Recipes with lemon zest
1,512 recipes
Open-Faced Strawberry Sandwiches
Open-faced strawberry cream cheese sandwiches with lemon zest and chopped nuts. A fresh, no-cook spread for tea sandwiches, crackers, or light snacking.
Easy Lemon Chiffon Pie
Lemon chiffon pie made with a silky cooked-yolk lemon curd folded with whipped egg whites and whipped topping. A bright, cloud-light dessert that sets up in the fridge thanks to a touch of gelatin.
Chocolate Slice
A European-style layered chocolate cake with rum-laced frosting, warm cinnamon, and a hint of lemon zest. Two thin cake strips sandwiched with rich chocolate buttercream.
Bob's Mother's Lemon Pie
Old-fashioned lemon custard pie made on the stovetop with a double boiler. Rich egg yolk filling with fresh lemon juice and zest, poured into a baked shell. Simple, tangy, and no meringue fuss.
Maple-Pepper Roasted Pork Loin
Maple-pepper roasted pork loin marinates overnight in lemon, maple syrup, shallots, garlic, thyme, and black pepper, then roasts with a sweet-peppery glaze. A Canadian-inspired roast for a crowd.
Tomato Chutney Chicken
Chicken breasts braised in a sweet and spicy homemade tomato chutney with apples, golden raisins, cinnamon, and lemon. A one-pan dinner bursting with flavor in just 30 minutes.
MacKerel with Rhubarb
Baked mackerel fillets stuffed with rhubarb and breadcrumbs, served with a tart rhubarb puree sauce. A classic British fish pairing with sharp, fruity contrast.
Tangy Ginger Dressing
Homemade ginger salad dressing blended with fresh ginger, lemon zest, tomato paste, and white vinegar. A bold, Japanese steakhouse-style dressing made in your blender in 2 minutes.
Festive Fruitcake with Sweet Apricot Glaze
Festive holiday fruitcake loaded with pecans, candied pineapple, dates, golden raisins, and candied citrus peel. Laced with orange liqueur and aged up to three weeks.
Chinese Popcorn
Chinese popcorn shrimp with a cornstarch crust, tossed in sweet-and-pungent sauce with ginger, garlic, red pepper, and citrus zest. Crackling-crisp bite-sized shrimp.
Asparagus Vichyssoise
Asparagus vichyssoise made in the microwave with fresh asparagus, potatoes, and skim milk. This light, low-fat cold soup is blended silky-smooth and chilled overnight for a refreshing make-ahead starter.
Carrageen Pudding with Rhubarb & Rosehip Jelly
Traditional Scottish carrageen pudding set in a ring mould with lemon milk and egg, served with rhubarb compote and a scarlet rosehip or redcurrant sauce.
Diner Crumb Top Apple Pie
Diner-style crumb top apple pie with six apples, brown sugar, cinnamon, nutmeg, lemon zest, and a buttery streusel topping baked golden. Serve warm with cheddar or ice cream.
Asparagus Lasagne
Asparagus lasagne with a lemon-nutmeg white sauce, ricotta, Swiss cheese, and Canadian bacon. A spring twist on classic lasagna with make-ahead steps for easy entertaining.
Red Curry Beef
Thai red curry beef with coconut milk, fish sauce, baby corn, and green peas, garnished with sweet basil. A quick, aromatic curry served over jasmine rice.
Low Fat Zucchini Bread
Low Fat Zucchini Bread: a guilt-free spice loaf made with fat-free sour cream, egg whites, and bright lemon zest. Tender crumb, classic cinnamon flavor, no oil or butter required.
Open-faced strawberry cream cheese sandwiches with lemon zest and chopped nuts. A fresh, no-cook spread for tea sandwiches, crackers, or light snacking.
Lemon chiffon pie made with a silky cooked-yolk lemon curd folded with whipped egg whites and whipped topping. A bright, cloud-light dessert that sets up in the fridge thanks to a touch of gelatin.
A European-style layered chocolate cake with rum-laced frosting, warm cinnamon, and a hint of lemon zest. Two thin cake strips sandwiched with rich chocolate buttercream.
Old-fashioned lemon custard pie made on the stovetop with a double boiler. Rich egg yolk filling with fresh lemon juice and zest, poured into a baked shell. Simple, tangy, and no meringue fuss.
Maple-pepper roasted pork loin marinates overnight in lemon, maple syrup, shallots, garlic, thyme, and black pepper, then roasts with a sweet-peppery glaze. A Canadian-inspired roast for a crowd.
Chicken breasts braised in a sweet and spicy homemade tomato chutney with apples, golden raisins, cinnamon, and lemon. A one-pan dinner bursting with flavor in just 30 minutes.
Baked mackerel fillets stuffed with rhubarb and breadcrumbs, served with a tart rhubarb puree sauce. A classic British fish pairing with sharp, fruity contrast.
Homemade ginger salad dressing blended with fresh ginger, lemon zest, tomato paste, and white vinegar. A bold, Japanese steakhouse-style dressing made in your blender in 2 minutes.
Festive holiday fruitcake loaded with pecans, candied pineapple, dates, golden raisins, and candied citrus peel. Laced with orange liqueur and aged up to three weeks.
Chinese popcorn shrimp with a cornstarch crust, tossed in sweet-and-pungent sauce with ginger, garlic, red pepper, and citrus zest. Crackling-crisp bite-sized shrimp.
Asparagus vichyssoise made in the microwave with fresh asparagus, potatoes, and skim milk. This light, low-fat cold soup is blended silky-smooth and chilled overnight for a refreshing make-ahead starter.
Traditional Scottish carrageen pudding set in a ring mould with lemon milk and egg, served with rhubarb compote and a scarlet rosehip or redcurrant sauce.
Diner-style crumb top apple pie with six apples, brown sugar, cinnamon, nutmeg, lemon zest, and a buttery streusel topping baked golden. Serve warm with cheddar or ice cream.
Asparagus lasagne with a lemon-nutmeg white sauce, ricotta, Swiss cheese, and Canadian bacon. A spring twist on classic lasagna with make-ahead steps for easy entertaining.
Thai red curry beef with coconut milk, fish sauce, baby corn, and green peas, garnished with sweet basil. A quick, aromatic curry served over jasmine rice.
Low Fat Zucchini Bread: a guilt-free spice loaf made with fat-free sour cream, egg whites, and bright lemon zest. Tender crumb, classic cinnamon flavor, no oil or butter required.
