Gallery: 16 Lemon Desserts That We Love

Lemon Pine Nut Biscotti
Lemon Pine Nut Biscotti

It's hard to imagine a cookie more suited than this one for dunking in your afternoon tea. A healthy dose of pine nuts keeps these biscotti crunchy with each bite. Lemon brightens up the otherwise nutty cookie.

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[Photograph: Carrie Vasios Mullins]

Lemon Sunshine Cookies
Lemon Sunshine Cookies

Your skin may be blanched with wintertime pallor, but at least your cookies can still go sunbathing. These tender buttermilk cookies are dunked in a lemon glaze that gives them a sun-shiny coating.

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[Photograph: Carrie Vasios Mullins]

Lemon Sorbet
Lemon Sorbet

There's nothing like a silky lemon sorbet to help cleanse your palate after a big meal of winter favorites like chili or casserole.

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[Photograph: Max Falkowitz]

Lemon Chocolate Pie
Lemon Chocolate Pie

Lemon and dark chocolate may not seem like the most obvious pairing, but they are equally bold and robust bedfellows in this double-crusted pie.

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[Photograph: Alexandra Penfold]

Lemon Poppy Seed Yogurt Muffins
Lemon Poppy Seed Yogurt Muffins

Putting yogurt in the batter is a surefire way to get moist and tender muffins. Lemon plays up the tartness in these light breakfast sweets.

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[Photograph: Alexandra Penfold]

Lemon Poppy Sandwich Cookies
Lemon Poppy Sandwich Cookies

The combination of lemon and poppy seeds doesn't have to be limited to muffins. The seeds add extra crunch and texture to these cookie sandwiches, which are filled with a zesty icing.

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[Photograph: Carrie Vasios Mullins]

Iced Lemon Cookies
Iced Lemon Cookies

Rainbow sprinkles aren't just for doughnuts and ice cream. These soft and chewy cookies are perhaps the most elegant way to use up any brightly colored bobs that have been sitting around in the cupboard since your last birthday party.

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[Photograph: Alexandra Penfold]

Lemon Ice Box Pie
Lemon Ice Box Pie

This cold and creamy, sweet yet tart pie can be prepped in only 15 minutes.

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[Photograph: Carrie Vasios Mullins]

Lemon Chiffon Cake
Lemon Chiffon Cake

Lemon brings a bright intensity to this fluffy, light-as-air cake. Serve it with blueberry preserves for a summery flavor combination.

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[Photograph: Yvonne Ruperti]

Pink Lemonade Curd
Pink Lemonade Curd

This spreadable lemon and raspberry curd was destined to accompany a plain pound cake or be mixed with greek yogurt, but don't let that stop you from eating spoonfuls straight from the jar.

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[Photograph: Emily Teel]

Lemon Ice Cream
Lemon Ice Cream

If you're going to use any kind of citrus in a dairy-based dessert, it helps to use full-fat ingredients to prevent curdling. Candied zest is a recommended addition to this custardy ice cream for a double dose of lemon action.

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[Photograph: Max Falkowitz]

Lemon Cardamom Syllabub
Lemon Cardamom Syllabub

On the other hand, a slight curdle can provide a welcome bit of texture in desserts like syllabubs, which are the British take on flavored whipped cream. A bit of brandy and fresh lemon juice adds a bracing and boozy tingle here to wake up your tastebuds.

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[Photograph: Sydney Oland]

Raspberry Lemon Mini Muffins
Raspberry Lemon Mini Muffins

As much as the diminutive size of these treats makes them irresistibly adorable, it also has a practical purpose. With less muffin surrounding the raspberries, you can easily pop them into your mouth for a burst of tantalizing tartness.

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[Photograph: Carrie Vasios Mullins]

Lemon Polenta Cookies
Lemon Polenta Cookies

With an aggressive amount of lemon juice and zest, these cookies really pop. Although soft and chewy, polenta gives them a sandy, textured crumb.

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[Photograph: Carrie Vasios Mullins]

Rosemary Lemonade Cake
Rosemary Lemonade Cake

Lemonade isn't just for drinking—you can use the juice to keep your cake moist and literally dripping with tangy flavor.

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[Photograph: Lauren Weisenthal]

Iced Lemon Loaf
Iced Lemon Loaf

This recipe calls for the zest of nine lemons in total—perfect if you're looking to make full use of any leftover peels from your other citrus-centric exploits. It's sweet enough to be served as dessert, but we bet you'll like it for breakfast, too.

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[Photograph: Alexandra Penfold]