Type what you have

Ingredients

• ✓ lemon peel
• elderberry
• water
• cornstarch
• apple
• sugar

Instructions

1. 1 Place the elderberries in a pot with 2 cups water, and bring to a boil. Reduce heat to low, and simmer 10 minutes. Remove from heat, puree in a blender until smooth, and return to the pot. In a small bowl, mix the cornstarch with 1 tablespoon of the puree, and stir into the pot to thicken.
2. 2 In a separate pot, bring the apples and remaining water to a boil. Place the lemon peel in the pot. Reduce heat to low, and simmer 10 minutes. Remove peel. Mix the elderberry puree into the apple mixture, and sweeten to taste with sugar.

By THELASTBARON

Ingredients

• ✓ lemon peel
• milk
• cornstarch
• white sugar
• vanilla extract
• cinnamon stick
• cinnamon
• semisweet chocolate

Instructions

1. 1 Place 1 cup of the milk into a saucepan. Add lemon peel and cinnamon sticks. Bring milk to a simmer over medium heat.
2. 2 Meanwhile, in a small bowl, whisk together the cornstarch and sugar. Whisk remaining milk into the cornstarch mixture. When the milk in the pan begins to simmer, pour the cornstarch mixture into the saucepan in a thin steady stream. Whisk vigorously and increase heat just a bit to bring the mixture to a gentle boil. Allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat. Remove the lemon peel and cinnamon sticks. Stir in the pinch of cinnamon and, if using, the vanilla.
3. 3 Pour into a dish or mold, and refrigerate for at least 6 hours, or overnight. Garnish with shaved chocolate just before serving.

By KIDDO

Ingredients

• ✓ lemon peel
• sugar
• water
• water
• water
• white sugar
• bacon
• cinnamon stick
• egg yolk
• port wine

Instructions

1. 1 Heat 1 cup sugar and 1/2 cup water in a small saucepan over high heat without stirring. Reduce heat to low when sugar reaches an amber color, being careful to avoid burning. Carefully add 1 tablespoon water, stir, and remove from heat. Pour caramel into a lidded pudding pan, making sure to coat the entire inside of the pan.
2. 2 Bring 2 cups water to a boil in a saucepan over high heat. Add 2 cups sugar, bacon, cinnamon, and lemon peels. Clip a candy thermometer to the side of the pan. Slowly heat syrup to 217 degrees F (103 degrees C) or until a small amount of syrup dropped in cold water forms a thin thread.
3. 3 Preheat the oven to 475 degrees F (245 degrees C) while syrup is cooking.
4. 4 Pass egg yolks through a sieve into a bowl.
5. 5 Heat port wine in a small saucepan over medium heat until it reduces by half, 5 to 7 minutes. Remove from heat and allow to cool.
6. 6 Pour the cooled port wine into the yolks, stirring as little as possible to avoid losing the color of the yolks.
7. 7 Remove syrup from heat when it reaches 217 degrees F (103 degrees C). Pour into a bowl through a sieve to remove other ingredients. Allow syrup to cool slightly.
8. 8 Pour yolk mixture into the bowl with the syrup. Pass the mixture through the sieve into a bowl. Pour mixture into the caramel-lined pudding pan. Cover the pan tightly with 2 layers of aluminum foil and the lid. Set the pan into a baking pan filled with an inch of water.
9. 9 Bake pudding in the preheated oven until set, about 1 hour. Add water to the baking pan if necessary. Remove from the oven and place pan on a wire rack. Let pudding cool until center is lukewarm, at least 1 hour. Carefully unmold onto a serving plate. Refrigerate until ready to serve.

