I love entertaining, but it can be a stressful business. I always try to remind myself that when I have people over, it's all about connection. I'm not trying to prove how good a chef I am.
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These lemon dessert recipes are my go-to when I have people over. They can look a bit elevated, and I love the way citrus desserts tend to look polished. You don't need to spend all day in the kitchen to make them. I love make-ahead desserts as there is never enough time.
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The great thing about these is they use familiar ingredients, and you don't have to worry about making any last trips to the grocery store. You're bound to find a dessert you'll love from this list.
1) Easy Lemon Bars with a Buttery Shortbread Crust
Ingredients
Method
- Heat the oven to 350°F. Line an 8-inch square pan with parchment.
- Mix 1 cup flour, butter, and powdered sugar. Press the dough into the pan.
- Bake for 15 minutes.
- Whisk the eggs, sugar, lemon juice, zest, 2 tablespoons flour, baking powder, and salt.
- Pour the filling over the warm crust.
- Bake for 20–25 minutes, until the center sets.
- Cool completely, then dust with powdered sugar and cut into bars.
I love making these easy lemon bars with a buttery shortbread crust. Not only do they taste great, but they are easy to make and forgiving for the average home baker. Shortbread is something I grew up with, and it's all about having plenty of good butter. You need that to balance the citrus filling.
I don't want to spend too much time making pastry, though. The great thing about these is you can just press the shortbread mixture right into the pan. Don't worry if it browns a little in the corners because you need to cover it with the lemon filling and the dusting of powdered sugar.
You don't need any special skills for this one, and people always love the texture of the crumbly base against the smooth tart lemon filling.
2) No-Bake Lemon Cheesecake Cups
Ingredients
Method
- Mix graham crumbs and melted butter.
- Spoon the crumbs into six small cups.
- Beat cream cheese and powdered sugar until smooth.
- Add lemon juice and zest. Mix well.
- Whip the cream until soft peaks form.
- Fold the whipped cream into the lemon mixture.
- Spoon the filling over the crumbs.
- Chill for at least 2 hours.
- Add lemon slices before serving.
When I entertain, one of the most important things is making sure I don't get overwhelmed and give myself too much to do. These no-bake lemon cheesecake cups are made with simple ingredients, and the best part is you don't even need to turn on your oven.
They look like you've put in a lot of effort when all you've really done is make a quick crust layer on top of creamy filling with a simple topping and serve it up in glasses to make it look special.
I love a good no-bake dessert, and you don't need to worry about the heat of the kitchen. Don't worry if these look a little rustic. That's part of the charm.
3) One-Bowl Lemon Bundt Cake
Ingredients
Method
- Heat the oven to 350°F. Grease and flour a 10-inch Bundt pan.
- Beat the butter and sugar in a large bowl until creamy.
- Add the eggs, lemon juice, and zest. Mix well.
- Stir in the flour, baking powder, and salt until just combined.
- Spread the batter in the pan. Bake for 45–50 minutes.
- Cool the cake for 15 minutes, then turn it onto a rack.
- Mix the powdered sugar and lemon juice. Drizzle the glaze over the cooled cake.
I love a good one-bowl method dessert. I love to cook, but I always find that making desserts and baking tends to be messier. This one-bowl lemon bundt cake is a favorite of mine. You don't need three different mixing bowls or a stand mixer.
All you need is a bundt pan, which will make any cake look great. Just don't forget to grease your pan properly so that the cake will release. The pan creates something visually stunning and you have minimal cleanup afterwards. What's not to like?
4) Lemon Blueberry Yogurt Parfaits
Ingredients
Method
- Stir the yogurt, lemon zest, lemon juice, and honey in a bowl.
- Spoon 2 tablespoons of yogurt into each of 6 small glasses.
- Add a layer of blueberries and granola.
- Repeat the layers until the glasses look full.
- Chill the parfaits for at least 20 minutes before serving.
I enjoy making desserts in fancy-looking glasses. When you wear something out, it looks like you have really made an effort, even if it only took you a couple of minutes.
