Zest references the outermost peel of the lemon – so not the fleshy white interior that can sometimes taste bitter – and it ...

Use a peeler, knife, or grater to zest a lemon in a pinch. Lots of recipes call for the zest of a lemon. In fact, lemon zest may even be a more common ingredient than lemon juice, although one of ...

Lemon zest — shavings of the bright yellow, outermost portion of the rind — is extremely versatile, and a small sprinkle goes a long way in adding a pop of lemon flavor to a dish. Because the ...

Sprinkles of lemon zest are a must on top of any lemony dessert, including lemon bars, lemon pie, or a lemon-glazed pastry. Zest also adds punch to soups, salads, meat dishes, and even pasta.

If you’ve ever tried to zest a lemon on that side, you already know that does not happen. The punched holes are too aggressively shaped and manage to maim the lemon, zest, pith, and all.

Scattered coffee beans, cinnamon and orange zest - Dmitry Yankovsky/Shutterstock Infusing the morning coffee with a bit of sunshine is easy to accomplish with a little citrus zest. The lemon, lime ...