91.   Mix in lemon zest and chives.

92.   Mix the eggs, lemon zest and lemon juice in a separate bowl and whisk until smooth and well-blended.

93.   One of my cooks once made it with a little bit of grated lemon zest tucked into the middle.

94.   One fine cookie recipe she recalls calls for dried lemon zest, an item stocked by supermarkets that sell a good variety of spices and dried herbs.

95.   Pile liver paste on the bread, and garnish with a little parsley and grated lemon zest if desired.

96.   Pour in butter and lemon zest, and fold together.

97.   Pour sauce over chicken, and sprinkle with lemon zest and additional ground pepper.

98.   Reheat the oil, and add the lemon zest, oregano and onions, scraping up browned bits from the bottom of the pan.

99.   Remove from heat, add lemon thyme or thyme and lemon zest and bay leaves, and set aside to cool to room temperature.

100.   Remove from heat, and add the creme de cassis, Chambord, lemon zest, orange zest, cinnamon, cloves and peppercorns.