Type what you have

Ingredients

• ✓ lemon zest
• water
• sugar
• brandy

Instructions

1. 1 In a saucepan, combine water, sugar and lemon zest. Bring mixture to a boil and continue boiling for 5 minutes. Strain into a sealable container, removing the lemon zest. Allow to cool, then cover and store in refrigerator.
2. 2 When ready to use, mix in brandy. Brush onto cake layers before frosting.

By Glory

Ingredients

• ✓ lemon zest
• tequila
• dry vermouth
• orange bitters

Instructions

1. 1 In a cocktail shaker full of ice, combine tequila, vermouth and orange bitters. Shake well and strain into a cocktail glass. Garnish with a twist of lime.

By Aimee

Ingredients

• ✓ lemon zest
• water
• green tea powder
• water
• grapefruit juice
• lemon juice
• honey

Instructions

1. 1 Put lemon zest into a large cup or mug. Cover with 2 teaspoons boiling water and let steep for about 3 minutes. Stir in the green tea powder and hot water. Add the grapefruit juice, lemon juice and honey. Mix well and serve.

By IrvineHousewife

Ingredients

• ✓ lemon zest
• vodka
• orange liqueur
• pomegranate juice
• ice

Instructions

1. 1 Pour vodka, orange liqueur, and pomegranate juice in a shaker, and add crushed ice. Shake vigorously, and strain into glass. Garnish with twist of lemon zest.

By MGHOTBI

Ingredients

• ✓ lemon zest
• watermelon
• simple syrup
• lemon juice
• vodka
• melon liqueur

Instructions

1. 1 In a food processor, puree the watermelon flesh. Pour the pureed watermelon into empty ice cube trays and freeze for at least 4 hours. Also, freeze 4 martini glasses.
2. 2 In a blender combine the frozen watermelon cubes, simple syrup, lemon juice, vodka, and melon liqueur; blend until smooth. Pour into 4 frozen martini glasses and garnish each with a lemon twist.

By Michael Allbright

Ingredients

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

Instructions

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

By Dale W

Ingredients

• ✓ lemon zest
• ice cube
• vodka
• cranberry juice
• orange liqueur
• lime

Instructions

1. 1 Fill a cocktail shaker with ice. Add peach vodka, cranberry juice, orange liqueur, and a squeeze of lime juice. Cover and shake vigorously until completely chilled, about 1 minute.
2. 2 Strain into a chilled wine glass. Garnish with lemon twist.

By Lisa

Ingredients

• ✓ lemon zest
• sugar
• water
• water
• lemon juice
• dragon fruit
• ice

Instructions

1. 1 Combine sugar, water, and lemon zest in a small saucepan.
2. 2 Bring to a boil over medum-high heat and stir until the sugar is completely dissolved, 3 to 5 minutes. Let cool, then strain simple syrup to remove zest.
3. 3 Combine simple syrup, 4 cups of water, and lemon juice.
4. 4 Combine cubed dragon fruit and remaining 2 cups of water in a blender; blend until smooth.
5. 5 Add dragon fruit mixture to the lemonade, stir to combine. Serve over ice.

By thedailygourmet

Ingredients

• ✓ lemon zest
• apple cider
• brown sugar
• cinnamon stick
• allspice
• clove
• rum
• butterscotch schnapps

Instructions

1. 1 Combine cider and sugar in a large saucepan.
2. 2 Wrap cinnamon, lemon zest, allspice, and cloves in cheesecloth; secure with kitchen twine. Add to cider mixture.
3. 3 Bring to a boil; reduce heat to low and simmer 15 minutes. Remove and discard spice bundle; stir in rum and butterscotch schnapps. Serve warm in mugs.

By KerriJ

Ingredients

• ✓ lemon zest
• raspberry
• thyme
• gin
• egg white
• simple syrup
• lemon juice
• ice cube
• cinnamon
• thyme

Instructions

1. 1 In a cocktail shaker, muddle raspberries and thyme. Add gin, egg white, simple syrup, and lemon juice. Shake until mixture no longer sounds sloshy and you feel a lot of pressure. Add ice to fill shaker half-full. Shake again until very cold. Strain into a coupe or cocktail glass. Dust top with cinnamon, or garnish with lemon zest curl or additional thyme.

By Juliana Hale

Ingredients

• ✓ lemon zest
• white sugar
• water
• orange zest
• basil
• lemon juice
• orange juice
• strawberry
• ice
• seltzer water

Instructions

1. 1 Bring sugar, water, lemon zest, orange zest, and basil to a boil in a saucepan over medium-high heat. Remove from heat and allow simple syrup to cool, 15 to 30 minutes.
2. 2 Pour lemon juice and orange juice into a high-speed blender (such as a Vitamix®). Add strawberries and simple syrup. Blend on low speed (1), then slowly increase speed to high (10) and blend until pureed, about 45 seconds.
3. 3 For each drink, fill an old fashioned glass with ice. Pour 1/4 cup strawberry puree over top and fill with seltzer water.

