Recipes with lemon zest
1,512 recipes
Topfenkuchen
Traditional Austrian Topfenkuchen with a buttery pastry base and airy cottage cheese filling scented with lemon zest, topped with raisins and almonds. A classic European cheesecake baked into elegant squares.
Topfenkuchen
Traditional Austrian Topfenkuchen with a buttery pastry base and airy cottage cheese filling scented with lemon zest, topped with raisins and almonds. A classic European cheesecake baked into elegant squares.
Scampi
Butter-sauteed jumbo shrimp scampi with garlic, white wine, lemon zest, rosemary, and oregano. Two pounds of shrimp cooked in a bright, herby pan sauce.
Applesauce Meringue
Fluffy vanilla meringue tops a tangy lemon-spiked applesauce custard for a light, elegant dessert that's equally good hot or cold.
Annie Mae's Lemony Cheese Cake
Light, airy no-bake cheesecake made with blended cottage cheese, gelatin, and bright lemon, crowned with tangy lemon curd topping for a refreshing make-ahead dessert.
Annie Mae's Lemony Cheese Cake
Light, airy no-bake cheesecake made with blended cottage cheese, gelatin, and bright lemon, crowned with tangy lemon curd topping for a refreshing make-ahead dessert.
Cajun Lamb with Rice
Cajun-spiced lamb sirloin seared and roasted, served over tomato-pepper rice cooked in chicken broth. Cayenne, paprika, and garlic give this Southern-style lamb roast serious kick.
Moist Buttermilk Pear Pound Cake
Buttermilk pear pound cake built on reduced pear puree and nutty brown butter, with whipped egg whites folded in for a tender, moist crumb. A lighter spin on a classic tube cake.
Karithopita Spiced Walnut Cake
Karithopita, a Greek spiced walnut cake with cinnamon and cloves, soaked in a honey-citrus syrup with orange and lemon peel. Rich, aromatic, and drenched in sweetness.
Flourless Walnut Cake
Flourless walnut cake with ground walnuts, whipped egg whites, and lemon zest. Naturally gluten-free, dramatically tall, dusted with powdered sugar and cocoa.
Fruit Compote Pie- Glorious Liqueurs
Fruit compote pie with dried apricots, peaches and cranberries simmered in apricot liqueur, folded into a sour cream custard and finished with a buttery pecan crumb topping.
Osso Bucco
Osso bucco with veal knuckle braised in white wine and tomato paste with carrots, celery, garlic, and a lemon-herb flour dredge. Starts in a cold oven for hands-off cooking.
Spicy Thai Meatballs with Crispy Noodles
Peanut-packed Thai pork meatballs simmered in a spicy peanut butter sauce, served over shattering crispy cellophane noodles. Ready in 40 minutes with bold, crave-worthy flavor.
Light Shrimp Scampi
Quick shrimp sautéed in garlic oil with white wine, lemon, and fresh parsley over pasta. A lighter take on classic scampi using fish stock and cornstarch instead of heavy butter.
Lemon Dill Meatballs with Artichokes
Lemon dill turkey meatballs with artichokes: tender poached meatballs in a bright lemon-caper sauce with artichoke hearts. A Greek-leaning weeknight dinner that freezes beautifully.
Swedish Almond Cookies
Thin, crisp Swedish cookies brushed with egg white, dusted with cinnamon-clove sugar, and topped with a whole almond pressed into each one. Lemon zest brightens the buttery dough. Ready in 25 minutes, makes 2 dozen.
Traditional Austrian Topfenkuchen with a buttery pastry base and airy cottage cheese filling scented with lemon zest, topped with raisins and almonds. A classic European cheesecake baked into elegant squares.
Traditional Austrian Topfenkuchen with a buttery pastry base and airy cottage cheese filling scented with lemon zest, topped with raisins and almonds. A classic European cheesecake baked into elegant squares.
Butter-sauteed jumbo shrimp scampi with garlic, white wine, lemon zest, rosemary, and oregano. Two pounds of shrimp cooked in a bright, herby pan sauce.
Fluffy vanilla meringue tops a tangy lemon-spiked applesauce custard for a light, elegant dessert that's equally good hot or cold.
Light, airy no-bake cheesecake made with blended cottage cheese, gelatin, and bright lemon, crowned with tangy lemon curd topping for a refreshing make-ahead dessert.
Light, airy no-bake cheesecake made with blended cottage cheese, gelatin, and bright lemon, crowned with tangy lemon curd topping for a refreshing make-ahead dessert.
Cajun-spiced lamb sirloin seared and roasted, served over tomato-pepper rice cooked in chicken broth. Cayenne, paprika, and garlic give this Southern-style lamb roast serious kick.
Buttermilk pear pound cake built on reduced pear puree and nutty brown butter, with whipped egg whites folded in for a tender, moist crumb. A lighter spin on a classic tube cake.
Karithopita, a Greek spiced walnut cake with cinnamon and cloves, soaked in a honey-citrus syrup with orange and lemon peel. Rich, aromatic, and drenched in sweetness.
Flourless walnut cake with ground walnuts, whipped egg whites, and lemon zest. Naturally gluten-free, dramatically tall, dusted with powdered sugar and cocoa.
Fruit compote pie with dried apricots, peaches and cranberries simmered in apricot liqueur, folded into a sour cream custard and finished with a buttery pecan crumb topping.
Osso bucco with veal knuckle braised in white wine and tomato paste with carrots, celery, garlic, and a lemon-herb flour dredge. Starts in a cold oven for hands-off cooking.
Peanut-packed Thai pork meatballs simmered in a spicy peanut butter sauce, served over shattering crispy cellophane noodles. Ready in 40 minutes with bold, crave-worthy flavor.
Quick shrimp sautéed in garlic oil with white wine, lemon, and fresh parsley over pasta. A lighter take on classic scampi using fish stock and cornstarch instead of heavy butter.
Lemon dill turkey meatballs with artichokes: tender poached meatballs in a bright lemon-caper sauce with artichoke hearts. A Greek-leaning weeknight dinner that freezes beautifully.
Thin, crisp Swedish cookies brushed with egg white, dusted with cinnamon-clove sugar, and topped with a whole almond pressed into each one. Lemon zest brightens the buttery dough. Ready in 25 minutes, makes 2 dozen.
