It's time to pucker up! Read on for sweet-tart lemon dessert recipes, from simple lemon bars to ambitious layered cakes.
We’re partial to all treats, but there’s nothing like bright, fragrant lemon dessert recipes to bring sunshine to the table. From dreamy classics like lemon meringue pie to no-bake summer desserts like icebox cake, lemon fluff dessert, and zesty lemon granita, these recipes are the best way to use that bag of lemons on your counter. (And if you won’t use them all, store lemons in your fridge so they’ll stay fresh.)
Before you get started, learn how to juice lemons and zest lemons—you’ll need plenty of both in these recipes! Don’t forget to stock your pantry with lemon cake mix and lemon pudding. They’ll come in handy when you need dessert in a pinch.
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Lemon Meringue Pie
From the Recipe Creator:
Mother's pies were always so memorable, with tender, flaky crusts. In summer the order of the day was lemon meringue! —Phyllis Kirsling, Junction City, Wisconsin
We’re positive: This is the world’s best lemon meringue pie recipe. With pillowy meringue, smooth lemon filling and perfectly flaky pie crust, this dessert is a showshopper. Before getting started, read our guide to making perfect meringue so your pie gets the mile-high topping you see in bakeries.
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Audrey's Lemon Meringue Bars
From the Recipe Creator:
In our backyard resides a prolific lemon tree. We are forever trying to find new ways to incorporate these lovely yellow fruits into our culinary endeavors so that none go to waste. My 13-year-old daughter, Audrey, knows my love of all things sweet. She decided to test her baking skill by combining two of my lemony favorites: lemon bars and lemon meringue pie. After several intense hours in the kitchen (warding off her horde of brothers), these delicious bars were born. —Monica Fearnside, Rancho Palos Verdes, California
Both sweet and tart, lemon meringue bars make the perfect dessert for a crowd or picnic. Make sure to refrigerate the bars for at least four hours before serving so they’re nice and compact.
3/35
Lemon Meringue Angel Cake
From the Recipe Creator:
I've been told that this dessert tastes exactly like a lemon meringue pie and that it's the best angel food cake anyone could ask for. I'm not sure about all of that, but it is delightful to serve, and each slice is virtually fat free. —Sharon Kurtz, Emmaus, Pennsylvania
This gorgeous, lemony cake is well worth the effort it takes. In a pinch, swap in store-bought angel food cake instead of making it from scratch
4/35
Lemon Chiffon Pie
From the Recipe Creator:
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
This showstopping, airy lemon chiffon pie is pure joy. Store-bought pie crust works perfectly for this dessert. You could also use a homemade graham cracker crust.
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Lemon Cake Mix Dessert Pizza
From the Recipe Creator:
Light and lemony, this blueberry dessert pizza is nice to serve after dinner, as an accompaniment to a cup of afternoon tea or as a special breakfast pastry. You can use a 13x9-inch pan instead of a pizza pan—just pat the crust over the bottom and 1/2 inch up the sides of the pan. —JM Holt, Mendota Heights, Minnesota
Dessert pizzas are the most fun way to serve after-dinner treats. Stock your pantry with lemon cake mix, lemon curd and a can of blueberry pie filling so you can make this lemon version any time. To make dessert even more decadent, serve this pizza with a scoop of vanilla ice cream.
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Blueberry Lemon Cake
From the Recipe Creator:
I always set aside some of my fresh-picked blueberries to make this quick and easy dessert. Lemon flavor sparks the fruit layer and the tender cake. —Leona Luecking, West Burlington, Iowa
Lemon and blueberry make one of the greatest flavor pairings, and this quick dessert proves why. Boxed yellow cake mix becomes transcendent with a healthy dose of lemon zest and blueberries, fresh or frozen.
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Italian Lemon Cookies
From the Recipe Creator:
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
There’s something about these buttery, lemony cookies that taste like a special occasion. Get festive with the colored sugar topping and tailor to the time of year or holiday.