By Francisca Azeredo Lobo

Ingredients

• ✓ lemon peel
• all-purpose flour
• white sugar
• cinnamon
• butter
• egg
• egg yolk
• water
• prune plum
• white sugar

Instructions

1. 1 Place flour, 1 ⅓ cups sugar, lemon zest, and cinnamon in the bowl of a food processor; add butter and pulse until mixture turns grainy. Add eggs and egg yolks; pulse until mixture gathers itself into a ball. If dough doesn't ball up, stop the machine, sprinkle several drops of water onto dough, and pulse again. Place dough into a covered container; refrigerate 3 hours to overnight (preferably).
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Rest dough at room temperature to warm up for about 30 minutes.
3. 3 Roll out dough on a well-floured surface into a 9 ½-inch circle. Dough will be rich and sticky. Press dough circle into a 9-inch pie plate.
4. 4 Quarter and slice plums; place skin sides-down onto dough in a neat ring, starting at the outer edge and working in a neat row towards the center.
5. 5 Bake in the preheated oven until plums are bubbling hot and crust starts to brown, about 45 minutes. Cool tart. Sprinkle with 1 tablespoon sugar before serving.

By Shanda

Ingredients

• ✓ lemon peel
• blueberry
• water
• sugar
• water
• lemon juice

Instructions

1. 1 Place blueberries in a large stockpot and crush with a potato masher. Add water and lemon peel; simmer over low heat for 5 minutes. Strain fruit through cheese cloth, metal strainer or food mill to remove pulp and seeds; reserve juice.
2. 2 In a large saucepan, mix sugar and 4 cups water. Bring to a boil, stirring occasionally, until temperature reaches 260 degrees F (125 degrees C). Add blueberry juice and boil for 1 minute. Stir in lemon juice and remove from heat. Let cool and freeze or can as desired.

By Ellen Wojdyla

Ingredients

• ✓ lemon peel
• orange peel
• white sugar
• water
• white sugar

Instructions

1. 1 Place lemon and orange peel in large saucepan and cover with water. Bring to a boil over high heat. Boil for 20 minutes, drain and set aside.
2. 2 Combine 2 cups sugar and 1 cup water in a medium saucepan. Bring to a boil, and cook until the mixture reaches the thread stage, 230 degrees F (108 degrees C), on a candy thermometer, or until a small amount dropped in cold water forms a soft thread. Stir in the peels; reduce heat, and simmer until syrup thickens slightly, about 5 minutes, stirring frequently. Drain.
3. 3 Roll peel pieces, a few at a time, in remaining sugar. Let dry on wire rack for several hours, or until no longer sticky.

By Brenda Ward

Ingredients

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

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 peel
• all-purpose flour
• poppyseed filling
• confectioners' sugar
• butter
• egg
• lemon juice
• baking powder
• confectioners' sugar
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat flour, poppyseed filling, 2 1/2 cups confectioners' sugar, butter, eggs, lemon juice, baking powder, and lemon peel in a large bowl with an electric mixer set on medium speed until the batter is smooth and thoroughly combined, about 2 minutes.
3. 3 Pour the batter into an ungreased 10-inch tube pan.
4. 4 Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the middle of the cake comes out clean, about 1 hour and 15 minutes.
5. 5 Cool the cake thoroughly.
6. 6 Beat 1 cup confectioners' sugar with 1 tablespoon milk with an electric mixer on medium speed for 2 minutes; drizzle frosting on cooled cake.

By Bud

Ingredients

• ✓ lemon peel
• plant-based butter
• sugar
• egg
• salt
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (190 degrees C). Grease and flour 9 x 5-in. (23 x 13 cm) loaf pan; set aside.
2. 2 Beat Becel® Salted Plant-Based Bricks with sugar in large bowl with electric mixer on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and salt. Gradually beat in flour on low speed just until blended. Evenly spoon into prepared pan.
3. 3 Bake 1 hour. Cover loosely with aluminum foil and bake an additional 5 minutes or until toothpick inserted in centre comes out clean. Cool 15 minutes on wire rack; remove from pan and cool completely. Drizzle, if desired, with lemon glaze (see footnote).

