#lemonlover

[laura-bitoni]

Best Sweet homemade marmalade

[p-louf]

Mini broderie 🍋 Fait assez rapidement, mais je ne sais toujours pas où la coudre ! 🍋 #🍋 #embroidery #broderie #broderiemain #handembroidery #embroideryart #faitmain #patchwork #handcraft #handcrafted #art #handmade #bordado #textileart #lemon #citron #lemonlover

[kissanico]

These vegan lemon chia seed muffins are a delightful treat, perfect for breakfast or a snack. They're moist, flavorful, and packed with the goodness of chia seeds. The combination of tangy lemon and crunchy chia seeds makes them irresistible.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 2 teaspoons baking powder. 1/4 teaspoon salt. 1 tablespoon chia seeds. 1 cup non-dairy milk such as almond or soy. 1/4 cup coconut oil, melted. 2 tablespoons lemon juice. 1 tablespoon lemon zest. 1 teaspoon vanilla extract.

Instructions: Preheat the oven to 375F 190C. In a large bowl, whisk together the flour, sugar, baking powder, salt, and chia seeds. In another bowl, mix together the non-dairy milk, melted coconut oil, lemon juice, lemon zest, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Spoon the batter into a muffin tin lined with paper liners, filling each about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

mer. m. march

[sonifanart]

These tasty lemon cookies are infused with zesty lemon flavor and topped with colorful sprinkles. The sweet heart shape adds a touch of love to these delectable treats!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 tablespoon lemon zest. 3 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/2 cup colorful sprinkles.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract and lemon zest. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the colorful sprinkles gently, ensuring they are evenly distributed throughout the dough. Form the dough into a ball and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes. Once chilled, take the dough out of the fridge and let it sit for a few minutes to soften slightly. Roll out the dough on a floured surface to about 1/4 inch thickness. Using heart-shaped cookie cutters, cut out the cookies and place them on the prepared baking sheet. Bake the cookies for 8-10 minutes or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Lemon Sprinkle Cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

fransk livsstil

[lyannaladyofiron]

Indulge in the flavors of a delicious lemon dream cake in the form of a refreshing smoothie. This creamy and tangy smoothie is a delightful treat for lemon cake lovers.

Ingredients: 1 cup Greek yogurt. 1/2 cup milk. 1 lemon, zested and juiced. 1/4 cup powdered sugar. 1/4 cup vanilla cake mix. 1/2 cup ice cubes. Whipped cream for topping optional. Lemon slices for garnish optional.

Instructions: Into a blender go Greek yogurt, milk, powdered sugar, lemon zest, lemon juice, and vanilla cake mix. Mix until it's creamy and smooth. Blend the smoothie again after adding the ice cubes until it is thick and cold. Put the smoothie into glasses, and if you want, add whipped cream and lemon slices on top. Have your Lemon Dream Cake Smoothie right away and enjoy it!

Prep Time: 10 minutes

Cook Time: 0 minutes

komori dojo

[houltey]

Indulge in the delightful blend of tangy lemon and creamy cheese with these Lemon Cream Cheese Truffles. A perfect treat for any occasion!

Ingredients: 8 oz cream cheese, softened. 1 cup lemon curd. 2 cups vanilla wafer crumbs. 1 cup powdered sugar. 1 tsp lemon zest. 1/2 tsp vanilla extract. 1/4 cup white chocolate chips. 1 tsp coconut oil. 1/4 cup finely shredded coconut optional, for coating.

Instructions: Put the softened cream cheese and lemon curd in a large bowl and mix them together well. For a smooth and even mix, add the powdered sugar, lemon zest, vanilla extract, and crumbs from the vanilla wafers. Put the bowl in the fridge for about 30 minutes with the lid on top until the mixture is firm enough to handle. Roll the mixture into truffle-sized balls with your hands and place them on a baking sheet lined with parchment paper. In a bowl that can go in the microwave, melt the coconut oil and white chocolate chips for 20 seconds at a time, stirring between each time. Do this until the mixture is smooth and fully melted. Put each truffle back on the baking sheet after dipping it in the melted white chocolate. Let any extra chocolate drip off. While the chocolate is still wet, you can add finely shredded coconut to the truffles if you want to. Put the truffles back in the fridge for another 15 to 20 minutes, or until the chocolate is set. The Lemon Cream Cheese Truffles are ready to eat once they have set.

Prep Time: 45 minutes

Cook Time: 5 minutes

ems cakes and baking

[natalie-dcrmer]

You can enjoy a tasty lemon skillet cake that is low in carbs and doesn't contain gluten. It tastes great with lemon and is a great dessert or snack that won't make you feel bad.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup erythritol or preferred low-carb sweetener. 1 teaspoon baking powder. 1/4 teaspoon salt. 1/4 cup melted coconut oil. 3 large eggs. 1/4 cup unsweetened almond milk. Zest of 1 lemon. 2 tablespoons lemon juice. 1 teaspoon vanilla extract. Optional: 1 tablespoon powdered erythritol for dusting.

Instructions: Set the oven to 350F 175C and heat it up. Put almond flour, coconut flour, erythritol, baking powder, and salt in a bowl and mix them together. Melt the coconut oil in another bowl and mix the eggs, almond milk, lemon zest, lemon juice, and vanilla extract with a whisk. Add the dry ingredients to the wet ones and mix them together until everything is well mixed. Use cooking spray or coconut oil to grease a pan. Spread the batter out evenly in the pan after adding the batter. Bake for 20 to 25 minutes, or until the edges are golden brown and a toothpick stuck in the middle comes out clean. Wait a few minutes before cutting the cake. Let it cool in the pan. If you want, you can sprinkle powdered erythritol over the top before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

Cyne 59 Productions

[herdarts]

You can enjoy a tasty lemon skillet cake that is low in carbs and doesn't contain gluten. It tastes great with lemon and is a great dessert or snack that won't make you feel bad.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup erythritol or preferred low-carb sweetener. 1 teaspoon baking powder. 1/4 teaspoon salt. 1/4 cup melted coconut oil. 3 large eggs. 1/4 cup unsweetened almond milk. Zest of 1 lemon. 2 tablespoons lemon juice. 1 teaspoon vanilla extract. Optional: 1 tablespoon powdered erythritol for dusting.

Instructions: Set the oven to 350F 175C and heat it up. Put almond flour, coconut flour, erythritol, baking powder, and salt in a bowl and mix them together. Melt the coconut oil in another bowl and mix the eggs, almond milk, lemon zest, lemon juice, and vanilla extract with a whisk. Add the dry ingredients to the wet ones and mix them together until everything is well mixed. Use cooking spray or coconut oil to grease a pan. Spread the batter out evenly in the pan after adding the batter. Bake for 20 to 25 minutes, or until the edges are golden brown and a toothpick stuck in the middle comes out clean. Wait a few minutes before cutting the cake. Let it cool in the pan. If you want, you can sprinkle powdered erythritol over the top before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

Cyne 59 Productions