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Lemon dessert recipes - 25 recipes

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Top rated Lemon dessert recipes

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Lemony lemon brownies are the perfect, refreshing treat for summertime

  • TART LEMON GLAZE:
  • 1/2 cup unsalted butter, softened
  • 3/4 cup flour
  • 2 eggs, large
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • 3/4 cup granulated sugar
  • 1/4 teaspoon sea salt
  • 4 tablespoons lemon juice
  • 8 teaspoons lemon zest
  • 1 cup powdered sugar
4.4/5 (182 Votes)

By

Lemon bars with go to a new height with a sprinkle of coconut on top! A refreshing dessert, perfect to make for yo

  • 1 1/2 cups all-purpose flour
  • 1/2 cup confectioners' sugar
  • 3/4 cup cold butter or margarine
  • 4 eggs
  • 1 1/2 cups sugar
  • 1/2 cup lemon juice
  • 1 teaspoon baking powder
  • 1 cup flaked coconut
4.5/5 (114 Votes)

By

Lemon lovers rejoice! This double lemon dessert will definitely be a crowd pleaser at your next party or get togeth...

  • POUND CAKE:
  • 1 cup butter, softened
  • 1/4 cup vegetable oil
  • 3 cups sugar
  • 5 eggs
  • 3 cups all-purpose flour
  • 1 cup milk
  • 1 teaspoon lemon extract
  • GLAZE:
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 teaspoon grated lemon rind
  • 1/4 cup lemon juice
4.5/5 (101 Votes)

By

These are so yummy and delicious, they'll disappear right before your eyes

  • Cake:
  • 4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1 cup sugar, divided
  • 1 cup cake and pastry flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup vegetable oil
  • 3 large egg yolks
  • 2 teaspoons finely grated lemon zest
  • 6 tablespoons fresh lemon juice
  • Glaze:
  • 1 1/3 cups sugar, divided
  • 1/3 cup fresh lemon juice (about 3 lemons)
  • candied flowers or silver dragees, for garnish (optional)
4.5/5 (87 Votes)

By

My go to lemon bars, delightful buttery crust, delicious filling! Perfect bar, simple to make!

  • COOKIE BASE:
  • 1 cup butter, melted
  • 1/2 cup powdered sugar
  • 2 cups flour
  • LEMON FILLING:
  • 2 cups sugar
  • 4 tablespoons flour
  • 1/2 teaspoon baking powder
  • 4 eggs
  • 6 tablespoons fresh lemon juice
  • 1/2 teaspoon lemon rind, freshly zested
4.5/5 (76 Votes)

By

Deliciously sweet lemon bars with a shortbread crust and a rich lemon filling

  • CRUST:
  • 1/2 pound unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/8 teaspoon kosher salt
  • FILLING:
  • 6 extra-large eggs, room temperature
  • 3 cups granulated sugar
  • 2 tablespoons grated lemon zest (4 to 6 lemons)
  • 1 cup freshly squeezed lemon juice
  • 1 cup all-purpose flour
  • Confectioners’ sugar, for dusting
4.2/5 (98 Votes)

By

Delicious Lemon Ripple Cheesecake Bars recipe

  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon finely grated lemon zest
  • 1/8 teaspoon salt
  • 1 stick (4 ounces) unsalted butter, cut into 1/2-inch pieces and chilled
  • 1 tablespoon plus 2 teaspoons cornstarch
  • 1/2 cup cold water
  • 2 large egg yolks
  • 1 3/4 cups sugar
  • 1/4 cup fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 1/4 pounds cream cheese, softened
  • 2 tablespoons all-purpose flour
  • 3 large eggs, at room temperature
  • 1/4 cup sour cream
  • 1 teaspoon pure vanilla extract
4.5/5 (57 Votes)

By

These "brownies" have a bright, tart, and fresh lemon flavor

  • BROWNIES:
  • 1/2 cup unsalted butter, softened
  • 3/4 cup flour
  • 2 eggs, large
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • 3/4 cup granulated sugar
  • 1/4 teaspoon sea salt
  • GLAZE:
  • 4 tablespoons lemon juice
  • 8 teaspoons lemon zest
  • 1 cup icing sugar
4.2/5 (75 Votes)

By

I love this cake, great lemon flavour, dense but moist

  • 3 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 3/4 teaspoon salt
  • 3 cups sugar
  • 1 cup unsalted butter, room temperature
  • 1/2 cup shortening, room temperature
  • 5 large eggs
  • 1 cup whole milk
  • 6 Tablespoons lemon juice
  • 1 lemon, zested
4.4/5 (53 Votes)

By

This recipes from Everyday Rachael Ray magazine and is definitely a keeper in everyone's kitchens

  • FOR THE CRUST:
  • 3 cups frozen (or fresh) raspberries (1 pound)
  • 1 stick plus 6 tablespoons cold unsalted butter, cut into pieces
  • 1/2 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • FOR THE CUSTARD:
  • 3 large eggs
  • 3/4 cups sugar
  • Zest and juice 2 lemons (about 1/4 cup juice)
  • 1/4 cup flour
  • Confectioners’ sugar, for dusting
4.5/5 (51 Votes)

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