1,635 lemon zest recipes

Blueberry quickbread with cornmeal grit, oats, walnuts, and a buttermilk tang. A heartier loaf with bright berry pockets and a sturdy, breakfast-ready crumb.

Grilled swordfish steaks marinated in soy sauce, fresh ginger, dry sherry, garlic, and lemon zest. An Asian-inspired marinade with bold umami flavor and a quick grill.

Provencal fish stew with haddock, fennel, thyme, and bay leaf in a tomato-white wine broth. Served over garlic croutons, 40 minutes from the first sear to the ladle.

Italian barley soup slow-simmered for 3 hours with red wine, tomatoes, garlic, fresh herbs, and Parmesan. A thick, hearty vegetarian soup with deep, layered flavor from the long cook.

Ricotta cheese pound cake made with a blend of whole wheat and all-purpose flour, brown sugar, lemon zest, and nutmeg. The pureed ricotta creates an incredibly moist, dense crumb.

Apple raisin meringue pie with a soft cooked apple-raisin custard filling and fluffy lemon-scented meringue topping. Old-fashioned alternative to classic apple pie.

A tasty pea soup that goes well with any other dish you prepare!

Italian rum cake with three sponge layers soaked in cherry-rum syrup, filled with pastillera cream, and frosted with whipped cream and roasted almonds. A showstopper.

Classic hermit cookies with dates, golden raisins, walnuts, brown sugar, and warm spices, topped with a simple milk glaze. A chewy, old-fashioned spiced drop cookie.

Blintz souffle layers a cream cheese and cottage cheese filling inside a puffy orange-scented batter, baked golden and served with warm blueberry sauce. A Jewish brunch classic.

Orange meringue pie, a sunny twist on lemon meringue with a silky fresh-orange custard, a flaky blind-baked crust, and a cloud of glossy toasted meringue. A splash of grenadine gives the filling its rosy glow.

Toasted sesame sauce made from oven-toasted seeds and tahini, thickened with arrowroot and brightened with lemon zest and tamari. A rich, nutty vegan all-purpose sauce for pasta, vegetables, and grains.

Spiced apple roly-poly rolls with pecans, raisins, and pumpkin pie spice baked in apple syrup. Dusted with powdered sugar and drizzled with warm fudge sauce.

German-style honey spice bars with cinnamon, allspice, cloves, ground almonds, and lemon zest, finished with a rum-almond glaze. These keep for weeks in a sealed container, making them ideal holiday baking.

Lighter chocolate caramel cheesecake built on a crispy rice cereal crust with nonfat cream cheese, fat-free sour cream, and egg whites. A gooey caramel layer and chocolate-walnut crumble keep things indulgent without the guilt.

Hot cherry fruit compote baked with rum, curry powder, candied ginger, and brown sugar. A retro holiday side dish for ham or turkey, or chill and serve as dessert with ice cream.