Sweet and Savory Lemon Recipes

These lemon recipes are sweet and savory and perfect for spring! Each recipe involves lemon! That’s right lemon lovers, this roundup is for you.

All the sweet and savory lemon goodness your heart could ever want, from old fashioned lemonade to pastas and dessert bars!

More Options for Lemon Recipes: Best Ever Lemon Recipes or Lemon Lovers.

Sweet and Savory Lemon Recipes

These lemon recipes are AMAZING and taste even better in the warmer months. They are light and refreshing in every bite. From breakfast to drinks, then dinner and desserts lemon ingredients is added to each of them perfectly. With a subtle hint to a major part of each recipe the lemon is balanced just right and makes these meals savory and sweet in one sitting.

Sweet and savory lemon recipes are going to be a huge hit for this spring time. Each recipe is built around the fresh taste of lemon. For lemon lovers this is the perfect combination of recipes to help you soak in every last drop of freshly squeezed lemon juice right into a bowl or skillet to make the most delicious lemon meals. This spring time brighten the menu plan with these sweet and savory recipes!

Picking The Best Lemons:

It is best to choose a lemon that is heavy for its size. The heavier the lemon and the thinner the skin is usually means there is more juice inside of the fruit. Smelling the fruit will also help know how strong and ripe the lemon is. The skin of a lemon should be bright and yellow with no wrinkles on it. The wrinkle means the fruit is old and a little bitter.

  • Color: Brighter the better with no green coloring
  • Smell: A fresh scent of lemon will radiate from the fruit
  • Touch: The heavier and firmer it is the more juice it has inside.
  • Texture: No wrinkles on the lemon, just smooth and glossy.

Fresh Lemons vs Lemon Juice:

For these lemon recipes, either fresh or bottle lemon juice will work. I do prefer fresh lemon juice because of the sweet and tangy taste it has. Bottle juice has a different taste to help store it for a long period of time. There are extra additives and preservatives to help this process which will alter the taste. Because of that the bottle juice is not bright and lemony like a fresh lemon is.

Storing Lemons:

Storing lemons in the refrigerator in a sealed plastic bag is the best way to keep lemons lasting longer. When stored at room temperature, lemons tend to harden after a week. If you are planning on using the lemons before that then the counter, pantry or basket outside of the refrigerator will work too.

Freezing lemons will work as a whole but may become mushy when thawed. The juice does stay well and still tastes delicious. Lemon slices can be frozen easily by adding them to a ziplock bag laying flat in the freezer. Lastly, freezing the juice itself is just as simple by adding the squeezed juice into ice cube trays and freezing them. This is perfect for adding to water, cooking skillet or a flavored drink.

Wake Up Refreshed!

Breakfast is better bright, fresh and delicious! With these savory and sweet breakfast you will love the mouthwatering tastes that come out in each bite.

Bake Up Some Bread:

Bread is a weakness of mine and with these quick bread recipes I can make it any time. It is that easy and simple! I love the flavors that blend together with lemon. The lemon glaze is even a big hit itself!

Sip on Some Lemon:

Each drink is especially made to be sweet and refreshing leaving out the tart and bitterness lemons usually have. It is the perfect balance in one drink!

Savory Lemon Dinner Recipes:

These rich and flavorful lemon dinner recipes are perfect for a fresh and delicious meal. Spend the warmer months squeezing and zesting your protein with lemon for a sweet and savory dish every time.


Sweet Lemon Recipe Desserts:

Desserts is one of my favorite meals! I love the sweet and tangy flavors that blend together in a dessert leaving you always wanting more. They are so light and refreshing it doesn’t even feel like dessert is being eaten!





