Type what you have

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
• 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
• raspberry
• white sugar
• blueberry
• granola
• greek yogurt
• vanilla extract
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Combine raspberries and ½ cup white sugar in a bowl. Crush with a potato masher into a puree. Cover and let sit out for 1 hour.
3. 3 Pass berry puree through a fine mesh strainer to remove seeds. Add blueberries, stir, and keep in the refrigerator until needed.
4. 4 To Build Parfaits:
5. 5 Whisk yogurt, vanilla, lemon zest, and sugar for frozen yogurt together in a bowl until sugar dissolves and the mixture is light and fluffy. Transfer into a piping bag and refrigerate until needed.
6. 6 Add 2 tablespoons of granola into an 8-ounce jar, or similar vessel. Top with 2 tablespoons of the fruit mixture. Try to make sure some of the fruit sauce is touching the glass so you can see the layers when frozen. Top with 2 heaping tablespoons of the yogurt mixture.
7. 7 Repeat twice more for a total of 3 layers. Top can be garnished with any remaining fruit and sauce.
8. 8 Freeze until frozen solid, about 8 hours, or overnight.
9. 9 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ lemon zest
• almond flour
• baking soda
• salt
• coconut oil
• maple syrup
• egg
• vanilla extract
• blueberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla. Mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.
3. 3 Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

By Take Your Health Back Now

Ingredients

• ✓ lemon zest
• all-purpose flour
• milk
• egg
• stevia
• vanilla
• salt
• butter
• blueberry
• powdered sugar

Instructions

1. 1 Combine flour, milk, eggs, stevia, lemon zest, vanilla, and salt in a blender. Blend until smooth. Leave batter in the blender to rest for 30 minutes.
2. 2 Preheat oven to 425 degrees F. Place a 9-inch cast iron skillet in oven to preheat.
3. 3 When ready to bake, add butter to hot skillet, swirling to coat pan. Pour in batter, quickly sprinkle blueberries over the top, and bake until puffed and golden, 15 to 20 minutes.

By In The Raw

Ingredients

• ✓ lemon zest
• olive oil
• red onion
• garlic
• carrot
• celery
• red bell pepper
• turkey stock
• turkey
• lemon juice
• spinach
• sea salt

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook until fragrant, about 2 minutes. Add carrots, celery, and bell pepper; cook, stirring occasionally, until carrots soften, 8 to 10 minutes.
2. 2 Add stock; bring to a boil. Reduce heat to low; simmer until flavors blend, about 20 minutes.
3. 3 Add turkey, lemon zest, and lemon juice to the pan; simmer until heated through, about 5 minutes. Add spinach; season with salt and black pepper. Simmer until spinach wilts and turns bright green, 1 to 2 minutes.

By Gitano

Ingredients

• ✓ lemon zest
• strawberry
• light cream
• vanilla extract
• all-purpose flour
• white sugar
• baking powder
• salt
• nutmeg
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Place diced strawberries onto paper towels to absorb liquid. Combine cream and vanilla extract in a small pitcher or measuring cup with a pour spout.
3. 3 Whisk flour, sugar, baking powder, lemon zest, salt, and nutmeg (if using) together in a mixing bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse, pea-sized crumbs. Stir in strawberries, gently tossing ingredients.
4. 4 Make a well in the center of the flour mixture. Pour cream mixture into well and quickly stir just until dough is blended. Allow dough to rest for 2 minutes.
5. 5 Turn dough out onto a lightly floured surface and knead until smooth and satiny, 4 to 5 minutes. Transfer dough to the prepared baking sheet and pat into an 8-inch round. Cut into eight wedge-shaped pieces using a serrated knife. Separate wedges on the baking sheet, spaced an inch apart.
6. 6 Bake in the preheated oven until tops are light brown and crusty, 16 to 18 minutes. Transfer to a wire rack and let cool slightly before serving.

