Citrus fruits play the starring role in so many desserts because they provide the perfect balance of sweet and sour. These citrus dessert recipes turn the bright flavors of oranges, lemons, and tangerines into a true citrus experience. Enjoy our favorite recipes for a delicious dessert, brighten your winter days and find out why you'll love sweet citrus all year round.
Prepare lemon dessert – quick yogurt and lemon pudding
This quick yogurt and lemon pudding is made in just 5 minutes and with just 3 ingredients - an easy, everyday dessert packed with protein and calcium.
Ingredients for 9 servings:
- 1 kg of low-fat Greek yogurt
- 400 ml sweetened condensed milk
- 1 large lemon
Preparation:
- Wash the lemon, then remove the lemon peel with a zester or grater and set aside.
- Squeeze the juice from the lemon.
- In a large mixing bowl, thoroughly stir together the lemon juice, lemon zest and sweetened condensed milk.
- Add the yogurt and stir with a whisk.
- You can eat the pudding immediately, but if you have time, let it cool in the fridge for at least half an hour to allow the pudding to thicken and the flavors to meld.
- Pour the pudding into individual bowls and garnish with fresh fruit such as berries, kiwi, grapes or oranges.
Citrus dessert recipes: delicious panna cotta with fresh oranges in a glass
Panna cotta is a silky pudding made without eggs and often topped with a sauce. Sprinkling the orange pieces with brown sugar givesa rich taste. This is one of the most delicious citrus dessert recipes!
Ingredients for 6 servings:
- 2 ½ teaspoons gelatin
- 250 ml cold milk, divided
- 3 oranges, divided
- 420g whipped cream
- 50 g granulated sugar
- 1/2 teaspoon vanilla extract
- 150g brown sugar
- 250 g Orange-Quark
For the garnishes:
- Sweetened whipped cream
- Fresh mint sprigs
Preparation:
- In a small bowl, drizzle the gelatine with 60ml milk and stir until moistened. Let stand 5 minutes (mixture will be lumpy).
- Meanwhile, use a vegetable peeler to carefully remove 3 strips of peel from 1 orange. Save the orange for another use.
- Cook the cream, granulated sugar and orange peel strips in a saucepan over medium heat for 4 minutes, stirring occasionally, until the sugar is dissolved. Remove from heat and add the gelatin mixture, stirring until dissolved. Stir in vanilla and the remaining 190 ml milk. Discard orange peel strips.
- Pour the mixture into 6 dessert glasses or wine glasses. Cover and refrigerate for 8 hours.
- Peel the remaining 2 oranges and cut them into pieces. Roll orange pieces in brown sugar. Garnish the panna cotta with the orange curd and sugared oranges as desired.
- Store leftover panna cotta in the refrigerator for up to 3 days.
Delicious recipes for citrus desserts: coconut mandarin bars as a winter dessert
These bright coconut citrus bars area wonderful additionfor your dessert buffet. With tangerine juice, cherry syrup, and a coconut crust, these cookies have the consistency of lemon bars without the sour taste. It is important that the bars are well chilled before removing from the pan, otherwise the crust will become soft and bend. You can also make the bars in advance - they can be stored in an airtight container for up to five days. Garnish with lemon wedges just before serving.
Ingredients:
- 120 g Coconut flour
- 240g flour, divided
- 150g unsweetened desiccated coconut, divided
- 600g granulated sugar, divided
- ¾ teaspoon salt, divided
- 230g butter, chilled and cut into pieces
- 6 large eggs
- 1 tablespoon cherry syrup
- 1 tablespoon grated lemon peel plus 120 ml fresh juice (from about 3 lemons)
- 2 teaspoons grated mandarin peel plus 120 ml fresh juice (from about 3 mandarins)
- Orange food coloring
- 4 citrus fruit slices, each cut into 6 wedges (for example tangerine, grapefruit or blood orange)
Preparation:
- Preheat the oven to 175 degrees. Line the bottom and sides of a 33x22 cm loaf pan with aluminum foil, leaving a 5 to 7 cm overhang on all sides. Lightly coat the foil with cooking spray.
- Pulse coconut flour, 120 g flour, 70 g desiccated coconut, 100 g sugar and ¼ teaspoon salt in a food processor until everything is well mixed. Add the butter and process in a food processor until the mixture is crumbly.
- Press the dough evenly into the bottom of the prepared loaf pan.
- Bake in the preheated oven until cookies are lightly browned, 18 to 22 minutes. Cool completely on an oven rack, about 30 minutes. Do not turn off the oven.
- Whisk eggs in a large bowl until smooth. Add the cherry syrup, lemon zest and juice, tangerine zest and juice as well as the remaining flour, 500g sugar and ½ teaspoon salt. Mix with a whisk until a smooth mixture forms. Add a small amount of orange food coloring. Stir until the batter is evenly incorporated and add more food coloring until the desired color is reached.
- Pour the mixture over the crust. Return to the oven and bake at 350 degrees F until the filling is set, 25 to 30 minutes.
- Let cool completely, about 2 hours. Cover and refrigerate until dessert is set, at least 6 hours or up to 24 hours.
- Remove from the mold using the excess foil as a handle.
- Cut the bars into 24 squares. Sprinkle the remaining shredded coconut over the bars, covering half of each bar diagonally, and top each bar with 1 citrus fruit slice.
