lemon desserts

This is a great recipe for a classic lemon meringue pie, with just a slight twist. Instead of a raw French meringue topping, it has one made of Swiss meringue instead. I think the texture is better with the Swiss Meringue, but it's important to only make the meringue just before you plan to serve it, or else it will get rubbery on top.

Lemon Meringue Pie Recipe

recipe Easy Pie Dough, shaped and chilled in a pie plate

(1/4 cup plus 1 teaspoon) freshly squeezed and strained lemon juice

(3/4 cup plus 1 tablespoon) water

(2 1/3 cup) granulated sugar, divided

cornstarch

salt

(3 tablespoons) cold butter, cut into small pieces

cream of tartar

vanilla extract

Preheat the oven to 425°F. Line the shaped, chilled, pie crust with parchment or foil and fill with weights (I like reusing dried beans for this purpose) and bake for 15 minutes on the lower rack. Remove the liner and weights and bake until the whole crust is golden brown. Remove from the oven and allow to cool.

Place the lemon juice, water, and zest in a medium sized saucepan. Whisk together the cornstarch, 9 ounces (1 1/3 cups) sugar, and salt, and add it to the saucepan. Whisk the egg yolks then add them to the mixture and whisk continuously over medium heat until the mixture becomes thick and bubbles, 7 to 8 minutes. Whisk for an additional two minutes once it's begun to bubble, without stopping, then remove from heat. Whisk in the butter until it is completely melted. Pour the mixture into the baked pie shell and press plastic wrap directly onto the surface. Allow the pie to come to room temperature, then chill for at least four hours (ideally, overnight) with the plastic wrap still on top.

Before serving: Fill medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer.Combine egg whites, remaining sugar, and cream of tartar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers. Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. Remove the plastic from the top of the chilled pie and top with the meringue. Place the pie under the broiler and watch if carefully, the top should brown but not burn, and it changes quickly. Chill for 10 minutes, then serve.

Mary Berry shows you how to make an easy lemon meringue pie with no soggy bottoms in sight.

Lemon meringue pie

flour

butter

45 grams/1¾oz icing sugar

free-range egg, beaten

lemons, zest and juice

65 grams/2¼oz cornflour

caster sugar

tsp cornflour

A stunning three-tiered cake filled with homemade lemon curd and cream. To save time, use a good quality ready-made lemon curd.

Lemon cake with lemon curd and double cream

350 grams/12 ounces butter, softened,

only, lemons

lemon peel

free-range eggs

tsp baking powder

300 grams/10½oz self-raising flour

cornflour

lemons, juice and zest

300 milliliters/12fl oz double cream

Lemon Mousse Cake - an easy version of lemon mousse comprised of lemon curd and whipped cream sits atop a light as air sponge cake and is then topped with more lemon curd, whipped cream and candied lemon peel.

Lemon Mousse Cake

white sugar

tbsp vanilla extract

flour, sifted

tbsp melted salted butter

Limoncello Liqueur (optional,

sugar

lemon juice

lemons,

lemon

whipping cream

tbsp rounded icing sugar, powdered sugar

tsp vanilla extract

water

white sugar to roll the candied peel

Preheat oven to 325 degrees F. Line the...

Preheat oven to 325 degrees F. Line the bottom of a 10 inch spring form pan with parchment paper but do NOT grease the sides. Greasing the sides will not allow the cake to rise well and since the cake is cooled in the pan, the ungreased sides provide support for the cake as it cools so that it will not shrink. (See NOTE for 9 inch Springform Pan)

In the bowl of an electric mixer, using...

In the bowl of an electric mixer, using a whisk attachment, combine the sugar, eggs and vanilla extract and beat on medium high speed for about 10 minutes until the mixture is foamy and pale in color.

Reduce the speed of the mixer to medium...

Reduce the speed of the mixer to medium low and with the mixer running, begin to continuously sprinkle in rounded tablespoons of the flour. Stop the mixer as soon as the flour is fully incorporated.

Remove 1 to 2 cups of the sponge...

Remove 1 to 2 cups of the sponge cake batter and mix it with the melted butter.

Immediately add this mixture back into the main...

Immediately add this mixture back into the main batter, folding it in very gently with a rubber spatula. Make sure the butter mixture is fully mixed in but be careful not to over mix the batter when folding as this can cause the batter to deflate.

Pour the batter into the prepared 10 inch...

Pour the batter into the prepared 10 inch spring form pan and bake for approximately 45 minutes or until the top springs back fully when pressed lightly. Watch this cake closely as it will over bake easily if left for 5 minutes too long. Start checking it at the 40 minute mark just to be sure, although it always takes the full 45 minutes in my oven.

