Type what you have

Ingredients

• ✓ lemon zest
• olive oil
• turkey bacon
• onion
• celery
• garlic
• chicken broth
• russet potato
• cauliflower
• salt
• milk
• baby clam
• black pepper
• celery leaf

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add turkey bacon and cook until crisp, 4 to 6 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving drippings in the saucepan.
2. 2 Add onion and celery to the saucepan; cook over medium heat until onion is translucent, about 4 minutes. Add garlic; cook, stirring, 30 seconds more. Add chicken broth and potato; bring to a boil.
3. 3 Reduce heat, cover, and simmer for 5 to 7 minutes. Add cauliflower and salt; simmer, stirring occasionally, until vegetables are just tender, about 5 minutes.
4. 4 Working in 2 batches, transfer cooked vegetable mixture to a blender. Add milk and blend until very smooth, about 2 minutes.
5. 5 Stir mixture back into the saucepan. Bring to a gentle simmer to heat through, about 2 minutes. Remove from heat. Stir in clams and lemon zest.
6. 6 Sprinkle servings with pepper, bacon, and celery leaves.

By lkb

Ingredients

• ✓ lemon zest
• butter
• onion
• salt
• chicken broth
• water
• asparagus
• cayenne pepper
• black pepper
• nutmeg
• heavy cream
• heavy cream
• parmigiano-reggiano cheese
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 To make the asparagus soup: Melt butter in a soup pot over medium heat. Add minced onion and salt; cook and stir until onion is soft and golden, about 10 minutes.
3. 3 Pour chicken broth and water into the pot. Bring to a boil, reduce heat to medium, and simmer 15 minutes.
4. 4 Carefully add asparagus pieces into simmering broth. Cook, stirring occasionally until asparagus is just tender and still bright green, 5 to 10 minutes. Remove from heat.
5. 5 Use an immersion blender to blend soup until smooth, about 3 minutes.
6. 6 Turn heat to low. Season with cayenne pepper, black pepper, and nutmeg. Adjust salt to taste. Whisk 1/2 cup cream into soup.
7. 7 If you want to make a cream topping for garnishing: Place 1/4 cup cream, Parmigiano-Reggiano cheese, and lemon zest in a small bowl. Whisk until frothy and slightly thickened, about 1 minute.
8. 8 Ladle soup into bowls. Drizzle a spoonful of prepared cream on top of each serving and swirl to form a random design.
9. 9 Sprinkle with a pinch of lemon zest and cayenne pepper, if desired.
10. 10 Enjoy!

By John Mitzewich

Ingredients

• ✓ lemon zest
• olive oil
• onion
• celery
• garlic
• salt
• russet potato
• cauliflower
• chicken broth
• water
• cayenne pepper
• heavy cream
• bacon
• breadcrumb
• parmesan cheese
• flat-leaf parsley

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Cook and stir onion and celery in hot oil until translucent, about 5 minutes. Add garlic and salt and stir for 1 minute. Stir in potato, cauliflower, chicken broth, and water. Bring to a boil, reduce heat to medium-low, and simmer until cauliflower is tender and potatoes are easily smashed against the side of the saucepan, about 30 minutes.
2. 2 Purée soup using an immersion blender until smooth. Reduce heat to low; season with cayenne pepper and salt. Pour in cream and stir until warmed. Season soup with more salt if needed.
3. 3 Cook and stir bacon in a medium skillet over medium heat until crisp, about 8 minutes. Transfer bacon to a paper towel-lined plate to drain, leaving grease in the skillet.
4. 4 Toss bread crumbs in bacon grease in the skillet and cook over low heat until toasted and crisp. Stir in cheese and continue to cook until melted. Transfer to a medium bowl and cool to room temperature. Stir in bacon, parsley, and lemon zest; toss to coat.
5. 5 Serve soup garnished with bacon gremolata over the top.

