12 Bright Citrus Desserts That Taste Like Sunshine on a Gray Winter Day

When the days get short and gray, lemons, oranges and limes are at their juiciest and cheapest. That is why winter is the best season for citrus desserts. A squeeze of fresh juice wakes up any cake, tart or pie and cuts through all the heavy holiday food. For more crowd pleasers, try our holiday pie bars too. Are you team lemon, team orange or team lime? Let us find out..

Lemon Meringue Pie, the King of Citrus Desserts

Tall golden peaks, a tangy lemon filling and a flaky crust. Lemon meringue pie is the dessert that makes people gasp when it hits the table. It looks hard, but it is just three simple parts made one after another. The trick is spreading the meringue onto hot filling so it seals to the crust and does not weep. Do you eat the meringue first or save it for last? Lemon pie is where most of us fell in love with citrus desserts.

You will need: 1 baked 9 inch pie crust, 1 cup sugar, 1/3 cup cornstarch, 1 1/2 cups water, 4 egg yolks, 1/2 cup lemon juice, zest of 2 lemons, 2 tablespoons butter, 4 egg whites, 1/2 cup sugar for meringue.

How to make it: Whisk sugar, cornstarch and water in a pot and cook until thick. Temper the yolks with some hot mixture, return to the pot and cook 2 minutes. Stir in lemon juice, zest and butter and pour into the crust. Beat the whites to soft peaks, add sugar slowly and beat until glossy. Spread over the hot filling to the edges. Bake at 350F for 12 to 15 minutes until golden. Cool 4 hours.

Key Lime Pie With a Graham Cracker Crust

Florida gave the world this cool, creamy pie and nobody has topped it since. It needs only a handful of ingredients: lime juice, condensed milk, egg yolks and a buttery graham crust. The filling sets into a silky, tart custard that is perfect after a big meal. Bottled key lime juice works great if you cannot find the tiny limes. Whipped cream or meringue on top: which side are you on? It is one of the most loved citrus desserts in America.

You will need: 1 1/2 cups graham cracker crumbs, 5 tablespoons melted butter, 1/4 cup sugar, 1 can sweetened condensed milk, 4 egg yolks, 1/2 cup key lime juice, lime zest.

How to make it: Mix crumbs, butter and sugar and press into a pie pan. Bake at 350F for 8 minutes. Whisk the condensed milk, yolks, lime juice and zest. Pour into the crust and bake 15 minutes. Cool, then chill at least 3 hours. Top with whipped cream and lime slices.

Fresh Orange Layer Cake

This cake tastes like biting into a ripe orange. Fresh juice and zest go into both the sponge and the creamy frosting, so every bite is bright and fragrant. It is a lovely change from chocolate at birthdays and holiday dinners. Rub the zest into the sugar with your fingers first. That simple trick releases the oils and makes the whole kitchen smell amazing. Of all the citrus desserts here, this is the best birthday pick.

You will need: 2 1/2 cups flour, 1 1/2 cups sugar, 2 1/2 teaspoons baking powder, 3/4 cup butter, 3 eggs, 3/4 cup orange juice, 1/4 cup milk, zest of 2 oranges, cream cheese frosting.

How to make it: Rub the zest into the sugar. Beat with the butter until fluffy, then add the eggs one by one. Mix in the flour and baking powder alternately with the juice and milk. Divide between two 8 inch pans. Bake at 350F for 28 to 32 minutes. Cool and frost with orange cream cheese frosting.

Blood Orange Tart, One of the Prettiest Citrus Desserts

Blood oranges show up in stores from December to March, and their ruby color is pure magic. Lay thin slices over a creamy citrus curd and you get a tart that looks like stained glass. It is one of those citrus desserts that guests photograph before they eat. If you cannot find blood oranges, regular navel oranges taste just as good. Would you serve this at Christmas dinner?

You will need: 1 baked tart shell, 3 eggs, 3/4 cup sugar, 1/2 cup blood orange juice, 2 tablespoons lemon juice, 6 tablespoons butter, 3 blood oranges sliced thin, apricot jam for glaze.

How to make it: Whisk eggs, sugar and juices in a pot over low heat until thick. Stir in the butter. Pour into the tart shell and chill until set. Arrange the orange slices in overlapping circles on top. Warm the jam and brush it over the fruit for shine.

Lemon Cheesecake With Blueberries

Creamy cheesecake meets tangy lemon, and the result is lighter and fresher than the classic. A little lemon zest and juice go right into the batter, then a layer of blueberries goes on top for color. Bake it low and slow and let it cool in the oven so it never cracks. One slice is never enough. Poll time: A) graham crust, B) cookie crust, C) no crust, D) shortbread crust?

You will need: 1 1/2 cups graham crumbs, 5 tablespoons butter, 24 ounces cream cheese, 1 cup sugar, 3 eggs, 1/2 cup sour cream, zest of 2 lemons, 1/4 cup lemon juice, 1 cup blueberries.

How to make it: Press crumbs and butter into a springform pan. Beat the cream cheese and sugar until smooth. Add eggs one at a time, then sour cream, zest and juice. Pour over the crust. Bake at 325F for 55 minutes. Turn off the oven and leave it inside for 1 hour. Chill overnight and top with blueberries.

British Lemon Drizzle Loaf

This is the loaf you find in every British cafe and every grandma kitchen. While the cake is still warm, you poke it all over and pour a sharp lemon sugar syrup on top. It soaks in and forms a crunchy, sugary crust. It keeps moist for days, so it is perfect for packing in lunch boxes or bringing to a friend. Who needs a cup of tea with this? Simple citrus desserts like this never go out of style.

