The pine nut-lemon zest cookies from Lucullus Bakery were originally published in the Toronto Star in 2014. This lightly ...

For a unique, sweet variation on classic sourdough bread, this recipe infuses the loaf with summery blueberries and lemon and ...

Zest references the outermost peel of the lemon – so not the fleshy white interior that can sometimes taste bitter – and it ...

Need a treat that will lift up your spirit? Don’t worry, we have something special for you. These Tangy Lemon Sugar Cookies ...

Never zest down into the white, spongy pith that lies right below the rind. The pith is bitter and will spoil the flavor of your recipe. Once you have your lemon zest, you can use it right away ...

Remove from heat, stir in lemon juice and season to taste with salt and pepper. Top with lemon zest and serve. Recipe from Clean Start by Terry Walters/Sterling Epicure, 2011.

crème fraîche and plenty of fresh lemon zest make these cupcakes incredibly moist and fluffy. Find this recipe and others in Food & Wine's lemon cake guide.

Put the lemon zest and juice, sugar and butter into a heatproof bowl. Sit the bowl over a saucepan of gently simmering water, making sure the water is not touching the bottom of the bowl.