9 perfect lemon desserts to make for Easter

Bright, sweet and tart lemons will make any Easter table shine and these easy recipes can be enjoyed as a delightful seasonal treat anytime this spring.

The first step to any great recipe is fresh ingredients, so "Good Morning America" asked Sprouts Farmers Market for expert advice to pick the best lemons possible.

"When shopping for lemons to use in dessert recipes, look for a deep yellow color, which means the lemon is ripe. If a lemon is heavy and has a little bit of give when you squeeze it lightly, that means they’re the juiciest of the bunch and will be easier to juice when you use them in baking," an expert from Sprouts told "GMA."

Lisbon Lemons are most common at grocery stores, but other grocers and farmers markets also carry Meyer Lemons, which are smaller and more orange in color and have a slightly sweeter taste.

Plus, there are naturally seedless lemons now sold at national retailers -- and are Non-GMO Project Verified -- that will make everything from squeezing to slicing totally stress and seed free for home cooks and pastry chefs alike. It also avoids any seeds from seeping into icing or batters and turning the treats bitter.

Check out a few festive lemon-filled desserts and sweets to make at home below.

Citrus Puff Pastry Bunny Ears

In celebration of Easter and citrus season, Sprouts Farmers Market and chef Claudia Sandoval, who is also the judge of Food Network’s Easter Basket Challenge, created these naturally indulgent, family-friendly treats packed with zesty lemon.

Makes: 8 Servings

Ingredients
For the Bunny Ears:
1 sheet puff pastry (thawed if frozen)
1/2 cup granulated sugar
1 tablespoon lemon juice
1/4 teaspoon lemon zest (one lemon)
Yellow food coloring (optional)
For Candied Lemon:1 Lemon
2 cups water
2 cups granulated sugar, +1/2 cup for finish
For Decorating:
2 cups of white chocolate
1/4 cup sanding sugar
Candied Lemon Slices (recipe below)

Directions
Preheat Oven to 375 degrees.
To Candy Lemon Slices: In a saucepan on medium-low heat, melt sugar into the water. Slice lemon into 4 even round slices and then cut in half crosswise to create 8 half-moons. Boil in simple syrup for 6-10 minutes or until white pith in lemon becomes translucent. Using a slotted spoon, strain from simple syrup and toss in remaining granulated sugar. Place on parchment or wax paper and allow to cool overnight.
To Prepare Puff Pastry: In a bowl, mix granulated sugar, lemon juice, lemon zest and food coloring until obtaining an aromatic sugar mixture.
On a floured surface, unfold puff pastry with the rectangle horizontal. Sprinkle with sugar mixture evenly. Begin by folding the left side about ¼ of the way in. Then fold again another ¼ of the way to almost reach the center. Repeat on the other side. Fold one side over the other and rotate until horizontal again. Slice into 8 even slices.
On a parchment-lined cookie sheet, place cut side up and separate down the middle to create a small “V” shape. Bake for 8-12 minutes or until golden brown.
To Decorate: Melt white chocolate in a microwave-safe bowl in 30-second increments. Dip Bunny Ears to preference and decorate with sanding sugars and candied lemon slices. Enjoy!

Lemon Curd Coconut Macaroon Nests

Ingredients
5 cups organic shredded coconut
1 14 ounce can organic sweetened condensed milk
1/2 teaspoon lemon zest (one lemon)
1/4 cup Wholesome organic powdered Sugar
2 egg whites (60g)
Small pinch of salt
For Lemon Curd:
1/3 cup lemon juice
1/3 cup granulated sugar
2 large eggs, room temperature
1 teaspoon lemon zest (one lemon)
1/4 cup butter, room temperature
Decorations
1/4 cup Jordan almonds
1/2 cup lemon curd (recipe below)

Directions
Preheat oven to 375 degrees.
To Make Lemon Curd: In a saucepan on super low heat, add all ingredients and whisk vigorously until well combined. Cook on low heat, whisking continuously and until curd thickens and can hold the shape of the whisks in the curd. Strain thru a fine mesh sieve to remove any curdling. Cool and store in the refrigerator until ready to use.
To Prepare Macaroons: In a bowl, combine coconut, sweetened condensed milk, lemon zest, powdered sugar and salt.
In a separate bowl, beat egg whites until stiff peaks. Fold into the coconut mixture, keeping as much of egg white fluff as possible. Scoop 3 oz. ice cream scoops onto a parchment-lined cookie sheet. Create a small nest like compression at the center of each scoop with a spoon. Bake for 8-10 minutes or until lightly golden brown. Cool completely.
To Decorate: Scoop lemon curd into the center of macaroon nests and decorate with Jordan Almonds from the bulk foods section. Enjoy!

