30+ Must-Try Easter Lemon Dessert Recipes to Brighten Your Spring Table

Easter is a time of renewal, celebration, and indulgence, and what better way to mark the occasion than with a collection of delicious lemon desserts?

With its bright, tangy flavor and refreshing zest, lemon is the perfect ingredient to bring a fresh twist to your Easter spread.

Whether you’re hosting a large family gathering or enjoying a quiet meal, lemon desserts can add a touch of elegance and citrusy goodness to your celebration.

From classic favorites like lemon meringue pie to innovative treats like lemon raspberry parfaits, this list of 30+ Easter lemon dessert recipes will inspire you to get creative in the kitchen.

These recipes are not only visually stunning but are also packed with flavors that capture the essence of spring.

Whether you prefer something light and airy or rich and decadent, there’s a lemon dessert here for every taste and occasion.

30+ Must-Try Easter Lemon Dessert Recipes to Brighten Your Spring Table

Lemon desserts are the ideal choice for Easter—refreshing, vibrant, and bursting with flavor. Whether you’re baking for a big crowd or treating yourself, these 30+ recipes will bring a delightful citrus twist to your holiday.

From zesty lemon cakes to creamy tarts and light parfaits, there’s something for every lemon lover to enjoy.

These treats are the perfect way to end your Easter meal on a high note, leaving everyone craving more.

So, get your kitchen ready, grab some fresh lemons, and let the baking begin!

Lemon Meringue Pie

Lemon Meringue Pie is a classic Easter dessert, known for its tangy, citrus flavor and light, fluffy meringue topping. The combination of sweet and tart makes it a crowd favorite. This pie features a buttery, flaky crust, a creamy lemon filling, and a golden-brown meringue that’s perfectly toasted for a delightful contrast in textures. Whether served at a family gathering or holiday brunch, this pie is sure to impress.

Ingredients

• 1 pre-made pie crust (or homemade if preferred)
• 1 cup granulated sugar
• 2 tbsp cornstarch
• 1/4 tsp salt
• 1 1/2 cups water
• 4 large egg yolks, beaten
• 1/2 cup fresh lemon juice (about 3-4 lemons)
• 2 tbsp unsalted butter
• 1 tsp lemon zest
• 4 large egg whites
• 1/2 tsp cream of tartar
• 6 tbsp granulated sugar (for meringue)

Instructions

1. Preheat your oven to 350°F (175°C).
2. Bake the pie crust according to the package instructions or your preferred method until golden brown.
3. For the lemon filling, whisk together the sugar, cornstarch, and salt in a saucepan over medium heat. Gradually add the water and bring to a boil, stirring constantly until thickened.
4. Remove the saucepan from heat and whisk in the egg yolks slowly, followed by the lemon juice, butter, and zest. Return to low heat and stir until smooth.
5. Pour the lemon filling into the baked pie crust, smoothing it evenly.
6. For the meringue, beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff peaks form.
7. Spread the meringue evenly over the lemon filling, making sure it touches the edges of the crust to seal in the filling.
8. Bake the pie for 10-12 minutes, or until the meringue is golden brown.
9. Allow the pie to cool completely before serving.

Lemon Meringue Pie is a timeless dessert that never goes out of style, especially during Easter celebrations. The zesty lemon filling contrasts beautifully with the airy meringue, creating a dessert that’s both sweet and tangy, smooth and crunchy. Its vibrant yellow color and light texture make it the perfect springtime treat for any festive occasion. Enjoy with family and friends, and watch it quickly disappear from the dessert table!

