There’s nothing quite as refreshing or delicious as tangy lemonade or a sweet lemon meringue pie.
But do you find yourself just using lemons in boring old ways? Never exploring all this incredible citrus fruit has to offer?
Let’s look at a couple new ways you can incorporate lemons into your cooking and make the most of this incredible fruit! 🍋
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Ingredients:
- 1 cup unsalted butter, melted
- 1 1/2 cups brown sugar
- 2 large eggs
- 1 tsp vanilla
- 2 cups all purpose flour, gf optional
- 1/2 tsp baking powder
- pinch salt
- pinch ground turmeric
- 2 large lemons, juice and zest
- 1 cup white chocolate chips
Directions:
- Preheat oven to 180C and line a 27cmx18cm tin with baking paper.
- Add melted butter and brown sugar to a large mixing bowl, and whip either by hand or using electric mixer for 5 minutes until smooth.
- Add eggs and vanilla, and combine well.
- Add the flour, baking powder, salt, and turmeric, stirring just to combine.
- Fold through lemon juice, zest, and chocolate chips.
- Pour into prepared tin and bake for 35-40 minutes. The middle should still be a bit fudgy, but not wobbly or raw.
- Allow to cool, slice, and enjoy!
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Ingredients:
- 2 inch fresh ginger
- 1 inch fresh turmeric
- 2–3 large garlic cloves
- 1 handful of coriander
- 2 spring onions, quartered
- 1 red chilli, seeds removed
- 1 litre chicken/veggie stock
- 400g tin coconut milk
- juice of 1-2 lemons
- 2 tsp coconut sugar
- salt & pepper to taste
- 200–300g cooked chicken
Directions:
- Mince ginger, turmeric and garlic, finely chop coriander, spring onions and chilli. Mix in a bowl, reserving a pinch of fresh coriander.
- Add half mixture to a soup pot, along with the stock. Simmer for 10 mins.
- Add coconut milk, lemon juice, and coconut sugar and simmer for a further 10 mins.
- Add cooked chicken, and simmer until warmed through.
- Season with salt & pepper and serve garnished with fresh coriander, lemon zest, and/or sliced chilis.
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