Type what you have

Ingredients

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

Instructions

1. 1 Dissolve sugar in water in a pot over medium heat, whisking while water heats up. As soon as sugar dissolves and water is clear, remove pan from heat. While water is still warm, add lemon zest. Allow to cool to room temperature before adding lemon juice.
2. 2 Whisk in lemon juice and lemon extract. Pour into a baking pan about 9x13 inches. Place in freezer until ice starts to form around the edges, about 40 to 45 minutes. Use a fork to stir up ice. Do this every 20 to 30 minutes until lemon ice reaches your preferred texture, 2 ½ to 3 hours.

By John Mitzewich

Ingredients

• ✓ lemon zest
• water
• sugar
• meyer lemon juice
• lemon

Instructions

1. 1 Heat water and sugar in a saucepan over medium, stirring until sugar melts; do not bring to a boil. Remove from heat when sugar has completely dissolved and water is no longer cloudy. Add lemon juice; stir until combined. Refrigerate until cold, about 30 minutes.
2. 2 Pour into a freezer-safe dish that has a tight-fitting lid; cover. Freeze until just begins to freeze around edges, but still slushy in the center, about 45 minutes.
3. 3 Lightly stir crystals, using a fork, from edge of granita mixture into the center and mix thoroughly. Cover and freeze until granita is nearly frozen, 30 to 40 minutes more.
4. 4 Lightly stir, using a fork, scraping crystals loose. Repeat freezing and stirring with a fork 3 to 4 times until crystals are separate and granita is light, dry, and fluffy.
5. 5 Garnish portions with 1/2 lemon wheels and fresh lemon zest on top.

By Buckwheat Queen

Ingredients

• ✓ lemon zest
• lemon juice
• gelatin
• heavy cream
• white sugar
• orange liqueur

Instructions

1. 1 Place lemon juice in a small bowl and sprinkle the unflavored gelatin over it. Let stand for about 15 minutes until gelatin softens.
2. 2 Combine heavy cream, sugar, and 2 tablespoons lemon zest in a saucepan over medium-low heat; bring to a simmer. Whisk in gelatin mixture until dissolved. Remove from heat and stir in orange liqueur.
3. 3 Strain the cream mixture into a medium bowl and divide evenly among small glass bowls or ramekins.
4. 4 Place uncovered panna cottas into the refrigerator until set, at least 4 hours. If time permits, cover the bowls with plastic wrap and chill overnight.
5. 5 Garnish with remaining lemon zest before serving.

By lutzflcat

Ingredients

• ✓ lemon zest
• water
• white sugar
• lemon juice
• mint
• lemon
• raspberry liqueur

Instructions

1. 1 Whisk water, sugar, and lemon zest together in a medium saucepan; bring to a boil over high heat. Boil and whisk for 5 minutes. Cool 10 minutes, then whisk in lemon juice.
2. 2 Transfer lemon mixture to an 8x8-inch pan; freeze 1 ½ hours.
3. 3 Remove pan from freezer; stir with a fork to break up ice. Freeze 3 hours more. Scrape and mix ice into shavings with a fork.
4. 4 Serve in chilled glasses; garnish with mint and lemon wedges. Top with raspberry-flavored liqueur.

By tcasa

Ingredients

• ✓ lemon zest
• almond
• white sugar
• egg
• vanilla extract
• white sugar

Instructions

1. 1 Combine ground almonds, 2 1/2 cups sugar, eggs, lemon zest, and vanilla extract in a bowl; mix into a smooth dough.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
3. 3 Pour 1/4 cup sugar onto a shallow plate. Roll dough into walnut-size balls and roll in sugar. Place 2 inches apart on the baking sheet.
4. 4 Bake in the preheated oven until lightly browned, 10 to 15 minutes. Remove from oven and transfer carefully to a wire rack. Cool completely before serving.

By JolandaM

Ingredients

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

Instructions

1. 1 In a medium bowl, beat the eggs with an electric mixer until light. Add the sugar, butter, lemon zest and vanilla, mix well. Stir in the flour and baking powder.
2. 2 Heat pizzelle iron. Drop batter by teaspoonfuls onto the center of the patterns, close the lid and cook for about 30 seconds. Test the cooking time on the first one, because temperatures may vary. Remove cookies carefully from the iron and cool on wire racks.