You will need: 1 1/2 cups flour, 3/4 cup sugar, 1/2 cup butter, 2 eggs, 1/2 cup milk, 1 1/2 teaspoons baking powder, zest of 2 lemons, juice of 2 lemons, 1/2 cup powdered sugar.

How to make it: Beat the butter and sugar, then add the eggs and zest. Fold in the flour and baking powder with the milk. Bake in a loaf pan at 350F for 45 minutes. Mix the lemon juice with powdered sugar. Poke holes in the warm cake and pour the syrup over. Cool in the pan.

Citrus Layer Cake for the Holidays

Why choose one fruit when you can have three? This festive cake mixes lemon, orange and lime in a soft sponge with a whipped mascarpone frosting. Decorate the top with candied or fresh orange slices and it becomes the centerpiece of any holiday table. It is one of those citrus desserts that feels special without being heavy. Who would you bake this beauty for?

You will need: 2 1/2 cups cake flour, 1 1/2 cups sugar, 1 cup butter, 4 eggs, 1 cup buttermilk, 1 tablespoon each lemon, orange and lime zest, 2 teaspoons baking powder, 8 ounces mascarpone, 1 cup heavy cream.

How to make it: Beat the butter, sugar and zest until fluffy. Add the eggs, then the flour and baking powder with the buttermilk. Bake in two pans at 350F for 30 minutes. Whip the mascarpone with the cream and 1/2 cup powdered sugar. Fill and frost the cooled layers and top with orange slices.

Three Ingredient Lemon Sorbet

After a big holiday meal, nothing feels better than a spoonful of icy lemon sorbet. It is dairy free, refreshing and needs only lemons, sugar and water. No ice cream maker? Just freeze it in a pan and scrape it with a fork every 30 minutes. Serve it in hollowed lemon halves and your guests will think you hired a chef. Would you add fresh mint or a few berries? It is the lightest of all citrus desserts.

You will need: 1 cup sugar, 1 cup water, 1 cup fresh lemon juice, zest of 1 lemon.

How to make it: Simmer the sugar and water until dissolved. Cool, then stir in the lemon juice and zest. Churn in an ice cream maker or pour into a metal pan and freeze, scraping with a fork every 30 minutes for 3 hours. Scoop and serve.

French Lemon Tart With Meringue Kisses

A classic tarte au citron is all about balance: a buttery crust, a silky lemon cream and just enough sweetness. Piping little meringue kisses on top makes it look like it came from a Paris bakery. Toast them lightly with a kitchen torch for a marshmallow finish. Make the tart the day before so the filling sets perfectly. Sweet tooth or sour lover, who wins this one?

You will need: 1 baked tart shell, 4 eggs, 3/4 cup sugar, 2/3 cup lemon juice, zest of 2 lemons, 3/4 cup butter, 2 egg whites, 1/2 cup sugar for meringue.

How to make it: Whisk eggs, sugar, juice and zest over low heat until thick. Off the heat, whisk in the butter. Pour into the shell and chill 3 hours. Beat whites with sugar until glossy peaks form. Pipe small dots over the tart and toast with a torch.

Mandarin Custard Tart, Easy Citrus Desserts for Guests

Canned mandarin oranges are the secret shortcut in this pretty tart. A vanilla pastry cream fills a crisp shell, then the sweet little segments go on top in neat rows. It takes 30 minutes of work and looks like a bakery showpiece. Fresh clementines are lovely too when they are in season. Is this the easiest company dessert ever, or what?

You will need: 1 baked tart shell, 2 cups milk, 4 egg yolks, 1/2 cup sugar, 3 tablespoons cornstarch, 1 teaspoon vanilla, 2 cans mandarin oranges drained, apricot jam.

How to make it: Cook milk, yolks, sugar and cornstarch until thick. Stir in the vanilla and cool. Spread into the tart shell. Arrange the mandarin segments on top. Brush with warmed jam and chill 1 hour before slicing.

Mini Lime Tartlets

Bite size desserts always disappear first at a party, and these tiny lime tarts are no exception. A crisp shortbread shell holds a zingy lime curd and a swirl of whipped cream. You can make the shells and curd up to two days ahead and fill them just before serving. Kids love the small size and adults love the tangy flavor. How many could you eat in one sitting? Small citrus desserts like these are perfect for a cookie tray.

You will need: 24 mini tart shells, 3 eggs, 3/4 cup sugar, 1/2 cup lime juice, zest of 3 limes, 6 tablespoons butter, whipped cream.

How to make it: Whisk eggs, sugar, juice and zest over low heat until thick. Stir in the butter and chill. Spoon the curd into the shells. Top each with a small swirl of whipped cream and a little zest.

Candied Orange Peel, Thrifty Citrus Desserts at Their Best

Do not throw away those orange peels. Simmered in sugar syrup, they turn into chewy, jewel like candy that tastes like a holiday in a jar. Dip half of each strip in dark chocolate and you have an elegant treat for gift boxes or the cookie tray. It is a classic old fashioned way to waste nothing. Have you ever tried candied peel, or is it new to you?

You will need: 4 large oranges, 2 cups sugar plus extra for coating, 1 cup water, 4 ounces dark chocolate optional.

How to make it: Cut the peel into strips and boil in water for 10 minutes, then drain. Repeat once to remove bitterness. Simmer in sugar and water for 45 minutes until translucent. Drain, roll in sugar and dry on a rack overnight. Dip in melted chocolate if you like.