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Fresh Peach Trifle
Dessert American

Fresh Peach Trifle

4.5

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Toss peach slices with lemon juice in a bowl; transfer 1 cup to a blender and blend until smooth. Set remaining peach slices aside.
  2. 2 Stir peach purée, yogurt, and lemon zest together in a bowl until well blended.
  3. 3 Layer ½ cake cubes in bottom of a glass dish; top with ½ peach slices, ½ yogurt mixture, and remaining ½ cake cubes. Arrange remaining ½ peach slices on top, reserving 5 or 6 slices for garnish; cover with remaining ½ yogurt mixture. Arrange reserved peach slices on top. Refrigerate trifle until ready to serve.

By Noodlefork

Chef John's Lighter Lemon Curd
Dessert American

Chef John's Lighter Lemon Curd

4.8

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Heat a saucepan with several inches water over medium heat; bring to a boil, then reduce to a simmer.
  2. 2 Place eggs into a metal mixing bowl; add sugar and lemon juice. Place the bowl over the saucepan with simmering water; whisk continuously until mixture foams, then becomes thick, hot, and smooth, 8 to 10 minutes.
  3. 3 Remove from heat; whisk in butter and lemon zest. Continue whisking until butter melts and incorporates into lemon curd.
  4. 4 Press plastic wrap onto the curd's surface to prevent a skin from forming. Refrigerate until chilled and set, about 1 hour. Stir before serving.

By John Mitzewich

Lemon Sorbet
Dessert American

Lemon Sorbet

4.6

Prep
35 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir diced lemon peel, 1 cup of water, and sugar together in a saucepan; bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool.
  3. 3 Stir lemon syrup with peel, lemon juice, and mineral water together in a pitcher or bowl.
  4. 4 Pour lemon mixture into an ice cream maker, and freeze according to the manufacturer's instructions, about 20 minutes. Garnish each serving with a twist of lemon peel if desired.

By FLASHDANCE16

Super Lemon Ice Cream
Dessert American

Super Lemon Ice Cream

4.9

Prep
15 min
Cook
20 min
Total
765 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine heavy cream, sugar, half-and-half, and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat, cover the saucepan, and allow to steep for 10 minutes.
  3. 3 Uncover the saucepan and bring back to a simmer over low heat. Beat egg yolks in a medium bowl. Gradually whisk 1 cup hot cream mixture into eggs, several tablespoons at a time. (This brings eggs up to temperature without scrambling them.)
  4. 4 Stir egg mixture back into cream mixture in the saucepan.
  5. 5 Cook and stir over low heat until mixture coats the back of a spoon, 5 to 10 minutes. Transfer to a large bowl; cover and refrigerate 8 hours to overnight.
  6. 6 Stir lemon juice into chilled ice cream mixture. Freeze in a 4- to 5-quart ice cream maker according to manufacturer's directions.
  7. 7 Transfer ice cream to a lidded freezer container, then freeze for about 4 hours to ripen flavors before serving.

By AOSWALT

Key Lime Ice Cream
Dessert American

Key Lime Ice Cream

4.2

Prep
5 min
Cook
10 min
Total
195 min

Instructions

  1. 1 Whisk sugar, lime juice, eggs, egg yolks, and lemon zest together in a medium saucepan over medium heat until well blended; continually stir with a wooden spoon until thickened enough to coat the back of the spoon, 7 to 8 minutes.
  2. 2 Off heat, stir in half-and-half until smooth. Strain through a fine-mesh sieve set over a clean bowl. Cover the bowl; chill in the refrigerator until cool, stirring occasionally, about 1 hour.
  3. 3 Pour chilled mixture into an ice cream maker and freeze according to the manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a 1- or 2-quart lidded plastic container; cover the surface with plastic wrap and seal. Freeze 2 hours to overnight.