By Annie Y

Ingredients

• ✓ lemon zest
• flour
• thyme
• white sugar
• salt
• black pepper
• milk
• egg
• butter
• asparagus

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.
2. 2 Stir together flour, thyme, sugar, 1/2 teaspoon salt, and pepper in a large bowl. Whisk in milk, then whisk in eggs and lemon zest until batter is smooth.
3. 3 Melt butter in a heavy skillet over medium heat. Add asparagus and remaining 1/4 teaspoon salt; cook, stirring occasionally, until asparagus is dark green and coated with butter, 1 to 2 minutes.
4. 4 Transfer asparagus to the prepared pan and pour batter evenly over the top.
5. 5 Bake in the preheated oven until the top is puffed and the edges are browned, 40 to 45 minutes.

By John Mitzewich

Ingredients

• ✓ lemon zest
• cooking spray
• bread
• strawberry
• egg
• milk
• heavy cream
• white sugar
• almond extract
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease or spray a 9x13-inch baking dish with cooking spray.
2. 2 Slice the bread into 16 slices using a sharp knife. Save the ends to use in another dish, or discard. Arrange the bread slices in the prepared baking pan. Tuck strawberry slices between and around the bread.
3. 3 Whisk eggs, milk, cream, sugar, lemon zest, almond extract, and salt together until well combined.
4. 4 Pour the egg mixture over the bread slices. Press down on the top of the bread to help the egg absorb; it's okay if a little is in the bottom of the pan. Let stand for 15 to 20 minutes.
5. 5 Bake in the center of the preheated oven until the bread is firm when gently pressed and the top is crispy and golden, 45 to 55 minutes.

By Must Love Home

Ingredients

• ✓ lemon zest
• potato
• egg
• hot sauce
• tarragon
• chive
• salt
• black pepper
• olive oil
• red onion
• asparagus
• salmon
• gruyere cheese

Instructions

1. 1 Place potatoes into 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 let cool.
2. 2 Whisk 10 eggs in a bowl. Add hot sauce, chopped tarragon, chopped chives, lemon zest, salt, and pepper to eggs and whisk.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Dice potatoes once cooled.
4. 4 Heat an ovenproof pan on medium-high heat and add olive oil. Add onions, potatoes, and asparagus to pan and saute for 2 minutes. Reduce heat to medium. Add egg mixture to pan. Stir in smoked salmon and Gruyere cheese.
5. 5 Bake in the preheated oven for 15 minutes or until eggs puff up. Cool for a few minutes and serve.

By Chateau Ste Michelle

Ingredients

• ✓ lemon zest
• all-purpose flour
• baking powder
• baking soda
• salt
• white sugar
• milk
• sour cream
• butter
• egg
• blueberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
2. 2 Sift flour, baking powder, baking soda, and salt together in a bowl.
3. 3 Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.
4. 4 Fill muffin cups 3/4 full of batter.
5. 5 Bake in the preheated oven until golden brown and tops spring back when lightly pressed, about 30 to 35 minutes. Let cool for 10 minutes.

By SonicBoom

Ingredients

• ✓ lemon zest
• water
• milk
• baking soda
• ricotta cheese
• egg
• vegetable oil
• sugar
• vanilla extract
• self-rising flour
• self-rising flour
• butter
• lemon juice

Instructions

1. 1 Whisk cold water and baking soda in a mixing bowl. Add ricotta cheese, egg, lemon zest, vegetable oil, sugar, and vanilla; whisk until smooth, breaking up any lumps of cheese as you mix.
2. 2 Whisk in 1 cup plus 2 tablespoons self-rising flour, melted butter, and lemon juice until most of flour disappears into batter. Let batter sit at room temperature for 15 minutes.
3. 3 Heat a lightly oiled griddle over medium-high heat.
4. 4 Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By John Mitzewich