Lemon Poppy Seed Pound Cake

Lemon Poppy Seed Pound Cake is a simple yet sophisticated dessert that brings a refreshing lemon flavor to your Easter table. The cake’s buttery, moist texture, paired with the slight crunch from poppy seeds, makes it an irresistible treat. A zesty lemon glaze drizzled over the top enhances the flavor, while adding a glossy finish that’s perfect for special occasions like Easter brunch.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1/2 cup sour cream
• 1/4 cup fresh lemon juice
• 2 tbsp lemon zest
• 1/4 cup poppy seeds
• 1 tsp vanilla extract
• 1 cup powdered sugar (for glaze)
• 2 tbsp fresh lemon juice (for glaze)

Instructions

1. Preheat the oven to 325°F (165°C) and grease and flour a bundt or loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the butter and sugar together until light and fluffy, about 5 minutes.
4. Add eggs one at a time, beating well after each addition. Stir in the sour cream, lemon juice, lemon zest, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Stir in the poppy seeds.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake cools, make the glaze by whisking together powdered sugar and lemon juice until smooth.
9. Drizzle the glaze over the cooled cake and allow it to set before serving.

This Lemon Poppy Seed Pound Cake is a fragrant, moist, and flavorful dessert that beautifully captures the essence of spring. The combination of fresh lemon and poppy seeds makes it a standout on your Easter dessert table. With the added bonus of a sweet lemon glaze, it’s a cake that feels indulgent yet light, perfect for a springtime gathering. Whether enjoyed with a cup of tea or as the centerpiece of an Easter celebration, it will leave everyone reaching for seconds!

Lemon Cheesecake Bars

Lemon Cheesecake Bars are the perfect bite-sized treat for Easter, offering the rich, creamy goodness of cheesecake with a fresh lemon twist. These bars feature a buttery graham cracker crust, a velvety lemon cheesecake filling, and a hint of tangy lemon flavor. They’re easy to make ahead and serve, making them ideal for spring picnics, brunches, or dessert tables.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1/4 cup sour cream
• Powdered sugar (for dusting)

Instructions

1. Preheat the oven to 325°F (165°C) and line a 9×9-inch baking pan with parchment paper.
2. In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
3. Bake the crust for 8-10 minutes, or until lightly golden. Let it cool while preparing the filling.
4. In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
5. Add the eggs one at a time, beating well after each addition. Stir in the lemon juice, lemon zest, and vanilla extract.
6. Pour the cream cheese mixture over the cooled crust, spreading it evenly.
7. Bake for 20-25 minutes, or until the center is set but still slightly jiggly.
8. Allow the bars to cool to room temperature, then refrigerate for at least 2 hours or overnight.
9. Before serving, dust the tops of the bars with powdered sugar for a finishing touch.

These Lemon Cheesecake Bars are a delectable treat that combines the richness of cheesecake with the bright, fresh flavor of lemon. They are a perfect, portable dessert for Easter or any spring gathering, offering all the indulgence of a classic cheesecake in a convenient bar form. The buttery graham cracker crust and smooth filling create a perfect balance of flavors and textures. These bars are sure to be a hit with anyone who loves a refreshing, citrusy twist on traditional cheesecake.

Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake combines the tangy brightness of lemon with the sweet, juicy burst of fresh blueberries. This cake is moist, flavorful, and easy to make, perfect for Easter brunch or any springtime gathering. The combination of lemon zest, fresh blueberries, and a light glaze makes it a standout dessert, and its beautiful bundt shape is sure to impress your guests.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries
• 1 cup powdered sugar (for glaze)
• 2 tbsp fresh lemon juice (for glaze)

Instructions

1. Preheat the oven to 350°F (175°C) and grease and flour a bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Stir in the sour cream, lemon juice, lemon zest, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Gently fold in the blueberries.
6. Pour the batter into the prepared bundt pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.

The Lemon Blueberry Bundt Cake is a refreshing and delicious dessert that blends the best of spring flavors. The juicy blueberries and zesty lemon work together to create a moist, flavorful cake that will steal the spotlight at your Easter celebration. The sweet lemon glaze adds the perfect finishing touch, making this dessert both beautiful and irresistible. It’s a fantastic way to enjoy fresh spring produce while savoring a classic cake.

