Type what you have

Ingredients

• ✓ lemon zest
• honey
• water
• lemon juice

Instructions

1. 1 Combine honey, water, lemon juice, and zest in a small saucepan. Cook over medium heat, stirring occasionally, until boiling. Continue to boil until mixture thickens and is reduced by a fourth.

By DeniseNH

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
• pineapple
• apple
• white sugar
• orange juice

Instructions

1. 1 Combine pineapple, apple, sugar, orange juice, and lemon zest in a pot. Bring to a boil. Reduce heat to medium and cook, stirring frequently, until pineapple turns translucent, 1 to 1 ½ hours.
2. 2 Place a few small plates in the freezer.
3. 3 Inspect 2 or 3 small Mason jars for cracks, discarding any defective ones. Sterilize jars in a pot of boiling water for 10 minutes and leave in hot water until ready for use. Wash new, unused lids and rings in warm soapy water.
4. 4 Add a tablespoon of marmalade to a frozen plate. Freeze for 1 minute, remove, and nudge marmalade with your finger. If the mixture stays nudged, it is ready to be canned. If it slides back, continue cooking and check for readiness every minute.
5. 5 Pack marmalade into hot, sterilized jars, filling to within 1/2 to 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By QueenofSuburbs

Ingredients

• ✓ lemon zest
• persimmon
• sugar
• persimmon skin
• lemon juice

Instructions

1. 1 Combine persimmon flesh, sugar, persimmon skin, lemon juice, and lemon zest in a small pot over medium heat; bring to a boil. Reduce heat to low and simmer until persimmon flesh softens and jam thickens, about 10 minutes.
2. 2 Cool jam until set, about 30 minutes. Transfer to an airtight container and store in the refrigerator.

By Shelly2012

Ingredients

• ✓ lemon zest
• mayonnaise
• basil
• garlic
• lemon juice

Instructions

1. 1 Combine mayonnaise and basil in a food processor; blend until mixed and mayonnaise turns slightly green. Add garlic; process until well blended. Add lemon juice and zest; process until well mixed, 30 to 45 seconds.
2. 2 Transfer to a bowl and cover. Chill until flavors combine, about 1 hour.

By CallieJo

Ingredients

• ✓ lemon zest
• cream cheese
• butter
• lemon juice
• vanilla extract
• confectioners sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Beat cream cheese, butter, lemon juice, lemon zest, and vanilla together in a large bowl using an electric mixer until smooth and fluffy; gradually beat in confectioners' sugar, 1 cup at a time, until desired consistency is reached.

By Carol

Ingredients

• ✓ lemon zest
• pear
• white sugar
• crystallized ginger
• lemon juice
• ginger

Instructions

1. 1 Gather all ingredients.
2. 2 Mix chopped pears with sugar, crystallized ginger, lemon juice, fresh ginger, and lemon zest in a large heavy pot; let the mixture stand for 2 hours for pears to release their juice.
3. 3 Place the pot over medium-high heat, bring to a boil; cook, stirring often, until preserves are thick and fall off a metal spoon in sheets, 45 minutes to 1 hour. Pear pieces will be translucent and preserves will be darkened.
4. 4 Sterilize the jars and lids in boiling water for at least 5 minutes.
5. 5 Pack the pear preserves into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Rachel

Ingredients

• ✓ lemon zest
• kumquat
• sugar
• water
• lemon juice
• star anise
• cayenne

Instructions

1. 1 Quarter kumquats lengthwise; cut off the white center membrane and remove seeds.
2. 2 Slice quarters into small pieces.
3. 3 Place kumquats into a pot. Add sugar, water, lemon zest (white part only), lemon juice, star anise, and a pinch of cayenne; mix together. Cover and let sit at room temperature for 2 or 3 hours to allow fruit to macerate. Or you can refrigerate overnight.
4. 4 Place the pot over medium-high heat and bring mixture to a simmer, stirring occasionally. Reduce heat to medium; cook and stir occasionally for 10 minutes. Continuing cooking and stirring often until mixture is thick enough so that if you scrape a spatula across the bottom of the pan, you can briefly see the bottom of the pan before marmalade spreads back out, 30 to 40 minutes. Mixture should reach a temperature of 215 to 220 degrees F (100 to 105 degrees C). Remove from heat and allow to cool slightly, 5 to 10 minutes.
5. 5 Spoon warm marmalade into sterilized jars. Cover and let cool to room temperature. Refrigerate until thoroughly chilled.