By John Mitzewich

Ingredients

• ✓ lemon zest
• watermelon
• red grape
• lime zest

Instructions

1. 1 Combine watermelon and red grapes in a large bowl; toss in lemon zest and lime zest until evenly dispersed. Cover the bowl with plastic wrap; chill in the refrigerator, about 1 hour.

By Joeitalian

Ingredients

• ✓ lemon zest
• asparagus
• prosciutto
• lemon juice

Instructions

1. 1 Bring a large pot of lightly salted water to a rolling boil. Cook asparagus in boiling water until tender but still crisp, about 4 minutes. Quickly drain asparagus and plunge into a bowl of ice water to stop cooking and maintain the bright green color. Drain again and pat dry with paper towels.
2. 2 Separate asparagus into 5 small bundles and wrap each one with a prosciutto slice. Sprinkle each bundle with lemon juice and zest.

By Lisa K

Ingredients

• ✓ lemon zest
• orange juice
• arrowroot powder
• lemon juice
• honey

Instructions

1. 1 In a small saucepan over low heat, whisk together the orange juice and arrowroot powder. Whisk in lemon juice and honey, and cook stirring until thickened. Stir in the lemon zest and serve.

By MELLY343

Ingredients

• ✓ lemon zest
• peach
• lemon juice
• vanilla yogurt
• angel food cake

Instructions

1. 1 Toss peach slices with lemon juice in a bowl; transfer 1 cup to a blender and blend until smooth. Set remaining peach slices aside.
2. 2 Stir peach purée, yogurt, and lemon zest together in a bowl until well blended.
3. 3 Layer ½ cake cubes in bottom of a glass dish; top with ½ peach slices, ½ yogurt mixture, and remaining ½ cake cubes. Arrange remaining ½ peach slices on top, reserving 5 or 6 slices for garnish; cover with remaining ½ yogurt mixture. Arrange reserved peach slices on top. Refrigerate trifle until ready to serve.

By Noodlefork

Ingredients

• ✓ lemon zest
• buttermilk biscuit dough
• blueberry
• powdered sugar
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
3. 3 Remove biscuits from the can; split in half crosswise, for a total of 10 biscuits. Place 5 biscuits on the prepared cookie sheet; divide and place blueberries on 5 biscuits.
4. 4 Cover blueberries with remaining 5 biscuits.
5. 5 Bake in the preheated oven until golden brown, 18 to 22 minutes. Let cool for 5 minutes.
6. 6 Combine confectioners' sugar, lemon juice, and zest in a small bowl.
7. 7 Brush biscuit tops with 1/2 the glaze. Let sit until glaze sets, about 5 minutes.
8. 8 Repeat with remaining 1/2 glaze. Enjoy!

By Yoly

Ingredients

• ✓ lemon zest
• shrimp
• creole seasoning
• thyme
• butter

Instructions

1. 1 Set up a large pot or water bath and place your sous vide cooker into the water. Set temperature to 135 degrees F (57 degrees C) according to manufacturer's directions.
2. 2 Combine shrimp and Creole seasoning in a bowl and toss to coat. Place shrimp in a single layer inside a large vacuum bag. Place lemon peel, thyme, and butter evenly on top. Seal the bag using a vacuum sealer.
3. 3 Place bag into the water and set timer for 30 minutes.
4. 4 Remove cooked shrimp from bag and serve. Sprinkle additional Creole seasoning on top, if desired.

By France Cevallos

Ingredients

• ✓ lemon zest
• pineapple
• apple
• white sugar
• orange juice

Instructions

1. 1 Combine pineapple, apple, sugar, orange juice, and lemon zest in a pot. Bring to a boil. Reduce heat to medium and cook, stirring frequently, until pineapple turns translucent, 1 to 1 ½ hours.
2. 2 Place a few small plates in the freezer.
3. 3 Inspect 2 or 3 small Mason jars for cracks, discarding any defective ones. Sterilize jars in a pot of boiling water for 10 minutes and leave in hot water until ready for use. Wash new, unused lids and rings in warm soapy water.
4. 4 Add a tablespoon of marmalade to a frozen plate. Freeze for 1 minute, remove, and nudge marmalade with your finger. If the mixture stays nudged, it is ready to be canned. If it slides back, continue cooking and check for readiness every minute.
5. 5 Pack marmalade into hot, sterilized jars, filling to within 1/2 to 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By QueenofSuburbs

