Recipes with lemon zest

Warm Upside-Down Cheesecakes with Pineapple S recipe

Frankfurter Kranz: a traditional German ring cake with three rum-soaked sponge layers, a rich egg-yolk buttercream filling, and a crunchy almond praline crown. The classic Frankfurt coffee-table cake.

Lemony chicken and anchovy ravioli stuffed with minced chicken, salty anchovies, parmesan, and bright lemon zest. A delicate handmade pasta with a savory umami punch.

Salmon en papillote with julienned carrot, zucchini, and leek in a vermouth-Dijon broth. A French foil-packet method that steams the fish in its own aromatic juices for restaurant-quality results.

Moist lemon poppy seed muffins soaked with warm lemon syrup after baking. Oil-based batter with buttermilk creates tender crumb, lemon zest adds bright citrus punch.

British-style lemon meringue pie with orange-scented shortcrust pastry, a cornstarch-thickened lemon curd filling, and a soft, lightly browned meringue crown. Old-fashioned and unmistakably citrusy.

Vanilla wafer pie crust with melted butter, lemon zest, and sugar pressed into an 8-inch pan. A quick no-bake crust with a subtle citrus twist that pairs beautifully with cream pies and cheesecakes.

Grilled chicken breasts marinated in lemon-garlic butter, then brushed with orange marmalade for a sticky, citrus-sweet glaze and golden char. Bright, simple grilling with pantry staples.

Apple lemon puff with butter-tender apple slices under a light, lemon-kissed souffle topping. A small-batch breakfast or dessert that bakes in under 20 minutes.

.

Garlic is a perfect partner for the shellfish in this easy starter.

Spaghettini with sundried tomatoes and zucchini, a weeknight Italian pasta built on garlic-infused olive oil, golden zucchini chunks, and a bright lemon-vegetable broth. Vegan-friendly.

Classic Italian osso buco: veal shanks seared then braised low in white wine, tomatoes, and herbs until the meat falls off the bone. Finished with a bright parsley and lemon gremolata.

Lemon saffron bread steamed in a slow cooker for a moist, golden crumb. Bloomed saffron and bright lemon zest deliver a fragrant, jewel-toned quick bread.

Lemon yogurt poppy seed muffins with a tangy lemon glaze, made with lowfat lemon yogurt and fresh lemon zest. Tender crumb with a bright citrus punch and a satisfying poppy seed crunch in every bite.

Lemon meringue pie with a tangy, buttery curd in a flaky shell, topped with a cloud of toasted meringue. The classic Southern dessert that earns its place at every Sunday supper.

Orange dream cake with fresh orange and lemon juice baked into a tender crumb, topped with a coconut whipped cream frosting spiked with citrus zest. Chilled and refreshing.

Glazed chicken breasts baked in teriyaki with lemon zest and juice. Only 4 ingredients, flipped once halfway, and on the table in under an hour.

Mile-high fig pie with a sour cream and dried fig filling, chopped walnuts, and a towering meringue topping baked golden. A vintage showstopper dessert.

Tuscan lemon chicken marinated overnight in olive oil, lemon, garlic, and rosemary, then roasted until the skin turns golden and crisp. Bright, herby, and simple, a sunny Italian roast for any night.

An absolutely wonderful apple pie that will remind you of simpler days.

Sesame-almond cookies made with olive oil and white wine, scented with lemon zest, orange zest, and cinnamon. Crisp, not-too-sweet Italian-style biscuits.

Cheesecake cookie bars with a whole wheat walnut crust and honey-sweetened cream cheese filling flavored with lemon, vanilla, and fresh nutmeg. Cut into squares.

Traditional German springerle cookies with anise and lemon, stamped with intricate designs using a springerle rolling pin. A classic holiday cookie that air-dries overnight for a crisp, white finish.

Buttery lemon drop cookies glazed with fresh citrus. Tender melt-in-your-mouth texture from egg yolk dough, rolled in sugar and baked until barely golden.

