60 Sweet-On-Citrus Dessert Recipes

Lemon Bar Cheesecake

This indulgent recipe marries two delicious desserts: lemon bars and cheesecake. Using a dark springform pan ensures a golden brown crust on this tart dessert recipe without having to bake before adding the filling. Try adding our Candied Lemon Slices for the ultimate sweet treat.

Lemon Muffins

These muffins will become your most requested breakfast recipe. To make them even more delicious, just add this sweet drizzle over them when they are warm: Stir together 1 cup powdered sugar and 1 1/2 Tbsp. lemon juice.

Lemon Meltaways

You'll use almost two sticks of butter and a combo of powdered sugar and flour to make these delicate cookies that melt on the tongue. Use a small cookie scoop to create perfectly formed balls. When they emerge warm and fresh from the oven, roll them in more powdered sugar for good measure.

Sweet Tea-and-Lemonade Cake

This cake is for the Arnold Palmer fans out there. Feeling rowdy? Try substituting up to 2 Tbsp. vodka or bourbon for the lemon juice in the lemonade-flavored frosting.

Citrus Pull-Apart Bread

The citrus filling in this cake includes orange and lemon zest, while the sweet glaze includes freshly squeezed juice. This makes two gorgeous loaves for breakfast, tea, or coffee. Keep one, and share the other.

Lemon Sherbet Cupcakes with Buttercream Frosting

These sweet and tangy cupcakes include lemon juice and sour cream, topped with a citrusy buttercream. We also have variations for orange sherbet and lime sherbet—why not make all three?

Orange Cream Granita

Granitas are fruity shaved ice desserts that are a breeze to make. A small amount of half-and-half gives this recipe a creamsicle flavor. Mix in a chilled orange liqueur like Grand Marnier for the party-friendly version. Make a variety of flavors and offer Orange Cream alongside our Lemon Granita and Rasperry Limeade Granita.

Orange Chiffon Cake

This chiffon cake hosts two forms of citrus—orange juice and orange zest—so that the sponge cake has a beautiful balance of zippy and floral notes. Fold in egg whites gently to keep this cake light as air. A simple dusting of powdered sugar is the only garnish this cake really needs.

Lemon-Buttermilk Icebox Pie with Lemon-Blueberry Topping

This crowd-pleasing classic dessert shows us why icebox pies are a busy cook's best friend. In this recipe, a 1/4 cup of buttermilk helps cut the sweetness of condensed milk. For a sweeter take, try the strawberry-lemonade or mango-lemon versions.

Lemon-Almond Bars

Fresh lemon juice and crystallized ginger provide the basis for these almond-topped bars. Preparing this dessert takes a few steps, but you'll love how the recipe builds flavor upon flavor. For quick cleanup and easy serving, line the bottom and sides of the pan with foil before adding the dough.

Easy Orange Rolls

Use a can of refrigerated French bread dough to skip all the rising time. Your family will definitely want to rise, shine, and dine when they smell these rolls baking in the oven. Drizzle with a glaze of orange juice and powdered sugar.

Double Citrus Tart

Easy as icebox pie, this party-pretty tart pairs the bright fresh flavors of lemon and orange with a crisp gingersnap crust. The fruity filling makes use of orange juice concentrate and fresh-squeezed lemon. Garnish with mint leaves and fruit slices.

Luscious Lemon Bars

We don't hold back with the butter, eggs, and powdered sugar in this luscious recipe. Classic lemon squares are always a popular dessert at teas, luncheons, and showers. Make an extra batch and freeze for up to one month.

Lemon Tea Bread

This cake-like bread is drizzled with a sweet citrus glaze and then sprinkled with grated lemon rind tossed with granulated sugar. For an almond version, stir 1/2 tsp. of extract into the batter.

Lemon Tiramisù

This dreamy dessert recipe blends together the cream cheese flavor of a cheesecake with the airy creaminess of the classic Italian cake. Instead of rich coffee flavors, expect some zing from lemon zest, lemon extract, and lemon instant pudding mix. When layered with a smooth mixture of cream cheese and mascarpone cheese, as well as traditional ladyfinger biscottis, the tartness really sings.