Originally Posted on April 6, 2017

Updated on May 29, 2020

Nungu Sarbath recipe, Summer coolant

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Nungu Sarbath recipe

Course Drinks
Cuisine Indian
Prep Time 10 minutes
Cook Time 0 minutes
Servings 1

Cup measurements


  • 1/2 lemon
  • 3 tbsp nannari syrup I used 777
  • 1/4 cup nungu/ palm fruit mashed roughly
  • 1/4 cup crushed ice
  • 1 generous pinch salt


  • Mash palm fruit if it is tender. Mine was not soft, so I pulsed using mixie.
  • Gather all ingredients. In a serving glass, add first crushed ice. Then the palm fruit.
  • Top it with nannari syrup.
  • Squeeze lemon, sprinkle salt, mix and enjoy immediately.



Adding salt gives a spike in the drink, otherwise it will really flat with just tanginess and sweet.

How to make nungu sarbath

  1. Mash palm fruit if it is tender. Mine was not soft, so I pulsed using mixie.
  2. Gather all ingredients. In a serving glass, add first crushed ice.
  3. Then the palm fruit. Top it with nannari syrup, salt
  4. Squeeze lemon, mix and enjoy immediately.

You can add ice water and ice cubes too if you want instead of crushed ice. I love crushed ice in my sarbath.

The post Nungu Sarbath recipe, Summer coolant appeared first on Raks Kitchen.

Grilled Fish Tacos + Avocado Salsa

Happy Friday! I’m excited to share with you, if you haven’t read it yet, that my article about how I take care of my family with the help of my Panasonic Refrigerator has been published at the Panasonic website.

READ: Caring for My Family with Panasonic Refrigerator

It was published last April but I was too busy to notice because of the ongoing pandemic. So ngayon ko lang na-share sa inyo. I am so happy because I really love this fridge!

…And for those of you who are just looking for a healthy way to make tacos, well, I’ll be sharing with you this very healthy Grilled Fish Tacos with Avocado Salsa which I shared there as well.

Make the Garlic Cream Sauce first by combining all the ingredients together, mixing, and putting it back in the fridge to chill and let all the flavors come together.

Then, make the Avocado Salsa. Same procedure, combine all the ingredients together and put it in the fridge while you go ahead and cook the  fish.

For the fish, cooking it couldn’t be easier. I just took it out of the fridge, seasoned it with salt and pepper, and then pan-grilled it.

There you have it. Easy peasy delicious and nutritious meal for the family!

You can serve everything on the table and let the family members assemble their own tacos. These days where we can’t do anything but stay at home to be safe, nothing can be more comforting than sharing a meal with your family and talking about anything under the sun.

And as a mom, this is one of the ways how we can show our pagmamahal and alaga to our family — by preparing and serving them delicious, fresh, and nutritious meals. Kaya nga hinahanap-hanap nila ang lutong bahay, diba?

If you want to keep your food as fresh and nutritious everyday like I do, you can check out Panasonic Refrigerator here:  https://bit.ly/2vx7VhR and you can click on Shop Now to locate a store nearest you when you decide to buy.



Fish Tacos
  • 2 big Cream Dory Fillets (or any kind of fish that you like)
  • salt & pepper
  • 2 tbsp taco seasoning
  • Wheat Tortilla/ low carb tortilla
  • 3 cups shredded lettuce/ cabbage
  • Lime Wedges
  • hot sauce (optional)
Avocado Salsa
  • 2 ripe avocado diced
  • 1 red onion, chopped
  • 2 tomato, chopped
  • 4 tbsp chopped cilantro
  • 1 tsp fish sauce
  • 1 tbsp lime juice
Garlic Cream Sauce
  • ¼ cup mayonnaise
  • 4 cloves garlic, minced
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp lime juice
  • 4 tbsp vinegar

Avocado Salsa
  1. Combine avocado, onion, tomato, fish sauce, cilantro, and lime juice in a small bowl and mix well.
  2. Set aside in the fridge to chill
Garlic Cream Sauce
  1. Combine mayo, garlic, salt, black pepper, lime juice and white vinegar in a small bowl.
  2. Mix well.
  3. Add more vinegar if it’s too thick. The consistency should be thin.
  1. Season both sides of your fish fillet with salt, pepper, and taco seasoning. Pan-grill it for about 3 minutes on each side until cooked.
  2. remove from heat and slice into your desired size.
Assemble the Tacos
  1. Heat tortilla over fire in stove top or the oven.
  2. Fill with the shredded lettuce/cabbage
  3. Top with grilled fish and spoon Avocado Salsa over top.
  4. Drizzle with Garlic Cream Sauce.
  5. Squeeze a lime wedge and add your favorite hot sauce.

