Type what you have

Ingredients

• ✓ lemon peel
• chicken breast
• lemon juice
• garlic
• salt
• corn oil
• basil

Instructions

1. 1 Lightly pound chicken to an even 3/4-inch thickness. Pat chicken dry using paper towels and place in a large resealable plastic bag.
2. 2 Combine lemon peel, lemon juice, garlic, salt, oil and basil in a blender or food processor. Pulse for 30 seconds or until well blended.
3. 3 Pour the marinade over the chicken, seal the bag and turn to coat chicken thoroughly. Marinate in the refrigerator for at least 15 minutes to overnight.
4. 4 Preheat grill to medium-high heat or about 400 degrees F.
5. 5 Remove chicken from marinade and discard marinade.
6. 6 Grill for 4 to 6 minutes per side or until cooked through.
7. 7 Transfer to serving plate and garnish with additional basil, if desired.

By Mazola

Ingredients

• ✓ lemon peel
• yellowfin tuna steak
• vegetable oil
• soy sauce
• lemon juice
• dijon mustard
• garlic
• lemon

Instructions

1. 1 Gather the ingredients.
2. 2 Prick tuna steaks all over with a fork and place in a shallow glass baking dish.
3. 3 Whisk together oil, soy sauce, lemon juice, Dijon mustard, lemon peel, and garlic in a bowl; pour over tuna steaks. Cover the dish with plastic wrap and refrigerate for 1 to 3 hours.
4. 4 Preheat the grill to medium heat and lightly oil the grate. Remove tuna from marinade; shake excess marinade from steaks and transfer to a plate.
5. 5 Pour marinade into a small saucepan; bring to a boil. Reduce heat to medium-low and simmer marinade for 10 minutes.
6. 6 Cook tuna on the preheated grill, basting with boiled marinade, until cooked through, 5 to 6 minutes per side. Serve with lemon wedges.

By grncreek

Ingredients

• ✓ lemon peel
• brown sugar
• sea salt
• white pepper
• onion powder
• cayenne pepper
• apple pie spice
• pork back rib
• vegetable oil
• hickory wood chip
• apple wood chip
• apple juice

Instructions

1. 1 About 1 hour before smoking, combine brown sugar, salt, white pepper, onion powder, cayenne pepper, lemon peel, and apple pie spice in small bowl; mix well. Coat both sides of ribs with vegetable oil and sprinkle with lemon-pepper rub. Set aside at room temperature for 1 hour.
2. 2 Heat a charcoal or gas grill for indirect cooking at 230 to 250 degrees F (110 to 120 degrees C). Add drained wood chips.
3. 3 Place ribs, meaty-side down, onto the preheated grill over a drip pan and cook for 2 hours. Spray both sides of ribs with apple juice. If using a charcoal grill, add about 12 coals every 45 minutes or so to maintain the temperature.
4. 4 Remove ribs from the grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 more hours over indirect heat, until very tender. Add more coals as needed to maintain the temperature for a charcoal grill. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Smithfield®

Ingredients

• ✓ lemon peel
• lemon juice
• salt
• rosemary garlic seasoning
• oregano
• chicken thigh
• water
• lemon
• butter
• olive oil
• mushroom
• lemon juice
• garlic powder
• onion powder
• all-purpose flour
• chicken stock

Instructions

1. 1 Stir 1/4 cup lemon juice, salt, rosemary garlic seasoning, and oregano in a large bowl. Add chicken and enough water to cover; stir well. Cover and refrigerate chicken 4 hours to overnight. Drain and discard lemon juice brine.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish with aluminum foil.
3. 3 Spread half the lemon slice in the baking dish. Arrange chicken thighs over lemon slices; top chicken thighs with remaining lemon slices.
4. 4 Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5. 5 Melt light butter with olive oil in a skillet over medium heat; cook and stir mushrooms, 1 tablespoon lemon juice, garlic powder, onion powder, and dried lemon peel in hot butter-oil mixture until mushrooms are browned and soft, 5 to 8 minutes.
6. 6 Meanwhile, combine chicken stock and flour in a jar with a tight fitting lid; shake well. Pour mixture into mushrooms.
7. 7 Increase heat to medium high; simmer mushroom sauce until thickened, about 10 minutes. Serve with chicken.

By hoydenjen

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

Ingredients

• ✓ lemon peel
• shrimp
• cajun seasoning
• olive oil
• butter
• garlic
• red pepper flakes
• black pepper
• thyme

Instructions

1. 1 Place shrimp in a resealable plastic bag. Sprinkle with Cajun seasoning and drizzle with olive oil; toss shrimp around in the bag to evenly distribute seasoning. Refrigerate for 1 to 2 hours.
2. 2 Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's instructions.
3. 3 Place butter in a microwave-safe dish and cook on high until completely melted, 20 to 30 seconds. Stir in lemon peel, garlic, red pepper flakes, and black pepper.
4. 4 Arrange shrimp in even rows in an 8x10-inch aluminum pan. Place thyme sprigs between each row. Drizzle butter mixture over shrimp.
5. 5 Place in the preheated smoker and cook shrimp until firm and orange-pink in color, about 30 minutes. Try not to overcook as the shrimp will become rubbery. Serve immediately.

