1,635 lemon zest recipes

Grilled angel food cake with skewered nectarines basted in a lemon-sugar glaze, served alongside fresh blueberries for a light summer dessert straight off the grill.

Lemon butter spread made with just softened butter and fresh lemon zest. Bright, citrusy, and ready in 5 minutes for toast, rolls, or corn on the cob.

Kiwi fruit gelato made without an ice cream machine, using a simple syrup, fresh kiwi puree, and lemon. Bright green, tangy, and dairy-free.

Classic salmon loaf with canned salmon, diced potatoes, celery, chives, and lemon zest, served with creamy Dijon sauce. A simple retro weeknight dinner.

Creamy cheesecake with a lemon-cardamom graham crust, silky vanilla-lemon cream cheese filling, and a gentle low-and-slow oven finish. An Icelandic-Canadian Prairie classic from Winnipeg.

Microwave broccoli spears topped with a creamy lemon-ginger butter sauce made from scratch. A fast vegetable side dish with bright citrus flavor.

Sesame your chicken with this scrumptious dish that can be served with rice or noodles.

Cream cheese lemon pound cake from a doctored boxed mix with cream cheese, lemon zest and lemon gelatin. Tender, tangy bundt cake that tastes anything but boxed.

A triple-lemon Bundt cake made with lemon cake mix, lemon pudding, fresh juice, and a tangy lemon glaze that soaks into every pore. Moist, bright, and bursting with citrus in every bite.

Kythoni xysto, a traditional Greek grated quince preserve with cinnamon bark, lemon zest, and toasted almonds. Sets naturally using pectin extracted from the quince peels and cores.

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.

Crab cakes with roasted red pepper and lemon zest, triple-coated in breadcrumbs, pan-fried in butter, and served with a homemade basil aioli.

Whole pears poached in spiced white wine with cinnamon, cloves, ginger, vanilla bean, and citrus zest, served warm with burnt sugar ice cream. An elegant make-ahead dessert.

A baked meringue shell holds layers of tangy lemon custard and whipped cream in this show-stopping dessert where crisp sweetness and bright citrus create the perfect balance.

A classic St. Louis hotel cheesecake baked low and slow with 2 lbs of cream cheese, citrus zest, and folded egg whites for an impossibly light, creamy texture on a graham cracker crust.

Georgia peach pie with 8 fresh peaches, lemon juice, and lemon zest in a homemade butter lattice crust. A classic Southern fruit pie that lets peak-season peaches shine.