Type what you have

Ingredients

• ✓ lemon peel
• egg
• cherry tomato
• cream cheese
• salmon
• mayonnaise
• brown mustard
• sour cream
• lemon juice
• pickle relish
• paprika
• salt
• pepper
• paprika

Instructions

1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
2. 2 Place the tomatoes, cut sides down, onto a paper towel to drain.
3. 3 Mash the cream cheese with a spoon in a bowl until smooth and workable; stir in the egg yolks, salmon, mayonnaise, brown mustard, sour cream, lemon juice, pickle relish, lemon peel, and 1 teaspoon of smoked paprika until well combined. Season with salt and pepper.
4. 4 Spoon the salmon mixture into the egg halves and cherry tomato halves. Sprinkle with additional smoked paprika for garnish and arrange on a platter. Chill at least 1 hour before serving.

By Tejay

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
• 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
• 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
• 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

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
• merlot wine
• sugar
• orange peel
• cinnamon stick
• clove
• nutmeg

Instructions

1. 1 Combine merlot, sugar, orange peels, lemon peels, cinnamon sticks, cloves, and nutmeg in a saucepan over medium heat; simmer until sugar is dissolved and flavors have blended, 10 to 15 minutes.

By Steph

Ingredients

• ✓ lemon peel
• rice chex cereal
• vanilla baking chip
• butter
• margarine
• lemon juice
• powdered sugar

Instructions

1. 1 Place cereal into a large bowl and set aside.
2. 2 In a 1-quart, microwave-safe bowl, combine chips, butter, lemon peel, and juice. Microwave, uncovered, on high for 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into a 2-gallon resealable plastic bag.
3. 3 Add powdered sugar. Seal bag and gently shake until well coated. Spread on waxed paper or foil to cool. Store in airtight container.

By Chex

Ingredients

• ✓ lemon peel
• cream cheese
• havarti cheese
• parmesan cheese
• basil
• garlic
• basil
• parsley

Instructions

1. 1 Mix cream cheese, Havarti cheese, Parmesan cheese, 2 tablespoons basil, lemon zest, and garlic together in a bowl. Transfer cream cheese mixture to a piece of plastic wrap. Roll the plastic wrap around cream cheese mixture forming a cone shape, resembling a tree.
2. 2 Stand the 'tree' upright and remove the plastic wrap. Cover the visible portion of the 'tree' with 1/4 cup basil and parsley.
3. 3 Gently wrap the 'tree' with a fresh sheet of plastic wrap and refrigerate until firm, about 2 hours.

By Laura

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
• 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
• 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
• 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
• 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
• 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
• 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
• graham cracker
• butter
• white sugar
• all-purpose flour
• cream cheese
• white sugar
• lemon juice
• vanilla extract
• egg
• egg yolk
• heavy cream

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Mix the graham cracker crumbs, butter, 1/4 cup of sugar, and flour together in a bowl; press into the bottom of a 9-inch springform pan.
3. 3 Bake the crust until lightly browned, about 8 minutes; allow to cool in the pan. Raise the oven temperature to 450 degrees F (230 degrees C).
4. 4 In a large bowl, beat the cream cheese with 1 3/4 cup of sugar, lemon peel, lemon juice, and vanilla extract until thoroughly combined. Beat in the eggs and egg yolks, one at a time, until the filling is free of lumps; gently fold in the whipped cream.
5. 5 Bake in the 450-degree oven for 12 minutes, then reduce oven heat to 250 degrees F (120 degrees C). Bake until set, about 1 1/2 hours. Remove the cheesecake gently and carefully from the oven, and allow to cool to room temperature while still in pan; refrigerate overnight. Release the pan and gently remove to slice and serve the cheesecake.

By SuzyQ

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
• buttermilk powder
• chive
• parsley
• dill weed
• granulated garlic
• onion
• salt
• black pepper
• white sugar
• oregano

Instructions

1. 1 Whisk buttermilk powder, chives, parsley, dill, garlic, onion, salt, pepper, lemon peel, sugar, and oregano in a small bowl until thoroughly mixed. Store in an airtight container in the refrigerator until ready to use.

By Rebecca

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