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Grilled Fish Tacos + Avocado Salsa appeared first on The Peach Kitchen.

Magic No Yeast Pizza Dough

Meet your new best friend – a no yeast pizza dough that makes a quick and easy homemade pizza, fresh out of the oven in 20 minutes flat! This easy pizza crust made without yeast is mind-blowingly good, but takes a fraction of the time and effort of traditional dough made with yeast.

It’s like…….magic!

No Yeast Pizza Dough

This is THE pizza dough recipe for when:

  • you don’t have time for dough to rise;
  • don’t have yeast; or
  • you’ve got hungry people giving you the evil eye because you promised pizza for dinner only to find the flatbreads you were going to use are mouldy (true story).

(Basically, everyone falls into one of those 3 categories, which means this pizza crust recipe is for everyone in this entire world. )

You just mix it up in a bowl then knead for 3 minutes by hand, or blitz for 40 seconds in a food processor, then it’s ready to use! Top with a pizza sauce and toppings of choice, bake for 13 minutes and voila! Piping hot pizza, fresh out of the oven in 20 minutes flat.

That’s faster than home delivery!!

Cheese pull - No Yeast Pizza

Pizza without yeast isn’t just ok. It’s incredible!

This no yeast pizza dough isn’t just ok. It’s mind-blowingly good!

  • Has enough structure so you can pick up slices, but the base isn’t thin and dry like a cracker;
  • Flavourful and tender crust with as much chew as you’ll ever get from a pizza crust without yeast;
  • Gets nice colour on the crust (something that other recipes deem as impossible unless you overcook the crust. We refused to give in!); and
  • Tastes extraordinarily similar to traditional yeast pizza crust – though we don’t get the puffy bubbly edges of yeast pizza (and we never will – that’s just plain science!).

Here’s a close up comparison of yeast vs no yeast pizza – pretty similar!

Comparison of yeast vs no yeast pizza
Photo showing how similar this no yeast pizza recipe is to yeast pizza!

What you need for pizza crust without yeast

Here’s what you need to make no yeast pizza dough:

What goes in no yeast pizza dough

  • flour – use bread flour if you can. The crust will have a better chew and will tear as you bite into it, like traditional yeast pizza crust., because it’s got higher protein in it which makes a better crumb for breads. But don’t make a special trip out for bread flour, it’s still exceptional made with just plain / all purpose flour! The Sausage and Kale pizza pictured below is made with all purpose / plain flour – looks exactly the same!
  • baking powder – this is what gives the pizza crust rise, instead of using yeast;
  • sugar – just a touch, to bring out flavour and also helps the crust brown;
  • olive oil – this keeps the crumb nice and moist. Without it, it’s terribly dry!
  • salt – essential for flavour.

How to make pizza crust without yeast

Either mix it all up in a bowl then knead by hand for 3 minutes, or just blitz it all together in a food processor for 40 seconds. Then it’s ready to go!

How to make pizza dough without yeast

Notice in Step 5 above how the dough after kneading is not completely smooth, unlike yeast pizza dough which is completely smooth after it rises. That’s totally ok. There’s no benefit to kneading for longer until it’s super smooth – as I found out first hand (and I really wish I discovered it sooner!!)

This pizza crust without yeast is easy to work with – soft, supple, not sticky and very forgiving too.

Topping and baking no yeast pizza dough

After rolling it out, just top as you do any pizza! Spread with sauce, then toppings of choice.

Topping pizza crust made without yeast

PRO TIP: Brush the crust with oil. This will make the crust nice and brown without having to bake so long that it dries out. Inherent problem with no yeast pizza crusts!

