It’s important to have an easy, make-ahead appetizer like this one in your repertoire. Guests adore it, but it’s not so rich that it will take away from the main course. Use a vegetable peeler to remove long strips from a washed lemon.
Lemon Cream Cupcakes
Slow-Cooker Burgundy Lamb Shanks
Lemon-Orange Walnut Bread
Savoury Rosemary “Squaffles”