Lemon zest is the yellow part of the lemon rind. (Zest can also be taken from the rind of any citrus.)
The aromatic oils throughout the zest of a lemon—and other citrus–are probably the most robust merely after zesting. So remove the zest merely previous to the use of if you’ll be able to. (Zest will keep throughout the freezer for up to 6 months.)
Zest can be used to style raw or cooked sweet or savory dishes.
The finer the zest is grated the additional style the zest will unlock.
To remove zest without pith use a zester or a grater or strip off the zest with a potato peeler and shred excellent with a knife.
Remove the zest previous to squeezing the juice differently juicing will also be tough.
To keep away from any bitter taste, you must indisputably remove most efficient the outer yellow pores and pores and skin, no longer the white pith beneath.
One medium lemon will yield 2 to a few teaspoons of zest.
