Recipes with lemon zest

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.

Lower-fat ricotta cheesecake with no crust, no cream cheese, and no sour cream. Light and fluffy with lemon zest and vanilla, topped with fresh strawberries.

Lemon cheesecake with vanilla sugar, fresh lemon zest, and a graham cracker crust. Light and airy from folded egg whites, finished with a sour cream topping.

Sun-sational lemon cheesecake with a graham cracker crust, creamy citrus-scented filling, and a bright homemade lemon curd glaze. A proper springform showpiece with sunny citrus flavor.

European-style spice cookies with ground hazelnuts, lemon zest, and warm cinnamon, clove, and nutmeg. Topped with a whole almond and egg-glazed for a glossy finish.

Lemon poppy seed bread, a buttery loaf with macerated poppy seeds and a hot lemon syrup drizzle that soaks in for moist, intensely lemon-scented bakery-style results.

Lemon spritz cookies made with lemon juice, zest, and powdered sugar. Egg-free, dairy-free pressed cookies with a bright citrus flavor and tender crumb.

A lemon cake mix gets a serious upgrade with orange juice and fresh blueberries, then frosted with a homemade citrus cream cheese whipped frosting loaded with fresh orange and lemon zest. Semi-homemade but nobody will know.

Savory egg roulade filled with sauteed spinach, red pepper, and ricotta, rolled in a Parmesan-rich souffle base. An elegant brunch or appetizer baked in a jelly roll pan.

Party lemon bisque is a vintage no-bake chilled dessert: lemon gelatin and partially-frozen sweetened condensed milk whipped into a cloud-light mousse over graham cracker crumbs. Tangy, sweet, and built for a crowd.

A lighter blueberry upside-down cake made with egg whites, oatmeal, and a whisper of cardamom. The berries bake on the bottom and become a glossy topping when you flip it out.

Holiday fruit bars: a brown sugar shortbread crust topped with a chewy raisin, candied cherry, and lemon-zest filling. Cookie-tin classic for Christmas and gift trays.

Middle Eastern-style lamb hand pies with pine nuts, mint, and lemon zest baked in biscuit dough. Served with a cool minted yogurt dipping sauce.

Grilled salmon steaks basted in melted butter with lemon juice, white wine vinegar, and a hint of garlic. Simple, smoky, and on the table in 30 minutes flat.

Chicken thighs marinate in a pureed sauce of tomatoes, garam masala, ginger, garlic, and chili, then roast until tender and caramelized. Indian-spiced comfort with a citrusy kick.

Irish curd cake: a traditional sieved cottage cheese cheesecake in a shortbread crust with lemon zest and a sugar-butter glaze. Light alternative to heavy American cheesecake.

German elderberry soup (Holunderbeersuppe): cooked elderberries with lemon, sugar, and cornstarch for a traditional tart-sweet fruit soup served hot or chilled.

Sole fillets stuffed with lemon-herb brown rice, celery, and onion, then baked until flaky. A light, elegant fish dinner with bright citrus flavor.

Fresh Willapa Bay oysters baked on the half shell with cognac-green peppercorn butter, fresh herbs, and melted Gruyere. A showstopping Pacific Northwest appetizer ready in 30 minutes.

Three-ingredient lemon caper mayonnaise with fresh lemon zest and chopped capers. A quick condiment for grilled fish, crab cakes, roasted vegetables, or sandwiches.

Hungarian tarts with a cream cheese pastry shell and five filling options: almond, pecan, walnut, coconut, and farmer's cheese. A traditional holiday baking project.

Here I adapted an 18th century English spice cake recipe which also makes nice cupcakes.

Roast Leg of Lamb with Rhubarb Mint Chutney recipe

Spiced gingerbread cupcakes topped with tangy lemon cream cheese frosting. The warm spices meet bright citrus in every bite, creating a holiday treat that's cozy and refreshing at once.

