10 Ideas for Lemon Treats from Your Lemon Tree

1.  LEMON PIE

For the Crust: 

2 cups blanched almond flour

2 teaspoons coconut flour

4 tablespoons coconut oil, melted

4 tablespoons maple syrup

1/8 teaspoon fine Himalayan salt

For the Filling:

1 and 1/2 cups homemade vegan condensed milk

1/2 cup lemon juice (freshly squeezed)

2 Tbsp Lemon Zest

1/2 tsp Lemon Extract

Vegan Whipped Coconut Cream (double batch) 

Preheat oven tot 350. In a large bowl, mix all the ingredient for crust and bake until edges turn brown. In separate town mix all ingredients listed for filling.

2.  LEMON BLUEBERRY BREAD

Ingredients: 

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup cane sugar or 6-8 packets of stevia

1/2 cup vegan yogurt

3/4 cup plus 2 tbsp applesauce

2 tablespoons fresh lemon juice

Zest 1 lemon

1 teaspoon vanilla extract

1 cup fresh blueberries and 2 teaspoons all-purpose flour

For the Glaze:

1 cup confectioners sugar

2 tablespoons fresh lemon juice

For further instructions click here.

3. GINGER LEMONADE

Ingredients: 

1 cup of honey

1/3 cup sliced ginger

1 1/2 cups fresh squeezed lemon

Bring 2 cups water, the honey and the ginger to a boil in a medium saucepan over medium-high heat. Turn off the heat and let steep for 10 minutes. Strain and refrigerate until cold. Put lemon juice in and stir until combined. 

4.  STRAWBERRY LEMON POPSICLES

Ingredients: 

12 ounces of fresh squeezed lemon

3 cups cold water

1 (16 ounce) package of frozen strawberries

Blend strawberries until smooth. In a large pitcher, stir together ingredients. Pour into molds, and freeze until firm. 

5.  SPARKLING BLACKBERRY LEMONADE

Ingredients: 

1 cup of blackberries

2 tablespoons maple syrup

1/2 cup fresh squeezed lemon

1 liter sparkling water

Bring blackberries and maple syrup to low simmer on stove for 5 minutes. Let cool. Put lemon juice in and stir until combined. 

6.  LEMONADE ICE CREAM

Ingredients: 

1 (14 ounce) can fat-free sweetened condensed milk

2 containers fat-free cool whip

1 large lemon

1/2 teaspoon lemon or vanilla extract 

Stir together condensed milk, zest and juice from lemon, and extract. Fold in cool whip. Place in container and freeze until hardened. 

7.  LEMON MUFFINS 

Ingredients: 

1 cup white whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons coconut oil or butter melted

1 large egg

1/4 plain greek yogurt

1 teaspoon vanilla extract

1 tablespoon fresh lemon juice

Zest from 1 lemon

For the Icing: 

1/2 cup powdered sugar

1/2 teaspoon almond milk

1/2 teaspoon lemon juice

1/2 teaspoon vanilla extract

Preheat over 350 degrees.Whisk dry ingredients together. Stir wet ingredients in separate bowl. Add wet and dry ingredients together. Put in muffin pan. Bake for about 12 minutes.

8.  LEMON SUGAR COOKIES

Ingredients: 

1/2 cup unstated butter melted

1 1/4 cup granulated sugar

2 tbsp lemon juice

1 large egg

1/2 tsp vanilla extract

1 tsp baking soda

1/4 tsp salt

2 cups all purpose flour

Zest of 1 lemon

Preheat oven 350 degrees. Whisk dry ingredients together. Stir wet ingredients in separate bowl. Add wet and dry ingredients together. Scoop smooth balls on baking sheet. Bake for 12-14 minutes.

9.  LEMON CAKE COOKIES

Ingredients: 

1/2 cup almond flour

1/2 cup coconut flour

1/3 cup coconut sugar

1/4 cup chia seeds

1 tsp baking soda

1/4 tsp salt

1 cup overripe mashed banana 

1/3 cup lemon juice

1 tbsp lemon zest

1 tsp vanilla extract

Preheat oven 350 degrees. Whisk dry ingredients together. Stir wet ingredients in separate bowl. Add wet and dry ingredients together. Scoop smooth balls (will be sticky) on baking sheet. Bake for 23 minutes.

10. LEMON SMOOTHIE

Ingredients: 

1 cup low fat french vanilla yogurt 

1 cup ice cubes

2 tablespoons fresh lemon juice

2 tablespoons honey

1 tablespoon grated fresh ginger

2 teaspoons grated lemon zest

1/8 teaspoon ground turmeric

In blender, combine all ingredients, blend until smooth.