Type what you have

Ingredients

• ✓ lemon zest
• fuyu persimmon
• apple
• brown sugar
• cinnamon
• ginger
• lemon

Instructions

1. 1 Heat mashed persimmons in a saucepan over medium heat. Stir apple, brown sugar, cinnamon, ginger, lemon juice, and lemon zest into persimmons. Bring mixture to a boil, reduce heat to medium-low, and simmer until sauce is desired consistency and flavors blend, 10 to 15 minutes.

By taemee

Ingredients

• ✓ lemon zest
• white sugar
• all-purpose flour
• oat
• butter
• applesauce
• white sugar
• egg
• lemon juice
• sour cream
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with parchment paper liners.
2. 2 Stir sugar, flour, and oats together in a small bowl until combined. Work butter into the dry ingredients until it resembles damp sand. Set the topping aside while you prepare the muffin batter.
3. 3 Stir together applesauce, sugar, egg, and lemon zest in a large bowl. Add lemon juice and sour cream and stir until combined. Add flour, baking powder, and salt. Stir everything together until just combined.
4. 4 Spoon batter into the prepared muffin cups, filling each halfway. Sprinkle the topping on each muffin until completely covered.
5. 5 Bake in the preheated oven until a toothpick comes out clean, 20 to 25 minutes. Cool in the tin for about 10 minutes before serving.

By thedailygourmet

Ingredients

• ✓ lemon zest
• corn
• flat-leaf parsley
• mint
• jalapeno pepper
• garlic
• olive oil
• aleppo pepper
• coriander
• lemon juice
• sea salt
• black pepper

Instructions

1. 1 Preheat a grill pan or outdoor grill over high heat. Lightly oil grate.
2. 2 Add ears of corn to pan and grill, turning occasionally, until lightly charred on all sides and tender, 12 to 15 minutes.
3. 3 Transfer corn to a cutting board. Let stand until cool enough to handle, about 5 minutes. Cut kernels from cobs. Discard cobs or reserve for another use. Coarsely chop 1/4 cup parsley leaves and transfer to a large bowl. Add remaining 1/2 cup parsley leaves, the corn, mint, jalapeño, garlic, oil, Aleppo pepper, coriander, lemon zest, and lemon juice to bowl. Stir to combine. Season with salt and black pepper. Serve salad immediately or chill, covered, overnight.

By VirginiaWillis

Ingredients

• ✓ lemon zest
• chicken broth
• lemon juice
• butter
• salt
• couscous
• pimento pepper
• pine nut
• parsley

Instructions

1. 1 Combine chicken broth, lemon zest, lemon juice, butter, and salt together in a saucepan; bring to a boil. Stir in couscous until completely coated. Cover the saucepan, remove from the heat, and soak couscous until hot liquid is mostly absorbed, about 5 minutes.
2. 2 Fluff couscous with a fork. Stir in pimentos, pine nuts, and parsley.

By redveeder

Ingredients

• ✓ lemon zest
• butter
• dill
• garlic
• cumin
• salt
• black pepper
• cauliflower

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix butter, dill, garlic, lemon zest, cumin, salt, and black pepper in a bowl.
3. 3 Cut cauliflower stem flush with the rest of the head so it can stay upright in a casserole dish.
4. 4 Spread butter mixture evenly over the top and sides of cauliflower, place in a casserole dish, and cover with foil.
5. 5 Roast in the preheated oven until tender and cooked through, about 1 hour and 15 minutes. Transfer to a platter and spoon any liquid in the casserole dish over cauliflower.

By farmerbrown

Ingredients

• ✓ lemon zest
• apple
• water
• brown sugar
• white sugar
• lemon juice
• cinnamon stick
• salt

Instructions

1. 1 Combine apples, water, brown sugar, white sugar, lemon juice, cinnamon stick, lemon zest, and salt in a large pot; cover and bring to a boil. Reduce heat to medium-low; cook until apples are soft, 20 to 30 minutes.
2. 2 Off heat, remove and discard cinnamon stick and lemon zest. Mash apples with a potato masher until reaches desired consistency.

