1,673 lemon zest recipes

Chilled seafood rice salad loaded with scallops, shrimp, crab, and blanched broccoli over fluffy basmati, all tossed in a bright lemon vinaigrette. Feeds a crowd in just 10 minutes of prep.

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This shimmering white wine gelatin mold folds dry wine, bright citrus, and billowy whipped cream into a retro showstopper dessert that chills overnight and unmolds like a dream.

Orange and lemon chicken breasts marinated in garlic butter and lemon, then grilled and glazed with orange marmalade. A bright citrus chicken that works on grill or in the oven.

Low fat lemon pudding cake separates as it bakes into a tender sponge top and silky lemon-curd bottom. Light dessert with skim milk and only one tablespoon of fat.

Fluffy lemon cheesecake swaps cream cheese for ricotta and lightens up with skim milk and reduced-fat crust. A bright, citrusy dessert with a soft, almost custardy crumb in a graham cracker shell.

Lemon chiffon pie folds whipped egg whites into a tart lemon-gelatin custard for a cloud-light, no-bake pie filling. Crowned with sweetened whipped cream in a baked shell.

Frozen fruit yogurt dessert built from raspberry puree, low-fat yogurt, apple juice concentrate, lemon, and beaten egg whites for lift. Lighter than ice cream, naturally sweetened, and endlessly variable.

Pressure cooked lemon cheesecake comes out of the Instant Pot ultra-creamy and crack-free, with a bright lemon filling over a granola crust. The moist, gentle steam sets it silky in a fraction of oven time.

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.

Salmon lemon penne pairs grilled salmon and roasted red peppers with a bright lemon Alfredo sauce over penne. A weeknight pasta that eats like restaurant food.

Lemon meringue pie reimagined as a cake: a cloud-light, lemon-scented angel food cake split and filled with tangy homemade lemon curd, then swathed in glossy Italian meringue frosting. Airy, bright, and showy.

Escargots de Montpellier served over garlic croutons with pancetta, walnuts, anchovy, parsley, and a splash of Armagnac. A rustic French snail appetizer.

Munich cheesecake with a shortcrust base, vanilla bean cream cheese filling, poppy seed-raisin layer, and brown sugar streusel topping broiled until crisp.

Italian blueberry gelato made with a real egg yolk custard, pureed fresh blueberries, lemon zest, and whipped cream folded in before churning.

Lemon-stuffed whole trout with a bread crumb, shallot, and fresh herb filling, oven-poached in white wine and served with hollandaise sauce. An elegant fish entree.