By Tiffany R Coffman

Ingredients

• ✓ lemon zest
• gelatin
• water
• heavy cream
• milk
• white sugar
• vanilla bean
• strawberry jam

Instructions

1. 1 Sprinkle gelatin over water; let stand until dissolved, about 1 minute.
2. 2 Place heavy cream, milk, sugar, lemon zest, and vanilla bean in a saucepan over medium heat; cook, stirring constantly, until mixture is simmering. Simmer gently, about 5 minutes. Remove from heat and discard vanilla bean.
3. 3 Stir gelatin mixture into the hot cream mixture until dissolved. Stir in strawberry jam. Pour into small dessert cups, cover with plastic wrap, and refrigerate until set, 8 hours to overnight.

By Jane Jensen Hoegh

Ingredients

• ✓ lemon zest
• cooking spray
• lemon juice
• gelatin
• heavy cream
• half and half
• granulated sugar
• vanilla extract
• mint

Instructions

1. 1 Lightly coat (or oil) six 6-ounce ramekins with cooking spray.
2. 2 Pour lemon juice into a small bowl; sprinkle with gelatin. Let sit until gelatin softened, about 5 minutes; mix well. Set aside.
3. 3 Combine heavy cream, half and half, and 2 teaspoons lemon zest in a saucepan over low heat. Add sugar, stirring frequently, until sugar completely dissolved; heat slowly until just about to boil, about 15 minutes. Remove from heat.
4. 4 Whisk gelatin mixture and vanilla extract into cream mixture until well blended and gelatin is completely dissolved; continue to lightly whisk until mixture comes close to room temperature, about 10 minutes. This will prevent the gelatin and cream from separating while panna cotta is setting.
5. 5 Divide mixture into ramekins, about 1/2 cup per portion. Cover each ramekin with plastic wrap; refrigerate until set, about 4 hours.
6. 6 Run a knife around inside edges of ramekins. Carefully dip each ramekin into a bowl of hot water 3 to 5 seconds. Carefully invert onto serving plates, tap, and jiggle ramekins a bit, if needed, to release panna cotta onto plates.
7. 7 Garnish with lemon zest and mint leaves; serve with fresh blueberries.

By fabeveryday

Ingredients

• ✓ lemon zest
• ricotta cheese
• confectioners' sugar
• egg
• vanilla extract
• almond extract
• rum extract
• lemon juice
• orange zest

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C). Grease and flour one 9 inch round springform or regular pan.
2. 2 Combine the ricotta, confectioners' sugar and eggs. Blend well. Stir in vanilla, almond extract, rum extract, lemon juice, lemon zest and orange zest. Beat by hand until smooth and creamy. Pour batter into the prepared pan.
3. 3 Bake at 400 degrees F (205 degrees C) for 40 minutes, until golden. Place on a rack and cool.

By LYNN SEVERNS

Ingredients

• ✓ lemon zest
• egg
• white sugar
• vanilla flavoring
• anise extract
• lime zest
• ricotta cheese
• semisweet chocolate chip
• flour
• graham cracker crust

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Beat the eggs in a large mixing bowl, then mix in the sugar, vanilla flavoring, anise extract, lime zest, lemon zest, and ricotta cheese until smooth. Toss the chocolate chips with the flour in a plastic bag to coat. Fold in to the ricotta batter until evenly blended. Place the graham cracker crusts onto baking sheets. Evenly divide the batter among the crusts.
3. 3 Bake in the preheated oven for 30 minutes, then rotate the cheesecakes 90 degrees, and continue baking until a knife inserted into the center comes out clean, 20 to 30 minutes longer. Cool to room temperature, then refrigerate at least 2 hours until cold before serving.

By Keri

Ingredients

• ✓ lemon zest
• wafer paper
• almond
• pistachio
• honey
• sugar
• sugar
• egg white
• salt
• vanilla extract

