lemon zest


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Noun1.lemon zest - tiny bits of lemon peel
lemon peel, lemon rind - the rind of a lemon
References in periodicals archive ?
Stir the creme fraiche, dill, capers and lemon zest through the lentils.
INGREDIENTS (Serves 4) 400g '00' grade pasta flour, plus extra for dusting; 1/2tsp fine salt; 2tsp very finely ground black pepper; 2 egg yolks; 3 medium eggs, lightly beaten; 230ml extra virgin olive oil; 8 large (or 16 medium) fresh sage leaves; 1/2tsp grated lemon zest, to serve For the filling: 750g ricotta cheese; grated zest of 2 unwaxed lemons; 250g cooked king prawns, peeled and finely chopped; 3tbsp chopped fresh chives; 2 medium eggs, lightly beaten; salt METHOD: 1.
In another bowl, combine the eggs, sugar, butter, vanilla extract and lemon zest, then add to the dry mixture and mix until smooth.
2 Cream together the butter, sugar, cardamom seeds, lemon zest and vanilla extract until pale and fluffy.
To make the lemon fudge, combine the lemon zest and juice and condensed milk.
INGREDIENTS 150g ground almonds 50g buckwheat four 1/2 tsp baking powder 1tsp bicarbonate of soda 1/4 tsp Himalayan pink salt 2 eggs 1tsp vanilla extract 80g (about 1 large) roughly chopped peach 150ml agave syrup 60ml sunfower oil 2tsp fennel seeds (optional) Zest of 1 lemon 21/2 small peaches, sliced in half and stoned For the icing: 150g goats' milk or dairy-free yoghurt 2 tbsp agave syrup Juice of 1/4 lemon 1tbsp coconut oil, melted For the garnish: peach, sliced Lemon zest METHOD 1.
INGREDIENTS 150g ground almonds 50g buckwheat four 11/2 tsp baking powder 1tsp bicarbonate of soda 1/4 tsp Himalayan pink salt 2 eggs 1tsp vanilla extract 80g (about 1 large) roughly chopped peach 150ml agave syrup 60ml sunfower oil 2tsp fennel seeds (optional) Zest of 1 lemon 21/2 small peaches, sliced in half and stoned For the icing: 150g goats' milk or dairy-free yoghurt 2 tbsp agave syrup Juice of 1/4 lemon 1tbsp coconut oil, melted For the garnish: 1 peach, sliced Lemon zest METHOD 1.
Fold through the milk, poppy seeds, lemon zest and juice.
There is an initial sweet taste mingled with some lemon zest followed by a powerful explosion of citrus fruit bitterness in the mouth, this lasts around 30 seconds before an eye-watering bitter fruit flavour swarms the tastebuds.
Mix them into the mashed potato with the lemon zest and parsley.
Add the asparagus, herbs and lemon zest, and continue to cook gently, and stir for 10 minutes.
2 Gently stir in the yoghurt, lemon curd, lemon zest and crushed and whole raspberries.