Fattigmann, a traditional Norwegian fried cookie flavored with cardamom, lemon zest, and brandy. Diamond-shaped, paper-thin, and dusted with sugar.

Lemon coconut squares with a buttery shortbread crust and a tangy lemon-coconut custard filling. Bright, chewy, and dusted with powdered sugar.

Old-fashioned lemonade made from a homemade lemon syrup with fresh juice, sugar, and lemon zest. The syrup keeps in the fridge for up to three weeks so you can mix a glass of fresh lemonade anytime.

Parmesan-crusted lemon chicken: pounded chicken breasts marinated in lemon juice, coated in parmesan-lemon zest breadcrumbs, and pan-fried golden in butter. An Italian-American weeknight winner.

Fresh lemonade with a twist: lemon zest steeped right into the sugar syrup, so every glass tastes brighter and more intensely lemony. Fresh-squeezed, easy to make, and ready over ice in minutes.

Sunshine cake is a tall, lemon-kissed cousin of angel food and sponge cake, leavened entirely by whipped egg whites and yolks with bright lemon zest and juice.

Santa Claus cookies are soft drop cookies with bright lemon zest, baked then frosted and decorated into jolly Santa faces. A Christmas cookie tray classic for kids.

Vienna crescents are flaky yeast-leavened butter cookies filled with sweet pecan meringue and shaped into delicate crescents. A traditional Christmas cookie from Austrian and Hungarian baking.

Hint of ginger marinade combines soy sauce, dry sherry, fresh ginger, garlic, and lemon zest for poultry, pork, and fish. A fast Asian-leaning marinade ready in 5 minutes, no cooking required.

An elegant French toast with a touch of lemon, for a company brunch.

Italian blueberry gelato made with a real egg yolk custard, pureed fresh blueberries, lemon zest, and whipped cream folded in before churning.

Orange lemon frosting made with real citrus zest, fresh juice, butter, and egg whites beaten into powdered sugar. A bright, tangy buttercream for cakes and cupcakes.

Lemony chicken thighs marinate in fresh lemon juice for 12 hours, then sauté golden and bake in lemon-thyme broth. Make-ahead picnic and potluck classic, served chilled.

Southwestern-style lemon poppy seed bundt cake made with buttermilk and glazed while warm for a moist, tangy crumb. A citrus-forward dessert finished with a lemon-soaked top.

Lemon tea bread soaked with a tart powdered sugar glaze. Fresh lemon juice and zest in the loaf, more in the glaze. Bright, double-lemon, afternoon tea ready.

Orange hot and sweet mustard made with dry mustard, fresh orange and lemon juice, honey, and cinnamon. A bold homemade condiment that keeps for a month.

Lemon cake pie bakes into two layers from a single batter: a creamy lemon custard on the bottom and a light sponge cake on top. Fresh lemon juice and zest give it bright citrus flavor.

Asian-style broiled fish skewers marinated in soy sauce, ketchup, ginger, and brown sugar. Threaded on wooden skewers and cooked in just 6 minutes for a fast weeknight dinner.

Pecan-lemon shortbread hearts: buttery food-processor shortbread brightened with fresh lemon zest and toasted pecans, cut into hearts for Valentine's, weddings, or any tea tray that needs charm.

Linzer thumbprint cookies with ground almonds, dark brown sugar, cinnamon, lemon zest, and cherry jam centers. An Austrian-inspired butter cookie with a tender, nutty crumb.

This cake is named tea cake, but there is no tea in it, and flavour is very nice!

This recipe is inspired by the flavors of Southern Italian cooking. The combination of coarsely chopped olives, lots of simmered garlic, sweet raisins and zesty citrus lends a rustic appeal.

Pork chops and sweet potatoes baked in a currant jelly glaze with orange juice, dry mustard, ginger, and lemon zest for a sweet-savory one-dish dinner.