It’s true that April (and March) showers bring May flowers. And though spring appears to be taking her good old time getting here, remember that she has never broken her promise of renewed life. So, embrace the rains and add your own sunshine to a cloudy day with a luscious lemony dessert.

Whether you prefer just a kiss of lemon or a more intense flavor, there’s a dessert for you. Lemon Meringue Cupcakes, a take on my favorite pie, are perfect for a crowd. Fun to make, and even more fun to eat, the lemon-infused cakes are filled with packaged lemon curd and topped with fluffy meringue. If time is a factor, a white cake mix, with the addition of a little lemon zest, is a delicious alternative to the from-scratch cake.

Fans of dessert bars are sure to enjoy tart and sweet Lemon-Raspberry Crumb Bars made with the help of a boxed cake mix and a few other pantry staples.

If childhood memories will help brighten your day, then Lemon Sponge Pudding is the dessert for you. A recipe that’s been around a long time, it’s cake and pudding all baked into one light and lemony dessert — pure warm sunshine in a baking dish.

Lemon Meringue Cupcakes

2 1/3 cups all-purpose flour

2 1/2 tsps. baking powder

1/2 tsp. salt

1 cup butter or margarine, softened

1 1/4 cups sugar

3 eggs

2 T. grated lemon peel

1 tsp. vanilla

2/3 cup milk

1 (10 to 12-ounce) jar lemon curd

Meringue:

4 egg whites

1/4 tsp. cream of tartar

1 1/2 tsps. vanilla

2/3 cup sugar

Directions: Place paper baking cups in each of 24 regular-size muffin cups. In medium bowl, mix flour, baking powder and salt; set aside.

In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add 11/4 cups sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and 1 teaspoon vanilla. On low speed, alternately add flour mixture, about one-third at a time, and milk, about half at a time, beating just until blended. Divide batter evenly among muffin cups, filling each two-thirds full.

Bake in preheated 350-degree F oven 20 to 25 minutes or till wooden pick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans and place on cooling racks. Cool completely.

With round handled wooden spoon make deep 3/4-inch-wide indentation in center of top of each cupcake, not quite to bottom. (Wiggle end of spoon in cupcake to make opening large enough.)

Spoon lemon curd into pastry bag or into a small resealable food-storage plastic bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake and squeeze in filling.

Preheat oven to 450-degrees F. In medium bowl, beat egg whites, cream of tartar and vanilla with mixer on high speed till soft peaks form. With mixer running, gradually add 2/3 cup sugar, 1 tablespoon at a time, beating till stiff peaks form and mixture is glossy. Frost cupcakes with meringue, place on cookie sheet. Bake 2 to 3 minutes till meringue is lightly browned. Makes 24.

Lemon Sponge Pudding

1 cup sugar, divided

3 T. butter, at room temperature

3 large eggs, separated

1 tsp. vanilla extract

1 T. lemon zest

1/3 cup all-purpose flour

1/4 tsp. salt

1/3 cup fresh lemon juice

1 cup whole milk

1/8 tsp. cream of tartar

Directions: Butter six heatproof 1-cup ramekins or custard cups, or a 2-quart souffle dish. Set aside 2 tablespoons of the sugar to use when whipping egg whites.

With electric mixer cream remaining sugar and butter until light and fluffy. Add the three egg yolks, one at a time, and beat until incorporated. Beat in the vanilla and lemon zest. Add the flour and salt and beat until combined. With the mixer on low speed, gradually pour in the lemon juice and milk. Set aside while you beat the egg whites.

In a clean bowl beat the egg whites until frothy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the reserved 2 tablespoons sugar and beat until stiff peaks form. Gently fold egg whites into the batter, in three additions, mixing only until incorporated.

Carefully pour the batter into the prepared ramekins, almost to the rim or into the baking dish. Place the ramekins or souffle dish into a larger baking pan. Carefully pour in enough hot water so that the water is halfway up the sides of the ramekins.

Bake in 325-degree F. oven for 40 to 45 minutes for ramekins, 60 minutes for souffle dish, or until the sponge cakes are golden brown and a toothpick inserted into cake portion comes out clean. Remove from water bath and cool slightly before serving.

Pudding may be served warm or at room temperature. Dust tops of puddings with powdered sugar. Serve with whipped cream, if desired. Serves 6.

Lemon-Raspberry

Crumb Bars

(These beautiful bars are perfect for brunch, tea or anytime.)

1 (18-ounce) yellow or white cake mix, with or without pudding

1/2 cup butter, softened

1 large egg

1 (14-ounce) can sweetened condensed milk

1/2 cup fresh lemon juice

1/2-pint fresh raspberries

Directions: In large bowl, combine cake mix, butter and egg. Blend on low speed just until crumbly. (Do not over-mix or mixture will become sticky.) Remove 2 cups crumb mixture and set aside.

Press remainder of crumb mixture evenly onto the bottom of a greased 9×13-inch baking pan. Bake in preheated oven for 15 minutes.

While crust is baking, prepare topping. In medium bowl combine sweetened condensed milk with lemon juice. Stir until blended. (Mixture will thicken as it’s stirred.)

Arrange raspberries evenly over surface of partially baked crust. Pour lemon mixture evenly over raspberries. Sprinkle reserved crumb mixture over top. Bake in preheated 350-degree F oven for 20 minutes, or until lightly browned on top. Cool and cut into bars. Keep refrigerated.