Ingredients

• ✓ lemon zest
• cooking spray
• all-purpose flour
• baking powder
• salt
• blueberry
• egg
• sugar
• butter
• sour cream
• white sugar
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) with oven rack in middle position. Coat a 9x5-inch loaf pan with cooking spray.
2. 2 Whisk flour, baking powder, and salt together in a medium bowl until combined; add blueberries and gently toss just to combine. Set aside.
3. 3 Whisk egg in a separate medium bowl until well combined and light-colored, about 20 seconds; vigorously whisk in sugar until thick and homogenous, about 30 seconds. Whisk in melted butter, in 2 or 3 additions, whisking well after each addition to combine. Whisk in sour cream, in 2 additions, whisking just to combine.
4. 4 Fold sour cream mixture into flour mixture using a rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds. Small flour spots may remain, the batter will be thick, don't overmix.
5. 5 Spread batter into the prepared loaf pan using a large spoon coated with cooking spray.
6. 6 Bake in the preheated oven until top is light brown and a toothpick or skewer inserted into center comes out clean, 25 to 30 minutes, rotating pan halfway through baking time. Cool for 5 minutes.
7. 7 Meanwhile, combine ½ cup sugar and lemon zest in a small bowl. Set aside.
8. 8 Bring lemon juice and remaining ¼ cup sugar to a simmer in a small saucepan over medium heat; stir to dissolve sugar. Simmer until mixture is thick, syrupy, and reduced to about ¼ cup. Brush top of bread with syrupy glaze; sprinkle with lemon sugar.

By SmileyD

Ingredients

• ✓ lemon zest
• sugar
• butter
• egg
• lemon juice
• all-purpose flour
• baking powder
• salt
• milk
• blueberry
• walnut
• white sugar
• lemon juice

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x4-inch loaf pan.
2. 2 To make the batter: Beat sugar, butter, eggs, and lemon juice together in a large mixing bowl.
3. 3 Combine flour, baking powder, and salt in a separate bowl. Stir into egg mixture alternately with milk. Fold in blueberries, nuts, and lemon zest. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 60 to 70 minutes. Cool bread in the pan for 10 minutes.
5. 5 Meanwhile, prepare the glaze topping: Stir powdered sugar and lemon juice together in a small bowl until smooth.
6. 6 Remove blueberry bread from the pan and drizzle with glaze. Continue to cool on a wire rack.
7. 7 Enjoy!

By Mama's Cafe

Ingredients

• ✓ lemon zest
• butter
• dill
• cayenne pepper
• salt
• black pepper
• white vinegar
• salt
• egg
• english muffin
• salmon
• cayenne pepper
• salt
• black pepper
• dill

Instructions

1. 1 Stir butter, dill, lemon zest, cayenne pepper, salt, and black pepper in a bowl until combined. Set aside.
2. 2 Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low, pour in vinegar and a pinch of salt. Crack an egg into a bowl then gently slip the egg into the water. Repeat with remaining eggs. Poach eggs until whites are firm and yolks have thickened but are not hard, 4 to 6 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, then transfer to a warm plate.
3. 3 Generously spread each English muffin half with dill butter. Top with a layer of smoked salmon, then 1 poached egg. Season with cayenne pepper, salt, and black pepper to taste. Garnish with a dill sprig and serve.

By John Mitzewich

Ingredients

• ✓ lemon zest
• milk
• vinegar
• lemon juice
• egg
• butter
• vanilla extract
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• poppy seed
• cooking spray

Instructions

1. 1 Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.
2. 2 In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
3. 3 Heat a skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.

By TTV78

Ingredients

• ✓ lemon zest
• rolled oat
• sugar
• lemon
• wheat germ
• water
• cherry
• white sugar
• all-purpose flour
• baking powder
• cinnamon
• ginger
• plain greek yogurt
• egg
• soybean oil
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Combine oats, ⅓ cup sugar, lemon zest, lemon juice, wheat germ, and water in a bowl; set aside. Stir cherries and 2 tablespoons sugar together in a separate bowl; set aside.
3. 3 Combine remaining ⅔ cup sugar, flour, baking powder, cinnamon, and ginger in a large bowl; stir in oat mixture. Stir in yogurt, eggs, oil, and butter until batter is thick and smooth. Fold cherries into batter.
4. 4 Divide batter among the prepared muffin cups, filling each ¾ full.
5. 5 Bake in the preheated oven until golden and a toothpick inserted into centers comes out clean, 18 to 20 minutes. Cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.

