe up to one month ahead and freeze.
Atlantic Beach Pie
If you take lemon icebox pie and key lime pie and mash them together with a salty cracker crust, you get this Atlantic Beach pie that’s so unique.
Get the Atlantic Beach Pie recipe.
Spring Pea Chaat with Lemon Raita
This fresh and crunchy chaat stars a trio of spring peas punched up with a tempered mixture of whole cumin seeds, mustard seeds, chiles, and ginger. The tart lemon raita brings a welcome cooling element; spoon the extra over rice, naan, or fresh fruit.
Hector Sanchez; Styling: Caroline M. Cunningham
Recipe: Lemon Meltaways
This recipe makes three-and-a-half dozen cookies, so you’ll have plenty to go around at any gathering.
Creamy Lemon Pasta
Chef Andrew Zimmern mimics the sweet, fragrant lemons of Italy’s Amalfi Coast with Meyer lemons in this beautifully bright and creamy pasta. The dish originated at L’Antica Trattoria in Sorrento, where lemon juice is tossed with just-cooked pasta until absorbed. Supremes of lemon add a juicy, tart pop that cuts through the cream in the sauce.
Anyone would be happy to get a slice of this bright lemon cake. It’s perfect for Mother’s Day, birthdays, or just a Sunday afternoon.
Get the Lemon Cake recipe.
Lemon-Yogurt Crumb Cake
Recipe: Lemon-Yogurt Crumb Cake
Skip the curd if you’re not into it. Our Lemon-Yogurt Crumb Cake can be enjoyed as dessert or as a sweet breakfast treat.
Lemony Sumac Pie with Ritz Cracker Crust
Pastry chef Paola Velez loves making crumb crusts for no-bake pies during the hot summer months. Here she uses Ritz cracker crumbs as a salty, buttery foil to puckery lemon. Sumac, a tart spice that adds floral aroma and pops of red color, backs up fresh lemon juice in this sweet and sour filling.
7UP Bundt Cake
Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Kathleen Varner
Recipe: 7UP Bundt Cake
With this classic recipe, your favorite soft drink transforms into an extra-elegant Bundt cake.
Lemon Drop Meringues
Antonis Achilleos; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis
Recipe: Lemon Drop Meringues
Drop a little sunshine on your plate with these gorgeous citrus meringues.
Lemon Chiffon Pie
Recipe: Lemon Chiffon Pie
You can use store-bought crust, if desired, to help this seven-ingredient pie come together a little easier.
Lemon Pudding Cake
Recipe: Lemon Pudding Cake
These fluffy, custardy cakes are ideal for serving personal portions to family members.
Lemon Thumbprint Cookies
Recipe: Lemon Thumbprint Cookies
This big-batch recipe combines the tangy taste of lemon and sweet flavor of raspberry together for the perfect treat.
Homemade Lemon Curd
Creamy, tangy lemon curd is used in many of these lemon desserts, but it can also be a dessert in and of itself! Just serve it up over a scoop of vanilla ice cream or with a bowl of fresh berries.
Get the Homemade Lemon Curd recipe.
Roasted Lemon Broccoli with Tahini-Yogurt Sauce
Cookbook author Tara Duggan is an expert in root-to-stalk vegetable cooking. She uses both the broccoli stalk and florets along with a whole sliced lemon and lemon juice for this spicy, tangy recipe.
Layered Blackberry-and-Turmeric Lemonade
This spritzy, summery drink from mixologist Julia Momose is a showstopper with its distinct pink and yellow layers.
Grilled Artichokes with Herby Lemon Aïoli
“Artichokes are at their best — and easiest to prepare — when cooked quickly over a fire, particularly when served with luscious lemon aïoli made with the smoky juices and pulp of grilled lemons,” cookbook author Paula Disbrowe writes.
Limoncello
This homemade limoncello boasts rich lemon flavor without being too boozy or sweet. Look for unwaxed organic lemons, or be sure to give the whole citrus a good scrub before peeling.
Lemon-Buckwheat Shortbread
Lemon filling highlights the nuttiness of buckwheat flour in these shortbread cookie sandwiches from 2017 F&W Best New Chef Nina Compton.
Lemon Coconut Tart
This revamped lemon tart has a few major upgrades. 1) The buttery graham cracker crust is loaded with toasted shredded coconut. 2) Coconut milk makes the lemon curd filling extra creamy and flavorful. 3) Thanks to Meyer lemons, it’s just the right balance between tart and sweet. (But if you prefer citrus desserts with a little more pucker, swap in regular lemons.)
