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Cold Green Bean Salad with Lemon Vinaigrette
Salad American

Cold Green Bean Salad with Lemon Vinaigrette

4.5

Prep
15 min
Cook
3 min
Total
18 min

Instructions

  1. 1 Make an ice bath by filling a large bowl with ice water, and set aside.
  2. 2 Bring a large pot of salted water to a boil, add green beans, and blanch until just tender-crisp, 3 to 4 minutes (do not overcook). Drain green beans, and immediately add to ice bath to stop cooking; set aside.
  3. 3 Whisk olive oil, lemon juice, Dijon, lemon zest, salt, pepper, and a pinch of sugar together in a small bowl.
  4. 4 Drain green beans well and pat dry with a paper towel to avoid diluting the dressing. Place into a bowl and drizzle with vinaigrette, tossing gently to coat.
  5. 5 Transfer tossed green beans to a serving dish. Garnish with goat cheese and almonds.

By lutzflcat

Egg Roll Bowl
Breakfast Asian

Egg Roll Bowl

4.6

Prep
10 min
Cook
20 min
Total
30 min

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

Healthier Grilled Salmon I
Dinner Asian

Healthier Grilled Salmon I

4.3

Prep
15 min
Cook
15 min
Total
60 min

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

Chinese Takeout Lemon Chicken
Dinner Asian

Chinese Takeout Lemon Chicken

3.5

Prep
15 min
Cook
30 min
Total
45 min

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

Brandy Simple Syrup
Drink

Brandy Simple Syrup

4.8

Prep
10 min
Cook
5 min
Total
15 min

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

Lemon Pepper Chicken Wings
Appetizer

Lemon Pepper Chicken Wings

4.7

Prep
10 min
Cook
35 min
Total
45 min

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

Tart Meyer Lemon Sorbet
Dessert

Tart Meyer Lemon Sorbet

4.5

Prep
10 min
Cook
1 min
Total
36 min

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

Creamy Kiwi Sandwich
Lunch

Creamy Kiwi Sandwich

4.0

Prep
20 min
Cook
Total
20 min

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

Lemon Curd

Lemon Curd

4.7

Prep
10 min
Cook
10 min
Total
260 min

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

Watermelon Salad with Grapes and Citrus
Lunch American

Watermelon Salad with Grapes and Citrus

4.9

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine watermelon and red grapes in a large bowl; toss in lemon zest and lime zest until evenly dispersed. Cover the bowl with plastic wrap; chill in the refrigerator, about 1 hour.

By Joeitalian

Maple-Peach Ice Cream Topping
Dessert

Maple-Peach Ice Cream Topping

3.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Cut each peach in half, remove pit, and cut each half into 6 slices.
  2. 2 Melt butter in a medium saucepan over medium-high heat until slightly browned, 2 to 4 minutes. Place peach slices into the butter, reduce heat to medium-low, and cook for 3 minutes, turning carefully. Add maple syrup, lemon zest, and nutmeg to the pot and cook for 2 to 3 more minutes.
  3. 3 Allow to cool slightly before serving.

By Bren

Pecan Rice Pudding
Dessert

Pecan Rice Pudding

3.3

Prep
15 min
Cook
30 min
Total
60 min

Instructions

  1. 1 In a medium saucepan over medium heat, bring rice and milk to a boil. Reduce heat, cover and simmer 25 minutes. Stir in maple syrup, lemon zest and pecans. Pour into serving dishes and chill until set.

By Sara

Blackberry-Lemon Pie
Dessert

Blackberry-Lemon Pie

3.5

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place bottom crust into a 9 inch pie pan. In a medium bowl, crumble remaining pie crust into a bowl with the brown sugar and 1 tablespoon lemon zest. Mix with hands until dough becomes pea-size crumbs. Set aside.
  3. 3 In a large bowl, combine blackberries, white sugar, flour and 1 tablespoon lemon zest. Fill bottom pie crust with blackberry mixture. Sprinkle crumb topping over mixture and dot with butter.
  4. 4 Bake pie in preheated oven for 45 minutes to 1 hour, or until crust is browned and berries are bubbling. Let stand before serving.

By Cyndi Cady

Honey Syrup
Pantry Greek

Honey Syrup

4.5

Prep
10 min
Cook
20 min
Total
30 min

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

Cold Asparagus with Prosciutto and Lemon
Dinner American

Cold Asparagus with Prosciutto and Lemon

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a rolling boil. Cook asparagus in boiling water until tender but still crisp, about 4 minutes. Quickly drain asparagus and plunge into a bowl of ice water to stop cooking and maintain the bright green color. Drain again and pat dry with paper towels.
  2. 2 Separate asparagus into 5 small bundles and wrap each one with a prosciutto slice. Sprinkle each bundle with lemon juice and zest.

