14 Vibrant Citrus Bridal Shower Desserts That Taste Amazing

Written by Sandra P. Hays in Dessert

Summer showers, spring brunches, or an intimate bridal tea — citrus makes any bridal dessert table feel fresh, bright, and celebratory. You want desserts that look elegant on a Pinterest board and taste like sunshine. These Citrus Bridal Shower Desserts deliver lively citrus flavor, pretty presentation, and recipes you can actually pull off at home.

Inside you'll find 14 recipes that span tarts, cakes, cookies, and creams. Each Citrus Bridal Shower Desserts recipe includes clear ingredients, step-by-step instructions, and serving tips for a pretty table. You'll get options for small bites and showstopper sweets, plus make-ahead notes so you can enjoy the party too. Ready to bake, zest, and glaze? Grab your zester and let's make a bright dessert spread your guests will rave about.

1. Citrus Bridal Shower Desserts: Lemon Curd Tart with Almond Crust

This lemon curd tart pairs silky tart curd with a nutty almond crust. It’s bright, creamy, and not-too-sweet. The almond crust adds crunch and a toasty note. It’s perfect for a bridal shower where you want a classy, citrus-forward centerpiece. You'll love the smooth texture and glossy finish that pops on a dessert table.

Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 6 tbsp cold unsalted butter, cubed
  • 1 large egg yolk, room temperature
  • 1/2 tsp vanilla extract
  • 1 cup fresh lemon juice (about 4–6 lemons)
  • 1 cup granulated sugar
  • 4 large eggs, room temperature
  • 6 tbsp unsalted butter, cut into pieces
  • Zest of 2 lemons
  • Toasted sliced almonds and edible flowers for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Lightly butter a 9-inch tart pan with removable bottom.
  2. In a bowl, combine almond flour, all-purpose flour, 1/4 cup sugar, and salt.
  3. Cut in 6 tbsp cold butter with a pastry cutter until mixture resembles coarse crumbs.
  4. Stir in egg yolk and vanilla until dough holds when pressed. Press into tart pan evenly.
  5. Chill crust 30 minutes. Blind-bake with parchment and pie weights 15 minutes, remove weights, bake 5–7 minutes more until edges are lightly golden.
  6. Meanwhile, whisk 1 cup lemon juice, 1 cup sugar, zest, and 4 eggs in a saucepan over medium-low heat.
  7. Cook, stirring constantly, until mixture thickens and coats the back of a spoon, about 8–10 minutes. Do not boil.
  8. Remove from heat, whisk in 6 tbsp butter until glossy. Strain curd into a bowl.
  9. Pour curd into warm crust. Smooth top. Cool to room temperature, then chill at least 3 hours until set.
  10. Tart is done when filling is set and slightly jiggles. Garnish with toasted sliced almonds and edible flowers before serving.

How to Serve It

  • Serve the tart on a white cake stand for a refined look.
  • Garnish with thin lemon zest curls, toasted almonds, and fresh edible flowers.
  • Pair with Earl Grey tea or a dry Prosecco for balance.
  • Store covered in fridge up to 4 days.
  • Make the lemon curd up to 2 days ahead and fill the crust on the day of the shower.

2. Blood Orange Pavlova with Citrus Mascarpone

This pavlova is a light, airy dessert with a crisp shell and marshmallow center. Mascarpone adds richness while blood orange brings floral, tart sweetness. It’s celebratory and colorful, ideal for a bridal shower table. Guests will love the crunch-to-cream contrast and jewel-toned topping.

Ingredients

  • 4 large egg whites, room temperature
  • 1 cup granulated sugar
  • 1 tsp white vinegar
  • 1 tsp cornstarch
  • 1 tsp vanilla extract
  • 8 oz mascarpone, chilled
  • 1/2 cup heavy cream, cold
  • 1/4 cup powdered sugar
  • Zest and segments of 3 blood oranges
  • Pomegranate seeds for garnish
  • Fresh mint leaves for garnish

Instructions

  1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment and draw a 9-inch circle.
  2. Whip egg whites on medium speed until soft peaks form. Gradually add 1 cup sugar, beating until glossy stiff peaks.
  3. Fold in vinegar, cornstarch, and vanilla gently.
  4. Spoon meringue into the circle, creating a slight well in the center.
  5. Bake 1 hour 15 minutes until dry and set. Turn off oven and cool meringue inside oven with door ajar 1 hour.
  6. Whip mascarpone, heavy cream, and powdered sugar until smooth and slightly firm.
  7. Spoon mascarpone cream into meringue well. Top with blood orange segments, zest, and pomegranate seeds.
  8. Serve immediately so meringue stays crisp. If assembling early, keep components separate and combine within 1 hour before serving.