Instructions

1. 1 Line an 8x11-inch baking dish with plastic wrap, allowing ends to hang over the sides. Place 1 sheet wafer paper in the bottom of the lined dish. Place almonds and pistachios in a warm place to make them easier to mix in at the end.
2. 2 Pour honey into a heavy-bottomed pot. Add 1 cup plus 3 tablespoons sugar; cook over low heat with a spatula, stirring constantly, until mixture turns from grainy to silky and smooth, about 30 minutes. Remove the pot from heat.
3. 3 Place egg whites and salt in a mixing bowl. Whisk until whites form soft peaks, 3 to 4 minutes. Place the pot with honey mixture back on low heat. Gradually whisk 1/4 of the whipped egg whites into honey mixture; whisk in remaining egg whites in 3 more batches.
4. 4 Continue cooking over low heat, stirring constantly with a spatula, until mixture turns a brighter white and a ribbon of mixture sits on the surface for 4 or 5 seconds before it disappears, about 40 minutes. You can add a few drops of mixture to a small bowl of ice cold water to test the consistency; ideally it should feel like firm clay.
5. 5 Whisk in lemon zest and vanilla. Add warm almonds and pistachios; stir to incorporate evenly. Transfer nougat mixture to the prepared baking dish; smooth the top with a clean, oiled spatula. Top nougat with remaining sheet wafer paper, shiny-side up. Lay plastic wrap over the top and press down evenly, tamping mixture down gently but firmly. Remove top plastic wrap.
6. 6 Allow nougat to sit at room temperature until cool, firm, and ready to cut, 1 or 2 hours.
7. 7 Lift the edges of overhanging plastic wrap to release nougat from the baking dish. Invert and remove plastic wrap from the bottom. Trim off the edges if plastic wrap is hard to remove. Cut torrone into 1-inch squares using a sharp serrated knife.

By John Mitzewich

Ingredients

• ✓ lemon zest
• graham cracker crumb
• butter
• honey
• egg
• ricotta cheese
• honey
• vanilla extract
• whole wheat flour
• almond
• pumpkin seed

Instructions

1. 1 In a small mixing bowl, combine graham cracker crumbs, butter and honey and mix well. Place in a 9 inch springform pan and spread evenly across the bottom. Refrigerate 30 minutes to chill.
2. 2 Preheat oven to 325 degrees F (165 degrees C).
3. 3 In a large electric mixer bowl, combine ricotta and eggs (beat in one at a time until incorporated). Add tablespoon of honey, vanilla and flour. Beat until smooth. Fold in lemon peel and almonds. Pour mixture into chilled crust and scatter pumpkin seeds on top.
4. 4 Bake for 1 hour or until just firm and lightly colored on top. Turn oven off, open door and leave pie inside to cool for 30 minutes.
5. 5 Remove pie from oven, refrigerate and chill for 2 hours to overnight before serving.

By MARBALET

Ingredients

• ✓ lemon zest
• butter
• white sugar
• egg
• vanilla extract
• almond extract
• all-purpose flour
• baking soda
• salt
• cherry preserves
• confectioners' sugar

Instructions

1. 1 In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg, then stir in the vanilla and almond extracts and lemon zest. Combine the flour, baking soda and salt; stir into the creamed mixture until a smooth dough forms. Divide dough into halves. Roll each portion out between two sheets of waxed paper into a 12 inch square. Refrigerate for at least one hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
3. 3 Remove one piece of the dough from the refrigerator, remove the top layer of waxed paper, and cut into 1 1/2 inch squares. Place about 1/4 teaspoon of the cherry preserves into the center of the first sheet of squares. Set aside. Remove the remaining piece of dough from the refrigerator, remove top layer of waxed paper, and cut into 1 1/2 inch squares also. Poke holes for venting in these squares using a fork. Place each vented square over one of the filled squares, and gently seal the edges by pressing with the tines of a fork. Place cookies 2 inches apart onto prepared cookie sheets.
4. 4 Bake for 9 to 11 minutes in the preheated oven, or until the edges are lightly browned. Allow cookies to cool for 5 minutes on the baking sheets before removing to wire racks to cool completely. Dust cookies with confectioners' sugar while they are still warm.

By Justin Sinclair

Ingredients

• ✓ lemon zest
• sugar
• butter
• ricotta cheese
• lemon juice
• almond extract
• egg
• all-purpose flour
• baking powder
• salt
• powdered sugar
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat sugar and butter in a large bowl with an electric mixer on low speed until blended. Increase speed to high and beat until light and fluffy, about 5 minutes. Beat in ricotta cheese, lemon juice, almond extract, lemon zest, and egg on medium speed until well combined. Reduce speed to low. Add flour, baking powder, and salt; beat slowly until a dough forms.
3. 3 Drop dough about 2 inches apart onto the prepared baking sheet using a cookie scoop.
4. 4 Bake in the preheated oven until cookies are very lightly golden but still soft, 12 to 15 minutes. Remove from oven, transfer to a wire rack, and cool completely before icing, about 30 minutes.
5. 5 Stir powdered sugar and lemon juice together in a small bowl to make a smooth icing. Drizzle icing onto the cookies. Set cookies aside to allow lemon glaze to dry completely.

