Dessert

53 of our best lemon dessert recipes

When sweet and tangy combine, magical dishes are created.
Lemon dessert recipes

Lemon desserts are a go-to for a reason. There’s generally two types of dessert lovers – those who love rich, creamy chocolate and caramel recipes, and those who prefer more citrusy flavours like lemon, lime and orange cakes. This collection of dessert recipes definitely appeal to the latter, honouring the delightful fusion of sweet and tart. Lemons bring a much-welcome zing that cuts through the richness of some desserts. Below, all the classics as well as a few inventive dishes like our gluten-free lemon lamingtons, citrus marshmallows and lemon-sugar dusted doughnuts.

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Lemon lime tart
Baking
February 28, 2023

Lemon lime tart

This fresh and zesty pie makes for the best dessert. And while the filling is creamy and delicious, we’re also a big fan of the crumbly pie base that adds a warm contrast of flavour and texture.
By Women's Weekly Food
LEMON DAISIES
Quick & Easy
November 30, 1974

Lemon daisies

You need a 6cm (2-inch) flower-shaped cookie cutter. Don’t use boiled lollies for the centres as they will melt during cooking. You can vary the lollies used, but gelatine-based ones (jelly babies and the like) are probably best. Note
By Women's Weekly Food
lemon ginger-spice whoopie pies
Baking
January 31, 2010

Lemon ginger-spice whoopie pies

You can use bought lemon curd or lemon butter in this recipe or make your own. To make lemon curd, whisk 2 egg yolks and ¼ cup caster (superfine) sugar in small heatproof bowl until pale and thickened. Whisk in 1 teaspoon finely grated lemon rind and 2 tablespoons lemon juice, stir over small saucepan […]
By Women's Weekly Food
tea infused dessert recipes
Baking
January 31, 1975

Lemon and earl grey chiffon syrup cake

Variation; for an orange blossom and mint tea syrup cake, omit the french earl grey tea in the cake and instead add 1 tablespoon orange blossom water with the lemon juice in step 3. Omit the earl grey syrup and instead make ‘orange blossom and mint tea syrup’. Serve the cake drizzled with syrup. Note
By Women's Weekly Food

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