318 lemon zest recipes

French genoise sponge cake soaked with Amaretto and filled with whipped chocolate ganache. A light, egg-leavened cake with lemon zest and an overnight chocolate cream.

European-style spice cookies with ground hazelnuts, lemon zest, and warm cinnamon, clove, and nutmeg. Topped with a whole almond and egg-glazed for a glossy finish.

Lemony zucchini bread with finely shredded zucchini, fragrant lemon zest, and a hint of cinnamon. Buttery quick bread that bakes into two tender loaves with a delicate crumb.

Fresh blueberry pie with a clever twist: whipped cream lines the bottom and sides of the baked shell before the cooked-and-fresh berry filling pours in. Three hours of chilling sets it into a cool, lush slice.

Cooked green tomato salsa with Granny Smith apple, jalapeño, fresh ginger, lemon zest, and cilantro. A sweet-tart-spicy salsa that uses up end-of-season green tomatoes.

A scrumptious cake made with raisins, glaced cherries and dark rum which makes it a popular Christmas favorite in the Caribbean.

Peach dessert cake with fresh peaches baked into a lemon-scented batter, topped with cinnamon sugar and chopped nuts. Serve warm with whipped cream for a summer treat.

Ziti with asparagus, peas, and lemon cream: tender pasta in a tangy reduced cream sauce with spring vegetables, wilted Bibb lettuce, and Parmesan. A bright, elegant springtime pasta in 30 minutes.

Lemon poppy seed pound cake with a tender buttermilk crumb, bright citrus zest, and a tangy lemon glaze drizzled over the top. The bundt cake that wakes up dessert.

One-pot brown rice simmered with sundried tomatoes, cashews, fresh basil, and lemon zest. A hearty vegan rice dish packed with chunky vegetables and bright Mediterranean flavor.

A silky tofu cheesecake blending pureed silken tofu with cream cheese on an almond graham cracker crust. Lighter than traditional cheesecake but impossibly creamy after an overnight chill.

Classic New Orleans king cake: a brioche-like yeast ring scented with nutmeg and lemon, filled with citron, glazed with lemon icing and purple-green-gold sugar. Mardi Gras tradition baked at home.

Griddle cheesecakes made with pureed cottage cheese, cooked like pancakes and served with a fresh cranberry-orange sauce. A light, tangy twist on traditional cheesecake.

Cheese tortellini tossed with crisp-tender asparagus in a lemon-thyme cream sauce finished with Parmesan. An elegant 18-minute dinner that tastes like spring on a plate.

A vegetarian look on a delicious pasta dish your whole family will enjoy down to the last forkful.

Pouding renversé des bluets is a Québécois upside-down blueberry cake: fresh blueberries and lemon zest under a tender vanilla sponge, inverted to serve.