Recipes with lemon zest

Traditional Scottish carrageen pudding set in a ring mould with lemon milk and egg, served with rhubarb compote and a scarlet rosehip or redcurrant sauce.

Asparagus lasagne with a lemon-nutmeg white sauce, ricotta, Swiss cheese, and Canadian bacon. A spring twist on classic lasagna with make-ahead steps for easy entertaining.

Diner-style crumb top apple pie with six apples, brown sugar, cinnamon, nutmeg, lemon zest, and a buttery streusel topping baked golden. Serve warm with cheddar or ice cream.

Thai red curry beef with coconut milk, fish sauce, baby corn, and green peas, garnished with sweet basil. A quick, aromatic curry served over jasmine rice.

Low Fat Zucchini Bread: a guilt-free spice loaf made with fat-free sour cream, egg whites, and bright lemon zest. Tender crumb, classic cinnamon flavor, no oil or butter required.

Baked apricot rice pudding with a broiled brown sugar crust. Skim milk, egg substitute, and fresh apricots in a water bath make a creamy low-fat custard with a brulee-style finish.

Chicken tandoori drumsticks marinated in a spiced yogurt sauce with cumin, coriander, turmeric, and fresh ginger, then broiled until charred and cooked through.

Glossy pear slices baked in corn syrup-lemon glaze, crowned with buttery almond crumble. A showpiece autumn dessert for cozy dinner parties.

Vegetarian mincemeat made with fresh pears, dried fruit, candied cherries, almonds, and a splash of whiskey. No suet needed. Spiced with allspice, nutmeg, and ginger for traditional Christmas mince pies.

Lemon love notes are buttery shortbread bars studded with coconut and bright lemon zest, finished with a tart lemon glaze and a flurry of toasted coconut, then cut into triangles. Bake-sale cookies that look as pretty as they taste.

Citrus poppy seed cake with orange and lemon zest topped with vanilla cream cheese icing. Made from a homemade cake mix that stores for months.

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A sweet and delectable homemade liqueur made with vodka.

Vegetarian lasagna layered with Swiss chard, kale, mustard greens, ricotta, goat cheese, and bright lemon zest. A lighter, garden-fresh twist on classic Italian lasagna.

Homemade cinnamon rolls with lemon zest and raisins, shaped into sugar-dipped balls with a golden cinnamon crust. A unique twist on the classic yeast roll.

Add some spices to your steak and potatoes with this quick and easy recipe you'll love!

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

Genoise cake brushed with amaretto and layered with a whipped chocolate ganache filling. Italian sponge meets boozy almond and dark chocolate for a classic celebration dessert.

Penne pasta with sun-dried tomatoes, crushed dried chile, black olives, fresh basil, lemon zest, and Parmesan. A bold no-cook sauce that sits at room temperature to marry the flavors before tossing.

Matzoh fritters stuffed with currants, almonds, and dried apricots, lightened with folded egg whites and fried golden. A Passover-friendly treat with bright lemon flavor.

Pork scallops in a quick white wine and lemon pan sauce scented with parsley, basil, thyme, and oregano. Thin cutlets that cook in minutes for an Italian-style weeknight dinner in 30 minutes.

No-bake individual lemon cheesecakes with reduced-fat cream cheese, low-fat yogurt, and halved seedless grapes. Set with gelatin and blended smooth in minutes. Light, tangy, and refreshing.

Roasted boneless pork loin rubbed with lemon zest, parsley, basil and garlic, served with a sherry pan sauce. Irish-inspired roast for Sunday dinner or holidays.

Pumpkin cheesecake pie made entirely in the microwave with a graham cracker crust, cream cheese filling, and pecan topping. Lemon and orange zest brighten the rich pumpkin custard.

Classic lemon cheesecake with graham cracker crust, cream cheese, lemon juice and zest, and whipped egg whites folded in for a lighter, airy texture.

Grilled angel food cake with skewered nectarines basted in a lemon-sugar glaze, served alongside fresh blueberries for a light summer dessert straight off the grill.