By AJ

Blackberry Ice Cream
Dessert American

Blackberry Ice Cream

5.0

Prep
15 min
Cook
Total
165 min

Instructions

  1. 1 Combine blackberries, sugar, and lemon zest in the bowl of a food processor; process until mixture is blended. Let sit for 10 minutes.
  2. 2 Strain blackberry mixture through a fine mesh sieve and discard seeds; return mixture to the food processor. Add cream, milk, and vanilla extract. Pulse until mixture is whipped, about 30 seconds.
  3. 3 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, 2 hours to overnight.

By RainbowJewels

Lemon Butter
Dessert American

Lemon Butter

4.7

Prep
8 min
Cook
2 min
Total
10 min

Instructions

  1. 1 In a saucepan over medium heat, combine sugar, cornstarch, and lemon zest. Stir in water and lemon juice, and continue stirring. After the mixture thickens and bubbles, continue to heat and stir for another two minutes.
  2. 2 Remove the sauce from the heat and stir in the butter. Serve warm.

By Lana D

Red Velvet Crinkle Cookies
Dessert American

Red Velvet Crinkle Cookies

4.5

Prep
20 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Mix cake mix, cooled butter, eggs, and lemon zest by hand in large mixing bowl until well blended and a dough forms.
  3. 3 Mix powdered sugar and cornstarch together with a fork in a shallow dish until blended.
  4. 4 Form dough into 1-inch balls and roll in powdered sugar mixture. Place about 2 inches apart onto cool, ungreased baking sheets.
  5. 5 Bake one sheet at a time in the center of the preheated oven until set, 9 to 11 minutes. Cool for 1 minute on the baking sheet, then transfer to a wire rack to cool completely, about 15 more minutes. Repeat to bake remaining cookies.

By Duncan HinesR Canada

No-Churn Lemon-Basil Sorbet
Dessert American

No-Churn Lemon-Basil Sorbet

Prep
5 min
Cook
5 min
Total
420 min

Instructions

  1. 1 Combine sugar and water in a medium saucepan over medium-high heat and bring to a boil, 3 to 5 minutes. Boil for 1 minute, stirring occasionally. Add lemon juice, basil sprigs, and lemon zest. Remove from heat and allow to cool for about 20 minutes.
  2. 2 Pour into a 9x13-inch metal baking pan or two 8-inch metal cake pans.
  3. 3 Place in the freezer for about 30 minutes. Remove basil leaves and stir. Freeze for 6 to 8 hours, stirring sorbet with a fork about once per hour until all the liquid is frozen.
  4. 4 Scoop sorbet into individual serving dishes and garnish with lemon slices and fresh basil leaves.

By Bibi

Creamy Cheesecake
Dessert American

Creamy Cheesecake

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Beat softened cream cheese slightly. Add eggs, sugar, vanilla, and lemon zest. Beat until light and fluffy. Pour mixture into crust.
  3. 3 Bake at 350 degrees F (175 degrees C) until firm, about 25 minutes. Let cheesecake cool then top with cherry or blueberry pie filling, if desired. Refrigerate for at least 8 hours before serving.

By Karin Christian

Lemon Icebox Pie
Dessert American

Lemon Icebox Pie

4.6

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Beat cream cheese in a medium mixing bowl until fluffy. Add condensed milk, lemon juice, and lemon rind; mix until smooth.
  3. 3 Pour lemon mixture into crust. Refrigerate at least 2 hours before serving.
  4. 4 Garnish with whipped cream and mint leaves if desired.
  5. 5 Slice and serve.

By Heather Simpson

Freezer Lemon Fudge
Dessert American

Freezer Lemon Fudge

Prep
10 min
Cook
2 min
Total
252 min

Instructions

  1. 1 Line a 5x7-inch dish with parchment paper, leaving an overhang for easy removal of fudge. Spray with nonstick cooking spray.
  2. 2 Place white chocolate chips and sweetened condensed milk in a microwave-safe bowl. Microwave at 30-second intervals, stirring each time, until mixture is smooth and melted. Add lemon juice, 2 tablespoons lemon zest, lemon extract, and salt. Stir until well combined.
  3. 3 Pour into the prepared dish and smooth out the top. Sprinkle with remaining 1 tablespoon lemon zest. Freeze for a minimum of 4 hours, or until set.
  4. 4 Use a hot knife to cut fudge, wiping the knife clean after each cut.

