lemon dessert recipe

This <strong>Lemon Cheesecake</strong> is smooth, thick and creamy! It's got a light lemon flavor in the cheesecake and big lemon punch from the lemon curd on top! A great combination of sweet and tart!

Lemon Cheesecake

¼ cups (302 grams) vanilla wafer crumbs

(112 grams) salted butter, melted

tbsp (39 grams) sugar

(678 grams) cream cheese, room temperature

(207 grams) sugar

tbsp (24 grams) all purpose flour

(240 milliliters) sour cream

tbsp (45 milliliters) lemon juice

lemon

eggs, room temperature

tbsp (90 milliliters) lemon juice

tbsp grated lemon zest

(138 grams) sugar

tbsp (65 grams) salted butter

(180 milliliters) heavy whipping cream, cold

tbsp (43 grams) powdered sugar

tsp vanilla extract

Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.

. Mix together the crust ingredients until well combined and press the mixture into the bottom and up the sides of the springform pan.

. Bake the crust for 10 minutes, then set aside to cool.

. Cover the outsides of the pan with aluminum foil to prepare it for a water bath. Here is a tutorial on how I set up a pan for a waterbath. Set prepared pan aside.
FILLING

=&#8221;instruction-step-6&#8243;>1. Reduce oven temperature to 300°F (148°C).
2. In

large bowl, beat the cream cheese, sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
3. Add

the sour cream, lemon juice and lemon zest and mix on low speed until well combined.
4. Add

eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined.
5. Pou

the cheesecake batter into the crust and spread evenly.
6. Pla

e the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
7. Bak

off the oven and leave the cheesecake in oven with the door closed for 15 minutes. Do not open the door or you’ll release the heat.
9. Crack

oven door and leave the cheesecake in the oven for another 20 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
10. Remo

e from oven and let sit on the counter for 15 minutes, then remove the pan from the water bath and remove aluminum foil. Refrigerate cheesecake until completely cooled and firm, 6-7 hours.
LEMON CURD

struction-step-16&#8243;>1. While cheesecake cools, make the lemon curd. Combine all ingredients in a double boiler, or in a metal bowl over a pot of simmering water. Do not boil the water or the heat will be too hot. Occasionally lift the bowl off the pot to release the steam.
2. Heat

hile whisking constantly until mixture thickens and reaches 160°F (71°C). Refrigerate until cool and thickened.
TO FINISH OFF THE CHEESECAKE

ruction-step-18&#8243;>1. When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
2. To make

the whipped cream, add heavy whipping cream, powdered sugar and vanilla extract to a mixing bowl fitted with the whisk attachment and whip until stiff peaks form.
3. Pipe sw

rls of whipped cream around the edge of the cheesecake.
4. Spread

he lemon curd in an even layer on top of the cheesecake.
5. Refrige

ate cheesecake until ready to serve. Cheesecake is best for 2-3 days.

This cheesecake is to DIE for!  My guests loved it and couldn't believe I made it myself!  I admit to using jarred lemon curd....but I had a jar that needed using up!  I am sure homemade curd is fab, but the jarred curd didn't hurt it in the least.
  I did use home grown lemons from my Meyer Lemon Tree, so I hope that makes up for using jarred lemon curd.  LOL

Cheesecakes are one of my favorite things to bake.  So thankful I found your site....I was getting tired of the recipes I had!!  I have made many of your cheesecakes and this is one of my favs!  So light and flavorful.  Thank you for the detailed and easy to follow instructions.  God Bless you!

This is a great cheesecake with a perfect lemon flavor. We loved it so much. Thank you for the recipe, Lisa.

Absolutely love this recipe! ❤
So lemony,  so yummy!!!!

This cake is beautiful and delicious, however, it was not fully set and the curd was running off. Any ideas/suggestions? And the curd was sliding off the cake. I followed the baking time and extra time in the oven per instructions.

Made it.  Loved it!
Followed the recipe to a T, except I used chocolate graham crackers as a crust, only used half of the lemon curd on top, and then added home made blueberry jam.  Frickin amazing!  Thank you Lindsay! 

Too bad we can't add the finished product photos!

I have made quite a few of your recipes Lindsay .... but I made this Lemon Cheesecake for Thanksgiving and EVERYONE said it was the best thing I have ever made. It looked beautiful and tasted amazing. Thank you!! 

