The spring weather doesn’t lend itself to many fresh fruits in Minnesota, but I am always thinking about bright, fun colorful treats come March and April. I put together a list of spring desserts to satisfy that craving for all things light and bright after the long winter.
This bright and dreamy cake has layers of tartness from luxurious lemon curd, lemon zest, and pieces of baked lemon that nestle perfectly into the buttery rich batter. A light and easy drizzle of lemon syrup, made from baked lemon slices, makes a simple bite feel like the warm, sunny promise of a new day.Get the recipe
Crêpes make a great breakfast for a special occasion, and double as a wonderful dessert. For these, I folded lightly sweetened whipped cream into soft chèvre as the filling. I roasted strawberries in balsamic vinegar and quickly cooked the rhubarb in sugar and vanilla.Get the recipe
This crepe cake is from Simply Citrus by Marie Asselin. I had a batch of my crepes on hand and it is a bit different from Marie's. They will both be awesome in the cake, so try both! Below is my crepe recipe and the full recipe for the cake and fillings can be found at completelydelicious.com.Get the recipe
This tart is the more sophisticated cousin to the Lemon Meringue Pie. It has all the tartness of lemon, but with lime, which I just find a touch more interesting. Don't get me wrong, I am in LOVE with the lemon version, but this one just sings to me. I used a lime curd as the base of my tart, then topped it with so much meringue that it touches the sky.Get the recipe
This warm, super fudgy, chocolate cake recipe is from Chef Neal Fraser and I added a fresh strawberry salsa and lavender ice cream to it. All measurements are done by weight (even liquids), as is the way in a professional kitchen, because it makes it much easier to scale.Get the recipe