By Yoly

Raspberry Lemon Ice Cream
Dessert American

Raspberry Lemon Ice Cream

5.0

Prep
20 min
Cook
Total
75 min

Instructions

  1. 1 Whisk cream, milk, sugar, and salt together in a large bowl until well combined.
  2. 2 Combine raspberry preserves, fresh raspberries, and lemon zest in a small bowl, breaking up preserves; add to cream mixture, whisking until nicely blended and no clumps remain. Chill in the refrigerator for at least 30 minutes.
  3. 3 Pour mixture into an ice cream maker and freeze according to the manufacturer's instructions until soft ice cream consistency, 25 to 30 minutes. Enjoy immediately, or transfer to an airtight container and freeze until firm, about 4 hours.

By Pink7ice

My Mom's Lemon Meringue Pie
Dessert American

My Mom's Lemon Meringue Pie

4.4

Prep
15 min
Cook
40 min
Total
115 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Press pie crust into a pie plate.
  2. 2 Mix sweetened condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl; pour into pie crust.
  3. 3 Bake in the preheated oven for 25 minutes.
  4. 4 Five minutes before pie is done, beat egg whites and cream of tartar together in a bowl using an electric mixer on high speed until foamy. Slowly add sugar to egg white mixture and continue beating until meringue forms stiff peaks, about 5 minutes.
  5. 5 Remove pie from oven and increase temperature to 350 degrees F (175 degrees C). Spread meringue onto warm pie, making sure meringue goes all the way to the edges creating a seal. Using the back of a spoon, dab the meringue and pull up, creating peaks across the pie.
  6. 6 Bake in the oven for 15 minutes. Let cool to room temperature for 1 hour and store in the refrigerator.

By CollinW

Angel Pie
Dessert American

Angel Pie

4.7

Prep
30 min
Cook
90 min
Total
180 min

Instructions

  1. 1 Preheat the oven to 250 degrees F ( 120 degrees C).
  2. 2 Beat egg whites until stiff in a clean mixing bowl. Add cream of tartar; gradually add 1 cup sugar, beating until glossy.
  3. 3 Transfer meringue into a well-greased 10-inch pie plate. Spread over bottom and sides of the plate, building up sides 1/2 inch above the edge of the plate.
  4. 4 Bake in the preheated oven for 1 1/2 hours. Turn off the oven; leave meringue inside to cool slowly.
  5. 5 Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lemon juice in a double boiler. Cook, stirring constantly, over medium-low heat until thick.
  6. 6 Pour into a bowl and cool thoroughly.
  7. 7 Whip cold heavy cream in a mixing bowl until stiff. Place 1/2 of the whipped cream in cooled meringue shell. Cover with a layer of lemon filling and top with remaining whipped cream. (This top layer can be piped with a decorative star tip). Garnish with remaining lemon zest. Refrigerate until serving.

By Anne-Marie

Patsy's Half-Baked Blueberry Pie
Dessert American

Patsy's Half-Baked Blueberry Pie

4.6

Prep
15 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Press pie crust dough into a 9-inch pie plate; poke small holes into dough with a fork.
  3. 3 Bake in the preheated oven until light brown, about 15 minutes. Cool to room temperature.
  4. 4 Place cream cheese in a small microwave-safe bowl. Microwave on high to soften, about 20 seconds. Spread cream cheese into bottom of crust; layer 2 ½ cups blueberries on top.
  5. 5 Whisk water and cornstarch in a small bowl until cornstarch is dissolved; stir into remaining 2 ½ cups blueberries, sugar, and lemon zest in a medium saucepan. Cook over medium heat until thick, 5 to 10 minutes. Spread blueberry mixture into pie crust.
  6. 6 Cool pie in the refrigerator until set, at least 1 hour.

