39 Citrus Dessert Recipes for Pies Cakes Bar Cookies and More
Photo by Chelsea Kyle, food styling by Rhoda Boone
Recipe Roundup

39 Sunny Citrus Dessert Recipes to Cure Your Winter Blues

Because dark, cold days require bright, sweet treats.
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    Photo by Alex Lau
    6/39

    Lime Custards With Lychees

    Making these sweet-tart wonders might be easier than remembering to buy ice cream.

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  • Photo by Chelsea Kyle, food styling by Rhoda Boone
    7/39

    Our Favorite Key Lime Pie

    我们发现完美的酸橙派的秘密。我t’s lemon juice. (Shhh, don’t tell the limes.)

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Diana Yen
    8/39

    Orange Sweet Rolls

    灵感来自于所有Cullman牛排餐厅labama, these thinly-rolled, brightly-flavored orange rolls have both zest and juice, giving them an intoxicating aroma and a full burst of sweet citrus flavor.

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  • Photo by Alex Lau
    9/39

    Semolina–Lemon Syrup Cakes

    Moist, marzipan-y mini cakes win weeknight desserts, afternoon snacks, and weekend picnics.

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  • Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    10/39

    Carnation Lemon Bars

    These bars are as refreshing as an icy glass of lemonade, and perfect for entertaining, potlucks, or picnics.

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  • Photo by Tara Fisher
    11/39

    Lemon and Elderflower Tart

    This genius dessert—a simple lemon tart perfumed with elderflower cordial—comes from the first cookbook of “The Great British Bake Off”’s youngest contestant ever.

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  • Paolo Terzi
    15/39

    Oops, I Dropped the Lemon Tart

    Not so good at making beautiful tarts? With this cheeky dessert, you don't have to be.

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  • Chris Gentile
    16/39

    Frozen Lemon Pie Pops

    A blend of just four ingredients, these frozen pops are irresistibly creamy, with a sweet and tangy taste. Opt for our lemony take on this kid-friendly dessert, or substitute in Key limes, grapefruit, or orange for your own citrus twist.

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  • Photo by Andrew Purcell, Prop Styling by Alex Brannian, Food Styling by Carrie Purcell
    17/39

    Coconut–Key Lime Sheet Cake

    Good thing this cake serves a crowd—the creamy key lime topping will have everyone back for seconds.

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  • Photo by Chelsea Kyle, food styling by Rhoda Boone
    24/39

    Hibiscus Pavlova with Lemon-Hibiscus Cream

    Hibiscus tea has a gorgeous magenta hue and sweet-tart cranberry flavor. This pavlova uses the tea two ways: finely ground to infuse and tint light-as-air meringues and also brewed, reduced, and combined with lemon curd to create a rich whipped cream topping.

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  • Photo by Peden + Munk
    25/39

    Suzette Sauce

    Classic orange Suzette sauce is great for crepes, regular pancakes, waffles, and French toast.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    26/39

    Mini Frozen Key Lime Pies

    Don't want to share your key lime pie? With these mini versions, you don't have to!

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  • Photo by Eva Kolenko
    27/39

    Blueberry-Lemon Icebox Cake

    The more particular you are when building the layers in the loaf pan, the more neat and tidy this will look when sliced. But if it’s a little uneven and the layers blend together, so be it!

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  • Photo by Ellen Silverman
    28/39

    Lemon Icebox Pie

    This pie is simple and quick, plus it keeps in the freezer for over a week; it's a great dessert to make ahead for a dinner party. For a creamy key lime pie–like texture, let it sit out for 10 or 15 minutes before slicing.

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  • Chad Robertson
    29/39

    Buckwheat, Bergamot & Blood Orange Chiffon Cake

    Tartine chiffon cake is made with whole-grain dark buckwheat flour, and then layered with blood orange marmalade and bergamot-infused blackout chocolate ganache. The resulting dessert is pleasantly bitter and not too sweet.

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  • Photo by Yunhee Kim
    30/39

    Meyer Lemon Cream Pies

    This pie's secret? Its decadent, creamy filling is made from (shhh...) protein-rich tofu. If you can't find Meyer lemons, substitute regular lemons.

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  • donna hay magazine, photography by William Meppem
    31/39

    Classic Lemon Cheesecake

    You can't beat the classics when it comes to desserts, and this is one of the best. Zesty, creamy and light-as-air, this cake is completely heavenly.

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  • Tom Eckerle
    32/39

    Lemon Custard with Raspberry Sauce

    Lemon juice would be too overpowering here. Instead, the subtle lemon flavor comes from steeping lemon zest in the milk for the custard mixture. The heat of the milk extracts the essential oil from the lemon zest skin, and the milk absorbs the delicate flavor. Hints of cinnamon and vanilla support the lemon and make it extra wintry.

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