Above two recipes reprinted courtesy of Chef Claudia Sandoval and Sprouts Farmers Market.

Lemon Maple Upside-Down Cake

Ingredients
Caramelized Lemon Maple Topping:
2 Wonderful Seedless Lemons
1 Wonderful Seedless Lemon, juiced
1/4 cup butter
1/2 cup light brown sugar
2 tablespoons maple syrup

Cake:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup sour cream (or plain Greek yogurt)
1/2 cup milk
3/4 cup unsalted butter, softened
1 1/4 cup sugar
1 vanilla bean, scraped (or 1 teaspoon vanilla extract)
2 large eggs

Directions
Preheat oven to 325 degrees.Grease an 8" or 9" springform cake pan, and place a parchment round at the bottom.
Cut 2 Wonderful Seedless Lemons into one quarter inch wheels.
Place lemon wheels in a pot with enough water to cover them. Bring to a boil and drain. Allow to cool.
Juice the remaining Wonderful Seedless Lemon and combine with butter, light brown sugar, and maple syrup in a saucepan. On medium heat, caramelize until dark golden brown. Do not stir too often or the sugar will crystallize. This will take about 8 to 10 minutes.
Pour caramel into the bottom of the cake pan, and arrange lemon slices in a pattern on top of the caramel. Set aside.
In a bowl, sift together flour, baking powder, and salt.
In another bowl, whisk the sour cream and milk together until smooth.
In a large mixing bowl, beat butter and sugar until fluffy, then add the vanilla and eggs.
Add half the dry ingredients to the large bowl until incorporated. Add half of the sour cream mixture until incorporated.
Mix the remaining dry ingredients, and the remaining sour cream mixture, until incorporated.
Pour the batter over the caramel topping in the pan.
Bake for 50 to 60 minutes until the center is done and the top is golden brown. Allow to cool for 15 minutes.
Place a large plate on top of the cake and turn upside down. Carefully remove the pan and parchment paper. Allow the cake to cool before slicing and serving.

This recipe was created by The Culinary Institute of America as an industry service to Wonderful Citrus.

Homemade Lemon Curd

Ingredients
3 Wonderful Seedless Lemons, zested and juiced
2 large eggs
4 egg yolks
1/2 cup sugar
1/4 teaspoon kosher salt
2 tablespoons unsalted butter

Directions
In a small saucepan, bring the Wonderful Seedless Lemon juice and zest to a boil, then strain and set aside to cool.
Combine eggs, yolks, sugar, and salt in a bowl and whisk until smooth.
Add the strained lemon juice to the mixture, then place the bowl over a simmering double boiler on medium heat.
Stir constantly with a spatula or wooden spoon to prevent bubbles, and cook until mixture is thick (coats spoon), about 10 to 12 minutes.
Stir in the butter until incorporated.
Chill over an ice bath, stirring constantly, then transfer to an airtight container and refrigerate up to 1 week.
Note: Lemon curd is delicious served with lemon scones or as a lemon tart filling.

This recipe was created by The Culinary Institute of America as an industry service to Wonderful Citrus..

