Recipes with lemon zest

Old-fashioned lemonade made from a homemade lemon syrup with fresh juice, sugar, and lemon zest. The syrup keeps in the fridge for up to three weeks so you can mix a glass of fresh lemonade anytime.

Moist zucchini bread with warm cinnamon, nutmeg, and toasted walnuts. Bright lemon zest lifts the flavor. Quick-mix recipe that tastes better the next day.

Parmesan-crusted lemon chicken: pounded chicken breasts marinated in lemon juice, coated in parmesan-lemon zest breadcrumbs, and pan-fried golden in butter. An Italian-American weeknight winner.

Sesame-almond cookies made with olive oil and white wine, scented with lemon zest, orange zest, and cinnamon. Crisp, not-too-sweet Italian-style biscuits.

Sesame-almond cookies made with olive oil and white wine, scented with lemon zest, orange zest, and cinnamon. Crisp, not-too-sweet Italian-style biscuits.

Fresh lemonade with a twist: lemon zest steeped right into the sugar syrup, so every glass tastes brighter and more intensely lemony. Fresh-squeezed, easy to make, and ready over ice in minutes.

Buttery lemon drop cookies glazed with fresh citrus. Tender melt-in-your-mouth texture from egg yolk dough, rolled in sugar and baked until barely golden.

Vienna crescents are flaky yeast-leavened butter cookies filled with sweet pecan meringue and shaped into delicate crescents. A traditional Christmas cookie from Austrian and Hungarian baking.

Santa Claus cookies are soft drop cookies with bright lemon zest, baked then frosted and decorated into jolly Santa faces. A Christmas cookie tray classic for kids.

Sunshine cake is a tall, lemon-kissed cousin of angel food and sponge cake, leavened entirely by whipped egg whites and yolks with bright lemon zest and juice.

Italian blueberry gelato made with a real egg yolk custard, pureed fresh blueberries, lemon zest, and whipped cream folded in before churning.

Hint of ginger marinade combines soy sauce, dry sherry, fresh ginger, garlic, and lemon zest for poultry, pork, and fish. A fast Asian-leaning marinade ready in 5 minutes, no cooking required.

An elegant French toast with a touch of lemon, for a company brunch.

Orange lemon frosting made with real citrus zest, fresh juice, butter, and egg whites beaten into powdered sugar. A bright, tangy buttercream for cakes and cupcakes.

Lemon tea bread soaked with a tart powdered sugar glaze. Fresh lemon juice and zest in the loaf, more in the glaze. Bright, double-lemon, afternoon tea ready.

Southwestern-style lemon poppy seed bundt cake made with buttermilk and glazed while warm for a moist, tangy crumb. A citrus-forward dessert finished with a lemon-soaked top.