Benefits and Uses for Citrus Lemons

Discussing the Benefits and Uses for Citrus – Lemons

Here we are again, Winter is upon us with Flu Season around the corner. Now we all know the benefits of Citrus, that it is a great addition to our diets to boost the immune system and get our bodies ready for the days to come. The ongoing concern in general the more sour the fruit the better the Vitamin C content and the more effective the citrus.

According to research done by healthline - Lemons contain a high amount of vitamin C, soluble fiber, and plant compounds that give them a number of health benefits. Lemons may aid weight loss and reduce your risk of heart disease, anemia, kidney stones, digestive issues, and cancer

Read more.

In this post we have researched a few Funky and fresh relatively healthy recipes on what to do with lemons so that you can enjoy them within your diet while adding a bit of a twist, still getting the health benefits of citrus in your day to day intake.

Below you will find 3 ideas.

  1. Healthy Lemon Souffle that is low carb and Keto friendly.
  2. Low-Carb Lemon Poppy Seed Muffins
  3. Lemon Infused Tea
  4. Method for Preserving Lemons

1. Healthy Lemon Souffle ( Low Carb & Keto Friendly)

Step 1: The preparation.

Proper planning

Soufflés should be served immediately after baking. Part of the success of this recipe will be planning to have them done at the correct time. If the soufflés need to sit around before they are served, even the best soufflé will fall.

Preheat the oven

Before preheating, be sure you have a rack in the lower third of the oven. Then turn on the oven before starting the recipe so it has time to properly warm up. I start with a 400º F oven for these soufflés, then turn it down to 375º F after adding the soufflés. 

Prepare the ramekins properly

One of the keys to a great soufflé is properly preparing the ramekins. A properly prepared ramekin helps the soufflé rise to greatness.

I use four 4-ounce ramekins for this recipe. To prepare them for the soufflés, I use a pastry brush to brush the bottom with softened (not melted) butter. After the bottoms are buttered, butter the sides using vertical strokes that go from the bottom of the ramekin to the top.

Next, refrigerate the ramekin for 5 minutes or so, then butter again. I like to think of the upward streaks of butter as being the sides of a ladder that the rungs are attached to. 

Now, to add the rungs to the ladder we dust the ramekins with granulated sweetener. To do this, add a small amount of granulated sweetener to each one. Shake the ramekin around to coat the sides and bottom of the ramekin with the sweetener, then dump out the excess. The sweetener provides tooth to the sides of the ramekin to help the soufflé “climb” up the sides of the dish.

Separate the eggs

Room temperature eggs work best for souffles because they make a fluffier meringue.

To make a soufflé, you must first separate the eggs. It’s super-important to do this cleanly. If even the tiniest speck of yolk gets in the white, the whites will not whip correctly. 

When separating eggs, I like to put the egg white into a small bowl before adding it to the mixing bowl. That way, if I accidentally get a bit of yolk in the white, I don’t contaminate the other whites.

If you do get some yolk in with the egg white, don’t use that egg for the soufflé. Instead use that egg for something different, such as adding it to your scrambled eggs and get a different egg for the soufflé. You will also need to swap out the small bowl for a clean one as some yolk residue might be in it. 

Step 2: Make the lemon base.

Next, you place the yolks in a mixing bowl and beat them using either a hand mixer or a whisk, until the start to thicken. Then, you beat in the sweetener. The final step in preparing the base is to beat in the lemon juice and lemon zest. 

Step 3: Make the meringue.

To make the meringue, you need a separate, impeccably clean and completely dry bowl for the egg whites. A stainless steel bowl, copper bowl, or even a glass bowl will work. Avoid using a plastic bowl as it can be very difficult to remove old and fats from plastic.

Once the egg whites in the mixing bowl, you can add about 1/4 teaspoon lemon juice or a pinch of cream of tartar. This is completely optional, but helps stabilize the egg whites so you can get maximum volume.

I like to use an electric mixer to beat the egg whites, but a whisk will work just as well and provide the bonus of an arm workout.

Beat the egg whites until stiff peaks form. This means that when you pull the beaters (or whisk out of the meringue, a peak forms that holds its shape. Do not over beat the meringue or it will become dry and difficult to work with. 

Step 4: Combine the lemon base and the meringue.

This step takes a bit of finesse. It’s important to add about 1/3 of the meringue to the lemon base first and gently stir it into the yolk mixture. This lightens up the mixture so you can fold in the remaining meringue.

Add the second third of the meringue to the lightened mixture and fold it in by sliding a spatula under the yolk mixture then up and over the meringue. Continue until the meringue is incorporated.  

