1,673 lemon zest recipes

Strained berry sauce with cognac, lemon zest, and cornstarch for a glossy, clear finish. A versatile dessert sauce for ice cream, fruit, or cake.

No-bake fig and coconut candy balls with ground nuts and bright lemon zest. Naturally sweet, chewy, and rolled in finely chopped coconut for a vintage confection.

Everyone loves the crunchy oat topping and sweet pear filling in this fruity crisp. This crisp is delicious, served warm.

This deluxe cheesecake is so rich and creamy, no need to much, just one slice is enough to satisfy your sweet tooth!

No-bake lemon poppy seed tarts with vanilla pudding filling, graham cracker crusts, and lemon whipped topping. A light, low-calorie dessert that sets in the fridge.

Lemon rum Bundt cake made with yellow cake mix, lemon pudding, and a boozy butter-lemon glaze soaked right into the warm cake. Pecans line the bottom for a nutty crust.

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.

Old-fashioned raisin pie with a spiced orange juice filling, dual citrus zest, cinnamon, and cloves under a lattice crust. A sweet, fruity heirloom pie that deserves a comeback.

Lemon glaze made with egg white, powdered sugar, fresh lemon zest, and lemon juice. A smooth, glossy icing for cookies, cakes, and German-style baked goods.

Kiwi fruit gelato made without an ice cream machine, using a simple syrup, fresh kiwi puree, and lemon. Bright green, tangy, and dairy-free.

Rhubarb marmalade brightened with orange and lemon zest, set with liquid pectin for a tangy-sweet spread. A quick stovetop preserve that captures spring rhubarb at its peak.

Old-fashioned double-crust lemon pie filled with thin lemon slices in a buttery sugar-egg filling, topped with a cinnamon-sugar crust. Tart, sweet, and meant to be served warm.

Old-fashioned orange marmalade made from scratch with just oranges, sugar, lemon juice, and water. No pectin needed, slow-simmered for 3 hours until naturally set.

Buttery lemon anise biscotti: twice-baked Italian cookies flavored with bright lemon zest and warm anise. Crisp, dry, and made for dipping in coffee or sweet wine.

Quick rhubarb mint chutney with lemon juice, sugar, and onion. Tangy-sweet condiment for lamb, ready in 30 minutes. Make up to 2 days ahead and refrigerate.

Raisin crisscross pie blends plump raisins, walnuts, orange and lemon zest into a glossy citrus filling under a buttery lattice crust. A bright twist on the classic raisin pie.