By Becel

Ingredients

• ✓ lemon peel
• egg yolk
• sweetened condensed milk
• lemon juice
• graham cracker pie crust
• whipped topping
• whipped cream

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place egg yolks in a large bowl; beat with an electric mixer until smooth and creamy. Add sweetened condensed milk and lemon juice; beat until combined. Pour filling into prepared crust.
2. 2 Bake in the preheated oven until set, 30 to 35 minutes. Remove from oven and cool at room temperature for 1 hour. Transfer pie to the refrigerator and chill for at least 3 hours.
3. 3 Spread whipped topping or whipped cream over pie before serving. Garnish with lemon peel, if desired.

By Eagle brand

Ingredients

• ✓ lemon peel
• mashed potato
• sugar
• mint leaves
• butter
• confectioners' sugar
• egg
• heavy cream
• lemon juice
• lemon curd
• strawberry
• blueberry

Instructions

1. 1 Place sugar and mint in a small food processor; cover and process until blended. Set aside.
2. 2 Preheat oven to 325 degrees F.
3. 3 In a large bowl, cream butter and 1-3/4 cups confectioners sugar until light and fluffy. Beat in 4-1/2 teaspoons reserved mint mixture. Add eggs, one at a time, beating well after each addition. Add mashed potato flakes alternately with 1/4 cup cream. Stir in lemon juice and peel.
4. 4 Pour into a greased and floured 9 x 13-inch baking dish. Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
5. 5 In a large bowl, beat remaining cream until it begins to thicken. Add 1/2 cup confectioners sugar and 1 tablespoon mint mixture; beat until stiff peaks form. Fold in lemon curd; set aside.
6. 6 In another bowl, combine strawberries and blueberries with remaining mint mixture and confectioners sugar.
7. 7 Cube cake into 2 squares. Layer in glassware starting with a dollop of the cream mixture, a spoonful of berries and a couple cake cubes. Repeat.

By Idahoan

Ingredients

• ✓ lemon peel
• water
• arborio rice
• butter
• salt
• half-and-half
• sugar
• cinnamon stick
• cinnamon

Instructions

1. 1 Bring water to a boil in a large saucepan; add rice, butter, and salt. Place a cover on the saucepan, reduce heat to medium-low, and cook rice at a simmer until the rice is tender and the moisture is mostly absorbed, about 20 minutes.
2. 2 Stir half-and-half and sugar into the rice until the sugar dissolves; add cinnamon stick and lemon peel. Bring the mixture to a boil and remove from heat.
3. 3 Place a large stainless steel bowl atop a pot of simmering water. Pour the rice mixture into the top of the double boiler and simmer, stirring occasionally, until thickened, about 45 minutes.
4. 4 Pour rice pudding into a serving dish. Remove and discard cinnamon stick and lemon peel from pudding; let cool slightly before garnishing with cinnamon to serve.

By Nick Van Laar

Ingredients

• ✓ lemon peel
• white cake mix
• egg white
• margarita mix
• vegetable oil
• lime juice
• lime peel
• cream cheese
• butter
• confectioners sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch cake pan.
2. 2 Beat together cake mix, egg whites, margarita mix, oil, 1 tablespoon lime juice, and lime zest in a large bowl until smooth and well combined. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of cake shows moist crumbs, 30 to 35 minutes. Cake will be very moist. Cool completely in the pan, about 1 hour.
4. 4 Beat together cream cheese and butter in another large bowl until light and fluffy. Stir in remaining 1 tablespoon lime juice and lemon zest. Beat in confectioners' sugar, one cup at a time, scraping the sides of the bowl thoroughly with a spatula after each addition. Spread frosting over cooled cake.