I followed the recipe exactly including the water bath. I have never made a more delicious cheesecake or tasted a more delicious cheesecake.  Phenomenal! 
I decorated it with whipped cream sweetened with a touch of powdered sugar from my new whipped cream charger.  
Everyone loved it!  Super creamy. Super delicious.  Worth every calorie. 

I made this cheesecake last weekend and it was fabulous.  Made another curd recipe, used a gluten free crust and gluten free flour in the cheesecake.    Used 2 pkgs light cream cheese and one regular, and light sour cream.  Followed baking directions, but cooked for 85 min, then the 15 min with oven off and 20 min with oven open.  The whole cheesecake was consumed.   Thanks for a great recipe.

Just made this recipe for Easter dessert...it was absolutely amazing...I did use a different lemon curd recipe that I have made before so I went with it but followed the rest of the recipe...the whole family loved it...my husband “hinted” at wanting a lemon cheesecake and this one did not disappoint...it cooked beautifully and smooth.

I made the cheesecake yesterday, the crust turned out soggy , wonder why?

This. Cake. Is. AWESOME! The first I've had that wasn't  dry as a bone, nor mushy as heck. Definitely making this again.

Great flavor, I did change the vanilla whipped cream to a lemon one, and it was awesome. 

My husband's favorite dessert is cheesecake and I made this for his birthday. He said it was one of the best he's ever had. Absolutely delish!!

This cheesecake is the BOMB!!!!I didn't have GF vanilla wafers but I had 2 packages of Walker Gluten Free shortbread cookies in the freezer and the crust was so delicious! Im not a great baker so I was concerned that I may fail at the lemon curd but it was the best I ever have had! I usually buy it from a specialty store but no more!!! I could eat the whole pan! Needles to say the cake was a huge hit and nobody knew that it was gluten free!!!! This recipe is my new go to dessert to impress!!!!!

Thanks for sharing this great recipe Lindsay. I did it for my husband’s birthday and it was a hit. Although some part of the cheesecake is still a bit soft in the middle when sliced. It doesn’t stop us from indulging it though, taste amazing. 🙂 Might baked it a bit longer in the oven next time. 

This Easy Lemon Bars Recipe has the perfect combination of tart and sweet. Made with a vanilla crust and a smooth lemon filling, these are easily the best lemon bars ever!

Easy Lemon Bars Recipe

+ 2 tbsp (276 grams) all-purpose flour

(115 grams) powdered sugar

tsp salt

vanilla

(224 grams) unsalted butter, melted

(518 grams) granulated sugar*

(65 grams) all-purpose flour

eggs

(240 milliliters) fresh lemon juice (4-5 lemons)

salt

Preheat oven to 350 degrees and line the bottom and sides of a 9&#215;13 baking pan with parchment paper that sticks up above the sides of the pan, so that you can remove the bars later for easy cutting. Set pan aside.

To make the crust, combine the flour, powdered sugar and salt in a medium bowl.

Add the melted butter and vanilla extract and stir to combine completely.

Crumble and distribute over the bottom of the pan and press evenly into the bottom so that it’s even.

Bake for 15-20 minutes or until the edges are just getting lightly browned. Remove from oven and set aside.

To make the filling, combine the sugar and flour. Add the eggs, lemon juice and salt and whisk together to combine. Don’t over mix. 

Pour the filling on top of the crust and bake for 18-22 minutes or until relatively set. Remove from the oven and cool for 15-20 minutes on the counter, then refrigerate until cold and firm.

Remove bars from pan and dust with powdered sugar, then cut into squares. Bars are best when stored well covered, and they&#8217;ll last for 5-6 days.

Just made these today! They are simply DIVINE &lt;3. I&#039;m amazed at how much lemon is present throughout the dessert with only the juice used, hits you right in the back of the throat haha! 


This was my first time making them, thank you so much for this recipe!

This recipe is so easy and is so good that you can't stop eating them. I've made this recipe two days in a row!!! Love it

https://content.jwplatform.com/videos/BI3W6fgI.mp4

Easy Lemon Bars

This Lemon Tart recipe from Delish.com tastes like spring.

Best-Ever Lemon Tart

c. all-purpose flour

c. sugar

kosher salt

c. (1 1/2 sticks) cold unsalted butter, cubed

water

Cooking spray

lemon juice

butter,

heavy cream

It looks so cool, but it has a lotttttt of SUGAR.