How to Serve It

  • Plate the pavlova on a large white platter to highlight colors.
  • Add a few extra blood orange segments and mint sprigs around the base.
  • Offer light desserts wines or citrus herbal tea as pairings.
  • Meringue is best the day it's baked; keep in airtight container up to 2 days, but assemble right before serving.
  • Use smaller pavlovas for individual servings for a charming display.

3. Orange Olive Oil Cake with Citrus Glaze

The olive oil keeps this cake moist and adds a subtle fruity depth. Fresh orange juice and zest give lively aroma and flavor. It’s elegant, easy to slice, and great for serving a crowd. You’ll love the tender crumb and glossy citrus glaze.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup plain Greek yogurt, room temperature
  • Zest of 2 oranges
  • 1/2 cup fresh orange juice
  • 1 tsp vanilla extract
  • 1 cup powdered sugar for glaze
  • 2 tbsp orange juice for glaze

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch bundt pan.
  2. Whisk flour, baking powder, baking soda, and salt in a bowl.
  3. In another bowl, beat eggs, granulated sugar, and brown sugar until pale and slightly thick.
  4. Slowly stream in olive oil while beating. Mix in yogurt, orange zest, orange juice, and vanilla.
  5. Fold dry ingredients into wet until just combined. Do not overmix.
  6. Pour batter into pan and bake 45–55 minutes, until a toothpick comes out clean and top is golden.
  7. Cool 10 minutes in pan, then invert onto a rack and cool completely.
  8. Mix 1 cup powdered sugar with 2 tbsp orange juice to make a pourable glaze. Drizzle over cooled cake.

How to Serve It

  • Slice the cake thinly and arrange on a wooden board for a rustic look.
  • Garnish with thin orange wheels and rosemary sprigs for fragrance.
  • Serve with black coffee or a citrusy sparkling wine.
  • Store tightly wrapped at room temperature up to 2 days, or refrigerate up to 5 days.
  • Make the cake a day ahead and add glaze the morning of the shower for best texture.

4. Grapefruit and Honey Panna Cotta

This panna cotta is silky with a slightly tart grapefruit finish and a floral honey sweetness. It’s delicate, pretty in individual glasses, and perfect for a bridal shower buffet. You’ll appreciate the smooth mouthfeel and pretty pastel color.

Ingredients

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/3 cup honey
  • 1/2 cup fresh grapefruit juice
  • Zest of 1 grapefruit
  • 2 1/2 tsp powdered gelatin
  • 3 tbsp cold water
  • 1 tsp vanilla extract
  • Pinch of salt
  • Segments of 1 grapefruit for topping
  • Extra honey for drizzle

Instructions

  1. Sprinkle gelatin over 3 tbsp cold water. Let bloom 5 minutes.
  2. In a saucepan, heat heavy cream, milk, honey, grapefruit zest, and salt over medium until steam rises. Do not boil.
  3. Remove from heat. Stir in bloomed gelatin until fully dissolved.
  4. Add grapefruit juice and vanilla, stir smooth.
  5. Strain mixture and pour into 6 small ramekins or glasses. Cool to room temperature.
  6. Refrigerate 4 hours or overnight until set.
  7. Top with grapefruit segments and a light drizzle of honey before serving.

How to Serve It

  • Serve panna cotta in clear glasses to show the pale pink color.
  • Garnish with thin grapefruit slices, edible flowers, or micro basil.
  • Pair with a light prosecco or chamomile tea.
  • Keep covered in fridge up to 3 days.
  • For a make-ahead option, prepare the panna cotta the day before and add toppings just before serving.