By Tori Belle

Ingredients

• ✓ lemon peel
• lemon juice
• icing sugar
• butter
• cream cheese
• pecan
• walnut
• pineapple
• carrot
• granulated sugar
• oil
• egg
• salt
• ground clove
• nutmeg
• cinnamon
• baking soda
• baking powder
• flour

Instructions

1. 1 Cake: Heat oven to 350 degrees F. Sift together flour, baking powder, baking soda, spices and salt in medium bowl; set aside. Beat eggs and oil in large bowl with wire whisk until well blended. Gradually add granulated sugar, mixing until blended. Add flour mixture, carrots, pineapple and walnuts; mix well. Pour into greased and floured 12-cup fluted tube pan or 10-inch (3-L) tube pan.
2. 2 Bake 50 min. to 1 hour or until wooden toothpick inserted in centre comes out clean. Cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.
3. 3 Icing: Beat cream cheese and butter in large bowl with electric mixer until well blended. Gradually add icing sugar, juice and peel, beating until well blended after each addition. Spread on top of cake. Store leftover cake in refrigerator.

By Philadelphia

Ingredients

• ✓ lemon peel
• self-rising flour
• cinnamon
• nutmeg
• sugar
• zucchini
• vegetable oil
• egg
• raspberry
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Combine flour, cinnamon, and nutmeg in a large bowl. Combine sugar, zucchini, vegetable oil, egg, and lemon zest in a separate bowl; stir into flour mixture. Gently fold in raspberries and walnuts; pour into the prepared loaf pan.
3. 3 Bake in the preheated oven until golden brown, 30 to 35 minutes, then cover with aluminum foil. Continue baking until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

By reedfamilyof5

Ingredients

• ✓ lemon peel
• cooking spray
• lemon cake mix
• instant lemon pudding mix
• white sugar
• egg
• peach nectar
• vegetable oil
• confectioners sugar
• peach nectar
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as a Bundt).
2. 2 Beat together lemon cake mix, lemon pudding mix, white sugar, eggs, 1 cup peach nectar, and oil in a large bowl with an electric mixer on medium speed for 2 minutes. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until the top of cake springs back when lightly pressed and a toothpick inserted into the middle comes out clean, about 50 minutes.
4. 4 Cool cake in the pan for 15 minutes before removing to a wire rack to cool completely.
5. 5 Mix together confectioners' sugar, 1/4 cup peach nectar, lemon juice, and lemon peel in a large bowl with an electric mixer until frosting is smooth.
6. 6 Invert cooled cake onto a serving platter; poke holes in the top of cake with a fork. Pour frosting slowly over cake, allowing it to soak into the holes and drizzle down the sides.

By ACYGAN

Ingredients

• ✓ lemon peel
• butter
• confectioners' sugar
• all-purpose flour
• sugar
• egg
• all-purpose flour
• lemon juice
• salt
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a tart pan with a removable bottom or an 8-inch square baking dish.
2. 2 To make the crust: Mix softened butter and confectioners' sugar together in a bowl until very smooth; stir in flour. Press dough into the prepared baking pan; pierce with a fork in several places to prevent crust from puffing up during baking.
3. 3 Bake in the preheated oven until light golden brown, 10 to 15 minutes. Remove from the oven and let cool while you make the filling. Leave the oven on.
4. 4 To make the filling: Whisk white sugar and eggs together in a bowl. Whisk in flour, lemon juice, lemon zest, and salt until thoroughly combined; pour into cooled crust.
5. 5 Bake until filling is set, 20 to 25 minutes. Let cool completely, then dust with confectioners' sugar. Serve immediately or refrigerate and serve chilled.

By luvluv1

Ingredients

• ✓ lemon peel
• caramel dip
• heavy cream
• egg yolk
• egg
• salt
• lemon juice
• vanilla extract
• all-purpose flour
• white sugar
• cream cheese
• vanilla extract
• egg yolk
• butter
• pecan
• white sugar
• all-purpose flour
• clove
• cinnamon
• lemon juice
• apple
• clove
• cinnamon
• brown sugar
• butter
• walnut