By John Mitzewich

Ingredients

• ✓ lemon zest
• pineapple
• pineapple juice
• brown sugar
• cinnamon stick
• clove
• lemon juice

Instructions

1. 1 Coarsely blend pineapple in a blender.
2. 2 Combine pineapple juice, brown sugar, cinnamon stick, and cloves in a saucepan and bring to a boil. Boil for 1 minute, then remove cloves.
3. 3 Add pineapple, lemon juice, and lemon zest. Bring to a boil, then reduce the heat to low and continue cooking until thickened, about 1 hour, stirring every 10 minutes. Discard cinnamon stick.
4. 4 Meanwhile, inspect a jar for cracks and rings for rust. Immerse in simmering water until marmalade is ready. Wash a new, unused lid and ring in warm soapy water.
5. 5 Spoon pineapple marmalade into the hot, sterile jar, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jar to remove any air bubbles. Wipe the rim with a moist paper towel to remove any residue. Top with the lid and screw ring on tightly. Store in a cool, dark area.

By Yoly

Ingredients

• ✓ lemon zest
• butter
• lemon juice
• rosemary
• thyme
• sage
• salt
• black pepper

Instructions

1. 1 Mash butter in a bowl until smooth and creamy.
2. 2 Mix lemon zest, lemon juice, rosemary, thyme, sage, salt, and black pepper into butter until thoroughly combined.

By Karin Landers

Ingredients

• ✓ lemon zest
• lemon juice
• garlic
• dijon mustard
• salt
• black pepper
• olive oil
• sour cream

Instructions

1. 1 Combine lemon juice, zest, garlic, Dijon mustard, salt, and pepper in a medium bowl. Slowly whisk in olive oil until thickened. Whisk in sour cream until well combined. Transfer dressing to a sealable container.
2. 2 Chill dressing in the refrigerator, 15 minutes to overnight.

By Ava Flavah

Ingredients

• ✓ lemon zest
• artichoke heart
• mayonnaise
• parmesan cheese
• lemon
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Combine artichoke hearts, mayonnaise, Parmesan cheese, lemon juice, lemon zest, red pepper flakes, salt, and black pepper in the bowl of a food processor or blender; pulse until smooth. Transfer aioli to a bowl; cover and refrigerate until ready to use.

By Allrecipes

Ingredients

• ✓ lemon zest
• silken tofu
• lemon
• garlic
• water
• vegetarian worcestershire sauce
• parmesan cheese
• salt
• pepper

Instructions

1. 1 In a blender or food processor combine tofu, lemon zest and juice, garlic, water, Worcestershire sauce, Parmesan cheese, salt and pepper. Puree until smooth. If the consistency is too thick, add more water.

By Veronica

Ingredients

• ✓ lemon zest
• lemon juice
• water
• sugar
• cornstarch
• canning jar
• lid
• ring

Instructions

1. 1 Heat lemon juice, water, sugar, lemon zest, and cornstarch in a pot over medium heat; simmer until thickened, about 5 minutes. Remove from heat.
2. 2 Inspect jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Sterilize jars and lids in boiling water for at least 5 minutes.
3. 3 Pour lemon syrup into hot, sterilized jars, filling to within ¼ inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes; remove jars from pot and allow to cool.
5. 5 Once cool, press the center of each lid with a finger to ensure that the seal is tight and the lid does not move up or down.

By goodeats

Ingredients

• ✓ lemon zest
• green tomato
• ginger
• white sugar
• lemon juice
• orange juice
• orange zest
• salt

Instructions

1. 1 Combine tomatoes and ginger in the bowl of a food processor; pulse until blended, working in 3 to 4 batches.
2. 2 Place tomato mixture in a large Dutch oven. Stir in sugar, 2 tablespoons lemon juice, orange juice, lemon zest, orange zest, and salt until thoroughly combined. Bring to a boil over medium-high heat, stirring occasionally.
3. 3 Attach a candy thermometer to the side of the pan. Reduce heat to medium-low and cook, stirring occasionally, until mixture reaches a temperature of 215 degrees F to 220 degrees F (101 to 105 degrees C), 45 minutes to 1 hour.
4. 4 Remove jam from heat and stir in remaining 1 tablespoon lemon juice. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area for up to 1 year.

By Pam Lolley

Ingredients

• ✓ lemon zest
• plain low-fat yogurt
• cucumber
• lemon juice
• olive oil
• garlic
• dill
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine yogurt, grated cucumber, lemon juice, olive oil, and garlic together in a large bowl.
3. 3 Add dill, salt, pepper, and lemon zest; mix until smooth.
4. 4 Pour into a serving dish. Garnish with fresh dill.

By LeeleeCooks

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
• spinach
• basil
• pine nut
• parmesan cheese
• olive oil
• garlic
• lemon juice
• kosher salt
• black pepper

Instructions

1. 1 Place spinach, basil, pine nuts, Parmesan cheese, 2 tablespoons olive oil, garlic, lemon juice, salt, lemon zest, and pepper into a food processor; blend until nearly smooth, scraping the sides of the bowl with a spatula as necessary.
2. 2 Drizzle remaining olive oil into the mixture while processing until smooth.
3. 3 Enjoy!

