Recipes Generators

🎃🥧Spiced Chai Meringue Pumpkin Pie🧡🍁Fair warning… this Pie disappears FAST!

🍴 Ingredients:
Pie Crust:
🥧 1 unbaked 9-inch pie crust
🫘 Pie weights or dried beans

Pumpkin Filling:
🎃 15 ounces pumpkin puree
🤎 3/4 cup packed brown sugar
🥚 2 large eggs
🥚 1 large egg yolk
🥛 1/2 cup heavy cream
🥛 1/2 cup whole milk
🌽 1 tablespoon cornstarch
🪵 1 teaspoon ground cinnamon
🫚 1/2 teaspoon ground ginger
🥜 1/2 teaspoon ground nutmeg
🫛 1/4 teaspoon ground cardamom
🪵 1/8 teaspoon ground cloves
🍂 1/8 teaspoon ground allspice
🧂 1/2 teaspoon salt
🫗 1 teaspoon vanilla extract

Meringue:
🥚 4 large egg whites
🤍 3/4 cup granulated sugar
🥄 1/4 teaspoon cream of tartar
🫗 1 teaspoon vanilla extract
🧂 1/8 teaspoon salt

📋 Directions:
1️⃣ Preheat the oven to 375°F (190°C).
2️⃣ Place the 🥧 pie crust in a 9-inch pie dish and crimp the edges.
3️⃣ Chill the 🥧 crust for 20 to 30 minutes.
4️⃣ Line the 🥧 crust with parchment paper and fill with 🫘 pie weights or dried beans.
5️⃣ Bake until the edges are lightly golden, then remove the parchment and 🫘 weights.
6️⃣ Continue baking until the bottom of the 🥧 crust looks lightly golden and dry.
7️⃣ Reduce the oven temperature to 350°F (175°C).
8️⃣ Whisk the 🎃 pumpkin puree, 🤎 brown sugar, 🪵 cinnamon, 🫚 ginger, 🥜 nutmeg, 🫛 cardamom, 🪵 cloves, 🍂 allspice, and 🧂 salt in a large bowl.
9️⃣ Add the 🥚 eggs and 🥚 egg yolk and whisk until smooth.
1️⃣0️⃣ Whisk the 🥛 heavy cream, 🥛 whole milk, and 🌽 cornstarch together in a separate bowl.
1️⃣1️⃣ Add the cream mixture and 🫗 vanilla extract to the 🎃 pumpkin mixture and whisk until completely smooth.
1️⃣2️⃣ Pour the filling into the prepared 🥧 pie crust.
1️⃣3️⃣ Bake for 45 to 50 minutes, until the edges are set and the center has a slight wobble.
1️⃣4️⃣ Remove the pie from the oven and cool completely.
1️⃣5️⃣ Beat the 🥚 egg whites, 🥄 cream of tartar, and 🧂 salt until foamy.
1️⃣6️⃣ Gradually add the 🤍 granulated sugar while continuing to beat.
1️⃣7️⃣ Beat until the meringue is glossy and forms stiff peaks.
1️⃣8️⃣ Beat in the 🫗 vanilla extract.
1️⃣9️⃣ Spread the meringue over the cooled 🎃 pumpkin filling, reaching all the way to the edges.
2️⃣0️⃣ Use a spoon or spatula to create decorative peaks and swirls.
2️⃣1️⃣ Toast the meringue with a kitchen torch until lightly golden, or place the pie in a warm oven briefly until the meringue is toasted.
2️⃣2️⃣ Chill the finished pie before slicing and serving.

Prep Time: 30 mins | Cooking Time: 55 mins | Total Time: 2 hrs 30 mins | Kcal: 360 | Servings: 8

🎃🍞Artisan Spiced Pumpkin Sourdough Bread🎃🍞

🍴 Ingredients:
🌾 400g bread flour
🌾 100g whole wheat flour
🎃 200g pumpkin purée (canned or homemade)
🍞 100g active sourdough starter
💧 250g water
🧂 10g salt
🪵 1 tsp ground cinnamon
🥜 1 tsp ground nutmeg

