Lemon Desserts: 14 Bright Winter Bakes Grandma Made When Citrus Season Came Around

Lemon desserts were grandma’s secret weapon for the dark days of winter, when the first crates of fresh citrus arrived at the store and the kitchen needed some sunshine. Lemons are at their juiciest from December through March, and that is exactly when her recipe box opened to the yellow-stained cards. There was always a glazed pound cake on the counter, a pan of tangy bars for the church supper, and a tall meringue pie for Sunday dinner. These bakes are cheap, easy to share and a welcome break from all the pumpkin and chocolate on a holiday table. Here are 14 old-fashioned lemon desserts worth bringing back this season, from simple cookies to a silky posset that needs only three ingredients. Grab a bag of lemons and get zesting..

Lemon Glazed Pound Cake, the Star of Winter Lemon Desserts

Every family recipe box seems to have one stained card for a lemon pound cake, and this is the bake that started our love for lemon desserts. It is dense, buttery and fine crumbed, with fresh zest in the batter and a thick sugar glaze poured on while the cake is still warm so it soaks into every crack. A video of this very cake drew more than 160 reactions on the MSN Food and Drink feed, which tells you how many people still crave it. Our method follows the classic lemon pound cake recipe, with extra zest for winter fruit at its peak..

You will need: 1 cup butter (softened), 2 cups sugar, 4 eggs, 3 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup buttermilk, 2 tablespoons lemon zest, 3 tablespoons lemon juice, 1 1/2 cups powdered sugar for the glaze.

How to make it: 1. Heat the oven to 325 F and grease a Bundt or tube pan. 2. Beat the butter and sugar until fluffy, then add the eggs one at a time. 3. Mix the flour, soda and salt and add in three parts, alternating with the buttermilk. 4. Stir in the zest and 1 tablespoon juice and bake 60 to 70 minutes. 5. Cool 15 minutes, turn out, and pour over the powdered sugar whisked with the remaining juice.

Classic Lemon Bars With Shortbread Crust

No bake sale was complete without a pan of lemon bars, the most requested of all lemon desserts, and they usually sold out before the brownies. The bottom is a crisp, buttery shortbread that tastes like a cookie, and the top is a bright, wobbly lemon custard that sets as it bakes. Grandma always added a thick snowfall of powdered sugar just before serving, never earlier, or it melted into the filling. Cut them small, because they are rich. They keep for three days in the fridge and taste even better cold, straight from the pan on a busy holiday afternoon.

You will need: For the crust: 1 cup butter, 2 cups flour, 1/2 cup powdered sugar, a pinch of salt. For the filling: 4 eggs, 1 1/2 cups sugar, 1/4 cup flour, 2/3 cup fresh lemon juice, 1 tablespoon zest, powdered sugar for dusting.

How to make it: 1. Heat the oven to 350 F and line a 9×13 pan with parchment. 2. Rub the crust ingredients together, press into the pan and bake 20 minutes until pale golden. 3. Whisk the eggs, sugar, flour, juice and zest until smooth. 4. Pour over the hot crust and bake 20 to 25 minutes until just set. 5. Cool completely, chill 2 hours, dust with powdered sugar and slice.

Sky-High Lemon Meringue Pie

This was the pie that made grandma nervous and proud at the same time. A flaky crust holds a glossy, sweet-tart lemon filling, and on top sits a cloud of meringue swirled into peaks and baked until the tips turn golden. Her two rules: spread the meringue onto the hot filling, and seal it all the way to the crust so it does not shrink or weep. A slice of lemon meringue pie on a gray winter Sunday tastes like a vacation, and it still steals the show on any dessert table.

You will need: 1 baked 9 inch pie shell, 1 cup sugar, 1/3 cup cornstarch, 1 1/2 cups water, 4 egg yolks, 1/2 cup lemon juice, 1 tablespoon zest, 2 tablespoons butter. Meringue: 4 egg whites, 1/4 teaspoon cream of tartar, 1/2 cup sugar.

How to make it: 1. Heat the oven to 350 F. 2. Whisk the sugar, cornstarch and water in a pan and cook until thick. 3. Temper the yolks with some hot mixture, return to the pan and cook 2 minutes. 4. Stir in the juice, zest and butter and pour into the shell. 5. Whip the whites with cream of tartar, add sugar until glossy, spread over the hot filling to the edges and bake 12 to 15 minutes.

