Type what you have

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
• 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
• 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

Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 Combine lemon juice, sugar, butter, eggs, and lemon zest in a 2-quart saucepan.
3. 3 Cook over medium-low heat, whisking constantly to prevent the eggs from curdling, until mixture starts to get thick and bubbles rise to the surface, about 5 to 6 minutes.
4. 4 Remove saucepan from the heat; transfer lemon curd into a large bowl and place a piece of plastic wrap on top to prevent a skin forming. The curd will thicken more as it cools. Store in the refrigerator.
5. 5 Serve and enjoy!

By TAWNIE44

Ingredients

• ✓ lemon zest
• almond
• egg white
• confectioners' sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and lightly flour cookie sheets.
2. 2 In a large bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar and keep whipping until the egg whites can hold a stiff peak, this will take about 5 minutes. Set aside about 1/2 cup of the egg whites. Add the lemon zest and cinnamon to the rest of the meringue, and fold in the almonds until everything is evenly blended.
3. 3 Drop mounds by spoonfuls onto the prepared baking sheets. Top each cookie with a smaller dollop of the reserved meringue.
4. 4 Bake for 15 minutes in the preheated oven, until golden brown. Remove cookies from the baking sheets to cool on wire racks.

By Kristen Nicole

Ingredients

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

Instructions

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

By Al Marti Voss

Ingredients

• ✓ lemon zest
• egg
• confectioners' sugar
• cake flour
• baking powder
• anise oil

Instructions

1. 1 In a large bowl, beat the eggs and sugar until very light and fluffy. Stir in the anise oil and lemon zest. Add the flour and baking powder; mix until well blended. Cover and chill dough for 3 to 4 hours.
2. 2 On a lightly floured surface, roll out the dough to 1/4 to 1/8 inch thickness. Use a springerle rolling pin or board to make the designs. Cut into 1 1/2 inch rectangles, place onto a cookie sheet, and let them sit out overnight, uncovered, in a cool dry place.
3. 3 The next morning, preheat the oven to 350 degrees F (175 degrees C). Bake the cookies for 15 to 20 minutes. Do not let the cookies brown. Allow cookies to cool, and store in an airtight tin for 1 week to blend the flavors.

By judy

Ingredients

• ✓ lemon zest
• heavy cream
• confectioners' sugar
• almond extract
• sour cream
• blackberry
• mint

Instructions

1. 1 Beat heavy cream, ½ cup confectioners' sugar, and almond extract together in a large bowl until stiff; fold in sour cream until combined. Refrigerate until ready to use.
2. 2 Toss blackberries with remaining ½ cup confectioners' sugar in a separate large bowl until evenly coated. Let stand at room temperature for about 15 minutes.
3. 3 Layer whipped cream and blackberries into 8 parfait glasses, beginning and ending with whipped cream. Garnish each parfait with 1 strip lemon zest, a few blackberries, and 1 sprig mint.

By JOSIE

Ingredients

• ✓ lemon zest
• almond
• cinnamon
• egg white
• salt
• confectioners' sugar
• lemon juice

Instructions

1. 1 Stir together the almonds, cinnamon, and lemon zest until combined.
2. 2 Beat the egg whites and salt until soft peaks form. Slowly sift in the confectioner's sugar, continuing to beat until the mixture is stiff. Set aside 1/3 cup of the egg white mixture for the glaze. Fold in the almond mixture.
3. 3 Preheat oven to 325 degrees F (170 degrees C). Line the cookie sheets with parchment paper.
4. 4 Roll the dough to 1/4 inch thickness on a surface that has been sprinkled with confectioners' sugar. Using a 2 1/2-inch star cookie cutter, cut out the cookies and place them on the cookie sheets.
5. 5 To make the glaze, add the lemon juice to the reserved egg white mixture, stirring until smooth. Brush the tops of the cookies lightly with the glaze. (If the glaze starts to thicken, add a few more drops of lemon juice.)
6. 6 Bake for 20 to 25 minutes. When done, they will be light brown and soft in the center. Remove and cool on wire racks.

By ROBIN JOYE

Ingredients

• ✓ lemon zest
• confectioners sugar
• egg
• water
• anise seed
• all purpose flour
• baking powder

Instructions

1. 1 Beat confectioners' sugar and eggs together in a large bowl until thick.
2. 2 Place anise seed in a bowl. Pour water over anise seed into bowl and let mixture sit to steep, 2 to 3 minutes. Beat anise mixture and lemon zest into egg mixture.
3. 3 Sift flour and measure again. Sift flour once more together with baking powder. Add flour mixture to egg mixture and beat until dough forms. Divide dough into flat rounds, wrap each in waxed paper, and refrigerate for 1 hour.
4. 4 Roll dough out on a flat surface lightly dusted with confectioners' sugar to 1/4-inch thickness. Roll dough with a springerle roller to shape cookies. Repeat with remaining dough rounds. Cover cut cookies with a towel and let dry for at least 6 hours or up to overnight. Transfer to baking sheets.
5. 5 Preheat oven to 375 degrees F (190 degrees C).
6. 6 Bake in batches in the preheated oven until edges are lightly golden, 12 to 15 minutes.

