lemon zest


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Noun1.lemon zest - tiny bits of lemon peel
lemon peel, lemon rind - the rind of a lemon
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References in periodicals archive ?
Tip into a bowl and mix with the coriander, lemon zest, finely chopped carrot and finely chopped tomato.
INGREDIENTS n2 eggs n250g caster sugar n350g plain flour n2tsp baking powder n1tbsp lemon zest n50g poppy seeds n150g butter n100g lemon juice n100g milk n Dried edible flowers, eg lavender, pansies, cornflowers, sweet peas FOR THE CITRUS & lavender.
Add beets, shallot, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper to glaze and toss to coat.
Frozen smoothie Serves 1 One and half Chiquita bananas 2 peaches 2 and a half cups water 1 lemon (zest + juice) 2tbsp of pistachio nuts Half a pomegranate Grate the lemon zest in a separate bowl.
Stir in the spices, lemon zest and flour, then tip in the candied lemon peel and stem ginger - you might need to get your hands into bring the mix together as a dough.
Top with lemon zest, parsley, breadcrumbs and cheese of choice.
LUXURY LEMON CAKE INGREDIENTS A little Trex, for greasing; 150g Self-raising flour; 1tsp baking powder; Pinch of salt; 125g caster sugar; 100g Trex, at room temperature; three eggs; 2 tbsp milk; 1/2 tsp vanilla extract; 2 tsp finely grated lemon zest For the filling: 75g Butter (at room temperature); 100g icing sugar; 1 tsp finely grated lemon zest; 3-4 tbsps lemon curd For the icing: 50g icing sugar; 2-3 tbsp lemon juice; finely grated lemon zest METHOD 1.
LUXURY LEMON CAKE INGREDIENTS A little Trex, for greasing; 150g Self-raising flour; 1tsp baking powder; Pinch of salt; 125g caster sugar; 100g Trex, at room temperature; 3 eggs; 2tbsp milk; 1/2tsp vanilla extract; 2tsp finely grated lemon zest For the filling: 75g Butter (at room temperature); 100g Icing sugar; 1tsp finely grated lemon zest; 3-4tbsps Lemon curd For the icing: 50g Icing sugar; 2-3tbsp lemon juice; Finely grated lemon zest METHOD 1.
Preheat the oven to 180degC/fan LUXURY LEMON CAKE INGREDIENTS A little Trex, for greasing; 150g Self-raising flour; 1tsp baking powder; Pinch of salt; 125g caster sugar; 100g Trex, at room temperature; 3 eggs; 2tbsp milk; 1/2tsp vanilla extract; 2tsp finely grated lemon zest For the filling: 75g Butter (at room temperature); 100g Icing sugar; 1tsp finely grated lemon zest; 3-4tbsps Lemon curd For the icing: 50g Icing sugar; 2-3tbsp lemon juice; Finely grated lemon zest Gas Mark 4.
Scatter over the lemon zest and coriander, then serve with the lemon wedges to squeeze over.
In a separate bowl, whisk together sugar, oil, eggs and lemon zest, and juice.
Put the tomatoes, lemon zest, lemon juice, capers, three-quarters of the parsley and three-quarters of the basil in the bread bowl, and gently toss everything together to combine.