I did everything right but used almond flour instead and it was still super jiggle in the center and I was worried when I was going to have the time to cut into it and did not no what to think I left it in there for more then 33 minutes and still super jiggle

Followed this recipe and ended up with an oily mess that never set. Compared it to another lemon tart recipe from a different site and ingredients in this recipe are very off.

Bring a little sunshine into your life with Simmone Logue&#8217;s lemon curd cheesecake recipe – crammed full of bright and zingy flavour, it&#8217;s the perfect dessert for citrus lovers. Add a boozy note and try our white chocolate and limoncello cheesecake too – it&#8217;s strictly for adults only.

Lemon curd cheesecake

digestive biscuits,

caster sugar

unsalted butter, melted

tsp warm water

For the filling

cream cheese, softened (we recommend Philadelphia)

soured cream

For the lemon curd topping

unsalted butter

free-range egg yolk (around 1 medium free-range egg yolk)

To serve

cream,

lemon (optional)

Sifted icing sugar

You’ll also need…

23cm loose-bottomed cake tin

Grease the base of the cake tin, then line the base and sides with baking paper. Break the biscuits into chunks, then put in a food processor. Whizz until the biscuits have the consistency of sand, then tip into a bowl. Add the sugar, the melted butter and water, then mix until all the crumbs are damp with the butter, like wet sand. Tip the crumbs into the cake tin, then use the back of a metal spoon or a straight-sided glass to press the mixture into the base of the tin. Put in the fridge to set for an hour or so.

When you’re ready to bake, heat the oven to 170°C/150°C fan/gas 3½. To make the filling, beat the cream cheese and sugar in a bowl, using an electric mixer, until soft and well combined. Add the soured cream and beat on a slow speed to combine. Don’t overbeat the mixture or beat it too fast, as this will beat in air and make the cheesecake rise as it cooks, then crack as it cools – always set the mixer speed to slow-medium. Add the eggs one at a time, beating in each one until incorporated. Add the lemon zest and juice, then beat slowly for about a minute.

Pour the mixture over the biscuit base. Bake for 1 hour or until the cheesecake is a light golden colour, but still a bit wobbly in the middle. Leave to cool in the oven with the door ajar. Refrigerate for 12 hours or overnight until chilled.

To make the lemon curd topping, put the butter and lemon zest in a heavy-based saucepan and put over a medium heat. In a separate bowl, mix together the egg yolk and sugar. When the butter has melted, add the egg yolk mixture and lemon juice, then whisk constantly using a balloon whisk until the curd thickens. This will take about 10 minutes. Leave to cool.

Just before serving, carefully remove the cheesecake from the tin, then spread with most of the lemon curd. Decorate with big dollops of thick cream and candied lemon slices, if desired. Drizzle with the remaining lemon curd, dust with icing sugar, then serve.

This lemon blueberry loaf cake has a wonderfully moist and buttery crumb, is packed full of lemon zest and juicy blueberries, and is finished off with a gorgeous blueberry glaze that takes it to a whole new level. Plus, I also share all my tips and ticks on how to prevent the blueberries from sinking!

Lemon Blueberry Loaf Cake with Blueberry Glaze (Gluten Free)

flour

almond flour

150 g (3/4 cup) caster/superfine sugar

tsp baking powder

140 g (1 1/4 stick) unsalted butter, softened

UK medium/US large eggs, room temperature

60 g (1/4 cup) full-fat yoghurt, room temperature

vanilla bean paste ((or 1 tsp vanilla extract))

200 g (1 1/2 cups) fresh or frozen blueberries ((although fresh are recommended))

g (1/4 cup) fresh or frozen blueberries

60 g (1/2 cup) powdered/icing sugar, sifted

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a 900g/2lb loaf tin with greaseproof/baking paper. (Dimensions of loaf tin: 8.5 inch/21cm long, 4.5 inch/11cm wide and 3inch/7cm high.)

In a large bowl, sift together the gluten free flour blend, almond flour, sugar, xanthan gum, baking powder and salt. Add the lemon zest and mix until evenly distributed.

Add the softened butter and, using either a stand mixer with the paddle attachment or a hand mixer with the double beaters attachment, work the butter into the dry ingredients until you get a texture resembling coarse breadcrumbs or wet sand.

