Lemon recipes to try at home for Ramadan

Juicy, zesty and tangy, lemons are not only delicious, but also contain a host of health benefits. Lemons contain an abundance of vitamin C which may support heart health, weight control and digestive health. Consuming lemons during iftar also keeps us hydrated and improves skin quality. Here are recipes that are bursting with the freshness of lemons with an explosion of zesty flavor in every bite!


This dessert combines the creaminess of cheesecake with the freshness of lemon and juicy bursts of blueberry – the perfect triad of deliciousness!

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For the biscuit base –

12-14 crackers

50g melted butter

For the cheesecake –

400g cream cheese

150g blueberries

¼ cup) sugar

3 tablespoons of flour

1 teaspoon vanilla essence

3 eggs

1/3 cup lemon juice


Grind the biscuits into fine crumbs and add the melted butter to obtain a sandy texture. Press crust onto a lined baking dish to form a compact cookie base. Beat cream cheese and sugar until smooth.

Add the eggs and vanilla essence and mix. Finally, pour the lemon juice and coat the blueberries with flour. Once well mixed, stir in the blueberries and pour the mixture over the prepared cookie base. Cook in a preheated oven at 140°C for 50 minutes until fully cooked.


This crumbly, gooey dessert bar is super addictive, made with a thin layer of cookie crumbs and a smooth, silky lemon filling.


For the dough –

70g softened butter

1 cup flour

¼ cup caster sugar

For filling –

4 eggs

½ cup) sugar

3 tablespoons of flour

1 tablespoon lemon zest

½ cup lemon juice


To prepare the crust, mix the flour and the sugar then rub them in the cold butter with your fingertips. The finished product should resemble loose, flaky dough. Pat the mixture onto a lined baking dish to form a compact layer. Poke holes in it with a fork and cook in a preheated oven at 170°C for 20 minutes.

Meanwhile, prepare the filling, starting by breaking the eggs. Then add the sugar, flour, lemon juice and zest and stir to combine. Pour this smooth mixture over the prepared crust and bake for another 20 minutes at the same setting.

Once completely cooked, let it cool to room temperature and then put it completely in the refrigerator for a few hours before serving.


These are lighter, fruitier versions of fudgy, decadent brownies, made with lemons to give that dense yet fresh flavor.


3 eggs

2/3 cup sugar

1 tablespoon lemon zest

60g of butter

60g ghee

120g of white chocolate

1 cup flour

1 teaspoon baking powder

4 tablespoons lemon juice

1 teaspoon lemon essence


Beat eggs and sugar until thickened for a few minutes. In a double boiler, melt the butter and ghee with the white chocolate and melt it completely. Cool slightly and add to egg mixture and whisk vigorously to combine.

After that, sift the flour and baking powder and mix. Add the lemon juice, lemon zest and lemon essence and mix everything to form a homogeneous mixture. Pour the batter into a lined mold and bake in the oven at 160°C for 20 minutes. Let cool to room temperature before slicing.

Food and photography: Fariha Amber

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