By Robert Crowell

Ingredients

• ✓ lemon zest
• butter
• leek
• salt
• black pepper
• celery
• garlic
• celery leaf

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Add leeks. Sprinkle with salt and pepper; cook, stirring occasionally, until just tender, about 3 minutes. Add celery to skillet.
2. 2 Cook, covered and stirring occasionally, until celery is tender, about 5 minutes. Add lemon zest and garlic; cook, stirring, 1 minute more. Garnish with celery leaves, if desired.

By VirginiaWillis

Ingredients

• ✓ lemon zest
• cooking spray
• golden beet
• olive oil
• sage
• thyme
• salt
• black pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a sheet pan with foil and spray with cooking spray.
2. 2 Peel beets, and cut into 1 1/2-inch chunks. Combine olive oil, sage, thyme, salt, and pepper in a large bowl. Add beets, and mix until well coated.
3. 3 Spread beets out in a single layer on the prepared sheet pan and roast, flipping half way through, until the beets are tender and starting to turn golden brown, 35 to 40 minutes.
4. 4 Remove from the oven, put beets back into the bowl, and toss with lemon zest.

By lutzflcat

Ingredients

• ✓ lemon zest
• white vinegar
• salt
• sugar
• water
• sugar snap pea
• garlic
• dill seed
• tarragon
• red pepper flakes

Instructions

1. 1 Inspect one quart-sized jar for cracks and ring for rust. Immerse in simmering water until brine is ready.
2. 2 Combine vinegar, kosher salt, and sugar in a non-reactive saucepan over low heat; stir until salt and sugar are dissolved, about 5 minutes. Remove from the heat and stir in water. Let cool to room temperature, about 15 minutes.
3. 3 Place trimmed snap peas, garlic, lemon zest, dill, and tarragon into the sterilized jar, then pour in vinegar mixture. Wipe the rim with a moist paper towel to remove any residue. Top with the lid and screw the ring on tightly.
4. 4 Refrigerate until peas are lightly pickled, at least 24 hours or up to 2 weeks.

By Matt Wencl

Ingredients

• ✓ lemon zest
• mayonnaise
• yogurt
• buttermilk
• parsley
• garlic
• zucchini
• kalamata olive
• salt
• black pepper

Instructions

1. 1 Stir together mayonnaise, yogurt, and buttermilk in a large bowl. Stir in chopped fresh parsley, lemon zest, and minced garlic. Add zucchini and olives. Mix to combine. Stir in salt and cracked black pepper.

By VirginiaWillis

Ingredients

• ✓ lemon zest
• patty pan squash
• red onion
• olive oil
• coriander
• salt
• black pepper
• butter
• lemon juice
• chive

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Cut squash into 1/2-inch wedges. Slice onion vertically into thin slices. Combine squash, onion, oil, coriander, salt, and pepper in a large bowl; toss to coat. Spread in an even layer on the prepared baking sheet. Set bowl aside.
3. 3 Bake in the preheated oven until squash is tender and slightly browned, 20 to 25 minutes.
4. 4 Combine butter, lemon zest, lemon juice, and chives in the reserved bowl. Add squash; toss well and serve.

By Allrecipes Member

Ingredients

• ✓ lemon zest
• plum
• peach
• tomato
• cherry
• parsley
• lemon juice
• garlic
• salt
• black pepper
• olive oil

Instructions

1. 1 Combine plums, peach, tomato, cherries, parsley, lemon zest, lemon juice, garlic, salt, and black pepper in a large bowl until; set aside to allow flavors to blend, at least 5 minutes. Drizzle with olive oil; stir to combine.

By VirginiaWillis

Ingredients

• ✓ lemon zest
• fennel bulb
• olive oil
• black pepper
• salt
• basil
• parsley
• lemon
• black pepper
• thyme
• parmesan cheese

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Slice a very thin layer from the bottom of each fennel bulb using a vegetable peeler or paring knife; leave core in place to hold bulb intact. Remove fennel stalks, reserving fronds. Slice bulbs vertically into 1/4-inch slices. Brush slices with 1 tablespoon olive oil; sprinkle ground black pepper and salt on each side.
3. 3 Grill fennel slices on the preheated grill until charred, about 5 minutes per side; transfer to a serving platter.
4. 4 Whisk remaining 1 tablespoon olive oil, basil, parsley, lemon juice, lemon zest, freshly ground black pepper, thyme, and reserved fennel fronds together in a bowl.
5. 5 Sprinkle fennel slices with Parmesan cheese and drizzle lemon mixture on top.