Ingredients

• ✓ lemon zest
• sweetened condensed milk
• lemonade concentrate
• whipped topping
• graham cracker crust

Instructions

1. 1 Gather the ingredients.
2. 2 Mix condensed milk and lemonade concentrate together in a bowl. Fold in whipped topping.
3. 3 Pour into the pie crust and refrigerate for 2 hours.
4. 4 Serve garnished with lemon zest.

By Rhonda Brock Fuller

Ingredients

• ✓ lemon zest
• persimmon
• sugar
• persimmon skin
• lemon juice

Instructions

1. 1 Combine persimmon flesh, sugar, persimmon skin, lemon juice, and lemon zest in a small pot over medium heat; bring to a boil. Reduce heat to low and simmer until persimmon flesh softens and jam thickens, about 10 minutes.
2. 2 Cool jam until set, about 30 minutes. Transfer to an airtight container and store in the refrigerator.

By Shelly2012

Ingredients

• ✓ lemon zest
• mayonnaise
• basil
• garlic
• lemon juice

Instructions

1. 1 Combine mayonnaise and basil in a food processor; blend until mixed and mayonnaise turns slightly green. Add garlic; process until well blended. Add lemon juice and zest; process until well mixed, 30 to 45 seconds.
2. 2 Transfer to a bowl and cover. Chill until flavors combine, about 1 hour.

By CallieJo

Ingredients

• ✓ lemon zest
• green bean
• bacon
• butter
• garlic

Instructions

1. 1 Gather the ingredients.
2. 2 Place green beans in a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 10 minutes. Drain water, leaving beans in the pot.
3. 3 Place bacon strips on a microwave-safe plate and cook in the microwave until crisp, about 2 minutes. Cool and crumble bacon.
4. 4 Stir butter and bacon into beans in the pot and return to medium heat; cook and stir until butter melts, 2 to 3 minutes.
5. 5 Add garlic; cook and stir until fragrant, 3 to 4 minutes. Top with lemon zest and stir.

By markfernandez

Ingredients

• ✓ lemon zest
• cream cheese
• butter
• lemon juice
• vanilla extract
• confectioners sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Beat cream cheese, butter, lemon juice, lemon zest, and vanilla together in a large bowl using an electric mixer until smooth and fluffy; gradually beat in confectioners' sugar, 1 cup at a time, until desired consistency is reached.

By Carol

Ingredients

• ✓ lemon zest
• egg
• white sugar
• lemon juice
• butter

Instructions

1. 1 Heat a saucepan with several inches water over medium heat; bring to a boil, then reduce to a simmer.
2. 2 Place eggs into a metal mixing bowl; add sugar and lemon juice. Place the bowl over the saucepan with simmering water; whisk continuously until mixture foams, then becomes thick, hot, and smooth, 8 to 10 minutes.
3. 3 Remove from heat; whisk in butter and lemon zest. Continue whisking until butter melts and incorporates into lemon curd.
4. 4 Press plastic wrap onto the curd's surface to prevent a skin from forming. Refrigerate until chilled and set, about 1 hour. Stir before serving.

By John Mitzewich

Ingredients

• ✓ lemon zest
• rosemary
• salt
• black pepper
• chicken thigh
• olive oil cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine rosemary, lemon zest, salt, and pepper in a bowl. Rub over chicken thighs and place into a baking dish. Spray with cooking spray.
3. 3 Bake in the preheated oven until no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Arlene Tallman

Ingredients

• ✓ lemon zest
• asparagus
• balsamic vinaigrette salad dressing
• parsley
• kosher salt
• black pepper

Instructions

1. 1 Bring a large pot of salted water to a boil. Blanch asparagus just until tender, about 1 minute. Plunge into a bowl of cold water to cool. Drain asparagus and place in a large resealable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag occasionally.
2. 2 Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. Serve reserved vinaigrette in a small dish on the side.

