Use leftover dough from the butter crust of this creamy lemon custard pastry to make decorative cookies to adorn the outside. Get the recipe Lemon Custard Tart »Joseph De Leo
Lemon infuses this layered masterpiece in three ways: zested into the batter, in a tart syrup that get drizzled over the cakes, and in a thick lemon curd frosting. Get the recipe for Lemon Layer Cake »Todd Coleman
Fragrant Meyer lemon zest goes into these shortbread cookies, while the sweet–tart juice is made into a silky curd that sandwiches two cookies together. Get the recipe for Meyer Lemon Sandwich Cookies »Paul Sirisalee | Food Styling: Eugene Jho
With its flaky, buttery crust and marmalade-like citrus filling, not a crumb of this sunny lemon pie will be left on the dessert board. Get the recipe for Shaker Lemon Pie »Andre Baranowski
A back-of-the-box recipe for lemon icebox pie gets a gourmet upgrade with real whipped cream, lemon simple syrup, vanilla shortbread, and homemade candied lemon peel scattered over the top—it's a lovely dessert for a special occasion. Get the recipe for Lemon Icebox Pie »Todd Coleman
The crust for this simple, jammy lemon tart is very flaky. If you have dough left over after rolling out the shell, use it to make a crisscross pattern over the top. Get the recipe for French Lemon Tart »Farideh Sadeghin
Sweetened with ripe persimmons and dates, and coated with a tart, toothsome, lemon-sugar glaze, these bars are a wonderful celebration of late-fall fruits. Get the recipe for Lemon-Glazed Persimmon Bars »Noah Fecks
There is something about a souffle—a magical blending of eggs, air, and acid—that turns any meal into an unforgettable event. Get the recipe for Lemon Soufflé »Todd Coleman
The nutty flavor of poppy seeds is complemented by a generous hit of fresh lemon zest in this quintessential muffin recipe. Get the recipe for Lemon Poppy Seed Muffins »Maxime Iattoni
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