You can also use other kitchen tools like a vegetable peeler or a paring knife, though you won't get the fine shavings and it won't be as easy. Be sure to turn the fruit constantly in all directions and use a light hand so you don't dig into the bitter pith (the white membrane). Using either of these, just hold the tool over your bowl or pot while lightly dragging the lemon across the blades in short strokes.
Or you can use the smallest side of a box cheese grater. The easiest way to zest a lemon is using a zester, also known as a microplane. If there's no actual lemon in the recipe, then go ahead and zest one and save the fruit for another use. For example, when a recipe calls for 1 teaspoon of fresh lemon zest, I measure out 1 ½ teaspoons of frozen zest.Since most recipes - whether savory or sweet - call for a small amount, you can usually just use the rind of the fruit that's called for in your recipe. The term zest refers to the outer colored part of any citrus fruit however, many recipes use the terms zest and peel interchangeably. Lemon peel refers to all of the skin, which means that lemon peel includes lemon zest but lemon zest does not include lemon peel. I like to overmeasure frozen zest slightly to compensate for any ice crystals. Lemon peel and lemon zest are both terms for the outer part of the lemon fruit. This means that I can use it in exactly the same way as I would fresh zest. Since it’s frozen, it will retain the fresh flavor that it originally had. Store it in the freezer for up to six months.I usually label it with the date and type of citrus zest.Move it to the freezer. Once frozen, transfer the zest to a zip-top plastic bag.Place the zest in a single layer on a piece of parchment paper.Because lemon zest is so compact, I recommend using a tiny jar to preserve space in the fridge. Lemon peel stores beautifully in small jars in the refrigerator for up to 2 weeks. You can use a microplane, zester, or vegetable peeler.While zesting, be sure to avoid the white bitter layer separating the colorful zest and the fruit.You do not want to to zest 4 tiny wedges of lemon. I usually use both the juice and the peel, and always grate it whole, without cutting.Rinse the fruit thoroughly with cold water and leave to dry, or dry with paper towels. Then, scrub the fruit all over with a stiff brush, such as a vegetable brush, under a cool running tap but try not to use a brush or scrubbing sponge that you use for dishes as this could cause some soap residue to get on to the fruit. It’s very easy to do! Simply put the fruit in a colander and pour over water from a recently boiled kettle or rinse the fruit under a hot running tap (if you trust your tap water). This knuckle saver ingredient base is every. If using non-organic lemons, remove the wax coating first. Our Lemon Zest is finely minced using only the outer peel of the lemon - no bitter pith - mixed with 50 sugar.Always wash and dry the fruit before using the zester. Since non-organic lemons might be coated with questionable protective layer, going organic is the safest bet. Be sure to use organic lemons as much as possible. First of all we need to choose the right kind of lemons.A new, olive oil-based wax suitable for organic fruit is in development, but not yet in use. Remember that not all unwaxed lemons are organic, but all organic ones are unwaxed.
#Lemon zest full#
The zest is full of flavor and will give whatever youre cooking a sharp lemony flavor, just. To prevent ingesting the unwanted waxes, opt for organic lemons and make sure to remove the wax coating from the citrus fruit before zesting. It is the waxy layer that gives lemon its bright yellow color. Unfortunately, both natural waxes and petroleum-based waxes are used. This protects the fruit in transit, makes it look shiny, slows down moisture loss and extends shelf-life.
A new protective coating is usually applied before packing.
It’s extremely versatile and is appropriate for a variety of desserts. Make the most out of your lemon peels! Why zest a lemon?
#Lemon zest how to#
In this post I will show you how to zest the lemon and how to preserve lemon peel. It’s colorful, flavorful and has citrusy aroma because the fruit’s essential oils reside in its rind. What exactly is lemon zest and how do you make it? Lemon zest comes from the bright yellow portion of the rind.