560 lemon zest recipes

This delightful dessert is so good, the crust is buttery and flakey, and the pear-almond filling is scrumptious and juicy.

These decadent cherry cream cheese bars will well satisfy your cravings for something rich and sweet. They are made with whole wheat flour, light cream cheese, homemade cherry pie filling, a small amount of butter and some olive oil. Much healthier but still tastes delicious. Nobody can resist these sweets, the more importantly you don't have to feel guilty about it.

These homemade biscotti will impress everyone, it is good for a breakfast or snack, with a cup of coffee or tea.

Just the right amount of everything, and well balanced flavor and texture. A great fall or winter dessert that uses seasonal cranberries and everyone will be thrilled.

Cafe Brulot, the classic New Orleans flambeed coffee with brandy, orange liqueur, cinnamon, cloves, and citrus. A dramatic Cajun after-dinner drink served in demitasse cups.

Chilled strawberry and white wine soup blended from fresh berries, lemon zest, and dry white wine. Elegant five-minute summer starter served cold in chilled bowls.

Risotto is an Italian rice dish. It is made by briefly sautéing the rice in olive oil or butter, then adding a little bit of stock, stirring almost constantly until the rice absorbs the stock, then adding a bit more stock, stirring, adding, stirring, adding until it’s done. It usually takes between 20 and 30 minutes of stirring. When it’s done, the rice is cooked through and bound in a wonderful creamy sauce that is made as the starch leaches out of the rice grains and combines with the stock.

Traditional Irish carrageen pudding set with seaweed, sweetened with honey and lemon, then lightened with whipped cream and beaten egg white. A delicate, silky cold dessert.

Homemade papaya liqueur infused in vodka with lemon zest for one week, then strained and aged. Just 4 ingredients for a tropical, fruity spirit. Best made in May or June.

Feuerzangenbowle, the traditional German fire punch with mulled red wine, a flaming rum-soaked sugar cone, orange and lemon peel, and cloves. A dramatic holiday spectacle.

Sesame-almond cookies made with olive oil and white wine, scented with lemon zest, orange zest, and cinnamon. Crisp, not-too-sweet Italian-style biscuits.

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.

Old-fashioned eggplant marmalade with cinnamon, nutmeg, and lemon cooked to a thick, spiced preserve. A unique canning project that turns eggplant into something like fig jam.

Orange hot and sweet mustard made with dry mustard, fresh orange and lemon juice, honey, and cinnamon. A bold homemade condiment that keeps for a month.

Fresh fruit dip made from a cooked citrus custard folded into whipped cream. Orange and lemon zest give it a bright, tangy flavor that pairs with any fresh fruit.

Lemon olive oil basting sauce with garlic, oregano, and lemon zest. A bright, Mediterranean-style sauce for grilling chicken, lamb, pork, or fish.