1,673 lemon zest recipes

Fat-free lemon poppy seed biscotti made with no added oil or butter. Crisp twice-baked Italian cookies powered by ground almonds, egg whites, and bright citrus.

Ricotta pudding baked in individual cups until puffed and golden, made with part-skim ricotta, lemon zest, and a folded egg white for souffle-like lift. A light Italian-style dessert.

Soft, buttery sugar cookies with a hint of lemon zest, made with both butter and oil for a tender crumb. Cream of tartar keeps them pillowy. A holiday cookie jar classic.

Austrian Mozart cookies with a buttery shortbread base, apricot rum filling, and confectioners sugar. Elegant sandwich cookies with a ring-and-circle design.

Passover sponge cake with pineapple juice concentrate, almonds, lemon and orange zest, made with potato starch and cake meal. Light, airy, and flour-free.

Creamy buttermilk mustard dressing with grated cucumber, citrus zest, and Dijon. Light, tangy, and diabetic-friendly. No cooking required, just blend and chill.

This recipe is inspired by the flavors of Southern Italian cooking. The combination of coarsely chopped olives, lots of simmered garlic, sweet raisins and zesty citrus lends a rustic appeal.

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.

Apricot tea cookies are buttery thumbprints rolled in chopped almonds and filled with apricot preserves. A traditional European-style cookie with citrus zest and almond extract for elegance.

Banana Almond Torte made with matzo meal is a flourless Passover dessert. Beaten egg whites provide all the lift, while ripe bananas and ground almonds create a rich, naturally gluten-free cake.

Lindy's-style New York cheesecake with a buttery shortbread crust, 40 ounces of cream cheese, lemon and orange zest, and a sour cream top. Classic three-temperature bake for silk-smooth texture.

Entenmann's-style apple crumb cake with a yeasted braided dough filled with Granny Smith apples, cinnamon, mace, and currants, topped with a pecan crumb topping.

Irish mackerel with rhubarb stuffing and a tangy rhubarb puree sauce. Fillets rolled around a breadcrumb-rhubarb-onion filling and baked until flaky. A traditional Irish pairing.

Shark amandine: meaty shark fillets broiled with sherry-lemon butter, crowned with browned almonds, crisp bacon, and green onion. A smoky, Southern-inflected coastal main dish.

Lamb kebabs marinated in lemon juice, garlic, and mint, threaded with fresh mint leaves and scallions, then grilled over medium-hot heat. Works with beef sirloin too.

Lemon chicken soup with fresh spinach and pasta shells in a garlic-rich broth. Lemon juice and zest brighten this hearty one-pot soup loaded with vegetables and tender chicken.