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line the bottom of a 10-inch springform pan with parchment paper, then close the ring around it for each removal of the cheesecake after baking.
2. 2 Place walnuts in a bowl and drizzle melted butter on top. Toss until evenly coated. Sprinkle dark brown sugar, cinnamon, and cloves on top and toss nut topping well.
3. 3 Place sliced apples in a bowl, add lemon juice, and toss well. Add cinnamon and cloves and toss apple topping. Set both toppings aside.
4. 4 Mix flour, sugar, chopped pecans, and lemon peel together in a bowl until well combined. Cut in butter slowly, 1 tablespoon at a time. Add egg yolk and vanilla extract and mix well. Press crust mixture into the bottom of the prepared springform pan.
5. 5 Bake in the preheated oven until edges are lightly browned, 10 to 12 minutes. Remove from oven and cool crust on a wire rack. Reduce oven temperature to 325 degrees F (165 degrees C).
6. 6 Place cream cheese in a bowl and beat with an electric mixer until smooth. Add sugar slowly, 1/4 cup at a time, mixing well to ensure it is dissolved after each addition. Add flour, vanilla extract, lemon juice, and salt.
7. 7 Combine egg and egg yolks in a bowl and add to cream cheese mixture. Beat in heavy cream and whip on high speed for 2 to 3 minutes. Pour into the cooled crust and decorate with the cinnamon apples. Sprinkle just some of the nut topping on top.
8. 8 Fill a 9x13-inch baking pan with water and place on the bottom rack of the hot oven.
9. 9 Bake the cheesecake on the middle rack of the hot oven until set, about 80 minutes.
10. 10 Turn oven off and let cheesecake sit, untouched, for 1 hour to finish cooking throughout.
11. 11 Cool on a wire rack until room temperature, about 1 hour. Place cheesecake in the refrigerator for 8 hours to overnight.
12. 12 Run a knife around the edge of the pan to loosen chilled cheesecake. Remove sides of pan.
13. 13 Crush remaining nut topping into a crumble and use to decorate around the sides of the cheesecake.
14. 14 Melt caramel topping in a microwave oven for 30 seconds at a time until pourable. Drizzle on top of cheesecake and top with more walnuts, if desired.

By Jayla Clemons

Ingredients

• ✓ lemon peel
• butter
• white sugar
• egg
• sour cream
• vanilla extract
• all-purpose flour
• cornstarch
• salt
• baking soda
• confectioners' sugar
• lemon juice

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x4-inch loaf pan.
2. 2 Beat butter and sugar with an electric mixer in a large bowl until fluffy and lighter in color. Add eggs one at a time, beating well after each addition. Beat in sour cream, vanilla, and lemon zest; beat for 2 minutes. Combine flour, cornstarch, salt, and baking soda in a separate bowl. Add flour mixture to butter mixture, beating until just incorporated. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Cool in the pan briefly before removing to a wire rack to cool completely.
4. 4 To make the glaze: Whisk confectioners' sugar and lemon juice together in a medium bowl until smooth. Place cooled cake on a serving plate and pour glaze over entire cake; allow glaze to dry before serving.

By seth martin

Ingredients

• ✓ lemon peel
• butter
• all purpose flour
• baking powder
• sugar
• milk
• mincemeat filling and topping
• egg
• mincemeat filling and topping
• sugar
• rolled oat
• cinnamon
• butter

Instructions

1. 1 Heat oven to 350 degrees F. Line bottom of springform cake pan with wax paper and butter the sides.
2. 2 Place flour, baking powder, sugar and 1/2 cup butter in large bowl. Stir in milk, mincemeat, eggs and lemon peel. Mix on low speed of electric mixer 2 minutes or until thoroughly combined. Pour into prepared pan.
3. 3 Bake 30 minutes. While cake is baking, mix all topping ingredients in small bowl. Remove cake from oven and spoon on topping. Return cake to oven and bake an additional 30 minutes or until toothpick inserted in center comes out clean.

