If you are wondering what you can do with a bunch of lemons or lemon curd, look no further! This collection of 8 lemon dessert recipes features fresh and easy ways you can use them all up. From cookies, to cake to bars, you cannot go wrong with any of these delicious desserts!
As a trained pastry chef, I am used to playing with a lot of different flavors. Lemon though has always been a favorite. There is something about the bright, fresh flavor that it brings to liven up recipes. I love using the juice instead of extract, and using the zest to punch up the flavor!
Lemon curd is also one of my favorite things to eat with just a spoon! But you can also use it to fill cakes, dollop, onto cookies, or swirl into buttercream frosting.
In this post you’ll find 8 refreshing lemon dessert recipes from my blog that are all tried, tested and true! Please let me know which one you like the best!
FAQ about Lemon Desserts
What the best way to zest a lemon? The best way to zest a lemon is with a microplane. This is a gadget that will get all the zest off a lemon easily.
How do I add lemon zest to a recipe? A pastry chef tip is to zest your lemon on top of the sugar in your recipe so that you save all the oils from the zest. If you zest the lemon into another bowl and then transfer it, you are losing some of the essential oils and flavor!
Can you freeze lemon desserts? Yes! You can freeze all of the recipes listed here at some form. Please check the individual recipe post to see the specific instructions.
8 Fresh and Easy Lemon Dessert Recipes Including Easy Lemon Shortbread Cookies
- 1 cup unsalted butter (227g) softened
- 1/2 cup confectioners sugar (56g)
- 2 tsp lemon zest from 1 lemon
- 1/2 tsp lemon juice
- 1/4 tsp vanilla extract optional
- 2 cups all purpose flour (240g)
- 1/4 tsp kosher salt
- turbinado sugar for garnish
- Preheat the oven to 350°F and line two rimmed baking sheets with parchment paper.
- In a medium sized bowl or the bowl of a hand or stand mixer fitted with the paddle attachment, cream the 1 cup butter and 1/2 cup confectioners sugar together on low until light and airy, about 30 seconds to 1 minute.
- Add the 2 tsp lemon zest, 1/2 tsp lemon juice, and 1/4 tsp vanilla extract (if using), and mix lightly to combine. Add in the 2 cups of flour and 1/4 tsp kosher salt. Mix until a unified dough forms.
- Shape the dough into a disc and wrap in plastic wrap. Chill in the fridge for 1 hour. Unwrap the dough and place it between 2 pieces of parchment paper. Roll the dough into 1/2" thickness and cut out shapes using a cookie cutter. Repeat the process with scraps. You might have to chill the scraps for a few minutes again before re-rolling. Lift the cookies using an offset spatula 1 1/2" apart onto their baking tray.
- If possible chill the cookies for another 10 minutes on the baking tray.
- Bake for 10-12 minutes until firm. Sprinkle with turbinado sugar or more lemon zest if you want!