Lemon Shortbread Cookies

Lemon Shortbread Cookies are buttery, crisp, and full of bright lemon flavor, making them the ideal treat for an Easter afternoon snack or dessert. The rich shortbread texture combined with the tang of lemon zest makes these cookies both melt-in-your-mouth and satisfying. They’re simple to make, and their delicate flavor and crispness pair perfectly with a cup of tea or coffee.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• Powdered sugar (for dusting, optional)

Instructions

1. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cornstarch, and salt. Set aside.
3. In a large bowl, beat the butter and sugar together until light and fluffy.
4. Add the lemon zest, lemon juice, and vanilla extract, mixing well to combine.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough will be soft but not sticky.
6. Roll the dough out on a floured surface to about 1/4-inch thickness. Cut into desired shapes using cookie cutters.
7. Place the cookies on the prepared baking sheet and bake for 12-15 minutes, or until the edges are lightly golden.
8. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
9. Once cooled, dust with powdered sugar if desired.

These Lemon Shortbread Cookies are the perfect blend of buttery goodness and citrusy zing. Their delicate, crisp texture makes them a crowd-pleaser at any Easter gathering. With their subtle sweetness and refreshing lemon flavor, they offer a simple yet elegant dessert that pairs wonderfully with a cup of tea or a spring cocktail. They are also easy to store and enjoy as an afternoon snack in the days following your Easter celebration.

Lemon Custard Parfaits

Lemon Custard Parfaits are a light and elegant dessert, perfect for Easter celebrations. These parfaits layer rich, creamy lemon custard with fresh fruit, making them a refreshing treat to end a spring meal. The custard is smooth and tangy, complemented by the sweetness of fruit and a touch of crunchy granola. These individual servings are not only delicious but also visually appealing, making them a great option for Easter brunch or dinner.

Ingredients

• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 large egg yolks
• 2 tbsp cornstarch
• 1/4 tsp salt
• 1/4 cup fresh lemon juice
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 1 cup fresh berries (such as strawberries, raspberries, or blueberries)
• 1/2 cup granola (optional)

Instructions

1. In a medium saucepan, whisk together the milk and sugar over medium heat until warm but not boiling.
2. In a separate bowl, whisk the egg yolks, cornstarch, and salt until smooth.
3. Gradually add the warm milk mixture to the egg mixture, whisking constantly to avoid curdling.
4. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and starts to bubble.
5. Remove from heat and stir in the lemon juice, butter, and vanilla extract. Let the custard cool for a few minutes.
6. Spoon a layer of custard into the bottom of serving glasses or parfait cups.
7. Add a layer of fresh berries, followed by another layer of custard. Repeat the layers as needed.
8. Top with granola for added crunch, if desired.
9. Chill the parfaits in the refrigerator for at least 2 hours before serving.

Lemon Custard Parfaits are a delightful and sophisticated dessert perfect for Easter. The creamy lemon custard is the star of the dish, with its smooth texture and tangy flavor complementing the sweetness of fresh berries. The addition of granola gives a satisfying crunch, while the individual servings make it easy to serve guests. These parfaits are refreshing, light, and packed with flavor—ideal for a springtime treat that is both elegant and easy to make!

Lemon Meringue Pie

Lemon Meringue Pie is a classic, refreshing dessert perfect for Easter celebrations. This dessert features a tangy lemon curd filling, topped with a fluffy, golden-brown meringue. The combination of tart and sweet flavors, with a crisp, buttery pie crust, makes it an Easter favorite. This dessert may take a bit of time to prepare, but its impressive presentation and irresistible flavor will have everyone asking for seconds.