These women's blueberry yogurt parfaits are excellent for weeknights when you're entertaining, and you just need to get something on the table that looks and tastes great. Lemon and blueberry is a great combo and is a great way of turning yogurt into something dessert-worthy.
I'm a big fan of making ahead my desserts or anything that I cook. If you can do that with these, you will notice a little texture change, and they become so creamy. These are perfect for the end of a meal too. They are not heavy and help brighten whatever meal you have for your guests.
5) Classic Lemon Meringue Pie
Ingredients
Method
- Whisk 1 cup sugar and cornstarch in a saucepan.
- Add water and cook over medium heat until thick.
- Whisk egg yolks in a bowl. Slowly add some hot mixture.
- Return the yolks to the pan. Stir in lemon juice and butter.
- Pour filling into the baked crust.
- Beat egg whites with cream of tartar. Add ½ cup sugar slowly.
- Spread meringue over the warm filling, sealing the edges.
- Bake at 350°F for 12–15 minutes, until golden.
- Cool completely before slicing.
Lemon meringue pie is something I grew up with, and it can seem intimidating, but all it really is is three different layers:
– a pastry crust
– some tart custard
– a toasted topping
Everybody loves the contrast between the textures and flavors. The key is to blind bake your pie crust so that it doesn't turn soggy, or you could even use store-bought as a shortcut. The filling is just a set custard using some extra cornstarch, so if you have made custard before, you will know how simple and straightforward that is.
Meringue can be tricky to make, but don't worry if it's not perfect. Even if it takes on a little too much color, your pie will still taste amazing. The hardest part is usually just timing, and once you've got that mastered, the oven does the rest. I like to toast the top for a rustic finish, and whatever yours turns out, it will still be delicious.
6) Lemon Icebox Pie with Graham Cracker Crust
Ingredients
Method
- Heat the oven to 350°F.
- Stir crumbs, butter, and sugar together.
- Press the mixture into a 9-inch pie plate.
- Bake for 8 minutes, then cool.
- Whisk condensed milk, lemon juice, zest, and egg yolks until smooth.
- Pour the filling into the crust.
- Bake for 15 minutes, then cool completely.
- Chill for at least 4 hours.
- Add whipped cream before serving.
The lemon icebox pie with a graham cracker crust is an ideal no-bake pie for when you're entertaining. It's a fantastic dessert, and you don't need to worry about needing your oven, which is probably occupied with dinner.
Using sweetened condensed milk to thicken the filling means you don't have to spend time at the stove whisking and cooking a custard. The tanginess of the lemon and the creaminess of the milk balance perfectly.
You can use a graham cracker crust, whether you make that yourself or you can even buy it premade. Mix it all together, pour it into the crust, and then let the fridge set the pie.
I absolutely love recipes like these. It takes a whole whack of stress out of the hosting process. The crust might soften slightly under the wet filling, but don't worry, it's still really tasty and comforting. If you don't have lemons, give oranges a try. I always think orange tart is underrated. It's absolutely delicious.
7) Mini Lemon Cream Tarts
Ingredients
Method
- Beat the cream cheese, lemon curd, powdered sugar, and lemon zest until smooth.
- Whip the heavy cream in a separate bowl until soft peaks form.
- Fold the whipped cream into the lemon mixture.
- Spoon the filling into the crusts.
- Chill the tarts for at least 1 hour.
- Top each tart with a berry before serving.
Making these mini lemon cream tarts is ideal for entertaining. Making individual portions always seems a little bit extra special. Your guests will love the crisp tart shell and the bright, zingy lemon filling. I'm a big fan of texture contrast in my food.
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Remember to blind bake the shells as you want to try to avoid them going soggy. If you don't manage to pipe the cream topping perfectly or there are any imperfections, just dust everything with plenty of powdered sugar. They will look more rustic but they will still be delicious.
8) Lemon Pudding Cake
Ingredients
Method
- Heat the oven to 350°F. Grease a 1½-quart baking dish.
