The ultimate guide to lemon zest: the chef’s secret ingredient

What is lemon zest

Difference Between Flavid and Albedo

A first issue to address to get a clearer idea of lemon zest is to understand what it is. Who knows how many will have wondered after reading or hearing lemon zest: “what is it?”. This term is used to indicate a part of the lemon peel and can also be used for other types of citrus fruits such as orange, tangerine or lime.

It should be noted that the word “zest” or “zeste” cannot be used as a synonym for the Italian term “peel”, since they refer to two different parts of the citrus fruit. In fact, the zest is the thin and colored outer layer of the lemon, what in Italian is called “flavedo” to distinguish it from the albedo, that is to say the white and bitter part of the citrus fruit.

Flavedo and albedo together make up the peel of a lemon: therefore, it is possible to deduce that the zest is a part of the peel of a citrus fruit, referring specifically to the outermost layer of the lemon, orange or other citrus fruits.

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“Zest” or “zest”: correct terminology

Although it is now a word in common use, many will have been curious to know the origin of this term. As you can guess, “zeste” is not an Italian word but a French one: from the ancient language, the term “zeste” indicated for the cousins beyond the Alps the peel of a citrus fruit.

The French form is interchangeable with the German and English forms without the ending “e”, i.e. “zest” or a less common Italianized form “zesta“. As for the etymology of this term, some believe that it is an onomatopoeic word that refers to the sound of a cut, such as the most used “zac“. Others believe it derives from the Greek “skistos“, which translates the meaning of “separate, divided”.

Going beyond the theme of the origin of the term, even in everyday language it is now common to hear about “lemon zest” in the field of Italian cuisine. However, for greater clarity also in terms of use and retrieval of recipe ingredients, it is essential to underline that by “zest” we mean the peel and in particular the flavedo of the citrus fruit, excluding the white part or “albedo” of the whole peel of a lemon.

How to get lemon zest without bitterness

Once you have clarified what lemon zest is, you need to understand how to make it, in particular trying to avoid the bitterness given by the other components of the peel.

Tools for perfect lemon zest: grater, rigalimoni, potato peeler

To obtain the perfect lemon zest, you can use different tools depending on your needs and the result you want to achieve. In fact, it is possible to grate the rind, obtain thin or wider strips.

A first tool is certainly the grater, even better if specific for citrus fruits with a fine mesh, which will allow you to obtain soft and small zest. This type of zest is particularly suitable for incorporating it into cake or shortcrust pastry doughs in order to give a lemon aroma without being visible.

Another hypothesis is the use of rigalimoni, or zester, a tool that allows you to take only the outer part of the peel of a lemon, obtaining thin and well-defined strips. Not surprisingly, it is the most suitable tool to have lemon zest to use as a decoration.

Finally, a more homemade tool is the potato peeler, thanks to which it is possible to obtain wide strips of zest, perhaps to insert them into a cream with the aim of flavoring it, so that it is easier to remove them later. In addition to the peeler, a small, sharp knife can also be used for this type of zest.

How to get lemon zest

Here is the step-by-step technique to obtain lemon zest:

• Select lemons with untreated edible peel to be sure you can use the peel without repercussions on health;
• Wash lemons;
• Dry the citrus fruits well;
• Take the zest using the most suitable tool for the preparation (grater, rigalimoni, potato peeler or knife);
• Make sure to take only the outermost, thinnest and colored part of the peel (flavedo) without also taking away the white and bitter part (albedo);
• Optional: to make the taste of the peels less bitter, rinse them several times.

How to cut and use lemon peel in cooking

Sweet Uses of Lemon Zest: Cakes, Cookies, Creams, Candied Fruit

The uses of lemon zest are many, since it is a decidedly versatile ingredient in the kitchen. For example, lemon zest can be used in sweet preparations such as cakes, biscuits, creams or to make candied fruit.

Depending on the function that the lemon zest will have in the recipe, it will be appropriate to cut it in a certain way. In fact, if the purpose of the zest will be to flavor a cake or biscuits, it will be better to grate it directly into the dough. At the same time, if the goal is to flavor a cream while making sure it remains smooth and homogeneous, it will be preferable to cut large slices of zest, in order to remove it more easily.