By jlo

Ingredients

• ✓ lemon zest
• ✓ lemon zest
• turbinado sugar
• salt
• baking powder
• almond flour
• all-purpose flour
• vanilla extract
• egg
• sugar
• vanilla greek yogurt
• orange zest
• butter
• almond extract
• honey
• orange zest
• white sugar
• almond
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
2. 2 Combine almonds, 2 tablespoons sugar, 1 tablespoon lemon zest, 1 tablespoon orange zest, honey, and almond extract in a small mixing bowl until crumbly. Set topping aside.
3. 3 Stir melted butter, 2 tablespoons lemon zest, and 1 tablespoon orange zest together in a small bowl. Stir yogurt, 1 cup sugar, eggs, and vanilla extract together in another small bowl until evenly blended.
4. 4 Whisk flour, almond flour, baking powder, and salt together in a large bowl. Add butter and yogurt mixtures. Beat with an electric hand mixer on low speed until just combined.
5. 5 Spoon batter into the prepared muffin cups, filling each almost to the top. Spoon on the almond topping and sprinkle with turbinado sugar.
6. 6 Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool in the tin for 10 to 15 minutes. Remove from pan and allow to cool on a wire rack.

By lutzflcat

Ingredients

• ✓ lemon zest
• ✓ lemon zest
• salt
• vanilla extract
• almond milk
• lemon juice
• powdered sugar substitute
• poppy seed
• salt
• baking powder
• all-purpose flour
• almond milk
• lemon extract
• vanilla extract
• lemon juice
• butter
• egg
• sugar substitute
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 2 donut pans with nonstick cooking spray.
2. 2 Place granulated sugar substitute and lemon zest in a bowl. Mix until zest is fully coated with sugar. Add egg, butter, lemon juice, vanilla, and lemon extract. Add almond milk and mix until well incorporated.
3. 3 Sift flour, baking powder, and salt together. Add to the sugar mixture. Fold in poppy seeds. Divide the batter evenly among the donut pans.
4. 4 Bake in the preheated oven until a toothpick inserted into a donut comes out clean, 10 to 12 minutes. Cool in the pans for 10 minutes. Remove from the pans and cool completely.
5. 5 While the donuts cool, make the icing. Mix powder sugar substitute, lemon juice, almond milk, lemon zest, vanilla, and salt together in a bowl. Set a rack over a cookie sheet lined with parchment paper. Dip donuts into the icing and place on the rack until glaze sets, 2 to 3 minutes.

By Yoly

Ingredients

• ✓ lemon zest
• all-purpose flour
• brown sugar
• sugar
• baking powder
• baking soda
• salt
• milk
• pumpkin puree
• egg
• lemon juice
• vegetable oil
• cinnamon
• ginger
• allspice
• vegetable oil

Instructions

1. 1 Combine flour, brown sugar, white sugar, baking powder, baking soda, and salt in a large bowl; whisk together until aerated, about 2 minutes.
2. 2 Combine pumpkin puree, egg, lemon juice, 2 tablespoons vegetable oil, lemon zest, cinnamon, ginger, and allspice in a second large bowl. Mix in flour mixture and stir just until batter is moistened. Do not overmix.
3. 3 Coat a large skillet with 1 teaspoon vegetable oil over medium heat.
4. 4 Pour batter into the prepared skillet 1/4 cup at a time and cook until pancakes are golden brown, about 3 minutes per side.

By John Mitzewich

Ingredients

• ✓ lemon zest
• cayenne pepper
• hollandaise sauce
• egg
• white vinegar
• cayenne pepper
• black pepper
• salt
• crabmeat
• tarragon
• lemon
• egg
• heavy cream
• chicken broth
• red bell pepper
• onion
• bacon
• vegetable oil
• bread cube
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Butter the insides of 2 (10-ounce) ramekins and place on a baking sheet.
3. 3 Place bread cubes into a large bowl, set aside.
4. 4 Heat vegetable oil in a large skillet over medium heat; cook and stir bacon in hot oil until browned and almost crisp, 5 to 6 minutes. Remove excess oil from skillet and discard.
5. 5 Stir in onion and cook for about 2 minutes. Stir in red pepper and cook for an additional minute.
6. 6 Stir in chicken broth and heavy cream; cook until mixture begins to simmer, about 1 to 2 minutes.
7. 7 Pour cream mixture over bread cubes and mix thoroughly until all liquid is absorbed.
8. 8 Stir in 1 egg, lemon juice, tarragon, and lemon zest.
9. 9 Mix in crabmeat, salt, black pepper, and cayenne pepper.
10. 10 Spoon Mixture into prepared ramekins and bake in a preheated oven until tops are golden brown, about 20 minutes.
11. 11 Remove ramekins from oven and top each bread pudding with a poached egg. Spoon hollandaise sauce over each egg. Garnish with cayenne pepper.