By Marcia

Ingredients

• ✓ lemon zest
• water
• farro
• celery
• feta cheese
• cherry
• green onion
• pecan
• lemon juice
• olive oil
• salt
• black pepper
• lemon wedge

Instructions

1. 1 Combine water, farro, and salt in a small saucepan and bring to a boil. Cover and simmer over low heat until water is absorbed, about 20 minutes.
2. 2 Drain, spread on a baking sheet, and chill 5 minutes.
3. 3 Mix celery, feta, dried cherries, green onion, pecans, lemon zest, lemon juice, olive oil, salt, and pepper in a bowl. Add farro; toss to combine. Serve with lemon wedges.

By VirginiaWillis

Ingredients

• ✓ lemon zest
• cauliflower
• cooking spray
• water
• salt
• black pepper
• parsley
• olive oil
• lemon juice
• garlic
• salt
• black pepper

Instructions

1. 1 Slice cauliflower head into 3/4-inch-thick steaks. Heat an extra-large skillet over medium-high heat and spray with cooking spray. Working in batches, add cauliflower, reduce heat to medium, and cook until browned and lightly charred, about 5 minutes. Flip and add water; cook, covered tightly, until fork-tender, 5 to 7 minutes. Season with salt and black pepper.
2. 2 For gremolata, stir together parsley, olive oil, lemon zest, lemon juice, minced garlic cloves, salt, and pepper. Serve with steaks.

By VirginiaWillis

Ingredients

• ✓ lemon zest
• green bean
• crimini mushroom
• butter
• onion
• parsley
• all-purpose flour
• salt
• black pepper
• milk
• sour cream
• cheddar cheese
• french-fried onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place green beans in a saucepan and fill with about 1/2 inch water; bring to a boil. Cover and steam until beans are tender but still bright green, about 5 minutes. Drain.
3. 3 Combine drained beans in a bowl with mushrooms; toss to combine.
4. 4 Melt butter in a large skillet over medium heat. Add onion and parsley; cook and stir until onion is tender, 5 to 7 minutes. Whisk in flour until blended, then mix in lemon zest, salt, and pepper. Gradually whisk in milk, stirring constantly, so that no lumps form.
5. 5 Add sour cream and stir until combined. Warm over medium heat until sauce begins to bubble. Dump in green beans and mushrooms, stirring to coat.
6. 6 Remove from the heat and toss briefly with 1/2 of the Cheddar cheese and 1/2 of the French-fried onions. Spoon into a 1 ½-quart casserole dish; top with the remaining Cheddar and onions.
7. 7 Bake in the preheated oven until Cheddar is melted, about 15 minutes.
8. 8 Serve and enjoy.

By Auriel

Ingredients

• ✓ lemon zest
• chickpea
• olive oil
• oregano
• lemon juice
• parsley
• garlic
• sea salt

Instructions

1. 1 Place chickpeas in a bowl. Add olive oil, oregano, lemon juice, lemon zest, parsley, garlic, and sea salt and mix well. Marinate chickpeas in the refrigerator, 8 hours to overnight.

By Rita Spangler

Ingredients

• ✓ lemon zest
• chunk light tuna
• red onion
• parsley
• olive oil
• lemon juice
• salt
• black pepper

Instructions

1. 1 Combine tuna, onion, and parsley in a medium bowl.
2. 2 Whisk oil, lemon juice, lemon zest, salt, and pepper together in a small bowl; toss with tuna mixture.

