Psst! These lemon desserts are amazing, too.
Tall and impressive, this unique dessert is a treat for the senses with flecks of
lemon zest and fresh rosemary. Just wait till you taste it! —Mary Fraser, Surprise, Arizona
I work for a Special Education school and our students run their own catering business. Every time they make these lemon-ricotta cookies for a catering event, they get raves. They are the yummiest and chewiest cookies ever! —Renee Phillips, Owosso, Michigan
Lemon juice provides the snappy flavor in this wonderful lemon sherbet recipe from our Test Kitchen. The light, make-ahead treat looks splendid served in individual "boats" made from lemon halves. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Who doesn't love moist lemon cake, especially when you add cream cheese to a boxed mix for extra richness? —Flora Valdez, San Bernadino, California
Sweet raisins and a smooth hot lemon sauce make this bread pudding extra special. Even today, I get requests for the recipe from people who tasted this traditional dessert years ago. —Mildred Sherrer, Fort Worth, Texas
With the growing popularity of gourmet coffees, cappuccino and espresso, I’m finding lots of people enjoy these classic Italian lemon biscotti. —Carrie Sherrill, Forestville, Wisconsin
This bright and creamy lemon chess pie cuts beautifully and has a smooth texture. It’s one of my favorite lemon desserts. —Hannah LaRue Rider, East Point, Kentucky
I created this lemon tiramisu to please everyone in my family. It's a cross between cheesecake and tiramisu with a refreshing lemony flavor. Garnish with fresh berries if you have them on hand. —Monica Marolt, Willowick, Ohio
This refreshingly fruity dessert is one of our favorites. It looks so beautiful layered in a glass bowl that people will think it took ages to make. The secret is starting with a purchased angel food cake. —Lynn Marie Frucci, Pullman, Washington
These bars are simple enough for a no-fuss dinner yet elegant enough for a special celebration. Regardless of when you serve them, they'll be a hit. —Melissa Mosness, Loveland, Colorado
Everyone raves about this pretty lemon sour cream pound cake—and it sure doesn't last long with my family. It also freezes beautifully, so why not make two and pop one into the freezer for another day? —Annettia Mounger, Kansas City, Missouri
This lemon ice cream cake is a cool treat my family loves anytime, but we find it especially refreshing on a hot summer day. The cream of coconut and lemon juice make a delicious combo, and the streusel adds a nice crunch. You can substitute any crunchy sugar, lemon or coconut cookie in place of the shortbread, as long as each cookie is about 2 inches. —Janet Gill, Canton, Ohio
Whether you serve it in chilled bowls or scoop it into cut lemon halves, this creamy four-ingredient sorbet is both sweet and tart. It makes a delightfully refreshing finish to any meal. —Goldene Petersen, Brigham City, Utah
My husband especially enjoys this lemon meringue pie recipe with condensed milk. His mother made a similar treat for him when he was a child, but it was rewarding for me to create a recipe of my own that he loves so much! —Portia Gorman, Los Angeles, California
My husband, Lloyd, loves this cake because it tastes like lemon meringue pie. The cake is no-fuss and makes just enough for the two of us.—Dawn Fagerstrom, Warren, Minnesota
Although it takes some time to prepare this eye-catching cheesecake, the combination of tangy lemon and rich white chocolate is hard to beat. It's always a hit! —Marlene Schollenberger, Bloomington, Indiana
Biscochitos are the state cookie for our home state of New Mexico. They are traditionally made with anise seeds, but I substituted lavender and lemon in this biscochitos recipe. The result is intriguing and delicious! I have also made these with lemon and dried thyme and they were scrumptious. —Marla Clark, Albuquerque, New Mexico
