Enjoy the fresh flavors of spring with these delectable desserts, from a raspberry swirl cheesecake or rhubarb crisp to a triple lemon layer cake and beyond.
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Nothing is more refreshing and satisfying than this Triple Lemon Layer Cake. Three cake layers, filled with a tangy lemon curd and a lemon-coconut cream cheese icing-it's irresistible.
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This two-layer lemon meringue pie is a year-round American favorite. Take one bite and you'll know why, the tangy lemon filling topped with billowing puffs of meringue is a heavenly combination. This pie is best served on the day it is made.
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These tart jam bars will melt-in-your-mouth. The cookie layer is soft and chewy with a shortbread taste. These are best eaten after they have set for a day - but honestly, that's hard to do! For best results, use a good-quality jam. Raspberry always taste great, but you could experiment with other flavored jams, too.Continue to 5 of 8 below.
05 of 08
Sweet-tart rhubarb with this chewy, crisp topping is such a great combination. This rhubarb crisp recipe is a delicious way to enjoy this underused fruit. Rhubarb crisp is especially good served warm with ice cream.
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A classic among cookies, these tangy Lemon Bars have a tart, refreshing, and irresistible appeal. For something rich and different, try the Chocolate Lemon Bars variation - now we're talking!
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This simple pie is perfect for a warm weather dessert because it's tart, creamy, not too sweet and very refreshing! Tiny Key limes ("key" as in the Florida Keys) are sometimes available in supermarkets and specialty stores, but you will have to squeeze an awful lot of the little devils to yield enough juice. You can also use fresh squeezed lime juice here instead.
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Nothing compares to the taste of a homemade strawberry shortcake; whipped cream crowning fresh berries while their sweet juice soaks into a just baked biscuit. And the best part is, that these biscuits are easy to make. Most biscuits require cutting fat into the flour with a pastry blender or your fingers. Here, the ingredients are simply stirred together with a fork. And rather than using cutters to shape the biscuits, you need only roll our dough into a log, slice and bake. These biscuits taste best if made within 6 hours of serving.