Repeat this folding process with the last third of the meringue. 

Step 5: Pour in the ramekins and bake

Spoon the soufflé batter into the ramekins, filling them with equal amounts. Wipe off any excess that might have gotten on the lip of the ramekin. 

Place the ramekins on a metal baking sheet with an edge. The metal helps transfer the heat into the ramekins and the edge prevents any spills from ending up on the bottom of your oven. 

Bake the soufflés until golden and puffed. 

How to serve our lemon soufflés 

All soufflés should be served immediately. I like to put a napkin on a small plate, then place the ramekin on top. The napkin helps keep the soufflé from sliding around. 

These soufflés don’t need any garnish to look amazing, but if you like, you can add a dusting of powdered sweetener on top, and/or place a lemon wedge on the plate beside the ramekin.

For more info on the recipe please refer to link below.

Read More:

Low-Carb Lemon Poppy Seed Muffins Recipe (Paleo and Keto-Friendly)

This quick and easy recipe for Low-Carb Lemon Poppy Seed Muffins starts your day on a bright note. These tender muffins boast the traditional flavor combination of lemon and poppy seeds. These muffins can be part of a low-carb, keto, Paleo, dairy-free, gluten-free, or diabetic diet.

Short on time? This recipe is for you! The pre-prep it requires is zesting and juicing the lemon.

This quick and easy recipe for Low-Carb Lemon Poppy Seed Muffins starts your day on a bright note. These tender muffins boast the traditional flavor combination of lemon and poppy seeds. These muffins can be part of a low-carb, keto, Paleo, dairy-free, gluten-free, or diabetic diet.

 Course Breakfast, Snack

 Cuisine American

 Prep Time 8 minutes

 Cook Time 22 minutes

 Total Time 30 minutes

 Servings 12

 Calories 118 kcal



  1. Preheat oven to 350º Fahrenheit. Line a 12 cup muffin pan with paper liners.
  2. In a medium mixing bowl whisk together the coconut flour, sweetener, baking soda, poppy seeds and lemon zest. 
  1. Whisk together the almond milk, avocado oil., eggs, and lemon juice in a separate mixing bowl. 
  1. Pour the wet ingredient mixture into the dry ingredients and stir to blend. Spoon mixture into the prepared muffin pan, distributing it equally among the muffin cups. 
  2. Bake for 20-23 minutes, or until the tops spring back when lightly touched or a toothpick inserted int the middle of the muffins comes out clean. Serve warm.

This recipe is courtesy of

For more information on the recipe click here


3. Lemon Infused Tea

Lemon Tea is a refreshing tea where lemon juice is added in black or green tea. It soothes the throat, prevents cough and congestion, and helps in weight loss. Here is how to make it.

What is Lemon Tea?

It is a simple beverage that will surely refresh you as soon as you take a sip.

To make this easy and quick tea, black tea is boiled in the water for a few minutes and then strained in a cup.

Add lemon juice, honey, and give it a mix. Your tea is ready!

You can even add in some mint leaves while boiling the tea, it adds a great flavor and makes your tea even more refreshing.

You can even make Lemon Iced Tea, just let the strained water come to room temperature, add in some ice cubes and then add in some lemon juice and honey.


This recipe just needs 4 ingredients – Black Tea, Water, Lemon Juice, and Honey.

You can even use green tea instead of black tea to make this lemon version.


With Green Tea

To make Green Tea with lemon, you have to follow the same process.

Just substitute black tea with green tea.

With ginger

If you want to add ginger in the this tea, add in some grated ginger in the boiling water.

Let it simmer for about a minute before you add the black tea.

Health Benefits

It keeps you hydrated.

Promotes weight loss, by keeping pH levels in balance.

Also build immunity.

Controls blood sugar, and therefore very good for diabetic people.

It soothes your throat, in the case of cough or cold.

It helps in digestion, as it helps the kidney and liver to function smoothly.

This tea also helps to clear the skin, as the Vitamin C and antioxidants present in it works wonder for the skin.

Side Effects

While it is extremely good for your body, too much of anything can be harmful to you and it goes the same with Lemon Tea as well.

As it has lemon juice, the excess quantity of it can cause ulcers or can cause heartburn or acidity for some people.

What is the best time to drink this tea?

The best time to drink this tea is in the morning, something that you drink on an empty stomach.

You can also sip one post-lunch or in the evening during your tea time break.

Step By Step Recipe

Heat water in a pan.

Once the water comes to a boil, simmer the heat. Add tea leaves and let them steep for a minute.

Strain the tea in serving cups.

Add lemon juice and honey and stir well. Serve immediately.

