When life gives you lemons…make a dessert board!
Summertime calls for treats that are bright, tangy, and full of flavor.
This Lemon Dessert Board is a delightful way to enjoy an assortment of purchased and homemade lemon desserts.
In the summer, I love to have lemon decor in my kitchen and to use citrus scented wax melts throughout my home. I love to drink lemonade, and make lemon desserts. I even clean with citrus scented cleaners.
One day, while shopping at Home Goods, I saw a variety of lemon treats. I had to buy them all. My mind started thinking of a way to share all of these treat, so that I would not eat them all by myself.
The next week one of my daughters invited the ladies in our family over for a visit one evening, so I had the perfect opportunity to share my Lemon Dessert Board.
I found these treats at Home Goods.
LEMON WAFERS, LEMON CREAM COOKIES,
LEMON CREME YOGURT COVERED PRETZELS,
LEMON SORBET ALMONDS.
I baked my DECORATED SUGAR COOKIE recipe and added 1 teaspoon of lemon extract for a teaspoon of the vanilla, cut them out with a lemon shaped cookie cutter, and iced them.
I added 1 teaspoon of fresh lemon juice, and a touch of yellow coloring paste in the icing.
The other homemade desserts I added were
Lemon Cream Cheese Cake Bars, Lemon Curd,
Stamped Shortbread Cookies with Lemon Curd Filling
Mini Citrus Bundt Cake with Lemon Curd, Raspberry Sauce.
Layered Lemon Pudding Cups (Recipe included in this post)
How To Make a Lemon Dessert Board
- Create a list of the foods you would like on your board.
- Select the board or platter you want to use. You can use trays, wooden cutting boards of any shape, or even baking sheets. I purchase these at Sam’s Club. They work great when transporting a food board.
- You will also need to gather any small bowls you will be using on the board to put foods in. They can be glass, plastic, or even cupcake liners. I love to use pretty cupcake liners for dry food items.
- Purchase any lemon treats that are available to you.
- Bake the desserts that you will be serving ahead of time. I baked my cake bars and the cookies a week in advance and put in the freezer. I decorated the cookies when I thawed them.
- Arrange the foods on the board. Place the larger foods on the board first. Fill in the spaces with the small bowls and smaller foods. Feel free to rearrange the foods if they don’t look appealing to you.
Add garnishes if desired, such as fresh mint leaves, lemon slices, fresh berries, or edible flowers. - Serve with coordinating plates, napkins, and silverware.
Why You Will Love This Lemon Dessert Board
- First of all, everything is so delicious.
- You can create the board to serve any size crowd that you need.
- It is easy to create by using a mixture of purchased and homemade items. (or even all purchased)
- Lemons make people feel cheerful and think of summer.
- It is easy to transport.
- This is perfect to serve at a bridal or baby shower, a summer luncheon, poolside, a tea party, or just friends getting together.
Helpful Tips and Frequently Asked Questions
- Use foods with different textures, and try to balance sweet and tart.
- Bake any of the homemade treats ahead of time that you can.
- When zesting fresh lemons, be careful not to get the white part under the peel. It may taste a little bitter.
- Keep the cold desserts on ice or make sure they are served cold.
What flavors go well with lemon desserts?
Fresh berries or sauces made from the berries are excellent. Mint, and even basil, goes well with lemon.
Do I need to wash the lemons before using them?
YES, Wash under cold water and dry them before zesting the lemon. They can have dirt, debris, or bacteria on them from handling.
Some lemons are “waxed” which is added to the outside to protect them during transportation. To remove this, run under hot water or set them in a bowl of boiled water for 5 minutes. Rub this off with a vegetable brush and then wash under cold water and dry. I am careful NOT to buy the waxed ones.
Layered Lemon Pudding Cups
LAYERED LEMON PUDDING CUPS
Ingredients
- CRUST LAYER
- 1 1/2 sticks butter softened
- 1 1/2 cups all-purpose flour
- 1 cup pecans chopped
- 2 Tablespoons sugar
- CREAM CHEESE LAYER
- 8 oz cream cheese softened
- 1 cup confectioner sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping (thawed) (Cool-Whip) from a frozen 8oz container
- PUDDING LAYER
- 2 (3.4oz) boxes instant lemon pudding
- 3 cups whole milk
- TOPPING
- whipped topping (thawed) (from remaining 8oz container)
Instructions
- Preheat oven 350 degrees F.
- Place the butter, flour, sugar, and pecans in a large mixing bowl. Combine ingredients well, using a fork or pastry cutter. Press into the bottom of a 9x13 inch baking dish. Bake for 15 minutes. Remove from oven and spoon the crust evenly between small serving cups. Fill the crust about 1 inch up the container. Set cups aside to cool. (my cups were 6oz each)
- In a large mixing bowl, using an electric mixer, beat together the cream cheese, confectioner sugar, and vanilla until combined. Gently fold in the 1 cup of whipped topping. Divide this evenly between the dessert cups. I dropped it in by using a teaspoon and gently spreading it with a very small spoon. Place in refrigerator for about 15-20 minutes.
- In a large size mixing bowl, beat together the pudding and milk for about 5 minutes, until starts to thicken. Spread evenly over the cream cheese layer. Refrigerate until ready to serve.
- Add a dollop of whipped topping on each cup just prior to serving. May place in a pastry bag with a large star tip for extra touch.
Notes
- Allow the crust layer to cool completely before spreading the cream cheese layer. This will keep the crust from mixing into the cream cheese.
- The cream cheese layer will spread easier if cream cheese is at room temperature.
- Cover the dessert glasses with Cling Wrap and keep in the refrigerator for 2-3 days total.
- Add the topping just prior to serving.
This post was shared on Sweet Little Bluebird Weekend Potluck.
Hope you enjoy a cheerful lemon treat with friends and family this summer.