Praline Key Lime Pie

Toasted pecans drizzled with caramel bring this graham cracker crust to new heights. Plan to make the pie early enough to chill for four hours. For a showstopping finish, top off this refreshing pie with a garnish of lime slices and lime zest curls.

Lemon-Yogurt Crumb Cake

We love the swirls of lemon curd in this cake. Use our Quick and Easy Lemon Curd recipe, which requires only a microwave for cooking. The crumb topping includes a citrusy mix of orange and lemon zest.

Key Lime Pound Cake

This pound cake is based on a recipe by Kathleen Blackman of Ponce Inlet, Florida. The traditional pound cake includes tart lime zest and a homemade Key lime glaze for a delicious tropical dessert. Brush on the glaze as soon as the cake comes out of the oven so it can soak right in.

Luscious Orange Panna Cotta

Panna cotta is a silky custard made without eggs, in this case infused with orange peel while cooking. The dessert is topped with Buttery Orange Curd and candied orange pieces.

Fresh Citrus Cupcakes With Orange Buttercream

Sweet citrus flavor is packed into each bite of this Orange Buttercream-topped cake. The fruity cupcakes gain some richness from the cream cheese and sour cream in the batter. This recipe makes two dozen, making it a good choice for big events or sharing.

Lemon-Orange Chiffon Cake

This chiffon cake features a glorious Lemon-Orange Buttercream Frosting. Serve this decadent spring dessert at your next luncheon on your favorite dessert plates. You can really wow the crowd with edible flowers.

Guests Will Swoon Over This Lemon Bar Cheesecake

Recipe: Lemon Bar Cheesecake

Words can't describe this rich, creamy lemon-infused dessert. We've combined two of our all-time favorite recipes—Lemon Bars and classic cheesecake—to make this perfectly tangy Lemon Bar Cheesecake. The spring dessert recipe is swirled with plenty of buttery lemon curd, and then garnished with beautiful Candied Lemon Slices. Not only does Lemon Bar Cheesecake taste heavenly, it also makes a gorgeous centerpiece in the middle of your party table. This recipe is divine for ladies luncheons and garden parties, but is also the perfect finish to any dinner with company. It has a flaky golden crust, and the total hands-on time is just 40 minutes. A slice of this dessert is sure to wow guests with the layers of candied lemons, lemon curd topping, crisp crust, and decadent cheesecake filling.

To start your Lemon Bar Cheesecake, you'll first need to prepare the crust. The crust is a mixture of flour, powdered sugar, salt, egg yolks, and ice-cold water. Pulse all of these ingredients together in the food processor until the crust starts to form, and add in an extra teaspoon of cold water at a time if your dough needs a little more moisture. When you go to bake the crust, be sure to use a dark springform pan. This will give the crust that golden brown color that you're after. One of the best parts of this recipe is the Quick and Easy Lemon Curd. Although microwaving your lemon curd may sound a bit 1990s, the result is just as smooth and buttery as if you'd cooked it on the stove. Plus, it saves you lots of time, which is especially valuable if you're trying to pull together a full party menu. If you need an even quicker method, you can always use your favorite store-bought lemon curd in the recipe. Once you've pulled together all of the elements of your cheesecake, let it cool completely and chill overnight. This ensures that the cheesecake will be solid enough to slice. Then, just before you're ready to serve, top your Lemon Bar Cheesecake with the remaining lemon curd and your fresh Candied Lemons. We promise that this special touch will take your stunning lemon dessert to the next level.

Meyer Lemon Cheesecake Bars

Meyer lemons are a cross between regular lemons and mandarin oranges, giving them a sweeter and subtler flavor. In this recipe, bright Meyer lemon curd swirled into the top of the cheesecake creates a stunning white-and-yellow marble effect. No springform pan is required—these bars are baked simply in a 13x9 pan.

