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Popular Lemon Dessert Recipes

by laura
(scranton)

My best friend is obsessed with lemons. So it was only natural that when her mom and I threw her a baby shower, it was full of lemon-themed decor, food, gifts, you name it! The entire baby shower theme was focused around lemons... and it was so much fun!

For the dessert we had a variety of 5 different lemon treats! Guests loved them and it was a nice alternative to serving a traditional baby shower cake.

Here are the yummy recipes we served (I had my baker friend help me out here a little!)

Of course! Here are the five lemon dessert recipes with measurements included:

1. Lemon Bars
Ingredients:
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour (divided)
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 2/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- Powdered sugar for dusting

Steps:
1. Preheat oven to 350°F
2. In a medium bowl, blend softened butter, 1/2 cup granulated sugar, and 2 cups flour. Press into the bottom of an ungreased 9x13 inch pan.
3. Bake crust for 15-20 minutes, or until firm and golden.
4. In another bowl, whisk together the eggs, 1 1/2 cups granulated sugar, 1/4 cup flour, lemon juice, and lemon zest.
5. Pour the lemon mixture over the baked crust.
6. Bake for an additional 20-25 minutes. Let cool.
7. Dust with powdered sugar before serving.

2. Lemon Meringue Pie
Ingredients:
- 1 pre-baked pie crust
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups water
- 2/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 4 large egg yolks, beaten
- 2 tablespoons butter
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar

Steps:
1. Pre-bake the pie crust according to package instructions.
2. In a medium saucepan, combine 1 cup sugar, cornstarch, flour, and salt. Gradually stir in water, lemon juice, and zest. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil for 1 minute.
3. Temper the egg yolks by whisking in a small amount of the hot lemon mixture, then return all to the saucepan.
4. Stir in butter until melted. Pour filling into the pre-baked pie crust.
5. In a large bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff peaks form.
6. Spread meringue over hot filling, sealing edges to crust.
7. Bake at 350°F (175°C) for 10-12 minutes, or until meringue is golden brown.

3. Lemon Cheesecake
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
- 4 (8 oz) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest

Steps:
1. Preheat oven to 325°F
2. In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
3. In a large bowl, beat cream cheese and 1 1/4 cups sugar until smooth. Add eggs one at a time, beating well after each addition.
4. Mix in sour cream, lemon juice, and lemon zest.
5. Pour filling over crust. Bake in a water bath for 1 hour.
6. Cool to room temperature, then refrigerate for at least 4 hours before serving.

4. Lemon Pound Cake
Ingredients:
- 1 cup butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest

Steps:
1. Preheat oven to 350°F
2. Cream butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. In another bowl, combine flour, baking powder, and salt. Add to the batter alternately with milk.
5. Stir in lemon juice and zest.
6. Pour batter into a greased and floured 9x5 inch loaf pan.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Cool before serving.

5. Lemon Sorbet
Ingredients:
- 1 cup granulated sugar
- 1 cup water
- 1 cup fresh lemon juice (about 4-5 lemons)
- 1 tablespoon lemon zest

Steps:
1. In a medium saucepan, combine sugar and water. Heat over medium heat, stirring until sugar is dissolved. Remove from heat and let cool.
2. Stir in lemon juice and zest.
3. Pour mixture into an ice cream maker and churn according to manufacturer's instructions.
4. Transfer sorbet to a container and freeze until firm before serving.
We scooped this into champagne for anyone wanting a lemony champagne drink! It was sooo good!

Enjoy making these scrumptious lemon desserts!