Cool the cake completely IN THE PAN for...

Cool the cake completely IN THE PAN for at least a couple of hours before carefully and slowly running a sharp knife around the outside edge of the pan to release the cake from the sides. Be sure that you are holding the knife straight at a 90 degree angle, pressing it firmly against the side of the pan as you run it around the edge. This will ensure that you do not damage the sides and they will come out looking perfect in your presentation.

Release the sides of the spring form pan...

Release the sides of the spring form pan and peel the parchment paper off the bottom of the cake before placing it back into the spring form pan. The pan then acts as a mould to add the lemon mousse and allow it to set.

In a small saucepan combine the egg yolks,...

In a small saucepan combine the egg yolks, sugar, lemon juice and zest.

Cook slowly over medium low heat for about...

Cook slowly over medium low heat for about 10 minutes stirring constantly until the mixture thickens enough to coat the back of a wooden spoon.

Remove from heat and stir in the butter...

Remove from heat and stir in the butter a few pieces at a time until completely smooth. Cover with plastic wrap and chill completely in the fridge.

Note: I don't mind leaving the finely minced...

Note: I don't mind leaving the finely minced lemon zest in my lemon curd because I think it develops even more flavour as it chills, but if you prefer it smoother, you can run it trough a fine sieve before chilling.

Whip the whipping cream, icing sugar and vanilla...

Whip the whipping cream, icing sugar and vanilla extract to firm peaks.

Using a rubber spatula, fold 1/2 of the...

Using a rubber spatula, fold 1/2 of the chilled lemon curd through the whipped cream until thoroughly blended. (The other half of the lemon curd is reserved for the top of the cake.)

Once you have the sponge cake back in...

Once you have the sponge cake back in the spring form pan as directed, you can sprinkle it with the Limoncello liqueur if you are using it. (See NOTE for 9 inch Springform Pan)

Add the prepared lemon mousse to the pan...

Add the prepared lemon mousse to the pan and chill for several hours or overnight.

When the cake is well chilled and the...

When the cake is well chilled and the mousse has set, run a small sharp knife around the edge of the mousse to loosen it from the pan.

Slide the cake from the bottom of the...

Slide the cake from the bottom of the pan onto a serving plate. Spread the reserved lemon curd evenly over the cake.

Pipe the vanilla whipped cream around the border...

Pipe the vanilla whipped cream around the border or just use rounded teaspoonfuls to dollop around the edge. Garnish with the candied lemon peel if desired.

Cut a large lemon in thick slices and...

Cut a large lemon in thick slices and then cut the slices in half. Remove the lemon flesh from the peel.

Bring the 3/4 cup sugar and water to...

Bring the 3/4 cup sugar and water to a slow simmer and add the lemon peel.

Slowly simmer for 15-20 minutes, then remove the...

Slowly simmer for 15-20 minutes, then remove the peels from the syrup and drain for a minute or two on a wire rack before tossing the sticky peel into the additional sugar until it cools.

This Lemon Pound Cake from Delish.com is packed with lemon flavor. 

Lemon Pound Cake

c. (1 stick) butter, softened

c. sugar

lemon zest,

eggs,

pure vanilla extract

c. all-purpose flour

baking soda

baking powder

kosher salt

buttermilk

I'm a little confused on the syrup part, I don't understand why I need the syrup and glaze. But it was really fun to make, it's in the oven right now. I used an 8x8 loaf pan instead, and it hasn't overflowed or anything. This is a great recipe.

Best Recipe Ever! Crusty chewy outside moist and delicious inside! Just the perfect amount of sweetness! Thank you for sharing!

this recipe makes too much batter for the 9x5 loaf pan. my cake overflowed in the oven and began to burn. luckily, i put a baking try under the loaf pan or else it would have been a mess. because it was too much batter, the bake time was also longer. i had to bake it longer to cook the middle and tent the top of the cake so it wouldn’t burn. i would recommend using a bundt pan or something larger if you use this recipe.

other than the size, the pound cake was tasty. only adjustment i made was using less lemon juice in the syrup. i also candied some lemon peels to top the cake, which was a nice touch

Still in the oven as I write this review, but I didn't quite measure my loaf pan assuming they're all pretty standard in size and the recipe seems to be too much for the pan, mine is overflowing.

This recipe sucks. It was awful. The batter was about an inch from the top of the pan but 5 minutes after I put the pan in the oven, I went to go look at it cuz I smelled burning and the batter was literally bubbling out of the pan. I poured some batter out and put it back, hoping it wouldn't continue to spew like it was. I had to pour batter out THREE times because it was a gelationous oozing monster that would not give up. When it finally baked and I took it out of the oven, it was sunken in in the middle. Because I had poured out too much batter. But yet it wouldn't stop coming! I triple checked my amounts so I know it wasn't my error. The texture of the cake was awful as well. I couldn't even eat it, it was that bad. What an awful MESS and waste of food! Ugh. Not pleased a bit.