By Ken Rosenfeld

Mixed Berry Trifle
Dessert American

Mixed Berry Trifle

4.3

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Combine frozen berries, sherry, lemon juice, and lemon zest in a medium bowl; toss to blend. Set aside.
  2. 2 Beat heavy cream in a large bowl with an electric mixer until soft peaks form. Gradually beat in sugar until stiff peaks form. Refrigerate whipped cream until needed.
  3. 3 Cut pound cake into ⅓-inch-thick slices, discarding cake ends.
  4. 4 Place 1 layer cake slices in the bottom of a glass serving bowl; spoon ½ berry mixture with juice over cake slices. Cover with ½ whipped cream; sprinkle with ¼ cup coconut. Repeat layering with remaining cake slices, berries with juice, whipped cream, and coconut.
  5. 5 Refrigerate trifle before serving, at least 1 hour.

By tennispro

Lemon Zest Pie Crust
Dessert American

Lemon Zest Pie Crust

Prep
30 min
Cook
Total
60 min

Instructions

  1. 1 Sift flour and sugar into a large bowl. Cut in butter with 2 knives or pastry blender until pea-sized.
  2. 2 Make a well in flour mixture; pour in 3 tablespoons water and lemon zest and carefully fold into flour mixture until lightly combined.
  3. 3 Make another well; pour in lemon juice and lightly fold into dough. Repeat with vanilla extract. Add more water if needed to bring dough together.
  4. 4 Form dough into 2 equal-sized discs; cover in plastic wrap. Chill in the refrigerator before using, at least 30 minutes.

By Emily

Lemon Curd Poke Cake
Dessert American

Lemon Curd Poke Cake

4.5

Prep
10 min
Cook
20 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan with nonstick cooking spray.
  2. 2 Mix together cake mix, water, eggs, and oil in a large bowl until well blended. Pour into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 27 minutes. Transfer cake to a wire rack and cool for 15 minutes.
  4. 4 Poke holes into the top of cake with the handle of a wooden spoon, about 1/2 inch apart.
  5. 5 Pour lemon curd over cake and spread with a spatula until absorbed into the holes. Refrigerate for 1 hour.
  6. 6 Frost with whipped topping and sprinkle with lemon zest. Keep refrigerated until serving.

By Yoly

Easy Lemon Curd Pound Cake
Dessert American

Easy Lemon Curd Pound Cake

4.2

Prep
5 min
Cook
60 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
  2. 2 Combine flour, sugar, butter, eggs, and lemon curd in a bowl or food processor. Mix well. Place into the prepared pan.
  3. 3 Bake in the center of the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 60 to 90 minutes.
  4. 4 Blend lemon juice, white sugar, and lemon zest together in a bowl while cake is baking.
  5. 5 Let cake cool in the pan, 2 to 3 minutes. Pour the lemon-sugar topping over the warm cake to let soak. Allow to cool, about 30 minutes. Turn cake out of the pan.

By buttons

Lemon Pudding Cake
Dessert American

Lemon Pudding Cake

4.6

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
  2. 2 Beat egg yolks, lemon juice, butter, and lemon zest together in a large bowl with an electric mixer until thick and lemon colored.
  3. 3 Combine sugar, flour, and salt; add alternately with milk to lemon mixture, beating well after each addition.
  4. 4 Beat egg whites in a glass, metal, or ceramic bowl until stiff.
  5. 5 Gently blend egg whites into batter on low speed with an electric mixer. Pour into prepared baking dish.
  6. 6 Place a pan of hot water in the preheated oven; set the baking dish into the pan; bake for 45 minutes. For best results, serve warm.

By Cali

Chef John's Peach Cobbler
Dessert American

Chef John's Peach Cobbler

4.4

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine peaches, Chinese five-spice powder, and lemon zest in a bowl.
  3. 3 Stir sugar and water together in saucepan pan over medium heat until simmering, 2 to 3 minutes. Stir in peach mixture; cook and stir for 2 minutes. Remove from heat and set aside.
  4. 4 Combine sugar and self-rising flour in a large bowl. Pour in milk; whisk to form a smooth batter.
  5. 5 Pour melted butter into a Dutch oven. Pour batter over the melted butter.
  6. 6 Gently place peaches and syrup on top of batter. As the cobbler bakes, they will sink down into the batter.
  7. 7 Bake until syrup is bubbling and crust has risen and is golden brown, about 50 minutes.