No-Bake Lemon Icebox Pie, the Easiest of Lemon Desserts

Lemon icebox pie is the easiest of all lemon desserts, and it was a church cookbook favorite for good reason. Sweetened condensed milk, egg yolks and lemon juice thicken almost like magic into a silky, tangy filling that sits in a crunchy graham cracker crust. Many cooks give it a quick 15 minutes in the oven for safety, then the fridge does the rest of the work overnight. Top it with whipped cream or a few berries just before serving. It is cool, creamy and perfect for a crowd when the oven is busy with the holiday ham.

You will need: 1 graham cracker crust (9 inch), 1 can (14 oz) sweetened condensed milk, 3 egg yolks, 1/2 cup fresh lemon juice, 1 tablespoon lemon zest, whipped cream and berries to serve.

How to make it: 1. Heat the oven to 350 F. 2. Whisk the condensed milk and yolks until smooth, then whisk in the juice and zest; it will thicken. 3. Pour into the crust and bake 15 minutes until just set at the edges. 4. Cool, then chill at least 6 hours or overnight. 5. Top with whipped cream and berries and slice with a hot knife.

Southern Lemon Chess Pie

Chess pie is a Southern pantry pie made from eggs, butter, sugar and a spoonful of cornmeal, and the lemon version is the brightest of the bunch. As it bakes, the top forms a thin, crackly sugar crust while the filling underneath stays smooth and custardy. Grandmas loved it because everything was already in the cupboard, even in the middle of winter. One old story says the name came from a cook who called it just pie, said with a Southern drawl. Whatever the truth, a slice disappears fast at any holiday gathering.

You will need: 1 unbaked 9 inch pie shell, 1/2 cup butter (melted), 1 1/2 cups sugar, 4 eggs, 1 tablespoon cornmeal, 1 tablespoon flour, 1/4 cup milk, 1/3 cup lemon juice, 1 tablespoon lemon zest, a pinch of salt.

How to make it: 1. Heat the oven to 350 F. 2. Whisk the melted butter and sugar, then beat in the eggs one at a time. 3. Stir in the cornmeal, flour, salt, milk, juice and zest. 4. Pour into the pie shell and bake 40 to 45 minutes until golden and barely jiggly in the center. 5. Cool completely before slicing.

Chewy Lemon Sugar Cookies

These soft, chewy cookies were the first thing many of us baked at grandma’s elbow. The dough is a simple sugar cookie with a big handful of fresh zest rubbed into the sugar, which releases the oils and makes the whole kitchen smell like a lemon grove. Roll the balls in sugar for a crackly finish, or drizzle them with a quick lemon glaze once cool. Easy lemon desserts like these pack beautifully in holiday tins next to the chocolate and gingerbread, and they stay soft for days in an airtight box, if they last that long.

You will need: 2 3/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup butter (softened), 1 1/2 cups sugar plus extra for rolling, 2 tablespoons lemon zest, 1 egg, 3 tablespoons lemon juice.

How to make it: 1. Heat the oven to 350 F and line two baking sheets. 2. Rub the zest into the sugar with your fingers, then beat with the butter until fluffy. 3. Beat in the egg and juice, then mix in the flour, soda and salt. 4. Roll into 1 1/2 inch balls, roll in sugar and space on the sheets. 5. Bake 9 to 11 minutes until set but pale; cool on a rack.

Lemon Blueberry Loaf

When blueberries are out of season, a bag of frozen ones and a couple of lemons make this loaf a year round favorite. The lemon brightens the berries, and a quick lemon glaze on top keeps every slice moist. Grandma’s trick was to toss the berries in a spoonful of flour so they would not sink to the bottom of the pan. Of all the lemon desserts here, it is the kind of cake you can slice for breakfast, wrap as a neighbor gift, or serve warm with tea on a snowy afternoon, and it freezes well for weeks.

You will need: 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 cup butter (melted), 1 cup sugar, 2 eggs, 3/4 cup plain yogurt, 2 tablespoons lemon zest, 1/4 cup lemon juice, 1 1/2 cups blueberries tossed in 1 tablespoon flour.