Fruit-glazed roasted pork chops with a tangy orange marmalade, soy, lemon, ginger, and star anise glaze. Thick-cut chops brushed and basted to sticky, caramelized perfection.

Greek chicken and spaghetti tosses lemon-oregano marinated chicken strips with summer squash, zucchini, and a whisper of cinnamon. Mediterranean weeknight dinner, the whole pan in 40 minutes.

Glazed apple gem cookies: small drop cookies with chopped apple, raisins, and nuts, dipped in apple juice glaze while warm. Soft, spiced, and packed with fall flavor.

Caramelized banana tossed with golden raisins, cilantro, lemon zest, and Japanese chili spice for a sweet-heat salsa. Ready in under 15 minutes, it pairs with grilled meats and fish.

Classic Philadelphia-style cheesecake with cream cheese, lemon zest, and folded egg whites on a graham cracker crust. The original lighter, fluffier baked cheesecake that started it all.

Light lemon bundt cake with fresh lemon zest and juice gets soaked in citrus glaze while warm, then served with fresh berries for summer picnics or potlucks.

Pan-seared catfish fillets baked under a buttery pecan sauce with lemon zest, Worcestershire, and red chili. Southern-style fish that's crispy, nutty, and on the table in 30 minutes.

Hot buttered cider spiked with rum and simmered with whole cinnamon, allspice, cloves, and lemon peel. A warming spiked apple drink topped with a melting pat of butter.

Chilled Spiced Strawberry, Orange and Buttermilk Soup recipe.

Chiu Chow lemon chicken features lightly floured breasts pan-fried in butter, topped with a tangy lemon-soy sauce and toasted slivered almonds. A refined Cantonese take on lemon chicken.

Lemon almond madeleines: classic French shell-shaped tea cakes with ground almonds and fresh lemon zest, finished with powdered sugar. Twenty-four buttery cookies for tea time.

Rice kugel with cream cheese, cottage cheese, orange and lemon zest, topped with crispy rice cereal and brown sugar. A creamy, custard-like Jewish holiday side dish.

Golden-seared chicken with asparagus, snow peas, and baby peas in a silky tarragon cream sauce, finished with lemon zest over fresh fettuccine. Spring on a plate in 45 minutes.

Canned peach halves soaked in a warm Kahlua syrup with brown sugar, cinnamon sticks, tarragon vinegar, and citrus zest. An elegant no-bake condiment or dessert topping.

Buttery lemon-scented shortbread base spread with cherry pie filling and dotted with flattened dough rounds on top. A cobbler you can eat with your hands.

These biscuits are called bones to chew because they are hard and pale. They are traditionally baked on All Soul's Day in Italy.

Light blueberry lemon snack cake with an oat streusel topping drizzled with honey. A wholesome, low-fat baked treat with bright lemon and juicy berries in every bite.

Slow-simmered marinara sauce with roasted garlic, anchovies, Italian plum tomatoes, and a strip of lemon peel for depth. Rich, savory, and worth the wait.

Unlike New York style cheesecake, this cheese pie is much lighter and much lower fat; but it is still creamy, smooth and tasty, sour cream gives the extra zing, and the lemon zest brings the refreshing flavor.

Kythoni xysto, a traditional Greek grated quince preserve with cinnamon bark, lemon zest, and toasted almonds. Sets naturally using pectin extracted from the quince peels and cores.

Creamy, silky and rich. Only one small bite will tell you how delicious this cheesecake is.

Poppy seed kolaches made from a soft yeasted dough with mace and lemon zest, filled with a homemade poppy seed, raisin, and cinnamon filling. A Czech-Texan bakery classic.

Lemon walnut scones with toasty whole wheat, bran, crunchy walnuts, and bright lemon zest. A heartier, fiber-rich scone with sweet raisins and a glossy egg-yolk-washed top.

Pear and anise skillet tart with caramelized sugar, fresh pears arranged spoke-fashion, and a lemon-anise pastry crust baked on top then flipped. A tarte tatin-style dessert with warm licorice notes.