By Mareefer09

Ingredients

• ✓ lemon zest
• eggplant
• kosher salt
• olive oil
• garlic
• tahini
• lemon juice
• cumin
• paprika
• feta cheese
• parsley

Instructions

1. 1 Sprinkle cut sides of eggplant with salt. Let stand for 20 to 30 minutes. Blot dry with paper towels.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C).
3. 3 Brush cut sides of eggplant with 1 tablespoon olive oil. Cut off the top 1/4 inch from the garlic bulb, exposing the cloves. Brush cloves with 1/2 tablespoon olive oil and wrap bulb in aluminum foil. Place eggplant and garlic in the air fryer basket.
4. 4 Cook in the preheated air fryer until eggplant and garlic are tender and eggplant is deep golden brown, 15 to 20 minutes. Remove and allow to cool, about 10 minutes.
5. 5 Scoop flesh from eggplant and place into the bowl of a food processor. Add tahini, lemon juice, 4 cloves of roasted garlic (reserve remaining roasted garlic for another use), remaining 4 tablespoons olive oil, cumin, and paprika; pulse to a moderately smooth consistency. Top with feta cheese, parsley, and lemon zest.

By Allrecipes

Ingredients

• ✓ lemon zest
• chicken breast
• olive oil
• garlic
• lemon juice
• oregano
• salt
• black pepper
• baby red potato
• red bell pepper
• red onion
• lemon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place chicken breasts into a 9x13-inch baking dish.
2. 2 Whisk olive oil, garlic, lemon juice, lemon zest, oregano, salt, and pepper together in a bowl. Brush some of the mixture onto chicken.
3. 3 Place potatoes, bell pepper, onion, and lemon slices into a bowl; pour in remaining lemon juice mixture and toss to coat. Arrange vegetables and lemon slices around chicken in the baking dish.
4. 4 Bake in the preheated oven for 30 minutes. Brush chicken and vegetables with the pan drippings. Continue to bake until chicken is browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 165 degrees F (74 degrees C), about 30 more minutes.

By joecraig

Ingredients

• ✓ lemon zest
• mafalda pasta
• olive oil
• chicken breast
• onion
• yellow bell pepper
• red bell pepper
• cherry tomato
• green olive
• thyme
• red pepper flakes
• pecorino romano cheese
• grana padano cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a pot of salted water to a boil. Cook pasta until flexible but not fully cooked, about 5 minutes. Drain.
3. 3 Heat oil in a cast iron casserole dish over medium-high heat. Add chicken and sauté until browned, 3 to 5 minutes. Add onion, bell peppers, cherry tomatoes, olives, thyme, lemon zest, and pepper flakes. Cook and stir until onions are soft and translucent, about 5 minutes. Remove from the heat; stir in half-cooked pasta, then sprinkle Pecorino Romano and Grana Padano over top.
4. 4 Bake in the preheated oven casserole is bubbling and cheeses are melted and browned, about 15 minutes. Let rest for 5 minutes before serving.

By Buckwheat Queen

Ingredients

• ✓ lemon zest
• greek yogurt
• garlic
• lemon
• olive oil
• paprika
• herbes de provence
• salt
• black pepper
• chicken
• salt
• greek yogurt
• lemon juice
• harissa

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk together yogurt, garlic, lemon juice and zest, olive oil, paprika, herbes de Provence, salt, and black pepper in a medium bowl.
3. 3 Pour into a large resealable plastic bag. Add chicken; stir to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for at least 3 hours.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Make sauce: Stir together yogurt, lemon juice, and harissa in a small bowl until combined. Set aside.
5. 5 Remove chicken to a plate or baking sheet lined with paper towels; discard marinade. Pat chicken dry with more paper towels. Season with a pinch of salt.
6. 6 Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn over each piece and move to indirect heat.
7. 7 Continue grilling, turning often, with the lid down until well browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
8. 8 Serve chicken with sauce on the side.

By John Mitzewich

Ingredients

• ✓ lemon zest
• cucumber
• zucchini
• red onion
• tomato
• black olive
• basil
• thyme
• red wine vinegar
• balsamic vinegar
• lemon
• kosher salt
• white sugar
• black pepper
• olive oil

Instructions

1. 1 Mix cucumbers, zucchini, onion, tomatoes, olives, basil, and thyme together in a large bowl.
2. 2 Whisk red wine vinegar, balsamic vinegar, lemon zest, lemon juice, salt, sugar, and pepper together in a medium bowl until well combined.
3. 3 Slowly whisk oil into dressing mixture in a medium bowl until combined; pour over salad, and serve.

