Recipes with lemon zest

Treat your kids to this rich and scrumptious dessert that will make them eager to help you the next time you go to make them!

thoroughly enjoyed this recipe. I found it very easy to prepare. I served this recipe with angel hair pasta and it has become a favorite.

Barley and cranberry dessert cooked in cranberry juice with raisins, cinnamon, lemon zest, and honey. A naturally sweet, whole grain treat served warm or cold with almost no fat.

Lemon poppy seed biscotti twice-baked until crisp and golden with fresh lemon zest throughout. A crunchy Italian cookie perfect for dunking in tea or coffee.

Zesty fig and date pastry bars with walnuts, orange juice, and lemon zest on a buttery shortbread crust with a crisscross lattice top. A bright, old-school cookie bar.

Love in Disguise: stuffed pig's hearts braised in tomato sauce with mustard and bay leaves. A traditional British offal dish that turns humble cuts tender and rich.

Edinburgh tearoom scones served with homemade lemon curd. Tender currant scones in the classic Scottish tradition, paired with thick, tangy lemon curd that keeps in the fridge for weeks.

I made this for my bridge club. All eight gals including me loved it. The other seven asked for the recipe. It's easy to make and delicious. The lemon and fresh basil add a lot to the recipe. Interestingly enough, Kraft doesn't have this on their recipe web site even though it's one of their recipes.

Orange Walnut Rum Cake with Grand Marnier Icing recipe

A delicious Christmas bread made with almonds, cream cheese, golden raisins and brandy.

Club cheesecake with a zwieback crumb crust and cottage cheese filling brightened with lemon zest and folded egg whites. An old-school, lighter cheesecake with a German-style base.

Pineapple lemon upside-down muffins with crushed pineapple, maraschino cherries, brown sugar, and lemon zest baked in whole wheat. Flip them out for a caramelized top.

A golden double-crust pie bursting with fresh nectarines, cinnamon, and lemon zest. No peeling needed, making this the easiest summer stone fruit pie you'll bake.

A from-scratch lemon meringue pie with a tangy five-egg-yolk filling, fresh lemon juice, and a tall, golden meringue topping. Bold citrus flavor in every silky bite.

Lemon tassie filling made with fresh lemon juice, butter, and eggs cooked to a silky pudding consistency. A bright, tangy bite-sized tartlet filling that bakes up golden.

These are the original famous sticky cinnamon buns, similar to those found at the Cinnabon chain of fast food outlets.

Crispy baked parsley stuffing balls made with fresh breadcrumbs, butter, lemon zest, mixed herbs, and grated onion. A British-style holiday side dish baked until golden all over.

Spiced Angel-Food Cake with Cran-Apple Topping recipe

Old-fashioned currant cake with lemon zest, folded egg whites, and cream of tartar leavening. A light, tender butter cake studded with dried currants. Makes 2 cakes in about an hour.

Quick wok-tossed beef with bright lemon, crisp snow peas, and mushrooms in a silky ginger sauce. This 30-minute stir-fry beats takeout with fresh citrus zing over rice.

Italian oil-packed tuna blitzed with mascarpone, kalamata olives, capers, anchovy paste, and lemon zest into a luxurious tapenade spread. Pile it on grilled crostini for a cocktail party appetizer that disappears fast.

Creamy fiddlehead fern soup with chicken stock, milk, and lemon zest. A seasonal spring soup that showcases foraged fiddleheads in a simple, brothy bowl ready in 35 minutes.

Walnut cake with a whisper of fresh rosemary, served with berries and a lighter vanilla cream made from drained yogurt and whipped cream. A tender Bundt cake that's unexpectedly savory-sweet.

Chicken thighs marinated in balsamic vinegar, white wine, lemon zest, and thyme, then simmered until tender. The marinade reduces into a glossy, tangy pan sauce you'll want to pour over everything.

For as far as I can remember my Aunt made this custard filled cake that has what seemed like 100's of layers. Unbelievably good.