Hot and sour shrimp soup built on a quick homemade broth simmered from the shrimp shells, with tender chayote, mushrooms, fresh lemon juice for the sour bite, and chili paste for the heat. A bright, light take on the takeout classic.

Polish nalesniki are delicate egg-white pancakes rolled around a lemon-vanilla sour cream pudding, baked until warm, then dusted with powdered sugar. An old-world dessert.

Rosamarina fruit salad folds orzo pasta into sweetened whipped cream with grapes, mandarin oranges, pineapple, and crunchy pecans. A creamy, chilled side with bright citrus notes from fresh lemon zest.

Homemade Thai curry spice paste with dried red chilies, coriander, garlic, shallots, anchovy, and lemon zest. Keeps two months in the fridge for quick weeknight curries.

Wholesome chocolate zucchini bread made with whole wheat flour, oats, and yogurt for a moist, lighter loaf. Shredded zucchini keeps it tender while bittersweet chocolate and walnuts make it taste like a treat.

Baked rice souffle with a creamy milk-cooked rice base, whipped egg whites for lift, and a homemade raspberry sauce. A light, elegant French-style dessert with a golden top.

Twice-baked citrus walnut biscotti, crisp with anise and bright lemon and orange zest, then half-dipped in glossy tempered chocolate. Crunchy Italian cookies built for dunking in coffee.

Fig Star Cookies feature a maple-scented shortening dough wrapped around a homemade dried fig filling with lemon and nuts. A vintage holiday cookie worth the effort.

Low-fat lemon chiffon pie with lemon gelatin, fresh lemon juice and zest, and whipped topping in a graham cracker crust. A no-bake dessert with bright citrus flavor and airy texture.

Fabulous lemon meringue pie offers both stovetop and microwave methods for the cornstarch-thickened lemon curd. Topped with cream-of-tartar-stabilized French meringue in a deep-dish baked shell.

Golden Cake, a delicate European cheesecake with a buttery almond pastry base and an airy curd cheese, lemon and cream filling, served with fresh strawberry or raspberry puree. Old-world elegance on a plate.

Split pea soup brightened with lemon zest and juice, loaded with carrots, potatoes, bacon, and Canadian bacon. A hearty, make-ahead soup with an unexpected citrus lift.

French genoise sponge cake soaked with Amaretto and filled with whipped chocolate ganache. A light, egg-leavened cake with lemon zest and an overnight chocolate cream.

Jelly Christmas Eyes are sandwich cookies with a window cutout showing raspberry or strawberry jelly through the center, coated in sugar. A festive holiday cookie plate classic.

Brussels sprouts a la Greque tossed with lemon zest, red wine vinegar, fresh parsley, and pimento. A bright, tangy Greek-style side with no butter or oil.

German loaf cookies (Zwieback-style) with lemon zest, almond extract, and a cocoa-cinnamon swirl. Baked as a log, sliced, then broiled crisp for a twice-baked biscotti-like crunch.

Zesty beef burgers seasoned with lemon zest, sage, ginger, and hot sauce for a flavor-packed patty that grills or broils in 15 minutes. A bold twist on the classic backyard burger.

A light frozen fruit yogurt dessert lightened with whipped egg whites into an airy, mousse-like treat. Raspberry puree, tangy yogurt, and a touch of juice concentrate, no ice cream machine needed.

Ziti with asparagus, peas, and lemon cream: tender pasta in a tangy reduced cream sauce with spring vegetables, wilted Bibb lettuce, and Parmesan. A bright, elegant springtime pasta in 30 minutes.

Traditional English syllabub with Madeira wine, whipped cream, lemon, and almond extract spooned over crumbled macaroons. A no-bake dessert that chills in parfait glasses.

Sour cream coffee cake swirled with cherry preserves and brightened with lemon zest. A dense, moist breakfast cake with no yeast required, ready in under an hour.

Lemon meringue pie from cooking school is the textbook version with a hand-rolled crust, cornstarch-and-flour curd, and a stable French meringue sealed to the crust. Detailed technique guarantees no weeping.