By thedailygourmet

Ingredients

• ✓ lemon zest
• white sugar
• egg
• milk
• olive oil
• butter
• vanilla extract
• all-purpose flour
• baking powder
• salt
• orange zest
• grape

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) with rack in center position. Generously butter and flour a 9-inch springform pan, tapping out any excess flour.
2. 2 Whisk sugar and eggs together in the bowl of a stand mixer fitted with the whisk attachment until thick and lemon-colored, about 3 minutes. Whisk in milk, olive oil, melted butter, and vanilla extract until blended.
3. 3 Sift 1 ½ cups flour, baking powder, and salt into a large bowl; toss in lemon zest and orange zest until evenly coated. Stir flour mixture into sugar mixture with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl; stir once more. Set batter aside to allow flour to absorb liquids, about 10 minutes.
4. 4 Stir 7 to 8 ounces grapes into batter until incorporated; spoon batter into the prepared cake pan and smooth top with a spatula.
5. 5 Bake in the preheated oven for 15 minutes. Sprinkle reserved grapes over top. Continue baking until top is a deep golden brown and cake feels quite firm when pressed with a fingertip, about 40 minutes more. Cool on a wire rack for 10 minutes.
6. 6 Run a knife along sides of the pan to loosen cake. Release and remove sides of springform pan, leaving cake on the pan base. Cool to room temperature. Cut into thin wedges to serve.

By MARBALET

Ingredients

• ✓ lemon zest
• cooking spray
• yogurt
• egg
• canola oil
• lemon juice
• sugar
• limoncello liqueur
• all-purpose flour
• baking powder
• baking soda
• salt
• confectioners' sugar
• limoncello liqueur

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare an 8-inch cake pan with cooking spray.
2. 2 Whisk together the yogurt, eggs, canola oil, lemon juice, lemon zest, sugar, and 4 tablespoons limoncello in a large bowl. In a separate large bowl, mix the flour, baking powder, baking soda, and salt. Gently stir the dry ingredients into the wet. Do not over mix or the cake will be tough. Pour batter into prepared pan.
3. 3 Bake in the preheated oven until top is golden and a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Remove from oven and allow to cool slightly.
4. 4 Stir the powdered sugar and 3 tablespoons of limoncello together in a small bowl until smooth. Poke small holes all over the top of the still-warm cake with a fork or toothpick. Spoon the glaze over the cake and spread with the back of a spoon. The glaze will seep into the cake and add moisture.

By TheOtherHunny

Ingredients

• ✓ lemon zest
• cooking spray
• white cake mix
• milk
• milk
• vegetable oil
• egg
• butter
• vanilla extract
• cream cheese
• confectioners' sugar
• lemon juice
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a 10-inch springform pan with cooking spray.
2. 2 Reserve 1 cup cake mix for crumb topping; place remaining in a large bowl. Add 3/4 cup plus 1 tablespoon milk, oil, and eggs to bowl; beat using an electric mixer until batter thoroughly combined, about 2 minutes. Pour into the prepared pan.
3. 3 Whisk melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until crumbly. Sprinkle over cake batter.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan until room temperature.
5. 5 Beat cream cheese, 1/3 cup confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. Beat cream and remaining 1/3 cup confectioners' sugar together in a separate bowl using an electric mixer until stiff peaks form. Fold cream cheese mixture into whipped cream.
6. 6 Remove cake from springform pan. Cut cake into 2 layers, horizontally, using a serrated knife. Spread cream filling onto bottom cake layer; place top layer over filling. Refrigerate cake for at least 4 hours. Dust cake with more confectioners' sugar before serving.

By Cindy Catudal Shank

Ingredients

• ✓ lemon zest
• water
• whole wheat berry
• egg
• sugar
• ricotta cheese
• candied fruit
• orange zest
• vanilla extract
• cinnamon
• butter
• salt
• pastry
• confectioners' sugar

Instructions

1. 1 Bring water to a boil in a large saucepan over medium low heat; pour in wheat and boil for 40 minutes.
2. 2 Meanwhile, beat eggs in a large bowl with an electric mixer while gradually adding in 1 cup sugar. Mix in ricotta, candied fruit, orange zest, lemon zest, vanilla extract, and cinnamon.
3. 3 When wheat is ready, drain in a colander and rinse with warm water. Place 3/4 cup of cooked wheat in a small bowl; stir in butter and salt until butter is melted, then stir wheat mixture into ricotta mixture along with remaining cooked wheat berries.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Line two 9-inch pie pans with pastry. Cut remaining pastry into 1/2-inch wide strips for tops of pies. Spoon 1/2 of the filling into each pan; cover with pastry strips to form a lattice pattern. Crimp edges.
6. 6 Bake in the preheated oven until crust is golden brown, about 45 minutes. Sprinkle each pie with 1 tablespoon sugar and allow to cool at room temperature. Chill overnight before serving.