How to make it: 1. Heat the oven to 350 F and grease a 9×5 loaf pan. 2. Whisk the flour, baking powder and salt. 3. In another bowl whisk the butter, sugar, eggs, yogurt, zest and juice. 4. Fold the wet into the dry, then fold in the floured berries. 5. Bake 55 to 65 minutes until a skewer comes out clean; cool and drizzle with a lemon glaze.

Shaker Lemon Pie, the Most Unusual of Old Lemon Desserts

The Shakers of Ohio wasted nothing, and this famous pie uses the whole lemon, peel and all. Paper thin slices sit overnight in sugar until the rind softens and turns almost like marmalade, then they are mixed with eggs and baked between two flaky crusts. The result is sweet, tangy and a little bitter in the best way, unlike any other of the lemon desserts in this list. Thin skinned lemons work best, and a sharp knife or mandoline is a must. It is a true heirloom pie that deserves a spot at the holiday table.

You will need: 2 large thin-skinned lemons, 2 cups sugar, 1/4 teaspoon salt, 4 eggs, 2 tablespoons melted butter, 3 tablespoons flour, pastry for a double crust 9 inch pie.

How to make it: 1. Slice the lemons paper thin, remove seeds, toss with sugar and salt and let stand at least 12 hours. 2. Heat the oven to 425 F. 3. Beat the eggs with the butter and flour and stir into the lemon mixture. 4. Pour into the bottom crust, cover with the top crust, seal and cut vents. 5. Bake 15 minutes, lower to 350 F and bake 25 to 30 minutes more until golden.

Mini Lemon Curd Tartlets for Holiday Trays

Little tartlets look fancy on a cookie tray, yet they are one of the simplest lemon desserts to put together. Buttery mini shells are filled with homemade lemon curd and topped with a swirl of meringue that gets a quick toast in a hot oven. Make the curd and the shells a day or two ahead, then fill and finish them just before the party so the pastry stays crisp. For a fun twist on these tartlets, see our list of bright citrus desserts that shine all winter long.

You will need: 24 mini tart shells (homemade or store-bought), 3 eggs plus 2 yolks, 3/4 cup sugar, 1/2 cup lemon juice, 1 tablespoon zest, 6 tablespoons butter (cubed). Meringue: 2 egg whites, 1/2 cup sugar.

How to make it: 1. Whisk the eggs, yolks, sugar, juice and zest in a pan over low heat until thick, about 8 minutes. 2. Stir in the butter, strain, cover and chill. 3. Bake the shells until golden and cool. 4. Fill with curd and pipe a swirl of meringue (whites whipped with sugar until glossy) on each. 5. Toast at 450 F for 3 to 4 minutes, watching closely.

Lemon Poppy Seed Loaf

Among old-fashioned lemon desserts, this speckled loaf was a coffee shop star long before coffee shops were everywhere. The poppy seeds add a gentle crunch and a nutty flavor that pairs perfectly with a tangy lemon syrup brushed over the warm cake. Grandma sometimes swapped half the milk for sour cream, which makes the crumb extra tender. Slice it thick and toast it with butter the next morning. A loaf wrapped in parchment and twine also makes a sweet, low cost gift for teachers and neighbors over the holidays.

You will need: 1 1/2 cups flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 2 tablespoons poppy seeds, 1/2 cup butter (softened), 1 cup sugar, 2 eggs, 1/2 cup milk or sour cream, 1 tablespoon zest. Syrup: 1/4 cup lemon juice and 1/4 cup sugar.

How to make it: 1. Heat the oven to 350 F and grease a loaf pan. 2. Whisk the flour, baking powder, salt and poppy seeds. 3. Beat the butter and sugar, add the eggs and zest, then add the flour mix and milk alternately. 4. Bake 50 to 55 minutes. 5. Warm the juice and sugar until dissolved, poke holes in the hot loaf and spoon over the syrup.

Self-Saucing Lemon Pudding Cake, a Cozy Classic Among Lemon Desserts

Lemon pudding cake is a little piece of kitchen magic that has been delighting families since the 1930s. You pour one thin batter into a dish, and in the oven it separates into a light sponge on top and a silky lemon sauce underneath. The secret is whipped egg whites folded into the batter and a warm water bath that keeps the bottom soft. Serve it warm in bowls with a spoon so everyone gets cake and sauce in each bite. It is homey, inexpensive and one of the most comforting lemon desserts for a cold night.