Eggs Neptune: poached eggs and sauteed crab meat on toasted English muffins, draped in a blender orange hollandaise with fresh citrus zest. Eggs Benedict's elegant cousin.

The best stuffed red snapper recipe that keeps the snapper super moist. Simply seasoning ensures this main dish fish remains the star of the show.

Wholesome sweet potato cookies made with whole-wheat flour, oats, coconut, wheat germ, and chopped nuts, sweetened with honey and brown sugar. Soft, chewy, and spiced with cinnamon and nutmeg. Makes 4 dozen.

Layers of tart Granny Smith apples and sweet pears with buttered whole wheat bread cubes, brown sugar, and warm spices. This comforting brown betty bakes until bubbly. Serve with custard.

Crunchy Italian biscotti loaded with hazelnuts, lemon zest, sambuca, and rum. Twice-baked for that signature snap, these tozzetti are built for dunking in espresso or a glass of vin santo.

German-style veal and pork meatballs served over braised red cabbage and potatoes with a lemon-caper pan sauce. A rustic one-skillet-and-pot Bavarian dinner with Worcestershire-spiked gravy.

Traditional German Pfeffernusse cookies with five warm spices, candied citron, and lemon. Tiny spiced rounds that dry overnight and ripen for days before eating.

Perfect for a crowd, this refreshing dessert can be made up to 2 days ahead.

Strawberry muffins with fresh berries and lemon zest, topped with a pecan-cinnamon streusel and drizzled with lemon glaze. Three layers of flavor in every bakery-style bite.

Traditional New York cheesecake with zwieback crust, cream cheese filling enriched with heavy cream and lemon zest. Baked at high heat then low, cooled in the oven for crack-free perfection.

Favourite lemon love notes layer a buttery shortbread crust under a tangy lemon-egg filling, dusted with powdered sugar. Classic lemon bars with a sweet name and bright zip.

Tender squid rings stir-fried in a fiery paste of almonds, chiles, and shrimp paste, then simmered in coconut milk with tamarind and lemongrass. Serve this bold Indonesian sambal over steamed rice.

Linguine with seafood, a southern Italian classic with shrimp, scallops, and mussels in a chili-spiked tomato sauce brightened with white wine, lemon zest, and fresh basil. The pasta night that drinks like dinner out.

Lemon zucchini cookies with walnuts and a tangy lemon glaze drizzled on warm. A soft, cake-like drop cookie that sneaks garden zucchini into a bright, citrusy treat.

Country sponge cake made with six eggs, cake flour, lemon juice, and no butter or oil. Light, airy, and golden brown from a classic tube pan technique.

Lemon poppy seed Bundt cake with sour cream, fresh lemon zest, and a tangy lemon glaze. Moist, tender crumb from cake flour and a full pound of sour cream.

Lemon blueberry bread topped with a buttery lemon sugar crust that bakes deep golden and crunchy. Fresh blueberries and bright lemon zest fill this easy, no-mixer stir-together quick bread loaf.

Vegetable coconut curry simmers cauliflower, zucchini, beans, and potatoes in coconut milk with cardamom, turmeric, and cinnamon. A vegetarian, gluten-free Indian-style korma ready in 30 minutes.

Bring memories of Greece to your Kitchen and just try to fight off your tastebuds!

A no-bake daiquiri cheesecake with rum, lime juice, and whipped cream on a graham cracker crust. Cool, creamy, and boozy. Chill overnight for the best set.

Traditional Italian anise pizzelle cookies pressed on a pizzelle iron with orange and lemon zest. A huge batch recipe that makes up to 20 dozen crisp, lacy waffle cookies.

Pan-seared lamb loin steaks with rosemary, garlic, and dry vermouth sauce with mushrooms, shallots, and lemon peel. An elegant dinner finished in the oven.

A traditional Dutch spice cake (gevulde speculaas) with a ground almond filling sandwiched between two layers of cinnamon, clove, and nutmeg-spiced dough. Topped with whole toasted almonds.