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 to 350. In a large bowl, mix all the ingredients for the crust and bake until the edges turn brown. In a separate town mix, all ingredients are 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 freshly squeezed lemon

    Bring 2 cups of water, honey, and 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 ounces) 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 a low simmer on the stove for 5 minutes. Let cool. Put lemon juice in and stir until combined. 


    6.  LEMONADE ICE CREAM

    Ingredients: 
    1 (14 ounces) 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 a 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 a 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 to 350 degrees. Whisk dry ingredients together. Stir wet ingredients in a separate bowl. Add wet and dry ingredients together. Scoop smooth balls on the 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 to 350 degrees. Whisk dry ingredients together. Stir wet ingredients in a separate bowl. Add wet and dry ingredients together. Scoop smooth balls (will be sticky) on the 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 a blender, combine all ingredients, blend until smooth. 







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