Our Best Lemon Desserts Are Sure to Brighten Your Day

The perfect dessert to bring to a potluck or picnic, this sheet cake serves a crowd and can be made in advance. In our book, that's a win-win!

Gone are the days of dry, bland scones. Enter: these bright, spiced scones with flaky layers offering refreshing lemon flavor.

Lemon doesn't just shine in summery desserts. Extra-special Meyer lemons flavor buttery shortbread—and the delicate glaze—for these festive Christmas cookies.

This isn't any regular cake—olive oil contributes major moistness and a rich flavor that takes it into slightly savory territory. Macerated berries add texture and color, and the lightly whipped mascarpone topping completes the picture.

Toasted ground hazelnuts take the place of flour in the crust for this tart, so gluten-free guests can indulge in a slice, too. The luscious filling has the perfect balance of tart-but-not-too-tart flavor.

Is there any better combination than coconut and lemon? We don't think so, which is why we've created a multi-layered treat made with coconut cake and coconut-lemon curd. The cake is garnished with even more coconut flakes and candied lemon slices for a hint as to what's waiting on the inside.

If you're hosting a more casual gathering where guests will be mixing and mingling, these individual bite-sized tarts are perfect for passing around.

This isn't any old-fashioned strawberry shortcake. Lemon zest perks up the basic biscuits, and a few tablespoons of lemon juice cut the sweetness of macerated berries.

With a delicate, moist crumb and pretty garnishes, everyone will want a taste of this lemon pound cake. Whether you serve it for breakfast, a snack, or dessert, it's sure to be a star.

Did someone say summer? Instead of making a fussy layer cake, bake this low-maintenance, but super delicious sheet cake. It's decorated with a creamy, bright frosting, plus lemon zest and juicy blueberries.

Medjool dates have a deep caramel flavor and chewy texture that is a delight to bite into in this riff on classic lemon bars. Date paste is spread over a homemade crust, then topped with a creamy lemon filling and light dusting of powdered sugar.

Honey and light brown sugar collaborate on sweetness in this mild lemon cake. Don't fancy lots of frosting? The bare sides and creamy lemon curd feel just right here.

Give these lemon cookies the finishing touch they deserve with a sprinkling of coarse sanding sugar. The crunchy topping is a delightful contrast to the cakey texture of the cookies.

This cake is not for the faint of heart—and that's why it's so fantastic. A lemony filling made with eight egg yolks and a cup of heavy cream is plenty rich and indulgent. And it just so happens to be one of Martha's favorites.

A combination of raw ground almonds, cornmeal, olive oil, and almond extract put this cake in a league of its own. With just a dusting of powdered sugar for the topping, it's a casual dessert that's perfect for a party.

Instead of making an apple pie for Thanksgiving this year, try this unexpected dessert made with pear slices, candied lemon peel, cinnamon, and perky lemon juice.

One of the secrets to this mesmerizing cake is incorporating the egg yolks and egg whites separately. The yolks add richness and body while the whites create a luscious, light texture—it's pure heaven.

Three kinds of vibrant berries—strawberries, raspberries, and currants—are mixed and macerated together to top this rich lemon custard. It's a juicy contrast that works so well.

Want to create a dessert that will truly wow? Nearly two dozen crepes, stacked on top of each other between layers of a light lemon curd, should do the trick.

Perk up your morning with our sweet, crumbly coffee cake. Sliced Meyer lemons are baked into the batter of this cake for an unexpected tart flavor in each bite. If that's not enough, we've incorporated Meyer lemon juice into the glaze as well.

Take a gander at this beauty. On top of our buttery, flaky pate brisee is a double layer of tart goodness. The first layer is a creamy lemon filling that then gets topped with a thin cranberry gelée and is chilled until set.

We've upgraded a basic lemon tart with a light, mousse-like filling and an all-butter crust. A generous dusting of powdered sugar is the finishing touch.