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
• zucchini
• sugar
• lemon juice
• mint leaf

Instructions

1. 1 Halve zucchini lengthwise. Scrape out and discard seeds; cut into chunks.
2. 2 Transfer zucchini to a blender; add sugar, lemon zest, lemon juice, and mint. Cover the blender; blend until smooth. Strain mixture through a mesh sieve into a bowl; discard solids. Cover the bowl; refrigerate strained liquid until cold, 1 to 2 hours.
3. 3 Pour mixture into an ice cream maker and freeze to desired consistency according to manufacturer's directions.

By John Coan

Ingredients

• ✓ lemon zest
• egg
• vanilla extract
• confectioners' sugar
• all-purpose flour
• baking powder
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour 24 3-inch madeleine molds.
2. 2 Beat eggs, vanilla, and lemon zest in a medium bowl with an electric mixer on high speed for 5 minutes. Gradually beat in confectioners' sugar. Beat for 5 to 7 minutes or until thick and satiny.
3. 3 Sift together flour and baking powder. Sift 1/4 of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour by fourths. Then fold in the melted and cooled butter. Spoon batter into the prepared molds, filling 3/4 full.
4. 4 Bake in the preheated oven until the edges are golden and the tops spring back, 10 to 12 minutes. Cool in molds on a rack for 1 minute. Loosen cookies with a knife. Invert cookies onto a rack and cool.
5. 5 Sift confectioners' sugar over the tops or melt semi-sweet chocolate chips and dip the tips in the chocolate. Store in an airtight container.

By Jenn Hall

Ingredients

• ✓ lemon zest
• butter
• egg
• vanilla extract
• salt
• white sugar
• all-purpose flour
• granulated sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Butter and flour 12 (3-inch) madeleine molds; set aside.
2. 2 Melt butter and let cool to room temperature.
3. 3 Beat eggs, vanilla, and salt in a small mixing bowl at high speed until light. Gradually add sugar and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
4. 4 Sift flour into the egg mixture, a third at a time, gently folding after each addition.
5. 5 Add lemon zest and pour melted butter around the edge of the batter. Quickly but gently fold butter into the batter.
6. 6 Spoon batter into molds; it will mound slightly above tops.
7. 7 Bake until cakes are golden and the tops spring back when gently pressed with your fingertip, 14 to 17 minutes.
8. 8 Use the tip of the knife to loosen madeleines from the pan; invert onto a rack. Immediately sprinkle warm cookies with granulated sugar.
9. 9 Enjoy!

By Judy Farris

Ingredients

• ✓ lemon zest
• butter
• white sugar
• egg
• sugar
• flour
• salt
• vanilla extract
• cream cheese
• cheddar cheese
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Brush butter on the bottom and up the sides of two 5 1/2-ounce ramekins. Scoop in some sugar; rotate ramekins to coat while pouring most of the sugar back into its container. Place ramekins on a shallow baking pan.
3. 3 Separate eggs between 2 bowls. Add sugar, flour, 1/4 teaspoon salt, vanilla extract, lemon zest, cream cheese, and Cheddar cheese to the yolks. Mix the souffle base with a spatula until sugar and flour disappear.
4. 4 Sprinkle a pinch of salt over the room-temperature egg whites. Beat with a whisk until soft peaks form; peaks should hold their shape but not be stiff or dry. Stir and fold 1/2 of the egg whites into the souffle base until combined. Gently fold the rest of the egg whites into the batter.
5. 5 Fill ramekins up to the lip with the batter.
6. 6 Bake in the preheated oven until puffed and browned, about 12 minutes. Serve immediately.

By John Mitzewich

Ingredients

• ✓ lemon zest
• salmon fillet
• salt
• black pepper
• all-purpose flour
• butter
• olive oil
• butter
• lemon juice
• parsley

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Season salmon with salt and pepper. Place flour in a small dish and lightly dredge the salmon pieces, shaking off any excess.
3. 3 Heat butter and oil in a skillet over medium-high heat. Place salmon, flesh-side down, into the pan and brown for 3 minutes. Gently flip pieces over and cook an additional 3 minutes. Remove salmon to a plate and keep warm in the oven. Wipe out the skillet with a paper towel.
4. 4 Return the skillet to medium-high heat. Melt butter for sauce, then whisk in lemon juice and lemon zest. Cook and stir until warmed and slightly reduced, 1 to 2 minutes. Remove from heat and stir in parsley. Drizzle sauce over salmon and serve.