By Lisa K

Rhubarb Sorbet
Dessert

Rhubarb Sorbet

Prep
25 min
Cook
10 min
Total
575 min

Instructions

  1. 1 Combine rhubarb, water, sugar, lemon zest, ginger, and a heavy pinch of salt in an uncovered, medium, heavy-based saucepan; bring to a boil.
  2. 2 Reduce heat, cover, and simmer, stirring occasionally, until rhubarb begins to disintegrate, 5 to 7 minutes. Remove from the heat and set aside to cool to room temperature, at least 30 minutes.
  3. 3 Pour cooled liquid into a blender and process until thoroughly pureed. Transfer to a container, cover, and place in the refrigerator to chill, at least 4 hours. Then transfer the chilled mixture to the freezer for 30 minutes.
  4. 4 Pour mixture into the blender and blend until color is consistent throughout, about 1 minute.
  5. 5 Pour mixture into an ice cream maker and churn according to manufacturer's instructions for sorbet, 10 to 15 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By Mac

Easy Creamy Lemon Chicken
Dinner

Easy Creamy Lemon Chicken

4.5

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Melt butter in a large skillet over medium-high heat. Cook chicken until lightly browned on both sides, 5 to 7 minutes. Place in a baking dish.
  3. 3 Stir lemon juice and zest into the leftover butter in the pan, and cook over medium-low heat, stirring, for 3 to 4 minutes. Stir in half-and-half slowly. Stir in 1/4 cup Parmesan cheese until sauce is smooth. Pour sauce over chicken.
  4. 4 Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/4 cup Parmesan cheese on top.

By Jess Staldine

Portuguese Coconut Cakes (Bolos de Coco)
Dessert European

Portuguese Coconut Cakes (Bolos de Coco)

4.0

Prep
10 min
Cook
15 min
Total
25 min

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

Sesame Lemon Crisps
Dessert

Sesame Lemon Crisps

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C) Grease cookie sheets. Set aside.
  2. 2 Spread sesame seeds in 9x9 inch baking pan. Toast in the oven for 10 to 15 minutes. Remove from oven and cool. Increase oven temperature to 375 degrees F (190 degrees C).
  3. 3 Melt butter and cool a bit. Stir in sugar, lemon rind, egg, sesame seeds, flour, and baking powder.
  4. 4 Drop by 1/2 teaspoonfuls onto cookie sheets, leaving about 2 inches between each cookie. Bake for 10 minutes or until golden brown. Cool for 1 to 2 minutes before removing from cookie sheets. Cool cookies on wire racks.

By Camellia

Lemon Raspberry Cookie Cups
Dessert

Lemon Raspberry Cookie Cups

4.6

Prep
35 min
Cook
15 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 36 mini muffin cups.
  2. 2 Combine sugar and 2 tablespoons plus 1 teaspoon lemon zest in a bowl. Rub sugar and lemon zest with your fingers until sugar is moist and fragrant. Add butter and beat with an electric mixer until creamy. Add egg and beat well. Mix in flour, baking soda, and salt until incorporated.
  3. 3 Fill each mini muffin cup 3/4 full of dough.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.
  5. 5 Use a spoon to flatten any cookie cups that have risen over the rim of the tins. Make a well in the center of the warm cookie cups with your finger or a small spoon. Chill cookie cups, still in the tins, for 30 to 60 minutes.
  6. 6 Meanwhile, beat cream cheese and butter together until smooth. Add lemon juice and zest. Beat in powdered sugar until frosting is fluffy.
  7. 7 Remove cold cookie cups from the tins. Spoon 1/2 teaspoon raspberry jam into each one. Pipe frosting on top of the jam to cover it completely. Add a dot of raspberry jam to the center for a pretty presentation, if desired.

By Sweet as Sugar Cookies

Zucchini-Lemon Sorbet
Dessert French

Zucchini-Lemon Sorbet

4.5

Prep
35 min
Cook
Total
95 min

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

Angel Whispers
Dessert

Angel Whispers

3.9

Prep
10 min
Cook
8 min
Total
30 min

Instructions

  1. 1 In a medium bowl, cream together butter and confectioners' sugar until light. Stir in the lemon peel, flour and salt. Cover bowl, and chill for about 1 hour.
  2. 2 Preheat oven to 400 degrees F (200 degrees C).
  3. 3 Flatten teaspoons of dough onto cookie sheets, and bake for 5 to 8 minutes, until light brown. Remove from baking sheets to cool on racks.
  4. 4 To make the filling, combine the beaten egg, sugar, lemon zest, lemon juice and butter in the top of a double boiler. Stir until thick. Sandwich cookies with 1 teaspoon of filling.

By Julie