By Crosse Blackwell

Ingredients

• ✓ lemon peel
• all-purpose flour
• salt
• shortening
• water
• egg white
• water
• white sugar
• cornstarch
• vanilla extract
• cinnamon
• blueberry
• raspberry
• water
• sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Make pie crust: Combine flour and salt in a bowl. Mash shortening into flour mixture with a pastry cutter or fork until mixture is crumbly. Gradually add cold water as needed, tossing with a fork until dough forms a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
3. 3 Turn dough out onto a flat work surface dusted with flour. Divide dough in half and form each half into a ball. Roll one dough ball into a circle 2 inches larger than the pie plate and about 1/8-inch thick. Wrap dough around the rolling pin, starting on one side of the circle. Unroll over the pie plate and trim dough. Roll out remaining dough ball into a circle large enough to fit the top of pie; set aside.
4. 4 Beat egg white and 1 tablespoon water; brush over the bottom of crust and set aside.
5. 5 Make filling: Combine sugar, cornstarch, lemon peel, vanilla extract, and cinnamon in a bowl. Gently stir in blueberries and raspberries to coat; pour into crust. Top with reserved pie crust and seal edges.
6. 6 Brush the top crust with 1 tablespoon water; sprinkle 1 tablespoon sugar on top. Cut a few slits into the top crust with a sharp knife.
7. 7 Bake in the preheated oven until crust is golden brown and filling is bubbly, about 45 minutes. Set pie onto a wire rack to cool completely before refrigerating.

By Sharona

Ingredients

• ✓ lemon peel
• blueberry
• sweetened condensed milk
• biscuit baking mix
• butter
• margarine
• brown sugar
• butter
• margarine
• nut
• sugar
• cornstarch
• cinnamon
• nutmeg
• water
• blueberry

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch square baking pan.
2. 2 Combine 1 pint blueberries, sweetened condensed milk, and lemon zest in a bowl; set aside.
3. 3 Place 1 1/2 cups baking mix in a large bowl; cut in 3/4 cup butter using 2 knives or a pastry blender until crumbly. Stir in blueberry mixture. Transfer to the prepared baking pan.
4. 4 Combine remaining 1/2 cup baking mix and brown sugar in a small bowl; cut in remaining 2 tablespoons butter until crumbly. Stir in nuts; sprinkle over cobbler.
5. 5 Bake in the preheated oven 65 to 70 minutes.
6. 6 Meanwhile, combine white sugar, cornstarch, cinnamon, and nutmeg in a saucepan over medium heat; gradually add water. Cook and stir until thickened. Stir in 1 pint blueberries; cook and stir until hot. Serve warm cobbler with vanilla ice cream and blueberry sauce. Store leftovers covered in the refrigerator.

By Eagle brand

Ingredients

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

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 9-inch cake pans. In a bowl, whisk together 3 1/4 cups of flour, baking powder, and salt.
2. 2 Cream 1 cup plus 2 tablespoons softened butter in a large bowl with an electric mixer until smooth, then mix in 2 1/4 cups of sugar until thoroughly blended and fluffy. Beat 6 egg yolks into the butter mixture, one at a time, beating well after each yolk is added. Beat the flour mixture into the butter mixture in thirds, alternating with milk. Mix in 3/4 teaspoon of grated lemon peel and 1 3/4 teaspoon of lemon juice.
3. 3 With clean beaters, beat the egg whites to stiff peaks in a bowl; lightly fold the egg whites into the batter; use a rubber spatula or wire whisk to fold 1/3 of the beaten egg whites into the batter. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding just until incorporated.. Pour the batter into the 3 prepared cake pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 25 to 30 minutes. Allow cakes to cool in pans for 10 minutes; then turn out onto a rack to finish cooling.
5. 5 To make filling, whisk 2 1/4 cup sugar, 2 tablespoons of grated lemon peel, 1/2 cup of lemon juice, 5 1/2 tablespoons of flour, and beaten egg together in a saucepan. Cook the mixture over low heat, whisking constantly, until the filling almost comes to a boil; cook until thickened and smooth, about 1 minute. Whisk in 2 tablespoons of butter until melted. Allow the filling to cool.
6. 6 To assemble, place each cake layer down on a work surface, and place one hand lightly on the top of the cake. Use a serrated knife to slice the cake in half horizontally, with a light sawing motion, to create 2 layers from each cake (6 total layers). Brush crumbs from the layers. Place a cake layer onto a serving dish, and spread with 1/6 of the filling; repeat with all the layers and filling, ending with a layer of lemon filling for the top of the cake.