Ingredients
For the crust:

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, chilled and cubed
• 3-4 tbsp cold water

For the lemon filling:

• 1 1/2 cups granulated sugar
• 1/4 cup cornstarch
• 1 1/2 cups water
• 3 large egg yolks, lightly beaten
• 1/2 cup fresh lemon juice
• 2 tbsp unsalted butter
• 1 tbsp lemon zest

For the meringue:

• 3 large egg whites
• 1/4 tsp cream of tartar
• 6 tbsp granulated sugar
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C).
2. To make the crust, combine flour and salt in a bowl. Add butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. Roll the dough out on a lightly floured surface, then place it in a 9-inch pie dish. Crimp the edges and prick the bottom with a fork.
5. Bake the crust for 10-12 minutes, until lightly golden. Remove from the oven and set aside to cool.
6. For the filling, whisk together sugar, cornstarch, and water in a medium saucepan. Cook over medium heat, whisking constantly until thickened and bubbly.
7. Slowly whisk a small amount of the hot mixture into the egg yolks to temper them, then pour the egg mixture back into the saucepan. Continue to cook until the mixture thickens, about 2-3 minutes.
8. Remove from heat and stir in lemon juice, lemon zest, and butter. Pour the lemon filling into the cooled pie crust.
9. For the meringue, beat the egg whites and cream of tartar in a large bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, and continue beating until stiff peaks form. Stir in vanilla extract.
10. Spread the meringue over the lemon filling, making sure it touches the crust all around to prevent shrinkage.
11. Bake for 10-12 minutes, or until the meringue is golden brown. Let the pie cool completely before serving.

Lemon Meringue Pie is the epitome of spring desserts, offering a harmonious balance between tart and sweet flavors. The smooth, vibrant lemon curd pairs beautifully with the light, fluffy meringue and the buttery crust. This pie is not only a showstopper but also a crowd-pleaser at any Easter table. Though the preparation may take time, the results are certainly worth it, making this an unforgettable dessert to celebrate the season.

Lemon Coconut Bars

Lemon Coconut Bars are a sweet, tangy, and tropical treat that’s perfect for Easter. These bars feature a buttery, shortbread-like crust, topped with a creamy lemon filling and a sprinkle of toasted coconut for added texture and flavor. They’re easy to make and serve as a great dessert for a crowd. The bright lemon flavor combined with the richness of coconut makes these bars a refreshing twist on traditional lemon desserts.

Ingredients
For the crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted

For the lemon filling:

• 1 1/2 cups granulated sugar
• 1 tbsp all-purpose flour
• 1 tbsp cornstarch
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup fresh lemon juice
• 2 tbsp lemon zest
• 1/2 cup shredded coconut (sweetened or unsweetened)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan.
2. To make the crust, combine the flour, powdered sugar, and salt in a medium bowl. Stir in the melted butter until the mixture resembles a crumbly dough.
3. Press the dough evenly into the bottom of the prepared baking pan. Bake for 15-18 minutes or until golden brown. Let the crust cool slightly.
4. For the filling, whisk together the sugar, flour, cornstarch, baking powder, and salt in a medium bowl. Add the eggs, lemon juice, and lemon zest, whisking until smooth.
5. Pour the lemon mixture over the cooled crust, then sprinkle the shredded coconut evenly over the top.
6. Bake for 20-25 minutes, or until the filling is set and lightly golden. Let the bars cool completely in the pan.
7. Cut into squares and serve.

Lemon Coconut Bars are a delightful blend of tart and sweet, with the citrusy lemon filling complementing the tropical flavor of coconut. The crisp crust provides the perfect base, while the chewy, toasted coconut topping adds a satisfying texture. These bars are simple to make and ideal for Easter gatherings, offering a refreshing twist on the classic lemon dessert. Their bright, cheerful appearance and burst of flavor will make them a hit with both kids and adults alike.

Lemon Pudding Cake

Lemon Pudding Cake is an elegant and comforting dessert that combines two layers in one— a light, airy cake on top and a creamy, smooth lemon custard on the bottom. The cake rises while baking, leaving a luscious, pudding-like texture beneath the surface. This dessert is perfect for Easter, offering a zesty lemon flavor in every bite, and it’s sure to impress your guests with its unique presentation.

