There are so many recipes that call for lemon zest. Sweet or savory, lemon zest adds an extra zing to your food by providing a lemony flavor. Lemon zest is commonly added to dishes such as baking, sauces, marinades, and salad dressings. In addition, larger pieces of zest work well to garnish cakes, pies, and most famously classic cocktails, such as the lemon drop martini.
What is Lemon Zest?
Lemon zest is obtained by scraping or cutting up the rind or peel of a lemon. Usually, only the very outermost part of the peel is considered lemon zest. Aromatic and full of citrus flavors, it is fragrant and delicious. Adding this to savory or sweet recipes can make them taste more gourmet!
How to Zest a lemon?
Before begin to zesting, there are few tips you should follow. Let’s check out, How to zest a lemon?
- First, before zesting any citrus fruit, make sure all wax has been scrubbed off the fruit, so all your food gets is a bright, zesty flavor. Making this small effort will pay off in the long run!
- Don’t overgrate the fruit, and make sure you rotate the fruit while you grate. It is important to remember that fruits vary in thickness.
Zest lemon with Knife
Hold the Knife and the lemon in each hand—workaround the lemon, cutting into the fruit’s top and removing the peel in strips. Ensure you make the shallowest cut possible; avoid cutting too deeply.
The larger pieces of lemon can be chopped up or minced into smaller, thinner pieces after you have fully peeled them.
Zest lemon with Peeler
You can carefully remove layers of the yellow skin only by using a vegetable peeler. It’s important not to cut too deeply; you want to make the shallowest slice possible.
The peel should be minced into tiny pieces with the help of a chef’s Knife.
Zest lemon with a grater
You can make lemon zest using a box grater. The box grater’s smallest opening looks like tiny holes, so you should use that.
The grater should be placed over a cutting board or a clean surface. While holding the grater by its handle firmly in one hand, roll the lemon on the rough side of the grater to expose the pith underneath. Rotate the lemon as you go so that you can extract all of the zest.
Difference between Lemon Zest and Lemon Rind
The zest of a vegetable is the thin-colored part of the peel used to flavor food. For example, the lemon zester or grater will help you zest a lemon. However, citrus oil is found in it, and if you want to get the best result from removing lemon zest, it is best to utilize a zesting tool. In addition to garnishing, zests decorate dishes, cakes, cocktails, and many other dishes.
As for the Rind is the thin, shiny layer just outside the fruit’s peel that contains the aromatic oil glands that give the fruit its scent. Sometimes, it is referred to as lemon skin and used to simmer stews.
How to Preserve Lemon Zest?
Lemon zest can be stored in small jars in the refrigerator for up to two weeks. However, because lemon zest is so compact, I recommend freezing it in a tiny container to save space in the fridge.
However, Lemon zest holds the most flavor when used immediately after zesting or grating. For storing citrus zest later, freezing is your best option.
Lemon peels are usually discarded, but research shows that they may have a number of health benefits. They are rich in fiber, vitamins, and antioxidants that may support oral, immune, and cardiovascular health. It may even have anticancer properties.
So next time, if you are in the kitchen with lemon, never throw its peel , use it in variety of dishes and enjoy the tang flavor of it.