Get the Lemon Coconut Tart recipe.
Sweet Tea-and-Lemonade Cake
Recipe: Sweet Tea-and-Lemonade Cake
The Arnold Palmer is remade in cake form. We don’t object. Make this cake tipsy by substituting 2 tablespoons vodka or bourbon for the lemon juice in the frosting.
Lemon Meringue Pie with Marcona Shortbread Crust
“I like lemon pie so much that I want even more of the bright, sunny lemon flavor to come through, so there’s less sugar and more lemon juice in this filling than you’ll find in most recipes,” F&W Cooks contributor Ann Taylor Pittman writes. “It’s assertively — but not aggressively — lemony, and is balanced by the fluffy meringue topping, which has the perfect sweetness and density to complement the tarter-than-usual filling.”
Lemon-Lime Pound Cake
Hector Manuel Sanchez
Recipe: Lemon-Lime Pound Cake
Pound cakes are easy by nature, but this Lemon-Lime Pound Cake takes minimal effort with an absolutely delicious result.
Spaghetti with Shrimp, Lemon, Mint and Pecorino
Roman chef Angelo Troiani riffs on the classic spaghetti ajo, ojo e peperoncino (garlic, oil, and chile), embellishing it with shrimp, lemon, pecorino, almond, and mint. It’s simple, delicious, and crowd-pleasing.
Best-Ever Lemon Meringue Pie
Recipe: Best-Ever Lemon Meringue Pie
What makes this Lemon Meringue Pie the best ever, you ask? The mile-high meringue, of course.
On a warm afternoon, it’s hard to beat this chilled lemon pie. You may even find yourself sneaking a slice right out of the fridge.
Get the Lemon Icebox Pie recipe.
Lemon Icebox Cake
Icebox cake may be an old-school concept, but this recipe is truly spectacular. The combination of lemon curd and cream cheese frosting is intensely citrusy and refreshing, and the quick candied lemon peel makes it priceless.
Get the Lemon Icebox Cake recipe.
Shaker Lemon Pie
Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Ana Kelly
Recipe: Shaker Lemon Pie
This old-fashioned pie is made with thinly sliced whole lemons—peels and all.
Lemon Cream Cheese Bars
Recipe: Lemon Cream Cheese Bars
These aren’t your mama’s lemon bars. Prepare to fall in love with the incredible texture of this dessert.
Lemon Cake with Cream Cheese Frosting
Layers of delicate flavors from the lemon, honey, and extra-virgin olive oil — which helps keep the cake moist and imparts mild fruitiness — come together in this one-bowl batter. Stacked with a fluffy and rich lemon–cream cheese frosting, this easy layer cake is a keeper. Be sure the butter and cream cheese are softened for the smoothest frosting.
Our version of lemon icebox pie (itself a riff of Key lime pie) calls for an extra-buttery graham cracker crust that’s first partially baked before the filling is poured in. Why bake the crust? We’ve found that pre-baking the crust gives the pie a jumpstart on caramelization—and caramelization is a good, tasty thing. And once cooled and the filling added, a second bake helps stabilize the filling, along with ensuring the yolks are fully cooked. If you’re still looking for a truly no-bake lemon option, check out our lemon icebox cake.
Lemon Upside Down Loaf Cake
A Cozy Kitchen
You’ve had pineapple upside down cake—but what about lemon upside down cake? The topping for this sweet loaf is made with brown butter, brown sugar, and—you guessed it—lemons!
Lemon Ripple Cheesecake Bars
Cookbook author Elinor Klivans got her start as the “cheesecake specialist” at a restaurant in Camden, Maine. Her creamy, tangy lemon cheesecake bars can be made up to three days ahead, plus they’re portable enough to bring to outdoor gatherings. For the neatest squares, slice the cheesecake into bars with a warm knife, wiping off the blade between cuts.
Lemon Bundt Cake
Recipe: Lemon Bundt Cake
Shake up Mama’s traditional Bundt recipe with a nice hit of tart lemon.
Lemon-Orange Pound Cake
Photo: Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Ana Kelly
Recipe: Lemon-Orange Pound Cake
Garnish with lemon slices, if desired.