Brought this to work to share, and it was gone by midday! Ended up sharing the recipe with several coworkers, who made it for Easter.

Make these easy, vegan lemon lavender bars for your next dinner party. This light and aromatic dessert will impress all your guests, even if they aren't vegan.

Vegan Lemon Lavender Bars

Sugar

½ Cup Vegan Butter, melted

¼ Cup All-Purpose Flour

Tbsp Ground Lavender, culinary grade

Salt

Cup Sugar

½ Cup Cornstarch

Lemon lemons

¼ Cup Califia Farms Oat Barista Blend

turmeric, little less than 1/8th tsp

¼ Cup Vegan Butter

Flour

Preheat Oven to 350F

Line an 8x8 baking tray with parchment paper leaving some of the parchment paper hanging from the edges. This will make it easier to take your lemon bars out.

For the shortbread

In a bowl, add sugar and melted butter. Whisk until combined. Add your flour, ground lavender, and salt. Using a rubber spatula, mix until combined and it forms a dough.

Bake the Shortbread

Press it out until it’s evenly spread out. Bake in the oven for 10-12 minutes. Once finished baking, remove from the oven and set aside to cool while you make your lemon curd.

For the Lemon Curd

In a saucepan, add the sugar, cornstarch, lemon juice, lemon zest, turmeric, and Califia Farms Oat Barista Blend. Whisk it until it’s well mixed. 

Heat the Curd

Heat the mixture up over a stove on medium heat and keep whisking until it starts to thicken and form a custard-like consistency. Be sure to scrape the sides as you are mixing. Once it’s thickened up to a custard-like consistency, remove it from the heat. 

Finish the Curd

Add your vegan butter and mix it in until the butter has melted and is combined. Carefully fold in your flour until it’s just combined, being sure not to over mix.

Assemble the Lemon Curd

Pour your lemon curd over your lavender shortbread and spread it out evenly with a rubber spatula or spoon. Bake in the oven for 15 minutes. Remove from the oven and let it cool for 10-15 minutes. 

Store the Bars

Once it's cooled down a bit, chill in the fridge for 1 hour or until the lemon curd has firmed up a bit. Cut into 9 large bars or 16 small squares. Dust on some powdered sugar and enjoy!

https://www.youtube.com/watch?v=4Ad7AM3cLyo

Is there anything else better to treat yourself within the summertime than lemon bars? Yes, there is and they’re not just lemon bars, they’re Lemon Lavender Bars. A light and aromatic dessert that will absolutely hook you in on the first bite. And yes, they’re vegan! No need for eggs or milk to make the lemon curd you usually get in lemon bars. Instead, we’ll be using a special ingredient provided by Califia Farms, they’re Oat Barista Blend!

Recipe of the Day: Lavender Lemon Bars

Cream cheese is the magical ingredient in these cookies from Delish.com. 

Best Blueberry Cream Cheese Cookies

c. granulated sugar

cream cheese, softened

blueberries

tbsp. cream

Agree with all the earlier reviewers, these are really more like a scone (which I love), rather than a cookie and it's not a sweet as most cookie (which I also love). The mixture is thicker and stiffer than a cookie batter, so do yourself a favor and use a stand mixer when you make this, you'll be MUCH happier with the result, because while you can achieve the "fluffiness" desired with the butter/sugar mixture with a hand mixture, it's gets stiff quickly when you start to blend in the dry ingredients and you can only really get the incorporate, but don't over-mix result with a stand mixer . Lovely spring recipe, love these flavors, it is DELISH!

Followed the recipe exactly and these were soo good! Also visually very appealing! Thanks for the great recipe. I’ll be saving this one :)

I made these this morning.  They are delicious!  I added 1/2 tsp. of vanilla since I love vanilla.  I used frozen/thawed blueberries and would definitely recommend NOT using them.  Wait until you have fresh to make this recipe.

Wonderful, soft, Spring cookie! I wouldn't change a thing, made them exactly as instructed.  Easy and fresh.  Mine took a bit longer in the oven, about 20 min . I'll definitely make again.  Thank you for a great recipe!!

The best, we loved them and they also freeze well.

These cookies are the best! they are like a soft scone, would make for any party and everyone liked them!

