Lemon Macaroon Cheesecake Tartlet

Coconut Macaroon Crust

1 1/2 c. shredded coconut

1/2 c. cashew flour

1/4 tsp sea salt

2 Tbsp maple syrup

1 Tbsp coconut oil

1 Tbsp date paste

Mix all ingredients together well by hand. Press into 9-inch tart pan. Dehydrate 24-48 hours (I toss it in the oven at 350 for a few minutes or just leave it uncooked). Chill crust in freezer for at least 15 minutes or until ready to fill.

Filling

1 1/2 c. cashews (soaked at least 1 hour)

1/4 c. + 2 Tbsp lemon juice

1/4 c. + 2 Tbsp agave

1/4 c. + 2 Tbsp coconut oil, melted

1/3 c. water

1/2 tsp vanilla extract

1/4 tsp nutritional yeast

1/4 tsp sea salt

1/4 vanilla bean, scraped

2 Tbsp lemon zest

Blend all ingredients until very smooth. Fill crust and chill in freezer overnight. Remove pie from pan. Store in freezer. Remove 15-20 minutes prior to serving.

Lemon Cookies

1 cup butter

2.5 cups powdered sugar

2 Tbsp lemon zest

.5 tsp salt

2 c flour

2 Tbsp sugar

4 oz cream cheese

Preheat oven to 350. Beat butter, 1 cup powdered sugar, 1 Tbsp lemon zest and salt until combined. Add flour. Turn dough onto piece of plastic wrap; pat into 1/2 in thick disk; wrap and chill until firm, about 1 hr. Un wrap dough; place on lightly floured parchment paper and roll about 1/8 in thick. Cut out cookies and place 1 in apart on baking sheets; sprinkly with granulated sugar. Bake until barely beginning to brown, 15-20 min. Cool. Make lemon filling by mixing cream cheese and 1 Tbsp lemon zest until smooth; gradually add 1 cup powdered sugar, mixing until smooth; mix in another 1/2 cup powdered sugar or enough to create a firm but spreadable filling. Form sandwiches by placing 1 tsp filling between two cookies, sugar side out, and squeezing gently.

Old-Fashioned Lemonade

Ingredients:
2 c. sugar
5 c. water, divided
zest of one lemon
1 3/4 c. lemon juice (about six juiced lemons)

Directions:
1. In a large saucepan, combine sugar, 1 c. water and lemon zest. Cook and stir over medium heat until sugar is dissolved, about 4 min.

2. Remove from heat. Stir in lemon juice and remaining water. Pour into a pitcher and refrigerate until chilled. I usually add more water, enough to fill a 2 quart pitcher. Serve over ice.

Grilled Lemon Salmon

* 2 teaspoons fresh dill
* 1/2 teaspoon pepper
* 1/2 teaspoon salt
* 1/2 teaspoon garlic powder
* 1 1/2 lbs salmon fillets
* 1/4 cup packed brown sugar
* 1 chicken bouillon cube, mixed with
* 3 tablespoons water
* 3 tablespoons oil
* 3 tablespoons soy sauce
* 4 tablespoons finely chopped green onions
* 1 lemon, thinly sliced

1. Sprinkle dill, pepper, salt and garlic powder over salmon.
2. Place in shallow glass pan.
3. Mix sugar, chicken bouillon, oil, soy sauce, and green onions.
4. Pour over salmon.
5. Cover and chill for 1 hour, turn once.
6. Drain and discard marinade.
7. Put on grill on med heat, place lemon.
8. Cover and cook for 15 minutes, or until fish is done.