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Lemon Raspberry Cake
From the Recipe Creator:
Want a change from chocolate cake? Try this elegant lemon raspberry cake packed with refreshing citrus flavor, from the cake to the homemade lemon curd and creamy frosting. It won a blue ribbon at the Alaska State Fair and it's definitely a winner with me. —Shirley Warren, Thiensville, Wisconsin
One of the reasons this magnificent layer cake is so flavorful? It’s packed with so many different lemon elements: zest, juice, extract and concentrate. With creamy frosting and layers of raspberry, this dessert is spring perfection.
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Lemon Sheet Cake
From the Recipe Creator:
Lemon pie filling lends a splash of citrus flavor to a convenient cake mix, and a rich cream cheese frosting gives the cake sweetness. My family likes this dessert cold, so I cut it into squares and freeze it before serving. —Alyce Dubisar, North Bend, Oregon
Light, lemony and pretty to look at, this sheet cake is one of our most reliable pantry desserts. Lemon pie filling and lemon cake mix make absolute magic together. Make sure the cake is completely cool before spreading with frosting so no crumb clumps appear. Elevate the topping with candied citrus or sprinkles.
10/35
Lemon Olive Oil Cake
From the Recipe Creator:
Olive oil cakes are tender and moist, and stay that way longer than butter-based cakes, so they are wonderful if you need to make dessert ahead of time. Serve this recipe with fresh berries when your favorites are in season. —Nicole Gackowski, Antioch, California
If you’ve been making butter-based cakes your whole life, give olive oil a whirl. It keeps the cake supremely tender, while adding a slight herbaceous flavor. Choose one of the best olive oils for this recipe—the better the quality, the tastier the cake.
11/35
Lemon Icebox Cake
From the Recipe Creator:
As refreshing as it is easy to make, this lemon icebox cake will become a family favorite. Using grated lemon zest in addition to lemon pudding mix gives it a bright lemon flavor. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Chilled, layered icebox cakes are a beloved summer confection for a reason. This lemony version with graham crackers and instant pudding mix is a fun no-bake twist on the classic. Show up to any party with this dessert and you’ll be the most popular person there.
12/35
Copycat Starbucks Lemon Loaf Recipe
From the Recipe Creator:
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
13/35
Coconut-Lemon Ice Cream Cake
From the Recipe Creator:
I developed this cool treat because I wanted to find a new use for cream of coconut. The sweet coconut combines beautifully with the tart lemon juice, and the streusel adds a nice crunch. Look for cream of coconut in the cocktail mixer section of your grocery store. —Janet Gill, Canton, Ohio
We love finding new ways to use up a pint of vanilla ice cream, and what’s better than ice cream cake? For the buttery, crushed shortbread streusel on top, swap in lemon cookies for even more zing.
14/35
Lemon Cheesecake Recipe
From the Recipe Creator:
Light and creamy, this lemon cheesecake recipe is just the thing for a spring or summer day. —Bonnie Jost, Manitowoc, Wisconsin
Summer soirees wouldn’t be complete without a lemon cheesecake set in a buttery graham cracker crust. Here’s our best tips for making perfect cheesecake at home.
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Lemon Cheesecake Bars
From the Recipe Creator:
Whether I'm hosting friends or sending a plate to work with my husband, these creamy elegant cheesecake squares are always a hit. It's a wonderful make-ahead dessert that easily serves a large group.—Peggy Reddick, Cumming, Georgia
If you like a bit of nuttiness in your desserts, add 1/2 cup of ground, toasted pecans or hazelnuts to the crust of this pretty picnic dessert. To turn this recipe into an orange dessert, use orange zest and juice instead of lemon.
16/35
Lemon Tart
From the Recipe Creator:
Be patient when making the crust for this lemon tart. It will take a few minutes of pulsing for the food processor to work its magic. —Taste of Home Test Kitchen
This elegant, citrusy tart is sunshine in a dessert. If the surface of your tart cracks a bit while baking, fret not—that’s what fresh fruit and whipped toppings are for!
17/35
Lemon Strawberry Trifle
From the Recipe Creator:
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
We love a layered dessert—especially one as visually appealing as this trifle. Fluffy angel food cake absorbs all that creamy lemon flavor. Let the trifle refrigerate for at least two hours before serving so all the elements have a chance to meld.
