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Lemon Zest
Intensely citrusy and aromatic, floral and slightly bitter compared to the juice's straightforward tartness.
Lens analyzedLemon zest is the thin, brightly colored outer layer of a lemon's peel, grated or peeled away from the bitter white pith underneath. It carries concentrated lemon oil, so a small amount adds citrus aroma and flavor without the tartness or liquid that lemon juice brings. Recipes call for it in baking, dressings, and finishing garnishes where a burst of citrus scent matters more than acidity.
Where it comes from
Cooks have scraped citrus peel for its oils for centuries wherever lemons grow, from Mediterranean kitchens to the candied peels used in old European baking. The fine grater or zester used today makes it easy to pull just the colored layer without the bitter pith, a technique that spread widely once microplane-style graters became common kitchen tools.
Buying it
Choose lemons with smooth, brightly colored, unblemished skin, since thinner and less waxy peels zest more easily. Organic or unwaxed lemons are worth seeking out if the zest is going into a dish eaten raw, since conventional lemons are often coated in wax.
Storing it
Zest a lemon just before using it for the brightest flavor, since the oils fade quickly once grated. Extra zest can be spread on a plate to air-dry or frozen in a small sealed container for later use.
Keeps about 1 year in the pantry.
Recipes that use lemon zest
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