By PAMSTER2

Ingredients

• ✓ lemon zest
• cake flour
• baking powder
• baking soda
• salt
• sugar
• butter
• egg
• ricotta cheese
• lemon
• lemon extract
• vanilla extract
• powdered sugar
• lemon juice

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a tube cake or Bundt pan.
2. 2 Mix cake flour, baking powder, baking soda, and salt into a large bowl.
3. 3 Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat until well combined. Beat in ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended. Add flour mixture and mix until batter is smooth. Pour batter into the prepared tube pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
5. 5 Meanwhile, mix powdered sugar, lemon juice, and lemon zest together. Add more lemon juice if the glaze is too thick, or more powdered sugar if it's too thin. Drizzle the glaze over the cooled cake.

By Yoly

Ingredients

• ✓ lemon zest
• all-purpose flour
• white sugar
• cinnamon
• shortening
• marsala wine
• water
• white vinegar
• egg
• egg yolk
• egg white
• oil
• ricotta cheese
• confectioners sugar
• semisweet chocolate

Instructions

1. 1 Gather the ingredients.
2. 2 Mix flour, sugar, and cinnamon together in a medium bowl; cut in shortening until crumbly.
3. 3 Make a well in the center; add Marsala wine, water, vinegar, egg, and egg yolk.
4. 4 Mix with a fork until the dough becomes stiff; finish kneading by hand on a clean surface, adding a bit more water if needed for about 10 minutes. Cover with plastic wrap and refrigerate for 1 to 2 hours.
5. 5 Divide cannoli dough into three balls; flatten each one just enough to get through the pasta machine. Roll 1 ball of dough through successively thinner settings until reach the thinnest setting. Dust lightly with flour if necessary.
6. 6 Place dough sheet on a lightly floured surface; cut out 4 to 5-inch circles using a cutter or large glass.
7. 7 Lightly dust dough circles with flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing edges with a bit of egg white. Repeat with remaining dough balls.
8. 8 Heat oil in a deep fryer or deep skillet to 375 degrees F (190 degrees C). Fry shells on the tubes in hot oil, a few at a time, until golden, 2 to 3 minutes; turn as needed using tongs. Remove shells carefully using tongs; place on a cooling rack set over paper towels.
9. 9 Cool just long enough that you can handle the tubes, then carefully twist tubes to remove shells. Using a tea towel may help you get a better grip. Wash or wipe off the tubes; use them for more shells. Place cooled shells in an airtight container for up to 2 months. You should only fill them up to 1 hour before serving.
10. 10 Mix ricotta cheese and confectioners' sugar together in a large bowl until well combined; fold in chocolate and lemon zest.
11. 11 Transfer filling mixture to a pastry bag; pipe into shells, filling from the center to one end, then repeating on the other side. Dust with confectioners' sugar to serve, if you like.
12. 12 Enjoy!

By Lydia Nacawa

Ingredients

• ✓ lemon zest
• all-purpose flour
• baking powder
• white sugar
• butter
• egg
• vanilla extract
• water
• white rice
• milk
• ricotta cheese
• white sugar
• lemon juice
• egg

Instructions

1. 1 Stir flour and baking powder together in a bowl; set aside. Beat 1/2 cup sugar and butter together in a separate large bowl until light and fluffy. Beat in 3 eggs, one at a time, until combined; stir in vanilla. Gradually beat in flour mixture to make a soft dough. Divide dough in half and shape into two balls. Working on a lightly floured surface, roll out each ball to fit two 10-inch pie plates. Line the pie plates with crust, and refrigerate until needed.
2. 2 Bring water to a boil in a saucepan; stir in rice. Reduce the heat to medium-low, cover, and cook for 20 minutes. Stir in milk and continue cooking, stirring frequently, until mixture thickens. Set aside to cool.
3. 3 Preheat the oven to 325 degrees F (165 degrees C).
4. 4 Meanwhile, beat ricotta cheese, 1 ½ cups sugar, lemon juice, lemon zest, and 6 eggs together in a mixing bowl until smooth and frothy. Stir in cooled rice mixture until evenly blended; pour into pie shells.
5. 5 Bake pies in the preheated oven until filling is set and tops are golden brown, about 90 minutes. Cool on racks.