18/35
Lemon Poppy Seed Cake
From the Recipe Creator:
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
When boxed lemon cake mix and instant lemon pudding mix come together, magic happens. This perfectly moist cake would make the perfect afternoon tea recipe or brunch treat.
19/35
Lavender Lemon Bars
From the Recipe Creator:
Hints of lavender and lemon zest in the crust make these treats a favorite. —Judith Hilinski, Cuyahoga Falls, Ohio
Floral lavender and bright lemon make one of the most elegant flavor combinations. If you have lavender growing in your garden, you could swap that in for the dried version—just make sure it hasn’t been treated with chemicals. Use up any extra bits from your harvest in our lavender desserts.
20/35
Lemon Coconut Cupcakes
From the Recipe Creator:
Lemon plus coconut equals big smiles in this cupcake equation. These zesty gems are a hit with my family, friends and neighbors. —Debra Henderson, Booneville, Arkansas
We love decorating these fluffy, moist cupcakes with candied citrus, but regular lemon slices do the job too! Use yellow paper baking cups to go all in on the sunshiny vibes.
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Ginger-Glazed Lemon Bundt
From the Recipe Creator:
Tangy ginger, tart lemon and puckery cranberries make this melt-in-your-mouth cake as crisp—and gorgeous—as autumn. —Taste of Home Test Kitchen
Making sugared cranberries from scratch couldn’t be easier (you can do it in the microwave!), and they make the prettiest topping for this Bundt cake. To make the cranberries really sparkle, mix half sanding sugar with regular sugar when coating them. These decorative Bundt pans will turn out a gorgeous cake.
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Lemon Tart with Almond Crust
From the Recipe Creator:
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 elegant, rich lemon tart is the dessert to make when you want to impress a crowd. You can easily swap in gluten-free flour when making the crisp almond crust. Just use our gluten-free baking guide for the best types of flours to swap.
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Lemon Macarons
From the Recipe Creator:
These light and airy lemon macarons are perfect for special occasions or to give as gifts. —Josh Rink, Milwaukee, Wisconsin
Pulling off airy, delicate French macarons requires a bit of patience and a lot of technique, but we promise it’s worth it. Fill the lemony macarons with buttercream and homemade lemon curd or store-bought jam.
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Lemon Curd
From the Recipe Creator:
Lemon curd is a scrumptious spread for scones, biscuits or other baked goods. You can find it in larger grocery stores alongside the jams and jellies or with the baking supplies, but we like making this lemon curd recipe from scratch. —Mark Hagen, West Allis, Wisconsin
Every home baker should have a classic lemon curd recipe in their repertoire. This creamy curd comes together with five ingredients, and you can store leftovers in your fridge for one to two weeks.
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Red, White and Blue Frozen Lemonade
From the Recipe Creator:
This patriotic drink is as pretty as it is delicious. With cherries, blueberries and lemon juice, we created a striped lemonade that is perfect for a Fourth of July celebration. —Shawn Carleton, San Diego, California
Refreshing frozen lemonade gets a colorful upgrade with muddled blueberries and a sweet cherry topping. Check out more red, white and blue desserts for summer sweetness.
26/35
Lemon Scones
From the Recipe Creator:
These delicate lemon scones are the perfect lightly sweet treat to serve with coffee or tea at any holiday get-together. It's a simple bread since, like biscuits, it doesn't require much kneading and there's no need to let the dough rise. —Maureen DeGarmo, Martinez, California
It’s amazing what a bit of lemon zest can do! These crispy, no-fuss lemon scones are the perfect treat for afternoon tea. Try drizzling with a powdered sugar glaze for a hit of sweetness.
27/35
Lemon Gelato
From the Recipe Creator:
On a recent trip to Italy, I became addicted to gelato. My favorite choice was lemon because Italian lemons have an intense flavor. This recipe brings back memories of our vacation. —Gail Wang, Troy, Michigan
Dreamy lemon gelato is one of our most popular ice cream recipes for a reason: The flavor and texture will transport you right to Italy. Serve with a sprig of mint and fresh berries.