- Whisk the egg yolks, sugar, flour, and salt in a bowl.
- Stir in the milk, lemon juice, zest, and butter.
- Beat the egg whites until soft peaks form. Fold them gently into the lemon mixture.
- Pour the batter into the dish. Set the dish in a larger pan and add hot water halfway up the sides.
- Bake for forty-five minutes, until the top looks lightly golden. Serve warm or chilled.
This lemon pudding cake is a self-saucing pudding that separates in the oven, resulting in a gorgeous tender cake on top with a lemon custard underneath. This one is all about texture contrast, and it's a one-bowl dessert, which is one of my favs.
You get a great dessert without all the cleanup at the end of it. It's really simple to make but also impressive enough to give to guests. Again, if you don't have lemons, I would recommend oranges.
9) Fresh Lemon Posset
Ingredients
Method
- Add the cream and sugar to a saucepan.
- Bring the mixture to a gentle boil over medium heat. Stir often.
- Boil for 3 minutes while you keep stirring.
- Remove the pan from the heat.
- Stir in the lemon juice and zest.
- Pour the mixture into six small glasses.
- Chill for at least 4 hours.
- Add a lemon slice before serving.
Fresh lemon posset is a classic British dessert. It sounds really fancy but it's actually extremely simple to make. All you need to do is boil some cream and sugar, and the whole thing thickens. It almost feels like a magic trick.
The great thing about these desserts is you don't have to play around with gelatin or temper any eggs. As long as you trust the process, you can pour the mixture into some glasses and let it set.
I love posset desserts: a great balance of something that's rich but also tangy and not stressful to make when you are entertaining.
10) Lemon Raspberry Trifle
Ingredients
Method
- Whisk pudding mix and milk for 2 minutes. Let it set for 5 minutes.
- Fold in the whipped topping.
- Layer half the cake, raspberries, and lemon cream in a trifle bowl.
- Repeat the layers.
- Chill for at least 1 hour.
- Sprinkle with powdered sugar before serving.
Everyone loves a good trifle, and your guests will thank you for this lemon raspberry trifle. It's easy, and it's totally forgiving, and all it takes is some good sponge cake, custard, fruit, and whipped cream in a large glass serving bowl. It looks stunning and actually requires no skill at all. You don't even have to make the sponge cake. You can buy store-bought, which will still work brilliantly.
This one feels bright and indulgent but also light. Trifles are great because you can make them in advance and the flavors actually improve when it's sitting in the fridge. Don't worry if the layers aren't super tidy. Everyone will be digging in with a spoon, and it will be delicious anyway.
11) Glazed Lemon Pound Cake
Ingredients
Method
- Heat the oven to 350°F. Grease a 9-by-5-inch loaf pan.
- Beat the butter and sugar until fluffy. Add the eggs one at a time.
- Mix in the zest and lemon juice.
- Whisk the flour, baking powder, and salt in another bowl.
- Add the dry ingredients and milk in turns. Mix just until combined.
- Spread the batter in the pan. Bake for 55 to 65 minutes.
- Cool the cake for 15 minutes, then remove it from the pan.
- Stir the powdered sugar and lemon juice together. Drizzle the glaze over the cooled cake.
I love a good pound cake, and this glazed lemon pound cake is gorgeous and dense with a rich crumb. Using the citrus helps to make sure it doesn't feel too heavy as well.
Loaf cakes are one of my favorite desserts to make. Not only are they forgiving, but all you need is a good loaf tin and a simple glaze, and you have something really tasty.
This is a great example of a dessert that is straightforward and gives great results. This will keep everyone happy and won't ask too much of you.
12) Lemon Ricotta Cookies
Ingredients
Method
- Heat the oven to 350°F. Line two baking sheets with parchment.
- Beat the ricotta, sugar, butter, egg, lemon zest, and 1 tablespoon lemon juice until smooth.
- Stir in the flour, baking powder, and salt.
