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22
Lemon Curd Macarons
The crisp almond shells and chewy centers leave a small space for lemon curd. Use that small space to concentrate the sharp flavor, and leave the shells fairly plain so the filling sets the tone. They work well when you want the portion to stay small.
23
Lemon White Chocolate Truffles
White chocolate carries a lemon-flavored center with enough richness to let it melt slowly. Each truffle offers one concentrated bite. Keep them small so the lemon stays clear through the sweet chocolate.
24
Glazed Lemon-Ginger Shortbread
Lemon glaze makes the cookie’s buttery crumble taste brighter while ginger gives the finish a little heat. Let the glaze set into a thin shell before stacking. Try it next to the thumbprints to compare a sharp outside and a sharp center.
25
Lemon Sugar Crêpes
Lemon and sugar give a thin crêpe enough flavor to serve by itself. Add the lemon just before folding so you can control how sharp each serving is. The browned edges give a little resistance before the soft center.
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Delizia al Limone
Sorrento’s small sponge domes get their lemon flavor from several places, including a soak and the cream that coats them. The sponge makes this a good option when you want the perfume of lemon to follow you through the whole dessert.
27
Limoncello Tiramisù
Ladyfingers soak up a lemon-and-limoncello syrup beneath a layer of mascarpone. The rest in the refrigerator softens the cookies into layers you can cut through with a spoon. The finished dessert contains alcohol.
28
Lemon Curd Swirl Cheesecake
Swirls of curd give you brighter streaks inside a rich cheesecake. Drag the curd into a few broad ribbons so you can still taste it separately in a bite. A thin slice makes the difference between the cream cheese and lemon especially clear.
29
No-Bake Lemon Cheesecake Cups
The chilled lemon filling stays soft enough to spoon straight out of a glass. A layer of crushed cookies adds crunch underneath. Top it with lemon curd if you want the sharpest bite to come first.
30
Lemon Pavlova
A crisp meringue and a soft middle balance the lemon curd tucked under the cream or spooned on top. Add the lemon layer near serving to keep the shell crisp. This is for someone who likes the meringue pie pairing in a lighter, cracklier form.
31
Lemon Soufflé
A soft, hot spoonful of soufflé lets the citrus aroma reach you before the bright filling would in a cold pie. Put it on the table as soon as it rises. This is a good choice for a lemon dessert where the fragile texture is part of the occasion.
32
Fresh Lemon Mousse
A lemon mousse gives you the bright flavor of lemon in a spoonful that stays light. Ina Garten folds whipped cream and beaten egg whites into a base with lemon juice and curd. Chill it in small dishes until you’re ready to serve.
33
Lemon Syllabub
Lightly whipped cream carries lemon and white wine in this spoon dessert. You get citrus, dairy, and a trace of wine in the same cool bite. Choose it if you want the ease of a chilled dessert and the feel of a lightly whipped topping all the way through.
34
Lemon Panna Cotta
A gentle set leaves the cream just firm enough to hold a layer of lemon. Use a sharper citrus topping against the softer dairy base. Choose it for a chilled dessert whose lemon comes through without a crumb crust or a lot of whipped air.
35
Lemon Curd
Eggs and butter turn lemon juice and zest into a spoonable custard. Pair it with shortbread, fold it through cream, or use it between cake layers. A little curd can add as much lemon flavor as a whole glazed slice.
36
Lemon Granita
Scrape the partly frozen mix into loose crystals for a texture that sits between a slush and a scoop. The pieces melt fast enough that the lemon arrives almost at once. A shallow pan and fork are enough for this style of frozen dessert.
37
Lemon Sorbet
The smooth frozen base gives lemon juice a direct route to your palate. Try a small scoop between richer desserts or serve it on its own. Let it stand briefly before scooping so a spoon can take off a clean curl.
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Lemon Semifreddo
Slice the softly frozen loaf to get a cross between mousse and ice cream. Lemon keeps the rich base lively as the slice warms a little on the plate. Try it when you want a make-ahead dessert that can be served without making scoops.
39
Lemon-Ginger Frozen Yogurt
Cultured yogurt supports the lemon with its own bite, and ginger gives the cold finish a little warmth. Try it if you want a scoop that lands somewhere between the purity of lemon sorbet and the richness of a custard.
40
Lemon-Ginger Ice Pops
Freezing a lemon drink on a stick gives you a bright bite without dairy. Ginger hangs around after the cold fades. Choose it for a sharp, portable dessert you can make in individual molds.