By France Cevallos

Ingredients

• ✓ lemon zest
• sweet pastry dough
• cream cheese
• creme fraiche
• white sugar
• egg yolk
• salt
• vanilla extract
• strawberry
• apricot jam
• water

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Place pastry dough on a lightly floured work surface. Roll out dough to a round disk about 1/8-inch thick and 12 inches in diameter. Transfer to the prepared baking sheet.
3. 3 Brush outside 2 inches around the edges of circle lightly with water. Tightly curl up a bit of the edge of dough to give it a rounder shape with a slightly thickened edge. If some edges are thicker than others, pinch off excess and add to thinner edges forming a circle with even edges. Roll each edge again just once to make the edges thick enough to crimp. Crimp crust with your floured fingers.
4. 4 Use a fork to "dock" dough's bottom surface, covering it with tiny holes to prevent dough from bubbling up as it bakes.
5. 5 Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool about 10 minutes. Do not turn off the oven.
6. 6 Place cream cheese, crème fraîche, sugar, egg yolk, salt, vanilla, and lemon zest in a mixing bowl. Mix together thoroughly. Carefully pour a thin layer of mixture evenly into pastry shell (you may not need all the cheese mixture).
7. 7 Transfer filled tart to the oven. Bake until cheese layer is set and crust is browned, about 20 minutes. Let tart cool completely to room temperature before adding berries.
8. 8 Arrange berries cut side down, pointy end out starting with the larger berries around the edges. You can lean strawberries up a bit as your work your way toward the center. Cut some berry halves in half again to fit into any gaps on cheese layer.
9. 9 Place apricot jam and 2 teaspoons water in a saucepan. Heat over low heat until thin enough to brush. Let cool slightly before brushing generously over all berries and crust. Transfer tart to a serving plate.

By John Mitzewich

Ingredients

• ✓ lemon zest
• cod
• milk
• thyme
• bay leaf
• cayenne pepper
• yukon gold potato
• garlic
• olive oil
• lemon
• black pepper
• creme fraiche

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking dish and set dish on a baking sheet.
2. 2 Rinse salt cod under cold water, transfer to a sealable container and cover with several inches of cold water. Soak cod in the refrigerator, changing the water every few hours, for 24 to 36 hours. Remove cod from water and cut into evenly-sized pieces.
3. 3 Stir cod, milk, thyme, bay leaves, and cayenne pepper together in a pot over medium-high heat. Cook until fish begins to flake; 7 to 15 minutes. Remove from heat and strain; reserve cooking liquid and transfer fish to a bowl.
4. 4 Place potatoes and garlic in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
5. 5 Mash cod, a few splashes reserved cooking liquid, and lemon zest together in a bowl. Pour in remaining reserved cooking liquid and potatoes; mash until desired consistency is reached. Stir in 1/2 of the olive oil, lemon juice, and black pepper until smooth. Add remaining olive oil and blend until smooth. Season with salt. Pour mixture into prepared baking dish. Spread creme fraiche over the top and score the top with a spoon to create a crisscross surface.
6. 6 Bake in the preheated oven until browned and bubbling, about 20 minutes

By John Mitzewich

Ingredients

• ✓ lemon zest
• tart cherry
• white sugar
• brandy
• cooking spray
• milk
• all-purpose flour
• egg
• vanilla extract
• salt
• allspice
• confectioners' sugar

Instructions

1. 1 Combine cherries, 1/3 cup white sugar, and brandy in a bowl; soak for 1 hour.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Coat a 9-inch pie plate with cooking spray.
3. 3 Transfer cherries to the prepared pie plate using a slotted spoon; pour brandy mixture into a blender. Add remaining 1/3 cup white sugar, milk, flour, eggs, vanilla extract, lemon zest, salt, and allspice to the blender; pulse until batter is smooth, then pour over cherries.
4. 4 Bake in the preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C); continue baking until golden and puffy, 45 to 50 minutes. Cool slightly; dust with confectioners' sugar.

