In a large bowl, using an electric mixer set on medium speed, beat the butter until softened, about 30 seconds. Add the sugar, lemon zest, baking powder, and baking soda, and beat until combined. Add the eggs and beat until combined. Add the flour and beat until thoroughly combined.
Divide the dough in half. Using floured hands, shape each dough half into a log 8" long and 2" in diameter. Place the logs on an ungreased baking sheet a few inches apart from each other.
Bake for about 20 minutes, or until a knife inserted in the center comes out clean. Let cool on the baking sheet or a wire rack for 1 hour. Turn off the oven while the cookies cool.
Preheat oven to 325°F. Cut each roll crosswise into slices about ½" thick. Arrange the slices about 4" apart on the baking sheet.
Bake for 8 minutes, then flip the slices over and bake for 8 more minutes, or until the cookies are crisp and lightly browned. Let cool on a wire rack.
In a bowl, combine the sugar, flour, oil, and salt. Mix well. Add the lemon zest and juice and mix again. In another bowl, beat the egg yolks until blended. Gradually stir the hot milk into the egg yolks, then add the yolk mixture to the lemon mixture.
Beat the egg whites until stiff peaks form. Fold into the lemon mixture just until no white streaks remain. Pour into a medium baking dish Set the baking dish in a shallow baking pan and pour hot water into the pan to a depth of 1".
Preheat oven to 350°F. Grease and flour a 9" × 5" × 3" loaf pan.
In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Cut in the shortening with a pastry blender until the mixture resembles coarse crumbs. Add the bananas and eggs and stir with a fork just until blended. Stir in chocolate chips and nuts. Spread in the prepared pan.
Bake for 50 to 55 minutes, or until a knife comes out clean. Let cool in the pan on a rack for 10 minutes, then turn out onto the rack to cool completely. Sprinkle with confectioners’ sugar before serving.
Preheat oven to 300°F. Grease a 9" × 5" × 3" loaf pan.
In a bowl, stir the butter to soften. Gradually add the granulated sugar and cream together until light and fluffy. Add the lemon zest and juice and mix well. Then add the milk, and mix enough to break up the creamed mixture. Sift together the flour, salt, and baking powder into another bowl. Add to the creamed mixture, and mix until smooth. Add eggs one at a time, beating well after each addition. Beat an additional 1 minute at the end. Pour into the prepared pan.
Bake for 1 hour and 20 minutes, or until top springs back lightly to the touch. Let cool on a rack.