I've given a fresh summery twist to the classic blueberry buckle everyone loves by swapping out the blueberries for raspberries (my favorite) and adding sweet and tart lemon curd. This berry buckle cake recipe tastes great with vanilla ice cream! —Jenna Fleming, Lowville, New York
After being disappointed in this recipe the first time I tried it, I experimented. When I felt it was fit for competition, the judge was impressed, too—I won a blue ribbon and an Award of Excellence. —Sara Scheler, Pewaukee, Wisconsin
Deep-fried fritters are wonderful on their own, but they become over-the-top amazing with a creamy lemon mousse and sweet strawberries. Raspberries and blueberries yield equally good results. —Shannon Bell, Woodstock, Georgia
This citrusy cake with a luscious cream cheese frosting will garner plenty of applause. The flavor, a duet of sweet and tangy notes, really sings. —Summer Goddard, Springfield, Virginia
Several years ago I came upon a little neighborhood restaurant making the most incredible Turkish food I'd ever seen or tasted. I was completely blown away by the dessert and had to learn how to make it. —Jodi Taffel, Altadena, California
These whoopie pies are soft, cakey cookies studded with tart, juicy blueberries and filled with tangy cream cheese frosting. I take them to family and school events and they are always the first thing gone! Be sure to continually scrape the sides of the bowl with a spatula while making the batter and frosting. —Kathy Martino, Pittsburgh, Pennsylvania
Instead of a layer cake, serve guests these delicate cupcakes tinged with a tangy lemon flavor. —Ruth Ann Stelfox, Raymond, Alberta
This lemon ricotta cake recipe is a family gem that was passed down from my grandmother and mother. Garnished with shaved lemon zest, the moist four-layer cake is the perfect dessert when you want to impress. —Nanette Slaughter, Sammamish, Washington
This creamy lemon cheesecake has a lovely soft texture and cuts nicely. The curd adds a fresh, tangy flavor. —Becky West, Statesboro, Georgia
With its sunny lemon color, this gelatin mold brightens up any table. I usually make two molds for parties because it disappears so quickly. —Patricia Ryzow, Thousand Oaks, California
This recipe is a family favorite, served warm as dessert, plain or with a scoop of ice cream. My family also likes it cold as a coffee cake. But the lemon sauce topping makes this traditional dessert a little different, enhancing the flavor of the blueberries. —Maureen Carr, Carman, Manitoba
These simple little cakes are absolutely divine and are perfect with hot tea. Think English tea party! Your guests will love them. — Crystal Jo Bruns, Iliff, Colorado
If you love a moist and creamy cake, this one’s for you. The lemon juice and lemonade give the layers a tangy, citrusy touch, and the cream cheese frosting with sprinkles makes it extra pretty. —Lauren Knoelke, Milwaukee, Wisconsin
Baking soda helps brown these crisp, lemony shortbread-like goodies that were created by our Test Kitchen staff.
I found this recipe in an old cookbook and changed it to be extra citrusy. If you’re a fan of Key lime pie, try lime flavors instead of lemon. —Dawn E. Lowenstein, Huntingdon Valley, Pennsylvania
I love a good strawberry shortcake, but this recipe is my favorite by far. The citrus zest in the dough adds a refreshing zip to the sweet dessert. —Nancy Hooper, Glen Burnie, Maryland
My mother baked this moist treat when I was a child. I loved the lemon glaze and light cake as much then as my children do now. – Missy Andrews, Rice, Washington
Everyone searches for lemon desserts that have easy ingredients and minimal effort. My lemony ginger icebox cake is the answer. It’s a holiday lifesaver. —Suzanne Banfield, Basking Ridge, New Jersey. If you don’t prefer ginger in your cake, then be sure to check out this simple four-ingredient
lemon icebox cake.
