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"Mix this up in the morning before you leave for work. When you get home in the evening, take it from the freezer and let it thaw slightly while you change clothes or start dinner. Especially refreshing on hot summer evenings."

Ingredients: crushed pineapple, dry red wine...

"If you like cheesecake and lemon pie, then this is the recipe for you! I have always gotten raves whenever I have served this, most recently at Easter. Originally from a 1995 Bon Apetite magazine.Prep time does not include overnight chill time. The cheesecake and lemon curd can be made the day before you plan to serve it. Refrigerate both and add topping..."

Ingredients: cream cheese, eggs...

"This crisp and buttery cookie is topped with a lemon glaze and is delicious with a mixed fruit salad, melon, or with my Sour Lemon Sorbet. Originally from an April 1884 issue of Bon Appetit magazine that featured light and refreshing lemon desserts. Start these the morning you plan to serve them; refrigeration time is not included in prep time."

Ingredients: almond meal, egg yolks, eggs...

"This recipe takes Grandma's lemon meringue pie one step further by dressing it up in a fluted tart pan and piping the meringue over the top in a pretty pattern.It's a sophisticated update of a classic! Originally from an April 1984 issue of Bon Apetit that featured Light and Refreshing Lemon Desserts.Refrigeration time not included in prep..."

Ingredients: egg whites, egg yolks, eggs...

"This recipe comes from the March/April issue of "Tastes of Italia". Serve it with some fresh raspberries mixed with a little Chambord if you like."

Ingredients: cornstarch, egg yolks...

"These delectable little souffles have a tart lemon curd-like layer sandwiched between layers of fluffy lemon souffle. This can also be made in a 32 oz. souffle dish. The recipe is from an April 1984 issue of Bon Appetit.Refrigerating and freezing times are not included in prep time."

Ingredients: egg yolks, fresh lemon juice...

"Another great recipe from Mary Nell Reck. This was published in the Houston Post in the late 1980's. This mousse cake consists of a delicious lemon mousse poured over a fudgy moist chocolate brownie crust The lemon mousse cake can be further enhanced by either a cream anglaise or a raspberry sauce. Totally company worthy, as are all of Mary Nell's..."

Ingredients: egg yolks, lemon juice...

"The meltingly smooth and creamy "crust" contains an airy souffle-like filling. Rich, yet light, this dessert is perfect after a substantial meal. Nice with crisp ginger or butter cookies. Originally from a June 1979 issue of Bon Apetit. Freezing time is not included in prep time."

Ingredients: cream of tartar, egg whites...

"These lemon muffins are doubly delicious: lemon muffins topped with a tangy lemon glaze. The recipe is from "Sweet and Savory Muffins" from a November 1985 issue of Bon Appetit magazine."

Ingredients: eggs, fresh lemon juice...

"This is a very refreshing sorbet, perfect as the light ending for a summertime meal along with crisp sugar cookies. For a cute presentation, serve this in the scooped out shells of lemon halves, trimmed at the bottom to sit upright, and topped with a few lemon rind curls. Prep time does not include freezing time."

Ingredients: mineral water, egg whites...

"This is a delicious and refreshing dessert, especially good in the summer.You may use any type of berries with this, but my personal favorites are raspberries and blueberries. From an April 1984 issue of Bon Appetit that featured Light and Refreshing Lemon Desserts."

Ingredients: egg yolks, eggs, berries...

"This tart combines the tangy lushness of a lemon filling topped with fresh red raspberries, perfect for a summery dessert. Originally from an August 1983 issue of Bon Apetit featuring Beautiful Berry Desserts."

Ingredients: cognac, egg yolks...

"This bundt cake can be sliced for breakfast, as a snack with milk, coffee or tea in the afternoon, or dressed up with some mixed berries and whipped cream for dessert. The recipe is from the food section of The Denver Post."

Ingredients: confectioners' sugar, eggs...

"This lemon chess tart uses the cookie dough crust from my Lemon Sables recipe.
The crisp, buttery crust and the tart filling make a wonderful combination! From an April 1984 issue of Bon Appetit that featured Light and Refreshing Lemon Desserts.Serve this with a dollop of whipped cream and fresh strawberries or raspberries.A doily laid on top of..."

Ingredients: almond meal, eggs...