Ever flipped through a recipe that calls for lemon zest (or any citrus fruit zest, for that matter), only to realize you're missing that one specific tool? Whoever convinced us we needed a citrus ...

Follow our guide to the best ways to zest a lemon and how to use lemon zest. Lemon zest is the secret to unlocking maximum ...

Peel of one lemon, finely grated; Juice of 1 lemon; 3 large crisp pie apples; 4 egg yolks; 3 Tbsp. sugar; Pinch cinnamon; Pinch salt; ¾ cup heavy cream, whipped until frothy and slightly thickened; ...

teaspoon (packed) finely grated lemon peel. 2. tablespoons chopped fresh Italian parsley. 2. teaspoons fresh lemon juice. Preparation. Step 1.

LEMON FILLING. 1/2 cup sugar. 2 generous tablespoons cornstarch. 1/2 cup water. 1 egg yolk. 1 tablespoon finely grated lemon peel (from 3 to 4 lemons) Lemon juice from 3 to 4 lemons ...

From limes, finely grate 4 teaspoons peel and squeeze 2/3 cup juice. In large bowl using a wire whisk, stir undiluted condensed milk, lime peel and lime juice until blended. 2.

teaspoon finely grated lemon peel. Lemon wedges. Preparation. Step 1. Sprinkle fillets with salt and ground peppercorns. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat.

Beat in 1 large egg and 1/2 teaspoon kosher salt, then beat in finely grated zest from 1 medium lemon and 2 tablespoons lemon juice. Turn the mixer to the lowest speed.

Set aside the grated peel; save the lemon for another use. 2. Heat 4 tablespoons of the butter in a 10-inch cast iron skillet or an ovenproof 10-inch saute pan until melted.