5 BEST LEMON RECIPES (#5 Will Blow Your Mind)

Lemons are the type of fruit that you wouldn’t think twice of enjoying in a savoury or sweet recipe. They are so versatile, they can be used in cakes, meat or vegetarian dishes, cocktails and remedies. Here are a few of our favourite ways to use lemons. This article was first published on A Cook Not Mad.

1. Lemon Rosemary Cookies

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These cookies are adapted from a Better Homes and Gardens recipe.

1 1/2 cups all-purpose flour

1 tsp fresh rosemary, finely chopped

1 tsp lemon zest

1/4 tsp salt

3/4 cup butter, softened

1 cup powdered sugar

In a medium bowl stir together flour, rosemary, lemon zest, and salt; set aside.

In a large mixing bowl beat 3/4 cup butter with an electric mixer until fluffly

Add 1 cup powdered sugar.

Beat until combined, scraping sides of bowl occasionally.

Beat in as much of the flour mixture as you can with the mixer.

Using a wooden spoon, stir in any remaining flour mixture.

On a lightly floured surface, shape dough into a 10-inch roll.

Wrap in plastic wrap.

Chill for 2 hours or until dough is firm enough to slice.

Preheat oven to 350F.

Cut roll into 1/4-inch slices.

Place slices 2 inches apart on a parchment lined cookie sheet.

Bake about 10 minutes or until edges are light brown.

2. Lemon Coconut Curd

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1/2 cup butter

3/4 cup unsweetened shredded coconut

2 eggs

1/2 cup sugar

juice and zest of 3 lemons

Whisk eggs, sugar and lemon juice in a double boiler.

Place on medium heat and stir and scrape bottom until it's a nice thick consistency, remove from heat. Add butter, coconut and lemon zest, stir. It keeps well in a mason jar in the fridge for up to 2 weeks.

3. Rosemary Lemonade

Nathalie M Harris / Via acooknotmad.com

3/4 sugar

8 cups water

1 cup fresh lemon juice

Mix it all up in a pitcher.

If you want to make it fancy for a gathering, add sprigs of rosemary or lavender and a few slices of lemon.

4. Preserved Lemons

Nathalie M Harris / Via acooknotmad.com

(adapted from Simply Recipes )

6 medium lemons

¼ cup kosher salt

2 cups fresh lemon juice

1 tsp. whole black peppercorns

1 stick cinnamon

1 bay leaf

1 whole chili

Quarter each lemon lengthwise so that it stays attached by about ½” at the stem end.

Sprinkle salt on exposed lemon flesh.

Transfer lemons to a sterilized 1-qt. glass jar and add the lemon juice, peppercorns, cinnamon, chili and bay leaf.

Seal with a tight-fitting lid and set aside, flipping the jar every day, until lemons are soft, about 1 month.

Refrigerate after opening, and use within 2 weeks.

5. Lemon Chiffon Cake

Nathalie M Harris / Via acooknotmad.com

(adapted from All Recipes)

1 3/4 cups cake flour

1 Tbsp baking powder

1 tsp salt

1/2 cup white sugar

1/2 cup vegetable oil

6 eggs, separated

3/4 cup water

1 Tbsp lemon zest

1/2 tsp cream of tartar

3/4 cup confectioner’s sugar

Preheat oven to 350F.

In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar.

Add oil, egg yolks, water and lemon zest.

Beat with an electric mixer until smooth.

In a small bowl, beat egg whites and cream of tartar until peaks form.

Gradually add 3/4 cup sugar, and beat until stiff peaks form.

Fold 1/2 of the whites into the batter, then fold in remaining whites until no streaks remain.

Split batter between 2 – 8 inch round cake pans.

Bake at 350F for 45 minutes or until a toothpick inserted in the center comes out clean. When cool, loosen edges and remove from pans.

For fillings: use coconut lemon curd (recipe above) and a simple icing of 1 cup icing sugar, 1/4 cup softened butter and a Tbsp milk, mix with a wooden spoon and add milk 1 tsp at a time until you reach the right consistency.

To assemble cake: Slice cakes horizontally into 2 parts so you end up with 4 equal layers. Spread coconut lemon curd on first layer, icing on second and continue alternating until all 4 layers are in place. Sprinkle top with powdered sugar and decorate with lemon zest.