📋 Directions:
1️⃣ Feed your 🍞 starter 4-6 hours ahead and ensure it’s bubbly and active.
2️⃣ In a large bowl, mix 🌾 bread flour, 🌾 whole wheat flour, 💧 water, and 🎃 pumpkin purée, then let sit 30 minutes (autolyse).
3️⃣ Add 🍞 sourdough starter, 🪵 ground cinnamon, 🥜 ground nutmeg, and 🧂 salt, mix well, and perform 3-4 stretch & folds over the next 2 hours.
4️⃣ Cover and bulk ferment at room temp for 4-6 hours or until doubled in size.
5️⃣ Turn dough onto a floured surface, shape into a boule, and place into a proofing basket.
6️⃣ Cover and cold-proof in the fridge overnight (8-12 hours).
7️⃣ Preheat oven to 475°F (245°C) with Dutch oven inside, then remove dough from fridge.
8️⃣ Flip onto parchment, score deeply, and bake 20 minutes with lid on.
9️⃣ Remove lid, reduce heat to 450°F (230°C), and bake another 20-25 minutes until deep golden.
1️⃣0️⃣ Cool on a wire rack for at least 90 minutes before slicing.

Prep Time: 45 mins | Cooking Time: 45 mins | Total Time: 16 hrs | Kcal: 185 | Servings: 12

🎃🤎 Brown butter + cozy pumpkin spices = the ultimate soft autumn cookie!🎃🤎
Brown Butter Pumpkin Snickerdoodle Cookies

🍴 Ingredients:
Cookie Dough:
🧈 1 cup (2 sticks) unsalted butter
🤎 1 cup light brown sugar, packed
🤍 1/2 cup granulated sugar
🎃 1/3 cup canned pumpkin purée, blotted dry
🥚 1 large egg yolk
🫗 2 teaspoons pure vanilla extract
🌾 2 2/3 cups all-purpose flour
🥄 1/2 teaspoon baking soda
🧂 1/2 teaspoon salt
🪵 1 1/2 teaspoons ground cinnamon
🍂 1 teaspoon pumpkin pie spice
🥄 1/4 teaspoon cream of tartar (optional)

Cinnamon Sugar Coating:
🤍 1/4 cup granulated sugar
🪵 1 tablespoon ground cinnamon

📋 Directions:
1️⃣ Brown the butter: In a light-colored pan, melt 🧈 butter over medium heat, stirring continuously until golden brown specks form and it smells nutty, then cool for 10 minutes.
2️⃣ Mix wet ingredients: In a large bowl, whisk brown 🧈 butter, 🤎 brown sugar, and 🤍 granulated sugar until combined, then stir in 🎃 pumpkin, 🥚 egg yolk, and 🫗 vanilla.
3️⃣ Add dry ingredients: In a separate bowl, whisk together 🌾 flour, 🥄 baking soda, 🧂 salt, 🪵 cinnamon, 🍂 pumpkin pie spice, and 🥄 cream of tartar.
4️⃣ Slowly mix the dry ingredients into the wet mixture until dough forms.
5️⃣ Cover and refrigerate the dough for 30–45 minutes until firm.
6️⃣ Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
7️⃣ Mix 🤍 granulated sugar and 🪵 ground cinnamon in a small bowl for the coating.
8️⃣ Scoop 2-tablespoon portions of dough, roll into balls, and coat each generously in the 🤍 sugar and 🪵 cinnamon mixture.
9️⃣ Place dough balls 2 inches apart on prepared baking sheets.
1️⃣0️⃣ Bake for 10–12 minutes, until edges are set and centers appear slightly underbaked.
1️⃣1️⃣ Let rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

, Prep Time: 20 mins | Cooking Time: 12 mins | Total Time: 1 hr 15 mins | Kcal: 195 | Servings: 24 )

🎃🍋Creamy & Savory Pumpkin Hummus 🎃🍋

🍴 Ingredients:
🎃 1 cup pumpkin puree
🧆 1 can (15 oz) chickpeas, drained and rinsed
🏺 1/4 cup tahini
🍋 2 tablespoons fresh lemon juice
🧄 1 small garlic clove
🫒 2 tablespoons olive oil
🌾 1/2 teaspoon ground cumin
🌶️ 1/2 teaspoon smoked paprika
🪵 1/4 teaspoon ground cinnamon
🧂 1/2 teaspoon salt
💧 2-4 tablespoons cold water
🎃 2 tablespoons pumpkin seeds for topping
🌿 1 tablespoon fresh parsley chopped, for topping

