18 Simple Easy Lemon Dessert Recipes Refreshing

When life gives you lemons, make dessert—preferably one that's quick, easy, and bursting with bright, zesty flavor! Whether you're craving a tangy tart, a creamy no-bake treat, or a sunny citrus-infused cake, these 18 simple lemon desserts are here to sweeten your day. From classic favorites to fresh twists, there's something for every home cook to love. Ready to get baking? Let's dive in!

Lemon Blueberry Cheesecake Bars

These Lemon Blueberry Cheesecake Bars are the perfect balance of tangy and sweet, with a buttery graham cracker crust and a creamy filling bursting with fresh blueberries.

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup sour cream
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 cup fresh blueberries

1. Prep: Preheat oven to 325°F. Line an 8×8-inch baking pan with parchment paper.
2. Crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the pan. Bake for 10 minutes, then cool slightly.
3. Filling: Beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, then sour cream, lemon juice, lemon zest, and vanilla. Fold in blueberries.
4. Bake: Pour filling over crust. Bake 35–40 minutes until edges are set but center jiggles slightly. Cool completely, then chill 4 hours.

The bright lemon zest cuts through the richness of the cheesecake, while the blueberries add juicy pops of flavor in every bite.

Tip: For clean slices, wipe your knife with a hot, damp towel between cuts.

Easy Lemon Meringue Pie

This classic dessert balances tangy lemon curd with fluffy meringue for a showstopping pie that’s easier than it looks!

Ingredients:

• 1 (9-inch) pre-baked pie crust (homemade or store-bought)
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1 1/2 cups water
• 4 large egg yolks (reserve whites for meringue)
• 1/3 cup fresh lemon juice (about 2 lemons)
• 2 tbsp unsalted butter
• 1 tbsp lemon zest
• 4 large egg whites
• 1/2 cup granulated sugar
• 1/4 tsp cream of tartar

Instructions:

1. Make the filling: In a saucepan, whisk together 1 cup sugar, cornstarch, and 1/4 tsp salt. Gradually stir in water and bring to a boil over medium heat, whisking constantly. Cook for 2 minutes until thickened.
2. Remove from heat. Whisk egg yolks in a bowl, then slowly pour in 1/2 cup of the hot mixture to temper. Return everything to the saucepan and cook 1 minute more. Off heat, stir in lemon juice, butter, and lemon zest. Pour into the pie crust.
3. Make the meringue: Beat egg whites and cream of tartar on medium until foamy. Gradually add 1/2 cup sugar, beating on high until stiff peaks form (about 3–4 minutes). Spread over warm filling, sealing edges to the crust.
4. Bake at 350°F for 12–15 minutes until meringue is golden. Cool completely (4 hours) before slicing.

The secret? Whipping the meringue while the filling is still warm helps prevent weeping—so every slice stays picture-perfect!

Tip: For clean slices, dip your knife in hot water and wipe it between cuts.

Lemon Poppy Seed Pound Cake

This bright, buttery pound cake is bursting with zesty lemon and a delightful crunch from poppy seeds—perfect for brunch or an afternoon treat.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 3 large eggs
• ¼ cup whole milk
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 2 tbsp poppy seeds
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a bowl, whisk together 1 ½ cups flour, 1 tsp baking powder, and ½ tsp salt. Set aside.
3. Beat ½ cup butter and 1 cup sugar in a stand mixer until fluffy, about 3 minutes. Add eggs one at a time, then mix in 1 tsp vanilla, 2 tbsp lemon juice, and 1 tbsp lemon zest.
4. Alternately add the dry ingredients and ¼ cup milk to the batter, mixing just until combined. Fold in 2 tbsp poppy seeds.
5. Pour batter into the prepared pan. Bake for 50–55 minutes, or until a toothpick inserted comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

The secret here? Letting the lemon zest and juice soak into the warm cake for a tangy-sweet finish that’s irresistible.

Tip: For extra moisture, brush the cooled cake with a simple glaze of ½ cup powdered sugar and 1 tbsp lemon juice.

Lemon Curd Tartlets

These sunny lemon curd tartlets are the perfect bite-sized treat—bright, creamy, and just sweet enough to satisfy without overwhelming.