By John Mitzewich

White Chocolate Lemon Bars
Dessert American

White Chocolate Lemon Bars

4.4

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine 1 cup flour and 1/4 cup sugar in a bowl; mash in butter until it resembles coarse crumbs. Press crust into the bottom of a 9-inch square baking dish.
  3. 3 Bake in the preheated oven until crusty and golden brown, about 15 minutes.
  4. 4 Sprinkle white chocolate chips over crust.
  5. 5 Whisk eggs, lemon juice, and lemon zest together until eggs are beaten. Stir in remaining each 1/4 cup flour and 3/4 cup sugar; pour over white chocolate chips.
  6. 6 Bake in the preheated oven until set in the middle, about 15 minutes. Transfer to a wire rack; cool slightly in baking dish. Sift confectioners' sugar over bars; cool completely before cutting and serving.

By ljmitchell

Easy Lemon Lover's Bundt Cake
Dessert American

Easy Lemon Lover's Bundt Cake

4.6

Prep
15 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube cake pan.
  2. 2 Beat cake mix, sour cream, eggs, vegetable oil, lemon juice, pudding mix, lemon zest, poppy seeds, and lemon extract together in a bowl with an electric mixer on low speed for 1 minute. Increase speed to medium; beat for 3 minutes. Pour batter into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan on a wire rack for 10 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place the wire rack over the pan and invert to release cake onto the rack; cool completely.

By CorkiDeCat

Huckleberry Pie
Dessert American

Huckleberry Pie

3.9

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Line bottom and sides of a 9-inch pie plate with one pie crust; place huckleberries into crust.
  3. 3 Combine ¾ cup sugar and flour in a small bowl; sprinkle evenly over berries. Add lemon juice and lemon zest over top; dot with butter. Cover with top crust. Press edges together to seal: cut steam vents in top. Brush top with cream. Sprinkle with 2 teaspoons sugar.
  4. 4 Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until crust is golden brown, 20 to 25 minutes more.

By Saundra

Summer Fresh Raspberry Pie
Dessert American

Summer Fresh Raspberry Pie

4.9

Prep
10 min
Cook
10 min
Total
95 min

Instructions

  1. 1 Cook 1 cup raspberries and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until raspberries soften, about 5 minutes. Strain mixture into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.
  2. 2 Stir cornstarch into 1/4 cup cold water in a bowl until dissolved. Pour mixture into the saucepan and mix with mashed berries. Stir in sugar. Heat over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Let cool to room temperature, 15 to 25 minutes.
  3. 3 Pour remaining 3 cups raspberries into pie crust. Pour raspberry sauce over top and refrigerate until set, about 1 hour.
  4. 4 Garnish slices with whipped cream and lemon zest.

By cpchef

Fresh Pear Pie
Dessert American

Fresh Pear Pie

4.8

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 450 degrees F (230 degrees C). Place a baking sheet on the bottom oven rack.
  2. 2 Line the bottom and sides of a 9-inch pie plate with one pie crust. Set second crust aside.
  3. 3 Combine sugar, flour, cinnamon, lemon zest, and salt in a mixing bowl.
  4. 4 Arrange pear slices in layers in prepared crust, sprinkling sugar mixture over each layer. Dot with butter and sprinkle with lemon juice.
  5. 5 Moisten the rim of bottom crust with some water, then cover filling with remaining pie crust and flute the edges to seal; trim off excess pastry and cut several slits in top crust to allow steam to escape.
  6. 6 Bake in the preheated oven on the baking sheet for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C); bake until crust is golden brown and filling is bubbly, 35 to 40 minutes longer.

By Carol