Lemon Zest

Lemon zest is the colorful outer layer of the lemon peel, known for its aromatic and flavorful oils. It is used year-round, as lemons are widely available in all seasons. Lemon zest is a key ingredient in various cuisines, particularly in Mediterranean, Middle Eastern, and European dishes. It adds a bright, citrusy note to both sweet and savory recipes, such as baked goods, marinades, and sauces. The zest is often used to enhance flavor without the additional acidity or moisture of lemon juice.

Lemon Zest Synonyms

Lemon peel
Citrus zest

Lemon Zest Substitutes

Different Forms/Types of Lemon Zest

Dried zest

Dehydrated lemon zest that can be stored for longer periods and used in recipes where moisture content needs to be controlled.

Fresh zest

The outermost layer of the lemon peel, grated or finely shredded, which contains the fruit's essential oils and provides a burst of citrus flavor.

Candied zest

Lemon zest that has been blanched and then simmered in a sugar syrup, resulting in a sweetened, chewy product used for desserts and garnishes.

How to Choose Lemon Zest

When selecting lemons for fresh zest, choose fruits that are heavy for their size, indicating juiciness, with a bright yellow color and a firm, smooth skin. Organic lemons are preferable for zesting to avoid pesticide residues. For dried or candied zest, look for products with a vibrant color, indicating freshness, and check for any signs of moisture or mold which can spoil the zest.

Cooking/Prep Tips for Lemon Zest

Lemon zest is the colorful outer layer of the lemon peel and is a vibrant ingredient that can add a burst of citrus flavor to a variety of dishes. When zesting a lemon, use a fine grater or zester and only grate the outermost layer; the white pith underneath is bitter and should be avoided. Since lemon zest is best used fresh, zest your lemons just before cooking to maximize the essential oils and flavor. For intermediate and expert home cooks, consider using organic lemons if you're using the zest to avoid any pesticide residues. Also, when using lemon zest in recipes, it's often beneficial to rub it with sugar or salt, depending on the dish, to release the oils and enhance the flavor profile.

Shelf Life of Lemon Zest

Fresh lemon zest should be used immediately for the best flavor, but it can be stored in an airtight container in the refrigerator for a few days. Dried zest should be kept in a cool, dark place in a tightly sealed container to prevent moisture from softening it. Candied zest can be stored in an airtight container at room temperature, away from direct sunlight. For all forms, avoid prolonged exposure to air and light to maintain the zest's potent flavor and aroma.

Recommended Brands for Lemon Zest

dried zest: Frontier Co-op

candied zest: Melissa's Produce

Cooking Techniques for Lemon Zest

Raw: Lemon zest can be used raw and added to dishes for a fresh, zesty kick. It's often sprinkled on top of salads, desserts, or incorporated into dressings and marinades.

Baked: Lemon zest is commonly used in baking, where it's mixed into doughs and batters to add a citrus note to cookies, cakes, and pastries. The heat helps to release the zest's oils and permeate the dish with flavor.

Infused: Infusing lemon zest into liquids like oils, syrups, or alcohol can impart a subtle lemon flavor. To infuse, add strips of zest to your liquid of choice and gently heat or let sit for an extended period.