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 3/4 cup fresh lemon juice (about 4 lemons)
• 3/4 cup granulated sugar
• 3 large eggs
• 1/4 cup unsalted butter, softened
• 1 tbsp lemon zest
• Pinch of salt

1. Make the crust: Pulse 1 1/4 cups flour, 1/4 cup sugar, and a pinch of salt in a food processor. Add 1/2 cup cold butter and pulse until crumbly. Mix in 1 egg yolk until dough forms. Press into 12 mini tart pans and chill 30 minutes.
2. Preheat oven to 350°F. Bake crusts for 15 minutes until lightly golden. Cool completely.
3. Make the curd: Whisk 3/4 cup lemon juice, 3/4 cup sugar, 3 eggs, and 1 tbsp lemon zest in a saucepan over medium heat. Stir constantly until thickened (8–10 minutes). Remove from heat, then whisk in 1/4 cup softened butter until smooth.
4. Strain curd through a fine sieve into the cooled tart shells. Chill for 2 hours until set.

The magic here? That straining step—it guarantees a silky-smooth curd without a single lump, letting the citrus truly shine.

Tip: For extra flair, top with whipped cream and a twist of lemon zest right before serving.

No-Bake Lemon Cheesecake

This creamy, zesty no-bake cheesecake is a dreamy dessert that comes together in minutes—no oven required!

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract
• 1 cup heavy whipping cream

Instructions:

1. Make the crust: In a bowl, mix 1 1/2 cups graham cracker crumbs, 6 tbsp melted butter, and 1/4 cup granulated sugar until combined. Press firmly into a 9-inch springform pan and chill for 15 minutes.
2. Prepare the filling: Beat cream cheese until smooth. Add 1 cup powdered sugar, 1 tbsp lemon zest, 1/4 cup lemon juice, and 1 tsp vanilla extract, mixing until creamy.
3. Whip the cream: In a separate bowl, beat 1 cup heavy whipping cream to stiff peaks. Gently fold into the cream cheese mixture.
4. Assemble: Spread the filling over the crust and smooth the top. Refrigerate for at least 4 hours (or overnight) until set.

The bright lemon flavor cuts through the rich creaminess, making this cheesecake irresistibly light yet indulgent.

Tip: For extra tang, add an extra tablespoon of lemon zest to the filling!

Lemon Coconut Macaroons

These chewy, citrus-kissed macaroons are like sunshine in cookie form—perfect for brightening up any dessert spread.

Ingredients

• 3 cups sweetened shredded coconut
• 2/3 cup granulated sugar
• 2 large egg whites
• 1 tbsp lemon zest (from about 1 lemon)
• 1 tbsp fresh lemon juice
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix shredded coconut, sugar, lemon zest, and salt. Stir in egg whites, lemon juice, and vanilla until fully combined.
3. Scoop 1-tbsp portions of the mixture onto the baking sheet, spacing them 1 inch apart. Gently shape into mounds with slightly pointed tops.
4. Bake for 20–22 minutes until the edges are golden and the centers are just set. Let cool completely on the sheet.

The lemon cuts through the coconut’s richness beautifully, while the crisp exterior gives way to a delightfully chewy center—no flour required!

Tip: For extra zing, drizzle cooled macaroons with melted white chocolate mixed with a squeeze of lemon juice.

Lemon Raspberry Trifle

This dreamy dessert layers tart lemon curd, juicy raspberries, and pillowy whipped cream for a showstopping treat that’s as easy as it is impressive.

Ingredients:

• 1 (10 oz) store-bought pound cake, cut into 1-inch cubes
• 2 cups fresh raspberries (plus extra for garnish)
• 1 1/2 cups prepared lemon curd
• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 tbsp lemon zest

Instructions:

1. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form, about 3 minutes.
2. In a trifle dish or glass bowl, layer half the pound cake cubes, followed by 3/4 cup lemon curd, 1 cup raspberries, and half the whipped cream. Repeat layers once more.
3. Sprinkle the top with lemon zest and extra raspberries. Cover and refrigerate for at least 2 hours (or up to 8) to let flavors meld.

The magic here? The lemon curd soaks into the cake just enough to keep it luscious without turning soggy—every bite is perfectly balanced.

Tip: For a boozy twist, brush cake cubes with 2 tbsp limoncello before layering.

Lemon Drizzle Cake

This sunny, citrus-kissed cake is a classic for a reason—moist, tangy, and topped with a crackly lemon glaze that soaks right in.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 2 tbsp lemon zest (from about 2 lemons)
• 3 tbsp fresh lemon juice, divided
• ½ cup powdered sugar

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the sides.
2. In a large bowl, beat 1 cup butter and 1 cup granulated sugar with a hand mixer until fluffy, about 3 minutes. Add eggs one at a time, mixing well after each.
3. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ¼ tsp salt in a separate bowl. Gradually fold into the butter mixture until just combined. Stir in 2 tbsp lemon zest and 1 tbsp lemon juice.
4. Pour batter into the prepared pan. Bake for 50–55 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
5. While the cake cools, whisk remaining 2 tbsp lemon juice with ½ cup powdered sugar until smooth. Poke holes all over the warm cake with a skewer, then drizzle the glaze evenly over the top. Let set for 15 minutes before slicing.