Close up of crust of no yeast pizza

Here are photos of a couple more pizzas made using this no yeast dough – Sausage and Kale Pizza, and Garlic Pizza (both topping recipes here).

Overhead photo of No Yeast Pizza - Sausage and Kale
Sausage and Kale Pizza made without yeast using plain flour (all purpose flour) rather than bread flour. Looks exactly the same as using bread flour!


Close up of slice of no yeast Garlic Pizza
No Yeast pizza dough – Garlic Pizza made with bread flour

RecipeTin Family Challenge

This no yeast pizza dough is an original recipe created by the RecipeTin Family, whom I called upon pursuant to pitiful wails for a no yeast pizza after sharing the RecipeTin pizza dough several weeks ago.

I never could resist pitiful wails for recipe requests!!

So we took on the challenge. Though truthfully, we approached it skeptically, not believing it was possible.

We poo-pooed crusts we’ve previously tried. “It’s like dry cardboard!” “Meh…. bland.” And the worst – “It was so bad, I scraped the topping off and ate it with chopsticks! “(true story)

We are a tough crowd.

(But really, we’re nice people – I promise! )

I am so very glad we have proven ourselves wrong. We’re all still shaking our heads over how good no yeast pizza can be – as are fellow foodie friends we shared the recipe with to try it out.

And I’m thrilled (and actually quite proud) to be sharing it with the world. I hope it brings you as much joy as it has to us! – Nagi x

PS But hopefully not girth expansion – as it has to us.

Watch how to make it


Magic No Yeast Pizza Dough – quick easy homemade pizza!

Recipe video above. Faster than takeout – pizza on the table in 20 minutes! The absence of yeast means the crust isn’t quite as chewy as yeast pizza crust, and the edges don’t puff up quite as much. But it’s darn close to the real deal! The slices have enough structure so you can pick them up, but the base isn’t paper thin and dry like a cracker. The edges are moist and soft on the inside, and slightly crispy on the outside, and lightly golden. It’s mind blowingly good and dead easy! {Can scale up x 3 per batch, Note 1)
Course Main
Cuisine Italian, Western
Keyword no yeast pizza dough, pizza dough without yeast
Prep Time 7 minutes
Cook Time 13 minutes
Servings 8 slices
Author Nagi


Dry ingredients:

  • 200g / 1 1/3 cups bread flour (or plain / all purpose flour, Note 2)
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 3/4 tsp sugar

Wet ingredients:

  • 2 tsp olive oil (or any other oil)
  • 125 ml / 1/2 cup water (cold tap water)


  • 1 tbsp Extra Flour , for dusting
  • 2 tsp vegetable oil (optional) , for brushing crust (or canola or other neutral oil) (Note 3)


  • Preheat oven to 250°C / 480°F (230°C fan forced) (Note 4)
  • Place shelf in the top quarter of the oven.

Food processor (40 sec):

  • Using the standard S blade, add Dry Ingredients and pulse twice. Add water and olive oil. Blitz on low for 40 seconds – it will come together into a shaggy ball.
  • Tip out onto lightly floured work surface and firmly shape into a ball.

Hand Kneading (3 min):

  • Place Dry ingredients in a bowl, mix to combine with a rubber spatula. Add water and olive oil, mix until flour is incorporated as best you can.
  • Tip dough out onto lightly floured work surface. Knead for 3 to 4 minutes until it’s pretty smooth (video X sec).

Rolling out dough:

  • Shape dough into a ball. Dough should be soft and elastic, and not stick to your hand. It will not be completely smooth like yeast dough – see video at X seconds. (Note 5)
  • Roll out into a 30cm/12″ round. Transfer to 30cm/12″ pizza pan, preferably with holes in it (for crispier base), or use a baking tray. Use your fingers to pull from the centre to fill the pan to the edge – avoid pinching the edges (to ensure puffy crust!).

