Ingredient

Lemon zest Recipes

17 recipes with lemon zest for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

17 recipes

Whipped Feta with Hot Honey and Pistachio with feta cheese, Greek yogurt and honey — Greece recipe

🇬🇷GreeceMedium

Sauces and Dips

Whipped Feta with Hot Honey and Pistachio

Whipped feta with hot honey and pistachio is a creamy salty-sweet mezze dip — block feta blended with Greek yogurt, lemon zest, and olive oil into a fluffy spread, then drizzled with chili-infused honey and topped with toasted pistachios. The contrast is the whole point: salty fermented sheep's milk against sweet floral honey with a slow chili burn, and crunchy pistachio against the silky base. It takes about 15 minutes of hands-on work in a food processor (plus 15 minutes for the honey to infuse and 30 minutes for the cheese to come to room temperature) and serves six on a mezze board with warm pita, crackers, or sliced pear. The hot honey is easy to make at home if you cannot find it in shops.

15 min230 kcal6 serves

🌿Vegetarian⚡Quick🌾Gluten-free

Pickle Dip (Creamy Dill Pickle Dip with Cream Cheese and Greek Yogurt) with cream cheese, Greek yogurt and dill pickles — USA recipe

🇺🇸USAAdvanced

Sauces and Dips

Pickle Dip (Creamy Dill Pickle Dip with Cream Cheese and Greek Yogurt)

Pickle dip is a creamy American party appetizer built on softened cream cheese, Greek yogurt, finely chopped refrigerator dill pickles, and fresh dill. The brine from the pickles cuts the richness of the cream cheese, the yogurt adds tang and lightness, and a cold rest in the fridge lets the flavours integrate into one smooth dip rather than separate notes. Serves eight from a single bowl with kettle chips, rye toasts, or vegetable sticks. The technique is simple, but two details matter: dice the pickles small (3 to 4 mm), and bring the cream cheese fully to room temperature before mixing.

75 min120 kcal8 serves

🌿Vegetarian🌾Gluten-free

Italian Cornetto (Sweet Laminated Breakfast Pastry) with unsalted butter, eggs and lemon zest — Italy recipe

🇮🇹ItalyMedium

Breakfast and Brunch

Italian Cornetto (Sweet Laminated Breakfast Pastry)

Cornetto (literally 'little horn') is the Italian breakfast pastry that people outside Italy take for a croissant: same crescent, different dough. It is enriched with eggs, carries roughly three times the sugar, and is scented with lemon or orange zest, so it bakes up softer and sweeter, closer to brioche than to the papery French version. It descends from the Austrian kipferl, which reached Italy through Venice in the late 17th century and picked up the eggs and citrus on the way. Straight out of the oven it is brushed with sugar syrup, the sciroppo lucido that gives the glossy top. In northern Italy the same pastry is called brioche; nobody there calls it a croissant. Count on two days: the dough is mixed in the evening and spends the night in the fridge, and in the morning the shaped cornetti still need three hours of proofing before the oven.

60 min320 kcal10 serves

🌿Vegetarian

Crostata di Marmellata (Italian Jam Tart with Buttery Pasta Frolla Crust) with unsalted butter, eggs and apricot jam — Italy recipe

🇮🇹ItalyAdvanced

Breakfast and Brunch

Crostata di Marmellata (Italian Jam Tart with Buttery Pasta Frolla Crust)

Crostata di marmellata is an Italian open jam tart: a shortcrust base called pasta frolla, filled with a thick layer of fruit jam and finished with a woven lattice on top. The dough is more crumbly and cookie-like than a French pâte sucrée, thanks to a higher ratio of butter and sugar worked in cold. Apricot is the most common filling, though cherry, fig, or wild berry jam work just as well. It's eaten at room temperature — for breakfast with coffee, as an afternoon snack, or as a simple dessert — and tastes better on the second day, once the crust has settled and the jam has soaked slightly into the base.

90 min350 kcal8 serves

🌿Vegetarian

Butterplätzchen (German Cut-Out Christmas Cookies) with flour, butter and egg yolk — Germany recipe

🇩🇪GermanyAdvanced

Flour and Confectionery Products

Butterplätzchen (German Cut-Out Christmas Cookies)

Butterplätzchen, also called Ausstechplätzchen or simply Buttergebäck, are Germany's classic Christmas cut-out cookies: a butter shortcrust dough rolled thin, stamped into stars, bells and trees, and finished with icing, sprinkles or a golden egg-yolk glaze. The dough follows the country's standard Mürbeteig ratio of three parts flour to two parts butter to one part sugar, bound with a single egg yolk and flavored with vanilla and lemon zest. Cold butter is what makes that ratio work: it stays in small, distinct pieces through mixing and rolling instead of melting into the flour, so the baked cookie turns out short and sandy instead of greasy or tough. The dough needs about an hour in the fridge before it rolls cleanly, and the cut shapes get another ten minutes chilled on the tray so their points and curves stay sharp once they hit the oven. This is the cookie German children help stamp out every Advent, and the one that fills half of every Bunter Teller, the mixed Christmas cookie plate. Makes about 45 cookies, five to a serving.

65 min400 kcal9 serves

🌿Vegetarian

Ingredients

Goes well with

Other ingredients that appear most often alongside lemon zest across the archive. Pick one to drill deeper.

lemon garlic eggs chicken lemon juice parsley Greek yogurt unsalted butter breadcrumbs raisins zucchini parmesan