The magic here? That glaze seeps into every nook, creating pockets of tart-sweet flavor in every bite.

Tip: For extra zing, rub the lemon zest into the sugar before creaming—it releases even more citrus oil!

Lemon Cream Puffs

These airy, citrus-kissed cream puffs are the perfect balance of delicate pastry and tangy-sweet filling—ideal for impressing guests or treating yourself!

Ingredients

• ½ cup (1 stick) unsalted butter, cubed
• 1 cup water
• ¼ tsp salt
• 1 tbsp granulated sugar
• 1 cup all-purpose flour
• 4 large eggs
• 1 cup heavy cream
• ¼ cup powdered sugar
• 2 tbsp fresh lemon zest
• 3 tbsp fresh lemon juice

Instructions

1. Preheat oven to 425°F and line a baking sheet with parchment.
2. In a saucepan, combine ½ cup (1 stick) unsalted butter, 1 cup water, ¼ tsp salt, and 1 tbsp granulated sugar. Bring to a boil over medium heat.
3. Remove from heat, add 1 cup all-purpose flour, and stir vigorously until a smooth dough forms. Return to low heat for 1 minute, stirring constantly, to cook off excess moisture.
4. Transfer dough to a bowl. Beat in 4 large eggs, one at a time, until glossy and sticky.
5. Pipe or spoon 1½-inch dough mounds onto the baking sheet. Bake for 15 minutes at 425°F, then reduce heat to 350°F and bake 10–12 more minutes until golden and crisp. Cool completely.
6. Whip 1 cup heavy cream and ¼ cup powdered sugar to stiff peaks. Fold in 2 tbsp lemon zest and 3 tbsp lemon juice. Slice puffs in half and fill with cream.

The magic here? The dough puffs into hollow shells without leavening—just steam and eggs—for an ethereal crunch that cradles the bright lemon filling.

Tip: For extra shine, brush baked puffs with a simple syrup (equal parts water and sugar, heated) before filling.

Lemon Sugar Cookies

These bright, buttery lemon sugar cookies strike the perfect balance between zesty and sweet—ideal for afternoon tea or a sunny picnic treat.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 1 large egg
• 2 tbsp fresh lemon zest (from about 2 lemons)
• 2 tbsp fresh lemon juice
• 2 ½ cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• ¼ cup turbinado sugar (for rolling)

Instructions:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat 1 cup (2 sticks) softened butter and 1 ½ cups granulated sugar until fluffy, about 3 minutes. Add the egg, 2 tbsp lemon zest, and 2 tbsp lemon juice; mix until combined.
3. Whisk together flour, ½ tsp baking powder, and ½ tsp salt in a separate bowl. Gradually add to the butter mixture, mixing just until no dry streaks remain.
4. Scoop dough into 1-tbsp balls, roll in turbinado sugar, and place 2 inches apart on baking sheets. Flatten slightly with the bottom of a glass.
5. Bake for 10–12 minutes until edges are lightly golden. Let cool on sheets for 5 minutes before transferring to a rack.

The turbinado sugar adds a delicate crunch, while the double hit of lemon zest and juice keeps these cookies irresistibly fresh.

Tip: For extra sparkle, roll the dough balls in a mix of turbinado sugar and finely grated lemon zest before baking.

Lemon Chiffon Pie

This dreamy, cloud-like pie is the perfect balance of tart and sweet, with a melt-in-your-mouth texture that’ll have everyone asking for seconds.

Ingredients

• 1 9-inch pre-baked graham cracker pie crust
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 4 large egg yolks
• 1 tbsp lemon zest
• 1/2 cup fresh lemon juice (about 3 lemons)
• 1 cup water
• 1 tbsp unsalted butter
• 4 large egg whites
• 1/2 tsp cream of tartar
• 1/2 cup heavy cream, chilled

Instructions

1. In a saucepan, whisk together 1 cup granulated sugar, 1/4 cup cornstarch, and 1/4 tsp salt. Add egg yolks, 1 tbsp lemon zest, 1/2 cup lemon juice, and 1 cup water. Cook over medium heat, stirring constantly, until thickened (about 8–10 minutes). Remove from heat and stir in 1 tbsp butter. Let cool slightly.
2. In a clean bowl, beat egg whites with 1/2 tsp cream of tartar until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gently fold into the lemon mixture.
3. Pour filling into the pie crust and chill for at least 4 hours or until set.
4. Before serving, whip 1/2 cup heavy cream until stiff peaks form. Spread over pie or pipe decoratively.

