The outermost layer of the lemon’s skin is known as the zest. Lemon zest can be added to marinades, dressings, cakes, cookies, and soups, or be used as a garnish for cocktails, desserts and savory dishes. Zesting a lemon is easy.
First, Wash the lemon thoroughly. Using a zester or a grater, hold the lemon in one hand and use the tool to gently scrape the skin of the lemon. Make sure to only remove the outermost layer of the skin, as the white pith underneath is bitter.
As you zest, rotate the lemon to ensure you are only removing the zest and not the bitter white pith.
Once you have removed the desired amount of zest, use it immediately or store it in an airtight container in the refrigerator. Lemon rinds can be stored in the freezer for several months and zested as needed. You can also use a peeler to peel the lemon skin in long strips, then finely chop them.
Some dishes and condiments that require lemon zest to add a citrusy burst of flavor include:
Lemon chicken, Lemon risotto, Lemon pasta
Lemon Bars, Lemon Meringue Pie, Lemon cake Lemon sorbet
Lemon herb marinade, Lemon and herb butter, Lemon curd
