81.   In a large bowl, combine the apples, walnuts, celery, green onions, raisins and lemon zest.

82.   In another bowl, combine the flour, baking powder, lemon zest and salt.

83.   In another bowl, beat the egg yolks with the sugar until pale yellow and creamy, and then stir in the lemon zest and almond extract.

84.   In a small bowl, combine olives, parsley, lemon zest, tomatoes, olive oil, and salt and pepper to taste.

85.   In mixing bowl, combine lemon zest, lemon segments, salad greens, remaining shallots, calamari and lemon vinaigrette.

86.   It is easy to prepare and has a wonderful vanilla taste, while the lemon zest adds a subtle complexity.

87.   Ladle into soup bowls and top with cheese curls, pine nuts and lemon zest.

88.   Just pull it across the lemon in one long slide and you have lemon zest.

89.   Make a well in center and add lemon zest, juice, cup cold water, and olive oil.

90.   Make the gremolata by combining the remaining garlic with the lemon zest and parsley.