By J Carter Lebshier

Ingredients

• ✓ lemon zest
• blueberry
• strawberry
• sugar
• granola
• vanilla greek yogurt

Instructions

1. 1 Add blueberries and strawberries to a small bowl. Sprinkle with sugar; stir to coat the berries.
2. 2 Place 2 tablespoons granola in the bottom of 2 parfait glasses. Spoon 2 tablespoons yogurt on top and sprinkle with 1/2 teaspoon lemon zest. Top with 1/3 of the berries. Repeat layers until the parfait glasses are full.

By Occasional Cooker

Ingredients

• ✓ lemon zest
• green bean
• olive oil
• hazelnut
• salt
• pepper

Instructions

1. 1 In a large pot of salted boiling water, cook beans 3 to 8 minutes or until tender. Drain and place in a large bowl.
2. 2 Add olive oil, lemon zest, hazelnuts, salt and pepper. Beans may be made 1 day ahead, chilled and covered. Reheat beans, preferably in a microwave.

By Christina

Ingredients

• ✓ lemon zest
• sugar
• citron vodka
• lime juice
• sweet and sour mix
• ice

Instructions

1. 1 Moisten the edges of a martini glass with a little lime juice, and then dip moistened edges into sugar. Place lemon zest strip in glass.
2. 2 Combine vodka, lime juice, sweet and sour mix, and ice in a shaker. Shake vigorously, and strain into a martini glass.

By Dale W

Ingredients

• ✓ lemon zest
• lemon peel
• water
• sugar
• lemon juice
• carbonated mineral water

Instructions

1. 1 Gather all ingredients.
2. 2 Stir diced lemon peel, 1 cup of water, and sugar together in a saucepan; bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool.
3. 3 Stir lemon syrup with peel, lemon juice, and mineral water together in a pitcher or bowl.
4. 4 Pour lemon mixture into an ice cream maker, and freeze according to the manufacturer's instructions, about 20 minutes. Garnish each serving with a twist of lemon peel if desired.

By FLASHDANCE16

Ingredients

• ✓ lemon zest
• heavy cream
• white sugar
• half-and-half
• egg yolk
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Combine heavy cream, sugar, half-and-half, and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat, cover the saucepan, and allow to steep for 10 minutes.
3. 3 Uncover the saucepan and bring back to a simmer over low heat. Beat egg yolks in a medium bowl. Gradually whisk 1 cup hot cream mixture into eggs, several tablespoons at a time. (This brings eggs up to temperature without scrambling them.)
4. 4 Stir egg mixture back into cream mixture in the saucepan.
5. 5 Cook and stir over low heat until mixture coats the back of a spoon, 5 to 10 minutes. Transfer to a large bowl; cover and refrigerate 8 hours to overnight.
6. 6 Stir lemon juice into chilled ice cream mixture. Freeze in a 4- to 5-quart ice cream maker according to manufacturer's directions.
7. 7 Transfer ice cream to a lidded freezer container, then freeze for about 4 hours to ripen flavors before serving.