5. Citrus Bridal Shower Desserts: Key Lime Mini Pies

These key lime mini pies are tangy and sweet in perfectly portioned shells. The graham crust offers crumbly texture, and the filling is luxuriously smooth. They’re handheld, pretty, and ideal for a bridal shower with a citrus theme. Guests will love the zesty tang in each bite.

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 3 large egg yolks, room temperature
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup fresh key lime juice (or regular lime juice)
  • Zest of 2 limes
  • 1 cup heavy cream, cold
  • 2 tbsp powdered sugar
  • Lime slices for garnish
  • Optional: extra graham crumbs for topping

Instructions

  1. Preheat oven to 350°F (175°C). Grease twelve 3-inch tartlet pans.
  2. Mix graham crumbs, 1/4 cup sugar, and melted butter. Press into tart pans firmly.
  3. Bake crusts 8–10 minutes until set and slightly darker. Cool on rack.
  4. Whisk egg yolks until pale. Add sweetened condensed milk, lime juice, and zest.
  5. Pour filling into cooled crusts, filling nearly to top.
  6. Bake 8–10 minutes until centers are just set and edges look slightly puffed.
  7. Cool to room temperature, then chill 2 hours until fully set.
  8. Whip heavy cream with powdered sugar to stiff peaks. Pipe or dollop on pies before serving and garnish with lime slices.

How to Serve It

  • Serve the mini pies on a tiered tray for a sweet display.
  • Add a sprinkle of extra graham crumbs and thin lime wheels as garnish.
  • Pair with mint tea or a light mojito for an adult twist.
  • Store covered in fridge up to 3 days.
  • Make crusts a day ahead and fill the day of the event for best texture.

6. Lemon Poppy Seed Bars with Citrus Sugar

These lemon poppy seed bars are tender with a bright, tangy lemon layer and a crunchy shortbread base. The poppy seeds add a nutty crunch. They’re easy to portion and travel well, making them great for a bridal shower. You’ll notice a sunny lemon scent when they come out of the oven.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 tsp salt
  • 3/4 cup unsalted butter, cold and cubed
  • 3 large eggs, room temperature
  • 1 1/4 cups granulated sugar
  • Zest of 2 lemons
  • 1/2 cup fresh lemon juice
  • 1/4 cup poppy seeds
  • 2 tbsp cornstarch
  • 1/2 tsp baking powder
  • Powdered sugar and extra lemon zest for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment.
  2. For crust, mix flour, powdered sugar, and salt. Cut in cold butter until mixture forms coarse crumbs.
  3. Press crust into pan and bake 15–18 minutes until light golden.
  4. Whisk eggs, granulated sugar, lemon zest, lemon juice, cornstarch, baking powder, and poppy seeds until smooth.
  5. Pour over warm crust and bake 20–25 minutes until set and edges are golden.
  6. Cool to room temperature, then chill 2 hours.
  7. Dust with powdered sugar and extra lemon zest before slicing.
  8. Bars are done when filling is set and doesn't jiggle.

How to Serve It

  • Cut into neat squares and arrange on a white platter.
  • Sprinkle with citrus sugar and top with thin lemon ribbons.
  • Pair with iced tea or a citrus spritzer.
  • Store in fridge up to 4 days in an airtight container.
  • These bars freeze well; wrap individual squares for up to 1 month.

7. Lemon Ricotta Cookies with Citrus Glaze

These ricotta cookies are pillowy and slightly tangy, with a tender crumb from ricotta. The citrus glaze gives a glossy finish and added brightness. They're small, delicate, and fit a bridal shower tea service well. You’ll enjoy the soft texture and subtle lemon perfume.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 cup whole milk ricotta, drained
  • Zest of 1 lemon
  • 1 tsp vanilla extract
  • 1 cup powdered sugar
  • 2–3 tbsp fresh lemon juice for glaze

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
  2. Whisk flour, baking powder, baking soda, and salt.
  3. Cream butter and granulated sugar until light and fluffy.
  4. Beat in egg, ricotta, lemon zest, and vanilla until smooth.
  5. Fold in dry ingredients until just combined.
  6. Drop 2 tbsp mounds onto prepared sheets, flatten slightly. Space 2 inches apart.
  7. Bake 12–14 minutes until edges are lightly golden. Cookies will be soft.
  8. Cool on racks. Mix powdered sugar with lemon juice to make glaze. Drizzle over cooled cookies.
  9. Let glaze set 30 minutes before stacking.