If, on the other hand, the purpose is to decorate cakes, biscuits, creams or spoon desserts, it will be advisable to use a rigalimoni to have more defined and aesthetically better zest strips to present. The same, or in a larger format, can also be candied for decorative purposes or to be consumed alone as desserts.

Salty Uses of Lemon Zest: Fish, White Meat, First Courses

Lemon zest can also be used in savory preparations, such as fish, white meat or pasta dishes. The rule is always the same: depending on the use and purpose of the lemon zest in the dish, it will be appropriate to grate or cut the zest into more or less thin strips.

In general, if the goal is to flavor, the most suitable form is grated, while if the addition of zest is purely decorative, it is recommended to opt for strips made with rigalimoni, to obtain a more elegant result.

However, personal taste is also a variable that should not be underestimated: for example, in a seafood or lemon risotto, grated lemon zest can be used both for flavoring and as a decorative color note.

Cocktails and liqueurs (limoncello) from lemon zest

Finally, lemon zest can also be used to make cocktails and liqueurs. In addition to what has already been said about the type of peel cut depending on the uses, there are also preparations to be followed scrupulously to obtain a good result.

This is the case of limoncello, for the preparation of which it is necessary to use wide and very thin strips of lemon zest to obtain the correct balance of flavors.

Lemon zest and peel quality

Why choose lemons with edible peel

As already mentioned, when lemon zest is to be used, it is necessary to obtain it from lemons with edible peel. This is because it is a guarantee that citrus fruits have not been surface treated and their peel can be consumed with the certainty that it has not been subjected to chemicals or harmful to health.
This is the case of the lemons of Tenuta Donna Fina, fragrant Sicilian citrus fruits grown in the lands at the base of Etna, a condition that gives our products unique organoleptic properties. In addition to having an untreated and 100% edible peel, Donna Fina lemons are harvested on the same day of the order.

Symbol of Sicilian tradition and imagination, the lemon is a citrus fruit that can be grown in almost all seasons and for this reason it is widely used in cooking and beyond, also thanks to its many beneficial properties.

Differences between Sicilian varieties: Primo Fiore and Verdello

The Sicilian varieties of lemons are different: an example is the Primo Fiore quality, also grown in Tenuta Donna Fina. Recognisable by its shiny and bright green skin, it generally has a compact and oval shape, as well as a characteristic fresh and delicate aroma. Since it is a taste that is not yet fully ripe, it is characterized by a moderate acidity, ideal for those who prefer a flavor that is not too pungent.

And again, Verdello di Sicilia is a variety of lemon characterized by a peel ranging from light green to yellow, presenting itself as a valid local alternative to lime. Although the green color can deceive on its ripening, this variety of Sicilian lemon is characterized by the typical green peel and a less acidic flavor than other lemons.

Storing lemon zest

Fresh with coarse salt

The preservation of lemon zest can take place in different ways: a first example involves preserving them fresh, freshly cut, in salt. For this type of preparation, cut the zest into medium-sized strips and place them in a clean jar, alternating layers of peel with layers of coarse salt without leaving too much air inside.

Once the jar is filled, cover with salt and close with a non-airtight cap. Leave the jar in the dark for about a month and check that no mold is formed. Before using them, always rinse them well under water and be sure to mark the date the jar was prepared with a label. If it’s hot, store the jar in the fridge.

Dried and frozen

Other ways to store lemon zest involve drying or freezing them in the freezer. In both cases it will be necessary to wash the lemons and dry them before cutting the zest. To dry them naturally, you can leave them in the sun for a few days or in the oven at 60 degrees for about an hour.

To freeze them, once you have the peels and dried them well, you can put them in the freezer on a tray for one or two hours. After this time, you can transfer them to airtight jars to always keep in the freezer, so that you can use them if necessary.

Candied fruit for pantry

Finally, the peels can also be stored in the pantry in the form of candied fruit. In this case, it will be advisable to follow the candying process that is considered most appropriate between the traditional and the faster one, as indicated in this article.

Nutritional Values of Lemon Peel (USDA source)

But what are the nutritional values of lemon peel? Here is the table relating to the nutrients of lemon peel elaborated from data provided by USDA.

Table 1. Source: https://fdc.nal.usda.gov/food-details/167749/nutrients

FAQ about lemon zest