Top & bake:

  • Top with 1/4 cup pizza sauce and toppings of choice, making sure the cheese is kept chilled until just before you use it (Note 6).
  • Brush the edge of the crust with oil.
  • Bake 13 minutes, until the edges are crispy and golden. Cut and serve immediately!


1. Scaling up – this dough can’t be left out to rest or rise (it kills rising power, read in post for why), it needs to be used straight away.

We found the best way to make multiple pizzas is as follows: max dough scale up x 3. While the 1st pizza is in the oven, roll out of the base of pizza #2 and #3 (rather than leaving balls sitting around). Transfer rolled out crusts to baking paper (parchment paper) and keep covered with lightly damp tea towel. Top just before baking (never leave raw dough with sauce and toppings lying around, makes dough soggy).

2. Flour – bread flour has higher protein so will make the crust more chewy and give it a crumb structure more akin to yeast pizza dough. Sometimes sold as “pizza flour”.

If you don’t have it, don’t make a special trip out to get some – just use plain / all purpose flour. It is still an exceptional crust!

3. Oil for crust – helps give the crust a bit of colour and make it a bit crispier like real yeast pizza. Most no yeast pizza crusts are pale white which lacks flavour and colour (or are way overcooked, making the inside dry). Brushing with oil solves this problem.

4. Oven – or as high as it will go if you can’t reach these temps, and cook for a touch longer (as in 1 minute or so!). I made it tons of times at 200°C/390°F but we just found that a higher temp will brown the crust better, making it look more like real Italian pizza.

5. Dough – soft and elastic to touch, it should not be so sticky that it gets stuck all over your hands. If it is, then add flour 1 tbsp at a time and knead it in, until the dough is the right consistency. If it’s too dry, add water 1 teaspoon at a time until it’s softer.

You knead to roll it our with conviction – it is an elastic dough and it will want to shrink back to it’s original size! Once transferred to the pan, use your fingers to pull the base from the centre to fill the pan, being sure to avoid pinching the edges (to get nice puffy crusts).

6. Chilled cheese – no yeast pizza dough needs to be cooked a touch longer than yeast pizza to achieve the same slightly crispy exterior on the crust edges, and to get a bit of colour (pale white crust of most no yeast pizzas lack flavour and texture).

Life of Dozer

One for the pizza, one for Dozer, one for the pizza, one for Dozer….



The post Magic No Yeast Pizza Dough appeared first on RecipeTin Eats.

Balsamic Grilled Chicken Cobb Salad

A delicious and dinner-worthy grilled chicken Cobb salad loaded with avocado, tomato, carrot, bacon, and a silky balsamic Dijon dressing. Filling and healthy! 

Hey there! It’s Monica from Nourish and Fete. I’m all about simple, fresh, flavorful meals, and so excited to share one of our favorite salads with you today. A chicken Cobb salad is a delicious classic that’s easily lightened up to suit a healthy lifestyle.

This always hits the spot for lunch or dinner, especially when you’re craving some greens and lean protein. We eat it in a steady rotation with grilled chicken gyro salads and spinach salads with bacon and eggs.

You’ll love that this Cobb salad is easy to make yet completely wholesome. No processed ingredients or suspicious additives — just a vibrant mix of crisp veggies, juicy chicken, and a rich balsamic dressing.

What you need for a balsamic Cobb salad

  • Lettuce: You can use romaine, which is the base of a traditional Cobb salad, or spring mix. Baby spinach leaves are also a good choice.
  • Grilled chicken: The balsamic chicken is what sets this Cobb salad apart! A simple marinade adds rich, complex flavor while ensuring the chicken stays juicy on the grill.
  • Tomatoes: Any kind you like. Cherry or grape tomatoes are our go-to, and mini heirlooms in the late summer are a particular treat.
  • Carrots: Using pre-shredded carrots saves time and keeps assembly super simple.
  • Avocado: No Cobb is complete without this creamy, rich, all-natural source of healthy fats!
  • Bacon and egg: Crisp bacon is a must-have, and traditionalists will serve Cobb salad with a hard-boiled egg; it complements the other textures well.
  • Red onion: Adds a little tang and crunch that goes a long way!
  • Dressing: A super simple balsamic vinaigrette with a hint of Dijon is the perfect pairing to the grilled chicken — and doesn’t drown out all your healthy veggies.
  • Cheese: Blue cheese or gorgonzola are the traditional accompaniments to a Cobb salad, but in our house we actually prefer to keep this dairy-free! Fortunately, it’s easy to serve the cheese on the side, if you have some diners who will enjoy it and others who won’t. It might even feel fancier that way!