By REGINAHARRIS

Ingredients

• ✓ lemon peel
• ✓ lemon peel
• pecan
• rum extract
• vanilla extract
• butter
• white sugar
• eggnog
• salt
• all-purpose flour
• bourbon whiskey
• eggnog
• salt
• baking powder
• all-purpose flour
• vanilla extract
• egg
• butter
• sugar

Instructions

1. 1 To make the cake: Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
2. 2 Beat 1 ¼ cups sugar and 1/2 cup butter with an electric mixer in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon lemon peel.
3. 3 Combine 2 cups flour, baking powder, and 1 teaspoon salt in a bowl. Pour flour mixture into the batter alternately with 1 cup eggnog, mixing until just incorporated. Stir in bourbon. Divide batter evenly between prepared pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of both cakes comes out clean, about 30 to 35 minutes. Cool in pans for 10 minutes before inverting on a wire rack to cool completely.
5. 5 To make the frosting; Combine 1/4 cup flour and 1/4 teaspoon salt in a saucepan. Gradually whisk in 1 ½ cups eggnog until smooth.
6. 6 Bring to a boil over medium heat, stirring frequently. When mixture boils, cook for 2 minutes, whisking constantly, until thickened. Remove from heat and let cool completely to room temperature.
7. 7 Beat 1 ½ cups sugar and 1 cup butter in a bowl until lighter in color and fluffy. Mix in cooled eggnog mixture, 1 ½ teaspoons vanilla extract, rum extract, and 1/8 teaspoon grated lemon peel. Beat on high speed until frosting is fluffy.
8. 8 Spread frosting onto the cooled cake layers. Stack layers; frost top and sides. Coat the sides with toasted pecans by pressing the nuts onto the sides in small handfuls. Refrigerate until ready to serve.

By Baricat

Ingredients

• ✓ lemon peel
• butter
• heavy cream
• bittersweet chocolate
• rum
• water
• white sugar
• semi-sweet chocolate
• vanilla extract
• cinnamon
• confectioners' sugar
• ricotta cheese
• cream of tartar
• vanilla extract
• sugar
• water
• egg
• salt
• baking powder
• cake flour

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and line two 9-inch round cake pans with parchment paper.
2. 2 Sift flour, baking powder, and salt together in a bowl.
3. 3 Separate the eggs and set egg whites aside. Beat egg yolks together on medium-high speed until very thick, about 4 minutes. Gradually add ½ cup of cold water. Add 1 ¼ cups of white sugar, slowly, and beat well for about 3 more minutes. Add 1 teaspoon of vanilla. Add flour mixture to egg yolk mixture and fold in.
4. 4 Beat egg whites and cream of tartar together until stiff peaks form. Fold into egg yolk mixture; divide the cake batter between the prepared pans.
5. 5 Bake cakes in the preheated oven for 25 minutes. Cool on wire rack for 10 minutes; invert and cool completely. While the cakes are cooling, you can make the ricotta filling and rum syrup.
6. 6 To make the ricotta filling: Beat ricotta cheese well and add confectioner's sugar and cinnamon. Add 1 ½ teaspoons of vanilla and 2 ounces of grated chocolate. Stir in candied lemon peel and mix. Chill filling until ready to use.
7. 7 To make the rum syrup: Place 1/3 cup of sugar and water in a small saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil 1 minute and then remove from heat and add rum. Cool syrup to room temperature.
8. 8 Cut each cooled cake in half. Place one of the 4 halves on a cake board or plate and sprinkle with a little of the rum syrup.
9. 9 Spread 1 ½ cups of the filling over this layer. Add a second layer of cake and repeat this procedure. Top the cake with the remaining piece of cake. Chill cake in the refrigerator for at least 4 hours.
10. 10 To make the chocolate glaze: Melt 6 ounces of chocolate and cream together in a microwave-safe bowl in the microwave; whisk until smooth. Add butter and whisk until dissolved. Cool mixture until spreadable.
11. 11 Spread over the top of the chilled cake.