📋 Directions:
1️⃣ Add the 🎃 pumpkin puree, 🧆 chickpeas, 🏺 tahini, 🍋 lemon juice, 🧄 garlic, 🫒 olive oil, 🌾 cumin, 🌶️ smoked paprika, 🪵 cinnamon, and 🧂 salt to a food processor.
2️⃣ Blend for 1-2 minutes until the mixture becomes smooth and creamy.
3️⃣ Add 💧 cold water, 1 tablespoon at a time, while blending until the hummus reaches your desired consistency.
4️⃣ Taste and adjust the 🧂 salt, 🍋 lemon juice, or spices if needed.
5️⃣ Transfer the hummus to a serving bowl.
6️⃣ Use the back of a spoon to create swirls on the surface.
7️⃣ Drizzle with a little 🫒 olive oil and sprinkle with 🎃 pumpkin seeds and fresh 🌿 parsley.
8️⃣ Serve immediately with pita bread, pita chips, crackers, or fresh vegetables.

Prep Time: 10 mins | Cooking Time: 0 mins | Total Time: 10 mins | Kcal: 180 | Servings: 6

🍯🍪Soft & Gooey Chocolate Chip Biscoff Cookies🍪🍯

🍴 Ingredients:
🧈 1 cup (226 g) unsalted butter, softened
🤎 1 cup (200 g) brown sugar
🤍 1/2 cup (100 g) granulated sugar
🥚 1 large egg
🫗 2 teaspoons vanilla extract
🌾 2 1/2 cups (315 g) all-purpose flour
🥄 1 teaspoon baking soda
🧂 1/2 teaspoon salt
🍫 1 1/2 cups (255 g) chocolate chips
🍪 8-10 Biscoff cookies, crushed
🍯 1/2 cup Biscoff spread

📋 Directions:
1️⃣ Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2️⃣ Beat the softened 🧈 butter, 🤎 brown sugar, and 🤍 granulated sugar until creamy and fluffy.
3️⃣ Add the 🥚 egg and 🫗 vanilla extract and mix until smooth.
4️⃣ In a separate bowl, whisk together the 🌾 flour, 🥄 baking soda, and 🧂 salt.
5️⃣ Gradually add the dry ingredients to the butter mixture and mix just until combined.
6️⃣ Fold in the 🍫 chocolate chips and crushed 🍪 Biscoff cookies.
7️⃣ Chill the dough for 30 minutes if it feels very soft or sticky.
8️⃣ Scoop about 3 tablespoons of dough for each cookie and gently roll into balls.
9️⃣ Place the dough balls several inches apart on the prepared baking sheets.
1️⃣0️⃣ Press a few extra 🍫 chocolate chips and 🍪 Biscoff pieces onto the tops, if desired.
1️⃣1️⃣ Bake for 10-13 minutes, until the edges are lightly golden and the centers still look soft.
1️⃣2️⃣ Let the cookies rest on the baking sheet for 10 minutes.
1️⃣3️⃣ Transfer the cookies to a cooling rack and let them cool.
1️⃣4️⃣ Warm the 🍯 Biscoff spread for 10-15 seconds in the microwave and stir until smooth.
1️⃣5️⃣ Drizzle the warm 🍯 Biscoff spread over the cooled cookies, sprinkle with extra crushed 🍪 Biscoff cookies, and serve.

Prep Time: 15 mins | Cooking Time: 12 mins | Total Time: 1 hr | Kcal: 220 | Servings: 18

🎃🤎Soft & Fluffy Sourdough Pumpkin Cinnamon Rolls🎃🤍

🍴 Ingredients:
Dough:
🍞 100 g active sourdough starter
🎃 120 g pumpkin puree
🥛 120 g whole milk
🥚 1 large egg
🧈 60 g unsalted butter, melted
🤍 50 g granulated sugar
🌾 360 g all-purpose flour
🧂 7 g salt
🫗 1 tsp vanilla extract

Filling:
🧈 60 g unsalted butter, softened
🤎 100 g brown sugar
🎃 60 g pumpkin puree
🪵 2 tbsp ground cinnamon
🍂 1 tsp pumpkin pie spice

