This page brings together five lemon desserts that range from rich and layered to light and simple. Each one uses lemon in a different way, from curd and zest to juice folded into batters and doughs.
You’ll find baked treats, chilled finishes, and a citrus-glazed cake among these recipes. Several pair lemon with other flavors or toppings, while others keep the fruit front and center.
Find your recipe
- Lemon Meringue Cheesecake
- Lemon Blueberry Loaf with Lemon Glaze
- Lemon Cream Scones
- Mini Lemon Meringue Tarts
- 7-Up Cake
Lemon Meringue Cheesecake
Lemon Meringue Cheesecake combines a graham cracker crust, a lemon-scented cheesecake filling, and a separate lemon curd topping finished with meringue. The crust is pressed into a springform pan and baked briefly before the filling goes in, giving the dessert a firm base for the layered topping.
After the cheesecake bakes, it cools gradually in the oven with the door slightly open, then chills before the curd and meringue are added. The curd is cooked over medium heat until thickened and strained, and the meringue is spread to the edges before being toasted with a kitchen torch or under the broiler.
Get the full Lemon Meringue Cheesecake recipe
Lemon Blueberry Loaf with Lemon Glaze
Lemon Blueberry Loaf with Lemon Glaze is a soft quick bread built from butter, sugar, eggs, lemon zest, lemon juice, milk, and blueberries. The berries are tossed with flour first so they stay suspended in the batter instead of sinking to the bottom.
The batter is mixed by alternating the dry ingredients with milk, beginning and ending with the flour mixture for even texture. Once baked in a greased loaf pan, the loaf cools briefly in the pan and then on a wire rack before slicing and serving.
Get the full Lemon Blueberry Loaf with Lemon Glaze recipe
Lemon Cream Scones
Lemon Cream Scones are tender wedges made by cutting cold butter into flour, sugar, baking powder, and salt until the mixture resembles coarse crumbs. Heavy cream, egg, vanilla, lemon zest, and lemon juice are stirred in just until the dough comes together.
The dough is patted into a circle about 1 inch thick and cut into eight wedges before baking. Brushing the tops with a little extra cream helps them brown in the oven, giving the scones a golden finish and a slightly crisp top.
Get the full Lemon Cream Scones recipe
Mini Lemon Meringue Tarts
Mini Lemon Meringue Tarts use prepared tart shells filled with lemon curd and topped with meringue. The filling is made by whisking eggs, sugar, lemon juice, zest, and butter over heat until thickened, creating a bright center for the small pastries.
The egg whites are beaten with cream of tartar until stiff peaks form, then the tarts are assembled and baked or broiled until golden. Optional garnishes like toasted coconut, zest, or berries can be added after the tarts cool.
Get the full Mini Lemon Meringue Tarts recipe
7-Up Cake
7-Up Cake is a Bundt cake made with yellow cake mix, dry instant vanilla pudding mix, eggs, vegetable oil, and 7-Up soda. The batter is mixed until smooth, then poured into a very well-greased 12-cup Bundt pan so the cake releases cleanly after baking.
After baking, the cake cools in the pan before being turned out and cooled completely. A simple glaze of powdered sugar and 7-Up is whisked until smooth and drizzled over the cooled cake, with sprinkles added if desired.