The Lemon Cheese Layer Cake

You'll think you're dreaming when you bite into layers of orange cake layered with buttery lemon curd and iced with rich lemon-orange buttercream. This cake should be prepared a day ahead so it can firm up overnight.

Lemon Pudding Cake

Our lemon pudding cakes are technically soufflés, but don't be intimidated—this recipe requires less labor than most. Once in the oven, the air in the whipped egg whites expands dramatically, causing the lemon pudding cakes to rise above the edge of the ramekin while maintaining their perfect circular shape. After they're removed, the tops sink slightly, but the inside will still be fluffy and delicately perfumed with lemon.

Luscious Lemon Cake

This cake features our Luscious Lemon Frosting, a citrusy buttercream confection. Create an impressive stack of zesty lemon layers that's perfect for any casual gathering. Or, frost the cake completely and decorate with a fruity garnish for a more elegant event.

Chocolate-Key Lime Cupcake Pies

This cupcake version of a chocolate-key lime pie is an ideal pick-up dessert for entertaining. Make a crumb crust with chocolate wafers and top with a sweet cream cheese mixture flavored with fresh key lime juice. Top with fresh whipped cream and a cherry or twist of lime.

Lemon-Lime Meringue Pie

Nathalie Dupree's Lemon-Lime Meringue Pie will be a hit with any citrus lover. The sweet, pillowy meringue topping balances out the tartness of the lemon-lime filling. Use Key limes in the filling for a more delicate flavor.

Lemon-Lime Poke Cake

In this recipe, we quite literally poke holes all over the top of a baked cake, creating channels through which filling can seep in. The filling uses a mixture of citrus-spiked sweetened condensed milk and buttermilk to add a double dose of moisture to a standard white cake mix. The custardy mixture resembles the filling you'll find in Key lime pie, but with both lemon and lime juices, it channels both of our favorite citrus flavors.

Blueberry-Citrus Rolls With Orange Glaze

Southern Living baker extraordinaire Pam Lolley offers a bright and sunny take on cinnamon rolls, replacing the usual filling with berries and orange zest. The whole pastry is brushed with an orange glaze to keep them moist and shiny. With heavenly citrus flavors and warm, jammy pops of blueberry, these rolls are simply out of this world.

Coconut Citrus Bars

In another ambrosia-inspired sweet, a custardy layer flavored with tangerine and lemon juices is poured over a coconut crust. After chilling, sprinkle sliced coconut and add wedges of citrus (try mixing blood oranges, pink grapefruit, and satsumas for a variety of jewel-toned fruit).

Florida Orange Grove Pie

This recipe comes from the 1961 edition of The Junior League of Tampa's cookbook, The Gasparilla Cookbook. The old-time pie is baked in meringue instead of a crust. Fold mandarin oranges into the filling for fresh and fruity flavor.

Key Lime Sheet Cake

For this lime-flavored treat, we start with a box cake mix and add in other store-bought ingredients like lime-flavored gelatin and frozen whipped topping. Don't skimp and buy bottled lime juice, however—freshly squeezed is so much better. Poke the cake to help the gelatin absorb into the cake, spread the silky whipped topping, and garnish with thin lime slices and mint.

Key Lime Cheesecake

Key lime pie and cheesecake just make sense together. To ensure this combination captures the best of the two desserts, it's important to start with a solid cheesecake recipe, as well as a basic understanding of what makes for a perfect cheesecake filling. A traditional cheesecake uses a water bath, which we break down for you with our straightforward guide.

No Churn Key Lime Pie Ice Cream

This no-churn ice cream is as easy as it gets, simply calling for you to pop your loaf pan in the freezer. Light and refreshing, this ice cream tastes just like Key lime pie, and with lime zest and graham cracker crumbs strewn throughout, it even looks the part. The base of condensed milk and whipped cream gives the ice cream its body and melt-in-your-mouth texture.

Cranberry-Lemon Bars

Tart cranberries are paired with zesty lemon in these colorful bars. A buttery, delicious shortbread acts as the base for the cranberry jam layer, followed by sweet and tangy lemon curd. This dessert speaks for itself, requiring no more than a sprinkling of powdered sugar.

