951 zest recipes

Sweet fried bananas soaked in rum, lemon juice, and orange zest, dipped in a light egg white batter, and fried until golden. A Caribbean-inspired dessert served hot with sugar.

Homemade ginger salad dressing blended with fresh ginger, lemon zest, tomato paste, and white vinegar. A bold, Japanese steakhouse-style dressing made in your blender in 2 minutes.

Old-fashioned cranberry shrub made from simmered cranberry juice, sugar, and lemon. Serve this tart, syrupy concentrate over ice with club soda or topped with sherbet.

Individual pound cakes baked in ramekins with lemon zest, vanilla, and beaten egg whites for a lighter texture. Buttery, golden mini cakes with a fine crumb and citrus fragrance.

Linzer pastry dough with a full pound of butter, egg yolks, lemon zest, and vanilla. A rich, tender Austrian dough for jam-filled cookies, tarts, and meringue-topped pastries.

Lemon popcorn tossed with melted butter, fresh lemon juice, and lemon zest. Stovetop popped in corn oil for a tangy, buttery snack that's ready in 20 minutes.

Great on toast of waffles! This recipe gets 30% or less of its calories from fat. This is a low sodium recipe.

Candied spiced bananas pan-fried in brown sugar, lemon, butter, cinnamon, and nutmeg. Caramelized on the outside, soft inside, ready in 10 minutes for ice cream toppings, brunch, or quick dessert.

Golden color and rich flavor is achieved by the caramelization of the sugar, and the addition of orange rind.

Mulled summer fruits in Chenin Blanc, a make-ahead dessert of peaches, berries, and apricots soaked in spiced white wine syrup. Served chilled with sorbet or whipped cream.

Giant cookie studded with dates, almonds, and orange zest, baked on a pizza pan and sliced into wedges. Fun 30-minute dessert.

Rhubarb sherbet made with fresh rhubarb, orange juice, and whipped egg whites for a light, tangy frozen treat with no ice cream maker needed.

Pantry-friendly vegetable salad made from canned green beans, baby carrots, and beets, tossed in a lemon-tarragon vinaigrette with fresh cucumber and green onions.

Great-Grandma's lemon cake with real butter, lemon zest and juice, and beaten egg whites folded in for a light crumb. A heirloom loaf cake recipe that makes two freezer-friendly loaves.

Chilled two-tone melon soup with cantaloupe and honeydew poured side by side for a striking orange-and-green presentation. A refreshing no-cook summer appetizer with sherry, citrus, and fresh mint.

Add a new look to pizza with this scrumptious and easy to follow recipe your kids will love!