Raspberry-Lemon Cheesecake
Recipe: Raspberry-Lemon Cheesecake
This dreamy cheesecake is a gorgeous blend of tart and sweet flavors.
Lemon-and-Chocolate Doberge Cake
Photo: Victor Protasio; Prop Styling: Cindy Barr; Food Styling: Torie Cox
Recipe: Lemon-and-Chocolate Doberge Cake
This multi-flavored cake is truly a labor of love, but the end result is worth it.
Dreamy Lemon Cheesecake
Recipe: Dreamy Lemon Cheesecake
Prepare the lemon curd up to two weeks in advance, just store it in the refrigerator.
Meyer Lemon Sponge Pudding
Recipe: Meyer Lemon Sponge Pudding
Using egg whites gives this dessert an airy texture for a lighter yet just as delicious dessert.
These bars are big on crust—just the way Ree likes ’em! They’re sweet, tangy, and delicious.
Get Ree’s Lemon Bars recipe.
Lemon Raspberry Cake
Caitlin Bensel; Food Styling: Melissa Gray; Prop Styling: Missie Neville Crawford
Recipe: Lemon Raspberry Cake
Lemon and raspberries? Well that’s simply a match made in heaven.
Lemon Blueberry Cake with Lemon-Zest Glaze
This one-bowl loaf cake is exceptionally easy to make. Since the batter calls for oil instead of butter, there’s no need for a creaming step — just quickly beat together the ingredients until smooth, then fold in the blueberries. Thanks to plenty of sour cream and minimal leavener, the cake bakes up rich and tender, ready for the final touch of a puckery lemon glaze topped with plenty of fresh lemon zest.
Lemon Cupcakes with Raspberry Buttercream
Recipe: Lemon Cupcakes with Raspberry Buttercream
You don’t need expert decorating skills to make these adorable cupcakes picture-perfect. Simply top each one with a lemon slice and raspberry.
Salmon Tartare with Pistachios and Lemon
Spoon salmon is the meat that’s scraped from the carcass of a freshly butchered fish. It would normally go to waste, but its rich flavor and silky texture make it perfect for this lemony, pistachio-studded tartare.
Luscious Lemon Cake
Recipe: Luscious Lemon Cake
Frosting just the top and between the layers is a time-saver.
Blueberry-Lemon Crunch Bars
Photo: Victor Protasio; Food Styling: Chelsea Zimmer; Prop Styling: Mary Clayton Carl Jones
Recipe: Blueberry-Lemon Crunch Bars
A crispy crumble topping is the cherry on top of these delectable, packable bars.
Any cake that can be served at breakfast, brunch, or dessert is worth saving if you ask us. This one even has a simple glaze that you can whip up in minutes!
Get the Lemon-Poppy Seed Cake recipe.
Basil Lemon Bars
Greg DuPree; Food Styling: Emily Nabors Hall; Prop Styling: Christine Keely
Recipe: Basil Lemon Bars
You’ll need just 10 ingredients to pull together this herb-infused take on classic lemon bars.
Double Lemon Cupcakes
Ree’s extra-lemony cupcakes have zest in the batter and in the frosting. For the finishing touch, try topping them with candied lemon peel.
Get Ree’s Double Lemon Cupcakes recipe.
Sorghum and Albacore Tuna Salad with Preserved Lemon
Preserved lemon is a popular North African condiment made by pickling the fruit in salt and its own juice. The bracing lemony flavor adds a salty kick to this olive-, onion-, and fresh herb–laden tuna salad.
Lemon Loaf Cake
Photography: Caitlin Bensel, Food Styling: Karen Rankin
Recipe: Lemon Loaf Cake
Tender and moist, this cake is a beautiful complement to a cup of coffee.
Lemon Bar Cheesecake
Photo: Jennifer Davick
Recipe: Lemon Bar Cheesecake
Two of our favorite things (lemon + cheesecake) come together in one amazing cake. You’re going to want to grab your springform pan immediately.
Lemon-Tahini Cookies
The trinity of lemon zest, tahini, and cacao nibs made its way into Gail Simmons’ sweets and baking repertoire on a winter trip to Israel. If you want to get a head start on these cookies, the dough can be made and frozen up to three weeks in advance.
Lemon and Lavender Gin Fizz
Leopold’s Summer Gin brings a smooth, floral flavor to this botanical cocktail with notes of cucumber, sage, lemon, and lavender.