Ingredients

• 1/2 cup granulated sugar
• 2 tbsp all-purpose flour
• 1/4 tsp salt
• 1 cup whole milk
• 3 large eggs, separated
• 1/4 cup fresh lemon juice
• 2 tbsp lemon zest
• 1/4 tsp cream of tartar
• Powdered sugar (for dusting, optional)

Instructions

1. Preheat the oven to 350°F (175°C). Grease four individual ramekins or one large baking dish.
2. In a medium saucepan, whisk together the sugar, flour, and salt. Gradually add the milk, whisking until smooth.
3. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens (about 4-5 minutes).
4. Remove from heat and stir in the egg yolks, lemon juice, and lemon zest until fully combined.
5. In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.
6. Gently fold the egg whites into the lemon mixture, being careful not to deflate the meringue.
7. Pour the batter into the prepared ramekins or baking dish, filling them about three-quarters full.
8. Bake for 25-30 minutes, or until the top is lightly golden and the pudding is set.
9. Let the cake cool slightly before serving. Dust with powdered sugar for an extra touch of sweetness.

Lemon Pudding Cake is a delicate and decadent dessert that offers the perfect balance of lightness and richness. The fluffy cake top gives way to a velvety lemon custard, creating a wonderful contrast in textures. This dessert is an excellent choice for Easter, offering a refreshing burst of lemon flavor with every spoonful. Easy to prepare and utterly delicious, Lemon Pudding Cake will be a memorable part of your Easter celebration.

Lemon Cheesecake Bars

Lemon Cheesecake Bars are the perfect combination of creamy and tangy, offering a refreshing dessert that’s both indulgent and light. With a buttery graham cracker crust, a smooth lemon cheesecake filling, and a burst of citrusy flavor, these bars are an ideal Easter treat. They are easy to prepare and perfect for a crowd, making them a go-to dessert for gatherings or family dinners.

Ingredients
For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the filling:

• 2 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/4 cup fresh lemon juice
• 2 tbsp lemon zest
• 1 tsp vanilla extract
• 1/4 cup sour cream (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper for easy removal.
2. To make the crust, combine the graham cracker crumbs, sugar, and melted butter in a bowl. Stir until the crumbs are evenly coated with butter.
3. Press the crumb mixture into the bottom of the prepared pan to form a firm crust. Bake for 10 minutes, then remove from the oven and set aside.
4. For the filling, beat the softened cream cheese and sugar in a large mixing bowl until smooth and creamy. Add the eggs, one at a time, beating well after each addition.
5. Stir in the lemon juice, lemon zest, vanilla extract, and sour cream (if using). Mix until fully combined.
6. Pour the cheesecake filling over the baked crust and spread it evenly.
7. Bake for 25-30 minutes, or until the center is set but slightly jiggly. Allow the bars to cool completely in the pan.
8. Once cooled, refrigerate for at least 2 hours to set before cutting into squares.

Lemon Cheesecake Bars are a fantastic way to bring together the richness of cheesecake with the refreshing zing of lemon. The graham cracker crust offers a satisfying crunch, while the creamy filling has just the right balance of tart and sweet. These bars are easy to prepare and perfect for Easter gatherings, offering a refreshing dessert that is both indulgent and light. With a simple, yet delicious flavor profile, they are sure to be a crowd favorite.

Lemon Angel Food Cake

Lemon Angel Food Cake is a light, fluffy, and citrusy treat that feels like a cloud of flavor in every bite. Made with egg whites and a touch of lemon zest and juice, this cake has a delicate texture and a bright, refreshing taste. It’s the perfect dessert for Easter, offering a light alternative to heavier cakes while still providing the zesty lemon flavor that complements the season.