By John Mitzewich

Ingredients

• ✓ lemon zest
• lemon juice
• confectioners sugar
• blueberry
• water
• egg
• blueberry
• vanilla extract
• egg
• heavy cream
• whole-milk greek yogurt
• butter
• ginger
• salt
• baking soda
• cardamom
• baking powder
• white sugar
• all-purpose flour
• whole wheat flour

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
2. 2 Combine whole wheat flour, all-purpose flour, sugar, baking powder, cardamom, lemon zest, baking soda, salt, and ginger in a large bowl. Grate in frozen butter using a box grater; toss until mixture resembles coarse crumbs.
3. 3 Combine yogurt, cream, 1 egg, and vanilla extract in a small bowl; stir into flour mixture until forms a crumbly dough and just until no dry clumps of flour remain. Stir in 1 cup unthawed blueberries.
4. 4 Pour crumbly dough onto the prepared baking sheet; firmly press together until forms a cohesive 8-inch circle. Flatten top to ensure circle is even. Cut into 8 triangular pieces; space pieces 1 inch apart on the baking sheet.
5. 5 Whisk 1 egg and water together in a small bowl; gently brush over tops of each scone.
6. 6 Bake in the preheated oven until tops are golden brown, 20 to 25 minutes. Cool completely, about 30 minutes.
7. 7 Press 1/4 cup thawed blueberries through a fine-mesh strainer into a medium bowl using the back of a wooden spoon to extract 2 to 3 tablespoons juice. Discards skins and seeds. Whisk confectioners' sugar and lemon juice into blueberry juice until smooth; drizzle over cooled scones.

By Kim

Ingredients

• ✓ lemon zest
• walnut
• allspice
• nutmeg
• cinnamon
• salt
• baking soda
• baking powder
• whole wheat flour
• all-purpose flour
• orange zest
• canola oil
• skim milk
• applesauce
• egg
• brown sugar
• sucralose
• plain yogurt
• apple
• carrot
• zucchini
• cooking spray

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with cooking spray.
2. 2 Stir zucchini, carrots, and apple together in a large bowl. Mix in yogurt, sucralose and brown sugar blend, eggs, applesauce, skim milk, canola oil, lemon zest, and orange zest until thoroughly combined.
3. 3 Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a separate bowl. Gently stir dry ingredients into wet ingredients until just combined. Fold walnuts into batter. Pour batter into prepared muffin cups.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

By Judith Fowler

Ingredients

• ✓ lemon zest
• allspice
• clove
• cinnamon
• walnut
• raisin
• maple syrup
• blueberry
• cocoa powder
• semisweet chocolate chip
• cherry
• almond extract
• almond
• coconut
• pumpkin pie spice
• walnut
• cranberry
• pumpkin puree
• nutmeg
• cinnamon
• salt
• baking soda
• baking powder
• almond extract
• vanilla extract
• egg
• maple syrup
• almond milk
• whole milk greek yogurt
• rolled oat

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease five 8-ounce ramekins.
2. 2 Make the blended oats: Combine rolled oats, Greek yogurt, almond milk, maple syrup, eggs, vanilla, almond extract, baking powder, baking soda, salt, cinnamon, and nutmeg in a blender. Blend on high speed until batter is smooth, 1 to 2 minutes.
3. 3 Make the flavors: Add pumpkin purée, cranberries, walnuts, and pumpkin pie spice to one ramekin. Add coconut, almonds, and almond extract to a second ramekin. Add cherries, chocolate chips, and cocoa powder to a third ramekin. Add blueberries, maple syrup, and lemon zest to a fourth ramekin. Add raisins, walnuts, cinnamon, cloves, and allspice to a fifth ramekin.
4. 4 Divide blended oat batter evenly among the prepared ramekins. Carefully stir the batter in each ramekin individually until all additional ingredients are thoroughly incorporated. Transfer ramekins to a baking sheet.
5. 5 Bake in the preheated oven until tops spring back lightly when touched, 30 to 35 minutes. Allow to cool for 10 minutes before serving. Alternately, cool completely, cover, and place into the refrigerator or freezer for later. Rewarm before serving.