By Dianne

Ingredients

• ✓ lemon zest
• pork sausage
• coleslaw mix
• soy sauce
• sesame oil
• ginger
• garlic
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Cook and stir sausage in a large skillet over medium heat until browned and crumbly, about 10 minutes. Drain excess grease.
3. 3 Stir coleslaw mix, soy sauce, sesame oil, ginger, and garlic into the skillet. Cook until coleslaw softens, about 8 minutes.
4. 4 Stir in lemon zest and cilantro; cook until the flavors combine, about 2 minutes.

By ComerCastIron

Ingredients

• ✓ lemon zest
• salmon
• lemon juice
• garlic
• olive oil
• soy sauce
• brown sugar
• salt

Instructions

1. 1 Stir together lemon juice, lemon zest, soy sauce, brown sugar, garlic and olive oil in a 9x13-inch glass baking dish until sugar is dissolved, about 2 minutes. Place fish flesh side down in mixture and refrigerate for 30 minutes.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil grate.
3. 3 Place salmon on preheated grill and discard marinade.
4. 4 Cook salmon until fish flakes easily with a fork, 6 to 8 minutes.

By MakeItHealthy

Ingredients

• ✓ lemon zest
• all-purpose flour
• garlic powder
• salt
• black pepper
• clove
• egg
• panko bread crumb
• chicken breast
• canola oil
• white sugar
• water
• lemon juice
• cornstarch

Instructions

1. 1 Mix flour, garlic powder, salt, pepper, and cloves together in a flat dish.
2. 2 Beat eggs and lemon zest together in another flat dish. Add panko bread crumbs to a third shallow dish.
3. 3 Dip each chicken breast into the flour mixture, followed by the egg mixture and the panko mixture to coat thoroughly.
4. 4 Heat oil in a deep pan over medium heat. Pan-fry chicken in batches until browned and no longer pink in the center, turning as needed, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 While the chicken is cooking, combine sugar and water in a medium saucepan over medium heat. Let it start to warm.
6. 6 Whisk lemon juice and cornstarch together in a bowl. Add to the heated syrup and whisk to combine. Slowly turn up the heat until sauce boils and thickens.
7. 7 Pour the desired amount of sauce over each chicken breast and serve.

By Sorenwriter

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
• cream cheese
• confectioners' sugar
• heavy cream

Instructions

1. 1 In a medium bowl, beat cream cheese until soft. Blend in confectioners' sugar, and beat until creamy. Mix in lemon zest. Whip cream in a chilled bowl. Fold into cream cheese mixture.

By PSEEGER

Ingredients

• ✓ lemon zest
• olive oil
• sea salt
• black pepper
• chicken wing

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk olive oil, lemon zest, salt, and black pepper together in a bowl; add wings and toss to coat. Spread coated wings in a single layer onto the prepared baking sheet.
3. 3 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Bake longer for a crispier skin.

By bubbles26

Ingredients

• ✓ lemon zest
• water
• honey
• meyer lemon juice

Instructions

1. 1 Combine water and honey and a microwave-safe bowl; heat in microwave for about 30 seconds. Stir water until honey is dissolved.
2. 2 Stir lemon juice and lemon zest into honey water; pour into an ice cream maker. Process according to manufacturer's instructions for 25 minutes.
3. 3 Scrape sorbet into a chilled loaf pan and freeze.

By Carol Anderson

Ingredients

• ✓ lemon zest
• orange zest
• sugar substitute
• pomegranate juice
• vodka
• lime

Instructions

1. 1 Muddle lemon and orange zest with sugar substitute in a cocktail shaker. Add pomegranate juice and vodka. Fill the shaker halfway with ice and shake vigorously. Strain into a chilled stemmed glass. Garnish with lime slice.

By Sweet'NLowR

Ingredients

• ✓ lemon zest
• neufchatel cheese
• honey
• kiwi
• whole wheat bread

Instructions

1. 1 In a small bowl, mix together Neufchatel cheese, lemon zest, and honey. Refrigerate for 1 day to allow the flavors to develop.
2. 2 Spread about 2 tablespoons of the sweetened Neufchatel cheese over one side of a slice of bread. Top with about 2 tablespoons of chopped kiwi fruit, and another slice of bread. Repeat with remaining ingredients to make 8 sandwiches in all.

By Sydny

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
• egg
• sugar
• lemon juice
• butter

Instructions

1. 1 Whisk eggs, sugar, and lemon juice in a double boiler over simmering water until mixed well, then continue to stir until thick, 7 to 10 minutes.
2. 2 Drain through a mesh sieve to get rid of lumps. Fold in butter until well incorporated. Mix in lemon zest. Cover curd and chill in the refrigerator until it has thickened, about 4 hours.

By Charlene Liang