I like to bake this lovely three-layer lemon and orange cake instead of a more traditional pie for Thanksgiving. It has that tangy Florida citrus flavor and isn't any more difficult to make than a two-layer cake. —Norma Poole, Auburndale, Florida
These lemony and chewy bars make a refreshing addition to the holiday cookie tray. Try lime juice and zest for a zingy twist. —Nancy Zimmerman, Cape May Court House, New Jersey
This limoncello tiramisu is a delightful citrus twist on a classic Italian dessert. It's always a favorite at holiday meals or summer gatherings! —Deena Resnick, Oregon City, Oregon
This luscious lemon poppy seed cake recipe uses cake mix and pudding mix for an easy dessert highlighting the classic flavor combination. —Betty Bjarnason, Egbert, ON
My granddaughter Sydney has acquired a love of baking. While I was visiting her in Tampa, we made these light, fluffy cupcakes. She's a natural—they turned out fantastic! —Lonnie Hartstack, Clarinda, Iowa
For a taste of summer, try this dessert. The cake's fresh lemon flavor and tart rhubarb topping are so refreshing. —Courtney Stultz, Weir, Kansas
With just 31 calories and less than 1 tsp. sugar per serving, these lemon ice pops are one light and refreshing summer dessert everyone can find room for! —Aysha Schurman, Ammon, Idaho
When we lived on the East Coast, a nearby fruit and vegetable stand had a bakery featuring these soft, cakelike cookies. We missed every bite when we moved away, so I developed this recipe. —Barbara Franklin, Tucson, Arizona
Indulging in this creamy dessert is like eating cheesecake out of a bowl. Light and luscious, it's a pleasing finish to any meal. —Inge Schermerhorn, Kingston, New Hampshire
This old-fashioned citrus cake tastes even better the day after it is made. It is perfect for picnics or other gatherings because it transports easily and tastes wonderful room temperature or chilled. —Judi Stowell, West Kelowna, BC
Hints of lavender and
lemon zest in the crust make these treats a favorite. —Judith Hilinski, Cuyahoga Falls, Ohio
Lemon pie filling lends a splash of citrus flavor to a convenient cake mix, and a rich cream cheese frosting gives it sweetness. My family likes this lemon sheet cake cold, so I cut it into squares and freeze it before serving. —Alyce Dubisar, North Bend, Oregon
Three simple ingredients mixed together and spread into a graham crust make magic while your freezer does all the work. Prep this pie ahead and freeze it overnight or even longer. Feel free to vary the fruit if you'd like! —Debbie Glasscock, Conway, Arkansas
"Pear-adise on a plate" is a great way to describe this fruity crisp. A lovely lemon custard sauce tastefully tops the tender pears and crunchy topping.
After my son called and said he was bringing home his college roommates, I was able to whip up this quick yet impressive dessert in only a few minutes. It's been a family favorite ever since. —Ellen Riley, Murfreesboro, Tennessee
This citrusy, golden-brown cake looks especially beautiful baked in a fancy fluted pan. Serve each slice with a dollop of whipped cream and fresh fruit. —Donna Pochoday, Morristown, New Jersey
Lemon and rosemary make these luscious treats a sweet surprise for a few friends. —Malorie Harris, Wildomar, California
This sweet-tart cake recipe is so much fun to make with my grandkids. They love just "dumping it all in" and watching it magically become a pretty, delicious dessert. —Nancy Heishman, Las Vegas, Nevada
These sandwich cookies taste rich and buttery and have a lovely lemon filling. The recipe has been in our family since the 1950s, when my mother got it from a French friend in her club. —Phyllis Dietz, Westland, Michigan
I first tasted this pie at a local restaurant and hunted around until I found a similar recipe—now it's my husband's favorite. —Martha Sorensen, Fallon, Nevada
This is an especially fun recipe to make with kids because they can roll the dough into balls and flatten them on the baking sheets. The lemon and oatmeal add a nice twist to traditional sugar cookies. —Susan Marshall, Colorado Springs, Colorado
These mouthwatering fritters are golden brown outside, soft and cakelike inside, and have a lovely citrusy and creamy flavor from the classic duo: lemon ricotta. Fritters are great served warm with jam or honey. —Tina Mirilovich, Johnstown, Pennsylvania
I make these lemony muffins for all kinds of occasions. My family always requests them when we have a brunch. They’re so good! —Lola Baxter, Winnebago, Minnesota
I love lemon filled doughnuts when I can find them. This recipe brings the concept to a new level by placing the filling into a baked beignet and enhancing it with a bit of almond flavoring and toasted almonds. The result? Sunshine in a bite. —Arlene Erlbach, Morton Grove, Illinois
These tender cutout cookies have a slight lemon flavor that makes them stand out from the rest. They're very easy to roll out compared to other sugar cookies I've worked with. I know you'll enjoy them as much as we do. —Judy McCreight, Springfield, Illinois
This is the one and only lemon meringue pie recipe you'll ever need. The flaky and tender from-scratch crust is worth the effort. —Lee Bremson, Kansas City, Missouri
Everyone raves over this lovely lemon cake. It's divine with fresh raspberries and a scoop of vanilla ice cream. —Joan Hallford, North Richland Hills, Texas
These spiced-just-right whoopie pies combine two popular flavors in one fun treat. The moist cookies are rolled in sugar before baking for a bit of crunch. —Jamie Jones, Madison, Georgia
Full of lemony flavor, these cookies are great for any time of year and always popular with family and friends.—Patricia C. Quinn, Omaha, Nebraska
Mother's pies were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, but in summer the order of the day was this lemon pie recipe—so light and refreshing! —Phyllis Kirsling, Junction City, Wisconsin
This delicious sweet-tart lemon ice is a perfectly refreshing way to end a summer meal, or any meal, for that matter. —Concetta Maranto Skenfield, Bakersfield, California
This springtime dessert effortlessly combines lemon and blueberries for a sweet, unique treat.