By France Cevallos

Ingredients

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

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 1 9x5 inch loaf pan.
2. 2 In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the lemon peel. In a separate bowl, sift together the flour, salt and baking powder.
3. 3 Blend the flour mixture into the egg mixture, alternately with the milk; stir just to combine. Fold in the nuts; mixing just enough to evenly combine. Pour batter into prepared loaf pan.
4. 4 Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean.
5. 5 In a small bowl, dissolve 2 tablespoons sugar in the lemon juice. After loaf has cooled for 10 minutes, spoon glaze over loaf.

By DELEIGHLA

Ingredients

• ✓ lemon peel
• coriander seed
• brown sugar
• lemon pepper seasoning
• salmon fillet
• butter
• white rice
• brown rice
• mango
• cilantro

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow 9x13 baking dish.
2. 2 Combine the coriander seed, brown sugar, and lemon-pepper seasoning in a small bowl, and blend well.
3. 3 Place the salmon fillet skin side down in the prepared baking dish. Brush top and sides of fillet with the butter. Sprinkle the fish evenly with the coriander spice mixture, gently pressing it into the fish.
4. 4 Stir the mango, cilantro, and lemon peel into the rice. Spoon the rice mixture around the fish in the baking dish.
5. 5 Bake in preheated oven until fish flakes easily when tested with a fork, 4 to 6 minutes per 1/2 inch thickness. Cut the fish into 4 pieces. Divide rice between 4 serving plates and place the fish on top.

By Joanna

Ingredients

• ✓ lemon peel
• mayonnaise
• garlic
• preserved lemon brine
• cayenne pepper
• saffron
• egg white
• dukkah
• chicken tenderloin

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine mayonnaise, lemon peel, garlic, lemon brine, cayenne pepper, and saffron in a mini food processor; blend until smooth, scraping down sides once or twice. Refrigerate aioli until ready to use.
3. 3 Place egg whites into a dish or bowl. Place dukkah into a second dish. Dip chicken tenders first into egg whites, letting excess drip off, then coat with dukkah. Place tenders on the prepared baking sheet.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, turning over halfway through, 12 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By France Cevallos

Ingredients

• ✓ lemon peel
• gelatin
• water
• heavy cream
• white sugar
• kosher salt
• vanilla extract
• buttermilk
• lemon juice

Instructions

1. 1 Sprinkle gelatin over cold water; stir and let sit 5 or 10 minutes until it thickens and becomes rubbery.
2. 2 Pour heavy cream into a saucepan. Whisk in sugar. Place over medium heat and cook, stirring occasionally, until mixture just barely starts to simmer, 3 to 5 minutes. Add lemon peel as mixture is coming up to temperature. As small bubbles begin to appear here and there, remove pan from heat. Add tiny pinch of salt, vanilla, and bloomed gelatin. Whisk until gelatin melts into the cream mixture. Add buttermilk and lemon juice; whisk until blended.
3. 3 Strain through fine sieve to remove zest and any lumps. Pour into serving dishes or ramekins. Allow to cool to room temperature. Cover with plastic wrap and refrigerate 5 hours or, ideally, overnight.

By John Mitzewich

Ingredients

• ✓ lemon peel
• onion
• pork tenderloin
• garlic
• orange juice
• red wine vinegar
• lemon
• cumin
• grill seasoning
• salt
• red pepper
• bay leaf

Instructions

1. 1 Arrange onion slices in the bottom of a slow cooker; top with pork tenderloin. Sprinkle garlic evenly over onion and pork. Pour orange juice, vinegar, and lemon juice over pork. Sprinkle cumin, grill seasoning, salt, red pepper, bay leaves, and lemon zest over pork.
2. 2 Cover and cook on Low until pork is very tender, 6 to 7 hours. To serve, slice tenderloin into 1 1/2-inch slices, arrange on a platter, and drizzle juices over top.

By Amanda

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
• 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
• 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
• jim beam black
• lemon juice
• honey
• water

Instructions

1. 1 Put bourbon, lemon juice, and honey in a 6-ounce mug.
2. 2 Top off with hot water and stir until honey is dissolved.
3. 3 Garnish with a lemon peel (optional).