By MONIQUEWS

Ingredients

• ✓ lemon zest
• heavy cream
• egg
• salt
• cayenne pepper
• nutmeg
• white bread
• havarti cheese
• ham
• butter
• champagne vinegar
• egg
• cayenne pepper

Instructions

1. 1 Combine heavy cream, 2 eggs, lemon zest, salt, 1 pinch cayenne pepper, and nutmeg in a bowl until batter is thin and runny. (Add 2 tablespoons more cream if needed.)
2. 2 Toast bread until lightly browned; place on a flat surface. Divide and place Havarti cheese onto toast; divide and place ham onto cheese. Bring 2 pieces toast together to make 2 sandwiches. Place 1 sandwich into batter. Flip several times to coat evenly; place on a plate. Repeat with second sandwich.
3. 3 Melt butter in a skillet over medium heat. Add sandwiches; cook until outside browned and cheese melted, about 4 minutes per side.
4. 4 Meanwhile, fill a large saucepan with 2 inches water; bring to a boil. Reduce heat to medium-low; add vinegar and keep water at a gentle simmer. Crack 1 egg into a small bowl, then gently slip it into the simmering water, holding the bowl just above the surface of the water. Repeat with remaining 1 egg. Cook until egg whites are firm and yolks are thickened but not hard, 2 1/2 to 3 minutes.
5. 5 Transfer sandwiches to plates; dust with 1 pinch cayenne pepper. Transfer eggs to a kitchen towel with a slotted spoon to remove excess water; place onto each sandwich. Dust with 1 pinch cayenne pepper.

By John Mitzewich

Ingredients

• ✓ lemon zest
• all-purpose flour
• milk
• water
• egg
• butter
• salt
• confectioners' sugar
• cream cheese
• lemon juice
• vanilla extract
• heavy cream
• strawberry

Instructions

1. 1 Gather all ingredients.
2. 2 To make the crepe batter: Place flour, milk, water, eggs, melted butter, and salt into a blender. Blend until smooth and set aside.
3. 3 To make the filling: Beat confectioners' sugar, cream cheese, lemon juice, lemon zest, and vanilla with an electric mixer in a large bowl until smooth.
4. 4 Gently fold in whipped cream.
5. 5 Heat a lightly oiled griddle or nonstick skillet over medium heat. Pour or scoop batter onto the griddle, using approximately 2 tablespoons for each crepe.
6. 6 Tip and rotate the pan to spread batter as thinly as possible.
7. 7 Flip when batter is set and edges begin to brown. Continue cooking until bottom begins to brown. Stack finished crepes on a plate; cover with a damp towel.
8. 8 Fill each crepe with 1/4 cup sliced strawberries and 1/3 cup cream cheese filling.
9. 9 Roll up and top with a dollop of cream cheese filling and more sliced strawberries.

By meliss

Ingredients

• ✓ lemon zest
• butter
• pear
• egg
• white sugar
• heavy cream
• all-purpose flour
• kirsch
• vanilla extract
• cardamom
• salt
• confectioners' sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Butter a 10 1/2-inch round baking dish or pie plate. Fan pear slices out in a single layer in the bottom.
3. 3 Beat eggs and sugar together using an electric mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes. Mix in heavy cream, flour, kirsch, lemon zest, vanilla extract, cardamom, and salt on low speed until batter is smooth. Set batter aside to rest, about 15 minutes.
4. 4 Pour batter over the pears in the baking dish.
5. 5 Bake in the preheated oven until set and golden brown, 40 to 45 minutes. Let cool briefly, about 15 minutes. Serve warm, sprinkled with confectioners' sugar.

By Rita Spangler

Ingredients

• ✓ lemon zest
• chicken breast
• white wine
• lemon
• shallot
• olive oil
• garlic
• lemon
• red wine vinegar
• olive oil
• salt
• black pepper
• arugula
• cherry tomato

Instructions

1. 1 Marinate the chicken: Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to a thickness of 1/4 inch. Whisk wine, lemon juice, shallot, olive oil, and garlic together in a shallow bowl. Add chicken breasts to the bowl and marinate for 15 minutes.
2. 2 Meanwhile, make the salad: Whisk lemon juice, vinegar, olive oil, lemon zest, and 1/4 teaspoon each salt and pepper together in a large bowl. Add arugula and tomatoes; toss to combine.
3. 3 Cook the chicken: Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
4. 4 Remove chicken from marinade; discard remaining marinade. Season chicken with remaining 1/4 teaspoon each salt and pepper.
5. 5 Cook chicken on the preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.

By Megan