Basil-Lemon Bars

This recipe enlivens the old standby dessert with basil and lemon zest baked right into the buttery crust. The lemony curd adds bright, fresh flavor to the herbal crust. Top with lemon slices and basil leaves for a pretty presentation.

Lemon Chiffon Pie

Compared to its lemon meringue cousin, this Lemon Chiffon Pie is sweeter, lighter, and gentler on the palate. Known for its delicate texture and plain looks, this pie bespeaks old-school Southern class and charm. A store-bought crust works fine, but we recommend using our Single-Crust Pie Pastry Dough recipe because it's easy to make, buttery, and flaky.

Meyer Lemon Sponge Pudding

Whipped egg whites give this sponge pudding a light and airy texture. Sponge pudding is a traditional British dessert, served warm or at room temperature. Make it on a summery day or brighten up a cold winter evening with this comforting and cheerful treat.

Shaker Lemon Pie

This Shaker-style pie is made with thinly sliced whole lemons—peels and all. The Charleston, West Virginia, Junior League included this dessert in its 1974 Mountain Measures cookbook, and it's been a favorite of bakers ever since. The easy recipe requires only four ingredients and 15 minutes of hands-on time. But let the lemon slices and sugar sit in a shallow bowl together for at least four hours, or even overnight, to get the lemon slices good and juicy.

Dreamy Lemon Cheesecake

This creamy dessert is infused with lemon from the cookie-wafer crust to the Lemon Curd glazing the top. We think the name speaks for itself, but a dollop of freshly whipped cream and a curling twist of candied lemon really sell it.

Lemon-And-Chocolate Doberge Cake

The doberge cake, a sponge cake made of thin layers stacked sky high, is a New Orleans tradition at birthdays. This half lemon and half chocolate version is truly a labor of love. Our Test Kitchen used store-bought lemon curd and chocolate pudding in between the layers, which taste great and save you a few steps in the kitchen.

Lemon Raspberry Cake

This lovely-looking cake is made with fresh lemon zest and juice and tangy sour cream to balance out the sweetness. The cake is covered with a thick layer of cream cheese frosting made with fresh berries that are pureed and strained, resulting in a gorgeous pink hue and smooth texture. Your guests will love the layer of fresh berries sandwiched between lemony layers.

7UP Bundt Cake

Baked goods made with soft drinks can be traced back to the 1930s and 1940s, according to food expert Lynne Olver. The 7UP cake was one of the most famous. The effervescence of 7UP produces a lighter crumb than typical pound cakes, but we use fresh lemon juice and lemon-lime zest too. Use a piping bag for the Lemon-Lime Cream Cheese Frosting.

Best-Ever Lemon Meringue Pie

We love this pie for its silky lemon-curd filling, perfectly complemented by a light, fluffy meringue topping. You can use a grocery-store pie crust or feel free to bake your own. Appropriately named "Mile-High Meringue," be sure to pile a generous amount of the meringue on top of the pie and spread it all the way to the edges. While you can serve this pie straight out of the oven, it's better when it has time to chill in the fridge.

Lemon-Poppy Seed Cake

This easy seed cake recipe is all about evenly distributing the flavors. Rub lemon zest into the flour and sugar before adding the other ingredients to disperse the lemon oils, and whisk in the poppy seeds before adding wet ingredients. The oil-based cake stays moist for days as long as it's well-wrapped in plastic wrap.

Lemon Cupcakes With Raspberry Buttercream

These cupcakes may have show-stopping flavor, but it was the lemon slice and raspberry topping that really stole our dessert-loving hearts. In this creative cupcake recipe, lemon is paired with a raspberry buttercream for a dessert that's made for any kind of celebration, from bridal showers to birthday bashes to graduation get-togethers.

Lemon Meringue Roulade

This dessert is like a lemon meringue pie that's rolled into incredible layers. The swirled log is a delightful combination of textures. The chewy almond meringue is crisp on the outside but gives way to the smooth gel of the tart lemon curd and the pillowy richness of the whipped cream.

