Savor the Zest with Our 21 Ultimate Lemon Desserts

Grandma's Classic Lemon Meringue Pie

"My first try at lemon meringue pie and it was a hit! Exactly like the ones my Grandma used to make—sweet, tart, and utterly delicious." — SandyS

• How to Make Perfect Meringues for Pies, Cookies, and More

Chef John's Famous Lemon Bars

"These are some of my all-time favorite treats, though they’re more like a pie than a cookie," says Chef John. "The rich, tangy lemon custard perfectly balances the crisp, buttery shortbread base—an unforgettable sweet-tart experience." This recipe has earned rave reviews and a solid five-star rating.

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Lemon-Buttermilk Pound Cake with Aunt Evelyn's Signature Lemon Glaze

Sarah Copeland Sawicki shared her mother's award-winning recipe, and naples34102 shares: "If you're looking for the perfect lemon, buttermilk, and pound cake, look no further. This one hits all the marks—moist, flavorful, with a tender crumb and just the right lightness (thanks to a touch of baking soda). It’s also visually stunning. I swapped pure lemon oil for the extract, but that didn’t change my 5-star rating. I'm sure your mom's blue ribbon-winning cake is just as spectacular. This recipe is truly a winner."

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Lemon Cake with Tangy Lemon Filling and Creamy Lemon Butter Frosting

"This cake is amazing! The only change I'd make is to the frosting," says home cook ELIIZABETH. "I added a bit of yellow food coloring to the icing and suggest increasing the frosting amount to leave enough for piping decorative details. A 'crumb coat' is essential for this cake. Apply a light layer of frosting and don’t worry about the crumbs that fall off during this step—they’ll mix into the frosting. Chill the cake for about 30 minutes to let the frosting set, then finish decorating. This will help keep the crumbs in place and leave you with a beautiful, smooth finish."

Lemon Souffle Cheesecake with Blueberry Topping

"I've made this recipe many times and I love it each time. I like to switch up the toppings with different fruits and berries, but the cheesecake base always stays the same. It always gets rave reviews!" — samsel

Lemon Cupcakes

"Here's my go-to recipe for incredibly delicious lemon cupcakes. While buttercream frosting is the traditional choice, I tried these with Lemon Cream Icing for a lighter alternative, and they were absolutely perfect! These cupcakes are so light, they practically melt in your mouth." — friedbluetomato

Lemon Ricotta Cake

"This cake is the perfect blend of tender, sweet, and moist. It reminds me of the one my Sicilian grandmother used to bake. When she passed away, I thought the recipe was lost. A huge THANK YOU to the person who shared this recipe—my family adores it." — Cookin' With Lukie >^..^<

Lemon Cream Cheese Bars

Reviewer Alaskafoodie suggests a twist on this beloved recipe: "This filling works wonderfully with phyllo dough for those who aren’t fond of crescent rolls. Just layer about six sheets of phyllo dough on the bottom and top of the filling. It creates a crisp, flaky crust."

• How to Make the Best Lemon Cream Cheese Bars

Lemon Meringue Cheesecake

"Craving lemon meringue pie and cheesecake? This recipe gives you the best of both worlds. Perfect for any occasion, and guaranteed to wow your guests." — Michelle Berger.

Lemon Pie Bars

Some reviewers chose to double the filling, while others opted for a thinner crust. However, SMClanton shares, "Omg, these are the best lemon bars! I made them exactly as the recipe says, and the balance of shortbread and lemon was perfect. So delicious!"

Lemon Icebox Pie

"This is a family favorite whenever we need a quick, no-bake pie. (And it’s simple enough for the little ones to make it themselves!)" recipe creator Heather Simpson says. "It looks beautiful when topped with whipped cream and fresh mint leaves."

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Lemon Cupcake with Blackberry Buttercream

"These cupcakes are unbelievably delicious! Five stars for flavor! My family gave them rave reviews. The only change I made was using red raspberry preserves instead of blackberry, simply because that’s what I had on hand. It turned out perfect. The lemon flavor is so fresh and vibrant, and it pairs beautifully with the fruity preserves." — RebeccaD

The Best Lemon Bars

"Absolutely fantastic! The crust was perfectly crisp and buttery—just how I like it. The lemon filling was spot on. I followed the advice of other reviewers and added lemon zest. Also, a little tip to get the most juice from your lemons: microwave them for about 15 seconds. It makes a huge difference! Very lemony, simple, and so satisfying!" — MSALLIED

Greek Lemon Cake

"I’ve made this recipe countless times over the years, sometimes following it exactly, sometimes making a few adjustments. It’s always a hit—moist, light, and bursting with lemon flavor. Everyone loves it." — Irene

Yogurt Cake

"This recipe is amazing," says Rachie Pants. "It was super easy to follow and turned out perfectly. I even froze half of the cake for later, and after defrosting, it still tasted great."

Tart Lemon Triangles

"I made this last night for friends and it was absolutely delicious!" says CRANTSNCOOKING. "It was so easy to make. I added a little extra lemon juice and zest to give it more of a tangy kick and reduce the sweetness. The crust was fantastic! I used a tart pan, which made a thin crust, but it was the perfect light dessert after a big meal."

Lemon Poke Cake

"I baked it in a Bundt pan but followed the recipe otherwise. It turned out like a mix between a lemon bar and a pound cake. My husband said it tasted just like what his Nana used to make :)" — Hatchi

Italian Lemon Cream Cake

"I had such an amazing lemon cream cake at a well-known Italian restaurant that I had to try making it myself at home," says recipe creator Cindy Catudal Shank. "It’s a white cake topped with vanilla crumbs and filled with decadent lemon cream. After a few tries, I perfected this version that I like the most. I use a white cake mix to save on prep time."

Super Lemon Ice Cream

"This is the second summer I've made this recipe, and I can't get enough! I use a vegetable peeler to zest the lemons and steep it for about 30 minutes before adding the eggs. I refrigerate everything overnight, strain the zest, then add the lemon juice and freeze. I also use a full cup of fresh lemon juice. If you love lemon, this is the best ice cream you'll ever taste!" — lovnlife

Lemon Crinkle Cookies

These homemade lemon cookies are simple to make and packed with tangy lemon flavor. "This is a soft, cake-like cookie," says reviewer bbowling. "I used 2 tablespoons of fresh lemon juice because my lemon was so large, and I was worried the batter would be too thin. That turned out to be just the right amount."

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Lemon Brownies

"I absolutely loved these!" says reviewer Aleena Nye. "They're incredibly lemony! My icing turned out a bit runny, so I sliced the brownies first and poured the icing over them. The icing soaked into the cracks, making them even more delicious. Then I dusted powdered sugar on top. So tasty!"