By AOSWALT

Ingredients

• ✓ lemon zest
• pear
• white sugar
• crystallized ginger
• lemon juice
• ginger

Instructions

1. 1 Gather all ingredients.
2. 2 Mix chopped pears with sugar, crystallized ginger, lemon juice, fresh ginger, and lemon zest in a large heavy pot; let the mixture stand for 2 hours for pears to release their juice.
3. 3 Place the pot over medium-high heat, bring to a boil; cook, stirring often, until preserves are thick and fall off a metal spoon in sheets, 45 minutes to 1 hour. Pear pieces will be translucent and preserves will be darkened.
4. 4 Sterilize the jars and lids in boiling water for at least 5 minutes.
5. 5 Pack the pear preserves into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Rachel

Ingredients

• ✓ lemon zest
• sugar
• lime juice
• egg
• egg yolk
• half-and-half

Instructions

1. 1 Whisk sugar, lime juice, eggs, egg yolks, and lemon zest together in a medium saucepan over medium heat until well blended; continually stir with a wooden spoon until thickened enough to coat the back of the spoon, 7 to 8 minutes.
2. 2 Off heat, stir in half-and-half until smooth. Strain through a fine-mesh sieve set over a clean bowl. Cover the bowl; chill in the refrigerator until cool, stirring occasionally, about 1 hour.
3. 3 Pour chilled mixture into an ice cream maker and freeze according to the manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a 1- or 2-quart lidded plastic container; cover the surface with plastic wrap and seal. Freeze 2 hours to overnight.

By AJ

Ingredients

• ✓ lemon zest
• blackberry
• white sugar
• heavy cream
• milk
• vanilla extract

Instructions

1. 1 Combine blackberries, sugar, and lemon zest in the bowl of a food processor; process until mixture is blended. Let sit for 10 minutes.
2. 2 Strain blackberry mixture through a fine mesh sieve and discard seeds; return mixture to the food processor. Add cream, milk, and vanilla extract. Pulse until mixture is whipped, about 30 seconds.
3. 3 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, 2 hours to overnight.

By RainbowJewels

Ingredients

• ✓ lemon zest
• white sugar
• cornstarch
• water
• lemon juice
• butter

Instructions

1. 1 In a saucepan over medium heat, combine sugar, cornstarch, and lemon zest. Stir in water and lemon juice, and continue stirring. After the mixture thickens and bubbles, continue to heat and stir for another two minutes.
2. 2 Remove the sauce from the heat and stir in the butter. Serve warm.

By Lana D

Ingredients

• ✓ lemon zest
• red velvet cake mix
• butter
• egg
• powdered sugar
• cornstarch

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix cake mix, cooled butter, eggs, and lemon zest by hand in large mixing bowl until well blended and a dough forms.
3. 3 Mix powdered sugar and cornstarch together with a fork in a shallow dish until blended.
4. 4 Form dough into 1-inch balls and roll in powdered sugar mixture. Place about 2 inches apart onto cool, ungreased baking sheets.
5. 5 Bake one sheet at a time in the center of the preheated oven until set, 9 to 11 minutes. Cool for 1 minute on the baking sheet, then transfer to a wire rack to cool completely, about 15 more minutes. Repeat to bake remaining cookies.

By Duncan HinesR Canada

Ingredients

• ✓ lemon zest
• new potato
• olive oil
• garlic
• rosemary
• kosher salt

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Toss potatoes, oil, garlic, rosemary, and salt together in a large bowl; arrange in a single layer in the air fryer basket without overcrowding (work in batches, if necessary).
3. 3 Air fry until potatoes are golden brown and tender, about 20 minutes. Sprinkle with lemon zest before serving.

By Allrecipes

Ingredients

• ✓ lemon zest
• white sugar
• water
• lemon juice
• basil
• lemon
• basil

Instructions

1. 1 Combine sugar and water in a medium saucepan over medium-high heat and bring to a boil, 3 to 5 minutes. Boil for 1 minute, stirring occasionally. Add lemon juice, basil sprigs, and lemon zest. Remove from heat and allow to cool for about 20 minutes.
2. 2 Pour into a 9x13-inch metal baking pan or two 8-inch metal cake pans.
3. 3 Place in the freezer for about 30 minutes. Remove basil leaves and stir. Freeze for 6 to 8 hours, stirring sorbet with a fork about once per hour until all the liquid is frozen.
4. 4 Scoop sorbet into individual serving dishes and garnish with lemon slices and fresh basil leaves.

By Bibi