10 Zesty Lemon Recipes

Lemons are a universally loved fruit and feature in cuisines all over the world.

They are so versatile – you can use them in sweet or savoury meals, drinks and baking. Never ever throw away a squeezed lemon because you can use them for cleaning too.

A glass of hot water with lemon in it is a great habit to get into as soon as you get up.

Here are ten amazing recipes from whole foodies around the internet (and me). Enjoy!

♥ Lemon Yoghurt Cake by Natural New Age Mum

♥ Coconut, Lemon Chicken Soup by Jo at Quirky Cooking

♥ Lemon, Honey and Thyme Sorbet by Emma at My Darling Lemon Thyme

♥ Lemon Squares by Collette at Cut out the Crap

♥ Lemony Balls by Monique at The Nourished Psychologist

♥ Flourless Lemon and Plum Pudding by Kelly at Bonnie Delicious

♥ Chicken with Fennel, Apple and Lemon from Eleanor at Petite Kitchen

♥ Lemon Macadamia Cookie by Georgia at Well Nourished

♥ Raw Lemon Coconut Butter by Jules Galloway, Naturopath

♥ Lemon Butter Chicken by Damn Delicious

♥ Grow a mini lemon tree for the yummy smell!

Do you have a kick-ass lemon recipe??? Leave us a link!

I have been hankering for something delicious and lemony!

Combined with some yoghurt that needed to be used and inspired by this recipe, I baked a lemon yoghurt cake.

It is dense, moist and very zingy. I really like it and so did the kids!

If you are familiar with orange almond cake, the texture is a bit similar even though it’s made differently.

If you can’t get fine polenta, just process regular polenta a little first in the food processor so your cake isn’t too ‘crunchy’!

If you are dairy free, you can try it with coconut yoghurt and coconut oil, but I can’t make any guarantees.

As usual, I love feedback, so let me know if you make it and how you go. Send me a photo on Facebook!

Lemon Yoghurt Cake

Vital Stats: Gluten free, Refined sugar free

Okay, so this is what you need:

1 1/2 cups organic almonds (or almond meal)

1/2 cup fine organic polenta

1/4 cup tapioca flour

1/2 tspn bicarbonate of soda

3 organic eggs

Juice and zest of one organic lemon

3/4 cup organic coconut or rapadura sugar

125g organic butter, cubed and softened

3/4 cup organic greek yoghurt

Okay, this is how you do it:

Preheat the oven to 170° celsius and line a round, deep cake tin with non-toxic baking paper.

Thermomix:

Whack the almonds in thermy and blitz speed 7 for 10-15 seconds to make almond meal.

Throw in the rest of your ingredients and mix, speed 5 for 20-30 seconds until all ingredients are well combined and the batter looks smooth.

Fling into the cake tin and into the oven for 45 minutes or until cooked through. Cool on a wire rack and use a serrated knife to cut. It can be eaten slightly warm.

Non-thermomix:

Use almond meal and process all ingredients in a food processor until combined.

HOT TIP: This is delicious served with cream, custard or more yoghurt. If you can’t get fine polenta, give it a whizz in the thermomix or food processor before you start.

Want more lemon recipes ??

10 Zesty Lemon Recipes