Dainty and light, these tartlets feature two of my favorites —lemon and cheesecake —in one yummy morsel. They look lovely topped with fresh raspberries, but sliced strawberries are just as pretty and delicious. —Gwyn Brandt, Hibbing, Minnesota
These muffins taste like a favorite pie of mine. The meringue adds a unique flavor.—Nancy Kearney, Massillon, Ohio
A pretty glaze gives this tender lemon pecan pound cake an extra boost of citrus. For variety, I sometimes substitute grated orange peel and orange juice for the lemons. —Laura Comitz, Enoa, Pennsylvania
Both the cookie and the frosting are spiked with lemon in these melt-in-your-mouth goodies. Your family won't be able to get enough of this lemon butter meltaway cookie recipe. —Mary Houchin, Lebanon, Illinois
This flaky, buttery pastry dessert has a filling of fruit, walnuts, coconut and cinnamon. There's a lot to love! For even more appeal, dollop sweetened whipped cream on top of each serving. —Ellen Kozak, Milwaukee, Wisconsin
To make these cute tarts more quickly, add the filling to store-bought phyllo tart shells. —Sarah Gilbert, Beaverton, Oregon
Tart and delicious, this pretty cake roll will tickle any lemon lover's fancy. Its feathery, angel food texture enhances its guilt-free goodness. —Taste of Home Test Kitchen
Every year my mom and I collect cookie recipes we want to try and then get together in early December for an afternoon of baking. These no-fail lemon cookies have become an annual tradition. They're a wonderful homemade holiday gift. —Kristen Stecklein, Glendale, Wisconsin
I wasn't a fan of white chocolate until I made this candy. It's tangy, sweet and creamy all at the same time. The bark was a lovely treat during a springtime shower but would be nice year-round. —Diana Wing, Bountiful, Utah
Citrus trees grow abundantly in California, and I'm always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This lemon pound cake is one of my favorites! My mother passed this recipe down to me. —Richard Killeaney, Spring Valley, California
After a big meal, folks really go for this light lemon treat. The shortbread crust is the perfect base for the fluffy top layers. I've prepared this sunny dessert for church suppers for years and I always get recipe requests.
—Muriel DeWitt, Maynard, Massachusetts
The tangy lemon flavor of this no-fuss dessert is especially delicious on a warm day. It gives me delightful flashbacks of selling lemonade on the sidewalk as a little girl. —Donna Biddle, Elmira, New York
A refreshing lemon filling and fresh blueberries give this sunny dessert sensation plenty of color. Don't worry about heating up the oven—this trifle doesn't require baking. —Ellen Peden, Houston, Texas
Cooling lemon and aromatic rosemary make these butter cookies stand out at the holidays. I use them to punch up the cookie trays for potlucks or as gifts.—Elizabeth Hokanson, Arborg, Manitoba
Our state produces an abundance of lemons, and everyone is always looking for new ways to use them. This beautiful tart is my delicious solution to the excess-lemon problem! —Lois Kinneberg, Phoenix, Arizona
This delightful lemon bar recipe is from my mother's file. I've been serving it for many years. They has a wonderful tangy flavor, and they're always a hit. The color and shape make them a nice addition to a platter of cookies. —Etta Soucy, Mesa, Arizona
Golden whirligigs with a tart lemon flavor float on a ruby raspberry sauce in this delectable dessert. I love serving it to guests. My children also like it made with blackberries. —Vicki Ayres, Wappingers Falls, New York
Wait for the oohs and aahs when you present this luxurious lemon cheesecake recipe. The lemon flavor gives it a bright, tangy flavor. —Margaret Allen, Abingdon, Virginia
This fluffy cake is a real treat drizzled with the sweet-tart lemon glaze. —Rebecca Baird, Salt Lake City, Utah
Love lemon cake? Give our
lemon mascarpone cake a try.