By thedailygourmet

Ingredients

• ✓ lemon zest
• cardamom seed
• nutmeg
• caraway seed
• clove
• allspice berry
• cinnamon stick
• peppercorn
• saffron thread
• ginger root
• turmeric
• orange zest
• water
• honey
• vanilla extract
• grain alcohol

Instructions

1. 1 Crack cardamom seeds and nutmeg with a heavy skillet on a cutting board. Toss them into a saucepan; add caraway seed, cloves, allspice berries, cinnamon sticks, peppercorns, saffron, ginger, turmeric, orange zest and lemon zest. Pour in water and bring to a boil. Cover, reduce heat, and simmer until liquid is reduced by half. Strain out spices and set liquid aside.
2. 2 Pour honey into a large pot and bring to a boil over medium heat. Skim off any foam from the top. Stir in strained liquid and vanilla. Remove from heat and place far from the stove to avoid flare-ups when adding grain alcohol. Slowly stir in grain alcohol. Place the pot back onto the burner over low heat and cover. Heat through, being careful not to boil or even simmer. Remove from heat and let stand overnight with the lid on.
3. 3 The following day, pour liquid into sterile bottles, seal, and allow to settle for 2 weeks. The longer you let it sit, the clearer it will become and the better it tastes. Serve warm.

By JOENAUJOKAS

Ingredients

• ✓ lemon zest
• feta cheese
• chile pepper
• herbes de provence
• olive oil

Instructions

1. 1 Place feta cheese in a glass jar. Add chile pepper, herbes de Provence, and lemon zest. Fill jar with olive oil so feta is completely covered and seal.
2. 2 Marinate in a cool place, but not in the refrigerator, for 3 to 4 days. Remove chile pepper before serving.

By mannkochtgut

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
• butter
• all-purpose flour
• salt
• milk
• prosciutto
• fig
• lemon pepper seasoning

Instructions

1. 1 Heat butter in a saucepan over low heat; gradually stir flour into melted butter until smooth and bubbly, 2 to 4 minutes. Add salt; stir to combine. Remove from heat; gradually stir in milk until smooth.
2. 2 Return white sauce to stovetop; bring to a boil. Reduce heat and simmer over low heat.
3. 3 Cook and stir prosciutto and figs in a non-stick pan over medium heat until warm, about 5 minutes. Stir lemon zest and lemon pepper seasoning into the white sauce. Serve figs and prosciutto atop sauce.

By hungryinottawa

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
• beef broth
• heavy cream
• butter
• lemon juice
• lime zest
• pasta

Instructions

1. 1 Combine broth, cream, and butter in a large saucepan or skillet. Bring to a simmer over medium heat; cook until reduced by about half. Stir in lemon juice, lemon zest, and lime zest. Set sauce aside.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender yet firm to the bite, 8 to 10 minutes; drain.
3. 3 Add pasta to sauce and toss until well coated.

By MARBALET

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
• fettuccine pasta
• alfredo sauce
• lemon juice
• caper
• black pepper
• tuna

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add fettuccine and boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
2. 2 Stir together Alfredo sauce, lemon juice, capers, lemon zest, and pepper in a small saucepan. Stir in tuna; cook over medium heat until heated through, about 5 minutes. Serve over fettuccine.

By Caitlyn Diimig, RD

Ingredients

• ✓ lemon zest
• butter
• salmon
• leek
• red onion
• garlic
• light cream
• sour cream
• cornstarch
• black pepper
• paprika
• fettuccine noodle
• parmesan cheese

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add the salmon, leek, onion, and garlic, and fry until fragrant, about 2 minutes. In a medium bowl, mix together the cream, sour cream, and cornstarch; stir into the skillet. Stir in the lemon zest, pepper, and paprika. Cook, stirring constantly, for 10 minutes, until sauce is thickened and salmon flakes easily with a fork.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente. Drain, and toss with the salmon sauce. Top with Parmesan cheese to serve.

By Annas Kuori

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
• spaghetti
• pecorino romano cheese
• garlic
• baby spinach
• basil leaf
• walnut
• lemon juice
• salt
• olive oil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
2. 2 Put cubed Romano cheese in the bowl of a food processor; process until coarsely grated, about 30 seconds. Put garlic into the food processor and process until the cheese and garlic are combined. Add spinach, basil, walnuts, lemon juice, lemon zest, and salt; process until the mixture comes together into a thick paste. Scrape down the sides of the bowl with a spatula.
3. 3 With food processor running, drizzle olive oil into the mixture. Continue processing until the oil is integrated smoothly.
4. 4 Pour sauce over spaghetti and toss to coat.

By Baking Nana

Ingredients

• ✓ lemon zest
• water
• butter
• salt
• all-purpose flour
• anise liqueur
• white sugar
• grappa
• egg
• lard

Instructions

1. 1 Combine water, butter, and salt in a saucepan; bring to a boil. Remove from heat; stir in flour until well mixed. Return saucepan to medium heat; cook and stir until dough starts to pull away from the sides of the saucepan, 3 to 5 minutes.
2. 2 Remove saucepan from heat and stir anise-flavored liqueur, sugar, grappa, and lemon zest into dough. Cool dough to room temperature, at least 30 minutes.
3. 3 Beat egg yolks into the cooled dough until well mixed. Cover bowl with a clean towel and let rest for 3 hours.
4. 4 Beat egg whites in a bowl until stiff peaks form; gently fold into the dough until no white streaks remain.
5. 5 Heat lard in a heavy saucepan over medium heat or in a deep fryer. Form dough into balls the size of golf balls; fry in the hot lard in batches, until doughnuts are lightly browned and cooked through, 4 to 5 minutes.

By Giulia

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