Lemon Meringue Cookies

These special meringues use lemon extract and yellow food coloring to set them apart from their vanilla counterparts. The sugary sweet confections are crisp on the outside and dissolve in your mouth as you chew. Because lemon juice cannot be used without hindering the integrity of the meringue, the lemon extract has a bright pop of flavor but is not tart at all.

Lemon Cupcakes With Lavender Frosting

More of a lemon-coconut gelatin, these luminescent cupcakes are chilled in a lightly-greased muffin pan. We top them with a flowery frosting made of egg whites, cream of tartar, and sugary ground lavender. This recipe can be sized up with a jumbo muffin tin or sized down with a mini-muffin one.

Cakey Lemon Brownies

This brownie recipe will seem familiar except for the splash of lemon and white chocolate chips in the batter. The satisfyingly rich cream cheese frosting gets a dose of fresh lemon as well. Make sure that the brownies are completely cooled before spreading on the frosting.

Lemon Meringue Ice-Cream Pie

A layer of vanilla ice cream transforms lemon meringue pie into something so much creamier. This recipe starts with an easy vanilla wafer crust, but doesn't cheat on the homemade lemon curd or pillowy meringue. Count us in on a hot summer day.

Lemon Loaf Cake

This bright Lemon Loaf Cake makes for a refreshing treat any time of day. It's tender and moist from pudding mix in the batter with a deliciously chewy crust. The frosting includes Greek yogurt and a pinch of salt to enhance the tang. Garnish with lemon zest.

Lemon-Orange Pound Cake

This recipe is from the cookbook, Stop and Smell the Rosemary, by the Junior League of Houston. We fancied it up with a Bundt pan and two contrasting icings (vanilla and lemon-orange). Add a few extra lemon and orange slices for garnish, and you have a pound cake worthy of a bridal shower or a spring tea.

Coconut Panna Cotta With Blood Orange Granita

This ambrosia-inspired dessert doesn't require any baking, coming together entirely on the stovetop and in the freezer. The rich and creamy panna cotta is infused with flavors of coconut and vanilla. We top the custard with a gorgeous, icy citrus granita made of the freshly squeezed juice of blood oranges.

Ambrosia Trifle

Your crowd will ooh and aah when they see this trifle stacked with layers of yellow, orange, and red fruit. Throw in cubes of angel food cake and a toasty Italian meringue (this is your chance to pull out the kitchen torch), and you've got a showstopping dessert.

Orange Sherbet Salad

This recipe for Orange Sherbet Salad, from April 1966, is the very first congealed salad recipe to appear in Southern Living. As the name reveals, it is made with a pint of orange sherbet. The sherbet is mixed into warm orange gelatin so that it melts, creating a creamy base for the salad. Stir in crushed pineapple, miniature marshmallows, mandarin orange sections, and whipped cream, then chill until firm..

Margarita Cake

Here's your chance to enjoy the flavor of one of the most beloved summer cocktails in the form of a sweet and delicious cake. Our Margarita Cake uses tequila in a lime syrup that is brushed across each cake layer. We added store-bought margarita mix to the cream cheese frosting to spike it with the classic sweet-and-sour flavor. Use a little food coloring to achieve that characteristic green, and garnish with candied lime peels and a generous sprinkle of flake salt around the edge.

Orange Cake

This bright, citrus-flavored cake recipe we published in 1995 was a family favorite shared with us by Sissy Nash and her daughter, chef Kathy Nash Cary. This Orange Cake works well in a large 12-cup Bundt pan or a 100-inch tube pan, whichever you have available. Glaze the cake with a simple orange-and-lemon juice concoction and garnish with candied orange peel.

Tropical Coconut Citrus Pie

This twist on ambrosia uses a coconut cookie crust and a Key lime-flavored filling. Whip marshmallow cream with cream cheese together for an incredibly rich and fluffy topping, then decorate with pineapple and citrus slices. Chill up to two days before serving.