We love a dazzling dessert of meringue shells filled with sunny lemon curd. It’s sweet and tart, crunchy and fluffy. Top this lemon curd dessert with whipped cream and berries. —Kris Brill, Milwaukee, Wisconsin
I love bringing something sweet to a potluck, but I don’t like spending all day in the kitchen. Saltine crust is amazing with a no-bake, tart-sweet strawberry lemonade filling. — Gina Nistico, Taste of Home Food Editor
The recipe for these tangy lemon bars comes from my cousin, who is famous for cooking up farm feasts. —Mildred Keller, Rockford, Illinois
This is a great ending for almost any meal. Kids and adults all enjoy it, and the creamy lemon filling is always a hit with my husband. —Elizabeth Yoder, Belcourt, North Dakota
A neighbor gave me this recipe years ago and it's been in flavor rotation ever since. It can be made ahead and serves a bunch, so it's perfect for parties and potlucks. —Marina Castle, Canyon Country, California
This cool and creamy no-bake dessert is perfect for hot summer days. I sometimes replace raspberries for half of the blueberries to make it look more patriotic. —Jodie Cederquist, Muskegon, Michigan
For a change from ordinary lemon bars, we added grated orange zest to both the crust and filling to turn the recipe into a lemon tart. —Taste of Home Test Kitchen
One of my favorite cakes is a white chocolate cake with coconut lemon filling, dark chocolate frosting and almonds. This version of a seven-layer bar combines all those flavors into an easy-to-eat treat. Using soda cracker crumbs makes the bars a little different. —Arlene Erlbach, Morton Grove, Illinois
My family always asks for this love-me-tender lemon loaf cake. Sometimes, I shake things up and make cupcakes with the batter. So awesome for brunch! —Lola Baxter, Winnebago, Minnesota
I save my snowdrop cookies for special occasions. The crunchy, buttery sandwich cookie has a puckery lemon filling. —Bernice Martinoni, Petaluma, California
This lemon chiffon pie is so easy to make, you can put it together in no time at all. And it's impressive enough to share with guests! —Taste of Home Test Kitchen
Anytime I can take a recipe that has been handed down two generations and lighten it up while keeping the delicious flavor memories intact, I’m a happy girl. —Patti Lavell, Islamorada, Florida
Christmas wouldn't be the same without my grandmother's cookies. A plate full of these light and zesty cookies is divine!—Elisabeth Miller, Broadview Heights, Ohio
I've put together two family cookbooks over the years, and this recipe ranks among my favorites. These special lemon bars have a yummy shortbread crust and a refreshing flavor. I never hesitate to make this dessert for guests since I know it will be a hit. —Margaret Peterson, Forest City, Iowa
This recipe makes a lot of terrific cookies! It's great for Christmas when all the kids and grandkids visit. They can help decorate the cookies-not to mention help eat them! —Paula Pelis, Rocky Point, New York
Give traditional lemon bars a tasty twist with the addition of almonds and coconut. —Taste of Home Test Kitchen
I’ve had this one-bowl lemon pie recipe for years. It’s my twist on chocolate French silk pie, and it's uber easy to do with refrigerated pie pastry. —Glenna Tooman, Boise, Idaho
I received this recipe for lemon shortbread cookies from my cousin who tried to duplicate cookies she loved from a restaurant. It was in a cookbook she made for the family for Christmas! —Lorie Miner, Kamas, Utah
Our family adores lemon desserts. I often make this citrus tart for brunch. For extra special events, I bake it in my heart-shaped tart pan. —Joyce Moynihan, Lakeville, Minnesota