336 lemon dessert recipes

Diabetic-friendly lemon pie uses sugar substitute and a meringue-lightened lemon filling on a graham cracker crust. Lower-sugar tang and lightness without sacrificing the classic lemon pie hit.

Mom's lemon sponge pie separates as it bakes into a tangy lemon custard layer below and a fluffy cake-like sponge on top. A heritage two-layer pie made with one filling.

Amazing lemon meringue pie uses both cornstarch and flour for a curd that holds clean wedges. Lemon juice goes into the meringue too for a stable foam that resists weeping.

Fabulous lemon meringue pie offers both stovetop and microwave methods for the cornstarch-thickened lemon curd. Topped with cream-of-tartar-stabilized French meringue in a deep-dish baked shell.

Alice's lemon pie is a heritage 9-ingredient meringue pie with a cornstarch-thickened lemon filling and powdered-sugar meringue topping. Light, tart, and finished in a deep dish pastry shell.

Always Popular lemon meringue pie tempers the egg yolks before cooking, then finishes with boiling water for a fast, fail-proof curd. Topped with classic French meringue in a baked pastry shell.

Easy lemon meringue pie cooks all curd ingredients together in one pot for fast, fail-proof results. Vanilla powdered-sugar meringue browns in just 8 minutes for a quick weeknight dessert.

Easy magic lemon pie thickens sweetened condensed milk with fresh lemon juice and egg yolks in seconds, no cooking the filling required. Topped with meringue and baked golden in a single shell.

My Go-To lemon meringue pie thickens with flour rather than cornstarch for a softer, custardy filling. High-heat meringue browning gives quick golden peaks over fresh lemon zest.

Best lemon meringue pie cooks a clear cornstarch curd with fresh lemon juice and zest, then crowns with vanilla-scented French meringue spread peak-style across the warm filling. The reliable home version.

Oh So Good lemon meringue pie cooks the curd in a double boiler for foolproof scorch-free thickening, then crowns with classic French meringue. Bright fresh lemon flavor, no broken curd.

I love blueberries and this recipe has great taste. I make this a lot because you can use fresh or frozen blueberries, which I always have in the freezer.The tasty lemon sauce is the perfect topping for this tender cake. If you use frozen berries do not thaw before adding them to the batter.

The tartness of the lemons is great with the sweet crust and meringue topping. Perfect in summer.

Old-fashioned lemon chiffon pie with a gelatin-set lemon-egg-yolk custard lightened with whipped egg whites in a crumb crust, topped with sweetened whipped cream. A cloud-light no-bake classic.

Lemon meringue pie reimagined as a cake: a cloud-light, lemon-scented angel food cake split and filled with tangy homemade lemon curd, then swathed in glossy Italian meringue frosting. Airy, bright, and showy.

Surprise your dinner guests with this decadent lemon cake that is rich and moist.