10 Yummy Lemon Dessert Recipes You Can Try Today

lemon dessert recipes

When life gives you lemons, you don’t just make a lemonade. You can also make lemon bars, pudding, cakes, cookies, mousse, and so many lemon desserts too. Some people may not be absolute fans of lemon desserts but fans themselves can’t deny the lemony happiness that this sweet-sour fruit brings.

Lemon as an ingredient is widely-used in the culinary world. Lemon juice, rinds, and zest are the most common. Aside from that, lemons also have tons of health benefits. They’re a great source of Vitamins C, B6, A, E, folate, calcium, magnesium, potassium, and protein.

If you’re into baking, cooking, or trying something new – here we curated 10 yummy lemon dessert recipes for your next kitchen adventure. Enjoy!

1. Lemon Pudding

Recipe here

lemon dessert recipes

Prep Time: 10 minutes

Bake Time: 30 minutes

Servings: 6


– 150g unsalted butter, melted

– 2 tsp lemon rind, finely grated, plus extra zest, to serve

– 80ml (1/3 cup) lemon juice

– 315g (1 1/2 cups) caster sugar

– 115g (3/4 cup) self-raising flour, sifted

– 375ml (1 1/2 cups) milk

– 4 eggs, separated

– Icing sugar mixture, to serve

– Double cream, to serve


  1. Preheat oven to 180C/160C fan forced. Grease six 250ml (1 cup) ovenproof dishes or teacups.
  2. Place the butter, lemon rind, lemon juice, sugar, flour, milk and egg yolks in a bowl. Whisk to combine.
  3. Use electric beaters to beat egg whites on high until soft peaks form. Use a metal spoon to fold one-quarter of the egg white into the lemon mixture. Gently fold in the remaining egg white.
  4. Spoon mixture into prepared dishes and place in a large baking dish. Pour enough boiling water into baking dish to come halfway up the sides of the smaller dishes. Bake for 25-30 minutes or until golden and just set. Dust with icing sugar, top with cream and sprinkle with extra zest.

2. Lemon Tarts

Recipe here

lemon dessert recipes

Prep Time: 10 minutes

Bake Time: 10 minutes

Servings: 6


– 2 sheets (25 x 25cm) ready-rolled frozen short-crust pastry, just thawed

– 130g (1/2 cup) low-fat natural yoghurt

– 80g (1/4 cup) bought lemon butter

– 40g frozen raspberries, thawed

– Icing sugar, to dust


  1. Preheat oven to 180°C. Use an 8.5cm-diameter round fluted pastry cutter to cut 6 discs from the pastry. Line six 80ml (1/3-cup) capacity non-stick muffin pans with pastry discs. Bake for 10 minutes or until light golden. Set aside for 10 minutes to cool.
  2. Place the yoghurt and lemon butter in a medium bowl and gently stir until combined. Spoon yoghurt mixture among pastry cases. Top with raspberries and dust with icing sugar to serve.

3. Lemon Curd Frozen Yoghurt

Recipe and photo here

lemon dessert recipes

Prep Time: 6 hours & 35 minutes

Servings: 4


– 500g thick Greek-style yoghurt

Lemon curd

– 2 eggs

– 2 egg yolks

– 3/4 cup (165g) caster sugar

– 1/3 cup (80g) chilled unsalted butter

– 2 lemons, zested and juiced


  1. Make lemon curd: Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat. Add the butter, juice and zest and whisk continuously until thickened. Strain through a sieve into a sterilised jar. Allow to cool.
  2. Place yoghurt in a large bowl. Stir lemon curd through in a rippled effect. Place mixture in a plastic container or mould and freeze overnight. Place in the fridge for 20-30 minutes before you want to serve it to allow it to soften.

4. Lemon Blueberry Biscuits

Recipe here

lemon dessert recipes

Prep Time: 20 minutes

Bake Time: 15-18 minutes


– 2 cups all-purpose flour

– 1/3 cup granulated sugar

– 2 teaspoons baking powder

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt

– 1/4 cup butter

– 1 egg, slightly beaten

– 1 8-ounce carton lemon yogurt

– 1 teaspoon lemon zest

– 1 cup fresh or frozen unsweetened blueberries

For Lemon Glaze:

– 1 cup sifted powdered sugar

– 1 teaspoon lemon zest

– 1 teaspoon vanilla

– 2 – 3 teaspoons lemon juice


  1. In a large bowl, stir together flour, sugar, baking powder, baking soda and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Set aside.
  2. In a small bowl, stir together egg, yogurt and lemon zest. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened. Fold in blueberries. (Do not knead, roll or cut dough.)
  3. Drop dough by rounded tablespoons (or use an ice cream scoop) onto a lightly greased baking sheet. Bake in a 400 degrees oven for 15 to 18 minutes or until lightly browned. Remove biscuits from baking sheet. Place on a wire rack. Drizzle Lemon Glaze over warm biscuits. Serve warm.

For the glaze:

In a small bowl, stir together powdered sugar, lemon peel, vanilla, and enough lemon juice to reach drizzling consistency.

5. Lemon Drop Ice Cream

Recipe here

lemon dessert recipes

lemon ice cream

Prep Time: 10 minutes

Freeze: 40 minutes


– 4 cups whipping cream and/or half-and-half or light cream

– 1 1/2 cups sugar

– 1/2 teaspoon finely shredded lemon peel

– 1/3 cup lemon juice

– 1 teaspoon vanilla

– Lemon-flavored hard candies, crushed


  1. In a large bowl, stir together the whipping cream and/or half-and-half or light cream, sugar, finely shredded lemon peel, lemon juice, and vanilla.
  2. Freeze in a 2- to 3-quart ice cream freezer according to manufacturer’s directions. Top with crushed candy. Makes 1-1/2 quarts.