Just made these tonight after I found blueberries on sale 😊 They turned out perfect and taste delicious! Very light and fluffy cookie that held its shape so well. The glaze is incredible. We will be having these for breakfast as well 😋

O made them and they we're delicious, bit It seems to be muffin-texture instead of cookie. Maybe more butter is necessary

The lemon glaze asks for cream... does this mean heavy cream? Or cream cheese

These are delicious and easy to make. I didn’t use a scoop but used a tablespoon (soup) and they came out great. I tried 3 different sizes. I let them out overnight in
a plastic container but were too soft. Next time I will put in frig & leave container top
ajar a bit.

I think they will be tasty, but definitely more like scones.  Pour some sugared fruit over the with cream!

https://streaming.hearstdigitalstudios.com/7e50e98d-4849-4613-9b22-76c915076d09/video_rover_16x9_1080p_hd_1553871479_75818.mp4

Blueberry Cream Cheese Cookies Taste Like Spring

This lemon meringue pie is the real deal. Italian meringue is a little tricky to make, but will hold up better for longer.

Equipment and preparation: You will need a free-standing mixer with a balloon whisk attachment and a culinary thermometer.

How to make lemon meringue pie

250 grams/9 ounces plain flour,

grams/4½oz butter,

tbsp caster sugar

80 grams/2¾oz cornflour

325 grams/11½oz caster sugar

150 milliliters/¼ pint lemon juice

lemon,

unsalted butter,

These Super Easy Lemon Bars combine a tart and tangy lemon curd filling with a buttery, shortbread crust. Made in an 8" x 8" baking pan, they make the perfect citrus-y treat to enjoy with family, friends, or coworkers all year round!

Super Easy Lemon Bars

Unsalted Butter (room temperature)

All-Purpose Flour

Powdered Sugar

Lemon Juice (2-3 lemons)

Lemon Zest (finely grated)

Large Eggs (room temperature)

All-Purpose Flour (sifted)

Powdered Sugar (for dusting)

Lightly spray an 8” x 8” baking pan with a flour-based baking spray. See notes for using an optional parchment paper sling for easier cutting later. Set to the side.

Using a hand mixer or a stand mixer fitted with a paddle attachment, beat together the butter, flour, and powdered sugar until the shortbread dough forms. Pat the dough into the bottom of the prepared 8″ x 8″ pan. Then place in the freezer or refrigerator for about 10-15 minutes to chill.

While the shortbread dough chills, adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF.

Place the pan in the oven and bake for 12-15 minutes at 350ºF or until it's light golden brown.

Remove from the oven and allow to cool slightly while you prepare the lemon curd filling. You can choose to leave the oven on or you can turn it off while you make the lemon curd filling. If you turn it off, remember to preheat it again to 350ºF.

shortbread crust

Grate a lemon with a fine grater, adding the zest to a small bowl. Then cut each lemon in half and with a lemon juicer, squeeze out the lemon juice from each lemon. Sift the all-purpose flour into a small bowl.

Using a hand mixer or a stand mixer fitted with a whisk attachment, mix together the lemon juice, lemon zest, eggs, granulated sugar, and all-purpose flour on medium-high speed until well blended.

Pour the lemon curd filling into the slightly cooled crust, then place back into the oven to bake for 25-30 minutes at 350ºF or until the top is almost set and the center jiggles just a little.

Remove from the oven and allow lemon bars to cool completely. Then cover and place into the refrigerator to chill and set for a minimum of 1 hour (more time may be needed). When ready to serve, dust with powdered sugar and cut using a well-sharpened knife.

Keep lemon bars stored in an airtight container in the refrigerator for up to 5 days.

lemon curd filling

This Lemon Bread Pudding with Lemon Greek Yogurt Glaze recipes features crusty whole grain bread baked in a delicious lemon Greek yogurt custard and drizzled with a sweet, tangy lemon Greek yogurt glaze to create the perfect lightened up spring dessert or brunch dish!

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Top 30 lemon desserts recipes from across the web

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

Top Tags

Lemon Meringue Pie Recipe

Lemon meringue pie

Lemon cake with lemon curd and doub...

Lemon meringue pie

Lemon Mousse Cake

Lemon Pound Cake

Vegan Lemon Lavender Bars

Best Blueberry Cream Cheese Cookies

How to make lemon meringue pie

Super Easy Lemon Bars

Lemon Bread Pudding with Lemon Gree...

Lemon Bread Pudding with Lemon Gree...

Lemon Madeleines

Lemon Shortbread Cookies

Blueberry Lemon Cookies

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Vintage Lemon Lush

Lemon meringue roulade with pistach...

Fresh Lemon Mousse

Lemon Sponges

Easy Lemon Curd Recipe

Soft Lemon Cookies

Lemon Cupcakes

Raspberry Lemon Macarons

Fudgy lemon blondies- Lemon brownie...

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