This Recipe is courtesy of To read more on the article click here.

the best method to preserve lemons or any citrus

How to Make Preserved Lemons – Learn to make simple salt-preserved lemons for use in braises, sauces, tagines and recipes. All you need are lemons, a quart jar and salt!

Salt preserved lemons are a technique that stretches back centuries. Ancient techniques of food preservation were greatly important before the days of modern refrigeration, particularly in countries with extended periods of hot weather and limited access to fresh produce. Preserving lemons with salt is one of the simplest and most ancient preservation methods. Salt-preserved lemons originated in the Middle East, though they are now used in cooking all over the world. The process of storing the lemons with salt draws out their juices and causes them to soften over time, removing bitterness from the peel and giving the lemons a wider variety of culinary purposes.

What I love

Preserved lemons have a unique flavour that is distinctly citrusy, while their pucker-inducing tartness is greatly reduced. I add them to braises, fish dishes, sauces and tagines. They brighten the flavour of many dishes. They pair really well with olives. I also sometimes use the salty, lemony liquid from the jar in salad dressings and sauces (the liquid is quite salty and can veer towards bitter– taste first and add with care!).

Process and Preference

Preserved lemons are super easy to make. I always have a jar on hand, just in case I want to add a special flavour to a new dish. You can preserve the lemons sliced whole (the peel still attached in one place) or quarter them; it really doesn’t make a difference how they are sliced. I prefer quartering them because it makes handling them easier, allowing me to stuff the jar with more slices. Generally only the peels are used in cooking, as the lemon flesh soaks up a lot of salt from the preserving liquid, rendering it mushy and very salty.

For a delicious recipe using preserved lemons, try my Moroccan Lemon Chicken with Olives.

How to Make Preserved Lemons - Step-by-Step Photo Tutorial


Learn to make simple salt-preserved lemons for use in braises, sauces, tagines and recipes. All you need are lemons, a quart jar and salt!


10 mins


5 mins


15 mins


6-8 whole lemons

4-5 tbsp salt


You will also need: Quart jar, sharp knife, pestle or wooden spoon


Start by cleaning your quart jar in hot soapy water. Dry with a clean towel. Clean the outsides of the lemons, rinse and pat dry. Slice the ends from the lemons to create a flat top and bottom.

Slicing the ends off lemons.

Stand the lemon on one of the flat ends. To preserve the lemons whole, cut an "x" in the lemon and stop when you are about 1/2 inch from cutting all the way through.

Scoring an X into lemons.

The quarters of the lemon remain attached at the base.

Lemons sliced most of the way through.

Open the lemon and pour in 1/2 tbsp of salt. Don't worry if some of the salt spills out.

Salting the inside of lemons.

Once you salt the lemons, pack them into the jar as tightly as possible. You can use a pestle or a wooden spoon to push them in.

Once all of the lemons are in the jar, add an additional 1 tbsp of salt. Press on the lemons one more time to extract as much juice as possible.

If the lemons are submerged in juice you can secure the lid, if not you may need to add additional fresh lemon juice to top them off.

Tightly packing a jar with lemons.

Alternatively, after slicing off the ends from the lemons, you can simply quarter them into four separate pieces; the quarters do not need to remain attached at the base. If you use this method, pour 1/2 tbsp salt into the bottom of the jar, place four lemon quarters in the jar, and sprinkle 1/2 tbsp salt evenly on top of the for slices. Repeat with each quartered lemon, alternating layers of 4 slices and 1/2 salt, till the jar is tightly packed with lemon slices. Sprinkle 1 tbsp on top of the final layer of slices.

Packing lemon slices in a jar.

Use a pestle to press on the lemons and extract as much juice as possible. Top off the jar with fresh lemon juice if needed.

Seal the jar and store the lemons in a cool dry place for at least 1 week. Give them a shake every once in a while to disperse the juice and salt.

Topping off a jar with fresh lemon juice.

After 1 week, move your lemons to refrigerator. When the peels become translucent, you will know they are soft and ready for use.

Dish of Preserved Lemon Quarters on marble counter, two jars of lemons in background.

When you are ready to use a lemon, remove it from the jar and rinse to remove excess salt.

Rinsing salt off a preserved lemon.

Cut all of the remaining lemon flesh and pith away from the rind and discard.

Removing the flesh from preserved lemons.

Chop the preserved lemon peel according to your recipe, or whichever way you prefer.

Chopping preserved lemon peels.

You can store the lemons in the refrigerator for up to 6 months.

Two jars of preserved lemons on a countertop.

This recipe is brought you to courtesy of Tori Avey – To read more click here.

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