Recipes with lemon zest
1,512 recipes
Fruitcake Biscotti
Fruitcake biscotti studded with dried cranberries, tart cherries, candied orange rind, and almonds. Twice-baked for that signature crunch with lemon and almond extract.
Buttery Lemon Poppy Seed Muffins
Try these colorful and scrumptious muffins that go hand-in-hand with a sunny day.
Munich Cheesecake
Munich cheesecake with a shortcrust base, vanilla bean cream cheese filling, poppy seed-raisin layer, and brown sugar streusel topping broiled until crisp.
Three-Grain Medley
A nutty, chewy side dish of wheat berries, pearl barley, and wild rice simmered in chicken bouillon with lemon zest, garlic, and green onions. Wholesome comfort in one pot.
Rhubarb Marmalade
Rhubarb marmalade brightened with orange and lemon zest, set with liquid pectin for a tangy-sweet spread. A quick stovetop preserve that captures spring rhubarb at its peak.
Lemon Chive Pepper Muffins
Lemon chive pepper muffins with fresh lemon zest, chopped chives, and coarsely ground black pepper. A savory-sweet quick bread that pairs with soups and salads.
Green Olive-Cucumber Salad
Green olive-cucumber salad set in lime gelatin with lemon juice, lemon zest, and onion-stuffed olives. A retro molded salad with a tangy, savory twist.
Lemon Angel Roll
Light angel food cake rolled with a tangy lemon cream filling made from sweetened condensed milk and whipped topping. A stunning no-fuss dessert that starts with a box mix.
Creamy Cucumber Sauce
A cool, no-cook cucumber sauce with mayo, fresh lemon zest, lemon juice, and dill. Spoon it over broiled, poached, or fried fish for an instant flavor upgrade. Five ingredients, five minutes.
New England Apple Pie
New England apple pie with a butter pastry, crumb topping, and heritage apples like Northern Spy or Rhode Island Greening. Cinnamon and lemon zest brighten the filling, and a two-stage bake browns the crust without burning.
Pumpkin-Cream Cheese Pie
Pumpkin cream cheese pie in a graham cracker crust with lemon and orange zest, topped with vanilla sour cream. A cheesecake-pumpkin pie hybrid chilled overnight.
Kiwi Fruit Gelato
Kiwi fruit gelato made without an ice cream machine, using a simple syrup, fresh kiwi puree, and lemon. Bright green, tangy, and dairy-free.
Calf's Feet Jelly
Traditional calf's feet jelly made from boiled calf's feet with cinnamon, lemon, white wine, and egg whites for clarification. A classic Victorian-era gelatin set in molds and served cold.
Dolmas Greek Stuffed Grape Leaves
Traditional Greek dolmas stuffed with rice, pine nuts, fresh herbs, cinnamon, and allspice, simmered in olive oil and lemon juice. This recipe makes about 50 stuffed grape leaves served at room temperature.
Fat Free Lemon Poppy Seed Biscotti
Fat-free lemon poppy seed biscotti made with no added oil or butter. Crisp twice-baked Italian cookies powered by ground almonds, egg whites, and bright citrus.
Low Fat Lemon Pudding Cake
Low fat lemon pudding cake separates as it bakes into a tender sponge top and silky lemon-curd bottom. Light dessert with skim milk and only one tablespoon of fat.
Fruitcake biscotti studded with dried cranberries, tart cherries, candied orange rind, and almonds. Twice-baked for that signature crunch with lemon and almond extract.
Try these colorful and scrumptious muffins that go hand-in-hand with a sunny day.
Munich cheesecake with a shortcrust base, vanilla bean cream cheese filling, poppy seed-raisin layer, and brown sugar streusel topping broiled until crisp.
A nutty, chewy side dish of wheat berries, pearl barley, and wild rice simmered in chicken bouillon with lemon zest, garlic, and green onions. Wholesome comfort in one pot.
Rhubarb marmalade brightened with orange and lemon zest, set with liquid pectin for a tangy-sweet spread. A quick stovetop preserve that captures spring rhubarb at its peak.
Lemon chive pepper muffins with fresh lemon zest, chopped chives, and coarsely ground black pepper. A savory-sweet quick bread that pairs with soups and salads.
Green olive-cucumber salad set in lime gelatin with lemon juice, lemon zest, and onion-stuffed olives. A retro molded salad with a tangy, savory twist.
Light angel food cake rolled with a tangy lemon cream filling made from sweetened condensed milk and whipped topping. A stunning no-fuss dessert that starts with a box mix.
A cool, no-cook cucumber sauce with mayo, fresh lemon zest, lemon juice, and dill. Spoon it over broiled, poached, or fried fish for an instant flavor upgrade. Five ingredients, five minutes.
New England apple pie with a butter pastry, crumb topping, and heritage apples like Northern Spy or Rhode Island Greening. Cinnamon and lemon zest brighten the filling, and a two-stage bake browns the crust without burning.
Pumpkin cream cheese pie in a graham cracker crust with lemon and orange zest, topped with vanilla sour cream. A cheesecake-pumpkin pie hybrid chilled overnight.
Kiwi fruit gelato made without an ice cream machine, using a simple syrup, fresh kiwi puree, and lemon. Bright green, tangy, and dairy-free.
Traditional calf's feet jelly made from boiled calf's feet with cinnamon, lemon, white wine, and egg whites for clarification. A classic Victorian-era gelatin set in molds and served cold.
Traditional Greek dolmas stuffed with rice, pine nuts, fresh herbs, cinnamon, and allspice, simmered in olive oil and lemon juice. This recipe makes about 50 stuffed grape leaves served at room temperature.
Fat-free lemon poppy seed biscotti made with no added oil or butter. Crisp twice-baked Italian cookies powered by ground almonds, egg whites, and bright citrus.
Low fat lemon pudding cake separates as it bakes into a tender sponge top and silky lemon-curd bottom. Light dessert with skim milk and only one tablespoon of fat.
