103 lemon dessert recipes

Cabernet Sauvignon sorbet made with fresh red grape juice and lemon, served over sliced kiwi. A sophisticated frozen dessert with real wine and fruit flavor.

Summer grape parfait: a two-ingredient five-minute dessert with seedless grapes and lemon yogurt layered in tall glasses for a refreshing fat-free finish.

Raspberry glaze simmers seedless raspberry preserves with port wine and lemon zest into a glossy 15-minute sauce. For roast meats, desserts, or cheese boards.

Fresh kiwi, strawberry and pineapple fruit salad tossed with honey and lemon juice. Bright, low-calorie 5-minute fruit salad for summer brunch or dessert.

Oven-baked fruit compote of dried apricots, apples, peaches, and raisins slow-cooked with honey, fresh lemon, and orange slices. Serve warm or chilled as a naturally sweet dessert.

Refreshing Italian ice with fresh lemon juice and zest frozen to icy perfection. Light, palate-cleansing dessert ready in 2 hours with an ice cream maker.

Fresh oranges drizzled with a quick maple caramel sauce made from brown sugar, maple syrup, and lemon juice. A light, elegant fruit dessert ready in minutes.

Baked hot fruit compote with plums, peaches, and mandarin oranges in a brown sugar-lemon glaze. A warm, easy dessert or brunch side from pantry staples.

Grilled angel food cake with skewered nectarines basted in lemon-sugar glaze and fresh blueberries. A light summer grilled dessert with caramelized fruit and toasted cake.

Chilled citrus berry soup blended from blueberries, yogurt, orange juice, and lemon zest. No-cook summer starter or light dessert that comes together in five minutes.

Kaymakli kayisi, the Turkish cream-filled apricot dessert: dried apricots simmered in lemon syrup, then sandwiched around almond-flecked whipped cream and crowned with chopped pistachios.

Old-fashioned orange ice with fresh orange and lemon juice, sugar syrup, and a beaten egg white for fluffy texture. A vintage Victorian-era frozen dessert.

Citrus ice made with orange, grapefruit, and lemon juice frozen into a refreshing granita-style dessert. A light, diabetic-friendly frozen treat with bright triple-citrus flavor.

Tangy rhubarb meets creamy lemon tofu in this plant-based pie that transforms spring produce into a bright, refreshing dessert with silky texture and sweet-tart layers.

Cool cantaloupe wedges topped with warm blueberry compote simmered in port wine, cinnamon, and lemon. An elegant fruit dessert ready in 15 minutes with just 7 ingredients.

Pears poached in red Burgundy wine with cinnamon and lemon zest. An elegant French dessert with just 5 ingredients, served warm or cold in ruby-red syrup.