Try our brightest ideas for spring desserts -- the perfect way to sweeten your celebration!

Update classic key lime pie with a coconut-milk filling and a sprinkling of toasted shredded coconut atop billowy whipped cream.

Low-fat yogurt lightens up this carrot cake. A bit of cardamom or cinnamon gives it some spice.

Basic vanilla cake gets a sunny makeover with the addition of lemon syrup, whipped frosting, and lemon slices.

Combining cake, cream, and berries, this treat is twice as delectable as the sum of its parts. The buttery cake soaks up the strawberry juices, while the whipped cream adds an airy richness.

This clever dessert uses egg yolks, eggshells, and, if you wish, an egg carton in a witty presentation that will make your guests smile.

Soft as a down pillow, creamy like custard, and lightly flavored with vanilla and cinnamon, this ricotta cake is best served at room temperature with a fresh strawberry sauce.

Put your Easter dessert on a pedestal with this cake made of endless layers of crepes. The creamy curd and candied topping use Meyer lemons, which are more fragrant and less acidic than other varieties.

Lemon-curd filling adds a touch of tartness to this coconut layer cake.

A richly textured dessert is a fertile nesting ground for a miniature roost spun from shredded phyllo dough and filled with candy-coated chocolate eggs.

These no-bake, eggless custards topped with strawberries are perfect for an elegant gathering.

Top pink almond petits fours with gum-paste cherry blossoms for a dessert that is sure to brighten any table.

Impress guests with layers of lemon curd, whipped cream, and ladyfingers soaked in dessert wine.

This recipe reinterprets coconut cream pie as a tart. Expect a firmer, crumblier crust than with the classic.

Tucked inside nests of milk-chocolate shavings are truffle eggs tinted robin's egg blue and dusted with metallic luster. The accompanying marbled eggs are created by dipping more truffles into melted white chocolate swirled with blue food coloring.

These treats are modeled on a symbol of the season -- baby chicks. With coconut feathers, nutty beaks, and confectionery details, they aren't just eye candy; these cakes are delicious, too.

The fresh taste of homemade marshmallow treats beats that of the cellophane-wrapped variety any Easter.

This rich cheesecake topped with marzipan carrots reinvents warm spices and cream cheese icing (carrot cake's best features).

Use a melon baller or serrated grapefruit spoon to scoop out the rinds and create these frozen treats.

Top an egg-shaped coconut cake with piped flowers for the ultimate Easter dessert.

A dusting of finely ground almonds on the pan provides a pleasing contrast to the rich, smooth silkiness of this cheesecake.

To create these floppy-eared bunnies -- a whimsical addition to any Easter table -- use the highest-quality bittersweet chocolate, white chocolate, and cocoa you can find.

This simple but elegant dessert elevates store-bought sorbet and frozen puff pastry into ginger-spiced towers of contrasting textures.

Get a jump start on Easter day preparations and bake the layers of this cake the day before. When it's time for dessert, spread the filling, stack the layers, and make the meringue, then frost and brown the cake.

Scoop out an egg-shaped pound cake and fill it with a lemon-curd "yolk" to give guests a sweet Easter surprise.

Babka is a sweet yeast cake that's a traditional Easter treat in Central and Eastern Europe. You can make the dough and freeze a month ahead of time, then thaw and put in the oven as your guests arrive.

This dessert tastes every bit as bright as it looks. Egg yolks, sugar, and mouth-puckering lemon juice create a velvety curd that is poured into a crunchy cornmeal shell flecked with lemon zest and fresh sage.

Both a flavorful treat and a beautiful presentation, this blooming pastel cake is a crowd-pleaser.

What appear to be cracked eggs are something better, or at least sweeter -- scoops of mango sorbet in chocolate shells.

These airy eclairs are simple to make, thanks to choux (cream-puff) pastry, which can be mixed, piped, frozen ahead, and baked on Easter day.

These floral cupcakes topped with Swiss meringue buttercream and a marzipan bee add a bit of spring to the Easter table.

This spring garden cake grows with cookie-crumb soil, a candy-pebble path, pretzel-stick fence posts, and marzipan flowers all in a row.

These lemon squares are sunny, springlike, and simple. If you don't have a food processor, mix the dry ingredients in a large bowl, then rub in the butter with your fingers.