Ingredients

• 1 1/2 cups egg whites (about 10 eggs)
• 1 1/2 tsp cream of tartar
• 1 cup granulated sugar, divided
• 1 cup cake flour, sifted
• 1 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat the oven to 325°F (165°C). Grease and flour a 10-inch angel food cake pan.
2. Beat the egg whites and cream of tartar with an electric mixer on medium speed until foamy. Add a pinch of salt and continue beating until soft peaks form.
3. Gradually add 3/4 cup of sugar, 2 tablespoons at a time, and beat until stiff peaks form.
4. Gently fold in the sifted flour in small batches, followed by the remaining 1/4 cup sugar, lemon zest, lemon juice, and vanilla extract. Be careful not to deflate the egg whites.
5. Pour the batter into the prepared pan and spread it evenly. Bake for 35-40 minutes, or until the top is lightly golden and the cake springs back when touched.
6. Remove from the oven and invert the pan to cool completely. Once cooled, gently remove the cake from the pan.

Lemon Angel Food Cake is the ultimate light dessert, with its airy texture and refreshing lemon flavor making it a perfect treat for Easter. The cake is not only easy to make but also incredibly versatile. It can be served on its own or topped with fresh berries or whipped cream for an extra special touch. Its lightness and delicate flavor profile are ideal for spring, making this cake a wonderful choice for those who want a refreshing dessert after a hearty meal.

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins are a perfect combination of tangy lemon and nutty poppy seeds, making them a delightful addition to your Easter brunch or as an afternoon snack. These moist, fluffy muffins are bursting with fresh lemon flavor, and the poppy seeds add a subtle crunch that contrasts beautifully with the soft, tender crumb. They’re easy to make and sure to become a go-to lemon dessert for any occasion.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 2 tbsp poppy seeds
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1/2 cup powdered sugar (for glaze, optional)

Instructions

1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine the flour, sugar, baking powder, salt, and poppy seeds. Stir to combine.
3. In another bowl, whisk together the milk, melted butter, eggs, lemon juice, lemon zest, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
8. If desired, drizzle the muffins with a lemon glaze made by whisking powdered sugar and lemon juice together.

Lemon Poppy Seed Muffins are the perfect combination of sweet, tangy, and slightly nutty flavors, making them a versatile and satisfying dessert. Their light and moist texture, with a touch of lemon zest, makes them an ideal treat for Easter brunch or any spring gathering. With their vibrant flavor and delightful crunch from the poppy seeds, these muffins are sure to become a favorite in your Easter dessert repertoire. The option to glaze them adds an extra layer of sweetness, elevating the flavor even more.

Lemon Meringue Pie

Lemon Meringue Pie is a classic springtime dessert with its combination of a buttery, flaky crust, tart lemon filling, and light, fluffy meringue topping. This pie is a crowd-pleaser with its refreshing lemon flavor and delicate sweetness from the meringue. It’s an elegant treat that works wonderfully for Easter celebrations, offering a balance of textures and flavors that make every bite feel like a special occasion.

Ingredients
For the crust:

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 3-4 tbsp ice water

For the lemon filling:

• 1 1/4 cups granulated sugar
• 1/4 cup cornstarch
• 1 1/2 cups water
• 3 large egg yolks, lightly beaten
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 2 tbsp unsalted butter

For the meringue:

• 3 large egg whites
• 1/4 tsp cream of tartar
• 1/4 cup granulated sugar

Instructions

1. Preheat the oven to 375°F (190°C).
2. For the crust, mix the flour and salt in a bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Roll out the dough and place it in a pie dish. Bake for 15 minutes, then remove and set aside.
3. For the filling, whisk together sugar, cornstarch, and water in a saucepan. Cook over medium heat until the mixture thickens, stirring constantly. Gradually whisk in the egg yolks, followed by the lemon juice and zest. Cook for 2 more minutes until smooth, then remove from heat and stir in butter.
4. Pour the lemon filling into the baked pie crust.
5. For the meringue, beat the egg whites and cream of tartar in a mixing bowl until soft peaks form. Gradually add sugar and beat until stiff peaks form.
6. Spread the meringue over the lemon filling, making sure to seal the edges.
7. Bake for 10-12 minutes until the meringue is golden brown. Let the pie cool completely before serving.