How to Serve It

  • Stack the cookies on a tiered tray with lemon slices between layers.
  • Garnish with extra lemon zest and a few edible flowers.
  • Serve with light floral tea or a mimosa bar.
  • Store in an airtight container for up to 3 days.
  • Make dough a day ahead and bake fresh before the event for maximum freshness.

8. Yuzu Cheesecake with Shortbread Crust

Yuzu offers a floral, citrusy complexity that's different from lemon or lime. This cheesecake is rich yet bright, and the shortbread crust adds a buttery base. It’s sophisticated and perfect when you want a citrus dessert with a refined flavor profile. Guests will notice the delicate fragrance.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 3/4 cup unsalted butter, cold and cubed
  • 2 lbs (32 oz) cream cheese, room temperature
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup sour cream
  • 1/4 cup yuzu juice
  • Zest of 1 lemon
  • 2 tbsp all-purpose flour (for filling)
  • 1/4 cup yuzu marmalade or jam for glaze
  • Candied citrus peel for garnish

Instructions

  1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. Make shortbread crust: mix flour, powdered sugar, and cold butter until crumbly. Press into pan and bake 12–15 minutes until pale golden.
  3. Beat cream cheese and granulated sugar until smooth and creamy.
  4. Add eggs one at a time, mixing gently. Blend in sour cream, yuzu juice, lemon zest, and 2 tbsp flour.
  5. Pour filling over warm crust. Tap pan to release air bubbles.
  6. Bake 50–60 minutes until edges are set and center slightly wobbly.
  7. Cool on rack 1 hour, then chill 4 hours or overnight.
  8. Warm yuzu marmalade and spread thin layer over chilled cheesecake. Garnish with candied citrus peel.

How to Serve It

  • Slice with a hot, wet knife for clean pieces.
  • Serve on white plates with a small dollop of whipped cream and candied peel.
  • Pair with jasmine tea or a light dessert wine.
  • Store in fridge up to 5 days.
  • Cheesecake can be made two days ahead; add glaze just before serving.

9. Citrus Bridal Shower Desserts: Mini Citrus Olive Oil Cupcakes

These mini citrus olive oil cupcakes are tender and moist, with a bright glaze and delicate crumb. Olive oil keeps them soft while citrus zest lifts the flavor. Their petite size makes them perfect for a bridal shower dessert table. You’ll love their delicate crumb and pretty garnish options.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup Greek yogurt, room temperature
  • Zest of 2 oranges
  • 1/4 cup fresh orange juice
  • 1 tsp vanilla extract
  • 1 cup powdered sugar and 1–2 tbsp citrus juice for glaze

Instructions

  1. Preheat oven to 350°F (175°C). Line a mini muffin pan with 24 liners.
  2. Whisk flour, baking powder, baking soda, and salt.
  3. Beat eggs and sugar until thick and pale.
  4. Slowly add olive oil, then mix in Greek yogurt, orange zest, orange juice, and vanilla.
  5. Fold dry ingredients into wet until just combined. Do not overmix.
  6. Fill liners 2/3 full with batter.
  7. Bake 12–14 minutes until toothpick comes out clean and tops spring back.
  8. Cool on rack. Mix powdered sugar with citrus juice to make glaze. Drizzle over cooled cupcakes.
  9. Let glaze set 20 minutes before serving.

How to Serve It

  • Arrange mini cupcakes on a tiered stand with small citrus slices for color.
  • Top with candied peel or a tiny sprig of thyme for aroma.
  • Pair with light coffee or a citrus spritzer.
  • Store in airtight container up to 3 days at room temperature.
  • Bake a day ahead and glaze the morning of the event for best texture.

10. Lemon Blueberry Bundt Cake with Lemon Syrup

This bundt cake combines juicy blueberries with bright lemon. A simple lemon syrup soaks into the crumb, keeping slices moist. It’s homey but looks elegant when sliced and plated. You’ll notice pockets of blueberry and a floral lemon aroma.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 3 large eggs, room temperature
  • 1 tbsp lemon zest
  • 1/2 cup sour cream, room temperature
  • 1/2 cup milk
  • 1 1/2 cups fresh or frozen blueberries
  • For syrup: 1/2 cup lemon juice + 1/2 cup granulated sugar

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.
  2. Whisk flour, baking powder, baking soda, and salt.
  3. Cream butter and sugar until light. Add eggs one at a time, then lemon zest.
  4. Mix in sour cream and milk alternately with dry ingredients until combined.
  5. Toss blueberries with 1 tbsp flour to prevent sinking, fold into batter.
  6. Pour batter into pan and bake 45–55 minutes until toothpick inserted near center comes out clean.
  7. While cake cools, make syrup by warming lemon juice and sugar until dissolved.
  8. Prick warm cake with skewer and brush with lemon syrup. Cool 1 hour before slicing.

How to Serve It

  • Serve slices on dessert plates with a dusting of powdered sugar.
  • Add a dollop of whipped cream and extra blueberries on the side.
  • Pair with chamomile or a light rosé.
  • Store covered at room temperature up to 2 days, or refrigerate up to 5 days.
  • Make the cake a day ahead and brush with syrup the morning of serving.

11. Grapefruit & Thyme Shortbread Cookies

These shortbread cookies are buttery with a citrusy grapefruit glaze and a hint of herbal thyme. They’re crumbly and melt in your mouth. Small and fragrant, they’re a lovely bite for a bridal shower tea. You’ll appreciate the herbal-citrus balance.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 tsp salt
  • 1 cup unsalted butter, cold and cubed
  • 2 tsp grapefruit zest
  • 1 tbsp fresh thyme leaves
  • 1 tsp vanilla extract
  • 1/2 cup powdered sugar (for glaze)
  • 2–3 tbsp fresh grapefruit juice for glaze
  • Optional: coarse sugar for sprinkling

Instructions

  1. In a bowl, combine flour, powdered sugar, and salt.
  2. Cut in cold butter until mixture forms coarse crumbs.
  3. Stir in grapefruit zest, thyme, and vanilla until dough comes together.
  4. Form dough into a disk, wrap, and chill 1 hour.
  5. Preheat oven to 350°F (175°C). Roll dough to 1/4-inch thickness and cut into rounds.
  6. Place on parchment-lined baking sheet and chill 10 minutes before baking.
  7. Bake 12–14 minutes until edges are lightly golden. Cool on rack.
  8. Mix powdered sugar with grapefruit juice to make glaze. Brush on cooled cookies and sprinkle with coarse sugar if desired.

How to Serve It

  • Arrange cookies on a platter with fresh thyme sprigs for aroma.
  • Serve alongside tea or lemon-infused water.
  • Store in an airtight tin up to 5 days.
  • To make ahead, bake and glaze the day before; store layered with parchment.

12. Lime Curd Tartlets with Coconut Crust

These tartlets combine tangy lime curd with a crunchy coconut crust for tropical brightness. They’re small, pretty, and refreshing between richer desserts. The toasted coconut adds texture and a sweet, nutty note. Guests will enjoy the vibrant color and snappy flavor.

Ingredients

  • 1 1/2 cups shredded unsweetened coconut
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 6 tbsp unsalted butter, melted
  • 3 large egg yolks, room temperature
  • 1/2 cup fresh lime juice
  • 3/4 cup granulated sugar
  • 2 tbsp lime zest
  • 2 tbsp unsalted butter, room temperature, cut into pieces
  • Whipped cream and toasted coconut for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease twelve 3-inch tartlet pans.
  2. Pulse coconut, flour, sugar, and salt in a food processor until finely ground. Add melted butter and pulse to combine.
  3. Press mixture into tartlet pans and bake 10–12 minutes until golden. Cool.
  4. Whisk egg yolks, sugar, lime juice, and zest in a saucepan over medium-low heat.
  5. Cook, stirring constantly, until thickened about 6–8 minutes. Do not boil.
  6. Remove from heat and whisk in 2 tbsp butter until smooth. Strain curd.
  7. Fill cooled crusts with lime curd. Chill 2 hours until set.
  8. Garnish with whipped cream and toasted coconut before serving.

How to Serve It

  • Serve tartlets on a rattan tray for tropical vibes.
  • Add a small dollop of coconut whipped cream and extra lime zest.
  • Pair with coconut water or a light rum cocktail for adults.
  • Store in fridge up to 3 days.
  • Make curd a day ahead; fill tart shells on event day for best texture.

13. Meyer Lemon Curd Tartlets with Basil Sugar

Meyer lemons are sweeter and floral, making these tartlets slightly less tart and more fragrant. Basil sugar adds a herbal twist and pretty color contrast. They’re petite and elegant, perfect for guests who love balanced citrus desserts. You'll notice a delicate perfume when you bite in.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/3 cup powdered sugar
  • 1/4 tsp salt
  • 8 tbsp unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1 cup fresh Meyer lemon juice
  • 1 cup granulated sugar
  • 3 large eggs
  • 6 tbsp unsalted butter, cut into pieces
  • Zest of 2 Meyer lemons
  • 2 tbsp finely chopped fresh basil + 2 tbsp granulated sugar for basil sugar

Instructions

  1. Preheat oven to 350°F (175°C). Grease twelve 2.5-inch tartlet pans.
  2. For crust, mix flour, powdered sugar, and salt, cut in cold butter until crumbly. Add egg yolk and press into pans.
  3. Blind-bake crusts 12–15 minutes until lightly golden. Cool.
  4. Whisk lemon juice, sugar, and eggs in a saucepan over medium heat.
  5. Stir constantly until mixture thickens, about 7–9 minutes.
  6. Remove from heat and whisk in 6 tbsp butter and zest. Strain curd.
  7. Fill cooled tartlets and chill 3 hours until set.
  8. Pulse basil with 2 tbsp sugar to make basil sugar. Sprinkle lightly over tartlets before serving.

How to Serve It

  • Place tartlets on a mirrored tray for an upscale look.
  • Dust with basil sugar and add a tiny basil leaf for contrast.
  • Pair with green tea or a light Prosecco.
  • Store refrigerated up to 3 days.
  • Make curd ahead and fill tart shells the morning of your event for freshness.

14. Citrus Sugar Cookies with Citrus Glaze

These sugar cookies are buttery with a crisp edge and tender center. The pastel citrus glazes in lemon, orange, and lime make them visually delightful. They’re customizable and great for a bridal shower favor or dessert plate. You’ll enjoy decorating them as much as eating them.

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • Zest of 1 lemon and 1 orange
  • For glaze: 2 cups powdered sugar + 3–6 tbsp citrus juice (lemon, orange, lime)
  • Food coloring or natural citrus juices for pastel hues
  • Optional: sprinkles or edible flowers

Instructions

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment.
  2. Whisk flour, baking soda, baking powder, and salt.
  3. Cream butter and sugar until light and fluffy. Add egg, vanilla, and zest.
  4. Gradually add dry ingredients and mix until dough forms.
  5. Roll dough to 1/4-inch thickness and cut into shapes.
  6. Place cookies on sheets and bake 8–10 minutes until edges are set and just golden.
  7. Cool completely on racks. Mix powdered sugar with citrus juices to desired consistency and tint with natural juices or coloring.
  8. Glaze cookies and decorate with sprinkles or edible flowers. Let glaze set 30–60 minutes.

How to Serve It

  • Stack cookies in cello bags tied with ribbon for favors.
  • Arrange on pastel plates with matching linens for a themed table.
  • Pair with tea or a citrus cocktail.
  • Store in an airtight container up to 5 days.
  • Make dough in advance and cut/bake on the day of the shower for freshest result.

These 14 Citrus Bridal Shower Desserts bring a mix of tart, sweet, floral, and herbaceous citrus flavors to your dessert table. You’ve got tarts, cakes, cookies, and light creams that cover small bites and showstoppers. Try a few recipes to balance bright, handheld treats with a centerpiece dessert so guests can graze and mingle.

Save or pin this list for your planning day so you can mix and match recipes. Which citrus dessert are you most excited to make for your shower? Share the recipes you love with friends and family — they’ll thank you for a beautiful, flavorful spread.

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