- Drop tablespoonfuls of dough onto the sheets, leaving space between cookies.
- Bake for 12–14 minutes, until the edges look set. Cool completely.
- Mix the powdered sugar with the remaining lemon juice. Drizzle the glaze over the cookies and let it set.
Adding ricotta cheese to your cookie dough may sound strange, but you'll love the results it gives. These lemon ricotta cookies end up with a soft, cake-like texture and are lovely and moist. You get a rich flavor from the ricotta, which balances with the lemon flavor. They are sweet but not too sweet.
Just be careful you don't overbake them because these are meant to be nice and soft. Take them out of the oven when they are just turning golden. If a cookie doesn't look up to scratch, just give it a quick lick with a lemon glaze, and it will be good to go.
13) Lemon Curd Pavlova Nests
Ingredients
Method
- Heat the oven to 250°F. Line a baking sheet with parchment.
- Beat egg whites until soft peaks form.
- Add sugar slowly, then beat until glossy and stiff.
- Fold in cornstarch and vanilla.
- Spoon six mounds onto the sheet. Make a small hollow in each.
- Bake for an hour. Turn off the oven and let them cool inside.
- Fill each nest with whipped cream and lemon curd.
- Add lemon zest just before serving.
Pavlova is one of my favorite desserts to eat, although it does have a reputation for being difficult to make. Try to think of it as just making a simple meringue: whipped egg whites and sugar.
These lemon curd pavlova nests give you that gorgeous crispy exterior with a marshmallowy center. It's a great combination with the tangy citrus curd on top.
A good shortcut for this is to use a really good-quality store-bought lemon curd. This helps to reduce the preparation time and doesn't put too much stress on you. You will still end up with a great-tasting dessert.
These work best when you assemble them just before serving. All you need to do is add a little of the curd and whipped cream onto a pre-baked meringue nest, and you're done. Not only beautiful and elegant, but also pretty much effortless.
14) Strawberry Lemon Shortcake
Ingredients
Method
- Mix strawberries, sugar, and lemon juice in a bowl.
- Let the berries sit for 15 minutes.
- Beat cream, powdered sugar, and lemon zest until soft peaks form.
- Slice the shortcakes in half.
- Spoon berries and lemon cream over the bottoms.
- Add the tops and serve right away.
Strawberry shortcake is one of those classics that everybody knows, but adding a little bit of lemon to it elevates it. I like the acidity it brings to the sweetness of the strawberries, which stops the whole thing from being just far too sweet.
Don't worry if your strawberries aren't quite as ripe as you want them. Try tossing them with a little bit of sugar and lemon juice to macerate them. You'll be amazed at the difference it makes to their texture and flavor.
I like plenty of whipped cream on my shortcake, so don't be afraid. It will help balance out the acidity of the citrus. This is a rustic dessert, so don't worry if your shortcake biscuits come out a little misshapen. Everything looks great when it is topped with loads of fresh fruit and cream.
15) Lemon Mascarpone Tart
Ingredients
Method
- Heat the oven to 350°F. Fit the crust into a 9-inch tart pan and prick the bottom with a fork.
- Bake the crust for 10 minutes, then let it cool slightly.
- Beat the mascarpone and sugar until smooth. Add the eggs, lemon zest, lemon juice, vanilla, and salt. Mix until combined.
- Pour the filling into the crust.
- Bake for 25–30 minutes, until the center barely jiggles.
- Cool the tart completely, then chill it for at least 1 hour. Dust with powdered sugar before slicing.
Using mascarpone in a tart is a great hack of mine. I like to use it so you can skip all the stress of making a standard custard. The cheese is rich and mild and is ideal for this lemon mascarpone tart. You end up with something that is flavorful and balanced.
If you don't have mascarpone, you can use cream cheese. I'm a big believer in using what you have in the kitchen instead of strictly following a recipe. It makes you a better cook.
This is a sort of dessert that is surprising to look at when finished. It looks like it took hours, but in reality it was actually quite simple to make.
