Recipes with lemon zest

Moist, light and delicious plum bread is good for breakfast, or can be a light and refreshing dessert after the main course.

Creamy, refreshing, nutty and tangy! This is a absolutely beautiful and delicious dessert that will impress everyone.

Lemon icebox cookies with cornmeal and cardamom, sliced from a chilled log and baked golden, finished with tart lemon icing and chopped pistachios. Makes 6 dozen.

Spicy crab pasta in a quick tomato sauce with red pepper flakes, garlic, fish stock, and lemon zest. Low-fat, ready in 25 minutes, and full of heat.

Ginger-almond florentines: thin, lacy caramel cookies with crystallized ginger, toasted almonds, and citrus zest, finished with a smooth chocolate coating on the flat side.

Classic old fashioned pound cake with lemon extract, fresh lemon juice, and zest baked in a tube pan. Dense, buttery, and rich with six eggs and evaporated milk.

Cream cheese cookies with lemon zest, tender and buttery with a subtle tang from the cream cheese. A versatile roll-and-cut dough with just six ingredients. No eggs needed.

Lemon filling for cakes with egg yolks, fresh lemon juice, zest, and butter. A tangy, silky curd that spreads between layers. Stovetop or microwave method included.

Lemon pound cake with a tender buttermilk crumb and a bright hit of fresh lemon zest, baked in a loaf pan and finished with an optional tart lemon-sugar glaze. A simple, citrus-forward cake.

Tiny lemon ricotta turnovers with a butter cookie dough, creamy lemon-ricotta filling, and colorful nonpareil sprinkles. Italian-style filled cookies.

An easy home-made dressing that adds loads of flavor to a variety of dishes or even just with your favorite greens.

Easy no-bake pineapple pie with crushed pineapple folded into lemon pudding and whipped topping in a pie shell. Light, creamy, and tropical with just 20 minutes of hands-on time.

Manhattan-style seafood stew in a tomato broth built on bacon, clam juice and white wine, loaded with clams, scallops and shrimp over tender potatoes. Bright with fresh basil and lemon zest, and not a drop of cream.

Traditional poppy seed kolache with a buttery almond dough and homemade filling of poppy seeds, honey, dates, and nuts. A Czech-style pastry that makes 60 pieces.

Paskha: the traditional Russian Easter cheesecake, an unbaked pyramid of sweetened farmer's cheese studded with candied fruit, raisins, and almonds, served with a madeira-rum lemon sauce. Orthodox Easter in every bite.

Try making the French version of apple pie that's both scrumptious and healthy for you.

Old-fashioned eggplant marmalade with cinnamon, nutmeg, and lemon cooked to a thick, spiced preserve. A unique canning project that turns eggplant into something like fig jam.

An ideal fruit salad or dessert for Winter, because the tropical fruits are available year-round and ripen naturally. The riper and more fragrant the fruit, the better the salad.

Layered dessert with whole wheat oat crust, butterscotch pudding, spiced apple pie filling, and crunchy bran topping. Bake the crust first, then layer everything and finish in the oven.

Bread machine banana bread loaded with macadamia nuts, flaked coconut, and lemon zest. Tropical, buttery, and ridiculously easy with just 5 minutes of hands-on prep.

Traditional Passover apple pie made with matzo meal crust instead of flour. Unique dough from soaked matzos, hard-boiled egg yolks, and butter.

Rich yet delicate, and creamy scallop mousse served in phyllo pastry shells as a canapé.

Broiled trout fillets topped with a warm cherry tomato and red onion relish glazed with balsamic vinegar, molasses, and lemon zest. A light, vibrant fish dinner ready in 30 minutes.

Chilled strawberry and white wine soup blended from fresh berries, lemon zest, and dry white wine. Elegant five-minute summer starter served cold in chilled bowls.

Lemon macaroon pie with coconut, fresh lemon juice, and almond extract in a from-scratch butter crust. Topped with vanilla whipped cream and lemon slices.

