If the spring flower shoots popping through the ground aren’t a clear sign that spring has sprung, the calendar can verify it. The word spring makes me happy and if I had to give it a color it would be yellow like the sun. As for food, lemon comes to mind immediately. The flavor is bright, tart and refreshing and enhances so many dishes, desserts among them.

If the sweet tartness of lemon desserts appeals to you like it does to me, I’ve got a few great recipes, varied in difficulty but all amazing.

Easy Lemon Pudding Cake magically bakes into layers of moist cake on the top and a lovely pudding-like sauce on the bottom. It’s delicious served warm with a scoop of ice cream or a dollop of whipped cream.

Lovely Lemon Cheesecake is a delicious choice for a special occasion. Easter sounds good. And great for snacking or a spring tea party, Lemon Meltaway cookies with their delicate lemon flavor and sweet fluffy icing, will become a favorite.

Spring has sprung so enjoy some lemon sunshine!

Lemon Pudding Cake

2 eggs, separated

1 tsp. grated lemon peel

1/4 cup lemon juice

2/3 cup milk

1 cup sugar

1/2 cup all-purpose flour

1/4 tsp. salt

Directions: Beat egg whites until stiff peaks form; set aside. Beat egg yolks. Blend in lemon peel, juice and milk. Add sugar, flour and salt. Beat until smooth. Fold mixture into whites. Pour into ungreased 1-quart casserole. Place the casserole in pan of very hot water (1 inch deep.)

Bake in preheated 350-degree F oven 45 to 50 minutes. Serve warm or cool and, if desired, with whipped cream. Serves 6.

Lemon Cheesecake

Crust:

1 1/2 cups all-purpose flour

2/3 cup sugar

1/2 cup butter, softened

2 large eggs

1 T. milk

1 tsp. vanilla

1 tsp. baking powder

1/2 tsp. salt

Filling:

2 (8-ounce) packages cream cheese, softened

1 1/3 cups sugar

2 eggs

1 cup sour cream

1 tsp. vanilla

Zest of 1 lemon, divided (2/3 for filling and 1/3 for topping)

Topping:

1 cup sour cream

1/4 cup sugar

Lemon zest

Fresh lemon slices for garnish

Directions: For crust, combine flour, butter, 2 eggs, milk, 1 teaspoon vanilla, baking powder and salt in large bowl. Mix well. Press evenly into bottom and partially up sides of lightly greased 9-inch round springform pan. Set aside.

For filling, beat cream cheese with 11/3 cups sugar with electric mixer till smooth. Beat in 2 eggs, one at a time, beating slightly after each addition. Stir in 1 cup sour cream, 1 teaspoon vanilla and 2/3 of the lemon zest. Pour filling into crust and bake in preheated 325-degree F. oven 1 hour. Turn off oven: leave pan in oven 15 minutes.

For topping, mix together 1 cup sour cream, 1/4 cup sugar and 1/3 of the lemon zest until smooth. Spread topping over filling. Reset oven to 325-degrees F. Bake cheesecake for 15 more minutes. Cool on wire rack 1 hour. Cover and chill 8 hours. Serves 12.

Lemon Meltaway Cookies

Cookies:

1 1/4 cups all-purpose flour

1/2 cup cornstarch

1/3 cup powdered sugar

3/4 cup butter, softened

1 T. fresh lemon juice

1 tsp. lemon peel

Icing:

3/4 cup powdered sugar

1/4 cup butter, softened

1 tsp. lemon juice

1 tsp. lemon zest

Directions: For cookies, in large mixing bowl, combine all ingredients. Beat on low speed, scraping bowl often, till well mixed, 2 to 3 minutes. Shape dough into two 8×1-inch rolls. Wrap in waxed paper. Refrigerate till firm, 1 to 2 hours.

Preheat oven to 350-degrees F. Cut rolls into 1/4-inch slices and place 2 inches apart on ungreased cookie sheets. Bake 8 to 12 minutes, or till set. (These cookies will not brown.) Remove immediately. Cool completely on wire racks.

For icing, in small mixer bowl, combine all icing ingredients. Beat on medium speed, scraping bowl often, till light and fluffy, 1 to 2 minutes. Spread on cooled cookies. Garnish with additional lemon zest, if desired. Makes about 4 dozen cookies.