By Kevin Ryan

Ingredients

• ✓ lemon peel
• butter
• vanilla extract
• egg
• sour cream
• white sugar
• farmers cheese
• all-purpose flour
• egg
• milk
• vanilla extract
• salt
• white sugar
• butter
• water
• white sugar
• active dry yeast

Instructions

1. 1 Sprinkle the yeast and the pinch of sugar over the warm water; stir to dissolve. Let stand until foamy, about 10 minutes.
2. 2 Combine the 1/2 cup butter, 1/4 cup sugar, salt, 2 teaspoons of vanilla, milk, and 3 eggs in a bowl with 1 cup of flour and mix well. Add the yeast mixture and beat for 1 minute. Gradually add the remaining flour to form a soft dough. Turn the dough onto a lightly floured surface and knead until smooth and elastic, adding small amounts of flour as necessary to prevent sticking. Shape the dough into a round, and place it in a greased bowl, turning to coat. Cover with plastic wrap and let the dough rise at room temperature until doubled in size, about 1 1/2 hours.
3. 3 Beat together the farmers' cheese, 1/3 cup sugar, sour cream, 1 egg, 1 teaspoon vanilla extract, and dried lemon peel in a bowl until smooth. Set the filling aside. Lightly oil a 10-inch fluted tube pan (such as a Bundt®).
4. 4 Turn the dough onto a lightly floured surface and pat into a 10-inch by 12-inch rectangle. Brush the dough with the 2 tablespoons of melted butter. Spread the cheese filling evenly over the dough. Roll the dough up like a jelly roll, starting from the long end; twist the dough 6 to 8 times to form a rope. Pinch the seams and ends closed and arrange the rope of dough in the greased pan. Cover loosely and let rise 1 hour.
5. 5 Preheat an oven to 350 degrees F (175 degrees C).
6. 6 Bake the babka until deep golden brown, 40 to 45 minutes. Remove from oven and let stand for 5 minutes; invert the babka onto a wire rack and remove the pan. Allow the babka to cool for at least 2 hours before slicing.

By KRISTINALANGER

Ingredients

• ✓ lemon peel
• blueberry
• sugar
• lemon juice

Instructions

1. 1 Combine blueberries, sugar, lemon juice, and lemon zest in a saucepan. Bring to a boil over medium-high heat. Smash blueberries. Reduce heat and simmer, stirring constantly, until blueberry preserves have thickened, 15 to 20 minutes.

By Yoly

Ingredients

• ✓ lemon peel
• honey
• bourbon whiskey
• water

Instructions

1. 1 Fill an Irish coffee glass with hot water; let sit for a few minutes until glass is hot, then discard water.
2. 2 Pour honey and bourbon into the preheated glass and top with 3/4 cup hot water. Garnish with a lemon twist.

By Allrecipes Member

Ingredients

• ✓ lemon peel
• rhubarb
• sugar
• lemon juice

Instructions

1. 1 Combine rhubarb, sugar, and lemon peel in a large saucepan; bring to a boil. Reduce heat to medium-low; simmer until sugar has dissolved and rhubarb releases its juice and starts to break up, about 10 minutes. Off heat, stir in lemon juice.
2. 2 Pour rhubarb mixture through a fine-mesh sieve, pressing out as much liquid as possible.
3. 3 Fill a glass with ice; add 1 cup water and 1/3 cup syrup. Stir to combine.

By Amy

Ingredients

• ✓ lemon peel
• four cheese ravioli
• shrimp
• alfredo sauce
• lemon juice
• parsley

Instructions

1. 1 Combine shrimp, sauce, lemon juice and lemon peel in small saucepan. Heat over medium-low heat, stirring occasionally, until heated through (do not boil).
2. 2 Serve over pasta. Sprinkle with parsley.

By Buitoni