The magic here? Whipping egg whites into the custard creates an airy, almost mousse-like texture that’s lighter than traditional lemon pie.

Tip: For extra flair, top with thin lemon slices or toasted meringue peaks before chilling.

Lemon Yogurt Parfait

Bright, creamy, and layered with crunch, this lemon yogurt parfait is like sunshine in a glass—perfect for a quick breakfast or a light dessert.

Ingredients:

• 1 cup plain Greek yogurt
• 2 tbsp honey
• 1 tbsp fresh lemon zest
• 2 tbsp fresh lemon juice
• 1 cup granola
• 1/2 cup fresh blueberries
• 1/4 tsp vanilla extract

Instructions:

1. In a small bowl, whisk together the Greek yogurt, honey, lemon zest, lemon juice, and vanilla extract until smooth and well combined.
2. In a clear glass or jar, layer half the yogurt mixture, followed by half the granola and half the blueberries. Repeat the layers once more.
3. Let the parfait sit for 5 minutes to allow the granola to soften slightly (or serve immediately for extra crunch).

The tangy lemon yogurt paired with sweet honey and juicy blueberries creates a refreshing contrast, while the granola adds just the right amount of texture. It’s a fuss-free treat that feels indulgent without the guilt!

Tip: For a richer flavor, toast the granola lightly in a dry skillet for 2–3 minutes before layering.

Lemon Pavlova with Fresh Berries

This dreamy pavlova balances crisp meringue with a tangy lemon cream and juicy berries—perfect for impressing guests or treating yourself!

Ingredients:

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp cornstarch
• 1/2 tsp vanilla extract
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 cup mixed fresh berries (strawberries, raspberries, blueberries)

Instructions:

1. Preheat oven to 250°F. Line a baking sheet with parchment paper.
2. Beat egg whites on medium-high until soft peaks form. Gradually add 1 cup granulated sugar, 1 tbsp at a time, until stiff, glossy peaks form. Gently fold in 1 tsp white vinegar, 1 tsp cornstarch, and 1/2 tsp vanilla extract.
3. Spoon meringue onto the baking sheet, shaping into an 8-inch circle with slightly raised edges. Bake for 1 hour 15 minutes until crisp outside but still soft inside. Turn off the oven, crack the door, and let cool completely inside (about 1 hour).
4. Whip heavy cream with 2 tbsp powdered sugar until medium peaks form. Fold in 1 tbsp lemon zest and 2 tbsp lemon juice. Spread over the cooled meringue and top with 1 cup mixed berries.

The magic here? That contrast between the crackly shell and marshmallow-soft center—plus the zesty cream cuts through the sweetness just right.

Tip: For clean slices, use a serrated knife and saw gently to avoid crushing the meringue.

Lemon Custard Tarts

These sunny little tarts pack a punch of bright citrus flavor with a silky-smooth custard that’s impossible to resist.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, cold and cubed
• ¼ cup granulated sugar
• 1 large egg yolk
• 2 tbsp ice water
• ¾ cup granulated sugar
• ¼ cup cornstarch
• 1 ½ cups whole milk
• 3 large egg yolks
• ½ cup fresh lemon juice (about 3 lemons)
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Make the crust: Pulse 1 ½ cups all-purpose flour, ½ cup cold cubed butter, and ¼ cup granulated sugar in a food processor until crumbly. Add 1 egg yolk and 2 tbsp ice water; pulse until dough forms. Press into 6 greased tart pans and chill 30 minutes.
2. Preheat oven to 375°F. Bake crusts for 15 minutes until lightly golden. Cool completely.
3. Make the custard: Whisk ¾ cup granulated sugar and ¼ cup cornstarch in a saucepan. Slowly whisk in 1 ½ cups whole milk, then 3 egg yolks, and ½ cup lemon juice. Cook over medium heat, stirring constantly, until thick (about 8 minutes). Remove from heat; stir in 2 tbsp butter, 1 tsp vanilla, and a pinch of salt.
4. Pour custard into cooled crusts. Chill 2 hours until set.

The magic here? That tangy lemon custard firms up just enough to slice neatly but stays luxuriously creamy. Serve with a dusting of powdered sugar for a bakery-worthy finish.

Tip: Zest your lemons before juicing—fold a teaspoon into the custard for extra zing!