Cream Cheese Frosting:
🧁 115 g cream cheese, softened
🧈 30 g unsalted butter, softened
🧁 100 g powdered sugar
🫗 1 tsp vanilla extract
🥛 1-2 tbsp milk

📋 Directions:
1️⃣ Combine the 🍞 sourdough starter, 🎃 pumpkin puree, 🥛 whole milk, 🥚 egg, melted 🧈 butter, 🤍 granulated sugar, and 🫗 vanilla extract in a large bowl.
2️⃣ Add the 🌾 flour and 🧂 salt and mix until a shaggy dough forms.
3️⃣ Cover and let the dough rest for 20-30 minutes.
4️⃣ Knead the dough until smooth and elastic.
5️⃣ Place the dough in a lightly greased bowl, cover, and let it ferment at room temperature for 6-10 hours, or until1 noticeably puffy.
6️⃣ Mix the softened 🧈 butter, 🤎 brown sugar, 🎃 pumpkin puree, 🪵 cinnamon, 🍂 pumpkin pie spice, and 🫗 vanilla until smooth.
7️⃣ Roll the dough into a rectangle about 12 x 16 inches on a lightly floured 🌾 surface.
8️⃣ Spread the cinnamon-pumpkin filling evenly over the dough.
9️⃣ Roll the dough tightly from the long side into a log.
1️⃣0️⃣ Cut the log into 12 equal rolls.
1️⃣1️⃣ Arrange the rolls in a greased baking dish, cover, and let them rise for 1-3 hours until puffy.
1️⃣2️⃣ Preheat the oven to 350°F (175°C).
1️⃣3️⃣ Bake for 25-30 minutes, until golden brown and cooked through.
1️⃣4️⃣ Beat the 🧁 cream cheese and softened 🧈 butter until smooth.
1️⃣5️⃣ Add the 🧁 powdered sugar and 🫗 vanilla and mix until combined.
1️⃣6️⃣ Add the 🥛 milk gradually until the frosting reaches your desired consistency.
1️⃣7️⃣ Let the rolls cool for 10-15 minutes, then spread the 🧁 cream cheese frosting over the warm rolls and serve warm.

, Prep Time: 30 mins | Cooking Time: 30 mins | Total Time: 8 hrs | Kcal: 380 | Servings: 12

🌾🍞Soft & Flexible Sourdough Discard Flour Tortillas🌾🍞

🍴 Ingredients:
🌾 500 g bread flour
🍞 200 g sourdough discard
💧 280 g water
🫒 15 g olive oil
🧂 15 g salt

📋 Directions:
1️⃣ Add the 🌾 bread flour, 🍞 sourdough discard, 💧 water, 🫒 olive oil, and 🧂 salt to a large mixing bowl.
2️⃣ Mix until a rough, shaggy dough forms and no large areas of dry flour remain.
3️⃣ Cover the bowl and let the dough rest for 30 minutes.
4️⃣ Knead the dough for 8-10 minutes by hand, or until smooth and elastic.
5️⃣ Cover the dough and let it ferment at room temperature for about 4 hours, or until it looks slightly puffy and relaxed.
6️⃣ Transfer the dough to a lightly floured surface and divide it into 12 equal portions.
7️⃣ Shape each portion into a smooth ball and cover with a clean kitchen towel.
8️⃣ Let the dough balls rest for 30 minutes so the gluten can relax.
9️⃣ Flatten one dough ball and roll it into a thin, round tortilla.
1️⃣0️⃣ Heat a dry skillet or griddle over medium-high to high heat.
1️⃣1️⃣ Place the tortilla on the hot skillet and cook for 45-60 seconds, until bubbles and golden-brown spots appear.
1️⃣2️⃣ Flip and cook for another 30-60 seconds.
1️⃣3️⃣ Remove the tortilla and immediately place it under a clean kitchen towel to keep it soft.
1️⃣4️⃣ Repeat with the remaining dough balls, stacking the cooked tortillas under the towel.

Prep Time: 20 mins | Cooking Time: 15 mins | Total Time: 5 hrs 35 mins | Kcal: 175 | Servings: 12

🎃🍝Creamy Garlic Parmesan Pumpkin Pasta🧀🎃

🍴 Ingredients:
🍝 12 oz pasta
🎃 1 cup pumpkin puree
🧅 1 small yellow onion, finely diced
🧄 3 garlic cloves, minced
🫒 1 tbsp olive oil
🧈 1 tbsp butter
🥛 1/2 cup heavy cream
🧀 1/2 cup grated Parmesan cheese
🌿 1/2 tsp dried sage
🥜 1/4 tsp nutmeg
⬛ 1/2 tsp black pepper
🧂 Salt to taste
💧 1 cup reserved pasta water

📋 Directions:
1️⃣ Bring a large pot of salted water to a boil and cook the 🍝 pasta until al dente.
2️⃣ Reserve 1 cup of 💧 pasta water, then drain the 🍝 pasta.
3️⃣ Heat the 🫒 olive oil and 🧈 butter in a large skillet over medium heat.
4️⃣ Add the diced 🧅 onion and cook for 3 to 4 minutes until softened.
5️⃣ Add the minced 🧄 garlic and cook for 30 to 60 seconds.
6️⃣ Stir in the 🎃 pumpkin puree, 🌿 dried sage, 🥜 nutmeg, ⬛ black pepper, and 🧂 salt.
7️⃣ Cook for 2 to 3 minutes, stirring occasionally.
8️⃣ Reduce the heat to low and stir in the 🥛 heavy cream.
9️⃣ Add the 🧀 Parmesan cheese and stir until melted and creamy.
1️⃣0️⃣ Add 1/4 cup of reserved 💧 pasta water and stir until the sauce is smooth.
1️⃣1️⃣ Add the cooked 🍝 pasta to the skillet and toss until evenly coated.
1️⃣2️⃣ Add more 💧 pasta water as needed until the sauce reaches a silky consistency.
1️⃣3️⃣ Cook for another 1 to 2 minutes over low heat.
1️⃣4️⃣ Serve immediately with extra 🧀 Parmesan, fresh 🌿 sage, or toasted 🎃 pumpkin seeds.

Prep Time: 10 mins | Cooking Time: 20 mins | Total Time: 30 mins | Kcal: 420 | Servings: 4

🤍🤎Sourdough Chocolate Snickerdoodle Cookies🤍🤎

🍴 Ingredients:
Cookie Dough:
🧈 1 cup unsalted butter, softened
🤍 1 cup granulated sugar
🤎 ¾ cup brown sugar
🥚 2 large eggs
🍞 1 cup sourdough starter or discard
🫗 2 teaspoons vanilla extract
🌾 2 ¼ cups all-purpose flour
🍫 ¾ cup unsweetened cocoa powder
🥄 1 teaspoon baking soda
🥄 1 teaspoon cream of tartar
🧂 ½ teaspoon salt
🪵 2 teaspoons ground cinnamon

Cinnamon Sugar Coating:
🤍 ⅓ cup granulated sugar
🪵 1 ½ teaspoons ground cinnamon

📋 Directions:
1️⃣ Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2️⃣ In a large bowl, beat the softened 🧈 butter, 🤍 granulated sugar, and 🤎 brown sugar until light and creamy.
3️⃣ Add the 🥚 eggs one at a time, mixing well after each addition.
4️⃣ Mix in the 🍞 sourdough starter and 🫗 vanilla extract until smooth.
5️⃣ In a separate bowl, whisk together the 🌾 flour, 🍫 cocoa powder, 🥄 baking soda, 🥄 cream of tartar, 🧂 salt, and 🪵 ground cinnamon.
6️⃣ Gradually add the dry ingredients to the wet mixture and mix just until a thick cookie dough forms.
7️⃣ Cover the dough and chill for about 30 minutes to make it easier to shape and prevent excessive spreading.
8️⃣ Mix the coating 🤍 sugar and 🪵 cinnamon in a shallow bowl.
9️⃣ Scoop approximately 2 tablespoons of dough for each cookie and roll into balls.
1️⃣0️⃣ Roll each dough ball generously in the 🤍 sugar and 🪵 cinnamon mixture.
1️⃣1️⃣ Place the cookies on the prepared baking sheets, leaving about 2 inches between them.
1️⃣2️⃣ Bake for 10-12 minutes until the edges look set while the centers still appear slightly soft.
1️⃣3️⃣ Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

Prep Time: 15 mins | Cooking Time: 12 mins | Total Time: 57 mins | Kcal: 190 | Servings: 24

🍋🫐Sourdough Blueberry Lemonade Cake🍋🫐

🍴 Ingredients:
For the Lemonade Sourdough Cake:
🌾 2 2/3 cups all-purpose flour (320g)
🥄 1 1/2 tsp baking powder
🥄 1 tsp baking soda
🧂 1 tsp salt
🧈 1 cup unsalted butter, softened (226g)
🤍 1 3/4 cups granulated sugar (350g)
🥚 3 large eggs, room temperature
🍞 1 cup sourdough discard, room temperature (240g)
🥛 1/2 cup whole milk (120g)
🍋 1/3 cup frozen lemonade concentrate, thawed, undiluted
🍋 2 tbsp fresh lemon zest
🫐 1 1/2 cups fresh or frozen blueberries (tossed in a tablespoon of flour)
🌾 1 tablespoon all-purpose flour (to toss blueberries)

For the Lemonade Soaking Syrup:
🍋 1/3 cup frozen lemonade concentrate, thawed, undiluted
🧁 1/4 cup powdered sugar

For the Lemon Frosting:
🧈 1 cup unsalted butter, softened (226g)
🧁 4 cups powdered sugar (480g)
🍋 3 tbsp frozen lemonade concentrate OR fresh lemon juice
🥛 1 tbsp heavy cream or milk
🍋 1 tsp lemon zest

📋 Directions:
1️⃣ Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2️⃣ In a medium bowl, whisk together the all-purpose 🌾 flour, baking 🥄 powder, baking 🥄 soda, and 🧂 salt. Set aside.
3️⃣ Prepare the blueberries by tossing 1 ½ cups of fresh or frozen blueberries in a tablespoon of 🌾 flour. This prevents them from sinking during baking. Set aside.
4️⃣ In a large mixing bowl or the bowl of a stand mixer, cream together the softened unsalted 🧈 butter and granulated 🤍 sugar until the mixture is light and fluffy, about 3-5 minutes.
5️⃣ Add the large 🥚 eggs one at a time, mixing well after each addition. Stir in the fresh lemon 🍋 zest.
6️⃣ In a separate small bowl or measuring cup, prepare the liquids by combining the 🍞 sourdough discard, whole milk, and 1/3 cup thawed lemonade 🍋 concentrate.
7️⃣ Add about one-third of the dry ingredients to the butter mixture, followed by the sourdough-milk liquid. Mix on low speed until just combined.
8️⃣ Continue to add the remaining dry ingredients in two additions, alternating with the sourdough mixture, beginning and ending with the dry ingredients. Mix until just combined and do not overmix.
9️⃣ Gently and carefully fold the floured blueberries into the completed batter with a spatula right before baking.
1️⃣0️⃣ Transfer the completed batter to the prepared 9x13 baking pan and spread it evenly. Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
1️⃣1️⃣ While the cake bakes, prepare the Lemonade Soaking Syrup by whisking together the lemonade 🍋 concentrate and powdered 🧁 sugar in a small bowl.
1️⃣2️⃣ Immediately after removing the cake from the oven, pierce the entire surface of the warm cake with a fork or skewer. Drizzle the soaking syrup evenly over the entire surface of the warm cake. Allow the cake to cool completely in the pan on a wire rack.
1️⃣3️⃣ After the cake is completely cooled, prepare the Lemon Frosting. In a medium-large bowl, beat the softened unsalted 🧈 butter until it is creamy.
1️⃣4️⃣ Gradually add the powdered 🧁 sugar, beating on medium-low speed at first, then increase to medium-high for about 3 minutes until fluffy. Add the lemonade 🍋 concentrate (or lemon juice), heavy milk 🥛, and lemon 🍋 zest. Beat until everything is incorporated and the frosting is smooth and fluffy.
1️⃣5️⃣ Frost the cooled cake with the lemon buttercream frosting using an offset spatula.
1️⃣6️⃣ Garnish with additional lemon 🍋 zest, if desired. Cut into slices and serve.

Prep Time: 30 mins | Cooking Time: 40 mins | Total Time: 2.5 hrs | Kcal: 480 | Servings: 15