By Kim

Ingredients

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

Instructions

1. 1 Combine lemon juice, eggs, butter, sugar, and lemon zest in a 2-quart saucepan; cook over medium-low heat, stirring constantly, until curd is thick and just beginning to boil, about 8 minutes.
2. 2 Remove curd from heat and cool to room temperature, stirring occasionally to keep the surface soft, about 30 minutes. Pour curd into clean jars, seal, and store in the refrigerator.

By Al Marti Voss

Ingredients

• ✓ lemon zest
• all-purpose flour
• baking powder
• white sugar
• salt
• egg white
• egg yolk
• vanilla extract
• milk
• butter

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions.
2. 2 Whisk the flour, baking powder, sugar, and salt together in a mixing bowl; set aside. Beat egg whites until foamy in a separate large glass or metal mixing bowl. Whisk the egg yolks, lemon zest, and vanilla extract together in a third bowl; whisk in the milk. Stir in the flour mixture until smooth. Fold in the melted butter and then the beaten egg whites until just incorporated.
3. 3 Cook the waffles according to manufacturer's instructions until golden brown.

By Cooking Mom

Ingredients

• ✓ lemon zest
• all-purpose flour
• white sugar
• baking powder
• egg
• vanilla soy milk
• vegetable oil
• dairy-free cream cheese
• blueberry
• sugar
• lemon juice

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Combine flour, 1/2 cup sugar and baking powder in large bowl.
3. 3 In a second bowl, beat egg. Mix in soy milk, oil, and lemon zest. Pour egg mixture into flour mixture and mix batter with a spatula until just moistened. Fold in blueberries. Mix in dairy-free cream cheese by the 1/4 teaspoon so there are small chunks all around the batter. Gently blend in. Spoon batter into the prepared muffin cups, filling each 3/4 full.
4. 4 Bake in the preheated oven until lightly browned, 18 to 20 minutes.
5. 5 Combine 3 tablespoons sugar and lemon juice and in a small bowl. Brush onto the warm muffins immediately after they come out of the oven.

By joannemerc

Ingredients

• ✓ lemon zest
• potato
• milk
• sugar
• shortening
• salt
• all-purpose flour
• lemon juice
• water
• active dry yeast
• egg
• nutmeg

Instructions

1. 1 In a small saucepan, cover peeled potatoes with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash.
2. 2 Scald milk and add sugar, shortening, 2 cups mashed potatoes, and salt. Mix well.
3. 3 In an upright mixer with a dough hook attachment, add potato mixture, flour, lemon juice, lemon zest, water, yeast eggs, and nutmeg. Stir until well mixed; dough will be a bit sticky. Cover and let rise until doubled in size, about 2 hours.
4. 4 Roll dough out on a lightly floured surface and cut with a doughnut cutter. Place cut doughnuts on a greased baking sheet, cover, and let rise until doubled in size, about 1 hour.
5. 5 In a hot fryer or deep-fry pan, heat shortening or canola oil to 375 degrees F (190 degrees C). Carefully place 2 to 3 doughnuts in the pan. Turn when lightly golden. Lift out when done and drain on paper towels. Glaze or roll in sugar. Repeat for remaining doughnuts.

By Robyn

Ingredients

• ✓ lemon zest
• milk
• oat
• white sugar
• cinnamon
• nutmeg
• salt

Instructions

1. 1 Combine milk, oats, sugar, cinnamon, nutmeg, and salt in a saucepan. Add lemon zest, if using. Bring to a boil, stirring constantly, until oats are tender, about 2 minutes.

By Pepita

Ingredients

• ✓ lemon zest
• pork sausage
• coleslaw mix
• soy sauce
• sesame oil
• ginger
• garlic
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Cook and stir sausage in a large skillet over medium heat until browned and crumbly, about 10 minutes. Drain excess grease.
3. 3 Stir coleslaw mix, soy sauce, sesame oil, ginger, and garlic into the skillet. Cook until coleslaw softens, about 8 minutes.
4. 4 Stir in lemon zest and cilantro; cook until the flavors combine, about 2 minutes.

By ComerCastIron