Lemon Meringue Pie is a timeless dessert that offers a perfect balance of sweet and tart. The smooth, citrusy filling contrasts beautifully with the fluffy meringue and buttery crust, creating a satisfying and refreshing dessert. This pie not only looks stunning but also tastes incredible, making it an ideal treat for Easter gatherings and other spring celebrations. It’s a dessert that’s sure to leave everyone asking for a second slice!

Lemon Raspberry Parfait

Lemon Raspberry Parfaits are a light, refreshing dessert that combines tangy lemon curd, sweetened whipped cream, and fresh raspberries in individual servings. The vibrant colors and the burst of flavors make these parfaits an eye-catching and delicious treat for Easter brunch or dinner. Easy to make ahead of time, these parfaits are an elegant yet simple dessert that will wow your guests.

Ingredients

• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 cup lemon curd (store-bought or homemade)
• 1 cup fresh raspberries
• 1/4 cup crushed graham crackers (optional, for layering)

Instructions

1. Whip the heavy cream with powdered sugar in a bowl until soft peaks form.
2. In individual glasses or bowls, layer the lemon curd, whipped cream, and raspberries. Start with a layer of lemon curd, followed by a layer of whipped cream, and top with fresh raspberries. For an extra texture, add a sprinkle of crushed graham crackers in between layers.
3. Repeat the layering process until you fill the glass. Top with a few extra raspberries and a light dusting of graham cracker crumbs for decoration.
4. Chill the parfaits in the refrigerator for at least 1 hour before serving.

Lemon Raspberry Parfaits are an effortlessly beautiful and flavorful dessert. The creamy lemon curd and whipped cream layers complement the tartness of the fresh raspberries, while the optional graham cracker crumbs add a subtle crunch. These parfaits are perfect for a light Easter dessert, offering a refreshing contrast to heavier, richer dishes. Their individual servings make them convenient and fun to serve, making them an ideal choice for any spring celebration.

Lemon Curd Cupcakes

Lemon Curd Cupcakes are a delightful dessert that brings together a fluffy, moist cupcake with a tangy lemon curd filling and a creamy lemon buttercream frosting. These cupcakes are bursting with bright lemon flavor, making them an ideal treat for Easter. They’re both decadent and refreshing, with the added surprise of a lemony center that takes them to the next level.

Ingredients
For the cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest

For the lemon curd filling:

• 1/2 cup fresh lemon juice
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup unsalted butter, cubed
• 1 tbsp lemon zest

For the frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 tbsp lemon zest

Instructions

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. For the cupcakes, whisk together the flour, baking powder, baking soda, and salt in a bowl. In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, lemon juice, and lemon zest. Mix until just combined.
4. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
5. For the lemon curd, whisk together the lemon juice, sugar, and eggs in a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens. Remove from heat and whisk in the butter and lemon zest. Let it cool.
6. Once the cupcakes are cooled, use a small knife or cupcake corer to remove the center of each cupcake. Fill each hole with lemon curd.
7. For the frosting, beat the butter with powdered sugar until smooth and creamy. Add the lemon juice, vanilla extract, and lemon zest, and beat until fluffy.
8. Frost the cupcakes with the lemon buttercream and garnish with extra lemon zest if desired.

Lemon Curd Cupcakes are the ultimate lemon dessert that combines layers of citrusy goodness in every bite. The soft and moist cupcake pairs beautifully with the tangy lemon curd filling, while the creamy lemon buttercream frosting ties everything together. These cupcakes are not only visually stunning but also packed with flavor, making them the perfect dessert to serve for Easter or any spring gathering. With their bright, zesty flavors, these cupcakes are sure to delight anyone who takes a bite.

Note: More recipes are coming soon!