Lemon marmalade

By the GetYourMacros team · 31 August 2026

A tangy, fragrant lemon preserve served on toasted corn cakes with a high-protein soy yogurt base.

• Time 25 min
• Course Breakfast
• Diet Vegan
• Cuisine Italian
• Allergens tree nuts, soy

Ingredients (1 serving)

• 1 Lemon (100 g)
• 10 g Sugar
• 500 g Soy yogurt
• 30 g Corn cakes
• 10 g Shelled pistachios

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Wash the lemon thoroughly and slice the peel of about half a lemon into very thin julienne strips.
2. In a small non-stick pan, combine the lemon strips, the juice of the whole lemon, and the sugar.
3. Cook over low heat for about 10-15 minutes, stirring frequently until the liquid reduces and becomes syrupy.
4. While the marmalade cools and thickens, place the soy yogurt in a large breakfast bowl.
5. Toast the corn cakes for a minute until extra fragrant and crunchy.
6. Spread the lemon marmalade over the cakes and serve them alongside the bowl of yogurt topped with chopped pistachios.

Tips

• Slicing the peel very thin ensures it softens quickly and isn't too bitter; use organic lemons for the best flavor.
• You can prep a larger batch of this quick marmalade and store it in a jar in the fridge for up to 5 days.

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