207 lemon extract recipes

Mrs. Johnson's peach preserves boil ripe sliced peaches in clear sugar syrup with lemon extract for old-fashioned Texas-style preserves. Spoon over biscuits or warm over vanilla ice cream.

Lemon snowflake cookies with a tender lemon-zest dough rolled thin, cut with fluted cutters, and decorated with lemon royal icing piped into snowflake patterns. A beautiful holiday cookie.

Soft, light and buttery cookies with a burst of citrusy flavor. Perfect for a garden party.

These lemon pie macarons will give you the flavor of the lemon meringue pie and texture of the macarons. Nothing can be happier than enjoying one of these sweets.

Homemade Twinkies made with pound cake mix baked in DIY foil molds and filled with a fluffy vanilla cream. A fun copycat recipe that tastes fresher and better than the store-bought original.

Crisp and tangy little cookies, reminiscent of the ones Sunshine used to make.

Homemade applesauce is better than the store bought! Delicious and great dish. Try this recipe.

Microwave cherry preserves cook fresh pitted cherries with sugar, lemon, pectin, and a whisper of almond extract entirely in the microwave. Glossy, ruby-red preserves in 20 minutes of cook time. Small-batch canning made simple.

Fluffy light yet firm baked to a perfect soft golden crust.

Very flaky and buttery, just right amount of sweetness! Definitely recommend this recipe for Christmas.

Kiwi lemon pie with a tangy lemon custard filling in a graham cracker crust, topped with fresh kiwi slices and a glossy marmalade glaze. Bright, tart, and gorgeous.

Love strawberry? Love ice cream? Love the smooth, creamy and fruity flavor? Then this is your recipe :)

Use whole raw pistachios to mix in the dough, and the lemon flavor from the lemon zest and juice adds extra great taste to biscotti, a cup of tea or coffee with a couple of biscotti.

Light and as fluffy as a feather. This version is served with whipped cream and fresh berries.

Southern-style peach cobbler with brown sugar, cinnamon, and lemon-kissed peaches under a tender drop biscuit topping. Half whole wheat flour gives the crust nutty depth.

A breakfast staple made with organic spelt flour, coconut oil and natural sweetener. Serve with maple syrup on the side and fresh berries or bananas or organic yoghurt. Another option is to soften some apple slices in a little bit of water, vanilla and dash of maple syrup until the liquid reduces and the apples are soft. Sprinkle liberally with cinnamon – reminiscent of apple pie!