By Allrecipes Member

Ingredients

• ✓ lemon peel
• butter
• garlic
• white pepper
• cream cheese
• half-and-half
• parmesan cheese

Instructions

1. 1 Melt butter with lemon peel, garlic, and white pepper in a saucepan over medium-low to low heat. Add cream cheese and half-and-half; cover and and let heat slowly, whisking to combine. Add Parmesan cheese. Stir occasionally with a whisk until cheese is melted and the sauce is an even consistency, about 30 minutes.

By P Addeid

Ingredients

• ✓ lemon peel
• angostura bitters
• bourbon
• sweet vermouth
• cherry
• ice

Instructions

1. 1 Stir all ingredients with ice in a mixing glass.
2. 2 Strain into a chilled cocktail glass.
3. 3 Garnish with a cherry and/or lemon peel.

By TheCocktailProjectcom

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
• ice
• peychaud's bitters
• angostura bitters
• sugar
• rye whiskey

Instructions

1. 1 Fill a rocks glass with 1 cup ice; set aside to chill, about 5 minutes. Discard ice.
2. 2 Meanwhile, place Peychaud's bitters, Angostura bitters, and sugar cube in a cocktail shaker; mash well with a cocktail muddler. Add remaining 1 cup ice and whiskey; stir until chilled. Strain into the chilled glass.
3. 3 Twist lemon peel over surface of cocktail to extract its essence; discard lemon peel.

By Home Happy Hour

Ingredients

• ✓ lemon peel
• ice cube
• vodka
• pineapple juice
• raspberry liqueur
• pineapple

Instructions

1. 1 Fill a cocktail shaker halfway with ice cubes. Pour in vodka, pineapple juice, and raspberry-flavored liqueur. Cover and shake until the outside of the shaker has frosted.
2. 2 Strain cocktail into a chilled martini glass and garnish with pineapple slice and lemon peel.

By Leslie du Mont

Ingredients

• ✓ lemon peel
• red wine
• cinnamon stick
• clove
• allspice berry
• orange peel
• sugar

Instructions

1. 1 Combine red wine, cinnamon sticks, cloves, allspice, lemon peel, and orange peel in a heavy saucepan over medium heat. Heat gently, but don't boil. Stir in 2 tablespoons of sugar, and once dissolved, taste to see if you'd like to add more.
2. 2 Keep hot on medium to low heat for 20 minutes to let the flavors infuse the wine. Serve your mulled wine hot in glasses or mugs.

By Diana Moutsopoulos

Ingredients

• ✓ lemon peel
• sugar
• lemon juice
• pomegranate juice
• vodka
• ice cube

Instructions

1. 1 Add sugar to a martini glass. Add lemon juice, pomegranate juice, and vodka. Stir well. Add ice and garnish with lemon peel.

By Rebecca C

Ingredients

• ✓ lemon peel
• apple cider
• maple syrup
• cinnamon stick
• clove
• allspice berry
• orange peel

Instructions

1. 1 Pour apple cider and maple syrup into a large stainless steel saucepan.
2. 2 Enclose cinnamon sticks, cloves, allspice berries, orange peel, and lemon peel in a piece of cheesecloth; tie with kitchen twine. Add to the saucepan.
3. 3 Cook over medium heat until cider is hot, but not boiling, 5 to 10 minutes.
4. 4 Remove from heat; discard spice bundle.
5. 5 Ladle cider into mugs, adding cinnamon sticks to each, if desired.

By Jackie

Ingredients

• ✓ lemon peel
• water
• orange peel
• granny smith apple
• cinnamon stick
• vanilla extract
• star anise
• pine sprig

Instructions

1. 1 Bring 8 cups water to a boil in a large pot over high heat. Add orange peel, apple peel, lemon peel, cinnamon sticks, vanilla, star anise, and pine sprig to the pot.
2. 2 Reduce the heat to low and simmer for as long as desired, up to 8 hours or all day. Check the water level every 30 minutes, adding more water as necessary.

By The Gruntled Gourmand

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
• ice
• gin
• sweet vermouth
• lemon juice
• simple syrup
• bitters
• club soda

Instructions

1. 1 Put ice in a cocktail shaker. Pour in gin, vermouth, lemon juice, simple syrup, bitters. Shake well. Add ice to a highball glass. Strain cocktail into highball glass, top off with club soda, and garnish with lemon peel.

By Lorem Ipsum

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
• ice
• vodka
• amaretto liqueur
• peach schnapps
• coconut-flavored rum
• melon liqueur
• orange juice
• pineapple juice
• cranberry juice

Instructions

1. 1 Fill a pint glass with ice, and pour in the vodka, amaretto, peach schnapps, coconut rum, and melon liqueur; stir. Pour in the orange juice and pineapple juice. Float the cranberry juice on top. Garnish with a lemon twist.

By witchywoman

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