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 the oven to 350. Mix all the ingredients for the crust in a large bowl 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
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 of fat-free sweetened condensed milk
2 containers fat-free cool whip
1 large lemon
1/2 teaspoon lemon or vanilla extract
Add condensed milk, zest, juice from lemon, and extract. Fold in a 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 the 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 the oven to 350 degrees. Whisk dry ingredients together. Stir wet ingredients in a separate bowl. Add wet and dry ingredients together. Scoop smooth balls (which 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, and blend until smooth.
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