Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Lemon Desserts

Sunny, sweet-tart endings for any meal

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

The bracing tartness of lemons seems just the thing we crave when our taste buds are waking up after a long winter of comfort foods. And though they can be just as indulgent as a rich, chocolate something-or-other, lemon desserts are refreshing and welcome where more decadent desserts seem out of place.

At the heart of most lemon desserts is Lemon Curd — the smooth, bright-yellow sauce made from eggs, butter, sugar zest and juice. Master lemon curd (and our unusual technique is especially easy) and you hold the keys to lemon bars, tarts, layer cakes and a host of other desserts. We also have a few twists on another classic, Lemon Meringue Pie. The stunning height and intense flavor of this pie aren’t hard to achieve once you learn the secrets.

Before starting out any lemon dessert, check out our tips for zesting and juicing, and our favorite tools for getting the most juice out of a lemon. Plus, we have a guide to the varieties of lemons you’ll encounter in restaurants and stores.

Bonus Download

Finally, don’t miss our bonus download, a collection of our favorite lemon desserts from past issues of Fine Cooking, including a light soufflé, rich pot de crème, and a festive lemon layer cake.


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial