Are there still people out there who sit on their porch swings on warm summer nights, leisurely sipping lemonade?
We really hope so.

Those of us who don't have porches or swings can still enjoy a tall glass of lemonade, even if only at our laptops.
The tart flavor of lemon certainly deserves the spotlight in the summer. We know that a squirt of lemon perks up all kinds of dishes, but its flavor really shines in refreshing drinks and light, summery desserts. In this weather, even hard-core chocolate fans could be convinced to go for a slice of lemon cake or pie. Lemon desserts certainly have their own dedicated following, and there's even a cookbook out there called Lucious Lemon Desserts.

Let's take a closer look at lemon drinks and desserts.

For drinks, you can stick to the classic lemonade, or you can try a county fair specialty called a Lemon Shake-Up. This is, essentially, lemonade but the method is faster and kind of fun. Rather than making a syrup on the stove, you combine the lemonade ingredients (lemon juice, sugar, water and ice) in a cup, cover it and shake it up. This way, you make individual drinks, rather than a whole pitcher.

If you have friends or family coming over, say "Cheers!" with a glass of Caravella Limoncello. You can start the party with Caravella Soda Limόn, a mix of sparkling water and limoncello (recipe below), or keep the party going after dinner with Limoncello served straight from the freezer. Limoncello can also add an elegant touch to vanilla ice cream – just drizzle some on top.

If you're British, you may be well acquainted with Lemon Curd, which is traditionally used as a spread on scones. This saucy lemon stuff is also great on all the fruit that's in season; a bowl of blueberries with lemon curd is pure heaven.

This recipe for Lemon-Lime Creamsicles combines citrus flavors with rich cream in a frosty format.

Another cold one is Lemon Granita, which is kind of like frozen lemonade. This recipe, from Barbara Kafka's Dessert Anthology, makes a light, refreshing dessert. Once the granita ingredients are mixed, you freeze the liquid in ice cube trays. When you're ready to serve it, put the cubes in a blender and mix until smooth.

Nine lemons go into this Lemon Cake, making every bite "burst with tart lemon-y goodness" says Just Another Foodie. Her photo tutorial walks you through the recipe, which is a great one to have on hand for those diehard lemon dessert fans. A similar idea that's a little lighter on the lemons is this Lemon Loaf, which is drizzled with a simple white icing.

Here's a recipe for Lemon Meringue Pie, which is a dessert that's typically on the more challenging end of the spectrum. This simpler version calls for a ready-made pie shell, and Hillary at Chew on That offers a very helpful photo tutorial. It was her first time making it, too!

No baking is required to make this Layered Lemon Desssert, which starts with a layer of crunchy ginger snaps, followed by a layer of lemon cream-cheese mixture, then lemon pudding. The recipe calls for Cool Whip, which could be substituted with real whipped cream.

These classic Lemon Bars (based on an Ina Garten recipe) involve baking a simple crust, then covering it with a lemon filling, then baking again. Dusted with icing sugar, these bars look irresistible.

Two great flavors combine in this moist Coconut Lemon Bundt Cake, which happens to be vegan. The cake gets its coconut flavor from a can of coconut milk and from shredded coconut.

Recipe: Soda Limόn
1 ½ ounce Caravella
Soda water
Add ice and Caravella to a tall glass. Top with soda water.

Here's a fabulous Italian twist on the classic mojito: Muddle 8 fresh mint leaves in the glass. Add 2 or 3 teaspoons sugar before adding in other ingredients. Stir well and garnish with mint sprigs.

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