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Zesty Lemon Granita
From the Recipe Creator:
A light dessert with a refreshing, icy texture, one taste tester dubbed this “the most lemony thing I’ve ever eaten'! —Sonya Labbe, Santa Monica, California
You’ll never want summer to end after tasting this pleasingly tart, icy granita, which is packed with fresh lemon juice. To mix up the flavor, use half lemon juice and half lime juice or grapefruit juice.
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Lemon Chiffon Blueberry Dessert
From the Recipe Creator:
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
When the weather gets hot, we love no-bake treats, and this rich, creamy chiffon dessert is the perfect way to celebrate a leisurely summer day. To make it a gluten-free dessert, swap in GF cookies when making the crumb crust. One Taste of Home reader raved about a version with animal crackers.
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Lemon Snowflakes
From the Recipe Creator:
You’ll need just four ingredients to make these delightful lemon snowflake cookies. Confectioners’ sugar highlights the cracked tops to give them their snowflake appearance. —Linda Barry, Dianna, Texas
Boxed lemon cake mix does it again! These fun, festive cookies don’t take much effort. To play with the flavor profile, use any type of cake mix, such as vanilla or confetti.
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Lemon Bundt Cake
From the Recipe Creator:
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
We love to bake pound cakes in Bundt pans, which lend them an elegant shape and an even bake. Make sure to read our tips for perfect Bundt cakes every time.
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Lemon Bread
From the Recipe Creator:
I often bake this sunshiny, sweet bread when company's due. It has a pound cakelike texture. —Kathy Scott, Lingle, Wyoming
Banana bread this, banana bread that…don’t forget about lemon bread! The bright, lemony loaf tastes just as good for breakfast as it does for dessert.
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Lemon Blueberry Bread
From the Recipe Creator:
Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. —Julianne Johnson, Grove City, Minnesota
The lemon glaze looks pretty and keeps the bread incredibly moist and tender. Swap in raspberries for the blueberries or use orange juice instead of lemon and cranberries for the blueberries.
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Lemon Chess Pie
From the Recipe Creator:
This bright and creamy lemon chess pie cuts beautifully and has a smooth texture. It’s one of my favorites. —Hannah LaRue Rider, East Point, Kentucky
Use a refrigerated pie crust to cut down on prep time. The filling is so creamy and tart, no one will question the store-bought crust. And if you’re on a chess pie kick, don’t miss out on this chocolate chess pie.
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Air-Fryer Lemon Oreos
From the Recipe Creator:
I love to get fried Oreos at the county fair every summer. Since this version cooks up quickly in the air fryer, I can enjoy my favorite summer treat all year round! Lemon zest and lemon yogurt add a burst of flavor to the batter, and a dusting of powdered sugar makes for a pretty presentation. —Jennifer Gilbert, Brighton, Michigan
As it turns out, boxed pancake mix makes the ideal batter for air-fried lemon Oreos, which come out so fluffy and sweet. Serve warm and dusted with confectioners’ sugar, and you’ll be transported to the county fair.
Lemon Dessert Recipes FAQ
What can I do with a lot of lemons?
To use up a full bag of lemons, choose a dessert that calls for a lot of lemon juice, like a tart or layer cake. This citrus lasts almost a month when stored in the refrigerator, so you have plenty of time. If you’re worried about wasting, whip up a few batches of lemon curd. It lasts up to a year in the freezer.
What desserts can I make with lemon curd?
Upgrade homemade cakes, pies and cookies with lemon curd. You can make simple meringue shells with lemon curd and top them with fresh fruit. When you’re not in the mood for baking, top vanilla ice cream with lemon curd and crushed vanilla cookies for a lemony sundae.
Can I use a metal pan for lemon desserts?
Because metal is reactive, we don’t recommend using metal pans for lemon desserts—unless you line it with parchment. In fact, we have a whole guide on when to use parchment vs. aluminum foil. If metal pans are all you have, that’s fine, but you may notice a slight metallic taste in your sweets.
