#lemonlover

A refreshing twist on the classic Tom Collins cocktail, featuring the tartness of fresh lemon juice and the sweetness of raspberry syrup.

Ingredients: 2 oz gin. 1 oz fresh lemon juice. 0.75 oz raspberry syrup. Club soda. Raspberries for garnish. Lemon twist for garnish.

Instructions: Put ice in a shaker. Gin, fresh lemon juice, and raspberry syrup should all be put into the shaker. Make sure to shake it well until it's cold. Pour the mixture through a strainer into an ice-filled Collins glass. Add club soda on top. Add some raspberries and a lemon twist as a garnish. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

With these Gooey Butter Lemon Cookies, you can indulge in the irresistible combination of gooey, lemony, and sweet. They're simple to make and full of zesty flavor.

Ingredients: 1 box lemon cake mix. 1/2 cup 1 stick unsalted butter, softened. 1 egg. 1 teaspoon lemon zest. 1 tablespoon lemon juice. 1/2 teaspoon vanilla extract. 1/2 cup powdered sugar.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and add it to a large bowl. Then add the egg, lemon zest, lemon juice, and vanilla extract. Mix until everything is well mixed and a dough forms. Put the sugar powder in a bowl that is not too deep. Take tablespoon-sized chunks of cookie dough and roll them into balls. Cover each dough ball with powdered sugar by rolling it in it. Spread the dough balls out on the baking sheet that has been prepared, leaving some space between them so that they can spread. After the oven is hot, bake for 10 to 12 minutes, or until the edges are set but the middle is still a little soft. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. You can add more powdered sugar to the cookies after they are completely cool if you want to. Enjoy these gooey, lemony cookies that are just the right amount of sweet and sour.

Prep Time: 15 minutes

Cook Time: 10 minutes

Delightful Lemon Curd Linzer Cookies filled with tangy lemon curd and dusted with powdered sugar. A perfect treat for any occasion!

Ingredients: 1 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 1 tsp pure vanilla extract. 1 tsp lemon zest. 2 1/2 cups all-purpose flour. 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup lemon curd. 1/2 cup powdered sugar, for dusting.

Instructions: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, and lemon zest until well combined. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Divide the dough into two equal parts, flatten each into a disk, and wrap in plastic wrap. Chill the dough in the refrigerator for at least 1 hour. Preheat your oven to 350F 175C and line a baking sheet with parchment paper. On a lightly floured surface, roll out one disk of chilled dough to about 1/4 inch thickness. Using a 2-inch round cookie cutter, cut out cookies and place them on the prepared baking sheet. Use a smaller decorative cookie cutter to cut out the centers of half of the cookies. Reroll any excess dough and continue cutting until all the dough is used. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cool, spread a thin layer of lemon curd on the whole cookies without the centers. Dust the cookies with the centers with powdered sugar. Top each whole cookie with a cut-out cookie to create the sandwich. Store the Lemon Curd Linzer Cookies in an airtight container at room temperature.

Prep Time: 30 minutes

Cook Time: 12 minutes

There is nothing quite like the zest and tart taste of these delightful lemon cupcakes. They are perfect for any occasion and are sure to brighten your day with their citrusy flavor.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1/2 cup whole milk. 2 tbsp lemon zest. 2 tbsp lemon juice. 1 tsp vanilla extract. 1/2 cup sour cream.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Mix the flour, baking powder, and salt together in a medium-sized bowl using a whisk. Put away. Put the softened butter and sugar in a large bowl and mix them together until they are light and fluffy. One egg at a time, making sure to mix well after each addition. The vanilla extract, lemon zest, and lemon juice should all be mixed in. Slowly add the dry ingredients to the wet ones, mixing them in with the milk every so often. Start with the dry ingredients and end with the milk. Don't mix any further than that. The batter should be smooth and well mixed after adding the sour cream. Fill up about two-thirds of the way to the top of each cupcake liner with batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After taking the cupcakes out of the oven, let them cool in the muffin tin for a few minutes. Then, move them to a wire rack to cool completely. After the cupcakes have cooled, you can frost them with your favorite lemon frosting or just eat them as they are. Add some more lemon zest on top to make it taste even tangier.

Prep Time: 15 minutes

Cook Time: 20 minutes