#lemonzest

With these Gooey Butter Lemon Cookies, you can indulge in the irresistible combination of gooey, lemony, and sweet. They're simple to make and full of zesty flavor.

Ingredients: 1 box lemon cake mix. 1/2 cup 1 stick unsalted butter, softened. 1 egg. 1 teaspoon lemon zest. 1 tablespoon lemon juice. 1/2 teaspoon vanilla extract. 1/2 cup powdered sugar.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and add it to a large bowl. Then add the egg, lemon zest, lemon juice, and vanilla extract. Mix until everything is well mixed and a dough forms. Put the sugar powder in a bowl that is not too deep. Take tablespoon-sized chunks of cookie dough and roll them into balls. Cover each dough ball with powdered sugar by rolling it in it. Spread the dough balls out on the baking sheet that has been prepared, leaving some space between them so that they can spread. After the oven is hot, bake for 10 to 12 minutes, or until the edges are set but the middle is still a little soft. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. You can add more powdered sugar to the cookies after they are completely cool if you want to. Enjoy these gooey, lemony cookies that are just the right amount of sweet and sour.

Prep Time: 15 minutes

Cook Time: 10 minutes

With white beans providing a creamy base and fresh lemon juice adding a zesty kick, this White Bean Lemon Hummus is a delightful take on classic hummus. It's the ideal snack or appetizer for any situation.

Ingredients: 1 can 15 ounces white beans, drained and rinsed. 2 cloves garlic, minced. 1/4 cup fresh lemon juice about 2 lemons. 1/4 cup tahini. 2 tablespoons extra-virgin olive oil. 1/2 teaspoon ground cumin. 1/2 teaspoon salt, or to taste. 1/4 teaspoon paprika. 2 tablespoons water, or more as needed. Fresh parsley, for garnish. Extra olive oil, for drizzling.

Instructions: In a food processor, combine the white beans, minced garlic, lemon juice, tahini, extra-virgin olive oil, ground cumin, salt, and paprika. Process the mixture until it becomes smooth and creamy, scraping down the sides of the bowl as needed. If the hummus is too thick, add water a tablespoon at a time until you reach your desired consistency. Taste and adjust the seasoning by adding more salt or lemon juice if needed. Transfer the white bean lemon hummus to a serving bowl. Garnish with fresh parsley and drizzle with extra olive oil. Serve with pita bread, vegetable sticks, or crackers for dipping. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Zucchini noodles are tossed in a zesty lemon and Parmesan dressing to make this salad light and tasty. This salad is a quick and healthy way to eat.

Ingredients: 3 medium zucchinis, spiralized into noodles. 1/4 cup grated Parmesan cheese. 2 tablespoons olive oil. 1 lemon, zest and juice. 2 cloves garlic, minced. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: In a large bowl, combine the zucchini noodles, grated Parmesan cheese, olive oil, lemon zest, and minced garlic. Toss everything together until the zucchini noodles are well coated with the mixture. Squeeze the lemon juice over the noodles and toss again to combine. Season with salt and pepper to taste. Let the salad sit for a few minutes to marinate and absorb the flavors. Garnish with fresh basil leaves before serving. Enjoy your refreshing Lemon Parmesan Zucchini Noodles salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

This recipe for Angel Hair with Seared Shrimp and Greens makes a quick and filling meal with angel hair pasta, shrimp that is cooked just right, and healthy greens. The lemon zest makes the dish brighter, and the garlic gives it a savory taste. It's great for busy weeknights when you want something tasty but not hard to make.

Ingredients: 8 oz angel hair pasta. 1 lb large shrimp, peeled and deveined. 2 cups fresh greens spinach, kale, or arugula. 2 cloves garlic, minced. 1 lemon, zest and juice. 2 tbsp olive oil. Salt and pepper to taste. Red pepper flakes optional. Grated Parmesan cheese for serving.

Instructions: Cook angel hair pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium-high heat. Add minced garlic and cook until fragrant, about 1 minute. Add shrimp to the skillet in a single layer. Season with salt, pepper, and red pepper flakes if desired. Cook for 2-3 minutes per side until shrimp are pink and seared. Remove shrimp from skillet and set aside. In the same skillet, add the greens and cook until wilted, about 2 minutes. Return the cooked pasta and seared shrimp to the skillet. Add lemon zest and juice, toss everything together until heated through. Serve hot, garnished with grated Parmesan cheese. Enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

Roasted Brussels sprouts with lemon zest and juice, topped with salty Parmigiano-Reggiano cheese, make for a delicious meal. It's easy to make this side dish that is keto-friendly, and it tastes great.

Ingredients: 1 lb Brussels sprouts, trimmed and halved. 2 tablespoons olive oil. 1 lemon, zest and juice. 1/4 cup grated Parmigiano-Reggiano cheese. Salt and pepper, to taste.

Instructions: Turn on the oven and heat it up to 400F 200C. For a tasty salad, mix the Brussels sprouts with lemon zest, lemon juice, salt, and pepper in a large bowl. Place the Brussels sprouts on a baking sheet so that they are all in one layer. Put the Brussels sprouts in an oven that has already been heated up. Roast them for 20 to 25 minutes, stirring them once, until they are soft and caramelized. Take the Brussels sprouts out of the oven and sprinkle them with grated Parmigiano-Reggiano cheese. Serve right away, and if you want, top with more lemon zest.

Prep Time: 10 minutes

Cook Time: 25 minutes