In a separate bowl, mix together the eggs, yoghurt, vanilla and lemon juice. Add the wet ingredients to the dry+butter mixture in 2-3 batches, mixing well after each addition until you get a smooth batter with no flour clumps.

Toss about 2/3 of the blueberries first in about 1 teaspoon of water and then in 1 tablespoon of flour, making sure all the blueberries are covered in flour. Set aside the remaining 1/3 of blueberries.

Transfer a few tablespoons of the blueberry-free batter into the prepared loaf tin, and spread it out to make an about 1 cm (1/2 inch) layer on the bottom.

Add the flour-coated blueberries to the remaining batter and fold them in until evenly distributed. Transfer the batter with the blueberries to the loaf tin and smooth out the top. Sprinkle with the remaining (flour-free) blueberries.

Bake at 350ºF (180ºC) for about 1 hour or until risen, golden brown on top and an inserted toothpick comes out clean or with a few stray crumbs attached.Tip: If the cake starts browning too quickly or too much, cover it with aluminium foil and continue baking until done.

Allow to cool completely in the loaf tin. Once at room temperature, remove from the tin onto a wire cooling rack or serving platter.

For lemon blueberry loaf cake:

In a small saucepan, cook the blueberries and lemon juice over medium heat until the blueberries have softened and released their juices.

Strain the juices and discard the skins and seeds. Allow the blueberry juices to cool, then whisk them with the icing/powdered sugar until you get the right consistency – it should be thick enough to coat the back of a spoon, but  runny enough to spread out slightly.Tip: You can add more lemon juice to make it runnier, or more powdered sugar to make it thicker, as required.

Drizzle the blueberry glaze over the cooled cake, allow to set slightly and serve.

For blueberry glaze:

The lemon blueberry loaf cake keeps well in a closed container in a cool dry place for 3 - 4 days.

Storage:

These Lemon Meringue Cupcakes are made with a light lemon cake, lemon curd filling and lightly toasted meringue frosting! It's like Lemon Meringue Pie in cupcake form!

Lemon Meringue Cupcakes

(163 grams) all purpose flour

(120 milliliters) milk

(60 milliliters) vegetable oil

(120 milliliters) water

tbsp (90 milliliters) fresh lemon juice

tbsp finely grated lemon zest

(104 grams) sugar

tbsp (56 grams) unsalted butter

tsp cream of tarter

Preheat the oven to 350°F (176°C) and prepare a cupcake pan with liners.
2

. Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.

. Add the milk, vegetable oil, vanilla extract, lemon zest and egg to a medium sized bowl and combine.

. Add the wet ingredients to the dry ingredients and beat until well combined.

. Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.

. Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.

. Remove the cupcakes from the oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.

. To make the lemon curd, combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 160 degrees, or coats the back of a spoon.

. Pour the lemon curd into a small bowl and cover with clear wrap pressed against the top of the curd to prevent a film from forming. Refrigerate until completely cool and firm, 3-4 hours.

0. When you are ready to build the cupcakes, make the meringue frosting. To make the meringue, combine the sugar, cream of tartar, vanilla extract and egg whites in a large mixer bowl. Place the bowl over a saucepan or pot of simmering water. You can also use a double boiler.

1. Whisk constantly until sugar is dissolved and egg whites are warm, to 160 degrees on a thermometer, about 4-6 minutes. Remove from heat.

2. Using the whisk attachment, beat the egg white mixture on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.

3. To put the cupcakes together, use a cupcake corer (or a knife) to cut a hole in the center of the cupcakes.

4. Fill the center of the cupcake with lemon curd.

5. Frost the cupcakes with the meringue frosting. I use Ateco tip 808.

6. Finish off the cupcakes with a slice of lemon, if you like, then toast lightly with a kitchen torch.

7. Refrigerate cupcakes until ready to serve.

I love this recipe so much!
Can i make a day ahead? always make day of because I'm worried about the meringue. thank you!

Amazing recipe they turned out great! How long will they remain good in the fridge?

https://content.jwplatform.com/videos/F9VIuGob.mp4

Light, moist lemon cupcakes filled with lemon curd and topped with toasted meringue frosting!

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Top 6 lemon dessert recipe recipes from across the web

The most viewed lemon dessert recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Cheesecake

Easy Lemon Bars Recipe

Best-Ever Lemon Tart

Lemon curd cheesecake

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The most viewed lemon dessert recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine