International Lemon Juice Day: Lemon Recipes & Tips (using lemons straight from our tree!)

27th August 2020

Here at Beacon we are enormously proud of our old Lemon Tree. Each year it reliably produces our whole team and any guests that are in the park with an abundance of beautiful smelling, extra juicy lemons. Lemon is super versatile and, while it might be difficult to stomach that sour taste when eaten alone, it is a delicious addition to lots of treats. Not to mention, it is an essential component of any fresh seafood feast, the perfect complement to an afternoon cocktail and a handy household item.

Our magnificent lemon tree was planted in 1972 by the park co-founder, Judy’s, mother. Her secret to such an abundant tree was was bottling a little bit of wee each day and feeding it to the tree and it worked! 48 years later and we are still reaping the rewards! Apparently, the nitrogen, potassium and phosphorus present in human urine is the nutrients that fruit trees thrive on and can be found in most common fertilisers today.

The 29th of August is World Lemon Juice Day and, you know what they say about when life hands you lemons! So we’ve spent the week compiling our favourite lemon recipes and tips (the top two come straight from Judy’s own book of baking tricks!)

Judy’s Best Ever Cheese Cake


  • Chocolate Ripple Biscuits or Marie Biscuits, made into crumbs
  • 125 grams butter, softened
  • 1 TBSP sugar
  • 2 TSP cinnamon
  • 250 grams cream cheese
  • 1 tin condensed milk
  • ½ cup lemon juice
  • 1 TSP vanilla
  • 300mL thickened cream
  • 1 TSP sugar
  • ½ TSP vanilla


  • Mix biscuits, butter, sugar and cinnamon together in a food processor to form base
  • Place in spring tin and allow to set
  • Add condensed milk, lemon juice and vanilla to cream cheese and combine
  • Spread mixture over set base and refrigerate to set
  • Whip the cream and combine with TSP sugar and ½ TSP vanilla
  • When set, spread the top with whipped cream mixture
  • Make sure your lemon is ripe
  • Grate some chocolate and add to the top of the cake, after the cream

Judy’s Best Ever Lemon Slice


  • 250 grams butter
  • 2 cups coconut
  • 1 can condensed milk
  • 2 packets of Marie Biscuits, crushed
  • Icing Sugar
  • Rind of 2 lemons


  • Melt butter and add condensed milk
  • Combine crushed Marie biscuits with coconut
  • Combine butter mixture with biscuit mixture to form base
  • Spread base into a lamington tray
  • Combine icing sugar and lemon rind to form icing to top lemon slice

Detox Juice

When you’ve eaten your fair-share of yummy treats, make this delicious green detox juice to cleanse your liver and boost your digestion. Simply chop, peel and place the below ingredients into your juicer and serve cold over ice.

  • 1 whole lemon
  • 3 Celery Sticks
  • 1 whole cucumber
  • 1 green apple
  • 2cm fresh ginger
  • Handful of spinach
  • Handful of parsley

Had enough lemon to eat? Don’t worry, there are plenty of household ways to use up your leftovers...

Eliminate Fridge Odours

Simply soak a sponge in lemon juice and leave it in your fridge for a couple of hours to absorb any smells.

Keep those pesky bugs out

Squeeze lemon juice over any cracks or hole where the ants are sneaking in and they won’t come anywhere near it.

Eliminate nasty smells in your rubbish bin

Use your leftover lemon peels to keep your rubbish bin smelling fresh. It’s easy – just place a few lemon peels at the bottom of the bin before you put the liner in and any unpleasant smells will be absorbed.

Keep avocado fresh

A few squeezes over leftover avocado or guacamole will keep it fresh in the fridge (and stop it from browning) for a few days longer than without the lemon!