1.   The recipe calls for a tablespoon of lemon zest.

2.   Always grate the lemon zest before you juice the lemon.

3.   At Babbo, saffron is infused with a little lemon zest into a straightforward panna cotta.

4.   At medium speed, beat in egg yolks, lemon zest and juice and vanilla.

5.   Beat in the egg yolk, vanilla and lemon zest, beating until smooth, scraping down the sides of the bowl with a spatula as necessary.

6.   Both versions use a gremolata, a refreshing mixture of chopped parsley, chopped garlic and finely grated lemon zest.

7.   A fluffy base of butter, eggs, lemon zest, rum and sugar is folded together with all-purpose flour and cake flour and whipped egg whites.

8.   Add juice and lemon zest and whisk to break up any lumps.

9.   Add lemon zest, cinnamon and cloves.

10.   Add lemon zest, lemon juice, mint and pepper.