Lemon bars, lemon cakes, lemon pudding, lemon pie ~ oh my! We’re crushing on lemon like never before, so why not start with dessert?
is there any time of year when we don’t crave lemon desserts?
We love lemon year round, but the change of seasons gives us an excuse to get freshly obsessed with my favorite fruit. That bright pop of citrus just feels right when the weather starts to warm up and the flowers start to bloom. My favorite lemon desserts for the season are light and zingy, perfect for a spring fling.
Tangy lemon and sweet spring strawberries make the perfect pair. These shortbread-like bars are a beloved recipe on the blog and make the perfect low-key spring bake to just keep on the counter and snack on all day long!
It’s a barely-bake recipe because the crust just needs a few minutes in the oven, then the custard filling is cooked on the stove top. Just fill and chill for the best lemon pie ever. Don’t forget the generous layer of Chantilly cream (sweetened vanilla whipped cream) it makes the pie extra special.
Tart lemon is a fresh new flavor profile for pudding, and I made sure this recipe really showcases that zingy citrus in the strongest possible way. What’s even better is that the whole thing cooks up in less than 10 minutes.
This creamy lemon cheesecake doesn’t need a single thing, in my opinion, but it’s also a lovely canvas for all sorts of pretty and seasonal toppings. Pair it with fresh berries and mint, lightly sweetened whipped cream, or a quick berry sauce for an over-the-top spring treat.
Something about lemon poppy seed everything feels right in the springtime. The bright taste of lemon combines with the subtle crunch of poppy seeds in this super fun, super special layer cake that’s perfect for so many spring and summer celebrations.
Want to capture the spring sunshine in a jar? I think this honey lemon curd is just about the best way in the world to do just that. Honey lends a subtle, warm flavor to a classic silky, tangy, lemon curd that can be used in so many ways from toast to trifles!
Perfect for picnics, potlucks, and bake sales, these cute little lemony squares are so satisfying and yummy.
This cake will take you to warm, sunny Mediterranean climes, even if you’re still waiting for the spring warmth to hit. The olive oil brings a whole lot of moistness to this rich cake, and three whole lemons lend their zest and juice for an unmistakeable tangy punch.
I don’t know about you but I can’t resist the combination of blueberries and lemon, it’s such a juicy, bright pairing, and they bring out the best in each other in this delicious pound cake.
This same dough can be baked up in a square pan, or even as cookies if you prefer. I love the tart presentation because it’s instant elegance that can easily be dressed up for company.
Don’t let the name throw you off ~ these tangy little buttery bites aren’t just for winter!
Light as air, and infused with the bright taste of lemon, this cake is as close to a fresh spring breeze as a dessert can get! I love to serve it with fresh whipped cream and whatever berries are at their peak in the spring and summertime. A homemade strawberry sauce would also be amazing!
If you’re not feeling up to baking a full-on pie or layer cake, but you’re craving a little something sweet, give this recipe a try. There’s something about tarts that makes them perfect for spring (or almost spring)