By Mark McLane

Ingredients

• ✓ lemon zest
• egg yolk
• sugar
• all-purpose flour
• salt
• skim milk
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk egg yolks together in a small bowl until well combined. Whisk sugar, flour, and salt in a large bowl; stir in yolks, milk, lemon zest, and lemon juice.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form; fold into lemon-flour mixture. Pour into a 1-quart baking dish.
4. 4 Set the baking dish in a baking pan; add enough hot water to come about 1 inch up the sides of the dish.
5. 5 Bake in the preheated oven until set in the center, about 50 minutes. Serve warm or cold.

By syl

Ingredients

• ✓ lemon zest
• heavy cream
• white sugar
• white wine
• lemon juice
• nutmeg
• lemon
• mint

Instructions

1. 1 Beat cream and sugar in a chilled glass or metal bowl with an electric mixer until mixture begins to thicken. Gradually beat in wine, lemon juice, and lemon zest; continue to beat until light, fluffy, and no longer grainy. Cover and chill for at least 30 minutes.
2. 2 When ready to serve, spoon into six chilled parfait glasses. Garnish each with a lemon slice and mint sprig.

By SARAH-NEKO

Ingredients

• ✓ lemon zest
• potato
• almond
• white sugar
• pine nut
• egg yolk
• cornstarch
• egg white

Instructions

1. 1 Place the potatoes in a small saucepan; cover with water and bring to a boil. Cook until the potatoes are tender; drain. Mash the potatoes with a fork. Allow to cool.
2. 2 Preheat oven to 425 degrees F (220 degrees C). Lightly butter a baking sheet.
3. 3 Combine the cooled potatoes and almonds. Slowly add the sugar while stirring with a wooden spoon. Stir in the lemon zest; continue mixing with your hands. Form the dough into 1-inch balls. Roll the balls in the pine nuts; brush with egg yolk. Form each ball into a crescent shape. Cover each cookie with cornstarch and then brush with egg white. Arrange cookies on the prepared baking sheet.
4. 4 Bake in preheated oven until lightly golden, 10 to 12 minutes.

By KBorg

Ingredients

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

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch tube pan.
2. 2 Separate eggs into whites and yolks. Beat egg whites until stiff peaks form; set aside.
3. 3 Beat butter and sugar together in a large bowl until light and fluffy. Beat in egg yolks and lemon zest.
4. 4 Stir flour and baking powder together, then blend into butter mixture. Gently fold in egg whites. Spread cake batter evenly into the prepared pan. There will only be a little over an inch of batter. Arrange plums, skin-side down, in a nice pattern over the batter.
5. 5 Bake in preheated oven until a tester inserted in the center comes out clean, about 40 minutes. Transfer to a cooling rack and allow to cool before serving.

By Carol

Ingredients

• ✓ lemon zest
• egg white
• marzipan
• confectioners' sugar
• coconut
• rum
• white sugar
• dark chocolate

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a baking sheet or line with parchment paper.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Continue beating until stiff peaks form.
3. 3 Combine marzipan with 1/2 of the confectioners' sugar and rub with your fingers until mixture resembles bread crumbs. Add coconut, remaining confectioners' sugar, lemon zest, and rum. Mix well. Fold in stiff egg whites.
4. 4 Using 2 teaspoons, drop small dollops of mixture onto the prepared baking sheet. Sprinkle with sugar.
5. 5 Bake in the preheated oven until the macaroons are golden but soft to the touch, about 20 minutes. Transfer to a cooling rack and cool completely, 30 minutes to 1 hour.
6. 6 Place 3/4 of the chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in remaining chocolate until melted.
7. 7 Dip 1/3 of each cooled macaroon into the melted chocolate. Set macaroons on waxed paper until chocolate has set. Store the macaroons in an airtight container, with waxed paper between the layers.

By nch

Ingredients

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

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Lightly grease an 8-inch tart tin, or a 9-inch pie pan. Whisk together the flour and baking powder; set aside.
2. 2 Beat the butter, sugar, lemon zest, and vanilla extract with an electric mixer in a large bowl until smooth. Mix in the flour mixture until the dough forms ball. Press the dough into the prepared tin, and brush with the milk.
3. 3 Bake in the preheated oven until golden brown and still somewhat soft at the center, about 35 minutes. Cool in the pan for 10 minutes, then remove, and cut into 16 wedges. Cool completely on a wire rack.

