560 lemon zest recipes

Toasted hazelnut vinaigrette with lemon zest, fresh lemon juice, and a touch of sugar. A light, nutty salad dressing with only 6 ingredients, ready in 15 minutes.

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.

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.

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.

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.

Lemon tagliatelle, a simple Italian pasta tossed with Greek yogurt, lemon zest, nutmeg, and olive oil. A fresh, summery vegetarian pasta in under 20 minutes.

Raspberry glaze simmers seedless raspberry preserves with port wine and lemon zest into a glossy 15-minute sauce. For roast meats, desserts, or cheese boards.

Savory crepe flavorings with brandy, fresh herbs, and lemon zest stirred into melted butter. A simple mix-in guide that turns basic crepe batter into restaurant-worthy main course wraps.

Pineapple-walnut dip: creamed cottage cheese and sour cream blended with crushed pineapple, toasted walnuts, and lemon. A versatile sweet-savory dip for fruit, cookies, or chicken.

Smoked trout crackers with lemon-dill mayonnaise top thin whole-grain crackers with sliced smoked trout and a bright lemon-dill aioli. A five-ingredient elegant appetizer.