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Lemon zest

Fruits · Citrus

Lemon zest

The finely grated yellow outer skin of a lemon, rich in aromatic oils; adds citrus fragrance without acidity.

Also called: lemon peel, grated lemon rind

A kind of lemon

29 recipes with it

Photo: Rebecca Siegel, via Wikimedia Commons (CC-BY-2.0)

What it is

Lemon zest is the thin, coloured outermost layer of lemon peel, grated or pared without the bitter white pith underneath. It carries the fruit's fragrant oils, so it gives a strong lemon aroma with little sourness. Wash or scrub the fruit first; unwaxed lemons are preferred.

How it’s used

  • Grated into cakes, biscuits and sweet doughs
  • Stirred into gremolata, risotto and pasta
  • Rubbed into sugar for curd and syrups
  • Added to marinades and dressings for fragrance

Characteristics

Aroma
Intensely lemony and floral.
When cooked
Rubbing zest into sugar or fat releases more oil; long cooking dulls it.
Sold as
fresh, dried
Cooking uses
Mainly a seasoning, Suitable for baking, Used as a garnish

Storage

Frozen. Best zested just before use; extra zest can be frozen in a small sealed container and used from frozen.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
47 kcal
Protein
1.5 g
Carbohydrate
16 g
Fat
0.3 g
Fibre
10.6 g
Sugars
4.17 g

USDA FoodData Central: Lemon peel, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Orange or lime zest — Swap 1:1; changes the citrus character.

Related ingredients

Recipes with lemon zest

See all 29

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