Super Lemon Ice Cream Ultra-Creamy Super Lemon Ice Cream with Zesty Citrus Punch Ingredients: 1 1/2 cups heavy cream 1 1/2 cups whole milk 1 cup granulated sugar 1 tablespoon lemon zest (from about 2 lemons) 1/2 cup freshly squeezed lemon juice (about 4 lemons) 4 large egg yolks 1 teaspoon pure vanilla extract Pinch of salt Directions: In a medium saucepan, combine milk, heavy cream, and half the sugar. Warm over medium heat until steaming, but not boiling. In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened. Slowly pour a bit of the hot cream mixture into the yolks, whisking constantly to temper. Gradually return the tempered egg mixture into the saucepan, whisking over low heat until the custard thickens enough to coat the back of a spoon (about 170°F). Remove from heat. Stir in lemon zest, lemon juice, vanilla, and a pinch of salt. Strain the mixture through a fine mesh sieve into a clean bowl. Chill in the refrigerator for at least 4 hours or overnight. Churn the chilled mixture in an ice cream maker according to manufacturer’s instructions. Transfer to a lidded container and freeze for at least 2 hours before scooping. Prep Time: 20 minutes | Chill Time: 4 hours | Churn + Freeze Time: 3 hours | Total Time: 7 hours 20 minutes Kcal: 310 kcal per serving | Servings: 6 servings #lemonicecream #homemadeicecream #citrusdessert #lemondesserts #zestyflavors #summericecream #icecreamlover #creamyicecream #frozendesserts #lemonrecipe #homemadedessert #icecreamtreat #refreshingflavors #custardicecream #realingredients #sweetandsour #fruitydessert #citruskick #lemonszn #dessertidea When life gives you lemons… make Super Lemon Ice Cream! It’s sweet, tart, creamy, and the ultimate summer scoop.

Carrot and Lemon Soup Zesty Carrot and Lemon Soup with Ginger and Herbs Ingredients: 1 tablespoon olive oil 1 large onion, chopped 2 garlic cloves, minced 1 tablespoon fresh ginger, grated 6 large carrots, peeled and sliced Zest of 1 lemon Juice of 1 lemon 4 cups vegetable broth 1/2 teaspoon ground cumin Salt and pepper to taste 1/4 cup coconut milk or heavy cream (optional for creaminess) Fresh parsley or dill, for garnish Directions: In a large pot, heat olive oil over medium heat. Add chopped onion and cook for 4–5 minutes until softened. Stir in garlic and grated ginger, cooking for another 1–2 minutes until fragrant. Add sliced carrots, lemon zest, cumin, salt, and pepper. Stir to coat. Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until carrots are very tender. Use an immersion blender (or transfer in batches to a blender) to puree the soup until smooth. Stir in lemon juice and optional coconut milk or cream for added richness. Adjust seasoning to taste. Serve hot, garnished with fresh herbs. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 180 kcal per serving | Servings: 4 servings #carrotsoup #lemonrecipes #vegancomfortfood #vegetarianmeals #healthyrecipes #immuneboosting #zestylunch #souprecipes #veggiesoup #gingerbenefits #easyweeknightmeals #winterwarmers #lightlunch #glutenfreemeals #onepotmeals #nourishingbowl #wholesomeeats #plantbasedmeals #springflavors #citruslove Bright, warming, and packed with flavor! This Carrot and Lemon Soup is perfect for a light yet nourishing meal.

Lemon Chicken Orzo Soup Bright and Comforting Lemon Chicken Orzo Soup Ingredients: 1 lb boneless, skinless chicken breasts 1 cup orzo pasta 6 cups chicken broth 2 tablespoons olive oil 1 medium onion, diced 3 cloves garlic, minced 2 medium carrots, diced 2 celery stalks, diced Juice and zest of 1 large lemon 1/4 cup fresh parsley, chopped Salt and pepper to taste Directions: In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery, and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Pour in chicken broth and bring to a gentle boil. Add chicken breasts to the pot, reduce heat, and simmer for 15-20 minutes until chicken is cooked through. Remove chicken breasts and shred them with two forks. Return shredded chicken to the pot. Stir in orzo pasta and cook for about 8-10 minutes until tender. Add lemon juice, lemon zest, and chopped parsley. Season with salt and pepper to taste. Serve hot, garnished with extra parsley if desired. Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes Kcal: Approximately 280 kcal per serving | Servings: 6 servings #lemonchickensoup #orzosoup #comfortfood #chickensoup #souprecipe #easymeals #healthysoup #homecooking #onepotmeal #familydinner #freshflavors #souplove #chickenrecipes #mediterraneanfood #lightmeals #weeknightdinner #healthyrecipes #lemonrecipes #herbs #quickdinner Warm up with this bright and comforting Lemon Chicken Orzo Soup — fresh, zesty, and packed with flavor!