Moist autumn apple bread packed with grated fresh apples, lemon zest, and chopped nuts in a tender quick bread loaf. One bowl, one hour, and your kitchen smells like a fall orchard.

Italian ricotta cheesecake lightened with whipped cream and beaten egg whites, scented with lemon and vanilla, baked over a buttered graham crumb dusting. Airy and light.

A creamy no-bake lemonade dessert made with Neufchatel cheese, frozen lemonade concentrate, gelatin, and whipped topping. Light, tangy, and molded into a stunning chilled centerpiece.

Shrimp scampi primavera tosses garlicky lemon shrimp with spaghetti, fresh vegetables, and basil. Bright Italian-American weeknight dinner ready in 25 minutes.

Traditional Danish spandauer pastries with a smooth pot cheese filling, cherry preserves, and a glossy corn syrup glaze. Authentic Scandinavian baking at home.

Elegant baked salmon croquettes made with fresh salmon, dill, lemon zest, and cream, set in individual ramekins and finished with sour cream and caviar. A refined take on a Southern classic.

Classic German apple kuchen with a tender lemon-scented shortbread crust, apple and golden raisin filling spiced with cinnamon, and a lattice top dusted with powdered sugar. A traditional homestyle dessert bar.

Flour-free Passover cake layered with cinnamon apples and dried apricots, topped with walnuts and cinnamon sugar. Light, fruity, and made with matzoh meal.

Grandma's plum pudding: a traditional steamed Christmas pudding with raisins, currants, citrus peel, suet, and warm spices. Three hours of slow steaming for a dense, fragrant holiday dessert.

Homemade peach liqueur infused with fresh peaches, vodka, lemon peel, and cinnamon. A DIY fruit liqueur that steeps for 8 weeks into a smooth, fragrant sipping cordial or cocktail mixer.

Espresso cheesecake with a toasted hazelnut-cocoa crust, baked in a water bath for a silky, crack-free finish. Reduced espresso and Kahlua deliver bold coffee flavor in every bite.

Homemade bear claw pastries made from a buttery yeasted dough wrapped around a cherry, date, raisin, and walnut filling. This classic bakery recipe yields 16 to 20 golden, flaky pastries with a sweet almond glaze.

A delicious, rich and smooth cheesecake that can be decoratived versatilely.

Grilled ground pork burgers with Spanish olives, paprika, and garlic, topped with melted Monterey Jack, saffron-lemon mayo, soft onions, and piquillo peppers on toasted buns.

Venison osso buco braised in red wine with Roma tomatoes, kalamata olives, fennel seeds, and fresh herbs, finished with a bright lemon-parsley gremolata.

Lemon chiffon pie with a lemon-zest shortbread crust, cloud-light gelatin-set citrus filling, and a topping of fresh whipped cream. Bright, fluffy, refreshing.

Lemon icebox pie layers a sweet cream cheese cushion under tangy lemon pudding, all in an almond-cookie crust topped with whipped cream and crushed lemon drops. Three-layer no-bake-friendly dessert.

Salmon loaf with spinach, dill, and lemon baked into a light, heart-healthy main dish. Budget-friendly canned salmon gets a fresh-tasting upgrade.

Low-calorie applesauce raisin squares with whole wheat flour, natural bran, ginger, cinnamon, and nutmeg, topped with sliced almonds. Just 61 calories per square.

Chicken tagine with pine nut couscous braises chicken thighs in a fragrant Moroccan spice blend with dried apricots and prunes, served over couscous scented with lemon zest and toasted pine nuts. A dinner-party-worthy North African main.

Rhubarb cheesecake with tart rhubarb sauce swirled into a lemon-scented cream cheese filling and spooned over the top. A creamy, spring-bright dessert with that signature sweet-and-sour bite.

Simple and colorful, which makes it perfect for the holidays!

Classic lemon bars with a buttery shortbread crust and a tangy lemon-egg curd top, dusted with powdered sugar. A two-layer dessert with bright citrus snap.