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Lemon Recipes & Videos

Lemon Bars Lemon Cheesecakes Lemon Curd
Lemon Bars start with a delicious shortbread base that is covered with a lemony filling that separates as it bakes; giving us a thin cake-like crust on top of a tangy citrus-flavored sauce. more Each individual Lemon Cheesecake has a New York style cheesecake filling that is set in a graham cracker crust and topped with a layer of lemon curd. more Lemon curd is a thick, soft and creamy, spreadable cream that has a wonderful tart yet sweet flavor. Traditionally it was used as a spread for scones but today we also use it to fill our tarts, pies, cakes, and as part of a trifle. more
Lemon Blueberry Bread Lemon Tart Lemon Yogurt Cake
Lemon Blueberry Bread is bursting with sweet and juicy blueberries and brushing the top of the hot bread with a lemon glaze makes it moist and flavorful. more This Lemon Tart has a buttery shortbread crust, a creamy lemon filling, and lovely swirls of whipped cream on top. Absolutely Delicious. more This Cake has a soft and fluffy texture plus it is wonderfully moist. Lemon zest provides the lemon flavor in the cake and a lemon glaze is poured over the baked cake to give more citrus flavor. more

The latest Lemon Recipe Videos

Catch up on all the latest Lemon Recipe videos by clicking    in the above player.

Lemon Frosted Lemon Cake

Lemon Poppy Seed Bread

Lemon Blueberry Struesel Muffins

A simple pound-like cake that has a wonderful citrus flavor that comes from adding both lemon zest and juice to the batter. more Lemony and buttery is how I would describe this delicious bread. It has the taste and texture of a pound cake but with a lovely sugary lemon glaze. more For this muffin recipe the blueberries are suspended in a cake-like batter and the finishing touch is a sprinkling of streusel. more

Lemon Cookies

Lemon Ginger Scones

Lemon Cranberry Pound Cake

These Lemon Cookies have a buttery sweet lemon flavor and a crisp texture. Excellent when drizzled with a lemon glaze. more Using buttermilk, instead of heavy cream, makes a lighter, more bread-like scone which is the perfect backdrop for the crystallized ginger and lemon zest. more This recipe uses dried cranberries, which are cranberries that have most of their moisture removed (up to 80%) through drying, either by machine or by the sun. more


Strawberry & Lemon Curd Trifle

Lemon Curd Tart

Waverley Root in 'Food' tells of the Roman belief that eating a lemon is the antidote for all poisons. more This Strawberry and Lemon Curd Trifle consists of a layer of buttery pound cake, followed by a layer of strawberry sauce and fresh strawberries, then a layer of tangy and smooth lemon curd, that is tempered by a layer of softly whipped cream. more Lemon Curd Tart is a delicious combination of a sweet and crisp pastry crust and a tangy lemon curd. more

Lemon Poppy Seed Muffins

Lemon Sponge Pudding

Lemon Cupcakes
These Poppy Seed Muffins have a texture and flavor that is quite similar to a pound cake. To give them a little extra flavor and texture, I have added the zest of a lemon and some crunchy poppy seeds. more The top layer is a light and airy sponge cake and underneath the cake is a deliciously tangy lemon sauce. more These Lemon Cupcakes have a surprise inside, a small pocket of lemon curd. Its tangy sweetness goes so well with the vanilla flavored cupcake and the lemon flavored whipped cream frosting. more
Oatmeal Lemon Bars Lemon Sherbet Lemon Frosted Pound Cake
This delicious Lemon Bar combines a tangy sweet lemon filling with a top and bottom crust that contains rolled oats, coconut and nuts. more Lemon Sherbet has a tangy lemon flavor and creamy texture which comes from using equal amounts of lemon juice, heavy whipping cream, and milk. more The constrast of a buttery sweet lemon pound cake covered with a tangy lemon glaze is irresistible. more
Lemon Meringue Tart Lemon Shortbread Bars Lemon Streusel Cake
Lemon Meringue Tart is a delicious combination of a sweet pastry crust, lemon curd filling, and airy meringue. more Lemon Shortbread Bars combine a buttery crisp shortbread crust with a deliciously tart and tangy lemon filling. Instantly recognizable by their liberal coating of powdered sugar. more A moist and flavorful yogurt cake that is topped with a layer of tangy sweet lemon curd and a crunchy pecan streusel. more

When you think about it, lemons are the perfect fruit. Always available, reasonably priced, consistent quality, long lasting, good looking, outside as valuable as inside, enhances the ingredients it comes in contact with, and is just as useful in cooking as it is in baking. And if that weren't enough, its virtues within the household are many. Margaret Visser in 'Much Depends on Dinner' tells how it is used as a bleach, a cleaner for wood furniture and silver, a remedy for sore throats, upset stomachs, asthma, and even rheumatism. 

Women as far back as Louis XIV's court used to eat lemons to freshen their breath and redden their lips.  Waverley Root in 'Food' tells of the Roman belief that eating a lemon is the antidote for all poisons. He tells the story of how two criminals were said to have been thrown to venomous snakes but how the one criminal who had eaten a lemon beforehand survived the snake bites.

Long before we knew that lemons contained Vitamin C, sailors ate them on long sea voyages to prevent scurvy. Christopher Columbus carried lemon seeds on his travels to the New World and planted them when he stopped in Haiti. The Portuguese are credited with bringing the lemon to Brazil (about 1540) and the Spaniards for bringing it to Florida (about 1565).  By the 1730s Spanish Friars had started to grow lemons in California and by the 1850s cultivation in California was widespread. In fact, California has such perfect growing conditions that it now produces most of the lemons sold in North America.

Unlike apples and oranges, lemons are almost never labeled by variety. There are, in fact, two popular commercial types; the Eureka and the Lisbon. Producers probably don't bother labeling the varieties because they are so similar in size, color, and acidity. The beauty of the lemon is that its outer skin (rind) is just as valuable as its juice. The skin contains the lemon's oils and perfumes and even before we had graters, Elizabeth David's in "An Omelette and a Glass of Wine" said that "one of the best lemon graters is lump sugar, although Hannah Glasse (The Art of Cookery Made Plain and Easy, 1747) directed her readers to grate lemon skins with a piece of broken glass". When buying lemons always keep in mind when you want the lemon's zest to look for lemons that have a rough thick outer skin. These lemons have lots of zest that is easier to remove than it is with thin skinned lemons. 

No matter the time of year lemon desserts are always welcome. They are just as refreshing in the heat of summer as they are after a heavy winter's meal. Here are a few of my favorite lemon desserts.


David, Elizabeth. An Omelette and a Glass of Wine. New York: Elisabeth Sifton Books Viking, Viking Penguin Inc. First American Edition 1985.

Davidson, Alan and Knox, Charlotte. Fruit. New York: Simon & Schuster, 1991.

Davidson, Alan. The Oxford Companion to Food. Oxford: Oxford University Press, 1999.

Harrison, S.G., Masefield, G.B., and Wallis, M. The Oxford Book of Food Plants. London: Oxford University Press, 1969.

Kiple, Kenneth F. and Ornelas, Kriemhild Cone?/font>, The Cambridge World History of Food. Cambridge, Cambridge University Press, 2000.

Mariani, John F. The Dictionary of American Food & Drink, New Haven and New York: Ticknor & Fields, 1983.

Root, Waverley, Food. New York: A Fireside Book, 1980.

Visser, Margaret, Much Depends on Dinner. New York: Grove Press, 1986.

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