By hanneke hartkoorn

Ingredients

• ✓ lemon zest
• egg
• sugar
• butter
• salt
• all purpose flour
• egg yolk
• sprinkle

Instructions

1. 1 Whisk eggs in a large bowl. Add sugar and beat until mixture is thick and pale, about 10 minutes. Mix in melted butter and salt. Gradually fold in flour and lemon zest. Cover and refrigerate for at least one hour, preferably, overnight.
2. 2 Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheet.
3. 3 On a floured surface, roll out dough to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies on prepared cookie sheet. Brush with beaten egg yolks and decorate with sprinkles.
4. 4 Bake in preheated oven until golden at the edges, 15 to 20 minutes. Cool cookies on racks.

By Cindy Krafft

Ingredients

• ✓ lemon zest
• rolled oat
• heavy cream
• lemon juice
• honey
• egg
• salt
• baking soda
• self-rising flour
• butter

Instructions

1. 1 Bring oats and heavy cream to a simmer in a pot over medium-high heat. Stir and cook for 1 minute and turn off the heat. Let cool to room temperature, at least 10 minutes.
2. 2 Transfer oat mixture into a bowl. Add lemon zest and lemon juice. Drizzle in honey and crack in an egg. Add salt and baking soda. Mix thoroughly with a spatula. Stir in flour until no dry spots remain. Cover and let rest for at least 1 hour.
3. 3 Heat butter in a skillet over medium heat. Scoop spoonfuls of oat mixture into the hot skillet and flatten to your desired thickness. Cook until browned and tops spring back when touched, 3 to 4 minutes per side.

By John Mitzewich

Ingredients

• ✓ lemon zest
• farmer cheese
• cream cheese
• butter
• egg yolk
• white sugar
• vanilla extract
• lemon juice
• orange zest

Instructions

1. 1 Combine farmer's cheese, cream cheese, butter, and egg yolks in the bowl of a stand mixer fitted with a paddle attachment; mix on low speed to combine. Add sugar, vanilla extract, lemon juice, lemon zest, and orange zest; mix until smooth.
2. 2 Line a sieve with dampened cheesecloth, leaving an overhang on all sides. Place over a plate that will catch any additional liquid that drains out. Spoon paska mixture into the cheesecloth. Fold the ends of the cheesecloth over the mixture. Cover with a plate and set a heavy weight on top. Chill until firm, 8 to 24 hours.
3. 3 Remove the weighted plate and unfold the cheesecloth ends. Use the cheesecloth ends to lift the paska out. Invert onto a plate and peel away the cheesecloth.

By Tania Mychajlyshyn- D'Avignon

Ingredients

• ✓ lemon zest
• water
• egg
• butter
• walnut
• white sugar
• honey
• egg white
• raisin
• milk
• poppy seed
• butter
• all-purpose flour
• salt
• egg yolk
• egg
• white sugar
• sugar
• active dry yeast
• milk

Instructions

1. 1 Combine warm milk, yeast, and 1 teaspoon sugar in a large bowl; stir well. Let stand until yeast softens and begins to form a bubbly foam, about 5 minutes.
2. 2 Stir 1/2 cup sugar and lemon zest into the yeast mixture. Whisk in 2 eggs and egg yolks, 1 at time, mixing well after each addition. Add salt. Stir in flour gradually. Add melted butter and blend well. Knead dough until glossy and elastic, about 10 minutes. Form into a ball and place in a large, lightly-oiled bowl and turn to coat. Cover with a clean towel and let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Place poppy seeds in a small pot and cover with 1 cup milk or more as needed. Bring to a simmer over medium heat. Remove from heat and let sit, 15 to 20 minutes. Drain milk. Pulse poppy seeds in a food processor, or leave them as is. Add raisins, egg whites, honey, 1/4 cup sugar, walnuts, and 3 1/2 tablespoons butter to poppy seeds and stir to combine for the filling.
4. 4 Punch down dough, turn out onto a lightly floured surface, and knead briefly. Divide dough in half and roll one portion into a 10-inch sheet. Cover with 1/2 the filling, leaving a 1/4- to 1/2-inch edge. Roll up into a log. Repeat with the second half.
5. 5 Arrange both rolls onto a greased baking sheet. Cover with a kitchen towel and let rise until doubled in volume, about 30 minutes more.
6. 6 Preheat oven to 350 degrees F (175 degrees C).
7. 7 Whisk remaining egg with 1 tablespoon water; brush mixture over tops of rolls.
8. 8 Bake rolls in the preheated oven until golden, 20 to 25 minutes.

By Allrecipes Member