Tips for making this super simple

  • Get ahead: Cook your bacon and eggs ahead of time so you can assemble this salad in a flash.
  • Hit the marinade window: You can marinate the chicken up to four hours ahead of time. This will open deepen the flavor! If you need to marinate it longer — say, overnight — omit the lemon juice. The acid in even a small amount of citrus can negatively impact the texture of chicken when left in a marinade for a long time.
  • Shake the dressing: If you have a small jar with a tight-fitting lid, it’s the perfect vessel for making salad dressing. As a bonus, you can make extra and store what you don’t use in the jar in the fridge, and your next salad will be even easier to make.
  • Extra chicken? Great! Save it and serve alongside grilled veggies the next night, or shred it for use in a sandwich or another salad. Balsamic chicken should never go to waste!
Bowl of healthy Cobb salad with balsamic grilled chicken.


Balsamic Grilled Chicken Cobb Salad

Course Salad
Cuisine American
Keyword grilled chicken Cobb salad
Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 20 minutes
Total Time 45 minutes
Servings 2
Calories 673kcal
Author Monica Lensink


  • Serving Bowls
  • Cutting board
  • Kitchen Knife


Chicken and Marinade

  • 1/2 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher or sea salt
  • 8-10 cranks freshly-ground black pepper
  • 2 boneless, skinless chicken breasts


  • 1/3 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 garlic clove minced
  • pinch kosher or sea salt
  • 8-10 cranks freshly-ground black pepper


  • 4 cups romaine or spring mix lettuce
  • 3-4 slices cooked bacon crumbled
  • 2-3 hard-boiled eggs quartered or sliced
  • 1/2 cup cherry or grape tomatoes halved
  • 1/2 cup shredded carrots
  • 1/2 medium avocado sliced or diced
  • 1/4 red onion thinly-sliced or chopped
  • 2-3 tablespoons crumbled blue or gorgonzola cheese


  • First, prep the chicken. In a large bowl, combine the olive oil, balsamic, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Whisk until smooth. Add the chicken breasts, turning once to coat in the marinade. Cover bowl and transfer to the fridge for at least 20 minutes and up to 4 hours.
  • When ready to cook, discard marinade and grill the chicken to an internal temperature of 165 degrees F. Set chicken aside and slice when slightly cooled.
  • To make the dressing, combine all dressing ingredients in a small jar with a tight-fitting lid. Cover, shake well, and set aside until ready to serve. Dressing can be stored in the fridge for as much as 1 week.
  • To assemble the salads, lay lettuce out on a platter or individual salad plates. Top with bacon, eggs, tomatoes, carrots, avocado, onion, and sliced chicken, laying ingredients out in rows for a traditional Cobb salad look. Sprinkle on cheese and drizzle on dressing, if desired, or serve with those on the side.


This yields 2 generous salads, perfect for a filling lunch or dinner. The Nutritional info is per salad or 1/2 of the recipe. If serving as a side, estimate 4 portions.


Serving: 1salad | Calories: 673kcal | Carbohydrates: 23g | Protein: 39g | Fat: 49g | Saturated Fat: 9g | Cholesterol: 271mg | Sodium: 514mg | Potassium: 1329mg | Fiber: 9g | Sugar: 8g | Vitamin A: 14083IU | Vitamin C: 22mg | Calcium: 114mg | Iron: 3mg