By Michele O'Sullivan

Ingredients

• ✓ lemon zest
• all-purpose flour
• white sugar
• baking powder
• salt
• butter
• egg
• vanilla extract
• water
• white rice
• milk
• ricotta cheese
• egg
• sugar
• lemon juice
• pineapple

Instructions

1. 1 Grease two 9-inch pie plates and set aside.
2. 2 Make pastry: Pulse flour, sugar, baking powder, and salt in a food processor several times until combined. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg and vanilla; process until dough holds together, about 30 seconds.
3. 3 Transfer dough to a well-floured work surface, divide in half, and roll each piece into a 9-inch round crust. Fit crusts into the prepared pie plates and freeze for 1 hour.
4. 4 Make filling: Bring water to a boil in a medium saucepan; stir in rice and return to a boil. Reduce heat to medium-low, cover, and cook until rice has absorbed water, about 20 minutes.
5. 5 Stir milk into rice and bring to a simmer; cook until thickened, stirring often, about 10 minutes. Set aside to cool.
6. 6 Preheat the oven to 325 degrees F (165 degrees C).
7. 7 Beat together ricotta cheese, eggs, sugar, lemon juice, and lemon zest in a large bowl until smooth. Stir in cooled rice mixture and crushed pineapple until thoroughly combined.
8. 8 Divide filling between frozen pie crusts.
9. 9 Bake in the preheated oven until filling is set and the tops are golden brown, about 1 hour 30 minutes. Cool on wire racks.

By TINATED

Ingredients

• ✓ lemon zest
• chocolate chip
• vanilla extract
• powdered sugar
• heavy cream
• egg
• cinnamon
• vanilla extract
• all-purpose flour
• sugar
• mascarpone cheese
• ricotta cheese
• cinnamon
• sugar
• butter
• graham cracker crumb
• cooking spray

Instructions

1. 1 Make the crust: Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch springform pan with parchment paper and lightly spray paper and sides of the pan with cooking spray.
2. 2 Stir graham cracker crumbs, melted butter, sugar, and cinnamon together in a medium bowl until well combined. Press mixture firmly into the bottom and sides of the prepared pan.
3. 3 Bake in the preheated oven until lightly toasted and firm, about 10 minutes. Remove from the oven and reduce the oven temperature to 300 degrees F (150 degrees C).
4. 4 Let crust cool to room temperature, about 30 minutes, then wrap the outsides of the pan tightly with aluminum foil.
5. 5 Make the filling: Beat ricotta, mascarpone, sugar, and flour together in a stand mixer fitted with a paddle attachment on low speed until smooth, scraping down the sides with a spatula as needed. Mix in vanilla, cinnamon, and lemon zest on low speed until combined, about 30 seconds. Add eggs, one at a time, beating on low speed until well combined.
6. 6 Pour batter into the prepared crust. Place the springform pan in a large baking dish, then carefully fill the baking dish halfway with water.
7. 7 Bake in the preheated oven until the edges are set and the center jiggles slightly, 1 hour 45 minutes to 2 hours. Turn the oven off, crack the door open slightly, and let cheesecake cool slowly, about 1 hour. Remove from the oven; transfer the springform pan to a wire rack and remove the foil.
8. 8 Chill cheesecake, uncovered, in the refrigerator until completely firm, at least 4 hours, then carefully remove the springform pan.
9. 9 Make the topping: Beat cream, powdered sugar, and vanilla together in a stand mixer fitted with a whisk attachment on medium-low speed until well combined, about 1 minute. Continue beating on high speed until stiff peaks develop, about 1 minute.
10. 10 Spread topping over cheesecake, then sprinkle with chocolate chips.