You will need: 3/4 cup sugar, 1/4 cup flour, a pinch of salt, 3 eggs (separated), 1 cup milk, 1/3 cup lemon juice, 1 tablespoon zest, 2 tablespoons melted butter, hot water for the water bath.

How to make it: 1. Heat the oven to 350 F and butter a 1 1/2 quart dish. 2. Whisk the sugar, flour and salt, then whisk in the yolks, milk, juice, zest and butter. 3. Beat the whites to soft peaks and gently fold into the batter. 4. Pour into the dish and set in a larger pan with 1 inch of hot water. 5. Bake 40 to 45 minutes until the top is golden and springy.

Creamy Lemon Cheesecake

A lemon cheesecake is lighter and brighter than the classic New York kind, and it was grandma’s go-to when the boss came for dinner. A crisp graham or cookie crust holds a smooth cream cheese filling flavored with lemon zest and juice, and a shiny lemon curd layer on top makes it look bakery perfect. Bake it low and slow, then let it cool in the turned off oven so the top does not crack. Like many creamy lemon desserts, it must chill overnight, which makes it a perfect make ahead centerpiece for a busy holiday week.

You will need: 1 1/2 cups graham cracker crumbs, 6 tablespoons melted butter, 3 packages (8 oz each) cream cheese (softened), 1 cup sugar, 3 eggs, 1/2 cup sour cream, 2 tablespoons lemon zest, 1/4 cup lemon juice, 1 cup lemon curd, berries to garnish.

How to make it: 1. Heat the oven to 325 F. 2. Mix the crumbs and butter, press into a 9 inch springform pan and bake 10 minutes. 3. Beat the cream cheese and sugar until smooth, add the eggs one at a time, then the sour cream, zest and juice. 4. Pour over the crust and bake 55 to 60 minutes; cool in the off oven with the door ajar 1 hour. 5. Chill overnight, spread with curd and garnish.

Lemon Snowball Cookies

Snowball cookies are a Christmas tin classic, and the lemon version is a fresh surprise among all the nut and spice cookies. These tender, buttery rounds melt in your mouth and get two coats of powdered sugar, one while warm and one once cool, so they look like little snowdrops. A bit of lemon zest in the dough and in the sugar coating gives a bright, clean finish that tastes great with coffee. They are easy enough for kids to help roll, and the dough can be frozen in balls weeks ahead of the holiday rush.

You will need: 1 cup butter (softened), 1/2 cup powdered sugar plus 1 1/2 cups for rolling, 1 tablespoon lemon zest plus 1 teaspoon for the coating, 1 tablespoon lemon juice, 2 1/4 cups flour, 1/4 teaspoon salt.

How to make it: 1. Heat the oven to 350 F and line baking sheets. 2. Beat the butter, 1/2 cup powdered sugar, zest and juice until creamy. 3. Mix in the flour and salt to a soft dough. 4. Roll into 1 inch balls and bake 12 to 14 minutes until the bottoms are lightly golden. 5. Roll in zested powdered sugar while warm, cool, then roll again.

Three-Ingredient Lemon Posset, the Simplest of Lemon Desserts

Posset is an old English dessert that sounds fancy but needs only cream, sugar and lemon. You boil the cream with sugar, stir in fresh lemon juice, and the acid sets it into a spoonable, silky cream in the fridge, with no eggs and no gelatin. It is the perfect finale after a heavy holiday dinner, because each small glass is rich yet refreshing. Serve it in teacups or hollowed lemon halves with a crisp shortbread cookie on the side, and every guest will ask for the recipe. Of all these lemon desserts, it may be the easiest.

You will need: 2 cups heavy cream, 2/3 cup sugar, 1/3 cup fresh lemon juice, 1 teaspoon lemon zest, shortbread cookies or berries to serve.

How to make it: 1. Bring the cream and sugar to a boil in a saucepan, stirring until the sugar dissolves. 2. Boil gently for 3 minutes, watching so it does not boil over. 3. Remove from the heat and stir in the juice and zest. 4. Cool 10 minutes, then pour into 6 small glasses or cups. 5. Chill at least 4 hours until set and serve with shortbread.