Lemon and Pomegranate Tart

Serves: 6

Ingredients
Crust: (optionally, use store bought crust)
8-oz (about 2½ cups) very finely crushed vanilla cookie crumbs
3 tablespoons sugar
1/3 cup coconut oil, melted
Mint for garnish, if desired

Filling:
1 cup fresh pomegranate arils
1 1/2 cups sugar
1/4 cup cornstarch
4 large eggs
4 large egg yolks (whites discarded)
1 cup fresh squeezed lemon juice
1/3 cup plain yogurt

Directions

Heat oven to 375 degrees. Blend together cookie crumbs, sugar and coconut oil in a bowl or in a food processor. The mixture will make about 3 cups of crumbs. Press about a half cup of crust mixture into each of six 4-inch tart pans with removable bottoms.
Place the tart pans on a baking sheet and bake for 10 minutes until fragrant and cooked. Remove from oven and cool.
In a medium saucepan, combine sugar, cornstarch, eggs and egg yolks.
Whisk together until very smooth. Then place pan over medium heat and whisk in the lemon juice and yogurt.
Whisking constantly, cook lemon filling until it begins to bubble. Stir 30 seconds more over the heat, then remove from the burner. Continue to whisk off the heat for another minute.
Spoon about 1/2 cup of filling into each crust and smooth the top, then place plastic wrap over the top and chill until completely cool, about 2 hours. Top with pomegranate arils and garnish with mint, if desired, to serve.

Lemon Yogurt Poppyseed Pound Cake

Ingredients
1 tablespoon Wonderful Seedless Lemon zest
1/4 cup Wonderful Seedless Lemon juice
1 cup plain 2% Greek yogurt
3 large eggs
1 teaspoon vanilla extract
1/2 cup avocado oil
1 cup granulated sugar
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons poppyseeds

Glaze:
3/4 cup confectioners’ sugar
5 teaspoons Wonderful Seedless Lemon juice
Wonderful Seedless Lemon slices, for garnish

Directions
Heat oven to 350 degrees. Spray a 9"x5" loaf pan with cooking spray and line with parchment, leaving parchment to hang over two sides. Spray parchment and set aside.
In a large bowl, whisk together the lemon zest, lemon juice, yogurt, eggs, vanilla, oil, and sugar until the mixture is smooth.
In a separate bowl, whisk together the flour, baking powder, salt, and poppy seeds. Stir dry mixture into wet ingredients and mix until combined.
Transfer the mixture to the loaf pan and bake until the center springs back when touched and the loaf is a deep golden brown around the edges, about 50 to 55 minutes.
Let cake cool in pan for 15 minutes, then use the parchment edges to lift it out of the pan to a wire rack. Cool completely.
For the glaze, whisk together the confectioners’ sugar and lemon juice. Spoon over loaf and garnish with thinly sliced Wonderful Seedless Lemons.

Lemon-Raspberry Buckle

Amy Traverso shared her recipe for the crisp/cake hybrid that bursts with lemon and raspberry.

Ingredients
For the Cake
8 tablespoons salted butter, softened
3/4 cup granulated sugar
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons kosher or sea salt
1 cup buttermilk
1 large egg, at room temperature
Zest of 1 lemon
2 1/2 cups fresh or frozen raspberries (if frozen, do not thaw)
For the Topping
1/2 cup firmly packed light brown sugar
1/3 cup all-purpose flour
1/2 cup finely chopped pecans (optional)
1 teaspoon ground cinnamon
3 tablespoons cold salted butter, cut into small cubes, plus more for greasing pan

Directions
Preheat the oven to 350 degrees and set a rack to the middle position. Grease a 9-by-13-inch baking pan (or equivalent).
In a small bowl, use a fork to stir together the brown sugar, flour, pecans (if using) and cinnamon. Scatter the cold butter all over and use a pastry cutter or fork to work in until the mixture looks like wet sand and the largest pieces are pea-size. Refrigerate until ready to use.
Using a standing or handheld mixer with a whisk attachment, cream together the butter and sugar in a large bowl until the mixture is fluffy and has a very pale texture, about 4 minutes. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. In a third bowl, whisk together the buttermilk and egg. Add one third of the flour mixture to the butter mixture. Mix briefly, then add half the buttermilk-egg blend and mix again. Repeat, adding another third of the flour mixture and the remaining buttermilk-egg mixture, then finish with the remaining third of the flour mixture and stir just until combined. Stir in the lemon zest.
Spread the batter evenly into the baking pan (it will be quite thick). Sprinkle the raspberries over the batter. Sprinkle the crumble topping overall.
Bake until the top is golden and the sides are just beginning to pull away from the pan and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool on a rack for 30 minutes, then serve warm from the pan.