By John Somerall

Ingredients

• ✓ lemon zest
• confectioners sugar
• semisweet chocolate chip
• vegetable oil
• unsweetened chocolate
• vanilla extract
• milk
• cornstarch
• cinnamon
• cocoa powder
• white sugar
• rum
• white wine
• olive oil
• butter
• egg
• salt
• sugar
• all-purpose flour

Instructions

1. 1 Sift the flour, 5 tablespoons sugar, and salt into a large bowl, and make a well in the center. Whisk together the eggs, butter, olive oil, wine, rum, and lemon zest in a separate bowl until smooth; pour into the flour mixture. Stir together until a dough forms, then knead on a lightly floured work surface until smooth and elastic, about 10 minutes. Place into a lightly oiled bowl, cover with plastic wrap, and set aside for 1 hour.
2. 2 While the dough rests, stir together 5 cups white sugar, cocoa powder, cinnamon, and cornstarch in a large saucepan. Slowly pour in the milk, whisking constantly. Stir in the vanilla. Add the unsweetened chocolate, and bring to a simmer over medium heat, stirring constantly. Simmer for 5 minutes, stirring constantly, then remove from the heat and allow the sauce to cool to room temperature.
3. 3 Transfer the dough to a lightly floured work surface. Roll with a well-floured rolling pin to a thickness of 1/8 of an inch. Use a sharp knife to cut the dough into 2x5 inch rectangles. Alternately, pinch off an egg-sized piece of dough and roll it through a pasta machine. Repeat with the remaining dough.
4. 4 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
5. 5 Fry the Chiacchiere a few at a time until golden brown; remove and drain on a paper towel-lined plate. To serve, pour the cooled Sanguinaccio sauce into a bowl, and sprinkle with chocolate chips to garnish. Place the fried Chiacciere onto a serving platter and sprinkle with confectioner's sugar to serve.

By LaCuocaEnza

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
• peach
• butter
• maple syrup
• nutmeg

Instructions

1. 1 Cut each peach in half, remove pit, and cut each half into 6 slices.
2. 2 Melt butter in a medium saucepan over medium-high heat until slightly browned, 2 to 4 minutes. Place peach slices into the butter, reduce heat to medium-low, and cook for 3 minutes, turning carefully. Add maple syrup, lemon zest, and nutmeg to the pot and cook for 2 to 3 more minutes.
3. 3 Allow to cool slightly before serving.

By Bren

Ingredients

• ✓ lemon zest
• milk
• white rice
• maple syrup
• pecan

Instructions

1. 1 In a medium saucepan over medium heat, bring rice and milk to a boil. Reduce heat, cover and simmer 25 minutes. Stir in maple syrup, lemon zest and pecans. Pour into serving dishes and chill until set.

By Sara

Ingredients

• ✓ lemon zest
• ✓ lemon zest
• pastry
• brown sugar
• blackberry
• sugar
• all-purpose flour
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place bottom crust into a 9 inch pie pan. In a medium bowl, crumble remaining pie crust into a bowl with the brown sugar and 1 tablespoon lemon zest. Mix with hands until dough becomes pea-size crumbs. Set aside.
3. 3 In a large bowl, combine blackberries, white sugar, flour and 1 tablespoon lemon zest. Fill bottom pie crust with blackberry mixture. Sprinkle crumb topping over mixture and dot with butter.
4. 4 Bake pie in preheated oven for 45 minutes to 1 hour, or until crust is browned and berries are bubbling. Let stand before serving.

By Cyndi Cady

Ingredients

• ✓ lemon zest
• rhubarb
• water
• sugar
• ginger
• salt

Instructions

1. 1 Combine rhubarb, water, sugar, lemon zest, ginger, and a heavy pinch of salt in an uncovered, medium, heavy-based saucepan; bring to a boil.
2. 2 Reduce heat, cover, and simmer, stirring occasionally, until rhubarb begins to disintegrate, 5 to 7 minutes. Remove from the heat and set aside to cool to room temperature, at least 30 minutes.
3. 3 Pour cooled liquid into a blender and process until thoroughly pureed. Transfer to a container, cover, and place in the refrigerator to chill, at least 4 hours. Then transfer the chilled mixture to the freezer for 30 minutes.
4. 4 Pour mixture into the blender and blend until color is consistent throughout, about 1 minute.
5. 5 Pour mixture into an ice cream maker and churn according to manufacturer's instructions for sorbet, 10 to 15 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By Mac

Ingredients

• ✓ lemon zest
• coconut
• white sugar
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 3 muffin cups with paper liners.
2. 2 Mix coconut, sugar, eggs, and lemon zest together in a large bowl. Scoop coconut mixture into lined muffin cups.
3. 3 Bake in the preheated oven until firm and golden, 15 to 20 minutes.

By drodrigues101