The tangy and zesty qualities of lemons work perfectly in sweet desserts such as cakes, ice creams, and of course, lemon bars.
Lemon Meringue Pie
A gluten-free crust serves as the base for tangy-sweet lemon custard and a fluffy meringue topping in this fresh spin on the classic.
Lemon and Vanilla Angel Food Cake
This delicate, cloudlike cake from Kristen Murray, pastry chef and owner of Maurice restaurant in Portland, is an adaptation of one from her great-aunt Crys, using rice flour for regular flour so the cake is gluten-free, with a little crunch. For best results, beat egg whites to very soft peaks so they (and the cake) can expand further in the oven.
Meyer Lemon Upside-Down CakeAs the sliced lemons bake under the cake and absorb butter and brown sugar, they take on a marmalade-like quality. Meyer lemons really shine in this dessert with their sweet, almost orange-like flavor.
Ginger Shortbread Cookies with Lemon-Cream Cheese FrostingThese bright and fresh cookies get their tangy zest from the lemon in the frosting as well as the candied ginger on top.
Lemon-Lime Macaroon BarsToasted coconut in the crust and two kinds of citrus make this tart-sweet take on lemon bars rich and highly addictive. For bright yellow bars with flecks of zest but no foamy top, whisk the egg mixture just enough to blend.
Lemon CakeThis gluten-free layer cake has a bright flavor and a wonderfully rich frosting. Garnish it with thin lemon slices.
Lemon Meringue Tart
Of all the sweets Dolester Miles makes, this lemon dessert is her favorite. The marriage of a classic French tart and a Southern icebox pie, it showcases sweet and tangy lemon curd atop a cookie-like crust, all piled high with Swiss meringue.
The Lemon Cheese Layer CakeThis bright and festive cake would be a stunning addition to any dessert table.
Lemon-Almond BarsFor quick cleanup and easy serving, line the bottom and sides of the pan with foil before adding the dough.
Extreme Lemon and Chocolate RouladeLemon and chocolate are a lovely and lively pair in this roulade. If you prefer milder lemon flavor, you can omit the rind from the filling. Or, if you are a bold lemon lover (like me), don't strain the rind out of the filling--enjoy the tartness and texture it provides.
Easy Lemon-Blueberry Cake from a BoxDress up a box cake by creating a simple filling using lemon juice and blueberries.
Lemon Pound Cake with Candied Lemon SlicesThis is delicious with a dollop of freshly whipped cream or soft frozen yogurt.
Tangy Lemon Cheesecake Bars
Classic lemon squares can contain 36g sugar per piece. We put a puckery cheesecake spin on ours--cutting sugar to just 6g per bar--which allows the bright citrus to shine.
Lemon Icebox Pie Ice CreamTry a scoop of Lemon Icebox Pie Ice Cream. This homemade ice cream with just four simple ingredients and a tangy citrus twist reinvents the classic Southern icebox pie.
Lemon-Buttermilk Icebox PieA generous topping of blueberries lends a further tangy aspect to this already bright and flavorful icebox pie.
Zesty Lemon PieTop this delicious pie with thinly sliced lemons for a festive presentation.
Lemon Puddings with Candied Lemon ZestThis amazing pudding sets from the acid in the lemon juice; there's no need to add gelatin. The texture is best when the puddings are allowed to firm up overnight.
Lemon Verbena-Buttermilk SherbetOk, so lemon verbena isn't a fruit--but it does add fruity flavor to this lovely dessert. Its floral aroma and taste soften the tang of the buttermilk.
Luscious Lemon CakeFrost the entire cake for a more elegant presentation.
Lemon TiramisùBe sure to use soft ladyfingers, found in the bakery or produce section.
Lemon Bundt CakeWhen Matt Lewis became a baker, he started a quest to re-create the lemon Bundt cakes of his youth. After "a million different versions," he says, he achieved lemon-cake bliss, using the zest of 10 lemons and a little lemon extract to get the flavor just right. The cake has a moist crumb (thanks to a lemony syrup brushed over the top) and a crackling, sugary glaze.
Lemon-Yogurt Crumb CakeWe love the swirls of lemon curd in this cake, but it's also delicious without it.
Glazed Lemon-Ginger SconesAimee Olexy's lemony, cream-based scones are light, moist and laced with pieces of chewy candied ginger.
Quick and Easy Lemon CurdWe changed the mixing method of our favorite lemon curd, then cooked it in the microwave. The results? Buttery rich and smooth as silk, every time.
Candied Meyer LemonsYigit Pura of Tout Sweet Pâtisserie in San Francisco uses these citrus slices as a garnish, both the way they are here (on the softer side, halfway between candied and poached) and one step further (dried overnight on a rack, then turned in sugar for a sparkly look). Sometimes he adds cut-up lemongrass to the syrup.
Meyer Lemon Panna Cotta
Meyer lemon--a lemon/orange hybrid--is sweeter than conventional lemon. If you don't have access to Meyer lemons, you can use a regular lemon and enjoy a dessert that's a bit more tart.
Lemon Cupcakes with Lavender FrostingNo time to make the frosting? Simply top the cupcakes with sweetened whipped cream. Find dried lavender buds or tea in spice stores, high-end markets, or amazon.com. Use food coloring to dye the frosting pale purple, if desired.
Lemon MeltawaysYou'll use just a tad less than two sticks of butter to make these delicate little gems.
Meyer Lemon Curd TartUse the broiler to get that perfect golden meringue.
Lemon Curd Pound CakeWait to prepare the Lemon Curd Glaze until the cake comes out of the oven so it will still be warm when spread over the cake.
Lemon Curd with BerriesIn this custard, citrus juice stands in for milk as the base liquid, thickened by egg yolks. Butter gives the curd a glorious sheen. Garnish with mint leaves for a spot of green color.
Lemon-Lime Pound CakeThis recipe is based on a classic Southern favorite called 7UP Pound Cake, which was created in the 1950s when the soda company suggested using its soft drink instead of other liquid in pound cake recipes. The result: one of the best, and simplest, cakes you'll ever make.
Butter-Crunch Lemon BarsA buttery, crunchy pastry crust forms the base for a tangy lemon filling. You can substitute fresh orange juice and grated orange rind for lemon, if you wish. These are best served chilled.
Lemon-Blueberry Snack CakeThis cake is a winner. One reviewer says, "The cake is very moist and the lemon flavor really comes through."
Coconut Angel Food CakeCitrus lovers will enjoy the bright flavors in each bite of Lemon-Coconut Angel Food Cake thanks to the fresh lemon juice and zest in the cake, orange liqueur in the sauce, and candied lemons as the garnish.
Gingery Lemon Curd SundaeSatisfy your sweet craving with a Gingery Lemon Curd Sundae. By switchng from traditional ice cream to nonfat frozen Greek yogurt, you save more than enough calories to add toppings on your FroYo, such as prepared lemon curd and gingersnaps.
Limoncello FreezeMush together purchased ice cream, lemon curd (found near the jellies and jams), and limoncello, and you get a delicious lemony version of a Creamsicle—fruit-tangy and creamy-milky at the same time. Meringue cookies add welcome crunch.