And if you’re only using the juice, think again, because lemon zest is equally delicious. Just a pinch of sunny grated lemon zest can brighten a plate and balance out rich flavors. Keep reading ...

If you want to enjoy bergamot lemons throughout the year, preserve them by thinly slicing (remove seeds but keep the peel) ...

Choose unwaxed lemons if you’re planning to use the zest, or give your waxed lemons a good scrub with a vegetable brush to remove the wax. Squeeze lemon juice onto free-range chicken before ...

Make candied zest from any citrus fruit (see tip) and use as a tangy decoration for your cakes and cheesecakes. Once the zest has been poached in the syrup, you can toss it in extra sugar and/or ...

Remove the zest from one lemon using a zester and set aside for garnish. Now, take the second lemon and finely grate the rind. Measure all the ingredients into a large bowl, then add the grated ...

A super easy and tasty way to use both is to make a tangy lemon and zucchini salad. Just thinly slice the zucchini, toss with fresh lemon juice, olive oil, salt, pepper, and a handful of chopped herbs ...

Use tongs or a spoon to remove the herb sprigs and discard. Add the orzo pasta and lemon zest to the broth. Cook the soup until pasta is fully cooked, about 7 minutes. Remove from heat. Pour in the ...