Lemon Shortbread Cookies

These buttery, citrus-kissed cookies are melt-in-your-mouth tender with just the right amount of zesty brightness—perfect for afternoon tea or gifting.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 tbsp fresh lemon zest (from about 2 lemons)
• 1 tbsp fresh lemon juice
• 1/2 tsp vanilla extract
• 2 cups all-purpose flour
• 1/4 tsp salt

Instructions

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, beat softened butter, 1/2 cup sugar, and 2 tbsp lemon zest with a hand mixer until fluffy (about 2 minutes). Mix in 1 tbsp lemon juice and 1/2 tsp vanilla.
3. Gradually add flour and 1/4 tsp salt, mixing just until dough comes together (don’t overwork).
4. Roll dough into 1-inch balls, flatten slightly with your palm, and place 2 inches apart on the baking sheet. Bake for 12–14 minutes until edges are lightly golden.
5. Let cool on the sheet for 5 minutes before transferring to a rack.

The secret? Rubbing the lemon zest into the sugar before creaming it with butter unlocks an extra-bright flavor. These keep beautifully in a tin for up to a week—if they last that long!

Tip: For festive flair, dust cooled cookies with powdered sugar or drizzle with lemon glaze (1/2 cup powdered sugar + 1 tbsp lemon juice).

Lemon Mousse with Whipped Cream

Light and Zesty Lemon Mousse with Whipped Cream

This dreamy lemon mousse is like sunshine in a bowl—bright, fluffy, and just sweet enough to feel like a treat without weighing you down.

Ingredients

• 1 cup heavy cream, chilled
• 1/2 cup granulated sugar
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• Pinch of salt
• 3 large egg whites, room temperature

Instructions

1. In a large bowl, whip the heavy cream with an electric mixer until soft peaks form. Add 2 tbsp of the sugar and vanilla extract, then whip just until combined. Refrigerate.
2. In another bowl, beat the egg whites and salt until foamy. Gradually add the remaining 6 tbsp sugar, beating until stiff, glossy peaks form (about 3 minutes). Gently fold in the lemon juice and zest.
3. Fold the whipped cream into the egg white mixture in two additions, mixing just until no streaks remain. Divide into serving glasses and chill for at least 2 hours (or up to overnight).

The magic here? The mousse sets without gelatin—just airy egg whites and cream for a cloud-like texture that melts on your tongue.

Tip: For extra flair, top with a dollop of leftover whipped cream and a twist of lemon zest right before serving.

Lemon Almond Cake

Bright, citrusy, and nutty—this lemon almond cake is a sunny delight that’s perfect for afternoon tea or a light dessert.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1/2 cup almond flour
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/2 tsp vanilla extract
• 1/4 cup sliced almonds (for topping)

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, beat 1 cup butter and 1 cup sugar until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each.
3. Whisk together almond flour, all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt in a separate bowl. Gradually fold into the butter mixture.
4. Stir in 1/4 cup lemon juice, 1 tbsp lemon zest, and 1/2 tsp vanilla until just combined. Pour batter into the prepared pan and sprinkle with sliced almonds.
5. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.

The almond flour adds a tender crumb, while the lemon keeps it refreshingly tangy—no glaze needed!

Tip: For extra moisture, brush the warm cake with a mix of 1 tbsp lemon juice and 1 tbsp sugar.

Lemon Icebox Pie

This no-bake beauty is the perfect balance of tangy and sweet, with a creamy filling that sets up dreamily in the fridge.

Ingredients

• 1 ½ cups graham cracker crumbs (about 10 full sheets)
• 6 tbsp unsalted butter, melted
• ¼ cup granulated sugar
• 1 (14 oz) can sweetened condensed milk
• ¾ cup fresh lemon juice (about 4 lemons)
• 2 tsp lemon zest
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar

Instructions

1. Make the crust: Mix 1 ½ cups graham cracker crumbs, 6 tbsp melted butter, and ¼ cup granulated sugar in a bowl. Press firmly into a 9-inch pie dish. Chill 15 minutes.
2. Prepare filling: Whisk together sweetened condensed milk, ¾ cup lemon juice, and 2 tsp lemon zest until smooth. Pour into chilled crust.
3. Whip topping: Beat 1 cup heavy cream and 2 tbsp powdered sugar to stiff peaks. Spread over filling.
4. Chill: Refrigerate at least 4 hours (or overnight) until set. The filling will firm up like a creamy custard.

The magic here? That bright lemon filling stays lusciously smooth without any eggs or baking – just pure, sunny flavor.

Tip: For clean slices, dip your knife in hot water before cutting each piece.

Conclusion

With 18 simple and refreshing lemon dessert recipes, there’s something here for every sweet tooth! Whether you’re craving a zesty pie, tangy bars, or a light mousse, these easy treats are sure to brighten your day. Try one (or a few!) and let us know which one’s your favorite in the comments. Don’t forget to share the love—pin this roundup for later! Happy baking!