Lemon-Rhubarb Bars

This twist on an easy, classic lemon dessert gives this treat a beautiful blush color.

Ingredients
For the shortbread crust
2 sticks (1/2 pound) unsalted butter, softened, plus more for greasing pan
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon kosher salt
For the filling
3/4 pound (6–10 stalks, depending on size) red rhubarb, chopped
1/2 cup water
1/3 cup plus 2/3 cup granulated sugar
2 tablespoons fresh lemon juice
1/2 teaspoon freshly grated lemon zest
2 large eggs, plus 2 egg yolks
1/3 cup all-purpose flour
Powdered sugar, for dusting

Directions

Preheat your oven to 350 degrees and set a rack to the middle position. Grease the bottom of a 9-by-13-inch baking pan, then line with a piece of parchment paper that’s long enough to drape over the sides of the pan.
In a large bowl, use a handheld or stand mixer on low speed to combine the butter, flour, sugar and salt until they come together as a dough. Press this evenly into the bottom of the baking pan, then bake until it’s just beginning to turn golden, 15 to 20 minutes.
In a 3- or 4-quart pot, combine the chopped rhubarb with the water and 1/3 cup sugar. Set over medium-high heat, cover and simmer, stirring occasionally, until the rhubarb is completely broken down, 8 to 10 minutes. Remove from heat and let sit for 5 minutes. Use an immersion or standing blender to completely purée the rhubarb, then add the remaining 2/3 cup sugar, lemon juice and lemon zest. Stir and set aside.
In a large bowl, whisk together the eggs and yolks. Once the rhubarb purée is cool enough to touch, add it to the eggs and whisk to combine, then stir in the flour until smooth.
Pour the topping over the shortbread crust and bake until it’s set and barely beginning to turn golden at the edges, 20 to 25 minutes. Remove from the oven and let cool at room temperature for 30 minutes, then chill, uncovered, for at least 3 hours.
Run a knife along the edge of the pan to loosen the slab, then lift it out in one piece and cut into equal squares. Just before serving, dust with powdered sugar.

Lemon Blueberry Cream Cheese Coffee Cake

Total time: 1 hour, 20 minutes

Ingredients
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs (room temperature)
2 teaspoons vanilla extract
1 cup butter milk or sour cream
1 tablespoon lemon zest
2 cups blueberries, fresh or frozen (reserve 1 cup for cream cheese layer)
For Cream Cheese Layer:
1/4 cup powdered sugar
8 ounces cream cheese (softened)
1 large egg at room temp
1 teaspoon vanilla
Crumb Topping
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 cup all-purpose flour
3 tablespoons cold butter, cut into chunks
Icing
1 cup powdered sugar
1-2 tablespoons lemon juice

Directions

Preheat oven to 350 degrees. Spray a 9-inch springform pan with non-stick cooking spray.
Prepare crumb topping and set aside.
In a small bowl, whisk together flour, baking powder and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one a time, scraping down the butter and eggs as need be; add vanilla. Mix in lemon zest. Add milk. Add flour mixture and mix until just combined. Stir in 1 cup of blueberries.
Spread 1/2 the batter evenly into prepared pan. Add cream cheese layer. Add the remaining batter and sprinkle with crumb topping.
Bake at 350 degrees for 55 to 60 minutes or until a toothpick inserted into the center comes out clean.
Cool 10 minutes, then run a knife around the edge and remove ring. Drizzle icing on cake. Cake can be eaten warm or cooled completely at room temperature.
For Cream Cheese Layer: In a stand mixer with the whisk attached add egg add cream cheese; mix until combined. While the mixer is on low, add powdered sugar to cream cheese mixture slowly until fluffy about 2 minutes or so. Add vanilla extract and mix until combined. Add blueberries and then set aside.For the crumb topping: In a small bowl, with a fork, mix together sugar and flour. Add butter and mix until mixture forms a coarse, pea-like consistency.
For the icing: Whisk together powdered sugar and lemon juice to create a thin glaze.

Editor's note: An earlier version of this story was first published on April 12, 2022.