71.   Garnish top of the blueberries with lemon zest, if desired.

72.   Garnish with the lemon zest and parsley.

73.   Gently twist a strip of lemon zest to release oil in skin.

74.   Grated lemon zest can be used as a substitute for salt in many dishes.

75.   If you wish to prepare it in a mold, either increase the gelatin or substitute lemon zest for the juice.

76.   In a large punch bowl, gently stir together the sugar, lemon juice, orange juice, Cognac, Cointreau, Champagne and lemon zest.

77.   In a medium bowl, season the crab with salt, pepper, lemon zest and one-third cup of the basil vinaigrette.

78.   In a food processor, combine lemon zest and juice, garlic, rosemary and olive oil.

79.   In a nonreactive bowl, combine the water, lemon juice, sugar, lemon zest and vodka.

80.   If you have some on hand, stir chopped parsley into the simmering sauce and sprinkle the finished pasta with lemon zest.