By Dan Zahra

Ingredients

• ✓ lemon zest
• balsamic vinegar
• mint
• tomato sauce
• black pepper
• salt
• rosemary
• basil
• coriander
• worcestershire sauce
• thyme
• garlic
• egg
• ground lamb
• milk
• vegetable oil
• bread
• vegetable oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x5-inch loaf pan with oil.
2. 2 Place bread and milk in a small bowl. Press bread with a fork to soak up the milk.
3. 3 Combine lamb, egg, garlic, thyme, Worcestershire sauce, lemon zest, coriander, basil, rosemary, salt, and pepper in a medium bowl. Add soaked bread; discard the leftover milk. Mix with hands until well combined. Transfer meatloaf to the prepared pan.
4. 4 Combine tomato sauce and mint; spread evenly over the meatloaf. Drizzle with balsamic vinegar.
5. 5 Bake in the preheated oven until no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove and let cool for 5 minutes before serving.

By Bones

Ingredients

• ✓ lemon zest
• black pepper
• salt
• lemon
• parsley
• basil
• calamari
• shrimp
• clam
• white fish
• fish stock
• white wine
• tomato
• garlic
• red pepper
• onion
• olive oil
• potato

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside.
2. 2 Heat olive oil in a large pot over medium heat. Add onion and pepper flakes; cook and stir until onion is soft, 5 to 7 minutes. Add garlic; cook 1 minute.
3. 3 Increase heat to medium-high; add potatoes, tomatoes, and white wine. Bring to a simmer; cook, breaking up tomatoes with a spoon, 8 to 10 minutes. Add fish stock; return to a simmer.
4. 4 Nestle white fish into broth; simmer for 2 to 3 minutes. Add clams, shrimp, and calamari; simmer until shrimp are pink and clams have opened, 3 to 5 minutes. Remove and discard any unopened clams.
5. 5 Off heat, stir in basil, parsley, lemon zest, and lemon juice; season with salt and black pepper.

By Tez Chile and Salt

Ingredients

• ✓ lemon zest
• water
• sugar
• brandy

Instructions

1. 1 In a saucepan, combine water, sugar and lemon zest. Bring mixture to a boil and continue boiling for 5 minutes. Strain into a sealable container, removing the lemon zest. Allow to cool, then cover and store in refrigerator.
2. 2 When ready to use, mix in brandy. Brush onto cake layers before frosting.

By Glory

Ingredients

• ✓ lemon zest
• cream cheese
• confectioners' sugar
• heavy cream

Instructions

1. 1 In a medium bowl, beat cream cheese until soft. Blend in confectioners' sugar, and beat until creamy. Mix in lemon zest. Whip cream in a chilled bowl. Fold into cream cheese mixture.

By PSEEGER

Ingredients

• ✓ lemon zest
• olive oil
• sea salt
• black pepper
• chicken wing

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk olive oil, lemon zest, salt, and black pepper together in a bowl; add wings and toss to coat. Spread coated wings in a single layer onto the prepared baking sheet.
3. 3 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Bake longer for a crispier skin.

By bubbles26

Ingredients

• ✓ lemon zest
• water
• honey
• meyer lemon juice

Instructions

1. 1 Combine water and honey and a microwave-safe bowl; heat in microwave for about 30 seconds. Stir water until honey is dissolved.
2. 2 Stir lemon juice and lemon zest into honey water; pour into an ice cream maker. Process according to manufacturer's instructions for 25 minutes.
3. 3 Scrape sorbet into a chilled loaf pan and freeze.

By Carol Anderson

Ingredients

• ✓ lemon zest
• orange zest
• sugar substitute
• pomegranate juice
• vodka
• lime

Instructions

1. 1 Muddle lemon and orange zest with sugar substitute in a cocktail shaker. Add pomegranate juice and vodka. Fill the shaker halfway with ice and shake vigorously. Strain into a chilled stemmed glass. Garnish with lime slice.

By Sweet'NLowR