6. Lemon Marshmallow Tart

Recipe here

lemon dessert recipes

Prep Time: 5 hours

Cook Time: 25 minutes

Servings: 1


– 1 sheet shortcrust pastry

For the filling:

– 1 cup water

– 1 cup sugar

– 1 tbs cornflour

– 1 tbs custard powder

– 2 lemon juiced

For the marshmallow topping:

– 3/4 cup boiling water

– 1/2 cup sugar

– 1 1/2 tsp gelatine powder


  1. Line pie plate with pastry and blind bake at 180C for 10-15 minutes until cooked.
  2. Filling: Mix all ingredients together and cook slowly, until mixture thickens.
  3. Add to cooked pastry.
  4. Topping: Dissolve gelatine in a little of the boiling water.
  5. Add to remaining ingredients. Bring to the boil, and then simmer until sugar has dissolved. Allow to cool.
  6. Beat until thick shiny and white.
  7. Spread over lemon mixture.
  8. Refrigerate for 4-5 hours before cutting.

7. Lemon Bars

Recipe here

lemon dessert recipes

Prep Time: 25 minutes

Cook Time: 2 hours & 50 minutes

Serves: 8


-1 cup icing sugar

For the base:

– 1 cup sugar

– 1/4 cup plain flour

– 130 g butter cold

– 1/4 tsp salt

For the filling:

– 1 1/4 cup sugar

– 1/4 cup plain flour

– 4 egg

– 2 tsp lemon zested

– 2/3 cup lemon juice fresh squeezed dry


  1. Mix the base ingredients into a bowl with by hand until it is a shortbread consistency.
  2. Press mixture into a greased slice dish and bake at 175C for 20 minutes.
  3. Meanwhile, mix the sugar, flour and lemon zest together in a mixing bowl. Whisk the eggs in one at a time.
  4. Add the lemon juice and mix thoroughly.
  5. Pour the filling over the base whilst hot and bake for a further 20 minutes.
  6. Allow to cool completely.
  7. Cut into bars and dust with icing sugar.

8. No-bake Lemon Cheesecake

Recipe here

lemon dessert recipes

Prep Time: 15 minutes

Cook Time: 6 hours & 10 minutes

Serves: 10


– 250 g sweet plain biscuits crumbed

– 175 g butter melted

– 500 g cream cheese softened

– 400 g sweetened condensed milk

– 300 mls thickened cream

– 3 tsp gelatine powder

– 1/4 cup boiling water

– 1/4 cup lemon juice


  1. Combine biscuit crumbs and butter and press into the base of a 25 cm springform pan. Refrigerate.
  2. Beat cream cheese using an electric mixer until smooth.
  3. Dissolve the gelatine in the boiling water. Beat in condensed milk, cream and gelatine mixture until smooth, then add lemon juice and beat until combined.
  4. Pour mixture into prepared base and refrigerate 3 hours or overnight.

9. Frozen Lemon Mousse

Recipe here

lemon dessert recipes

Total Prep Time: 2 hours & 50 minutes

Serves: 6


– 1/4 cup fresh lemon juice

– 4 large egg yolks

– 5 tablespoons sugar

– 4 tablespoons unsalted butter, chilled and cut into pieces

– 3/4 cup heavy cream


  1. In a small, heavy-bottomed saucepan, combine the lemon juice, yolks, and sugar. Cook, stirring, over medium-low heat, until the mixture thickens, 5 to 6 minutes. Remove from heat and pour through a fine strainer into a large bowl to remove any lumps.
  2. Add the butter and stir until melted. Cover with plastic wrap, pressing the plastic against the surface of the mixture to eliminate any air bubbles. Refrigerate until chilled, about 30 minutes.
  3. Meanwhile, beat the cream with a whisk or an electric mixer to form stiff peaks. Fold the whipped cream into the chilled lemon mixture until well combined. Divide into a muffin tin with paper liners or six 4-ounce ramekins and freeze for 2 hours.


10. Lemon Cornmeal Sandwich Cookies

Recipe here

lemon dessert recipes

Total Prep Time: 2 hours

Servings: 16 cookies


– ½ cup cornmeal

– ½ teaspoon kosher salt

– 1¾ cups all-purpose flour, spooned and leveled

– ¾cup unsalted butter (1½ sticks), at room temperature

– ½cup granulated sugar

– 1tablespoon finely grated lemon zest plus 3 teaspoons lemon juice

– 2 large egg yolks, at room temperature

– 4ounces cream cheese, at room temperature

– ¼cup confectioners’ sugar


  1. Heat oven to 350° F. Line 2 baking sheets with parchment. In a large bowl, whisk together the cornmeal, salt, and 1½ cups of the flour; set aside.
  2. Using an electric mixer, beat the butter, granulated sugar, and lemon zest on medium-high until light and fluffy, 3 to 4 minutes. Beat in the egg yolks and 1 teaspoon of the lemon juice, scraping down the sides of the bowl as necessary. Reduce mixer speed to low. Gradually add the flour mixture and mix just until combined (do not overmix).
  3. Shape the dough into balls (about 1 tablespoon each) and place 2 inches apart on the prepared baking sheets.
  4. Place the remaining ¼ cup of flour on a plate. Dip the bottom of a large glass in the flour and gently flatten the balls of dough into 2-inch disks. Bake, rotating the baking sheets halfway through, until the cookies are golden around the edges but still soft in the center, 12 to 14 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
  5. In a small bowl, mix together the cream cheese, confectioners’ sugar, and the remaining 2 teaspoons of lemon juice. Form sandwiches with the cookies and cream cheese mixture (about 1 tablespoon each). Refrigerate until the filling is firm, at least 1 hour.

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